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Monthly Archives: February 2013

Banana Waffles

Remember way-back-when, when we vowed to give waffles their due respect?

And after that we made 5 more pancake recipes. (Feel free to click on those links ;))

And have you seen a single waffle recipe? No, no you have not.

But we’re trying to change, really, we are!

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Starting with these Banana Waffles!

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Make that ultra-fluffy-super-crispy Banana cornmeal waffles!  Seriously, with these on file, waffles have officially made their way on to our regular breakfast rotation!

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Think of these as the martyrs of breakfast waffles, paving the way for future waffle recipes!

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And we promise, there will be more where this one came from 🙂

Banana Waffles

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Prep Time: 10 min
Cook Time: 10 min
Serves: 2

Ingredients:

2/3 c. whole wheat flour
2 tbsp cornmeal
1/2 tsp Baking powder
1/4 tsp baking soda
1 tsp cinnamon
1 banana, mashed
1 egg, whisked
2/3 c. + 1 tbsp milk of choice
1 tbsp jam (we used strawberry)
1 tsp lemon juice

Directions:

In a medium-sized bowl, combine all the dry ingredients.  In a separate bowl, combine all the wet ingredients.  Add the wet ingredients to the dry and stir until just incorporated.  Spoon the batter over your waffle iron and close the lid.  Cook for 4-5 minutes, or until waffles are firm and slightly crispy.  If you’d like an extra-crispy waffle, pop them in the toaster for a couple minutes once they’er done cooking (homemade toaster waffles FTW!)

~twosaucysisters

Do you like waffles?  What is your favourite breakfast lately?

Leftovers

Did you make yesterday’s blueberry buttermilk pancakes?

You did?  Perfect!  Because you probably have leftover buttermilk, and perhaps even some leftover blueberries now, don’t you?

How did we know?  Call it foodie intuition 🙂

Anyways, if yesterday’s pancakes got you on the same blueberry buttermilk kick that we’ve been on lately, then this post is especially for you 🙂

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These are the muffin form of yesterday’s pancakes, and they are seriously good.

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But we have to tell you, it took us a couple tries to get these right.  We have been making muffins for years (in fact, muffins were the first thing we ever made without the help of our mother!) so by now we’ve got the whole procedure pretty much down pat.

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In fact, aside from the occasional leaving-out of ingredients (aka- forgetting the baking soda) we have never actually had a batch of muffins fail.  So when the first batch of these didn’t quite turn out, we started to wonder if we had lost our touch!

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It’s not that the first round didn’t taste good, they just didn’t have that light and fluffy texture that you come to expect from a muffin.  When they first came out of the oven they were big and round and beautiful-looking, but within minutes of cooling, they had collapsed, and ended up being somewhat dense.  Of course, we ate them anyways, but we knew we had to have another crack at them as soon as the first batch was gone.

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Round two turned out to be a resounding success, so we deemed them blog-worthy and here they are in all their glory!  A fluffy muffin made with whole wheat flour and bursting with juicy blueberries just for you.

You’re welcome 🙂

Blueberry Buttermilk Muffins

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Prep time: 10min
Bake time: 15-20min
Makes: 12 muffins

Ingredients:

1.5 c. whole wheat flour
1/2 c. unbleached white flour
1.5 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon

1 egg
2 Tbsp coconut oil
1/3 c. Apple juice
3/4 c. buttermilk
1/3 c. plain yogurt
1/4 c. date paste

1 c. frozen blueberries

Directions:

Pre-heat oven to 350 F.
In separate bowls, combine the wet and dry ingredients. Add the wet to the dry, stirring just to combine. Carefully fold in the blueberries, trying to avoid blue colour “bleeding” into the rest of the batter.
Bake for 15-20 min, or until they are lightly browned and firm to the touch. Cool on a wire rack and enjoy!

~twosaucysisters

Have you ever had a baking failure? Did you succeed the next time you tried? We’ve had plenty of baking failures, and sometimes they took more than 2 tries to perfect!

