Monday, December 30, 2013
Tuesday, September 24, 2013
1 - 1/2 cups flour
2 - 1/4 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 cups fat free milk or light
3 teaspoon brown sugar or substitute something like splenda
1 tablespoon olive oil
1/2 cup egg substitute or 2 eggs
1 - 15 ounce can pumpkin
nonstick cooking spray
Place all the dry ingredients in a bowl. In another bowl combine all the wet ingredients. Fold the mixtures into each other. Spray a non stick skillet with cooking spray. Pour around 1/4 cup better to make a pancake. Cook pancakes until bubbles begin to break around the edges. Turn pancake over. Cook until brown on the bottom. Serve with your favorite fruits like apples and maple syrup.
Saturday, August 24, 2013
Here are some great tips to use this amazing herb:
These fresh sprigs come off easy by removing from the bottom to the top with your thumb and index finger. Chop, or leave whole. Place in zip lock bags to use whenever you need all year round.
Toss this amazing herb whole on the grill to enhance meat and grilling flavors. You can also use the tough stems as skewers to thread the meat on.
Add to salad dressings.
Used on top of pizza dough called focaccia. Herbs and spices with olive oil and butter.
Harvest by freezing the cleaned single and removed from vine sprigs into olive oil and freeze in ice cube trays. Once frozen place in zip lock bags and toss into your favorite sauce and stew recipes.
Roasted Potatoes with Fresh Rosemary
Red skinned potatoes
salt, pepper and cayenne to taste
2 tablespoons minced garlic
2 tablespoons fresh minced rosemary
Italian flavored bread crumbs
Heat oven until heated to 450 degrees. Dump cut in half potatoes into a large bowl and toss with 1/4 cup olive oil, seasoning and herbs. Line a cookie sheet with parchment paper. Place coated potatoes on the cookie sheet. Sprinkle evenly with bread crumbs and grating cheese. Bake around 1 hour or until they are nicely browned turning occasionally.
+claudia lamascolo Author