Five Foot Foodie

taking control of the cookbook chaos

Fluffy Pancakes

May 27
  • 3/4 C milk
  • 2 Tbsp white vinegar
  • 1 C all-purpose flour
  • 2 Tbsp white sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 egg
  • 2 Tbsp butter, melted

Combine milk with vinegar in a medium bowl and set aside for 5 minutes to “sour”.

Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into “soured” milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.

Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

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Chocolate Chip Banana Oatmeal Pancakes

May 18
  • 1 ripe banana
  • 1 tsp baking powder
  • 1 egg
  • pinch of salt
  • 1/2 tsp vanilla
  • 1 Tbsp butter, melted
  • 1 Tbsp canola oil
  • 3 Tbsp 2% milk
  • 1/2 C rolled oats
  • 1/4 C whole wheat flour
  • 3 Tbsp mini semi-sweet chocolate chips

Preheat griddle to 325 degrees.  Mash together the banana and baking powder.  Add the egg, salt, vanilla, butter, oil, and milk.  Stir well.  Add the rolled oats and flour.  Stir in until combined.  Fold in the chocolate chips.  Pour approximately 1/4 C of batter onto the griddle.  Spread slightly with a spoon.  Cook 2-4 minutes per side.  Serve with maple syrup.  Makes 5-6 small pancakes.

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Honey Granola

April 28
  • 3 C old fashioned rolled oats (not instant)
  • 1/2 C roasted and salted sunflower kernels
  • 1/2 C roasted and salted pepitas
  • 1/4 C sesame seeds
  • 1/2 Tbsp wheat germ
  • 1/4 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/4 C water
  • 1/4 C canola oil
  • 1/2 C honey
  • 2 Tbsp brown sugar
  • 1/2 tsp pure vanilla extract
  • 1 C dried fruit – optional (cranberries, cherries, apricots, dates, figs, and/or raisins)

Preheat oven to 325 degrees.  Line a baking sheet with parchment paper.

In a large bowl, combine the oats, seeds, pepitas, wheat germ, cinnamon, and salt.

In a small saucepan, stirring constantly, bring just to a boil the water, oil, honey, sugar, and vanilla.  Pour the mixture over the dry ingredients and stir until well-coated.  Spread onto the prepared baking sheet and bake for 25-35 minutes, until golden brown, stirring occasionally so the mixture browns evenly.  Place pan on a wire rack to cool.  The granola will be sticky when it comes out of the oven, but will become crisp and dry as it cools.  Once completely cool, store in an airtight container.

Note: original recipe called for 1/2 c whole raw almonds as well.  I made mine without.  I love raisins in my granola, but my husband doesn’t, so I made mine without and will add them or other dried fruit to my own servings.  Without the fruit, I got a total of 2860 calories.  I weighed my finished product (21 ounces) so I estimate 136 calories per ounce.

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Potato-Crusted Quiche

March 18
  • 4 slices of bacon (or 2 slices thick-cut bacon), cooked and crumbled
  • 20 oz bag of Simply Potatoes hash browns
  • 1/4 C butter, melted
  • 3 large eggs
  • 1/2 C 2% milk
  • 1/2 C light sour cream
  • 1 C Kraft triple cheddar shredded cheese
  • 4 oz lite cream cheese, cubed
  • 4 green onions, sliced

Heat oven to 375 degrees.  Cook and crumble the bacon; set aside.  Place hash browns in a bowl with melted butter and mix lightly. (I’ll add some salt and pepper to the hash browns next time).  Press into the bottom of a 9×9 pan.  Bake 25-30 minutes or until golden brown.  Meanwhile, whisk the eggs and milk in a medium bowl until blended.  Stir in the sour cream, cheeses, onions, and bacon.

Reduce oven temperature to 350 degrees.  Pour egg mixture over the potatoes.  Bake for 30-35 minutes or until center is set.  Let stand for 5 minutes before serving.

I calculated a total of 2175 calories (6 servings = 363 calories/serving    9 servings = 242 calories/serving)

Note: original recipe called for 1 1/2 C Kraft shredded triple cheddar cheese with a touch of Philadelphia.  I couldn’t find it, so I improvised.  I cubed the cream cheese and left it as chunks in the mixture, rather than blending it in.

