blueberry whole wheat-flax buttermilk pancakes.

I know, I know...I'm a little late. Mardi Gras (a.k.a. Fat Tuesday, or Shrove Tuesday, or Pancake Tuesday...whatever you prefer) was 5 days ago, but who really has time to make pancakes in the middle of the week anyways. Joe and I decided to celebrate this, our favourite of all holidays, this weekend instead. Traditionally, this holiday came about as a way to purge your fridge of milk fats and eggs in preparation for Ash Wednesday, the beginning of the season of Lent in which many people would abstain from these rich and fatty foods. Considering the amount of cheese and butter currently in our fridge...we will not be partaking in the second part of this holiday. I would hate to see any of that cheese go to waste.

Speaking of waste (or waist), Joe and I have started to notice a slick thickening of sorts in that area lately. My excuse is that Montreal is unbearably cold in the winter, and since my winter gear can't seem to keep up, I decided to help out by adding a little extra insulation. Joe's theory has more to do with the copious amounts of cheese and bread we've been eating and our tendency to stay in and watch movies on Netflix instead of braving the -25 degree C temperatures. To each their own.

In an effort to celebrate this holiday without the added guilt, I found this great recipe for whole wheat-flax buttermilk pancakes on the Portuguese Girl Cooks blog. I tweaked it ever so slightly and added some blueberries, but feel free to adjust it by adding whatever fruit (or possibly chocolate) you prefer.


Blueberry Whole Wheat Flax Buttermilk Pancakes
Makes 6-8 Pancakes (depending of the size)

- (1/2) cup of all-purpose flour
- (1/2) cup of whole wheat flour
- (2) tablespoons of ground flax seeds
- (1) teaspoon baking powder
- (1/2) teaspoon baking soda
- (1/2) teaspoon salt
- (1) tablespoon of sugar
- (1) dash of cinnamon
- (1) cup of low fat buttermilk
- (1) teaspoon vanilla extract
- (1) large egg
- (3) tablespoons of unsweetened applesauce
- (1/2) almond milk, any type of milk would work
- blueberries, or whatever add-ins you like (apples, bananas, chocolate chips...)


In a large bowl, whisk together both flours, ground flax seeds, baking powder, baking soda, salt, sugar and cinnamon and set aside.

In a large measuring cup, measure buttermilk. Add in egg, applesauce, vanilla extract, and milk and whisk to combine. 

Add the buttermilk mixture to the dry ingredients and mix until just combined. Let the batter rest for about 5 minutes.

Heat frying pan or griddle to medium heat. Add a touch of butter to the pan and allow to melt. Add the batter to the pan by the ladleful, adjusting according to the size of pancake you prefer. Note that I prefer a slightly flatter pancake, so I generally move the batter around in the pan by tipping it in a circular pattern until I achieve the desired thickness. If you prefer very thin pancakes, add an extra 1/2 cup to full cup of milk to thin the batter. Drop on blueberries immediately after ladling in batter.

Cook pancakes until there are a few bubbles on the surface and the edges are just cooked, about 2 minutes. Flip, and cook for about an additional 2 minutes or so until cooked through. The thicker your pancakes, the longer you should keep them on the griddle to prevent an uncooked, soggy centre.

Serve with maple syrup, icing sugar, jam, honey...whatever you prefer!

Enjoy!!!

a twist on a classic.

Looking for a quick and tasty dinner? You've come to the right place! When Joe and I are too lazy to whip up anything too labour intensive for dinner...grilled cheese is always an acceptable go-to. When Kraft Singles on Wonder Bread dipped in ketchup just won't do, we always look in our fridge for inspiration. We'll try anything! Brie with sliced pears, Oka and hot pepper jelly, a little pesto added to a classic...it's all good! 

A little visit to our Canadian-Korean friends the Jeung's this past summer inspired our latest creation. Not only do these two lovebird's create the most beautiful babies I've ever seen, they also create the most amazing Korean food I've ever tasted. Beef jjigae wrapped in sesame leaves with rice and hot pepper paste and this amazing seaweed salad...and the soup! Ahhh...I'm tempted to drop the 2 G's right now and fly to Seoul, just so they can cook for me again...and of course to get some snuggle time in with Miss Ara.

