Tag Archives: pancake

Good Morning, Green Onion Stir Fry!

They say that what you cook for yourself and yourself alone is a good indicator of how much you consider your own well-being. While I think there is some truth behind that – after all, if you didn’t care about yourself, you would care little for nourishment even when absolutely required – it’s largely a subjective matter. What one person considers a perfectly adequate meal for one might horrify another solo diner, and these opinions are, for the most part, a matter of taste.

I just finished reading Alone in the Kitchen With Eggplant, a compilation of essays from different writers focusing on the idea of cooking for one, dining out alone, and generally eating by one’s lonesome. Some of the essays took the stance that one should treat themselves to a meal that is on par, if not better, than what they would serve other people, because it’s important to show yourself the same level of consideration and care that you show other people.

That’s all well and good, but I tend to side more with Ann Patchett on the subject. Despite her years of food knowledge and preparation expertise, she is reluctant to put any significant effort into a meal meant only for herself. She writes of subsisting on crackers eaten over the sink, meager yet satisfying meals of odds and ends and non-cooked foods. Despite having the ability to make challenging and delicious cuisine, the last thing she wants to do after the trying experience of cooking that meal is to sit down and eat it. So when it came to feeding herself, she stuck to things that required as little effort as possible.

I don’t exactly eat saltines every night for dinner, but I understand the point. When I’m not cooking for others, I tend to lack the focus and energy to make a complete meal for myself. There are things I’d rather be doing with my time, and besides, I’m very easily satisfied. What’s the point in expelling all the energy, using up all that time, dirtying another dish, another pot, another fork and spoon?

But last Monday night, I felt in a bit of a food rut. I had eaten out a lot the prior week and hadn’t really gotten a whole lot of time in the kitchen, not even on the weekend when I generally do most of my meal-making. I still had quite a bit of produce in my fridge thanks to a Strip District visit the weekend before, and I didn’t have much to do or anywhere to be. I wasn’t even particularly tired.

So I set to making a simple stir fry.  Those of you who already have their chosen stir fry, feel free to ignore this recipe. Those who haven’t found their recipe might want to try mine. I’m not saying it’s the best, but it’s damn satisfying, especially with the addition of the green onion pancake.

Another one of my problems in cooking for myself is that I always end up making way too much, to the point that it’s more than even simple leftover lunch the next day can handle. This recipe yields a quantity big enough to share between two people.

Green Onion Pancake Stir Fry

Ingredients
– 2 to 4 green onions, chopped
– 1 small green pepper
– 1 small red pepper
– 1 small zucchini
– 1 tbsp veg oil
– 2 tbsp dark sesame oil
– 3 tbsp soy sauce
– 1/4 tsp ground ginger
– 1/4 tsp crushed red pepper
– Garlic chili hot sauce (optional – use to taste)
– 1 pre-packaged green onion pancake (found in Asian grocery stores – I got my pack of six at Lotus)
– 1 cup instant brown rice

– For rice, prepare as instructed on box.

– Heat vegetable oil in a large, deep pan. Add green onions and sesame oil. Saute until onions are tender, then add peppers and seasonings. Cook for a few minutes longer, than add zucchini and soy sauce. Toss until everything is well coated. Allow to simmer on low heat for ten minutes.

– Cook the pancake in the toaster until lightly browned.

– Assemble your plate: First a scoop of rice, then the pancake. Add extra soy if desired. Then top generously with veggies and leftover sauce from the pan.

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Good Morning, Strawberry-Banana Hotcakes

Something cute and sweet for a Valentine’s breakfast treat.

This is a speed post, mostly because I stayed up too late watching The Social Network, thus waking up late and preventing a pre-work good morning post of any substantial length. (By and by, definitely catch the movie if you have the time. It’s well worth several paragraphs of discussion, none of which I have the time to provide this morning, but trust me, it’s very, very good.)

Basically, I’ve decided that pancakes, for as delicious as they can be, are a pain in the butt to make. They are strictly a weekend breakfast for me, as they have neither the quick-cooking time to properly make them on a workday morning, and they’re also not a thing you can just gobble down, not if you don’t want syrup all over yourself. As for microwave pancakes and pancake-esque products (“A sausage wrapped in pancake… for the microwave… shudder….”), thanks, but no thanks.

