Friday, April 3, 2015

Recipe: Fluffy Lemon-Buttermilk Pancakes with Blueberry-Thyme Sauce

Man oh man this recipe sounds fussy, doesn't it?


Spoiler alert, IT'S NOT. Maybe, just between us, we can call them 'FLUFFY ASS P-CAKES' instead? There. Approachable. 


Besides, most challenging part of brunch at home isn't the food. It's climbing out of your cozy bed and shuffling into the kitchen. Made even more difficult when there's a giant, warm furry body curled up next to you like you're the last human being on earth. (Oh, dogs.)

BUT, once I'm in the kitchen, brunch at home is one of my most favorite things. Yes, I know there are a million and two brunch places in NYC. Probably even within a 1-mile radius of my apartment. But CAN I WEAR SWEATPANTS to said brunch places? Can I request James Taylor Pandora, to go with my 19 cups of coffee? Can I sneak my dog bites of pancake in a shameless effort to make him love me more? Nooooo. At home? Yes. Yes to all of the above.


There are two things that I really really love about this pancake recipe. 

Thing 1: I almost always have all of the ingredients on-hand. Which means no running to Trader Joe's in a grey-on-grey hoodie/sweatpants combo that most definitely doesn't include two holes in the right pant leg. 

Did you know you could make your own buttermilk by stirring a few tablespoons lemon juice (or white vinegar) into some milk? Not as scary as it sounds, promise. And the blueberry sauce - while called blueberry sauce - can be made with whatever frozen berries you have on hand. Mixed berries, raspberries, strawberries, whatever! 

Thing 2: THESE ARE THE FLUFFIEST PANCAKES I'VE EVER SEEN. Just watch as they hit the griddle. They puff straight up like little batter clouds. They are so cute that I want to punch them, most times.

But maybe don't punch yours? It's not part of the recipe, at least.  



Recipe: Fluffy Lemon-Buttermilk Pancakes
[original pancake recipe via Allrecipes]

Ingredients (makes 8 pancakes) 
1 cup gluten free, all-purpose flour mix (I use Cup4Cup)
2 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup milk (any fat content)
Juice of 1 lemon (~2 tbsp)
1 tsp vanilla extract
1 tbsp butter, melted
1 egg
1 lemon, zested (~2 tsp zest)
Additional milk, if necessary
Canola or vegetable oil 

Instructions
Measure 3/4 cup milk into a measuring cup and add lemon juice or white vinegar. Stir to combine, and let sit 5 minutes to thicken.

In a large bowl, whisk together: flour,sugar, baking powder, baking soda and salt. 

After milk has been sitting for 5 minutes, add: vanilla, egg and melted butter. (Ideally you want all ingredients to be room temp. Microwave 'buttermilk' for 10 to 15 seconds or run egg under warm water if necessary.) Whisk to combine. 

Pour wet ingredients into dry ingredients. Whisk to combine. Add zest, and whisk again. If batter is too thick, add more milk 1 tablespoon at a time. (I usually add 2 tablespoons.) Depending on which gluten free flour blend you use you may need more/less milk. Ultimately you want the batter to be the consistency of a very wet, pourable biscuit dough. 

Heat non-stick skillet over medium heat. (If using pancake griddle, heat to 350 degrees.) Wipe skillet with a paper towel dipped in canola or vegetable oil. Pour just scant 1/4 cup batter to form each pancake. Cook for about 2 minutes on each side. 

If not serving pancakes right away, keep warm in a 200 degree oven on a baking sheet. 

Recipe: Blueberry-Thyme Sauce

Ingredients
2 cups blueberries (frozen or fresh)
1/2 cup plus 1 tbsp water
Juice of 1 lemon (~2 tablespoons)
3 tbsp sugar (add 1 more tablespoon for sweeter sauce) 
2 tsp fresh thyme leaves, removed from stems
1 tbsp cornstarch

Instructions
In a small pot, combine: blueberries, 1/2 cup water, lemon juice, sugar and thyme leaves. Bring to a boil over high heat, then reduce heat to medium.