The Blueberry Classic

Remember a million years  a couple weeks ago when it was Pancake Tuesday, and we gave you a big list of all of the pancake recipes we have made since the start of our blog? You may also recall that at the end of that list we gave you a couple new recipes, but we decided to be mean and make you wait for them (how cruel of us!).  The first of the pair were our Cinnamon-Raisin Brancakes, which we shared with you not too long afterwards (we were trying to be nice since we made you wait).

But it has been 2 weeks now, and we have yet to share with you the second pancake recipe!  But before you get mad, allow us to plead our case.  We had every intention of posting said pancake recipe relatively soon after the brancakes were posted, but then we ran into a pile of exams and assignments, and by the time we could finally come up for air and give the blog a little love, we ran into some technical difficulties.  So you should have gotten this recipe last week, and should already have been digging into your fifth consecutive stack of pancakes by now (because obviously you would’ve made them for breakfast every morning! :P) But instead your getting them 2 weeks late.  So without forther a-do, we give you…

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Blueberry Buttermilk Pancakes!

Thick, fluffy, and full of blueberries, these were quite possibly the best blueberry buttermilk pancakes we’ve ever had!

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These were actually the pancakes that we made the morning of Pancake Tuesday.  As you may have read, Pancake Tuesday was a childhood favourite for us, so when we woke up that morning we were both feeling a little bit sentimental and felt the need for a more traditional stack.  Because Pina Colada, Strawberry Shortcake,  and Beet Pancakes are all delicious, but sometimes you just have to go back to the basics!

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And we enjoyed every sentimental, down-home fluffy blueberry-filled bite! 🙂

Blueberry Buttermilk Pancakes

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Prep time: 10 min
Cook time: 10 min
Serves: 2

Ingredients:

2/3 c. whole wheat flour
2 tbsp optional (can sub ground flax)
1/2 tsp cinnamon
1/2 tsp baking powder
1/4 tsp baking soda
dash of salt
1 egg, separated*
2/3 c. buttermilk**
1 tbsp honey
1/2 tsp butter extract (optional)
Blueberries

For the Blueberry Sauce:

3/4 c. frozen blueberries
1-2 tbsp maple syrup

Directions:

Heat a pancake griddle or non-stick pan over medium-high heat.  Spray with cooking spray.

Combine all the dry ingredients in a medium-sized bowl.  In a separate bowl, combine the egg yolk, buttermilk, honey, and butter extract (if using).  Stir together thoroughly.  Place the egg white in a separate medium-sized glass (not plastic!) bowl.  Using electric beaters, whip until the egg white form stiff peaks. **This step is optional.  It will make your pancakes extra-fluffy, but you can skip this step and just add the egg white to to the rest of the wet ingredients along with the yolk if you’d prefer.

Add the wet ingredients (except the egg white) to the dry ingredients and stir until just combined.  Carefully fold in the egg white, being careful not to stir it too vigorously and lose the volume.  Drop the batter onto the griddle or pan and smooth into a round shape.  Sprinkle as many blueberries as you can fit onto the top of each pancake and lightly press them into the batter.  Cook for 2-3 minutes, or until bubble start to form and the edges begin to cook.  Flip and cook for another 2-3 minutes.  Repeat until you run out of batter.

*if you don’t have buttermilk, just add 1 tsp of vinegar or lemon juice to the milk and let it sit for about 1 minute, and you’ll have buttermilk!

For the Blueberry Sauce:

Add the blueberries and maple syrup to a small pot and bring to a boil.  Reduce the heat to medium-low and cook until the sauce thickens slightly, mashing up some of the blueberries,  about 4 or 5 minutes.

~twosaucysisters

Do you ever feel the need for a “classic” dish?  What is your favourite pancake flavour?

Strange Bananas

Have you ever tried a plantain banana?

Up until about a month ago, we had not.  We were both always a little leery of trying them, because let’s be honest, they kind of look like mutant, over-grown bananas that never really ripened properly- not exactly something that entices you to pick them off the shelf.

But then we saw this recipe: Creamy Pantain and Coconut Chicken by Sonia, the Healthy Foodie.

We knew the instant we saw this recipe that we had to get over our trepidation about plantain bananas.  And boy are we glad we did!

And of course once we had made her recipe, we knew we had to put our own spin on it…

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And since it’s nearing the end of February and we’re craving a little warmth and sunshine, it only made sense to make a tropical version!

