The Best Pancakes Ever!

Sorry, no pictures (I'll add some next time I make them) but I had to share this recipe. I combined what I love about pancake recipes -- I've tried quite a few -- and came up with a winner. 


Very simple to make. Enjoy!

The Best Pancakes Ever

1/2 cup whole wheat pastry flour
1/2 cup all purpose flour
2 tsp. baking powder
2 tsp. granulated sugar
1/4 tsp. salt
3/4 cup milk
2 eggs
1 tsp. vanilla
2 heaping Tbl. low fat sour cream

Mix flours, baking powder, sugar, and salt in a large mixing bowl. Make a well in the center. Pour milk, eggs, vanilla, and sour cream into the well. Mix gently until just combined.

Coat a nonstick griddle with butter (preheated to medium-high, 375 degrees on an electric skillet). I just lightly rub a stick of butter over the surface of the pan.

Spoon a skant 1/4 cup of batter on to prepared pan. When the bubbles pop, flip the pancakes over. Cook just a minute or two more. Makes about 8-12 pancakes.

Serve with a drizzle of real maple syrup.

Cooking Dried Beans

Why have I never done this before? It might be food science, but it certainly isn't rocket science.

I did some research online and ended up using a combination of cooking methods. It worked for me and I was very happy with the outcome. One pound of dried beans makes approximately the equivalent of three cans of beans. 

My motivation: reducing the sodium in our diets, cutting down on the use of prepared foods in my cooking, and saving money.

I didn't get photos of the process, but it was simple. 

After rinsing and sorting a pound of dried beans, place them in a large oven-safe pot with 6-8 cups water. Don't measure, just run water in until it is a good inch or more over the beans. Soak overnight.

The next day, drain and rinse the beans. Cover with fresh water, again a good inch or more over the top of the beans. No salt, no seasonings. 

Cover the pot and place it in a 325 degree oven. Bake for about 90 minutes. Start checking at about 1.25 hours. To check, take a bean out with a spoon, let it cool, and taste it to see if it is tender. 

When the beans are done to your liking, drain again and package into freezer containers. I simply used a slotted spoon to transfer them from the pot into plastic containers.

No more canned beans for us!

Crockpot/Slow Cooker Beef Stew

I've made this more than once on a Sunday afternoon. The measurements are pretty loose but it always turns out absolutely delicious. Plus, the aroma of beef stew makes the house seem all the more cozy on a winter weekend afternoon.

Layer scrubbed and cubed potatoes and carrots in the bottom of your slow cooker. I like using the Yukon gold small potatoes. Add a sliced onion, if you wish.

On top of the vegetables, place about 1.5 pounds of round steak, cut into large chunks. 

Sprinkle a package of dry onion soup mix over the top.

Pour one 28 oz. can of crushed tomatoes over the top. Then add one tomato can full of water.

Sprinkle one tablespoon of paprika over the top.

Cover and cook for 5-6 hours on high, or 8-10 hours on low. 

Stir only once, about halfway through the cooking time.

I served it with some fresh bread. (Freshly made from frozen bread dough, anyway.) Yum! 

Hope you enjoy!