Saturday, December 6, 2014

Meal Planning : Weekly Eats with Whole Parenting Family {Vol. 5}

We've been making our way through the Turkey Day leftovers. It is quite incredible how many meals can be made from one turkey. Ours was about 8 lbs. but it was feeding only three people (two and a half since I doubt the toddler was pulling her weight as a third feaster).

Steve smoked the turkey over hickory so the smell permeated the entire fowl, including the bones. As I boiled the bones for soup stock, the entire house filled with the smell of hickory smoke. (I was actually alarmed for a moment about what was on fire.) Our soup was a.m.a.z.i.n.g. with the added addition of hickory flavor.

Here's a few other things we enjoyed this week:

Sunday - gingerbread pancakes  served with eggs and bacon

Monday - bean burritos topped with spicy salsa

Tuesday - shepherds' pie : I placed the leftover turkey and stuffing in a pyrex dish and whipped up a pan of mashed potatoes, enough to cover the top. Baked it in the oven at 375 degrees for about 40 minutes.

Wednesday - turkey soup : made something based on this recipe here

Thursday - sloppy joes in whole wheat buns served alongside zucchini

Friday - breakfast for dinner: omelets with cheddar and ham & whole wheat applesauce cake (oops, I guess I'm serving dessert for dinner -- don't tell my mom)

And, you, what's on your menu this week??

Link up here! Or to peruse more ideas.

Tuesday, December 2, 2014

Gingerbread Pancakes

We're moving full swing into winter foods around here. I believe we've already drank our way through four cartons of egg nog. (And they only hit the shelves last week.)

I grew up with a wonderful German gingerbread cookie recipe that has passed down through the generations -- and we allllll know I'm okay with eating cookies for breakfast -- but, in the interest of teaching my daughters better eating habits, I'd prefer to stick (mostly) with breakfast foods at breakfast. Breakfast for dinner is always a good option too. ;)

These pancakes make it easy.

They remind me of those delectable gingerbread cookies. Just the right amount of spice, and sweetness added with rich molasses. You can choose whether to add syrup or not. (Not necessary in my book.)

Gingerbread Pancakes 
adapted from Martha Stewart Living November issue

2 c. all-purpose flour
1 c. wheat flour
1 T baking powder
3/4 t. baking soda
1 t. salt
2 t. ginger
2 t. cinnamon
1/4 t. ground cloves
1/4 t. ground nutmeg
3 eggs, beaten
1/3 c. molasses
3 c. buttermilk

Add dry ingredients to a large bowl and mix together. Whisk together eggs, molasses and buttermilk. Once combined, add to dry ingredients and whisk together until just combined.

Cook on a greased griddle or large frying pan over medium heat. Makes enough for about 30 small pancakes. (Great as leftovers!)