Last week however we went on vacation.  5 families with 9 kids between us in 2 condos at the beach.  It was awesome!  It was also definitely a break from the routine with lots of junk food and lots of eating out.

One morning though my dear friend April got up and made an actual healthy breakfast for the whole crew – multigrain pancakes using Bob’s Red Mill pancake mix.  The pancakes were delicious and the mix gave me great inspiration to short cut a little on my normal weekend breakfast routines back home.

This weekend I went for a more semi-homemade version of pancakes.  I used the Bob’s Red Mill mix but then changed things up by swapping out most of the oil for yogurt and adding in a few extras like frozen blueberries, pecans and a dash of vanilla.  The results were scrumptious and definitely a few steps easier than pancakes from scratch.

Little dude preferred his pancakes with a smear of almond butter and jelly.  I chose to top mine with fresh strawberries and a little real maple syrup.  We both gave breakfast two thumbs up!!

Shortcut Multigrain Blueberry Pecan Pancakes

Prep time: 5 minutes  -  Cook time: 15 minutes  -  Makes: about 16 pancakes

• 2 cups Bob’s Red Mill 10 Grain Pancake and Waffle Mix
• 6 oz low fat french vanilla (or plain) yogurt
• 3 eggs
• 1 tsp vanilla
• 1 cup milk
• 2/3 chopped pecans
• 1 cup frozen blueberries
• Nonstick cooking spray

Place Bob’s Red Mill mix, eggs, vanilla and milk into a large mixing bowl.  Mix until well combined.  (Add additional milk if desired for thinner batter.)  Add pecans and mix.

Heat griddle or skillet to a mediam high. Spray with non-stick cooking spray.  (I use olive oil spray.)

Pour a scant 1/4 cup batter onto hot griddle for each pancake.  Drop in a few frozen blueberries.  Cook until bubbly then flip.  Finish cooking until fully cooked. Serve warm with toppings of choice.

Bloggers Note: Just in case you are wondering, I did not receive compensation or free product from the Bob’s Red Mill brand.  I just happened to try the product, liked it and decided to share my find with you.

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Crepes are a delightful treat to make when you want an extra special breakfast or brunch dish.  They are a really versatile.  You can fill them almost anything. Today I made a basic crepe recipe from my Ultimate Southern Living Cookbook and dressed them up with Nutella (a chocolate hazelnut spread usually sold in the peanut butter section of the grocery store), strawberries and sprinkle of powder sugar.  Talk about delicious!!

This is a great recipe to surprise your sweetheart with on Valentine’s Day morning.  You can make the crepes on Sunday and store them in the refrigerator until Tuesday morning.  Give the crepes a quick reheat in the microwave then add the nutella, strawberries and a sprinkle of powdered sugar right before serving.  Voila!  Fancy special breakfast achieved!

Nutella Stuffed Crepes with Strawberries

• Basic Crepes (recipe below)
• Nutella
• strawberries
• powdered sugar (optional garnish)

Basic Crepes

Prep: 5 minutes  -  Chill: 1 hour  -  Cook time: 1.5 – 2 minutes per crepe  -  Makes: 16 (6-inch) crepes

• 1 cup all purpose white flour
• 1/2 teaspoon salt
• 1 1/4 cup milk
• 2 large eggs, well beaten
• 1 tablespoons butter, melted
• non-stick cooking spray

In a mixing bowl whisk together flour, salt, milk and beaten eggs until smooth. Stir in butter.  Cover and chill for at least 1 hour.

Heat a 6-inch non-stick skillet on medium high heat.  Spray pan with non-stick cooking spray.

Add 2 tablespoons of batter to the pan and turn quickly in all directions so that the batter evenly coats the bottom of the pan.

Cook for 1 minute  flip crepe and cook for another 30 seconds -1  minute.  Place cooked crepe on a plate .  Repeat the process with the remaining batter.

Enjoy crepes immediately while warm or store in the refrigerator for up to 2 days or in the freezer for up to 3 months. To store crepes, stack crepes between sheets of wax paper and place into an airtight container of a ziplock bag in the refrigerator or freezer.

 

Other Recipes You Might Enjoy!

Banana Bread with Nutella Swirl

 

Multigrain Blueberry Pancakes

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This recipe isn’t hard but assembling all the ravioli takes some time.  So you might want to save this dish for a leisurely weekend when you have some time.

The first time I had Sweet Potato Ravioli it was served as a main course.  I like to serve it as unique side dish.  You, of course, can serve it up in any manner you like.

Happy Valentine’s Day weekend everyone!

