Dining Out: IKEA, New Haven, CT

Yes, I know, Ikea has meatballs and a bunch of other food items in their cafeteria.  I’m very very picky about meatballs, and I’d say none of the other menu reached out and grabbed me, either, but I will say one item did appeal to me.

This one:  Smoked salmon salad.  Or, as they call it, Lax Gravad… a Scandanavian smoked salmon with dill and similar herbs, served near a bed of greens, with a mustard-based sauce.

ikea, smoked salmon, salad, dining out, new haven

The salmon was WONDERFUL.  The greens varied from plate to plate here in New Haven – some plates held a lot of greens, some had just a few.  Fortunately, I could pick the plate I wanted.  I do like my greens!

The mustard sauce was overall good and flavorful, but sweeter than I’d care for, so I just used a touch here and there.  Your tastes will probably vary, as I have happily entrained myself out of most sweet foods.

Ikea does sell a couple of varieties of smoked salmon in their shop, including this one.   The price is reasonable.   Take it home, and make your own home-based smoked salmon salad platter, and add in capers and slices of fresh lemon!  Maybe a sliver of shallot or green onion, or two??  (They also sell the sauce, but as noted, that was too sweet for me.)

Food prices at this venue are reasonable – I am guessing they want you to buy stuff for your home, and are willing to take a bit of a loss.  Just to encourage you.  (I did find things I’m interested in purchasing, but not simply immediately.  Soon, however…)

Posted in Dining Out, Salads, Seafood | Tagged , , | 1 Comment

King Mackerel with Asparagus, Leeks and Pomegranate Reduction

I don’t see king mackerel often, but it showed up at one of the local groceries a day or so ago, so I sprung for it.  The price was right, and it was wild caught sourced.   (You will also find it sold as Kingfish.)

Mackerel also has a good oil content. Oily temperate zone fish have a good and healthy fatty profile.   Cooking it with asparagus, one of my favorite veggies, was a no-brainer!

King mackerel, recipe, asparagus, leeks, gluten-free, paleo, pomegranate

Definitely yummers

King mackerel (Scomberomorus cavalla) is also known as kingfish.  It is found in the western Atlantic.  The skin is a real cool-looking silverish, and is not scaly.  This specimen was sliced into steaks, about 3/4 inch  thick.  I cooked it with skin on, and discarded it while eating.

Prep Time:  5 minutes.
Cook time:  15 + 5 + 15 minutes = 35 minutes total.
Rest time:  none.
Serves 1.  Multiply all ingredients for more.

King Mackerel with Asparagus, Leeks and Pomegranate Reduction

  • Roughly 5-6 ounces king mackerel steak, 3/4 inches thick.  (Feel free to experiment with other fish.)
  • 4 ounces 100% pure pomegranate juice (no added sugar). My local brand is Pom Wonderful.
  • About 15 stalks thin asparagus, bottoms snapped off.  (Thin asparagus because you’ll want the asparagus to be done at the same time as the fish.  Even so, the asparagus will be au dente. If you wish it less au dente, blanch it first.)
  • About 4 inches of thinly sliced leek, the white part.  The leek I used was very thick; if a thinner leek use more of its stalk.
  • About a tablespoon of avocado (or other cooking) oil.  
  • Ground pepper and ground garlic to taste.

Pre-heat oven to 350 F.

Arrange the fish and the asparagus in a baking pan.  I put the fish in the center, with the asparagus off to either side.

Pomegranate reduction:  In a small skillet or small sauce pan, bring the juice to a boil, then reduce heat to a low simmer.  This will take about 15 minutes of cooking time, but watch to make sure the reduction doesn’t boil completely off!

Drizzle the reduction over the fish and over the asparagus.  You won’t get complete coverage.

Leeks:  Wipe out the skillet, return to heat, and add a heaping tablespoon of cooking oil.  Allow the skillet to get to temperature (the setting used for the simmering of the reduction should work just fine).

Add the leeks and saute for five minutes, stirring often.  Some slices may break up, others won’t.

Using a spatula, layer the leeks over the fish and the asparagus.

Baking the dish: Add ground pepper and garlic powder.  Put in oven and bake for about 15 or so minutes.  (Adjust baking time depending on the thickness of the mackerel you have.).

