Wednesday, August 18, 2010

Whole Wheat Pancakes


I love making these. My family loves them and we make them about once a week for dinner or lunch on Sundays. :)

1 cup whole wheat flour (I grind up the Hard White wheat from the storehouse)
1 Tablespoon baking powder
pinch of salt
2 Tablespoons sugar (I've even omitted this once or twice and nobody seemed to notice)
1 cup milk
1 egg

If you use 1/4 cup of batter for each pancake, it makes 12 pancakes.

I've also added wheat germ, ground flax seeds, etc. and they turned out great. Last sunday Owen wanted to try sprinkle pancakes so I used sprinkles instead of sugar. You could put pumpkin in them too and I think that would be yummy.

Hazelnut Encrusted Salmon


This one is yummy! And I thought all my hazelnut lovers up in Ferndale might like it too. :)

Hazelnut-Encrusted Salmon (adapted from the Whole Food Bible)
Makes 4 Servings
1/2 cup hazelnuts
1/4 cup fresh Italian parsley (flat leaf)
1 T. grated lemon zest (if you have access to a Meyer, use it!)
1 teaspoon sea salt
1/4 teaspoon fresh ground pepper
4 skinless salmon fillets, 6 ounces each
2 T. olive oil
4 cups mixed organic baby greens or one large head of organic, red lettuce
Lemon wedges
Grind the hazelnuts in a food processor-do not over grind and turn into a
paste (if you don’t own one, use a hammer and a small, freezer Ziploc bag–works great!). Mix the hazelnuts, parsley, lemon zest, salt, and pepper on a plate.
Dry the salmon; dredge the fillets on both sides in the nut mixture.
Heat the oil in a large skillet over medium heat. Add the salmon and cook
for about 5 minutes on each side, making sure that the salmon is cooked
through (if you don’t like the smell of fish in your home, cook your salmon in a cast iron skillet right on your gas or charcoal grill).
Toss the greens/lettuce with the house dressing below and then place a handful of greens on each plate. Transfer the hot salmon fillets on top. Garnish with lemon wedges and serve immediately. Fish is best when it’s nice n’ hot!
Our “House” Vinaigrette
3 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard (Maille is best but Grey Poupon works well too)
1 tablespoon red wine vinegar
pinch sea salt and fresh ground pepper
Mix and shake well before tossing lightly on greens (sippy cups or small mason jars work well for this step). Add a little bit at a time to avoid overdressing.
Enjoy!

I found it on Cafe Zupas via stephmodo.com