Roasted Sweet Potato Ravioli with Brown Butter Sauce

Prep time: 30 minutes  -  Cooking time:1 hour  - Makes: 4 servings

• 3 lbs sweet potatoes, peeled and diced
• 1/4 cup olive oil
• 3/4 cup ricotta
• 2 teaspoon fresh thyme
• 2 cloves garlic, pressed through a garlic press
• 2 tablespoons shredded parmesan
• 1 egg, whisked
• 1/4 teaspoon nutmeg
• 2 packages refrigerator wonton wrappers
• 1 egg, whisked
• 1/2 cup butter
• 1/2 cup walnuts, roughly chopped
• 1 teaspoon fresh thyme
• 2 green onions, diced

Preheat oven to 425° F.

Place diced sweet potato in a bowl.  Toss with olive oil.  Pour potatoes onto a baking sheet.  Bake for 25-30 minutes or until tender.

Transfer roasted potatoes to a bowl.  Add ricotta, thyme, garlic, Parmesan, egg, and nutmeg.  Mash with a potato masher until smooth.

To assemble raviolis, place 2 teaspoons of the sweet potato mixture on a wonton wrapper.  Moisten the 4 edges of the wonton with a whisked egg then place another wonton on top.  Press the extra air out while pressing the sides of the two wontons together.  Repeat until all 60 ravioli are assembled.

In a large skillet melt butter.  sizzle until butter starts to turn brown.  Add walnuts and sizzle them for 30 seconds.  Add green onions and 1 teaspoon fresh thyme, remove from heat and set aside.

Bring a large pot of water to boil.  Cook the ravioli in batches for 2-4 minutes or until tender.  Drain very well.  add to skillet with brown butter and walnuts.  Toss until well mixed.  Serve and enjoy.

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I decide to healthy the recipe up a bit with a few little changes.  I swap out pork sausage for turkey sausage and used a white and wheat flour blend instead of Bisquick among a few other tweaks.  The result was a tasty cheesy sausage biscuit.

My family really enjoyed this change of pace a breakfast.  I hope yours will too.

Savory Sausage and Cheese Breakfast Muffins

Prep time: 5 minutes  -  Cook time: 35 minutes  -  Makes: 16 muffins

• 1 lb  turkey breakfast sausage
• 1 tsp. chili powder
• 1 cup all purpose white flour
• 1 cup white whole wheat flour
• 1 1/2 tablespoon baking powder
• ½ tsp. salt
• ½ tsp. pepper
• 1/4 tsp. garlic powder
• 1 1/2 cups shredded cheddar cheese
• 1 tbsp. fresh thyme leaves
• 3 eggs, whisked
• 1 1/2 cups milk

Preheat oven to 375º F. Line one medium-sized-cup muffin tin with paper liners and set aside.

Saute sausage crumbling the sausage with a metal spoon as it cooks. Drain excess grease  and place in a large bowl.

Add white all purpose flour, whole wheat flour, baking powder, salt, pepper, garlic powder shredded cheese and thyme leaves.  Toss together with a fork.

Add eggs and milk to the other ingredients in the bowl.  Mix well.

Scoop 1/4  cup of the muffin mixture into each preprepared muffin tin.  Bake for 25 minutes. Allow to cool completely.  Serve and enjoy!

Other Recipes You Might Enjoy!

Multigrain Blueberry pancakes

Banana Oatmeal Muffin

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Since we are talking heart disease today do you know the top risk factors?

• High blood pressure
• High blood cholesterol
• Diabetes
• Smoking
• Being overweight
• Being physically inactive
• Having a family history of early heart disease
• Age (55 or older for women)

As you can see diet can play a big role in risk factors for heart disease.  The good news what we eat is almost totally within out control!

So my recipe for today is dedicated to taking care of our hearts.  I took a family favorite, the all-American beef burger, and gave it a complete overall.  The new version uses black beans, garbanzo beans and pepper jack cheese to create a savory delicious meatless-burger.  This meatless-burger recipe is largely based on the Pub Grub Veggie Burger recipe found in Veggie Burgers Every Which Way by Lukas Volger with a few of my own tweaks.

These burgers are really versatile and they are just as great reheated the next day.  My most common method of serving them is bunless with a side salad (they make an excellent brown bag lunch this way!).  But you can always choose to dress them up more like a traditional burger with a bun and your favorite burger toppings like lettuce, cheese and tomatoes.

I am making Pub Grub Burgers for my Superbowl party this weekend.  Instead of regular size burgers I am making sliders (mini burgers) and topping them with an avocado slice and a drizzle of low fat chipotle cream.  After all I want my friends to all be heart healthy too!

