A Day from Scratch

Concierge cooking - Tailored nutrition

Corn and Thyme Pancakes

by Filed Under: Pizzas, Flatbreads, Savory tarts, Recipes, Snacks, Vegetarian Leave a Comment

Weeee are the Pancaaakessssss, my frieeeeennds…

I don’t really fancy myself a sweets person. I’m never one to crave french toast or pancakes for breakfast, but these pancakes are take things to another level, they are INSANE I tell you.

Insanely good!

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These pancakes add substance to any meal and are a happy surprise. Serve them with a lightly green dressed salad, topped with a chicken breast or fish filet. They would be perfect for Easter brunch this weekend!

Now I would definitely skip the whole syrup step here because syrup, corn and thyme don’t really tickle my fancy; but hey I’m not here to stop you. You go on with your bad self if that’s what you dig.

IMG_4075One thing I will tell you is these suckers won’t last long in your house so make sure to shovel at least two into your mouth before sharing.

Ingredients: makes about 12 3inch pancakes

1/2 cup unbleached all purpose flour

1/2 cup stone ground yellow cornmeal

1 teaspoon baking powder

1 teaspoon garlic powder

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

2 large eggs

1 large yolk (OMG when I cracked my egg it had 2 yolks in it. TWO!) Gotta love farm fresh eggs

1/2 cup milk

1 Tablespoon canola oil

3/4 cup cooked corn kernels

1/2 bunch scallions, trimmed and sliced, white and green parts

1 Tablespoon chopped fresh thyme leaves

Recipe:

In the bowl of a standing mixer fitted with the whisk attachment, whisk together the flour, cornmeal, baking powder, garlic powder, salt, pepper until evenly blended. You can also mix by hand.

Add the eggs, egg yolk, milk and canola oil and mix gently to form a batter.

Remove bowl from the mixer and add the corn, scallions and thyme.

Heat a large non-stick skillet over medium high heat and when hot, ladle about 3 tablespoons of batter onto the pan into a cake. Cook for about 2 minutes, flip and cook another 2 minutes. Repeat with the remaining ingredients.

Boom! Enjoy!

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Zucchini and Yellow Squash Fritters with Siracha Cream

by Filed Under: Pizzas, Flatbreads, Savory tarts, Recipes, Snacks, Vegetarian 1 Comment

What are you guys doing with your Summer’s bounty?

In my finest British accent I ask you my friends, “what are you fixing with Summah’s boun-ti?”

I don’t really have an exact bountiful basket of Summer produce, but I do have some zucchini and yellow squash; and with that we can make some yummy fritters.

Fritters?

Sorry, I mean frit-tahs.

Oh whatever.

IMG_3901My darlings if you have having a spot of tea in the afternoon these frit-tahs are a delightful accompaniment.

But if you are like me and you are at a cocktail party sipping some champagne these would be perfect hors d’oeuvres.

Let’s be real, I’m at my house drinking wine out of a plastic cup while eating these off of a paper napkin.

Whatever your fancy, you’ll love these!

IMG_3898And they are Gluten Free to boot!

Ingredients: makes about 8 frit-tahs

1 cup grapeseed oil (depending on the size of your pan, just make sure the oil covers the bottom completely)

1 large zucchini, grated

1/2 large yellow squash, grated

1 small onion, diced small

2 Tablespoons diced hatch chili pepper

1 large garlic clove, mined

4 eggs

1/2 cup coconut flour

1 Tablespoons flax meal

1/2 teaspoon baking powder

1/4 cup greek yogurt + 1 cup for sauce

2 Tablespoons siracha

1 Tablespoon chives, minced (If you don’t have chives no worries- add some scallion or skip it all together)

Salt and pepper

Recipe:

Heat 1 tablespoon of the oil in a small skillet. Sauté the onion and hatch chili for 2 minutes. Add the minced garlic for 30 seconds, then set aside.

Place grated zucchini and squash in a colander, sprinkle with a pinch of salt and let it sit over the sink for 10 minutes. Use a clean paper towel and squeeze excess water from the zucchini *this is essential or it will not fry up properly.

