Savory Rosemary Cheddar Pancakes

This past Saturday, we were making brunch with friends and got a craving for savory waffles! After preparing the batter, we came to the unfortunate realization that my roommate had moved out and taken her waffle iron with her. Luckily, waffles and pancakes are so closely related, we figured we could make our batter into pancakes instead. Mix up your brunch with these cheesey flapjacks. 

Ingredients

1 cup all-purpose flour

3/4 cup whole wheat flour

1 TBSP baking powder

2 TBSP brown sugar

1/2 tsp salt 

1/4 tsp cinnamon

1 TBSP finely chopped fresh rosemary

1 1/2 cup finely shredded cheddar cheese, plus more for sprinkling

3 eggs 

1 stick unsalted butter, melted and slightly cooled

1 1/2 cups milk

Start by seasoning your cast iron. Make sure it's nice and greasy so your pancakes don't stick. 

In a large bowl, sift together flour, baking powder, sugar, salt, and cinnamon. Whisk in the rosemary and cheddar cheese.


In another bowl, whisk together the eggs, melted butter, and milk.

Pour the liquid ingredients into the dry ingredients and quickly fold together just until the flour is moistened.

We served ours with a sunny-side up egg and a sprinkle of pepper and paprika. They would also taste great with cranberry sauce or maple syrup. 

Nana's Turkey Broth

Nana's Turkey Broth

Ingredients
1 turkey carcass
2 medium carrots, sliced
1 medium onion
4 springs of rosemary
5 leaves of sage
1/2 cup parsley
celery greens (cut from 1 rib of celery)
1 chicken bouillon cube
water

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A few days before Thanksgiving, I was listening to Lynn Rosetta Casper describe how to make easy turkey broth after the big day on MPR's "The Splendid Table." As a 10 year veteran vegetarian, I usually turn the dial or flip the page when I come across recipes involving meat. But, the bike ride I took this summer made me think more critically about my decisions (not) to eat feathered friends. And, Lynn makes everything sound SO simple and delicious that I lingered long enough to hear her turkey broth recipe. Afterwards, I called my mom, who hosted Thanksgiving this year, to ask about her plans for the bird.

I was excited when she told me she ordered the turkey from Ferndale Market! The farm, located in Cannon Valley, MN, raises free range turkeys fed a non-GMO, antibiotic-free diet. I chose to eat turkey for the first time in 10 years, because I think it's important to support our local economy by purchasing from famers who provide healthy, environmentally sustainable food.

Thanksgiving Turkey 2013, Affectionately named "Mr. Tots"

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Getting down from my soap box...I was also excited to use as much of our turkey as possible, so today I'm using the carcass for a turkey broth. The great thing about turkey broth is that you probably have enough ingredients on hand from your feast that you shouldn't have to head out (on Black Friday and risk getting punched in the face) for more groceries. I told my Nana about The Splendid Table broth recipe I had heard, and I'm sharing her adaptations to it (mainly--fresh herbs!).

Immediately after the Thanksgiving meal, cover the turkey carcass and store in a cold place like the freezer or in our below-freezing-at-night case in Minnesota, the garage. When you're ready to make the broth, either find a pot the carcass can fit in, or tear the carcass so you can fill a large soup pot with the pieces.

Chop the onion into quarters and slice the carrots, celery greens, and herbs.  The great thing about broth is that the ingredients will be strained out at the end, so don't worry about how things look. Just cut them small enough to disperse a tasty flavor throughout the broth.

Add the turkey, onions, carrots, celery, herbs, and bouillon cube to the pot. Cover the ingredients with water.

Simmer the broth for 4-6 hours. Remove from heat and cool for 5 minutes. Strain out the solids from the broth.

Straining out the broth just before the end. 

I saved most of the broth for my family and used some to make a bean soup. I added a cup each of brown rice, white beans, celery, carrots and cooked for 30 more minutes. This is a great passive recipe to take on if you're home and don't want to do too much work after a big day of cooking. Enjoy!

Birkie Training: Pre-Thanksgiving

Count down to the Birkie: 92 Days!

Martin and I have decided to sign up for the American Birkebeiner this year. If you are in the dark about this event like I was until meeting Martin, it's an annual cross country ski race that takes place in Northern Wisconsin.  This race has a rich history bound in Scandinavian tradition: 

In 1206, skiers in birch leggings traveled through Noway's treacherous mountains and rugged forests, smuggling the son of King Sverresson and Inga of Vartieg to safety during the Civil War.  Inga of Vartieg never became queen as the prince's father was killed before he could return for her in Vartieg. Norwegian history credits the skiers bravery with preserving the life of the boy who later became King Haakon Haakonsson IV and forever changed Northern Europes' history by his reign. The Birkebeiner got its name from the skiers in birch leggings who made this epic journey. 

As someone of Norwegian decent, the idea of this race is an exciting one for me. While I am absolutely sure I was not related to the birkebeiners based on the skiing abilities I demonstrated last year, it's fun to think that I'm doing something that is part of my cultural history. And, skiing in the winter in Minnesota is just plain beautiful.