Note: The Undercover Cook is a cook and nutrition enthusiast NOT a health care professional.  If you have specific dietary needs, diet restrictions or health concerns please consult your health care provider or a registered dietician for information on what foods are best for you.  Food suggestions from The Undercover Cook should not replace diet advice from licensed health professionals.

Pub Grub Burgers

Prep Time: 10 minutes  -  Cook time: 15 minutes  - Makes: 8 burgers

• 1 onion, diced
• 1 can low sodium black beans, drained, rinsed and divided in half
• 1 can low sodium garbanzo beans, drained and rinsed
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 3 eggs, whisked
• 1 1/2 cup Italian panko crumbs
• 1 cup (about 3.5 oz) grated pepper jack cheese
• 2 tablespoons fresh thyme leaves
• 1/4 cup canola or extra virgin olive oil
• non-stick cooking spray

Place a large skillet on high heat.  Spray generously with non-stick cooking spray.  When skillet is hot add diced onions.  Reduce heat to medium high and saute onions for 4-5 minutes or until onions are soft.

Pour cook onions into a food processor.  (Set skillet aside to use later to cook burgers.)  Add 1/2 can of black beans, garbanzo, chili powder, salt, garlic powder and 3 whisked eggs.  pulse until just combined.

Pour mixture into large bowl.  Add remaining 1/2 can of black beans, panko crumbs, shredded cheese and fresh thyme leaves.  Stir to combine.  Divide mixture into 8 portions and form into patties.

Return large skillet to medium high heat.  Add 2 tablespoons oil.  Saute 4 burgers at a time to avoid  over crowding in the pan.  Saute burgers for 10 minutes, gently turning burgers half way through.  Burgers should be nicely browned on both sides.  Set burgers on a paper towel lined plate to drain off any excess oil.  Add remaining 2 tablespoons oil to the pan and then saute the remaining 4 burgers.  Serve and enjoy!

Other Recipes You Might Enjoy!

Sweet Potato Fries

 

Black Bean Dip

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Normally I think of slaw only in the summer and when visiting fried seafood shacks in the south.  However if cabbage is in season in January here, then who am I to put off making slaw until after the the spring thaw?

I love this recipe because it is colorful and bright.  The mango adds a wonderful sweetness while the  Sirachi (spicy chili sauce) adds just a touch of warmth.  You can always add a little more chili sauce if you want to turn up the heat, but I kept it pretty family-friendly in the version below.

I used non-fat greek yogurt in place of some of the mayo to make this version a bit lighter than traditional southern slaw.  If you wanted to lighten the recipe up even more you could substitute light or lower fat mayonnaise for the full fat stuff if you prefer.

Spicy Mango and Cabbage Slaw

Prep: 10 minutes  -  Refrigeration time: 1-2 hours  -  Makes: 8 servings

• 1/2 head  medium-sized cabbage
• 1/4 head purple cabbage
• 2 ripe mangos, peeled and cut into thin strips
• 4 green onions, thinly sliced
• 1/4 cup cilantro, roughly chopped
• 1/2 cup + 1 tablespoon mayonnaise
• 1/4 cup + 1 tablespoon non-fat plain greek yogurt
• 3 tablespoons apple cider vinegar
• 1 tablespoon Sirachi (spicy chili sauce)
• salt and pepper

Slice green and purple cabbage very thinly and place in a large bowl.  Add mango strips, rough chopped cilantro and thinly sliced green onions (green and light green parts).

In a small bowl whisk together mayonnaise, non-fat yogurt, apple cider vinegar and sirachi.  Pour the dressing over the cabbage mixture.  Toss until well coated.  Season with salt and pepper if desired.

Place slaw in the refrigerator for 1-2 hours to allow flavors to meld.  Serve slaw cold and enjoy.

 

Other Recipes You Might Enjoy!

Black Bean, Corn and Avocado Salad with Cilantro Lime Dressing

 

Cornmeal Zucchini Fritters

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The key to roasting vegetables it cutting the pieces into a uniform size and making sure you don’t over crowd the baking sheet.  Over crowding the baking sheet will result in more of a steamed vegetable experience than a true roast.

Last night’s roasted vegetable of choice was broccoli and garlic.  This dish comes together in about 30 minutes.  I hope you give it a try.  I am sure you will become a roasted vegetable believer too!

