Phase 1 Friendly Buckwheat Pancakes with Fresh Peach Puree for #FoodieExtravaganza

Happy Wednesday and Happy Foodie Extravaganza Day.  Foodie Extravaganza is a monthly occurrence in which we take turns hosting and choosing a food to celebrate that is honored by a holiday during the month.  We find our choices at The Nibble. This month I want to thank Caroline of Caroline's Cooking for hosting but especially for choosing Pancakes.

National Pancake day is September 26th so you will be ready to celebrate with tons of delicous recipes that we are sharing with you today.  September is also National Breakfast month and National Whole Grain Month.  So Pancakes are the perfect choice and, if you have kids, is the perfect breakfast with which to send them to school, ready to start their day.

I don't have any children left at home but this was still a perfect choice for me.  Monday I began Round 2 of an eating plan called The Healthy Metabolism Diet.  This eating plan lasts 28 days and each week is divided into three phases.  Phase 1 that spans Monday and Tuesday each week requires you too eat lots of fruit and whole grains.  I started the plan off right on Monday morning with these hearty Buckwheat Pancakes smothered in Fresh Peach Puree and topped with Fresh Peach Slices.

This recipe makes 6 pancakes.  If you have leftover peach puree, as I did, refrigerate it for use in a smoothie for your snack during the day.  I am posting the recipe underneath which you will find all the other recipes posted to celebrate National Pancake Day.


Phase 1 Friendly Buckwheat Pancakes 
slightly adapted from The Fast Metabolism Diet Cookbook

1 c. buckwheat flour
1 t. cinnamon
1 egg white, beaten
1 c. rice milk
1 t. vanilla
1 t. agave nectar

For the Peach Puree

2 peaches, quartered
1 t. agave nectar
1/2 c. water

In small bowl combine the flour, cinnamon, egg white, rice milk, vanilla and agave just until combined.  Let rest for 5 minutes.  Preheat a griddle to 375* .  Pour pancake batter onto griddle making 6 pancakes (about 3 T. each) and cook until bottom is browned and top is starting to dry.  Flip and cook until other side is browned.

Cut one of the peach quarters into slices.  Place the remaining peaches, agave and water into a food processor or blender and puree until desired consistency.  Pour into a saucepan and heat through while pancakes are cooking.

Top each serving of pancakes with the puree and garnish with fresh peach slices.

More pancake ideas for this month's Foodie Extravaganza 

• Blueberry Oatmeal Pancakes by Cooking With Carlee
• Buckwheat Pancakes by A Day in the Life on the Farm
• Caramel Apple Pancakes by The Freshman Cook
• Caramelized Banana Topped Pancakes by cookinandcraftin
• Chocolate Chip Peanut Butter Pancakes by Sew You Think You Can Cook
• Churro Pancakes by Cookaholic Wife
• Corn Panki / Corn Pancakes by Sneha's Recipe
• Heath Bar and Banana Pancakes by Our Good Life
• Masala dosa by Caroline's Cooking
• Panqueques con Dulce de Leche (Argentinian Dulce de Leche Crepes) by Tara's Multicultural Table 
• Peaches and Cream Crepes by Fearlessly Creative Mammas
• Peanut Butter and Jelly Pancakes by Making Miracles
• Silver Dollar Chocolate Chip Pancakes by Hardly A Goddess
• Spring Onion Pancakes with Spicy Dipping Sauce by Food Lust People Love

If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

A Place Called Freedom: an Audible Book Review

Those who know me know that I am a huge historical fiction fan and that one of my favorite authors is Ken Follett.  My love affair with this author started in the 80's when I first read The Eye of the Needle, which remains one of my favorite books of this genre.

So I don't know how I missed this novel, A Place Called Freedom, that was published in 1995.  I came across this as I was browsing through audible. com.  We listened to it while we were on our road trip a week or so ago.  In true Follett fashion, this book grabs you with the characters that you love and some that you love to hate, and weaves you through history teaching you without you realizing that you are having a lesson.

