February | 2014 | Aysontespli's Kitchen

I wanted to make Luke Breakfast for Dinner but didn’t have any bread in the house. Luke doesn’t like to mix his savoury with his sweet so I couldn’t make, you know, regular pancakes. But, hey, I saw a post the other day for Ham and Cheese Pancakes…I don’t remember where I saw it but I have a pretty good grasp on how to make a basic pancake and let’s see, what’s in the fridge? Broccoli, cheddar, tomato….yup, I have it. Broccoli and Cheddar Whole Wheat Pancakes with Tomato Sriracha Yogurt.

Broccoli and Cheddar Whole Wheat Pancakes

1 cup Flour
1 cup Whole Wheat Flour
1 Tablespoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Salt
1/4 cup Vegetable Oil or Butter, melted
2 Eggs, lightly beaten
1 1/2 – 2 cups Almond Milk or Milk
3 stems Broccoli, finely chopped
1/4 cup Cheddar Cheese, grated
2 Green Onions, chopped

1 cup Greek Style Yogurt
1 Roma Tomato, chopped
1 1/2 teaspoons Sriracha Sauce
1/4 teaspoon Salt
Pepper, to taste

Heat electric griddle to 350F.
In mixing bowl combine flour, whole wheat flour, baking powder, baking soda and salt.
In a small bowl combine vegetable oil, eggs, 1 1/2 cups milk; add all at once to dry ingredients and stir gently, just until combined, adding more milk if needed to get right consistency. ( I never measure milk…just pour!)
Fold in chopped broccoli, shredded cheddar and green onions.
Drop about 1/3 cup of batter onto lightly greased griddle, smoothing batter out a bit with the back of your spoon. I can usually cook 6 pancakes at a time on my griddle.
Cook until bubbles form and start to pop, about 3 – 4 minutes, before turning over.
Continue cooking for another 3 – 4 minutes.
Transfer to serving platter and repeat with remaining batter.
While pancakes are cooking, combine yogurt, chopped tomato, sriracha sauce and salt in a small bowl.
To serve, stack two or three pancakes on plate, top with Tomato Sriracha Sauce, a bit of shredded cheddar and chopped green onion.

Makes 8 pancakes.

Broccoli and Cheddar Whole Wheat Pancakes with Bacon and Eggs

I had a head of cabbage in the fridge that needed to be made into soup and seeing it was super cold on Sunday, Cabbage Roll Soup sounded pretty good! I have not made real Cabbage Rolls for about 30 years so I really couldn’t remember what ingredients were involved. Google to the rescue.
I needed to make it Vegetarian so I could eat it too, but by all means, head on over to annaOlson for the original recipe. I left out the bacon and the ground beef.

2 Tablespoons Olive Oil
1 Onion, diced
1 stalk Celery, diced
1 Carrot, peeled and diced
1 pkg Just Like Ground Round
2 cloves Garlic, minced
6 cups Green or Savoy Cabbage, diced
2 (28 oz) tins Diced Tomatoes
1 Green Pepper, seeded and chopped
3 cups Vegetable Stock
1/4 cup Cider Vinegar
1 Tbsp Sweet Paprika
2 teaspoon Celery Salt
2 Bay Leaves
1/2 Brown Rice
Salt and Pepper, to taste
Sour Cream, garnish

In a large, heavy-bottom soup pot heat olive oil over med-high heat.
Add and cook onion for about 3 minutes.
Stir in diced celery and carrot; cook for another 5 minutes.
Stir in Just Like Ground Round; and garlic and cook for another minute or two.
Stir in the cabbage and add the tomatoes, diced green pepper, stock, vinegar, paprika, celery salt, bay leaves and rice.
Cover the pot and bring it to a boil.
Reduce heat to a gentle simmer and cook until the rice is fully cooked, about 40 minutes.
Season with salt and pepper to taste.
Remove the bay leaves and serve, garnished with a dollop of sour cream

* I grilled some chicken breasts, chopped one up and topped my husbands soup with it.

* I used my Food Processor to slice the celery, carrot and cabbage

* Next time I will add a Tablespoon or two of Tomato Paste

Aysontespli's Kitchen

Monthly Archives: February 2014

Broccoli and Cheddar Whole Wheat Pancakes

Cabbage Roll Soup

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