Tag Archives: pancakes

New Menu

Weekly Menu: Week 43 (10/21/13-10/25/13)

Believe it or not, I really did plan a menu last week. Sorta. I cooked a few recipes (you can see them on my Pinterest), but I couldn’t find the time/motivation/brain cells to put together the whole shebang.

Truthfully, I’m SUPER PREOCCUPIED right now with getting my house ready for the baby to arrive. I did this to some degree when I was pregnant with baby 1.0, but it seems to be slightly more amplified this time. I’m not entirely sure why, but I think it has something to do with the fact that we bought our house and moved in September 2011, and then The Toddler was born in March.

You know how you move your stuff into a new house, and then you end up rearranging the furniture again 6 months later because you realize after living and breathing in the house for a while that the chair you put in THAT CORNER isn’t going to work because every time you open the closet door, it bangs into the chair? Yeah…it’s sort of like that.

So now I’m nesting, and my “MUST IMMEDIATELY MOVE ALL OF THE THINGS INTO THEIR PROPER PLACES” has kicked into overdrive.

So I won’t bore you here with the details about my kitchen and dining room master plan…because you’re probably just here for a menu. If you want to read more about that, you can check out the details on House Becomes Home (in which you’ll learn more than you likely ever wanted to know about my broken garbage disposal and gold-trimmed ceiling fan).

This week, I’m ahead of the game. It’s Thursday, and I’m done with the menu. This is a new record.

The recipe I’m most excited about this week…

Screen shot 2013-10-17 at 12.57.03 PM[source]

Because really…anything that contains tater tots is pretty special to me.

Here’s the new recipes this week:

Just a couple of notes–

*For the Creamed Chicken & Corn soup, you can make your own cream of chicken soup rather than using a canned version. There are all kinds of Cream of Chicken recipes online, but I like Pinch Of Yum’s recipe the best because it’s super easy, quick, and it tastes good (3 things I can never argue with when it comes to a recipe).

*Also, for that same recipe…please make your own homemade creamed corn. It’s SO MUCH better than the yucky canned version. I use this recipe from The Hungry Housewife…and I love creamed corn, so I have to seriously pace myself when I make this recipe.

And the recycled recipes:

You can find all of the recipes, the menu & grocery list on box.net. Keep in mind that I didn’t add the ingredients for homemade cream of chicken soup or homemade creamed corn to the grocery list, so if you want to make those from scratch, make sure to add them (and omit the canned versions from the grocery list).

I hope the weather is beautiful this weekend for you! It’s finally starting to feel like fall in Maryland, and this makes me very happy.

beth signature

 

New Menu

Weekly Menu: Week 41 (10/7/13-10/11/13)

Were you absolutely lost without a menu last week? I didn’t think so. I knew you could do it on your own. We were away from home for the entire weekend for a wedding, so there was no cooking on the schedule. Or grocery shopping for that matter.

I actually dragged my hung-over husband out on Sunday afternoon to buy produce and necessities. I can’t lie…it was a little fun watching him “recover” while I calmly shopped for pears and milk.

This week, I have a plan. There is an extra recipe or two thrown into the mix this time because my freezer is honestly looking a little bare. I’m not panicking just yet…despite the fact that my dear son will be born in 33 days or less.

33 days or less.

Wow.

OK, now I’m ready to panic.

I have plans to make a couple of off-menu recipes this weekend, because in my short-lived jaunt as “Bento box lunch packer“, I’ve realized that my little muffin of a daughter LOVES her ‘special treats’ that pop up unexpectedly. I purchased a Wilton Mini Pie Press AGES ago, and have yet to use it, so I’m going to see how it handles apple-pie-making tomorrow. I bought that pie press way before kids were even in the mix, and now I’m wishing that I had an even smaller version (since my girl doesn’t really need a pie even as big as the mini press I have). I might try to procure a smaller one, but for now I’m going with the one I have.

Incidentally, there are some absolutely adorable pumpkin-shaped cookies floating around my Pinterest feed.

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[source]

Yeah, I won’t be making those. They’re so cute, but that’s just a little too ambitious for this pregnant lady.

However, I will be making these:

Screen shot 2013-10-04 at 3.09.14 PM[source]

I’m going to shred some ham and add it between the potato layers, since Big Daddy will not likely accept a meat-free meal–especially one involving potatoes of any variety.

I didn’t pick regular recipes that are overly complicated. I tried to keep it as simple as possible, considering that there are 6 new recipes this week.

New Recipes:

Recycled Recipe:

Here’s a link to all of the recipes, the menu, and the grocery list. I did away with the plan because I’ve listed what day to make which recipe on the menu…so “the plan” sort of felt like overkill.

