Slap Your Mama Good Yogurt Pancakes

These aren't healthy but they're the best we've made. SO GOOD and easy. This might be the last we try. I think a cast iron pan makes a difference. The real maple syrup, tapped from one of Caleb's co-worker's trees, may have made the difference as well.

Slightly less than 2 cups flour, all-purpose
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon sugar
1 teaspoon salt
1 3/4 cup yogurt, plain (we used whole yogurt, so good...and bad)
1/2 cup sour milk
2 large eggs slightly beaten
5 tablespoons butter, melted

Sift together flour, baking powder, soda, sugar, and salt.

In a separate bowl combine yogurt, milk, and eggs. Stir in melted butter.

Pour liquids into flour mixture, mixing just until dampened.

Cook on hot cast iron pan, sprayed lightly with cooking oil.

Modified from this recipe

Extra zucchini?

Make this amazing pasta dish from Smitten Kitchen.

making it with what you got

we only have one shelf in the fridge and pantry each here at the bonny doon.

so i dont have tons of ingredients to choose from all the time. we're keeping it simple. it's nice.

here was a surprisingly delicious meal, the highlight being the last of our week's arugula and spinach from the CSA. yes a box of veggies is delivered to our house each thursday for us to share! it's amazing.

-1 box annie's mac and cheese (white cheddar)
-lots of arugula and a little spinach
-onion
-garlic
-fresh oregano
-oil
-cashews

saute chopped onion and sliced garlic in oil in a cast iron pan. add the spinach, arugula and oregano, and give it just enough time to wilt. season w/ salt/pepper.

plop a serving of mac/n/cheese on the plate
add a big dallop of the greens
sprinkle some crushed toasted cashews on top.

caleb loved it. it's pretty and delicious! one of those quick but yum meals when you dont have time or much in the fridge.

What I did with my farmer's market broccoli today

Broccoli Slaw
Adapted a bit from a Smitten Kitchen recipe


1 heads of broccoli, broken into bits
1/4 cup thinly sliced almonds, toasted
1/4 cup raisins
1/4 c. red onion, finely chopped

Dressing-- whisk together
1/4 cup mayonnaise )
1ish tablespoons cider vinegar
1 tablespoon sugar
milk to thin

Sage Pesto

A friend of mine (Jaci White) recommended to me that I try to make pesto out of sage. I adjusted this recipe and tried it today and all I can say is YUM! we're planning on using it this week with pasta and sliced sausage.

3/4 c. fresh sage leaves
1/4 c. fresh wide leaf parsley leaves
1/4 c. toasted pine nuts
a few tablespoons fresh lemon juice
1/4 c. olive oil (or more)
3 cloves garlic
kosher salt to taste

puree in food processor or blender

What to do with radish tops?

Radishes are everywhere at the Farmer's Market right now. Last week I picked up a bunch for $1. I've always felt sad composting the beautiful greens-- and last Sat. decided to give Clotilde's recipe for Radish Leaf Pesto a go. It had (obviously) quite a different taste than regular basil pesto-- but we totally enjoyed it. It made a huge serving and with the help of a few guests ate it all up with chips. Definitely making it again-- yummy and incredibly economical.

Rhubarb (or any fruit) Crisp

This is the recipe I used for Wednesday's rhubarb crisp. The part for the topping is my aunt's. You can pretty much adapt it to any kind of fruit you want. It is easy peasey. Which is why I love it.

For the fruit part, I used 5c. of chopped up rhubarb for a 9x13 pan, but you can use however much you have or need in order to fit the dish.

Mix the dry ingredients (sugar, flour, salt, and cinnamon) and then mix them into the fruit.

I used 1/3c. of sugar and 1T of flour per cup of rhubarb. If you use another kind of fruit, adjust according to the sweetness of the fruit. I also sprinkled a little salt and a little cinnamon into the mix. A little lemon zest is nice too, if you have it. Dump the fruit mixture into your pan.

For the "crisp" part, I used 1 stick of butter, 1 cup of sugar, and 2 cups of flour for a 9x13 pan. Sprinkle a little salt in there too, if you remember (which I didn't). Cut the butter into the dry ingredients. So long as you keep these proportions, you can make as much or as little of this as you want, according to the size of your dish. Usually I like to have about 1/4" or so of topping spread over the whole thing.

Bake at 425 for 10 minutes, then continue baking at 350 for 25-45 minutes, until the fruit is soft and the juice looks like it's getting good and thick.

At the end, I stick it under broil for a few minutes, just to make the topping brown and crisp up a bit.

Happy crisp making!