Sunday, April 22, 2018

Banana Pancakes and Ebelskivers

Although a rarity, once in awhile we find ourselves with the luxury of a lazy Sunday morning which means breakfast of more than milk and toast.  With an extra 5 lbs of free flour thanks to the Safeway Monopoly game, pancakes seemed the way to go.  The only thing that makes it even better is not having to make those pancakes myself.  With any leftover batter, it was used to make ebelskivers using this basic method -  Ironically I liked the ebelskivers better but it may be due to the extra time for the banana flavor to really steep into the batter. 


1.5 cups flour
2 teaspoons baking powder
Pinch of salt
1 egg
1.25 cups milk
2 tablespoons melted butter
Splash of vanilla extract
2 ripe bananas


1.  Mix flour, baking powder and salt
2.  In a separate bowl, combine cracked egg, milk
3.  Add melted butter and vanill into the wet mixture and mix until well combined
4.  Add wet ingredients to dry, mix until no lumps
5.  Puree bananas, or mash with a fork, and the combine into pancake mix and let rest for 10 minutes
6.  Add and heat 1 tbsp oil to pan and cook pancakes for about 2 to 3 minutes (flip when the mixture starts to bubble)
7.  Top pancakes with sliced bananas

Price:  $4 for 4 servings = $1 a serving

Friday, April 20, 2018

Bucatini with Smoky Eggplant Sauce

Even though it seems like everyone is jumping on the bandwagon of the keto diet, unless you are diabetic and therefore need to lower your carb consumption, I have always been more of a eat everything in moderation girl.  First of all, I do not want to end up developing a severe intolerance for anything and secondly, like Rachael Ray, I love my pasta. 

With nice smoky eggplant in this chunky tomato sauce, this bucatini is a little more guilt free than one laden with cheese.  To prevent a big gooey mess when cleaning the pan, I normally avoid adding cheese directly but instead sprinkle on top of the bowl of pasta which gives me better portion control as well. 

Pasta with Smoky Eggplant Sauce Rachael Ray Show Recipe -

Price:  $12 for 4-6 servings = $2-$3 a serving

Wednesday, April 18, 2018

Fresh Local Artichoke, Garlic Artichoke Bread, and Chicken Shepherd’s Pie – Eat Local #5

I found myself back in Half Moon Bay and stopped by the fishing boats again to see what fish was caught that morning.  Unfortunately there was only one boat listed for King Fish which I am not familiar with so I took a pass.  After an early lunch at Barbara’s Fish Trap, we headed south to Pescadero with visions of freshly baked and still hot to the touch Garlic Artichoke Bread from the Arcangeli Store.  Loaded with artichokes, I always end up eating 1/3 of it on the spot. 

Upon entering the store, I immediately saw local artichokes for sale 10 for $6.99.  Although they are medium sized artichokes, it is the perfect size for each to have their own and the start of my next Eat Local meal. 

Artichoke Preparation

1.  Scrub artichoke and place in pot of cold water with salt
2.  Bring to a boil and lower heat to a rolling boil and cook about 20 minutes (for medium) until tender
3.  Test for doneness by inserting a toothpick into the stem
4.  Serve with mayo, aioli, or enjoy on its own

With Shepherd’s Pie on the menu that night, we went for a chicken version - since I have access to local Mary’s Free Range chicken breast at Farmer Joe’s.  All else, carrots, peas, and potatoes are easily available at the weekly Farmer’s Market.    

Price:  $24 for 6 servings = $4 a serving

Monday, April 16, 2018

Spring Mac N Cheese with Peas

They always said you eat with your eyes so being in the middle of spring now, all the green does not have to only be outside, unless it is in your garden.  With the bounty of spring vegetables available, green can be seen on your plate outside of St. Paddy’s Day.  The beautiful green spring toast from last week - was a perfect example.  It was so attractive a friend has already made it since, after seeing ours.

Since we still had ricotta leftover from that spring toast, we finished it off with this easy Spring Mac N Cheese, tossed with peas and a little bacon leftover from last week. 

Spring Mac N Cheese with Peas and Asparagus Rachael Ray Show Recipe -

Price:  $12 for 6 servings = $2 a serving



Thursday, April 12, 2018

Farro Brunch Bowl

Although Rachael was inspired to make a brunch pasta with farro spaghetti after seeing grain bowls topped with vegetables and egg, I went back to basics and decided to make a bowl with farro itself as the bed for all those delicious mushrooms and topped with the Frico Egg.  Delicious for both dinner and leftover lunch the next day, this is a perfect BLD, dish for breakfast, lunch, or dinner. 

Price:  $12 for 4 servings = $3 a serving


Monday, April 9, 2018

Spring Toast with Peas, Prosciutto, and Mint

Now that the spring weather has arrived after a weekend of April showers, it is time to take advantage of all the beautiful green spring vegetables.  Since I need a break from asparagus, a great alternative is the English peas that are readily available at Trader Joe’s.  When pureed with a little ricotta and fresh mint, it is the perfect topping for this spring toast/crostini topped with delicate proscuitto. 

Spring Toast with Peas, Ham, and Mint Rachael Ray Show Recipe -

Notes:  For two people, make 1/3 of the recipe which will give you about 5 pieces of crostini per person

Price:  $18 for 6 servings = $3 a serving


Tuesday, April 3, 2018

Cheesy Garlic Crescent Rolls

Some of my favorite cozy mysteries are ones with recipes in them since the protagonist is either a caterer like Diane Mott Davidson’s Goldy Schultz or a baker like Joanne Fluke’s Hannah Swensen.  Fluke’s latest Raspberry Danish Murder had one for cheesy garlic crescent rolls that sounded so good, we had to make it as a side for Easter dinner. 



2 eight ounce (by weight)  cans of refrigerated Crescent Dinner Rolls (I used Pillsbury)

2 tsp crushed garlic

2 tbsp salted butter softened to room temperature

1 large egg beaten

2 oz finely shredded cheese



Preheat oven to 375 degree, rack in the center position

1.      While oven is preheating, prepare baking sheets by spraying them with Pam or other nonstick baking spray or line with parchment paper

2.      Open the cans according to package directions and unroll the dough on a lightly floured surface.  DO NOT separate the rolls into triangles quite yet but leave them in sheets for now

3.      Mix the crushed garlic together with the softened butter in a small bowl

4.      Spread the garlic and butter mixture evenly over the surface of the dough

5.      Mix the beaten egg with 2 oz of finely shredded cheese

6.      Spread the egg and cheese mixture in a thin layer over  butter and garlic layer

7.      Now separate the rolls into triangles and turn them so that they are point up, facing away from you.

8.      Roll each triangle up from the base to the point and curve the resulting roll into a crescent shape.

9.      Place rolls on your prepared baking sheet

10.  Bake rolls at 375 degrees for 10-12 minutes or until golden brown

11.  Leave rolls on baking sheet for 2 minutes and then transfer them to a napkin lined basket and cover them with another napkin

12.  Serve rolls warm


Price:  $6 for 16 rolls or $3 for 8 rolls