Last year I just watched, but this year we're both doing it! Martin will do the full Birkie (54K) with his dad and friend, Nick. I signed up for the Korteloppet (23K) to take it easy on myself this first time around. Martin and I have starkly different training strategies when it comes to athletic events. While he is sure he'll be "fine" and isn't actively training at this point, I'm wondering if I should invest in a pair of rollerskies. I'm working on strength training (hope to share my work-out if it goes well) and cardio a few days a week right now. If there is no snow by mid-Dec., rollerskiing will have to do!

Carrot Orange Oatmeal & Walnut Muffins

Martin and I got together the other evening and I drank many, many cups of tea. Buzzed on a caffeine high, I returned home for a cooking extravaganza! I thought these muffins would be a perfect morning treat. Packed with carrots, walnuts, raisins, and oats, they are a balanced breakfast high in protein, complex carbs, and iron.

Carrot Orange Oatmeal & Walnut Muffins

1 3/4 c. whole wheat flour
1/4 c. oat bran
1/4 c. rolled oats
2 tsp. baking powder
1 tsp. baking soda
1/4 c. brown sugar
zest of one orange
2 tsp. ground cinnamon
1/2 tsp. cloves
3/4 stick unsalted butter, melted
10 ounces carrots, freshly grated (from 2 carrots)
1/2 c. freshly squeezed orange juice
1/2 c. apple sauce
2 eggs
1 tsp. vanilla
3 tsp. syrup
1/2 c. walnuts
1/2 c. raisins
1/4 c. coconut (optional)

Combine all of the dry ingredients (including the orange zest) in a large bowl, and whisk to combine. I used a whisk, but really could have used a mixer. I was feeling a little lazy and ready for a good arm workout.

Melt the butter in a medium sized bowl. Whisk in the eggs so they get nice and frothy. Add the apple sauce, juice, maple syrup, and vanilla.

Mix the carrot, raisins, and walnuts into the dry ingredients. Then pour in the wet ingredients and fold together until combined.

I was a little nervous because my mixture ended up fairly thick, but as I scooped in into the tin, it seemed alright. If you are worried about your muffins being too dense, use 3/4 a cup of milk instead of the apple sauce.

Scoop your mixture into a muffin tin and top the muffins with coconut and cinnamon if you'd like!

Bake at 400 F for about 18 minutes. Eat a few and save some for the next morning and on-the-go snacks!

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Wheel Wobblin' Waffles

Siri and I are about to head out for a wintery mass ride on our bikes with some friends. We had a couple of brews left over from last night that we decided we wanted to incorporate into our breakfast waffles this morning. We'll probably need the extra carbs right? Siri's roommates gave them positive reviews, so we thought we'd share! Here's how it went down.

Prep Time: 35 mins 
Serves 4

Ingredients:

1 bottle of spare beer
1 cup whole wheat flour
1 tsp salt
3 tsp baking powder
2 1/2 Tbsp brown sugar
1/3 cup vegetable oil
2 tsp vanilla
2 eggs
1 Tbsp cinnamon

First things first, plug in your waffle iron so that it has some time to start heating up. While that's going on, grab a large mixing bowl. Put your flour, salt, baking powder and sugar in it. 

In a second, medium sized bowl, beat the eggs first and then stir in the vegetable oil, vanilla and beer. Once mixed, combine the two mixtures into one super mixture. 

Make sure that the waffle iron is hot and then pour the batter into it. Some of you may have fancy waffle makers that tell you when there done. For everyone else, pull them when they're golden brown and slightly crunchy (roughly 4-5 minutes).   


Serve them up immediately and enjoy. Top with peanut butter if you feel so inclined, I would certainly recommend it. Biking is far and away the best way to burn off these carb-packed behemoths. 

Brassicas N' Beans

Hey everyone, 
Martin here, going rogue for a second. I just wanted to bring you all a quick tasty recipe that's filling and pretty healthy. It's a hot salad I'm affectionately calling Brassicas N' Beans

Prep time: 15 mins
Serves 1

Ingredients:
1 cup Purple Cabbage
1 cup chopped Broccoli
4 leaves of Collard Greens
dash of Salt
Dash of Pepper
2 Tbsp Balsamic Vinegar 
3 Tbsp Olive Oil
1/2 cup cooked Beans.
2 Tbsp Garam Masala Spice

Okay, so you're going to want to start out by covering the bottom of your cast iron in water. Not deep, I'd say no more than 1/4'' of water. I actually used a smaller, 7'' cast iron for this one. Add the shredded cabbage and turn the heat on high. This will start to steam the fibrous leaves and soften them up a bit. 

After about 4-5 minutes add in the broccoli to begin steaming it as well. Note that if you begin to run out of water do add more otherwise you're definitely going to burn it. 

After another 3 minutes or so add the shredded collards, balsamic, olive oil and the salt n' pepper. Place a lid over the skillet and let the leaves steam for about 2 minutes. At this point there shouldn't be much liquid in the pan but still enough so that you're not going to burn it. It would probably be a good idea to turn down the heat at this point too.

Once your collards are steamed to your liking add the beans and the garam masala. I added this spice because I am pitifully low on other spices but was pleasantly surprised by the outcome. Feel free to add whichever spices you prefer though.

Make sure the beans have a second to warm up and voila, you're ready to go. A light, tasty snack/meal that packs a healthful kick. I might also recommend adding a scrambled egg or two if you're feeling fancy.