You asked for it. This is a recipe in the making. I want to come up with a master recipe for savory pancakes. A batter that you can add any herbs or veg to and have it work. I'm using pancake mix I have on hand because it needs to be used up and already has leavening in it. But the master recipe will be completely from scratch.This batch turned out great but it needs tweaking. No instructions written yet because it's not ready. But the basics are there if you want to give it a go.
I squeezed the excess moisture out of the zucchini. That went into the flour raw and before the wet ingredients were added. The onion and fresh corn were lightly sauteed before adding. Not sure this is necessary. I added finely chopped dill to the batter and also salt and pepper.
🍁Autumn veggie meal prep 🍁
Makes:4/ Cost: £0.50pp/ Cook Time: 30M
300g green lentils (£0.50)
2 large carrots (£0.10)
1 large celery stick (£0.15)
2 white onions (£0.20)
2 cloves garlic (£0.06)
1 tin of chopped tomatoes (£0.29)
1 Potato (£0.20)
1 vegetable stock cube (£0.10)
Sour cream (£0.40)
1. Start by peeling and chopping the onions. Add to a large non-stick pan with 2 table spoon of olive oil. When the onions are almost translucent add the chopped garlic and the tin of tomatoes and continue to gently fry.
2. In the same saucepan add the lentils, peeled carrots, chopped celery and cubed potatoes. Add 750ml of vegetable stock with some salt and pepper!
3. Boil for around 20 minutes giving a stir now and then and add some extra water if needed. Once its ready, serve with a dollop of sour cream and some chilli flakes!
So simple and perfect to bring to work!
Trying out a new #leanin15 recipe tonight - the post workout lasagne with crusty bread 🥖
Wednesday is arms & abs day with #bbg up until week 9 of the programme and it always leaves me starrrrrrving so this seemed like a good option 👍🏻
It was really tasty, but for me it was missing the béchamel sauce. I’m so used to a lasagne having that white sauce, not to mention cheese, that this took a few bites to adjust to. .
Although it’s a good healthier option, the verdict is still out on whether I’d make this again 🤔
I’m such a sucker for presentation!
Food can be delicious but if it’s not presentable I won’t enjoy it as much🤭 🤣 I like to throw everything in a bowl together and make it look cute even if it’s random combinations like this one. Sautéd sweet potato, scrambled eggs, Israeli couscous, herb salad mix, avocado and soyrizo ❣️
I don’t often cook and/or bake when I’m home after doing that for 28 straight days on the boat. However, there is one sweet that I make sure to always have on hand for whatever need may arise. My famous no-bake cookies have been a favorite of anyone for whom they’ve been made; and I always serve them with a warning..... VERY RICH & HIGHLY ADDICTIVE!!! I have made these so many times that I can’t even eat them any more. The great thing about them is there is NO baking and there is nothing in them to spoil so I make up big batches, put them in ziploc bags and freeze them. Arrange them on a platter, and you’re ready for a dinner party, a holiday event, hostess gift, etc. who doesn’t like easy?
#homecooking#nobakecookies#someonesinthekitchenwithdinah#perfectforanything#no baking involved
2018. 10. 17 Wednesday
Breakfast for me and baby
Multi-grains toast, Scrambled eggs, Avocado, Pumpkin seed+Flax granola with Banana and Blueberry yogurt.
Hibi is coming home today❤