Whole-Wheat Apple PancakesI

Some of you may know that when I make pancakes, I add water and shake. They’re pretty good, right? More importantly they are easy! I think thought making homemade pancakes was more along the lines of baking. And I’m NOT a baker! I just don’t have the patience.  But when my November issue of FOOD NETWORK MAGAZINE came with a recipe from Ellie Krieger for Whole-Wheat Apple Pancakes, I was  willing to step outside of my comfort zone.

Ellie Krieger’s recipe appealed to me for many reasons. One she’s a dietician as well as a chef. Second, it involved whole wheat flour and apples!

They were AMAZING!! Daken actually ate three (not small ones either), and Matthew ate five! They will definitely take their turn for weekend breakfasts, alongside pb&J pancakes, egg sandwiches, egg skillets, and biscuits and gravy.

Not only were they delicious, but they were super easy. Daken did most of it (except the dicing and the measuring)!

I preheated the oven to 250 degrees and place a cookie sheet in it to warm. Then Tony diced the apple (one medium). The recipe called for me to put the apple in a microwave-safe bowl and tightly cover with plastic wrap, and cook on high for about two minutes until the apple was soft. I didn’t do this, and the apple still was soft.

Daken mixed 3/4 cup all-purpose flour with 3/4 cup whole-wheat flour, 2 tsp. baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt in a large bowl. In another bowl Daken mixed 1 cup low-fat buttermilk, 3/4 cup skim milk, 2 large eggs, and 1 tablespoon honey. After that was mixed, we slowly added the wet ingredients with the dry; Daken mixed them together before adding in the diced apple.

In my wonderfully huge skillet, over medium heat, I cooked them like normal. When they were done, I kept them warm on the cookie sheet in the oven.

I served the pancakes with pure maple syrup and bacon. SO GOOD!! Breakfast for dinner was a hit!

And since it was a healthy meal, here are the details:
Per 2 pancakes with 2 tablespoons maple syrup: 230 calories;  3 g fat (1 g saturated); 75 mg. cholesterol; 290 mg. sodium; 46 g. carbohydrates; 3 g fiber; and 8 g protein.

Advertisements

Barbecue Roasted Salmon and Roasted Corn and Garlic Couscous

So I thought that I wasn’t a fan of salmon. Boy, was I wrong!

Tony loves salmon, but I have never cooked it before because I didn’t like it. After taking a break from cooking (our schedule has been SO crazy, but that’s another story), I decided that I really needed to start choosing healthier options. If you know me, you know I could basically live on potato chips!  Well, what’s better than fish? When we made tilapia, the boys loved it. So I found this recipe for salmon and thought, why not? It’s worth a try. And if I don’t like it, I knew I’d like the veggies and couscous!

This summer (I’m getting to the recipe!) I watched Quick Fix Meals with Robin Miller in the mornings on Food Network. I have tried some, so I thought I would check out her recipes again. I found an easy recipe under an episode called “To Your Health.” I figured, hey, I can still enjoy my Hawaiian Onion Krunchers!

Barbecue Roasted Salmon was incredibly easy, and AMAZING. Matthew wasn’t digging it, but Tony and Daken sure did! Me, too, actually.

The recipe calls for 4 6-oz salmon filets (I got mine at the Fresh Market and they were delicious!). Here’s the rest of the recipe:

  • Cooking spray
  • 1/4 cup orange juice
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons light brown sugar
  • 4 teaspoons chili powder
  • 2 teaspoons finely grated lemon zest
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • Pinch cayenne pepper

You will need to preheat the oven to 400 degrees F. Then I sprayed a 8×8 inch pan with the cooking spray and added the fish. In a small bowl, I added the rest of the ingredients. After whisking the liquid and spices together, I poured the mixture over the salmon and flipped the fillets a couple of times to make sure both sides were coated. I then added the filets for 15 minutes. I tested the salmon with a fork. It wasn’t cooked 100%, but it was still delicious!

As for the side dish, I made Roasted Corn and Garlic Couscous which was a great compliment to the fish. Tony even added the extra sauce to his couscous. Yum! This recipe was another one courteous of Robin Miller.

I started out by roasting one package frozen corn along with four cloves of garlic (wrap the peeled garlic in foil) in a 400 degree F oven for 20 minutes. You could use corn-on-the-cob if you’d prefer. I did have to keep checking the corn to make sure it didn’t burn. I had put a sheet of parchment paper down on the cookie sheet so that helped.

After the corn and garlic had roasted, I added them to a medium saucepan with 1 1/2 cups low-sodium chicken broth (my sodium intake is from my chips!). The burner was on medium-high and I waited for the liquid to boil. Once boiling, I took the pan off of the heat and added one cup couscous. I covered for 5 minutes, before “fluffing” with a fork. Then I added two chopped green onions and a couple of tablespoons of pimentos.

The combination of the citrusy salmon with the roasted garlic and corn was amazing! The salmon was so soft while the corn and couscous added a different texture. The sauce for the salmon was a little spicy, but not bad.

Overall, it was delicious–and healthy! Definitely a 5 out of 5 for both taste and ease! Let me know if you try it!