Sunday, September 26, 2010
Fall is definitely here on the coast, it has been foggy and rainy the last few days. After spending more time than usual inside the house thought I would share this yellow daisy-like flower with you. It sure has brightened up our kitchen. This plant sits at the very top of our drive-way and has just started blooming. It is a perfect plant as the deer seem to stay away from it, but the butterflies and bees surround it. This morning cooked up a hearty breakfast of zucchini pancakes using whole wheat flour. Loved the texture. Used applesauce and sour cream as toppings. Butter and maple syrup would be good as well.
2 medium zucchini
2 teaspoons sweet onion - grated
2 extra-large eggs beaten
6 tablespoons whole wheat flour
1 teaspoon baking powder
1 teaspoon kosher or sea salt
1/4 teaspoon black pepper
Canola oil for cooking
Preheat oven to 200 degrees. Place baking sheet in oven. Grate zucchini onto a clean kitchen towel, roll up towel and squeeze out the liquid. Then add zucchini onion and eggs together, stir in the flour, baking powder, salt and pepper. Cover bottom of large non-stick skillet with oil. Heat skillet over medium high heat. Drop zucchini mixture into skillet by heaping teaspoons. Fry until pancakes are golden brown about 2 to 3 minutes on each side. Transfer pancakes to baking sheet to keep warm in the oven. Serve with your choice of toppings.
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
you may also like
There is nothing like the smell of cauliflower caramelizing. The amazing aroma and smokiness flavor just cannot be beat. Before servin...
Last week my mom, sister and I went to the Butterfly Wonderland exhibit in Scottsdale Arizona. We spent most of our time in the conserva...
Mini Crab Cakes Entertaining guests is easy if you keep the menu simple and stick to the plan. That being said; it’s hard for me to stic...
Baked halibut with Panko, Lemon and Parsley The weather has been kind of odd this summer. Lots of rain and then warm humid days makes f...
After some time off and a little relaxation the Cottage Cooking Club is working together again for a 6 month revival. For those of you tha...
Salmon Chowder We arrived home, in Phoenix two nights ago. First thing the next morning was our walk and then coffee. After checking my ...