Roasted Broccoli with Garlic

Prep time: 5 minutes  -  Cook time: 25 minutes  -  Makes: 2-3 servings

• 1 bunch of broccoli
• 1 head of garlic, cloves separated and pealed
• 3 tablespoons olive oil
• salt and pepper

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I got the idea for this recipe from a recipe for Mushroom, Ricotta and Olive Pizza in cookbook called Everyday Vegetarian Cooking, however I modified the recipe substantially from the original version.  I added whole grain to the crust, add more flavor to the ricotta filling and then topped it with lots more vegetables to create my own version of this pizza pie.

I won’t lie to you, this is recipe takes a little longer than most of us are willing to devote on busy weeknight to dinner.  I like to make it for family pizza night on a Saturday or Sunday.

To make the recipe more efficiently I usually roast the tomatoes the day before since they cook for longer amount of time and at a lower temperature than the other veggies.  The other vegetables can roast while the dough is rising.  If you roast the tomatoes the day before then the dish can come together in about an hour and 10 minutes.  If you are really pressed for time, try is using pre-made raw pizza dough (which is available at some grocery stores) instead of making your own or substitute sun-dried tomatoes for homemade over roasted ones.

Happy Vegetable Week Everyone!

Piled High Roasted Vegetable Pie

Prep time:  25 minutes + rising time for the dough  - Cook time: 45 minutes  - Makes: 6 slices

Dough

• 1 (1/4 ounce) packet of dry yeast
• 3 tablespoons warm water
• 1/2 teaspoon granular white sugar
• 1/2 cup skim milk
• 1 cup all-purpose white flour
• 3/4 cup white whole wheat flour
• 1 tablespoon olive oil
• 1 teaspoon garlic salt
• non-stick cooking spray

Filling

• 4 roasted Roma Tomatoes
• 1 zucchini
• 1 yellow crook-neck squash
• 1/2 lb asparagus, cut into 1 1/2 inch pieces.
• 1 head of garlic, cloves pealed and separated
• 1 1/2 tablespoon olive oil
• garlic salt
• 2 tablespoons olive oil
• 1/2 sweet white onion, diced
• 4 white button mushrooms, sliced
• 1 cup ricotta cheese (whole milk or part skim)
• 1 egg, whisked
• 2 tablespoons + 1/4 cup shredded parmesan cheese, divided
• 2 stems of fresh thyme
• 1/2 teaspoon  garlic salt
• 1/4 teaspoon cracked black pepper

Make 4 roasted roma tomatoes.

In a small bowl combine yeast, warm water and sugar.  Cover bowl and set aside in a warm place until yeast becomes foamy (about 9-10 minutes).

Preheat oven to 400º F.

Place white flour, whole wheat flour, skim milk, olive oil and garlic salt in a medium size bowl.  Add foamy yeast mixture to the bowl and stir until soft dough forms.

Place dough ball on a lightly floured surface and kneed for 5 minutes.  Spray a bowl lightly with non-stick cooking spray. Place kneed dough into prepared bowl.  Cover and set in a warm place to rise for 40 minutes or until double in size.

While dough is rising , cut the ends off both the zucchini and squash then cut in half length wise.  Scoop the seeds out with a spoon and discard the seeds.  Slice the zucchini and squash into 1/2 inch slices.

Place zucchini and squash slices, asparagus pieces, pealed garlic cloves and 1 1/2 tables spoon olive oil. Toss until vegetables are well coated.  Place vegetables on a baking sheet sprinkle lightly with garlic salt. Put baking sheet in the oven and roast for 15 minutes.

Place a skillet on medium high heat.  Add 1 tablespoon olive oil and diced yellow onions.  saute onions for 5 minutes or until soft.  Add mushroom slices and remaining 1 tablespoon of olive oil.  saute for an additional 5 minutes.  Remove from heat and set aside until ready to use onions and mushrooms.

After dough has doubled in size place on a floured surface and roll into a 15 inch circle.  Place dough on a baking sheet that has been lightly sprayed with non-stick cooking spray.

Place ricotta cheese, a egg (already whisked), leaves from 2 stems of fresh thyme, 2 tablespoons shredded parmesan 1/2 teaspoon garlic salt and 1/4 teaspoon cracked black pepper.  Stir to combine.  Spread ricotta mixture onto the dough leaving a 1 1/2 – 2 inch border of the dough uncovered with ricotta mixture.

Place all vegetables (roasted roma tomatoes, zucchini, yellow squash, garlic and sauteed mushrooms and onions in a bowl.  Toss to combine.  Pour mixture onto the ricotta mixture.  Turn the edges of the dough up to hold in the filling.  Sprinkle remaining 1/4 parmesan over vegetables.

