I have been reading through Nigel Slater's book Tender, A cook and his vegetable patch.
Let me come back to that.
My husband and I, for a cheap date, like to go to bookseller stores and flip through books and magazines. Before you get your feather's ruffled, know that this is how I compile lists of books I like, and thereby wish to purchase, and recommend books to others. While I sit, drooling over cookbooks and critiquing the picture-less, he listens with half an ear and and looks at awkward family photos.
On one of these occasions, I had just finished going through another vegetable cookbook, disappointingly filled with disgusting-sounding cold soups, vegan sides and entrees (filled with processed meat and cheese substitutes), bland salads and fiber-laden desserts, when I told my husband, in a very frustrated manner, that there were no normal vegetable cookbooks. I should know. I have looked through a lot of them. And when I say a lot, I mean A LOT. The aforementioned list is what I frequently find. I told my husband that there are no vegetable cookbooks for people who are not vegetarians. I love vegetables. I try to prepare proper amounts of them for my family, and I would like a little variety, once in a while.
He gives you stacks of ways to make different veggies, just little ideas, and then complete recipes. Another thing: the entire book is categorized, alphabetically, by vegetable. Just wanted to let you know.
In other news, I made these pancakes and they are good. It seems like I can't make pancakes enough around here. Also, don't go overboard on the flaxseed. If your body is not used to it, you will be in pain.
Chocolate Chip-Cranberry Pancakes with Flaxseed
Adapted from Williams-Sonoma Cooking at Home
2 cups flour
2 Tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoons salt
2 cups buttermilk
4 Tablespoons butter, melted
1/2 teaspoon almond extract
3 Tablespoons ground flaxseed
1/2 cup dried cranberries
In a bowl, beat the eggs until frothy. Add the rest of the ingredients, except the chocolate chips and cranberries, and blend until smooth. Fold in chocolate semi sweet morsels and cranberries.
Heat a griddle or skillet over medium-high heat until a few drops of water sprinkled on the surface evaporate quickly.
Pour 1/3 cup of batter onto greased skillet or griddle and heat for about 3 minutes per side, or until small bubbles form on the surface of the pancake and the edges begin to dry out. Flip over, and cook for another minute or two.
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My Blog List
My Favorite Reads
- Bride & Groom First and Forever Cookbook
- Deceptively Delicious
- Giada's Kitchen New Italian Favorites
- Martha Stewart's Cooking School
- Martha Stewart's Hors D'Oeuvres Handbook
- The Art & Soul of Baking
- The Bon Appetit Cookbook
- The Martha Stewart Living Cookbook: The New Classics
- Williams-Sonoma Cooking at Home