This novel was narrated by Simon Prebble who, I thought, did an excellent job.  It was the perfect book for a road trip.  Fifteen hours in length and the time just flew by!!  This is a story of Mack McAsh, a Scottish coalminer owned by a prominent wealthy family.  Mack's father had also been a coalminer and was traditional for all coalminers in that day, was given a stipend when his son was born, ensuring that the child would also become a coalminer and the property of the owner.  The tides are changing and John Wilkes is speaking out about the fact that a child cannot be sold into slavery. He states that once the child is an adult he is free to leave.  The law states that an adult, once he has worked in the coal mines for one year and one day becomes slave to his employer.  Mack is fast reaching that one year and one day point when he stands up in church one day and announces that he is a free man and that no man can own him.

Thus starts the story that winds through coal country to London to Colonies, still owned by the British.  The story interweaves Mack McAsh and the family that owns him, including the wife of the youngest son, who is drawn to Mack and his ideals, his integrity and his morals.

I would reccomend this audible book or the novel very highly, especially if you are a fan of historical fiction.  

This and That.......

Whew, it was a busy weekend but today is quiet and I have been loving it.

Saturday we had our Little Angel Face for the day.  We always have a good time.  We play puzzles. We watch Minnie.  We go for walks outside.  We play on the swings.

A Girl and her Dog.

And that was all before noon when we headed out for the Memorial picnic.  Melody talked and sang for over an hour while we drove and then, literally 2 minutes before we arrived, she fell asleep.  Luckily the gathering was outside so we pulled into the shade, opened all the doors and sat outside the car visiting while she took a nice long nap.  When she awoke she wasn't interested in eating but she was happy to find other kids to play with and she was good as could be.

Mostly she was interested in playing on the lawn tractor she discovered in the barn.

When we got home, she still wasn't very interested in food.  She must not be growing too much right now.  She did eat a little bit of chicken and a cheesestick.  She was dirty and dusty from all the running and exploring but isn't crazy about our upstairs bath.  I think the fact that it has doors rather than a curtain concerns her.  But necessity is the mother of all invention so we improvised.

Luckily our shower in the master bath is large enough to fit her swimming pool.  She spent quite a while playing and came out sparkling clean.  She didn't even fuss when I washed her hair.  A couple of bedtime stories, some foot rubs and she was dead to the world.

Her mama stayed the night when she got home so we got to hang out in the morning too.  They headed home about 10 am and Frank and I headed to Mass.  Then we came home, got all gussied up and headed to a wedding.  It was an absolutely gorgeous day for an outdoor wedding.  It was held at the Pine Knob Mansion, a lovely venue.  The food was outstanding and a wonderful time was had by all.  We got home late and I was a little tipsy so it was a good thing we had a free day today.

We slept in, had breakfast and putzed around the house a bit.  Then we went for a two mile walk.  It is another gorgeous day here.  After our walk we went out to lunch and stopped at Best Buy to order up a dishwasher for the new house.  Closing is scheduled by the 16th of this month so moving day is fast approaching.  

For dinner tonight we grilled some Phase 1 friendly burgers on the grill.  I had mine without a bun served on a bed of greens with fresh slices of tomato and grilled pineapple on the side.  Frank had his on a bun with a couple of ears of sweet corn and grilled pineapple.  Everyday is like  holiday around here with us both retired but I hope that you had a wonderful long weekend with people you enjoy, doing the things you love.

See that bottle of True Made Foods Ketchup on the table?  I received that when they sponsored an event in which I partook.  It is perfect for this eating plan!!  Made from vegetables with very little sugar and no corn syrup.  You can find them here in Michigan at Westborn Markets.

Phase 1 Hamburgers

adapted from The Fast Metabolism Diet 

1 sprouted grain English muffin, torn into pieces

3 cloves garlic

1/4 of an onion

salt and pepper to taste

2 egg whites

1 lb. lean ground beef

Place the English muffin, garlic and onion in a food processor and pulse until finely crumbled.  Place in a bowl with the ground beef and egg whites.  Season with salt and pepper.  Using clean hands, thoroughly combine all of the ingredients.  Divide into 4 equal pieces and form into patties.  Grill over med high heat to desired temperature.  Print Recipe

BLT Bites.....Getting Ready for the Game over at #SundaySupper

Like it or not Fall is fast approaching.....I know that it is still hot outside.  I know that the leaves have not yet started to turn, let alone fall.  But....the kids are heading back to school.  And Football Season is upon us.

