I’ve never made anything but plain or blueberry pancakes before, but I had a half a can of pumpkin in the fridge so I decided to try some pumpkin pancakes. I have two little ones at home with a cold, so I thought something kinda healthy but fun would be a good RX. The flavor of these is like pumpkin pie! And with some maple syrup (real, not fake) on top, these were fantastic!
Pumpkin pie pancakes
Makes about 4 pancakes
- 1 1/2 cup whole wheat flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp pumpkin pie spice (click for recipe if you don’t have on hand)
- 1 1/2 tbsp brown sugar
- 1/2 cup canned pumpkin
- 1 cup milk
- 2 eggs
- 2 tsp oil
- 1 tsp vanilla
- cooking spray
Mix together dry ingredients in one bowl. In another bowl, mix together canned pumpkin, milk, eggs, oil, and vanilla. Combine wet ingredients with dry ingredients and mix together until there are no more dry spots. Do not over- mix.
Heat skillet on medium heat. Spray with cooking spray and pour batter onto pan. When the pancake starts bubbling and the edges start to set, flip. Repeat with rest of batter.
1 whole pasture raised chicken
3 lbs sweet potatoes
3 bulb hardneck garlic
2 lbs concord grapes
6 ears sweet corn
1 lb green beans
1 sleeve leaf lettuce
We love the flavor of these concord grapes. But they are kind of a pain to eat cause you have to get the seeds out. The little ones can’t handle it. So I may try to make some jam with them. 😮 I just have to find some mason jars first.
It seems our family enjoys parmesan. My kids would like “green cheese” (because our container is Kraft green) on top of anything or just straight up eaten with a spoon. Of course, baked on to chicken or potatoes, they won’t touch. Anyway, these are very enjoyable and probably kid friendly for most kids. I served with corn and green beans as you can see in this picture.
- 16 oz (2 large) skinless boneless chicken breasts, cut into even bit sized
- salt and pepper to taste
- 2 tsp olive oil
- 6 tbsp whole wheat Italian seasoned breadcrumbs
- 2 tbsp panko
- 2 tbsp grated parmesan cheese
- olive oil spray (I used my Misto)
Preheat oven to 425°. Spray a baking sheet with olive oil spray.
Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another. Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well so the olive oil evenly coats all of the chicken.
Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet. Lightly spray the top with olive oil then bake 8 – 10 minutes. Turn over then cook another 4 – 5 minutes or until cooked though.
We love these chicken nuggets!
Parmesan roasted potatoes
3-4 medium red potatoes, cut into small wedges (I used small yukon gold potatoes.)
3 TBS olive oil
1/3 C parmesan cheese
1 1/2 tsp garlic salt
1 tsp paprika
sea salt to taste
Preheat the oven to 425 F. Wash and dry the potatoes then cut each potato in half length wise, then cut each half into 4 or 5 wedges measuring an inch or less.
In a small bowl, combine the parmesan, garlic salt, and paprika and set aside. Next, toss the potatoes and oil together in a mixing bowl then add the bowl of cheese and seasonings and stir to coat. Dump onto a cookie sheet and arrange in a single layer.
Bake for about 25 minutes then remove from oven and turn over all the potatoes. Put them back in the oven for another 10 or 15 minutes until they’re sufficiently crispy and divine.
The smaller you cut these, the crispier they will be!
1 pint mixed color cherry tomatoes
1 package chicken sausage (4 links, 1.25 lbs)
1 dz pastured chicken eggs
1 bunch carrots with tops
1 bunch turnip greens
3 ct poblano chili peppers
1.5 lbs Stanley plums
Nothing too unusual except those funky carrots. 🙂
Every Thursday, Fresh Fork Market customers receive a newsletter with a suggestion of recipes for a few of the items we receive. Back at week 4, Trevor included several recipes for ratatouille. Previously, I did not know much about ratatouille except that it is the title of a cute kids movie. I think it is nearing the end of ratatouille season as it typically includes summer squash and tomatoes, but I think you can still buy some quality local squash and tomatoes. At any rate, I wanted to post this so I can remember which recipe we enjoyed for ratatouille from the newsletter.
4 Tbsp extra virgin olive oil, split
1 lg globe eggplant
1 sm zucchini
1 sm yellow squash
2 med tomatoes
1 lg onion
3 cloves garlic
1 8 oz can tomato sauce
2 sweet bell peppers
Salt & Pepper to taste
Thinly slice onion. Chop bell peppers. Mince garlic. Cut eggplant into a 1/2 inch dice. Cut zucchini and yellow squash in half longwise; thinly slice both. Cut tomatoes into thin wedges (approx 8 per tomato). In a large Dutch oven (I used a large soup pot), heat oil over medium heat. Add onions and peppers and saute until just transleucent. Add garlic and continue sauteeing until
fragrant. Add eggplant and drizzle with more oil; cook stirring until eggplant is about 3/4 cooked. Add zucchini and yellow squash and cook until squash is about 1/2 done. Add tomatoes, tomato sauce and salt and pepper to taste. Bring to a boil; lower to a simmer and cook, covered, for 30- 40 minutes, stirring frequently, until vegetables are done. Serve as sauce over whole grain pasta or as a stew.
I served over grilled chicken strips. This was good the first night and wonderful the second. It’s one of those dishes that is even better when you have leftovers. So ideally, I would prepare this, throw the cooked chicken into it, throw it in the fridge and eat it the next day.