After this blissful experience, we were hooked on the umami flavour of Kimchi and headed to our local Korean food market to pick up a tub. At first we were a little unsure of how we were ever going to use up this rather large container of fermented cabbage, but after doing a bit of googling, discovered it was a pretty versatile condiment. Hence...the creation of the "So-Ko Melt" (South Korean Melt for those slightly puzzled). Joe was a little apprehensive at first, understandably so after the epic fail of my Kimchi quesadillas, but now requests these cheesy melts on a regular basis. 

 
So-Ko Melt
(Makes 1 Sandwich)

- (2) slices of bread of your choice
- enough sliced cheese to top two pieces of bread (I used white cheddar, but anything would work!)
- Kimchi
- (1/2) an avocado, sliced
- a handful of baby spinach


I like to prepare the sandwich in the pan before turning up the heat...it gives you a few extra minutes to perfect your sandwich without burning the bottom.

Butter one side of both slices of bread and lay one slice down in a frying pan, buttered side down. Top with half of the sliced cheese. Evenly layer as much Kimchi as you like on top of the cheese.

 

Slice avocado and layer on top of the Kimchi. Follow with a handful of spinach. Lastly, add another layer of cheese on top of the spinach and top with second slice of bread, buttered side up. I like to add this second layer of cheese so that the bread has something to stick too and the sandwich stays together better.

Turn on your stove to medium heat. Cook for a few minutes on each side, allowing the cheese to melt while keeping an eye not to burn the bottom. Squish down your sandwich using a spatula as you go to make sure it all melts together. Cut in half and serve. Enjoy!

fresh and spicy squash soup.

My mom's family, the "Vlaar's", are a rowdy bunch. We always get together for a big family feast every holiday, and while there may only be 20 or so of us, it generally sounds like a small army. I'm sure many of you can relate. After years of thanksgiving dinners, Christmas dinners, Easter dinners, birthday dinners...we've started to develop a few solid traditions. Predictable is such a negative word...I prefer reliable. We can always rely on Uncle Doug to get a rousing game of Bananagrams started. We can always count on the boys sneaking off to the basement or some back room to watch football while the girls prefer to chat or go for a walk. We can always rely on Uncle Arnie to be the last one to show up (unless Joe and I are driving separate cars...because then he'll always win). And of course, we can always count on an amazing meal.

The meal itself, over the years, has also started to become somewhat reliable. Trust me...I'm not complaining! New recipes seem to need the official "Vlaar seal of approval" to make it to the next holiday, and while some have sadly failed (Uncle Arnie's almond mashed potatoes circa 1999), others have passed with flying colours. Among the current repertoire is of course "Seven-Layer Salad", "Aunt Tina's Cheesecake", the infamous "Broccoli Bake", and this "Spicy Squash Soup". It's the perfect combination of flavour, warmth and spice, and it makes the perfect addition to any holiday meal. If you're not a fan of anything too spicy, I'd definitely cut back on the ginger and the red pepper flakes. Enjoy!


Fresh and Spicy Squash Soup

- (2) tbsp vegetable oil
- (2) onions, chopped
- (2) cloves of garlic, chopped
- (1) stalk of celery, chopped
- (1/4) cup of minced ginger root
- (1/4) cup of chopped fresh cilantro
- (2) tsp ground coriander
- (1) tsp ground cumin
- (1/2) tsp each salt and pepper
- (1/4) tsp grated lemon rind
- (1/4) tsp turmeric
- (1/4) tsp red pepper flakes
- (8) cups of peeled butternut squash, cubed
- (1) tomato, chopped
- (4) cups of chicken or vegetable broth
- (1) can of coconut milk
- (1/4) cup of fresh cilantro leaves


In a large, heavy pan or Dutch oven, heat oil over medium heat. Add onions, garlic, celery, ginger root, fresh cilantro, ground coriander, cumin, salt and pepper, lemon rind, turmeric and red pepper flakes. Cook, stirring often, for 5 to 8 minutes, or until aromatic and onions are softened.

Stir in squash and tomato. Pour in broth and bring to a boil. Reduce heat to low. Cover and simmer for about 20 minutes or until squash is tender. 

 In blender or food processor, puree soup in batches until smooth. 

Return to pan and heat until steaming. Stir in coconut milk and heat through. Serve garnished with fresh cilantro. Note...I ran out of fresh cilantro half way through...oops!!!