This week is a short week because my Mother-in-Law is visiting for Thanksgiving. We plan on making pancakes the morning of T-giving, so I'm going to document the recipe I always use for my pancakes. I'm also making another jar of strawberry jam from a few weeks ago and we plan on having Chicken Burgers on Salad greens as well.
Cranberry Nut Bread
My own!
1 cup whole wheat flour
1 cup all purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1 tsp salt
1/2 teaspoon baking soda
3 oranges (squeeze them for juice, about 3/4 cup, and zest for 1Tbsp zest)
2 Tbsp vegetable oil
1 egg, well beaten
1 1/2 cups fresh or frozen cranberries, coarsley chopped
1/2 cup chopped pecans (or any other nut)
Preheat Oven to 350 and butter a 9x5 loaf pan.
1. Mix flour, sugar, baking powder, baking soda and salt in a bowl.
2. Stir in juice, oil, zest and egg. Mix until well blended.
3. Stir in cranberries and nuts, then spread mixture evenly in pan.
4. Bake for 55 minutes or until toothpick comes out clean. Cool on rack for 15 minutes, then take the loaf out and cool completely.
Potato and Leek Soup
adapted from Cooks Illustrated, March 2010
4 leeks, white and light-green parts halved lengthwise, washed, and sliced thin (about 4 cups). Separate the dark green parts and cut into 2-inch pieces
2 cups low-sodium chicken broth
2 cups water
4 tbsps (1/2 stick) unsalted butter
1 medium onion, chopped medium (about 1 cup)
1 small russet potato (about 6 ounces), peeled, halved lengthwise, and cut into 1/4-inch slices
1 bay leaf
1 (4-inch) sprig fresh thyme or 1/8 teaspoon ground thyme
1 large slice sandwich bread, lightly toasted and torn into 1/2-inch pieces
1. Bring dark-green leek pieces, broth, and water to boil in large saucepan over high heat. Reduce heat to low, cover, and simmer 20 minutes. Strain broth through fine-mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible; set aside. Discard solids in strainer and rinse out saucepan.
2. Melt butter in now-empty saucepan over medium-low heat. When butter foams, stir in sliced leeks, onion, and 1 teaspoon salt. Reduce heat to low and cook, stirring frequently, until vegetables are softened, about 10 minutes.
3. Increase heat to high, stir in reserved broth, potato, bay leaf, and herb sprig and bring to boil. Reduce heat to low and simmer until potatoes are tender, about 10 minutes. Add toasted bread and simmer until bread is completely saturated and starts to break down, about 5 minutes.
4. Remove and discard bay leaf and herb sprig. Transfer half of soup to blender and process until smooth and creamy, 2 to 3 minutes. Transfer to large bowl and repeat with remaining soup. Return soup to saucepan and bring to simmer; season with salt and pepper to taste. Serve with garnish (Fried leeks, crisp bacon bits, a dollop of sour cream, or freshly chopped chives).
Buttermilk-Brined Pork Loin
Adapted from FabulousFoods.com Juloy 2007
3 cups buttermilk
2/3 cups kosher salt
1 tablespoon lemon zest
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh sage or 1 teaspoon dried
4 pork chops (each 1 1/4 to 1 1/2 inches thick and 8 to 12 ounces)
2 teaspoons freshly ground black pepper
flour for coating
3 tablespoons olive oil
1. To brine the pork chops: Pour the buttermilk into a plastic storage container or stainless steel bowl and stir in the salt until completely dissolved. Add the lemon zest, rosemary, and sage. Add the pork chops, making sure they are completely immersed in the brine. Cover and refrigerate for 3 to 4 hours.
2. Preheat the oven to 400° F.
3. Remove the chops from the brine and rinse off the buttermilk. Pat dry. Season generously with black pepper, and dredge each chop in the flour, shaking to remove the excess. Set the chops aside.
4. In a non-stick oven proof skillet large enough to hold all the chops, heat the oil over medium-high heat. Put the chops in the pan and cook for 2 to 3 minutes or until nicely browned. Turn and cook 3 minutes more. Transfer the skillet to the oven and bake the chops for about 15 minutes or until they are firm to the touch and/or register 145° F on an instant-read meat thermometer inserted in the middle of a chop.
5. Remove the chops to a platter and let rest 5 minutes before serving.
Multigrain Pancakes
Adapted from Food.com, July 2009
1/2 cup all-purpose flour
1/4 cup whole wheat flour
1/4 cup cornmeal
2 tablespoons sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 eggs
1 cup buttermilk
2 tablespoons butter, melted
maple syrup, peanut butter, jam (whatever you want for a topping!)
1. In a large bowl, combine dry ingredients.
2. In a small bowl, beat egg and add buttermilk and butter.
3. Stir into dry ingredients just until moistened.
4. Pour batter by 1/4 cupfuls onto a hot lightly greased griddle.
5. Turn when bubbles form on top of pancakes. Cook until second side is golden brown.
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