Monday, February 18, 2013

Spaghetti Squash

Slice squash in half lenght wise, add salt and pepper to the flesh and bake flesh side down for 20 min then flesh side up for another 15 min. Once the squash is cook enough to handle scrape out the seeds, then use a folk to shred out the spaghetti squash. Place your shredded squash in a bowl so you can toss it with your sauce.
**Sauce**
Sautee onions, and peppers in tbls of butter, add chicken (I used precooked grilled thigh meat). Add in about 1 cup of cheese (smoke gouda and a chipotle cheese works nice), you'll need about 1/2 each chicken broth and milk to make the cheese sauce creamy. Season sauce



Friday, February 8, 2013

Saffron Buttermilk Pancakes

I made buttermilk pancake with the saffron. I infused the saffron in warm milk. The saffron adds a nutty type flavor to the pancakes.

1-1/2 c flour
1 tbls &1-1/2 tsp sugar
1-1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1-1/2 c buttermilk
1/4c milk
2 pinches of saffron
2 eggs
3 tbsp melted butter
Add the saffron to 1/4 cup of the milk and warm it for about 1 minute. Let it sit while you mix your dry ingredients. Mix your ingredients, including the saffron milk, then combine your dry with the wet. I heated my griddle to 400dc. I oiled the griddle with 2 tbls of butter and 1 tbls veg oil.
 
Hungraciously Yours,
MiMi J