In a small bowl, whisk cornstarch with 1 tablespoon cold water to form a slurry. Pour the slurry into the pot, stirring immediately so no clumps form. Cook 2 to 3 more minutes until sauce thickens. 

Wednesday, March 25, 2015

Recipe: Gluten Free Chickpea Crust Pizza (aka CHICKPIZZA)


Okay how clever is 'chickpizza'?? (I can say that because I didn't come up with it.)



Should I trademark it? Is that even the right term? Do I have to give Eric credit or can I pretend I dreamt it up? After all, 'chickpea pizza' is kind of a mouthful...



Here's the origin: Eric (@ephonehome) edits all of my blog pics because he is an angel and I am lazy. Usually he sends the files in a dropbox folder with a fairly NSFW folder name. (Unless your work supports comparing mini hotdogs to mini.. oh nevermind.) When he sent me the folder titled 'Chickpizza' I was like BABE WE'VE STRUCK GOLD THIS IS BRILLIANT........but also is something wrong because I think this is completely appropriate?

So do you know what a chickpizza is yet? It's only my most favorite thing to make for a quick (I mean QUICK) lunch or dinner. The batter is so easy that you'll memorize it after your first try. It's 1/2 cup of chickpea flour, 1/2 cup of water, 1/4 teaspoon of baking powder and 1/4 teaspoon of some seasonings (salt, pepper, garlic powder, etc). No oil, no eggs, and only two different measurements. This legitimately could not be easier unless I came to your house and made it for you. (Which I would totally do since I'm always down to meet some more Internet friends. In a non-creepy way.)

After whisking, the batter is pretty thin, like a crepe batter. It gets poured into a greased pan, cooks for 5 minutes, then gets flipped like a giant pancake. From there, you can top it with pretty much anything. I mean, really, I won't judge. I usually dig around my fridge for whatever pizza-friendly odds and ends are hanging about, slash about to expire.. (Love me a good 'clean out the fridge' meal.) Last night was the last of a jar of vodka sauce, some shredded mozzarella, and a handful of arugula.



Most times, though, I top my chickpizza (yep, still dig it) with pesto (I always have this in my freezer), cheese, a few chopped sundried tomatoes, and a bunch of torn spinach. My. God. Is it good.  
   
The base of the pizza is gluten free (wait did I tell you I'm gluten free?), and based on the toppings it can easily be made vegan, vegetarian, dairy free.... basically anything-free. Except chickpea free cause I'm not a magician OK??



Recipe: Gluten Free Chickpea Crust Pizza (aka Chickpizza) 

Ingredients (makes one, 10-inch pizza)
Crust:
1/2 cup chickpea/garbanzo flour (I use Bob's)
1/4 tsp dried oregano
1/4 tsp garlic powder
1/4 tsp red pepper flakes (optional)
1/4 tsp baking powder
1/4 tsp salt
1/8 tsp black pepper
1/2 cup water
Cooking spray

Suggested Toppings:
1 to 2 tbsp pesto (recipe here)
1/4 cup shredded mozzarella 
1 tbsp sundried tomatoes in oil, drained and chopped
1/4 cup spinach, roughly chopped
1 to 2 tsp parmesan 
Balsamic syrup 

Instructions
In a small bowl (or measuring cup), whisk all dry ingredients (flour, oregano, garlic powder, red pepper flakes, baking powder, salt and black pepper). Add water, and whisk to combine. (Make sure there are no dry pockets at the bottom.)

Heat a 10-inch skillet over medium heat, and coat with cooking spray. Pour all of the batter into the pan. It should spread to the edges, but if not swirl the pan a bit. Cook for 5 minutes. Flip with spatula. 

Set timer for additional 5 minutes. Add toppings in this order: pesto, mozzarella, tomatoes, spinach, and parmesan. Cover pan and cook until the timer runs out. Cheese should be melted, and spinach should be wilted. 

Use spatula to transfer pizza to a cutting board. Drizzle with balsamic syrup, and slice into 6 pieces. 