In a medium sized bowl whisk the eggs. Add the coconut flour, flax, baking powder and greek yogurt with a pinch of salt and pepper. Then add the onion and hatch mixture along with the zucchini and squash.

Place the remaining oil in a cast iron skillet over medium heat. Drop the dough in heaping tablespoons, and lightly press down with the spoon so the fitters are even. Cook each side for 3 minutes or until golden brown.

For the sauce: in a small bowl add the remaining greek yogurt with the siracha and chives.

Serve the fritters with a dollop of the sauce on top.

Enjoy the heck out of them.

 

 

 

 

Grilled Peaches with Goat Cheese, Honey and Basil

by Filed Under: Recipes, Snacks, Sweets Leave a Comment

Do you ever find yourself using weird descriptive words?

Like who was the first person to say “totes?”

Or where did “da bomb” originate from?

If you find out, let a sister know.

Lately I have been catching myself using the word “kryptonite.”

Like “oh, this glass of red wine is my kryptonite.” Or “I can’t help it; pizza is my kryptonite.”

But seriously y’all these peaches ARE. MY. KRYPTONITE!

IMG_3812I just can’t even begin to tell you how much I love these little buggers.

This morning as I drug myself out of the house to hit up a barre class, I was thinking about how I would grab a fresh juice afterwards and that would be something to look forward to. A reward if you will.

Cut to half-way through class as I was on the verge of sweaty death it hit me like a freight train…

I was grilling peaches when I got home!

Y’all think about food while you work out too, right?

Don’t answer that, let me pretend I’m normal.

IMG_3816I couldn’t heat the grill up fast enough.

I picked some basil from my garden, got some local honey and goat cheese out for garnish and I was well on my way.

I told y’all that these are my kryptonite, didn’t I?

 

Ingredients: For 1 peach, 2 halves

1 ripe peach, halved and pit removed

1 Tablespoon goat cheese

A few fresh basil leaves, chiffonade

Honey as desired for drizzle (you could also use organic maple syrup… ah yea)

Recipe:

Start by heating your grill or grill pan. Cut the peach in half and remove the pit. Grill the peaches for 8-10 minutes.

Once the peaches are done, crumble some goat cheese on top, drizzle with honey and top with some basil.

Bada bing, bada boom!

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Chocolate Chip Blondies

by Filed Under: Recipes, Snacks, Sweets, Uncategorized Leave a Comment

For the past five days I have been taking care of my sweet cousin Frank while his parents went on a little vacay.

Frank, as some of you know, is a very special boy.  He brings such joy to our family and continuously reminds me to stay young at heart. Frank has special needs, but that’s not what defines him. He is a special olympics athlete, he LOVES all things sports, there’s nothing better than a Disney musical in his eyes, unless it’s ice cream and diet coke.

When I babysit Frank, the list of activities is endless. We went out to dinner, we watched movies, we went to an Astros game, we did a little shopping and I think his new favorite activity- helping me out in the kitchen.

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Saturday night we had a little BBQ. We made sliders and homemade french fries, but the star for Frank was definitely the chocolate chip blondies. IMG_3775
The chocolate chip blondie is the quirky sister to the brownie.

Can’t you just imagine the little blondie being like “gah brownie, there’s enough room for both of us on the dessert plate”

and the brownie being like “nah uh”

and the blondie being like “yea huh”

Gosh they are just so cute.

IMG_3786The best part about these blondes though is that they are chef tested, but Frank approved!

Ingredients: makes about 16 small blondies

1 cup flour

1 teaspoon salt

2/3 cup chocolate chips

1 stick butter

1 egg

1 2/3 cup brown sugar

1 teaspoon vanilla extract

Recipe:

Melt the butter in a sauce pan and add to the brown sugar in a bowl. Stir until well combined then add the egg, vanilla, salt and stir again.

Add the flour and gently combine, making sure not to over mix. Fold in the chocolate chips.