To celebrate the football season, Colleen of  The Redhead Baker has asked us to come up with som easy but delicious tailgate or party food.  Now I have to confess that I am not much of a football fan but I am a tailgate and party fan so I was happy to partake in this fun event.

I brought along these tasty little morsels of goodness that you can just pop in your mouth and enjoy a BLT without the toast.  They are easy to make and travel well, making them the perfect dish to bring with you to your next game day gathering.  

appetizers, tomatoes, bacon, cream cheese,

Appetizers

American

Yield: 6 servings

Author: Wendy Klik

BLT Bites

Quick little pop in your mouth appetizers. Perfect with a cocktail or glass of wine before dinner.

Prep time: 10 MinTotal time: 10 Min

Ingredients

• 2 handfuls of greens, I used a spinach, chard and kale mixture 
• 1 (8 oz) block of cream cheese 
• 6-8 slices of bacon, cooked crisp and crumbled 
• 1 pkg of cherry tomatoes

Instructions

1. Place the greens, cream cheese and bacon into a blender or food processor and pulse until creamy and combined with some small chunks of bacon remaining. Cut each tomato in half and scoop out the seeds and membranes. Fill each half with the cream cheese mixture and garnish with additional bacon if desired

Calories

130.08

Fat (grams)

8.29

Sat. Fat (grams)

2.78

Carbs (grams)

7.73

Fiber (grams)

2.70

Net carbs

5.03

Sugar (grams)

1.07

Protein (grams)

7.53

Sodium (milligrams)

346.88

Cholesterol (grams)

18.16

http://adayinthelifeonthefarm.blogspot.com/2016/09/blt-bitesgetting-ready-for-game-over-at.html

Property of A Day in the Life on the Farm

Created using The Recipes Generator

More Great Game Day Food

Appetizers

• Atomic Buffalo Turds by Fantastical Sharing of Recipes
• Avocado Corn Salad by Books 'n Cooks
• Bacon-wrapped Shrimp Jalapeño Poppers by Food Lust People Love
• BLT Bites by A Day in the Life on the Farm
• Buffalo Cauliflower Bites by Sew You Think You Can Cook
• Buffalo Chicken Meatballs by Highlands Ranch Foodie
• Buffalo Chicken Taquitos with Cilantro Crème by Cooking with Carlee
• Chipotle Lime Chicken Fajita Sliders by Flavor Mosaic
• Cucumber Shrimp Cups by Sunday Supper Movement
• Game Day Burger Sliders by Dessert Geek
• Gyro Meatballs & Herbed Yogurt Dip by My Life Cookbook
• Ham and Salami Rollups by Bottom Left of the Mitten
• Healthier Patatas Bravas by Caroline's Cooking
• Kale Pesto Dip by Cooking Chat
• Lemony Chicken Wings by Basic N Delicious
• Liptauer (Hungarian Cheese Spread) by Curious Cuisinere
• Loaded Guacamole by Casa de Crews
• Loaded Smashed Potatoes by The Hungry Goddess
• Mexican Spinach Dip by Meal Planning Magic
• Nachodillas with Jalapeno Bean Dip by Palatable Pastime
• No-Bake Almond Energy Bites by Pies and Plots
• PB&J Wings by The Crumby Cupcake
• Pork Belly Sliders by Grumpy's Honeybunch
• Queso Blanco Dip by Life Tastes Good
• Roasted Jalapeno and Chorizo Queso by The Texan New Yorker
• Sausage Pizza Dip from Family Foodie
• Ultimate Taco Dip by Monica's Table

Main Dishes

• Bacon Swiss Burger Sliders by Hezzi-D's Books and Cooks
• Black Bean Chili by Cricket's Confections
• Blackberry Sriracha BBQ Wings by Cosmopolitan Cornbread
• Honey Lime BBQ Chicken Thighs by Our Good Life
• Mexican Pizza by Chef Next Door
• Oven-Fried Chicken Tenders by Food Done Light
• Oven-Fried Fish Sliders by A Kitchen Hoor's Adventures
• Philly Cheesesteak Sliders by The Redhead Baker
• White Chicken Chili by Powered by BLING