Monday, March 9, 2015

Recipe: Gluten Free Chicken Piccata



I think I went three years without buying chicken breasts. Chicken thighs? Delish. Dark meat. Bring it. Whole chicken for roasting? Even better. Extra crispy skin. Chicken breasts? No. Nope. Don't want to think about them, eat them, or figure out why people buy 'em. 


UNTIL THIS CHICKEN PICCATA. I finally learned how I like chicken breasts: practically fried, sopping up a garlicky lemon wine sauce, and over pasta. Huzzaaahhh!


I actually want to eat this once a week for the rest of my life. Which means my apartment will smell absolutely magnificent one day a week for the rest of my life. I can see it now. I'll be all, 'Wanna come over? It's Chicken Piccata Tuesday!' 'Sorry, can't meet for drinks tonight. It's Chicken Piccata Tuesday.' 'No I can NOT drive the kids to soccer! It's...' You get the picture. 


(Once you start having food-themed nights of the week I think you pretty much must have children. But I hope dogs count because I could really get on board with Stir-fry Sunday.)


This recipe takes a little bit of lovin' and dirties a few dishes, but it's completely worth it. Once you plunk the beautiful (SO BEAUTIFUL) golden brown chicken back into the sauce, and hit it with some parsley and lemon zest, you'll be like: I. Just. Made. That.

Now clap once. You also just gave yourself a self-high-five. #EARNEDIT!



Recipe: Gluten Free Chicken Piccata
[original recipe from Red Shallot Kitchen]

Ingredients
4 boneless, skinless chicken breasts
Salt and pepper, to taste
1 egg
1/4 cup cornstarch 
1/4 cup gluten free flour blend (I use Cup4Cup)
1/2 tsp garlic powder
1/2 tsp oregano 
2 tbsp olive oil
2 tbsp butter
3 garlic cloves, minced (about 1.5 tbsp)
2 tbsp capers, drained 
1/4 tsp red pepper flakes (optional) 
1/2 cup dry white wine (or flat champagne from the night before...)
1 cup gluten free, low sodium chicken stock 
1/4 cup freshly squeezed lemon juice (from 1 large lemon), plus extra slices for garnish
1 tsp lemon zest (from 1 large lemon)
3 tbsp chopped parsley, plus more for garnish
Cooked gluten free pasta, tossed with olive oil 

Instructions
Use a mallet (or a potato masher, small heavy pan, or a rolling pan) to evenly pound out the chicken breasts so that they're about 1/4 inch to 1/2 inch thick. (I put my chicken between 2 pieces of saran wrap on a cutting board, and use a potato masher.) Trim off any... strange looking parts.

Season both sides of the chicken with salt and pepper. In one shallow bowl, whisk the egg with a splash of water or milk to create an egg wash. In a second shallow bowl, whisk together the cornstarch, flour, garlic powder and oregano. Dredge each chicken breast by dipping it completely in the egg wash, then completely in the flour mixture. Make sure the flour mixture coats the entire surface. Set all coated chicken aside.

Place a large, heavy-bottomed skilled over medium high heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter. After the butter melts, add the 4 chicken breasts. Cook the chicken for 5 minutes until the bottom is dark golden brown. Flip each piece of chicken, and cook for another 5 minutes. Transfer chicken to a wire rack (this stops the bottom from becoming soggy), or a plate. (If you're cooking more chicken or if they all don't fit in the pan, repeat this step until all of the chicken is cooked - just add a bit more butter and oil in between batches.)

Reduce heat to medium. Add 1 tablespoon of butter. Once melted, add the garlic, capers and red pepper flakes (if using). Cook 1 to 2 minutes until garlic softens. Add lemon juice, wine and chicken stock. (I usually just have those three ingredients ready in one measuring cup.) Use tongs or a wooden spoon to scrape the brown bits off the bottom of the pan. Season sauce with salt and pepper to taste. 

Bring sauce to a boil, then place all of the cooked chicken into the pan with the sauce. Sprinkle the lemon zest and parsley all over the pan. Top chicken with lemon slices (if using). Cook for 5 minutes, until sauce has reduced and chicken is warmed through. 

Serve with your favorite gluten free pasta.
Related Posts Plugin for WordPress, Blogger...