FoodFash

Adventure Begins in the Kitchen

Savory Cakes

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Savory waffles have been on my mind a lot lately.  Not enough to actually buy a waffle maker, but enough to gab about them, dream about them, and make pancakes that resemble them.  And since I woke up this morning with no desire to go to the market and a huge desire for savory something, I dug around in my spice cabinet until something clicked.

FoodFash Rosemary, Garlic, and Onion Pancakes (yields 7, two tablespoon pancakes)

3/4 cup sprouted wheat pancake mix (I suppose any mix would do)

1/2 cup coconut milk

1 egg

1 teaspoon crushed rosemary

1/2 teaspoon onion powder

1/4 teaspoon salt

3 cloves of garlic, crushed

Mix all of the ingredients in a bowl until spices are evenly distributed.  Heat a pan over medium heat and then spray with olive oil cooking spray.  Use two tablespoons of batter for each pancake.  Prepare as you would an ordinary pancake.  When pancakes are finished, top with a fried egg and enjoy!

Savory pancake topped with an egg??  Completely.  Magical.

I’m off to drop the extras off to the boys and get my paddle board on.  Happy Saturday!!

Smashed Squash

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I can’t tell you enough about my thoughts on white potatoes and how they, unless completely masked by butter, garlic, and milk, are a total waste of time.  Years ago, mashed cauliflower came into the picture as a low-cal alternative.  It dawned on people that an otherwise tasteless veggie can be whipped into oblivion with creamy goodness and will taste good.  Genius, right?

My question is…  Why hasn’t the obsession been with flavorful root veggies that need minimal “fats” to get them to a tasty place?  Tonight I used severely out of season butternut squash.  But why not beets, rutabaga, or one of the gazillion other varieties of squash out there?  Maybe I’m getting crazy here.  Or… maybe I’m not.

FoodFash Smashed Squash (yields 4 servings)

1 butternut squash, cubed

1/2 cup unsweetened coconut milk

2 tablespoons Earth Balance (or butter)

garlic salt & pepper to taste

2 tablespoons chopped fresh basil

Preheat oven to 400 degrees.  Place squash cubes on a greased cookie sheet, lightly spray with olive oil cooking spray, and sprinkle with salt and pepper.  Bake for 30 minutes.  In a mixing bowl, add squash, coconut oil, and Earth Balance.  Use a stand or electric mixer and mix on medium until all of the ingredients are blended.  Mix on high for a couple minutes until the squash looks whipped.   Add garlic salt to taste and then stir in the fresh basil.

After sampling my first bite, I had one of those this-dish-could-totally-be-served-at-my-favorite-restaurant smiles.  I dug everything about it.  Dairy free, slightly sweet, savory but light, and fresh.  Scooch on over white potatoes, smashed squash is where it’s at!

Watermelon Peach Fizz

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As soon as the solstice hit, it was like Austin decided to start summer with a bang!  It’s the kind of hot that totally kicks you in the face.  But since there’s little you can do about it, you might as well jump in the water and drink hydrating refreshments every chance you get.

Watermelon juice is not only one of my favs, but quite possibly the easiest fruit to juice.  In fact, I wholeheartedly believe that it’s begging to be juiced.  So much liquid, barely any pulp, just tons of the good stuff.

FoodFash Watermelon Peach Fizz

1/2 small, seedless watermelon

2 ripe peaches, skinned

sparkling water

Remove rind from watermelon and skin from peaches and chop into large pieces.  Add the fruit to blender and pulse until well blended.  Pour two parts juice and one part sparkling water, along with ice, into a cocktail shaker and shake, shake, shake.  Strain juice into a pretty glass or plastic pool cup and enjoy!

I bet this juice could also be frozen and turned into pops or splashed with coconut rum as well.