Meatless Monday - Pumpkin Pancakes with Scrambled Eggs
2 cups Whole Wheat Flour
1 tbs. Brown Sugar
1 tbs + 1 tsp. Pumpkin Spice
2 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
2 cups Milk
1 cup Pumpkin Puree
1 Egg
2 tsp Vanilla Extract
Vegetable oil or butter for frying
Instructions
In a bowl, mix together the milk, pumpkin, egg and vanilla extract.
In a separate bowl combine the flour, brown sugar, baking powder, baking soda, pumpkin spice and salt.
Combine the wet and dry ingredients and mix.
Heat a lightly oiled griddle or frying pan over medium high heat. Not too hot or your pancakes will burn on the outside.
Scoop the batter onto the griddle, using approximately 1/4 cup for each pancake and spread out with a spoon.
Wait until large bubbles start to appear in the middle and flip and cook until brown on both sides.
Scrambled eggs are very personal. I've found that people are very particular about how the cook their scrambled eggs. If you really need a recipe, email or message me and I'll send you mine.
Day 2 - Sausage with Red Onions and Brussels Sprouts with quick Radish Pickles
1 package of your favorite sausage or brats
2 large red onions, sliced thin
1-2 lbs. brussels sprouts, thinly sliced
2 T. olive oil
Salt and pepper
Place an inch of water in large skillet. Add sausages and heat to boiling. Cook for 15 minutes. Pour out water and brown sausages on all sides and remove to a plate. Add olive oil to empty pan and add onions and sprouts. Cook stirring often adding salt and pepper to taste.
Radish and Red Onions
2 cups red wine vinegar
1 cup water
2 T. salt
1 T. sugar
1 tsp. fresh ground black pepper
2-3 cups of radishes and red onions, thinly sliced on a mandolin
Mix all ingredients into a large jar and shake well. Let set for 20 minutes before serving. These will keep indefinitely in the fridge.
Serve sausages with sprouts and onions. Use pickles for a fresh acidic side.
Day 3 - Pizza from Scratch in One Hour
1 cup really warm tap water
1 T. honey
1 packet of instant or quick rise yeast
1 tsp. salt
2 1/4 cups whole wheat flour
2 T. olive oil
1 small jar pesto
1 (8 oz.) block of mozzarella cheese grated
pepperoni slices
Combine honey, water, and yeast in a glass bowl. Let stand 10 minutes until the water is really cloudy. Mix salt and flour into mixture until everything is well mixed. Turn onto floured surface and kneed dough for a couple of minutes until it starts to feel smooth. Add flour to keep from sticking. Put olive oil in bowl you just mixed the flour in. Put dough back in bowl and roll around to coat with oil. Cover with a towel and put in a warm place to rise. Preheat oven to 425. I let mine stand for 15 minutes but you can let it rise up to an hour. Flour surface again and dump dough onto surface. Roll dough into a circle. I use a drinking glass sprinkled with flour to get it flat. Place on a cookie sheet. Spread with pesto and top with cheese and pepperoni. Back for 15 minutes.
If you want to make the lightest, crispiest crust. Let the dough rise an hour and kneed it for 10 minutes. Divide dough in half and let rise again for an hour. Roll out as before but now you will have two thin crusts.
Day 4 - Potpie Bow Ties
I made this one night using what I had on hand. This is a great comfort food when you just want something soothing.
1 box of whole wheat bow tie pasta
3 T. butter
1 cup left over chicken or ham
2 stalks celery, chopped
2 onions, chopped
4 large carrots, chopped
3 T. flour
3 cups chicken stock
Cook pasta according to package directions. While water boils, put butter, meat, celery, onions, and carrots in a large skillet and cook until veggies are soft. Sprinkle flour in skillet and cook for 2 minutes. Whisk in chicken stock. Thicken and season with salt and pepper to taste.
Mix drained bow ties with veggie sauce. Enjoy!
That's all I've got for you. I'm sorry there's not more but this week has worn me out. Prayers for all of you to have health and wellness during this flu and cold season.
With Tamiflu and ibuprofen,
Brooke
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