Our family eats semi-veggie. We devour seafood, dairy and eggs, but that is all in the way of animal based foods. We also try to eat in season, organic and local as much as possible. Sometimes it is a challenge to find new and delicious recipes that fit our way of eating.
I will start off this page by posting a couple recipes that have been passed down on my mom's side of the family for a few generations now! They are simple, delish, and ultimate comfort in my mind.
Probably the best pancakes ever! Add more milk for more crepe-ish pancake and a little less for fat, fluffy ones.
1 3/4c milk
3 Tbsp sugar
1 1/2c flour
3 tsp baking powder
1/2 tsp salt
3 tsp melted margarine or butter
1/4 tsp vanilla
Beat egg until light. Add in milk and sugar. Add dry in three siftings. Stir in marg/butter and vanilla. Pan or griddle fry until golden (300-325 degrees on electric griddle).
**We like to eat ours with fresh raspberries from our garden and cottage cheese that has been blended into a whip. And maple syrup of course.
My father-in-law loves to fish and prawn, so we often have fresh cooked salmon at hand which you can use as well.
1 can of salmon
1 raw potato, grated
3/4c bread crumbs
3/4tsp salt and pepper
Flake salmon including liquid, Beat eggs and add to salmon. Mix remaining ingredients in and form into patties. Fry in small amount of oil until golden.
Triple Hitter Muffins From Today's Parent - Autumn/Winter 2006
These muffins disappear in a flash at out house...I love the hidden veggies!! I just make them big muffins, not mini as the recipe indicates.
1/4 cup vegetable oil
1/2 cup brown sugar
3/4 cup applesauce
1 cup grated carrots
1 cup grated zucchini
1 cup all purpose whole wheat flour
3/4 cup all-purpose flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
Preheat oven to 400 degrees.
In a large bowl, whisk together oil and sugar. Beat in egg, then applesauce. Stir in carrots and zucchini.
In another large bowl, whisk together flours, baking powder, cinnamon, nutmeg and salt.
Fold dry ingredients into wet, until just mixed.
Grease 2 mini-muffin trays. Spoon batter to the very top of muffin cups and bake 15 to 18 minutes or until a toothpick or cake tester comes out clean when inserted in a muffin.
Makes 24 muffins.