Side Dishes

• Buffalo Chicken Pasta Salad by Crazed Mom

Desserts

• 5-Ingredient Buckeye Dip by A Mind Full Mom
• Brownie Bomb Bars by Turnips 2 Tangerines
• Chocolate Football Cookies by The Freshman Cook
• Miso Salted Caramel Ice Cream Sandwiches by Ninja Baker
• Touchdown Popcorn Toffee Bark by The Weekend Gourmet
• White Chocolate Toffee Chunk Cookies by That Skinny Chick Can Bake

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Marinated Bean Salad

Are you looking for an easy and seasonal side salad for you Labor Day Potluck?  Look no further because I, my friend, have you covered.

When I was last at the Farmers Market I bought a couple of bags of Green and Yellow Beans.  We have had them for dinner a couple of times but there are only 2 of us now and I haven't yet learned how to pare down my shopping.  Normally, I would just can or freeze the remaining beans but we are moving here in a few weeks and all my equipment is packed away.

I mentioned yesterday, when I posted my Weekly Menu, that we had a potluck rememberance for my cousin's wife to attend today.  Perfect way to use up the remaining beans.  This recipe is easy, peasy and very tasty.  You can easily make it your own by using your favorite beans and adding more or less varieties.  You can use fresh beans, canned beans, frozen beans or a mixture. You can use 3 beans as I did or add a couple more.  It is perfect for potlucks because, while it should chill for a few hours to meld the flavors, there is nothing that will go bad if it sits out for a few hours.

Marinated Bean Salad

1 lb green beans, trimmed, blanched and cut into uniform pieces
1 lb yellow beans, trimmed, blanched and cut into unifor pieces
1 (15 oz) can Great Northern bean, rinsed and drained
2 stalks celery, diced
1/2 lge bell pepper, diced
1/2 c. sweet onion, diced
1/2 c. apple cider vinegar
1/4 c. olive oil
3 T. sugar
1 t. garlic paste or 1 clove garlic, minced
salt and pepper to taste

Combine beans, celery, bell pepper and onion in a large bowl.  In a small bowl, whisk together the vinegar, oil, sugar, garlic, salt and pepper.  Pour over bean mixture and toss to coat.  Let refrigerate at least 3 hours or overnight before serving.  Print Recipe

Gearing up for Round 2 of my Eating Plan with a New Weekly Menu

Happy Friday!!  And Happy Long Weekend too!!  Monday we celebrate Labor Day.  Labor Day began in 1887.  Did you know that?  I didn't I learned it over at the Department of Labor website.  I also learned that it was created by the Labor Movement and is dedicated to the social and economic achievements of American workers.

We are starting off this weekend at our daughter, Nicole's house.  There is a leak near the chimney that Frank is going to patch after which we are all having lunch together before she and our son in law, Pierre, have to go to work.

Tomorrow we are attending a celebration of the life of my cousin's wife.  They are not having a memorial service for her but have invited us all over to share our memories and partake in food and beverages.  This is as Louise would have wished.  She loved nothing more than a party and entertaining guests.  I am taking along a dessert to share.

Sunday we are going to a wedding for the son of our friends, Greg and Linda Benda.  It should be a wonderful and joyful occasion.

Monday I am starting round 2 of my eating plan. I am giving myself leave from the plan on Friday night though as Frank and I have been invited to his cousin's, The Popp's, for a wine tasting party.

So here is my Weekly Menu.  Please come back each day as I share recipes and photos and recap how my eating plan is working out this second time around.

Saturday
Pot Luck Remberance Party

Sunday
Benda Wedding

Monday
Hawaiian Burgers

Tuesday
Kung Pao Chicken
Steamed Brown Rice

Wednesday
Chicken and Veggie Kabobs
Steamed Spinach

Thursday
Grilled Steaks
Salad

Friday
Wine Tasting at the Popps

Slow Cooker Chicken Fricassee ala The Outlander Kitchen

One of my favorite gifts that I got for this birthday was Outlander Kitchen by Theresa Carle-Sanders with a foreward by Diana Gabaldon, the author of the Outlander series.