Remove from oven and plate, drizzling pomegranate-laden juices over the dish.  Serve. Enjoy!

recipe, king mackerel, leeks, asparagus, pomegranate

Ready for the oven…

Leftovers should be fine reheated in a day or three… I didn’t get to check this, however.  (It was gone…)

This blog post shared at the Real Food Fridays Link Party.  Real Food Fridays is closing down their link party as of the end of February (today’s edit).  But go browse them!   Lotsa great recipes with REAL food!

Posted in Cooking, Seafood | Tagged , , , , | 3 Comments

Agedashi Tofu

I do minimize the amount of tofu I consume, but this is one dish I really like at Japanese restaurants. Makes a great appetizer!   It is sufficient for a light lunch, as well.

Japanese, Agedashi tofu, recipe, gluten-free, dashi

Agedashi Tofu. Yes, I know those chopsticks are Chinese, not Japanese. Still pretty!

It comes with two parts – the dashi-based dipping sauce (some places will pour the sauce over the tofu, but I prefer it when they serve it on the side – keeps the tofu coating crispy until you are ready to eat the piece!) and the potato-flour/starch coated tofu.  If you don’t eat nightshades, substitute the potato flour with arrowroot flour.   While I nowadays need to minimize the amount of nightshades I consume, I figured, well, 1) the potato starch was pre-existing in the fridge, and 2) it’s really not that much.  But if even this amount is too much for you, go for the arrowroot.

We are going to assume you’ve already made the dashi — check here for three dashi recipes to select from.  Avoid the powdered stuff if at all possible.  I have a shiitake / kombu dashi for the vegetarians/vegans among my readers.

Agedashi tofu, recipe, Japanese, gluten-free

Perilla leaves, an excess of green scallions, nori strips. Garnishes for the tofu when served.

Use firm tofu.  Do not buy sprouted tofu for this.  (Voice of regretful experience here.  Neither the taste nor the texture will be right.)  Tofu at least at my supermarket all appears to be gluten-free.

Prep Time: 2 minutes
Cook Time:  Once boiling, 2 minutes
Rest Time:  Rest on low heat until ready to serve.
Serves:  2 or 3.
Leftover friendly:  Yes.  You may want to freshen up the scallions for a second go.

Dashi-Based Dipping Sauce

  • 1 cup Dashi
  • 1 tablespoon Mirin
  • 1 tablespoon Tamari (I prefer low sodium, gluten-free)
  • 1 tablespoon regular sake (nothing fancy/pricey)
  • finely chopped scallion pieces as garnish.

Mix everything together except the scallions in a saucepan, bring to a boil, reduce heat after a minute or two, to just warm.  Keep on the cooktop until ready to use.  (Note:  you can also reduce this to a simmer for a few minutes in case you need to evaporate every last bit of alcohol.)

After dispensing into personal dipping containers (when the tofu is ready), add scallions.


Prep Time:  25 minutes
Cook Time: 5-8 minutes per batch
Rest Time:  It’s pretty hot, I’d give it 3-4 minutes to cool down. 
Serves:  2
Leftover Friendly:  Only if you like the coating soggy!!!

The Tofu

  • half a pack of tofu per person.  This will be written for two people (1 full 12 ounce pack), sliced and rinsed and drained.  
  • approximately 1/2 cup flour (potato or arrowroot)
  • heat tolerant cooking oil (avocado, coconut, grapeseed, or if you have to use the less healthy, safflower or peanut)
  • The above dashi-based dipping sauce, divided into two dipping containers. 
  • For garnish:  more finely chopped scallion pieces (one scallion total), shiso or perilla leaves (same thing), and/or finely sliced nori (sold as dried sheets for making sushi rolls).

Layer a couple paper towels out, place down the tofu pieces so they don’t touch, layer another couple paper towels atop that, place something heavy (maybe a sturdy skillet with a cookbook on top of that) on top of the last layer of paper towels.  Let rest for 20 minutes to squeeze out excess water.

Put the flour in a plate.

Get the oil up to temperature in a sauce pan or in a fryer – medium high, but everyone’s cook top is different.  You want some good sizzling going on when you drop in water.  And then just a little hotter…

Dip the tofu pieces in the flour (I dry them a little further when I do this), coating all sides.  You can start heating up the dashi dipping sauce now.

Add the tofu to the hot oil, keeping pieces from touching.  It helps to maneuver them with an Asian “spider” style ladle, although a fork can be useful, too.  Fry in divided batches if you need to.