Bake at 350 degrees for about 25- 30 minutes or until the blondies are golden brown.

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Artichoke with Lemon Vinaigrette

by Filed Under: Home, Recipes, Snacks, Vegetarian Leave a Comment

Holla back friends!

First I want to apologize to you guys. When I landed in Houston I spent some time redesigning my website; and as I was doing so I had to do some technical website mumbo jumbo. Without boring you with the gory details; when I moved over my host I lost y’all there for a bit. So basically I was just here talking writing to myself, but I’m used to talking writing to myself so it’s all good.

But I’m glad you’re back.

I’ve missed y’all!

Now hopefully everything is all squared away and we can get back to our regularly scheduled programming.

Let’s chat about artichokes. I lurve me some artichokes! I love spinach and artichoke dip, I love baked artichokes, I love grilled artichokes, I love fried artichokes.

Ya dig? I love artichokes.

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So for a healthy and yummy snack I decided to make myself up a little ole artichoke with some lemon vinaigrette.

Then I got crazy and topped it with some parmesan cheese.

Oh yea!

I have a feeling I’m going to make this a lot in the coming weeks. It would be a great appetizer for happy hour!

And who doesn’t love a happy hour?

Am I right?

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Just don’t forget your toppings!

Ingredients:

1 artichoke

3 lemons

1 tbsp dijon mustard

1 tbsp olive oil

1-2 tbsp freshly grated parmesan cheese

Recipe:

Start by cutting off the artichoke stem. Slice two lemons and add it to a large part of boiling water. Drop it to a simmer and add the artichoke.

Simmer lightly for about 40 minutes. Meanwhile in a bowl mix the juice of one lemon with the dijon and the olive oil.

Remove the artichoke from the water and open it up, the leaves will pull away easily. Then using a spoon remove the center.

Drizzle the lemon vinaigrette over the artichoke, top with parmesan cheese, and ENJOYYYYY

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Skillet Corn and Poblano Casserole

by Filed Under: Recipes, Snacks, Vegetarian Leave a Comment

Remember those old go-to recipes that our mom’s and grandmothers would make for easy weeknight meals? Chicken divan? Broccoli and cheese casserole? Those recipes take me straight back to my child hood.

This recipe reminds me of something I would find in a bound homemade cookbook from my grandma, something with a lot of cans tossed together, something not from scratch.

Dump a bunch of stuff together? That’s not usually my jam, but this casserole is so creamy and decadent that we should bend the rules a little bit here.

Trust me, I wouldn’t steer you wrong.

Unless we were talking about rap lyrics.

I could definitely steer you wrong in that arena.

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On another note, have you planned your Easter menu yet?

This casserole would be perfect for an Easter dinner side or part of a Sunday morning brunch. It’s creamy and comforting and just dang good.

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So do yourself a favor. Buy some stuff, dump it together, bake it and devour it!

Ingredients: serves 6-8

1 can whole kernel corn, drained

1 can creamed corn

1 (8oz) package of Jiffy cornbread mix

1 poblano pepper, seeded and diced

1 cup sour cream

1/2 cup (1 stick) butter, melted

1 teaspoon paprika

pinch of salt and white pepper

 

Recipe:

Preheat the oven to 350 degrees.

In a large bowl, stir together the two cans of corn, corn muffin mix, poblano pepper, sour cream, butter, paprika, salt and pepper.  Pour into a cast iron skillet or a greased casserole dish.  Bake at 350 degrees for 40 to 45 minutes, or until golden brown.

See? Easy peasy!

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Cheesy Spinach and Tomato Quinoa Bake

by Filed Under: Recipes, Snacks, Vegetarian 2 Comments

Kwinoa? Key-no? Qui-na?

How in the world is Quinoa pronounced you ask?

This adorable little grain is in fact pronounced “keen-wah.” Just pronouncing it makes me feel like a ninja.

A culinary ninja.

Keen-wah is one of my favorite little grains. It has come a long way in the last few years. From health stores to the mainstream, its high protein content and delicate texture have made it a popular substitute for starchier pasta and rice.

