Tasty Tuesday: Half and Half Homemade Pancakes

Half n' Half Homemade Pancakes 

1 1/2 C whole wheat flour
1 1/2 C white flour
1 T baking powder
1 tsp salt
1 T white sugar
2 1/2 C milk
2 eggs
3 T melted butter

Mix all of your dry ingredients together.  Add milk, eggs and butter and mix until smooth with a whisk.  You may need a little more milk.  Drop batter onto a skillet approx 350 degrees F.  I like to use a measuring cup for ease and uniformity.  Once edges dry a little flip and cook both sides until golden brown.  These are also good to make in bulk and freeze.

*You can do this recipe with all whole wheat flour or all white flour.  I like to do half of each, thus the name of the recipe came to be.

Tasty Tuesday: Homemade Gyoza / Potstickers

I'll be honest I don't know the difference between the two.  I love them both.  Menus where I live seem to list both names almost synonymous with what shows up on my plate.  So call it whatever you want and I'll call them delicious.  This recipe comes from my sister who lived in Japan for a time teaching English and conversational English.

Homemade Gyoza / Potstickers

1	Cabbage (Naptha supposedly works best; I used standard my first time making it)
1/2 lb	Ground pork or turkey (I used 1 lb ground turkey)
3 tsp	Sesame oil
3 tsp	Soy sauce
1 1/2 tsp	Ground ginger
1 1/2 tsp	Ground garlic
1 1/2 tsp	Salt

2                packages of wonton wrappers

Cut up cabbage into very small pieces. Put in bowl and add salt. The salt helps to purge some of the water out of the cabbage.  Squeeze cabbage to remove excess water before mixing with meat.  I also placed it on paper towels to press some of the water out. 

Mix remaining ingredients with cabbage.  You'll want to use your hands for this to be effective. 

Put a small amount of the mixture in the middle of wonton wrapper and fold.  The square type wontons fold over into a triangle and then connect the two corners.  Use warm water to seal the wontons and avoid getting the mixture on the edges. The back of  most packaging has helpful instructions and pictures.

Freeze if desired.  Flash freeze first (on a cookie sheet or flat surface) until frozen and not sticky.  After flash freezing you can place them into ziploc bags.

COOKING: Add 1 to 2 T oil to pan and heat over med-high. Fry bottoms of gyoza until golden brown. Add water to pan until bottom is covered but not too deep (1/4 c or less). Cover with lid and cook for 7-8 min or until bubbling sound changes to a sizzle. Serve with rice.

DIP: soy sauce and couple drops of chili oil (or even tabasco) and small amount of vinegar to taste.

* I made approx 1 gallon size freezer bag of gyoza / pot stickers with this recipe.  It works great for freezing...just add a couple more minutes of cook time.  When I cook mine I'll try to remember to add a couple more photos.

Tasty Tuesday: Ham Fried Rice

My mom has been making the best ham fried rice since I can remember.  It's super yummy.  Probably not really good for you but the taste says "eat me anyway".  I do of course.  Plus it's a recipe that leaves leftovers for work lunches or leftover night (we've been doing more of this to save on our budget).

Ham Fried Rice

1 stick of butter
6 eggs - scrambled in a bowl
3/4 C of frozen peas and carrots
8 oz cubed ham
4 cups cooked rice
Soy sauce
salt and pepper
1/2 can bean sprouts (optional - my girls won't eat them so we forego usually)

In a large skillet heat up stick of butter until it's melted and sizzles a little.  Pour in your beaten eggs and scramble them.  Next add ham and allow it time to heat up (pre-cubed is already cooked).  Then add frozen peas and carrots (I use about 1/2 the package) and give this time to thaw and heat.  Once everything in the skillet is cooked combine it with your cooked rice in a large bowl (this helps to avoid spilling).  Serve while still hot or warm.  It does reheat really well for leftovers as well.

Tasty Tuesday: Homemade Mac & Cheese

One of the first meals my little Seren learned to request was Mac & Cheese.  I would ask what my girls wanted to eat and she would say " 'n cheese".  She loves it.  Both my girls do.  It's one way I can guarantee a well eaten lunch with them.

Homemade Mac & Cheese 
*serves two toddlers with some to spare
1 cup of elbow macaroni (I buy this in bulk)
1 tsp to 2 tsp of Cheese Sprinkles (optional; sold at Smith's in my area)
2 or 3 Tbsp of milk
1 Tbsp of flour
1/2 C shredded cheddar (medium or sharp)
Parmesan Cheese (optional)

*these are all guesses on measurement...I don't actually measure anything which is one reason I love this recipe.

Boil water and cook your macaroni until it's tender.  Drain water.  Sprinkle with cheese sprinkles (optional; I do this for extra cheesy flavor but I think with sharp cheddar you could leave it out).  Add milk and stir.  Add cheese and flour while still over low heat.  Stir until cheese is melted.  Top with parmesan cheese (real or canned).  Let cool before serving.

Tasty Tuesday: Baked Tomato Mozzarella Salad

Baked Tomato and Mozzarella salad

6	Roma tomatoes; thinly sliced
3 tbsp	Olive oil
	Sea salt and ground pepper to taste
8 oz	Fresh mozarella ball; cubed
2 tbsp	Fresh basil; chopped
1 clove	Roasted garlic ; mashed into paste
1/8 c	Balsamic vinegar (original calls for 1/4 c; I only use a few splashes...this is the trick between good and great)
1/2 c	Sliced olives (my spin on it...not original recipe)