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Trisha Yearwood’s Apple Dumplings

December 30
  • 2 Granny Smith apples
  • 1 lemon
  • 1 cup sugar
  • 1/2 cup (1 stick) butter
  • 1/4 teaspoon vanilla extract
  • 8 canned buttermilk biscuits
  • 4 teaspoons ground cinnamon

Preheat the oven to 375 degrees F.

Squeeze the lemon into a bowl of water.  Peel, core and slice the apples vertically into 8 slices each. Add the apple slices to the lemon water to keep from turning brown.

In a medium saucepan, mix 1 cup water, 3/4 cup of the sugar, the butter and vanilla. Bring the sugar mixture to a boil over medium heat.

Separate each biscuit into 2 layers. Wrap a biscuit layer around a slice of apple, stretching the biscuit slightly to overlap, and seal on the bottom. Place the wrapped slices, sealed-side down, in a 9- by 12- by 2-inch casserole dish. Pour the hot sugar mixture over the apple slices. Mix the remaining 1/4 cup sugar with the cinnamon and sprinkle the mixture over the tops of the wrapped apples. Bake until golden brown, 35 minutes.

Serves 8.

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Pumpkin Butter

August 24
  • 16 ounces canned pumpkin
  • 1 C brown sugar
  • 1/2 C sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • dash of salt

Combine all ingredients in a small pan and heat on the stove top.  Store in a covered container in the refrigerator.

Mom’s Baking Powder Biscuits

August 21
  • 1 C all-purpose flour
  • 1 C whole wheat flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 2 Tbsp canola oil
  • 1 C skim milk

Preheat oven to 450 degrees.  Combine all ingredients.  Place four mounds of dough on a lightly-sprayed or parchment-lined cookie sheet.  Bake for 12 to 15 minutes until lightly browned.  Cut biscuit in half and serve with butter, honey, jelly, or pumpkin butter.

Note: I generally cut this in half and just make 2 biscuits.

HALF the recipe is 8 grams fiber, 585 calories, 15 grams fat in total (not including the toppings)

Pina Colada Fruit Salad

May 15

  • 1-1/2 cups green grapes
  • 1-1/2 cups seedless red grapes
  • 1-1/2 cups fresh blueberries
  • 1-1/2 cups halved fresh strawberries
  • 1 can (8 ounces) pineapple chunks, drained
  • 1/2 cup fresh raspberries
  • 1 can (10 ounces) frozen non-alcoholic pina colada mix, thawed
  • 1/2 cup orange juice
  • 1/8 teaspoon almond extract

In a serving bowl, combine the first six ingredients. In a small bowl, whisk the pina colada mix, juice and extract. Pour over fruit; toss to coat. Chill until serving. Yield: 9 servings (3/4 C each)

A 3/4 C serving has approximately 177 calories…1/2 C has approximately 118 calories.

Sage Turkey Sausage Patties

September 26

sausage

  • 1/4 cup grated Parmesan cheese
  • 1 tbsp dried parsley flakes
  • 1 tsp ground sage
  • 2 garlic cloves, minced
  • 1 tsp fennel seed, crushed
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 1.25# pkg Jennie-O lean ground turkey (93/7)
  • nonstick olive oil cooking spray

In a large bowl, combine the first seven ingredients.  Crumble the turkey over the mixture and mix well.  Divide and shape into nine patties.

In a large nonstick skillet coated with cooking spray, cook patties over medium heat for 5 minutes on each side or until meat is no longer pink.  Transfer to a paper towel-lined plate and serve.

1 patty has approximately 112 calories, 5.4g fat, 0 fiber

French Toast

September 11
  • 2 large eggs
  • 1/2 cup skim milk
  • 1 Tbsp brown sugar
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 6 slices Texas toast

Whisk the eggs then add the milk, sugar, cinnamon, and nutmeg.  Whisk to combine.  Quickly dunk one slice of bread in the egg mixture, coat the other side, then flip once more.  Cook on a griddle at 375 degrees.  Serve with lite syrup.

Each slice of French toast (without syrup) has 138 calories, 3 grams of fat, and 1 gram fiber.

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