Something odd occurred to me this morning. Something all together tragic and unthinkable. Guilty Kitchen has no breakfast recipes.
Sacrilege!
How could this have happened? I mean sure, there this quiche, and this lovely shirred egg recipe, but those require a little work and planning and are by no means the lazy mans Sunday morning breakfast. I’ll tell you how it happened. I have a child who eats nothing but peanut butter on toast every morning. It’s a little depressing to think about, when I think back to all the amazingly awesome whole, natural foods I used to feed him before he had a mind of his own. Oatmeal from scottish oats, mixed with flax and apples, seasoned to perfection with cinnamon, no sugar and a little plain organic yogurt stirred in. Sometimes he would have a smoothie with silken tofu snuck into the mix, or cubed up fruits with cereal and a side dish of yogurt. Oh those were the days when I thought I had a little foodie on my hands.
Now, I could maybe get him to take one bite of my oatmeal and yogurt concoction, so why bother? But today I decided enough was enough. I want my child to grow up healthy, strong and with an uncanny love for all things edible. So I decided to whip up a batch of my whole wheat buttermilk pancakes, though I added a few things to my original recipe and topped it off with a little blueberry maple topping, just to double entice him.
So now I have a batch of these wondrous little cakes in my freezer, just waiting to be popped out on any given day I get tired of hearing “Toast!” as the answer to the daily question of “What would you like for breakfast?”
Not this time kid…
Continue reading “Buttermilk Pancakes” →
Skirt steak, sometimes confused with hanger steak and flank steak.
Let’s clarify, shall we? Skirt, flank and hanger all come from the same general area of the cow, the lower rib region. There are four main cuts that come from this area: Brisket, skirt, flank and hanger (there is also the short ribs cut from here too), although good luck finding a hanger steak at most retail outlets as it is not a popular cut and is often ground up for hamburger meat.
The skirt steak is cut from the diaphragm, and includes the inside and outside skirt. The inside skirt is what you will find in the grocery store. Although you could use flank steak in place of skirt in most recipes, I prefer the skirt steak for it’s thinness, texture and excellent flavour.
Continue reading “Skirt Steak Fajitas” →
I haven’t been keeping up on my cooking these days. Well, let’s not say that. I have been cooking every night, as usual, but these days, I am sticking to old standbys and cheaper meals. It could be the weather outside has me spending more time in the garden, or on the deck with the kiddies, or it could have more to do with this writhing alien in my belly.
One forgets how time consuming simple tasks become when you can’t stand up for more than 30 minutes without having your feet ache, your back be on fire and your head feel light. That’s when I tend to stop what I’m doing, head out to the deck, slump myself into lounging deck chairs and wait it out.
Continue reading “Baked Oysters and Busy Days” →
Another spring-tastic recipe for you to revel in.
We started a garden this year, again. Being in a new house, a rental at that, can seem daunting to beginners like us. There was a huge garden out back, but it had been sorely neglected for some time. Covered in random patches of stinging nettles, lemon balm, wild raspberry canes, rhubarb and surrounded by a large vine of unknown grapes (four varieties to be exact). Seemed like the perfect place to get a taste of starting from scratch.
Continue reading “Strawberry Rhubarb Pie” →
I know that Easter was, well, a while ago, but I don’t usually have an “Easter” dinner. In fact, on Easter Sunday, I took in a rather delicious dinner out with my mother and father in law, and of course my two lovely boys (that’s my husband and son). It was fun to be out for dinner at a restaurant I used to go to when I was single, one that is still standing mind you! A feat, in Victoria, that is not to be considered small. So, because of this fine fact, I found myself without any leftovers to make one of my favourite childhood dishes. Pot Pie. Lucky for me the grocery stores here and everywhere, I’m sure, buy much too many turkeys for every holiday and always have great sales on in the following days. We bought ourselves a nice, fresh 8 lb. young turkey and set to work.
Continue reading “Turkey (or Chicken) Pot Pie” →
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