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And what comes to mind when you think tropical?  Pineapple and coconut!

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Of course, plantain bananas are already a tropical fruit, so the whole thing came together quite naturally- and deliciously, of course! 🙂

Tropical Plantain Chicken
Inspired by The Healthy Foodie

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Prep Time: 15 min
Cook Time: 20 min
Serves: 2

Ingredients:

1 large chicken breast
1 large Plantain Banana
1/3 large onion, diced
2/3 c. diced sweet peppers (red, orange, yellow)
1 clove of garlic, minced
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 c. coconut milk
1/4 c. pineapple juice
2/3 c. diced pineapple
1/2 c. plain Greek yogurt
1 tbsp unsweetened flaked coconut
salt and pepper

Directions:

Heat a small amount of olive or coconut oil in a frying pan over medium heat.  Slice the chicken into strips, and put in the pan.  Saute the chicken until the pieces are browned on all sides, then remove fro the pan (it’s ok if it’s not fully cooked- you’ll be adding it back in later).

Add the onion and garlic to the pan and cook until the onions start to soften and turn translucent.   Add the peppers and cook until they begin to soften, about 3-4 minutes.  Add the cinnamon and nutmeg and cook for another minute.  Add the chicken back to the pan and cook until the chicken is cooked through.  Now add the coconut milk, pineapple juice, and pineapple to the pan.  Bring to a boil and then turn the heat down to medium-low and simmer for a couple minutes.  Turn off the heat and remove the pan from the burner.  Stir in the yogurt, coconut, and salt and pepper.  (Adjust the seasonings to your tastes).  Serve over rice.

~twosaucysisters

Have you ever tried plantain bananas?  What is your favourite way to eat them? (We’re always looking for new ideas!)

Brancakes!

WARNING: You are about to be vented at. So we haven’t been around all week (see our last post) because we haven’t been able to add any pictures to our blog. Every time we tried to add them to a post, a message would come up telling us they were too big. Apparently wordpress doesn’t have anyone who you can actually contact and ask about problems such as this, so we were left to our own e-illiterate devices. After several days, trying several different things, we finally discovered our problem. We had simply run out of space! We know, we know, duhHonestly, that may be completely and entirely obvious to some, but we’re food-people, not website-design, computer people. Long story short, we purchased 10GB (that’s gigabytes, we don’t know what that means, either) of space, and now we can finally share our backlog of recipes with you all!

Thank you for bearing with during this incredibly frustrating time! Without further ado, today’s (or more like last Sunday’s) post!
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You know what one of our favourite kinds of muffins are?

Bran muffins!

Blueberry bran, blueberry-cranberry bran, raisin bran, apple-bran: you name it, we love it!

And you know what else we love?

Pancakes!

Oh wait, you already knew that 🙂

But of course it was only a matter of time before we combined the two, and came up with brancakes!

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Bran pancakes- Brancakes!  Just wait, people- it’s gonna catch on 🙂

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Cinnamon-raisin brancakes with cinnamon syrup- an amazingly delicious and healthy breakfast 🙂  And you know what makes these brancakes so awesome?  The bran!

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Ok, so maybe that was kind of obvious- without the bran these wouldn’t be brancakes, now would they?  Of course not- and they also wouldn’t soak up the cinnamon-infused maple syrup like a giant sponge!

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So… breakfast sponge cake?  Hmmm, nah- we like brancakes better 🙂

Cinnamon-Raisin Brancakes

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Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 2

Ingredients:

1/3 c. whole wheat flour
1/3 c. bran
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
1/3 c. milk of choice
1/3 c. apple juice
1 egg
1/4 c. plain yogurt
1/4 tsp vanilla extract
1/3 c. raisins

Syrup:

2 tbsp maple syrup
1/2 tsp cinnamon

Directions:

Preheat a pancake griddle or non-stick skillet over medium-high heat.  Spray with cooking spray.

In a medium-sized bowl, combine all the dry ingredients.  In a separate bowl, combine all the wet ingredients.  Add the wet to the dry along with the raisins.  Stir until fully combined.  Drop spoonfuls of batter onto the griddle and cook for 2-3 minutes, or until bubble start to form and the edges begin to cook.  Flip and cook for another 2-3 minutes. Continue until all the batter is used up.