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You can make a big ole batch of this and just spoon it into your mouth all week long.

Or you can make a big ole batch and serve it to your gal pals.

Serve it for breakfast with a poached egg on top. Serve it as a light dinner with some salmon. Serve it all all by itself. Your options are endless!

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Ingredients; serves 4 as a side dish

4 cloves garlic, minced

Cherry or grape tomatoes, one small container

2 Tablespoons olive oil

4 cups fresh spinach, large stems removed

1 3/4 cups water

1/4 teaspoon red pepper

1 1/2 cup quinoa

1/4 cup freshly grated parmesan cheese

Salt and pepper

 

Recipe:

Preheat your oven to 400°F.

Chop the garlic and rinse the tomatoes.

In a medium sauce pan add the oil and heat (1 to 2 minutes). Add the garlic and cook, stirring with a wooden spoon, until light golden brown, about 1 minute. Add the tomatoes and ¼ cup of the water and cover. Cook until the tomatoes just start to break down, about 8 minutes.

Meanwhile, tear the spinach leaves from their larger stems into bite-size pieces (enough to measure 4 cups); discard the stems. Place in a salad spinner, wash, and spin dry.

Once the tomatoes are ready, add the remaining 1½ cups water, salt, red pepper, and a pinch of black pepper. Let it come to a boil. Stir in the spinach then the quinoa. Transfer to an 8 by 8-inch baking dish. Sprinkle with Parmesan and cover tightly with foil. (Or you can leave it in the pot and cover with a lid.) Transfer to the oven and bake until the quinoa is tender, about 25 minutes. Sprinkle with extra Parmesan before serving.

Oh then go ahead and gobble it up!

 

 

Salmon Cakes

by Filed Under: Recipes, Seafood, Snacks 1 Comment

When I say salmon, I always pronounce it sal-mon using a british accent like I am best friends with the queen and have invited her over to dinner. Why do I do this? It’s definitely not something I learned in culinary school.

I was unique weird long before that. However, that’s a discussion for another day.

I love salmon, it’s most definitely my favorite fish. I like grilled sal-mon filets, sal-mon burgers and my new fishy love are these sal-mon cakes.

Are you reading this in a british accent?

I’m sorry for rubbing my weirdness off on you.

Still friends?

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Similar to crab cakes, these babies can be served as little bite sized appetizers, or as an entrée.

Or as breakfast, snack and dinner. Whatever your heart desires.

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These are delightfully delicious, I hope you like ’em

Ingredients, makes 6 cakes

two 5 oz package of boneless and skinless salmon, drained

4 T of grapeseed oil

3 T of red onion, chopped fine

2 T of red pepper, chopped fine

2 T of green pepper, chopped fine

2 T scallion, diced fine

1 tablespoon of fresh parsley, chopped fine

1/8 of a teaspoon black pepper

1 egg, slightly beaten

1 tablespoon of grated Parmesan cheese

1/2 cup plain whole wheat bread crumbs

1/4 cup plain panko bread crumbs

1 t paprika

S&P

 

Recipe:

In a shallow baking dish or plate add the panko breadcrumbs, paprika, along with a pinch of salt and pepper. Set aside.

In a large mixing bowl add the remaining ingredients and mix until combined. The salmon I buy does say it is drained, however I like to drain the salmon again to remove any excess
liquid. You could also get fresh salmon from your fish monger and grind it up. I’ve done this before too, but do whatever you prefer.

Once the salmon mixture is combined evenly divide it into six parts. Then gently shape each part into a round and slightly flattened patty.

Coat each patty with the panko mixture.

Then in a large frying pan, heat the grapeseed oil. Sear the salmon cakes in the oil for about 4 minutes per side. Remove to a paper towel to remove excess oil.

Serve over a simple salad, or enjoy on their own.

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Watermelon Mojito Popsicles

by Filed Under: Recipes, Snacks, Sweets 3 Comments

Let’s make to something groovy for the weekend, and what’s more groovy than a watermelon mojito popsicle??

