Pumpkin pancakes

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.



Fresh Fork week #17

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.

Welcome fall with some cookies!

I am generally not a big fan of fall, as I never like to see summer and the warm weather ending for several months of cold days.  However, there are some definite perks to fall which I think are all related to food- pumpkins and apples.

So we are kicking off fall with a pumpkin cookie recipe with butterscotch chips.  I found this on pinterest.com , which is a fun way to surf the web from one website.  You can find recipes, home decorating ideas, crafts, etc. that other people have “pinned” for their use and you can “repin” if you so choose.

My little cookie thief. ❤

Pumpkin Butterscotch Cookies

Yield: about 2 dozen cookies
2 cups all-purpose flour
1½ tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 tsp. ground cinnamon
2 large eggs
1 cup sugar
½ cup vegetable or canola oil
1 cup pumpkin puree
1 tsp. vanilla extract
1 cup butterscotch chips

Preheat the oven to 325° F.  Line two baking sheets with parchment paper or silicone baking mats.  In a small bowl combine the
flour, baking powder, baking soda, salt and cinnamon; whisk to blend.

In a the bowl of an electric mixer combine the eggs and sugar.  Beat on medium-high speed until smooth and light in color, about 1 minute.  Blend in the oil, pumpkin puree, and vanilla extract until well combined.

With the mixer on low speed, mix in the dry ingredients just until incorporated.  Gently fold in the butterscotch chips with a spatula.

Drop mounds of dough onto the prepared baking sheets, spacing them a few inches apart.  Bake, rotating the sheets halfway through baking, until the tops feel set and a toothpick inserted in the center comes out dry, about 14-16 minutes.  Allow to cool on the baking sheets 5-10 minutes before transferring to a wire rack to cool completely.  Store in an
airtight container.

Source: www.annies-eats.com

Do yourself a favor and bake some of these cookies on a cold, rainy, fall day.

Parmesan Galore!

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.

Baked Chicken Nuggets

via skinnytaste.com
  • 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

via http://megkat.com/2010/05/parmesan-roasted-potatoes.html
(Serves 2-3)
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!

Fresh Fork week #16

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. 🙂

Chocolate Chip Goodness

I love these chocolate chip cookies.  And while not a healthy treat, at least there are some whole grains included.  I usually use unsalted butter, but we got a huge roll of salted butter from our CSA so I used that.  I think it really enhanced the sweet and salty flavors to make them even more tasty.  The recipe is from the Ghirardelli Chocolate Co. except I don’t use nutmeg or walnuts when I make them.

Clementine’s Oatmeal Chocolate Chip Cookies
Yield: 5  dozen 2-inch cookies
  • 12  ounce(s) Semi-Sweet Chocolate Chips
  • 1  cup(s) butter, softened
  • 3/4 cup(s) packed brown sugar
  • 1/2 cup(s) sugar
  • 1   egg
  • 1  teaspoon(s) vanilla
  • 1  cup(s) unsifted flour
  • 1  teaspoon(s) baking soda
  • 1/2 teaspoon(s) salt
  • 1  teaspoon(s) cinnamon
  • 3  cup(s) oats, uncooked

Preheat oven to 375°F. In a large bowl, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color (about 4 minutes). Add vanilla and egg, and mix on low speed until incorporated. Stir flour with baking soda, salt, and spices; add to creamed mixture, mixing well. Stir in oats. Fold in chocolate chips and walnuts. Drop by rounded tablespoon onto ungreased cookie sheets.

Bake 8 to 9 minutes for a chewy cookie, 10 to 11 minutes for a crisp cookie. Cool 1 minute on a cookie sheet; remove to wire cooling racks. Store in tightly covered container. Makes about 6 dozen 2-inch cookies.


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.

Stovetop Ratatouille


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.