Saturday Morning Treat

Whole Grain Pancakes

Saturday morning is the perfect time to make pancakes from scratch. At our house we avoid white flour and sugar wherever we can but really don't want to compromise the lightness and yum factor of pancakes. These cakes are loaded with whole grain goodness- whole wheat flour and wheat germ....you could even add oat bran or any other good whole grains you have in your pantry....but they are still light and just as delicious (with even more flavor) than their white flour cousins.  The key is to separate the eggs and beat the whites until light and fluffy and then fold them into the mix. Be sure not to stir too hard or beat too long or you'll compromise the lightness that the egg whites bring. Be sure to serve with some delicious raw local honey or 100% maple syrup (try the B grade- it actually has retained some of the vitamins and minerals that are normally lost during ultra- refining).

1 cup whole wheat pastry flour (pastry flour is milled finer so it's a bit lighter than regular whole wheat flour)

1/2 cup wheat germ

1/4 cup evaporated cane juice (optional)

1 t baking powder

1/2 t baking baking soda

1/4 t salt

1 t cinnamon (I use the Alchemy Spice Sweet Spice blend)

3/4 cup milk

3/4 cup yogurt

1/4 cup oil (canola or grapeseed)

generous splash of vanilla

2 large eggs- separated

1/2 cup fruit or nuts (bananas, peaches, blueberries, strawberries, almonds, walnuts, pecans)

Mix dry ingredients together. Mix wet ingredients together (except for the egg whites). Beat egg whites until stiff peaks form. Mix wet mixture into dry- just until moistened and then gently beat in whites- fold in fruit at the same time. Cook in skillet or on a griddle over medium heat. These freeze well so double the recipe and have some extra to freeze!

Sweet!

I miss greens. Don't get me wrong, I'm still eating them, but the ones I get these days come from the grocery, rather than my CSA or a local market. And it's mostly salad greens. It's been too hot to stir any desire to cook them, but this week, the weather is turning. I actually slept with the window open 2 nights in a row. Fall is on the way, which means the cooking greens are coming. And as if my longing was being heard by the gracious folks growing my food at Crabtree Farms, we got a sweet surprise in our CSA box yesterday: sweet potato greens!

I had no idea they were edible, much less super tasty. I put an egg in the skillet this morning and added these greens with salt and pepper, sat myself outside for breakfast and decided if I could do this everyday, I would be a better person.

The greens are very similar to spinach--rinse them in a salad spinner (I tried soaking, but that didn't go over so well) and put them in a skillet with some garlic and onion. They actually taste better than spinach to me--no bitter flavor at all and the "furry teeth" I usually feel after getting too many spinach leaves is not an issue.

So, find a friend who grows sweet potatoes or grow your own or find them at an Asian market or local farmer's market and give these babies a go. They're sweet!

Massaged Kale Salad

Greens are some of the most nutritious foods on Earth and one of the most missing foods in the average Americans diet. We all need to eat more! Kale is one of my favorites but honestly, I get a little bored with my "same old same old" steamed or sauteed version. My version of this massaged kale salad (based on The Farm School's chef, Cristina Garcia's recipe)  is quick, easy, different and DEE- LISH- US. Now, I know what you're thinking....raw kale....pass....but I promise- give it a try- it's sure to be a hit.  Hints for a successful recipe: slice the kale into very thin strips- the thinner they are, the tastier they are. Give those tough greens a good massage before eating- very relaxing for both the giver & the receiver. Fresh local kale almost always tastes better than kale from the grocery store so find it at the farmer's market if at all possible.

Greenlight's Massage Kale Salad
  

Prep time: 15 minutes (this is only if you are a very slow chopper)
Cook time: ZERO!
Yield: 4-6  servings

Ingredients
1 bunch Lacitano Kale
Massage Oil (recipe below)
1/4 cup toasted sunflower seeds
½ cup Crumbled Feta cheese
Sea Salt & Cracked Pepper to taste

Massage Oil
1/4 cup good quality olive oil
2 T apple cider vinegar
2 t raw local honey
1 clove garlic- minced (opt)
Mix together and adjust flavors based on your personal taste buds.

Directions
1.    Remove stems from kale and cut into thin strips- place in bowl
2.    Drizzle with massage oil (not too much!) and work it into the kale with your hands- this helps tenderize the greens!
3.    Toss in seeds and cheese. Taste for salt & pepper.
4.    Allow to sit approx 20- 30 minutes before serving (not necessary but better this way)
Variations
As with most of Greenlight's recipes, if you don't have the exact ingredients substitute what you do have. Goat or ricotta cheese would be a good choice. Pumpkin seeds or even slivered almonds. Use curly leaf kale if you can't get lacitano....be creative. Experiment with fresh herbs or try adding in your favorite ethnic spice.

Easy Winter Squash

We have been blessed with lots of winter squash this season in our CSA, but it's starting to pile up a little. I plan to use this simple method for cooking what I've got and freezing it for use to make pumpkin bread and soup this fall. We might have to eat a little before it goes into the freezer, though. It's so yummy!

Ingredients:
Winter squash (cook what you've got!)
Water
Local, raw honey
Cinnamon

Directions:

   1. Preheat oven to 425
   2. Slice squash in half lengthwise (you need a good, sharp knife to do this)
   3. Spoon out seeds and discard
   4. Place cut side down on oven safe dish or cookie sheet
   5. Add enough water to cover bottom of pan
   6. Place on middle rack of oven
   7. Set timer and check in 20 minutes. It's done when tender to a fork
   8. Remover from oven and let cool
   9. Place squash cut side up on a plate and drizzle with honey and sprinkle with cinnamon
  10. Enjoy!

Noodles with Tomato, Basil, and Feta

I was reminded of this great summertime supper, because I was looking for something easy, quick, yummy, and a way to use my CSA bounty. Enjoy!

Prep time: 10 minutes
Cook time: 8-10 minutes (depends on your pasta preference)
Yield: 4 servings

Ingredients
1 Package noodles (Udon, Soba, whatever you like or have on hand)
2-3 Tomatoes washed and chopped (or a whole bunch of cherry or sungold tomatoes)
1 cup Basil leaves chopped
½-1 cup Crumbled Feta cheese
1-2 cloves of minced garlic
½ cup Olive oil
Sea salt to taste

Tools/Equipment
Knife and cutting board
Stove and heavy pot for cooking pasta
Colander to drain pasta

Directions
1.    Cook pasta according to package directions.
2.    While pasta is cooking combine other ingredients in large bowl.
3.    Drain pasta.
4.    Toss tomato mixture together with pasta and enjoy!

Variations
For a nice twang, drizzle with a little Balsalmic Reduction (see below).
Use a little more or a little less of all ingredients to your taste.
Let tomato mixture sit for an hour before serving.

Balsamic Reduction
1 1/2 cups balsamic vinegar
2 T sugar
2 cloves garlic (if desired)- can leave whole

Place in saucepan and bring to a boil. Reduce heat and simmer until liquid is reduced and slightly thick- approximately 10 to 15 minutes. Take out garlic before serving. Flavor is pungent- use sparingly!