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Now we all know how much I love a bevy of bevy’s, but freezing a bevy into a pop?? Mind blown!!

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Let’s rewind a bit. My gal Erin just moved to Austin from living in Italy for 10 months. Remember when I went to visit her??

Well, when Erin moved back to the states she spent some time in Jersey with her Dad and step-mom. Her step-mom made them some yummy watermelon margaritas one afternoon and when she made one for me when she got to Austin I knew we were on to something.

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Changing out the tequila for rum and adding some mint syrup the watermelon mojito was born. Then freezing that bad boy- whoa baby!!

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Now since the weekend is a few hours away and it’s a bazillion degrees outside I highly recommend you get these babies in your freezer today so tomorrow you can enjoy a cold treat!

Watermelon Mojito Popsicles: makes 12 pops

10 oz (3 cups chopped) seedless watermelon

3 oz fresh lime juice

1 1/2 oz mint syrup (see below)

10 oz bacardi

16 oz perrier, I used the lime slim can

Recipe:

Place chopped watermelon in a blender and pulse until watermelon is juiced, it will be a little bit pulpy, but that’s ok.

To the watermelon juice add lime juice, mint syrup and pulse a few seconds. Fill popsicle mold, or thin glass, 3/4 of the way up with mixture. Fill remaining popsicle mold with club soda and stir to combine.

Freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds.

Mint Syrup 
(You will have more syrup than you need. Save for other cocktail uses)
·

1/2 cup water
·

1/2 cups sugar
·

1 cup mint leaves, loosely packed

Recipe:

Place sugar and water in a pot over heat until sugar dissolves. Allow mixture to cool to room temperature and place mint leaves in mixture and muddle. Allow mint leaves to steep for 20 minutes. Strain and discard leaves.

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PB&J Empanadas

by Filed Under: Recipes, Snacks, Sweets 1 Comment

Let’s have a chat about peanut butter- you know that old childhood favorite that marries the jam and bread to make the perfect sandwhich. Well, peanut butter wasn’t only a staple of my childhood. I eat is pretty consistently as an adult.

Am I an adult? Me thinks not!

Anyways, I decided to take a break from eating crunchy peanut butter right out of the jar and actually USE it.

Shall I make a peanut butter and jelly sandwich? Um, no! PB&J empanadas is where it’s at!

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Starting the dough the day before allows it to rest and makes the perfect flaky dough.

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I used Justin’s peanut butter and some of Confituras’ local blackberry jam.

Stephanie at Confituras makes incredible jams, jellies and preserves using local and seasonal ingredients and I am a HUGE fan. Stop by the farmer’s market on Saturday mornings and make sure to pick up a jar or 6.

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These made my giddy with happiness, it’s like an adult pop tart!

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They couldn’t bake fast enough. This would also make a really yummy 4th of July appetizer if your feeling groovy.

Just make sure you make these, stat!

Ingredients: makes about 15 empanadas

1/2 cup butter, softened

1/3 cup full fat cream cheese

1 cup all purpose flour, sifted

1 cup of your favorite jam

1 cup peanut butter- brand of your choice

1 Tbsp raw sugar

Recipe:

Day before baking: cream the butter and cream cheese together in a mixing bowl until smooth. Blend in the sifted flour. Turn the dough out onto some parchment paper and form into a ball, then wrap and refrigerate overnight.

Baking time: remove dough 30 minutes before use and preheat the oven to 375 degrees.

Roll out the chilled dough thin. Cut into small circles with a 3-4 inch cookie cutter. Place a small spoonful of jam and peanut butter in the center of the dough circle and moisten the edges with egg wash (1 egg whisked with about 1 tbsp of water) or just water. Fold over and press the edges together, and crimp with a fork, then with a sharp knife cut a tiny slit in the top to let the air out.

Bake 15-18 minutes and then immediately sprinkle with a pinch of raw sugar.

MMM MMM MMM SERVE EM’ UP!

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