Still, can’t argue with these little sweeties. Make ’em this morning for your Valentine, provided that you both get to sleep in a little.

Vegan Strawberry-Banana Hotcakes

Ingredients
– 1 1/2 cup flour
– 1 1/2 tsp baking powder
– A generous pinch of salt
– 1 cup vanilla non-dairy milk
– 3 tbsp oil
– 1 banana
– 5 to 6 whole strawberries, chopped up fine
– 3 tbsp sugar

– In medium bowl, mix together flour, baking powder, and salt. Set aside. Blend or mix together the oil, milk, banana, sugar, and strawberries until completely combined. Gradually fold the dry ingredients into the wet and stir until just mixed.

– Drop by 1/4 cups onto a heated, non-stick pan. Flip when bubbles start forming on the top.

– Serve with strawberries, syrup, strawberry syrup. If you want to a) forget the whole “breakfast” part of your breakfast and b) get totally decadent, add chocolate chips to the equation.

Good Morning, Pancakes!

I woke up this morning with a serious craving for pancakes. This always seems to happen when I’m coming out of a sickness. I remember coming out of a really bad flu a couple of years ago, and on the first day I was able to leave my apartment, the only thing I wanted was Oreos and milk. Even in colds, I tend to eat very light when sick, so I think it’s my natural urge to indulge in something a little less healthy, a little more substantial, and like any childish adult, get a treat for undergoing even the mildest of ordeals.

Anyway, the pancake. Seeing as how I refuse to 1) get up at 6:00 in the morning so that I can get a decent diner pancake breakfast before work, 2) get up early enough to make my own pancakes before work, and 3) eat pancakes from McDonald’s or any other fast food institution, I’m going to have to wait till later in the day to get my pancake fix. (If I get it today at all – I may just wait for tomorrow morning, when I have off and can leisurely make my way into the kitchen for a proper homemade pancake breakfast.)

Till then, let’s indulge in some pancake-porn and recipe ideas. If you’ve got the time, maybe cook up a batch and save one for me, okay?

Food Lover makes some heart-shaped pancakes that are as adorable as they are delicious-looking. While I could go for some hearty American pancakes right now, my preferred pancake is the English style (as noted in the article, similar to the French crepe) as it is thin, versatile, and fast-cooking. Some might quibble about this being labeled as a “romantic dessert” (after all, it is a pancake), but I can guarantee that warm feelings would be stirring inside of me if someone whipped up a batch of these for me.

– Dee Dee @ Dee Dee’s Delights tried to raise morale at her family health center with this Pancake and Sausage Casserole . Not exactly healthy, but hey, everyone should be allowed a heavy dose of sugar and fats around the holidays. Wanna go veg? I’m betting this recipe would work just fine with soy sausage. Substitute the dairy products for full on veganization. Consider my spirits lifted already, Dee!

– Want something a little different, but still recognizably a pancake? Try this recipe for Taro Pancakes at My Kitchen’s Flavors. A little lighter and fluffier than the average pancakes, these look especially delicious accompanied by blueberries and homemade whipped cream, and they’re especially good for those on the lookout for gluten-free pancakes.

– Is there a better food blog name than Food Perestroika? If you haven’t considered adding Eastern Bloc cuisine to your repertoire, perhaps the knowledgable folks at this blog can convince you otherwise. They’ve got me salivating over Russian pancakes, namely their many variations on the Blini (called Oladi if yeast-free), especially the hearty potato blini (pictured above).

– How about a delicious vegan pancake, courtesy Jenn in Australia? Having relocated from Canada, she only recently reunited with molasses, an item that Australians are apparently too busy eating vegemite to have any knowledge of.  I’m making these Molasses Banana pancakes as soon as I get some spelt flour (although you can use whatever flour you prefer). Let’s hope I don’t burn the molasses!

Good Morning, Further Adventures of Polenta!


After the delicious results of Molly Katzen’s polenta pie, I’ve been hellbent on attempting a jonnycake-like recipe for fried polenta cakes. I started off fully intending on posting the recipe, but the Kitchen Fates had other things in mind. One hour, much frustration, and a ton of improvisation later, I managed to make a pretty decent meal. But… it was a trial. Continue reading