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!!

Hipper, Hotter Artichoke

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I’ve been off the blogging rocker for the past couple days.  Yesterday I showed up at Cassis in St. Pete to meet up with Greg & Grant of SippitySup and Gina of Zest Foodie and her husband with a dead camera.  So you are correct in assuming that I have zero documentation of meeting one of my very first blog crushes.  I’m still kicking myself in the toosh.

And tonight as I sat down to eat a whole choke, I realized that I didn’t have any pictures to document this meal either.  I was so focused on footage for the next FoodFash Mash…

Luckily you can take screen captures of videos in Picasa.

Fuzzy, non-DSLR screen captures.

FoodFash’s Hipper, Hotter Artichokes

1 Large Artichoke, Trimmed

2 TBSP Earth Balance

3 Cloves Garlic, Crushed

2 TBSP Lemon Juice

1/2 TBSP Red Pepper Flakes

Salt To Taste

Boil the artichoke for 30 minutes or until you can easily pull a leaf from the stem. While the artichoke is cooling, simmer Earth Balance and garlic until the garlic is slightly browned.  Mix in the lemon juice, red pepper flakes, and salt.  Peel the leaves from the stem, toss the leaves in the Earth Balance mix, and enjoy!

White Wine-O

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Since discovering how easy it is to make marinara sauce from fresh tomatoes, that’s what I do!  Well, as often as I remember that’s what I do.

It’s always olive oil, garlic, tomatoes and basil.  However, I never use the same proportions, because what I also can’t remember to do is write this stuff down.

Well, tonight I made a mental note to make a mental note of proportions.

And I changed it up a bit!

FoodFash Marinara

3 Tablespoons Olive Oil

5 Cloves of Garlic, Crushed

4 Vine Tomatoes, Chopped

1/4 Cup White Wine (perhaps leftovers from a meal gone wrong?)

Lots of Fresh Basil, Chopped

Heat olive oil over medium heat and add the crushed garlic.  Just as the garlic starts to brown, add the tomatoes.  Increase heat to medium high and let the tomatoes cook down for about 10 minutes, stirring often.  Add the white wine and cook at medium high for another 10 minutes, again stirring often.  Reduce heat to medium low and cook until tomatoes are mush.  Add basil, stir, remove from heat, and serve!

Do you think it’s a coincidence that I stumbled upon a kick butt sauce creation and a newfound appreciation of freezing in the same week??