I hope everyone has a fantastic week!

beth signature

 

New Menu

Weekly Menu: Week 15

I’m happy to report that, unlike during week 13, I only had one menu casualty last week. The Breakfast Muffins never happened, but that was perfectly fine, since I had plenty of previously-frozen Apple-Pear Bran Muffins.

Oh, the benefits of stocking your freezer never end!

Besides the fact that I had plenty of food to feed my family all week, the highlight of my week was definitely my birthday on Tuesday (!!!), and the celebration that ensued on Wednesday. My sweet husband took me out for Dim Sum and to see Adam Levine…I mean…Maroon 5. It was a great night, and tons of fun.

The beautiful thing was that my lovely daughter had food to eat for dinner while we were away. Since I had my menu planned, I was also able to pack her Thursday daycare food on Tuesday evening so that I didn’t have to make it on Wednesday when we got home at midnight. Or on Thursday morning when I was severely sleep-deprived. I can only imagine what I would’ve packed on Thursday morning.

This week I’ve made it a point to add things to the menu that you can eat during the week and also freeze for the future. Out of the 6 new recipes, 5 of them can potentially be frozen for the future. Just remember that if you plan to double (or triple) a recipe so that you can stock your freezer, you also have to increase the ingredients on your grocery list.

 

No slow cooker meals this week, but only because I wasn’t in the mood for anything that I came across.

It may sound selfish, but I’m probably the most excited about making (eating) my stuffed cabbage rolls.

Stuffed cabbage

Yum.

They’re one of my favorites, and I love the fact that the recipe makes so many, so I’m able to freeze one pan for later.

Here’s the menu for 04/08/13-04/12/13 the game plan , and the grocery list.

Just remember that items from the freezer are not included on the grocery list, so if you want to make those to stock your freezer for the future, be sure to add them to your grocery list! If you don’t want to make those items, and just substitute something you have on hand instead, that’s OK too. Eventually, you’ll have the same items stocked in your freezer as me, and you won’t have to substitute at all.

Have a great week!

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closeup of cake ingredients

Lemon Ricotta Pancakes

Once upon a time, there was a girl. A girl who loved to eat brunch at The Cheesecake Factory on Sunday morning. In fact, she loved this brunch so much that she ate Lemon Ricotta Pancakes at The Cheesecake Factory every Sunday morning for two months.

Then, she was broke.

So she made her own damn Lemon Ricotta Pancakes.

The end.

It turns out that these are the lightest, most delicious pancakes I’ve ever made in my life. I have honestly never made better pancakes. My husband asked for seconds, and that never happens in our house (unless we’re speaking ‘taco’). I might actually have to modify this recipe to become my standard pancake recipe. They’re that good.

This morning, I even ate a leftover pancake naked. No syrup. No butter. I barely took the time to even heat the pancake. They’re that good.

pancakes

Lemon Ricotta Pancakes

www.52menus52weeks.com

[printable recipe]

Ingredients:

  • 1 1/4 cup ricotta cheese
  • 1 1/4 cup coconut milk (any milk will do, really)
  • 3 eggs, separated
  • 1/4 cup sugar
  • Zest and juice of 1 lemon
  • 1 t Lemon extract (optional, but definitely gives an added punch of lemon)
  • 1 3/4 cups cake flour
  • 1 T baking powder
  • 1/4 tsp. salt

Directions:

  1. Combine the ricotta, milk, egg yolks, sugar, lemon zest and lemon juice in a large bowl until smooth.
  2. Sift together the flour, baking powder and 1/8 tsp. of the salt into the ricotta mixture, and stir until just combined.
  3. In a separate bowl (or the bowl of a stand mixer), eat the egg whites until frothy. Add the remaining salt and continue beating until soft peaks form. Gently fold one-third of the egg whites into the ricotta mixture, then continue to fold in the remaining whites.
  4. Preheat a griddle over medium heat. Use 1/3 – 1/2 cup batter onto the griddle for each pancake. Cook until bubbles form on top (do not wait for the bubbles to burst), 1 to 2 minutes. Flip, and cook for 1 minute more. Makes 12 to 14 pancakes.

These would be amazing served with a fruit compote (I had blueberry in mind when I made them, but I was too lazy to go to the store). Powdered sugar or maple syrup are delicious as well. Or naked. You could always eat them naked.

I plan to double up my next batch and freeze them (stack them between waxed paper, and they’ll come right apart) so that I can eat them anytime my heart desires. Which could be relatively too often, because they’re that good.

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