Tag Archive: Munchies Mind


Quinoa Pancakes

These Quinoa Pancakes are part of my attempt to get myself back on track. I’ve gotten into a bad habit lately — picking up breakfast sandwiches on the way into work.

Quinoa PancakesI’ve been too tired (aka lazy) to plan my meals ahead of time so I gravitate towards what’s easy – fast food. I love breakfast sandwiches – don’t get me wrong! It’s not the eggs that are the problem, it’s the bacon or sausage, coupled with the croissant / muffin / biscuit that holds all that goodness together. Too much fat, too many carbs, not so many health benefits.

I’ve made oatmeal pancakes before and I really like them, so quinoa pancakes seemed like a no-brainer. Don’t expect light and airy pancakes. The quinoa gives these some body.

Most pancakes, including these, can be made in advance, packaged in portions, and put in the frig or even frozen. In the morning when I’m tired I can just grab my food and stumble out the door. I can heat them up at work, top them with some fruit (fresh or frozen), and it’s a nutritious, low-fat start to my day!

I made a few tweaks to the original recipe. I didn’t have wheat bran so I crushed up some bran flakes and used those. I used 2 whole eggs instead of 1 egg + 1 T oil because I didn’t want to waste the yolk. I also added more spice because I love spices! The batter is thick, similar to muffin batter, so I used an ice cream scoop to drop it onto the skillet. I patted the batter down on the skillet to make them about 1/4 inch thick.

These are delish and I’ll be making them again. I hope you enjoy them too!

Quinoa Pancakes

Adapted from Rachel Cooks

Stuff you need:

1 cup cooked quinoa
1/2 cup whole wheat flour
2 Tablespoons ground flax-seed (flax meal)
1/4 cup wheat bran or crushed wheat bran cereal
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
2 teaspoons baking powder
1/2 teaspoon coarse salt
2 large eggs
1/4 cup almond milk or skim milk
2  tablespoons pure maple syrup

Now what?

In medium bowl, whisk together quinoa, flour, ground flax-seed, wheat bran, cinnamon, nutmeg, ginger, baking powder, and salt.
In a small bowl, whisk together eggs, milk and syrup until smooth.
Add egg mixture to flour mixture and whisk to combine. Do not overmix!
Lightly coat a large nonstick skillet or griddle with butter or non-stick spray and heat over medium-high.
Drop batter by ice cream scoop onto skillet. Cook until bubbles appear on top, 2-3 minutes. Flip cakes and cook until golden brown on underside, 2 minutes.
Serve with maple syrup or top with fruit.

Advertisements

My sis sent this recipe recently. Sounds like a great snack for New Year’s Eve parties and football!!

Kitchen Kween's Ranch PretzelsI wanted to pass this recipe on — something for the guys. I tried this recipe for Jerry’s fishing trip last fall, and it was requested for Thanksgiving by the guys.

One my nephews calls these “crack” pretzels. We broke them open before dinner on Thanksgiving and everyone ate so many, they were almost not hungry for turkey! (And I say “almost” because all 4 of the “boys” are 6’2″ and larger — you can imagine how much they can put away!)

They have become a new family favorite. I always double the recipe when taking them somewhere. It’s really NOT too many!!

If you make these once, you’ll see why I recommend doubling this recipe. Great snack!!

~ Kitchen Kween (Munchie’s Sis)

Ranch Pretzels

Stuff you need:

1 package (16 oz) pretzel nubs (thick bite-sized pretzels) [See picture.]

1 envelope ranch salad dressing mix

2/3 cup vegetable oil

1-1/2 teaspoons dill weed

1-1/2 teaspoons garlic powder (can reduce by 1/2 teaspoon if too strong)

Now what?

Mix salad dressing mix, vegetable oil, dill and garlic powder in a large bowl. Stir in pretzels to coat well.

Pour onto an ungreased cookie sheet.

Bake at 200 degrees for 1 hour, stirring every 15 minutes.

Honey Peach Pecan Pork Roast

I was so excited to make this pork roast for my family, and it did not disappoint!

Pork is mild and lends itself well to a wide range of accompanying flavors from subtle to bold, sweet to spicy. Fruits, especially peaches, are a great complement to pork, and the Peach Jalapeno Sauce adds just enough heat to keep the sweetness from being overwhelming.

This is a wonderfully tender pork roast that is fancy enough for a special meal, yet easy enough for a “regular” dinner.  After pulling it out of the oven, my son-in-law asked for a knife to slice it — only to find that the meat was so tender it shredded with very little effort!

It doesn’t require many ingredients, and I thought it was easy to make. Pop it in the crock pot for 3-4 hours, put it in a roasting pan, spread on the preserve mixture and bake. While the roast is in the oven, heat up the Peach Jalapeno Sauce to serve on the side. Click for recipe.

We had some leftovers but not much, and The Pretty One quickly claimed those to take back to school. If I want leftovers next time, I’ll either use a larger roast or invite fewer people! I’ll also make a zippier sauce by adding more jalapenos. Or, since I love fresh ginger so much, I might sub freshly grated ginger for the jalapenos. Yep, Ginger Peach Sauce sounds like a winner!

 

Honey Peach Pecan Pork Roast

Adapted from CopyKat Recipes

Stuff you need:
1 medium to large pork roast or tenderloin [I used a 4 pound pork roast.]
4 C water (or enough to just cover meat) plus 1 chicken bouillon cube per cup of water OR 4 cups chicken broth
1/2 large onion (or 1 whole small onion)
2 cloves garlic
1/2 tsp thyme
2 C peach preserves, divided
2 tbsp. honey
1 tsp. Real Lemon juice
1/2 C chopped pecans
1 Tablespoon chopped jalapenos or freshly grated ginger (optional)

Now what?
Place pork roast in crock pot and add enough water + bouillon or chicken stock to just cover meat.

Peel and chop garlic and onion and add to broth. Add thyme.

Set crock pot to high and allow to cook for no less than 3 hours (longer if meat is still frozen).

Remove meat to appropriately-sized baking dish. Add approximately 1/4 inch of broth. Keep the rest to serve on the side and use a little to keep the leftovers moist in the frig. Mix the honey, 1 cup peach preserves and lemon juice and cover top of meat using a basting brush. Sprinkle chopped pecans on top.

Bake at 350 for 30 minutes, or until glaze begins to crystallize, being careful not to overcook. Since the roast is fully cooked in the crock pot, only bake until the glaze begins to form a crust.

Remove from oven, let rest for 10-15 minutes, then slice. [My roast was so tender it shredded instead of sliced!]

Serve with Peach Jalapeno sauce or make gravy with the leftover broth.

Peach Jalapeno Sauce
Simmer 1 cup peach preserves with 1 Tablespoon chopped jalapenos. Stir often for 3-5 minutes. Taste and add more jalapenos for more heat. [I used jarred jalapenos but think fresh would have more of a kick.]