For the syrup:  Add cinnamon to the maple syrup and stir until the cinnamon is mixed into the syrup.  Drizzle over pancakes.

~twosaucysisters

Technical Difficulties

Hey Readers!

This is just a quick message to let you know that we’ve been having some technical difficulties the last couple of days with loading pictures onto the blog. We thought about giving you the recipes anyways, but really, what’s a blog post about food without any pictures on it?

We’re working on solving this problem and will hopefully be posting again soon!

Thanks for your understanding,

Julie and Brit, the two saucy sisters.

Bloggers and Bibles

One of our all-time favourite recipes we’ve ever made from another blogger is this:

parsnip puree

Roasted Parsnip and Caramelized Onion Puree.

This genius creation comes from Gina over at Running to the Kitchen.  If you have never been to her site before, you should make a point of paying her a visit ASAP.  Seriously, this women comes up with the most amazing meals and snacks, and she’s hilarious, too.  Even if you don’t like cooking, you’ll love her blog just for general reading!  She has a way of taking everyday situations and turning them into scenarios the likes of which you would find in a sitcom.

But we’ve gone a bit off track now, haven’t we?  We were talking about this parsnip puree!  It may look humble, but don’t let it’s outer appearance fool you- it is what food dreams are made of! (Hey now, hey now… ;))

Of course, after we made her recipe (with a few modifications- we don’t often have heavy cream lying around- cottage cheese and Greek yogurt to the rescue!) we decided it was about time we created our own version, but we decided to use the parsnip’s more well-known cousin… carrots!

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Not that we don’t absolutely LOVE parsnips (they just so happen to be one of our all-time favourite vegetables- partially thanks to Gina!!) but we just thought that the bright orange hue from the carrots might be kind of fun 🙂

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So we knew we wanted to use carrots, but as for what else we wanted to add to it?  That was a little tougher to decide.  So we’re going to let you in on a little secret here.  What do we do when we are stumped for flavour combination ideas?  We consult the Flavour Bible.

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This book is every cooks best friend! When your creativity well is running dry, this book will give you a million-and-one ideas for flavour pairings for every food you can possibly think of!

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After reading through the seemingly endless list of flavours and foods that go with carrots (who knew there were so many!?!) we finally decided on ginger.  It made sense, since we just so happened to have a knob of fresh ginger sitting in our fridge 🙂

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Then of course we hummed and hawed for a little while longer trying to decide what else we should put in this puree, because for some reason we always seem to think that just having one flavour add-in isn’t enough.  But we honestly couldn’t think of anything else to add, so we just left it as it was.  And you know what? It turned out to be just right.  Sometimes, simplicity is best!

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So now you’re probably thinking “well this is great- you’ve given me a bowl of orange mush- now what?”.  The simple answer to that is eat it!  If you’re starting to get tired of mashed potatoes, this is a great substitution.  Pair it with some grilled chicken (or tofu!) and a salad, maybe a warm piece of crusty bread and you’ve got yourself the makings of a fantastic meal 🙂

Carrot and Ginger Puree

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Prep Time: 10 minutes
Makes: 1.5-2 cups

Ingredients:

2 large carrots
1 c. chickpeas
1/2 tbsp fresh ginger
1 clove garlic
2 tbsp plain Greek yogurt
2 tbsp Cottage Cheese
2 tbsp-1/4 c. milk of choice (unsweetened)
1/4 tsp salt
black pepper, to taste

Directions:

Peel the carrots and cut into chunks.  Place them in a microwave-safe bowl with about 2 tbsp of water.  Cover with plastic wrap and microwave for 3-5 minutes, or until carrots are very soft.  (you could also steam the carrots on the stove top, we just went with the microwave because it’s quicker!) Add carrots (including the water), chickpeas, ginger, garlic, yogurt and cottage cheese to a food processor or high-powered blender and blend until smooth.  While the motor is running, add the milk, 1 tbsp at a time, until it reaches the texture/thickness you desire.  Add the salt and pepper, and continue blending until everything is fully incorporated, adjusting the seasonings to your taste.

~twosaucysisters

What do you do when you are stuck for flavour ideas?