Alisa. 37. New Hampshire. Married for almost three years to this wonderful, funny, smart guy. Previously married. Went through in-vitro fertilization to have my five year old magical son Keegan. Stepmother to the charming Isabelle (6). Gushingly in love with our baby boy Harper(1). Policy Wonk and dreaded bureaucrat. Lover of fine cuisine, honeybees, truly romantic moments and the underdog.
Curried Beef Short Ribs

Note: I found this was more realistically four servings.

Finishing this dish with lime zest and juice brightens its rich flavors.

Yield 6 servings (serving size: about 3 ounces ribs, 2/3 cup rice, and about 2 1/2 tablespoons sauce)

2 teaspoons canola oil
2 pounds ...continue reading

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Best Pancakes, Ever!

As requested here is the recipe:

Apple-Oatmeal Pancakes w/ Swiss Whipped Honey Butter (wholesome & low-fat!)

2 cups apple juice
1 1/3 cups rolled oats
1/2 cup wheat germ
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk or plain yogurt
1/4 cup maple syrup
4 tablespoons unsalted butter, melted
2 large eggs
1/2 cup dried cranberries or dried cherries
2 large Granny Smith apples, peeled, cored and diced

In a medium saucepan, heat the apple juice to boiling and pour over the oats and wheat germ in a bowl. Let stand 20 minutes.
In another bowl, combine the flour, baking powder, cinnamon, baking soda, and salt. In another bowl, beat or whisk together the buttermilk (or yogurt), maple syrup, butter, and eggs. Add the buttermilk mixture and cranberries to the dry ingredients and mix just until combined. Stir in the oatmeal and apples. The batter will be very thick, almost like cookie dough.
Heat a griddle or large skillet over medium heat and grease lightly. For each pancake spoon about 1/4 cup batter onto the hot griddle. Cook until golden brown underneath and the edges look dry, about 2 minutes. Turn over and cook until golden brown, about 1 minute. Serve immediately or transfer pancakes to a baking sheet and keep warm in a 200 degree oven. Top with Swiss Whipped Honey Butter or butter and maple syrup. makes about 20 four-inch pancakes; serves 4 to 6.

Swiss Whipped Honey Butter:

2/3 cup honey
8 tablespoons unsalted butter at room temperature
1/2 cup heavy cream

In a small bowl, combine the honey and butter and beat with an electric mixer until light and fluffy. Add the cream and beat until blended. Spoon into a small bowl and serve or cover and refrigerate up to 1 week. Makes about 1 1/2 cups.

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