Bake the vegetable pie for 25 minutes or until crust is golden and fully cooked.  Cut into 6 slices and enjoy!

 Other Recipes You Might Enjoy!

Savory Marsala Chickpea Burger

Crispy Cheese over Romaine Salad, Strawberries and Flatbread

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After I tough week I like to pamper myself with an extra special dinner.  I could go out, but why when I can make the perfect meal at home in 30 minutes and then enjoy it in my pj’s on the couch with a big fat glass of wine?  (I can even have more than one glass if I want, since no one has to drive home afterwards! Double yeah for me!)

So tonight’s feast is going to be Garlic Coconut Lime Shrimp with Coconut Rice.  Love this recipe because it is rich and indulgent yet very simple to make.   The only reason it takes a full 30 minutes to make is because that is generally how long the rice needs to cook.

So if you have had a tough week like I have, I prescribe finding a good movie and watching in your pj’s while savoring a tasty home cooked meal and enjoying a lovely beverage of your choice.  I promise it can undo a whole lot stress!

Happy Friday everyone!

Garlic Coconut Lime Shrimp Over Coconut Rice

Prep Time: 5 minutes  -  Cook time: 30 minutes  -  Makes: 4 servings

• 1 cup uncooked basmati rice
• 1½ pound, peeled and deveined
• 6 large garlic cloves
• 1 1/2 cup of water
• 3/4 teaspoons salt, divided
• 1/4 teaspoon garlic salt
• 1 jalapeno pepper, seeded, de-ribbed and small diced
• Juice of one lime
• 1 teaspoon lime zest
• 1 Tbsp olive oil
• 1 can (13 oz) coconut milk, divided
• 2 teaspoon Asian red chili sauce
• 1 tablespoon cilantro, chopped

 

Other Recipes You Might Enjoy!

Grilled Cobia over Spicy Napa Slaw

 

Southwestern Grilled Shrimp Tacos With Chipotle Cream Sauce

 

Seared Scallops over Arugula with Maple Pecans Orange Vinegrette

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My mom came to visit for Christmas and her new news was that she had recently gone wheat-free.  I never really thought about how much wheat we actually eat until I started trying to make a week of meals without it.  (Did you know there is even wheat in soy sauce??  Who knew?)

The week turned out to be a great growing experience for me.  It really got me thinking outside of the flour canister.  It was less about what I couldn’t put in and more about what options had I never thought of before.

I wanted to make muffins for Christmas breakfast because they are one of my breakfast favorites and you can make them ahead of time.  However if my mom hadn’t prompted me I would have never tried something new – (wheat-free) Blueberry Oatmeal Almond Muffins.   I used oatmeal flour and almond meal to  replace the flour that you normally use to make muffins.  Almond meal is just ground up almonds.  I found it at Trader Joe’s.  If you can’t find it you can always make your own in a food processor.

Happy to say that my little cooking experiment turned out deliciously.  I have made the muffins twice again since my mom and her diet requirements went home.  Little dude and I love ‘em.  Hope you like them too.

(Wheat-Free) Blueberry Oatmeal Almond Muffins

Prep time: 8 minutes  - Bake time: 25 minutes  - Makes 18 muffins

• 6 oz plain or vanilla yogurt
• 1 ½ cup milk
• ¼ cup butter, room temperature
• 2 large eggs
• 1 ½ teaspoon almond extract
• 2 tablespoons brown sugar
• 1 teaspoon lemon zest
• 1 cup quick cook oats
• 1 ¼ cup oat flour
• ¾ cup almond meal
• 2 teaspoons baking powder
• 1 teaspoons baking soda
• 1 teaspoon salt
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 ½ cup frozen blueberries.

Preheat oven to 350º F.  Either place muffin liners into muffin tins OR spray muffin tin with non-stick cooking spray and set aside.

In a large mixing bowl whisk together yogurt, milk, butter, eggs, almond extract, lemon zest and brown sugar.  Add quick cook oats and stir to incorporate.

In a medium sized bowl mix oat flour, almond meal, quick cook oats, baking powder, baking soda, salt, cinnamon and nutmeg.

Add dry ingredients to wet ingredients and stir.  Gentle stir in frozen blueberries until just combined.

Scoop ¼ cup of muffin batter into each muffin holder in the muffin tin.  Bake for 25 minutes or until fully cooked.  Serve and enjoy!

Note: The Undercover Cook is not a nutritionist or health care professional.  If you have specific dietary restrictions or requirements, please check with your health care provider or a register dietician to make sure your needs are met.

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