Have you read any of the Outlander books?  I LOVE them.  I have read them all and am anxiously awaiting the next book.  I also love watching the series on Starz.  They stay pretty true to the books and I am, impatiently, awaiting Season 3.

This cookbook is so much fun and the recipes sound amazing.  Each recipe starts with an excerpt from the book in which the food was mentioned.  It is so much fun, reading through and remembering the context of all the readings.  I can't wait to try more of the recipes.

Today, I am sharing a recipe inspired by the book "A Breath of Snow and Ashes".   This dish was made and served by Murdina Bug while she was being berated by her employer, Bree, for giving Bree's son a treat before dinner.  Bree, has red hair like her father and it shows up often in the flare of her temper.  Her husband, a much calmer sort, bodily picks Bree up and carries her out of the house apologizing to Mrs. Bug as he goes.  Bree's parents dig into the meal as her mother reproaches her father with a "she gets that from you, you know".

I'm sure Mrs. Bug would have loved a slow cooker. Heck she would have loved a stove top and oven instead of a fire.

 Ms. Carle-Sanders talks of how Murdina Bug would have loved having the convenience of a slow cooker for this dish.  I know that I certainly did.  I put this on before leaving the house to work the food pantry and when we walked back in the aroma started us salivating as we impatiently spent the five minutes it took to finish the dish for dinner.

I added the potatoes and onions to the hot skillet to color them a bit. I deglazed the pan with some lemon juice.

I did adapt the recipe slightly.  I used legs and thighs from a whole chicken that I had cut up.  I reduced the recipe to only feed 2 so my ingredients can easily be doubled or tripled to suit your needs. Just don't double or triple the liquid used in the slow cooker.  

There it goes into the crockpot as we run out the door.

I subsitituted dried thyme for the fresh and used vegetable broth instead of chicken broth because that was what I had on hand.  I deleted the white wine and after removing the chicken from the skillet, I added the potatoes and onions to color them a bit, using the lemon juice to deglaze the pan.  All of this then went into the pot along with the chicken.

I didn't add mushrooms because I didn't have any. I skipped the part that has you brown the chicken under the broiler because we don't eat the skin anyway and it was just the two of us.  I mixed the cream and eggs together with a little of the sauce to temper it and then just added it to the rest of the sauce in the bottom of the crockpot.  I didn't bother reducing it because there wasn't much stock left in the slow cooker.  I guess, like I often do, I just made this recipe my own.  That is not to take away from the Cookbook at all as the author encourages you to just use the recipes as a guide making substitutions as necessary.  Now that, my friends, is my kind of cookbook. 

Slow Cooker Chicken Fricasee for Two

adapted from the Oulander Kitchen Cookbook

4 pieces dark meat chicken

1/4 c. flour

salt and pepper to taste

1 T. olive oil

1/2 of a large sweet onion, thinly sliced

1 large russet potato, halved and then quartered

1 t. lemon juice

10-12 baby carrots

1 clove garlic minced

1/2 t. dried thyme

1 bay leaf

1 1/2 c. vegetable or chicken stock

1/4 c. cream

1 lg. egg yolk

Place the flour, salt and pepper into a sealable plastic bag.  Add the chicken and shake to coat.  

Heat the oil in a large skillet over med high heat.  Add the chicken and brown on all sides.  Transfer chicken to a slow cooker.

In the same skillet, add the potato, onions and lemon juice.  Cook, stirring occasionally until onions soften and the potatoes brown a bit, scraping any brown bits from the bottom of the pan.  Add this mixture to the slow cooker along with the carrots, garlic, thyme and bay leaf.  Pour the stock over all. Cover and cook on high for 4-6 hrs.  

Remove the chicken from the slow cooker and, if desired, place it under the broiler for 5-6 minutes to crisp.  Remove the vegetables to a serving platter along with the chicken, reserving the cooking liquid in the crock.  Whisk together the egg yolk and cream in a small bowl.  Whisk in a tablespoon or two of the reserved cooking liquid to temper the egg and then whisk the entire cream mixture into the remaining cooking liquid until thickened and smooth.  Pour over chicken and vegetables and serve. Print Recipe

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