Cook 3-4 minutes per side, or until a little golden color starts to show up.  Use the spider to remove the finished tofu, and drain on a paper towel (there should be little oil residue).

Arrange on the serving plates, with a small bowl for the dipping sauce.  Add the garnish(es) to the tofu, and serve, allowing these extremely hot morsels to cool for a few minutes first.

agedashi tofu, recipe, Japanese, gluten-free

Coat the tofu prior to frying.

You can certainly serve this as a meal in itself, or it can be a prelude to sushi, or whatever favorite Japanese dish you like.  Or, serve seaweed salad as a side.

This blog post shared at the Real Food Fridays Link Party.
And at the  Fiesta Friday link party!..  Laura is the week’s co-host.

Posted in Appetizers, Asian & Asian Influenced, Cooking, Vegan, Vegetarian | Tagged , , , , , | 1 Comment

Dashi Recipes (Japanese broth stock)

I’ll post both a traditional bonito-based dashi and a vegetarian (shiitake mushroom-based) dashi recipe here today.  Both are good and serviceable!  Plus, cleaning out some old ingredients, I have a combo dashi at the bottom of this post.  Dashi has lots of uses in Japanese cuisine, as a stock or soup base.  You can make it and save it for a week in the fridge, or freeze it for around three months or so.   Coming up, I plan to post recipes for Age Dashi Tofu, and for Katsudon, both of which require a dashi base.

dashi, Japanese, recipe, kombu, bonito, shiitake, vegetarian option

Dashi, freshly prepared and still steaming

In doing research for this post, I’ve regretfully discovered that a lot of places that serve dishes enhanced by dashi are now using a powdered form.  I’ve noticed it sold at my local grocery, but figured it was something put out for us lazy “gringos” who wouldn’t notice any better, as it were.  No, the quick powdered form is now even appearing in Japan!  The ingredient list is appalling.  Real dashi is kombu, water, usually bonito (more on which below), or if vegetarian, mushrooms such as shiitake.  I can understand a preservative or two, but… Eh.  I’ll make my own, it is not so hard!

Bonito:  Bonito are shavings from preserved dried fish, most typically katsuobushi or skipjack tuna.

Kombu is a Japanese seaweed with a strong unami component.  You can simmer it but remove it prior to any boiling, as it may make your stock bitter.

And use dried shiitake, if you plan to use shiitake – the unami strengthens in this!

Japanese Dashi with Bonito

  • 3 inches kombu
  • 3 cups water
  • 3/4 cup bonito flakes

Add the water and kombu to a sauce pan.

Bring the water and kombu to a simmer, do NOT boil, the kombu can make the broth bitter.

Remove the kombu after a minute of simmering.

Add the bonito flakes.

Simmer/boil this liquid more vigorously for another two or three minutes.

Strain through a fine-mesh strainer (or cheesecloth), and reserve the liquid for future use as your dashi stock.

Japanese Shiitake Dashi, Vegetarian

  • approximately 15 dried shiitake mushrooms (they do vary in size…)
  • 3 cups water
  • 3 inches kombu

(One can leave out the shiitake entirely, but that seems a waste of what could be a much more flavorful unami-enhanced dashi than if this is just kombu…  vegetarians should not live deprived!)

Soak the shiitake in warm water for an hour or so, or soak them in cold water overnight.

Remove the mushrooms, squeezing the liquid from the mushrooms into the soaking waters.  (Reserve the mushrooms for a dish, such as a stir fry or a soup.)

Add the mushroom liquid and kombu to a sauce pan.

Bring the mushroom liquid and kombu to a simmer, do NOT boil, the kombu can make the broth bitter.

Remove the kombu after a minute of simmering.

Simmer this liquid more vigorously for another two or three minutes.

Strain through a fine-mesh strainer (or cheesecloth), and reserve the liquid for future use as your dashi stock.

What You Can Do!!!  Bonito Plus Shiitake Dashi – Double Plus Good Unami!

  • 3 or 4 dried shiitake mushrooms  (you can use more; this works however)
  • a cup of water
  • 3 inches kombu
  • 3/4 cups bonito flakes

This particular batch of Dashi was made today.  I combined the best ideas from the vegetarian and piscevorian thoughts on Dashi.  You see, both my bonito and my kombu have passed their preferred “sell-by” dates.  For some odd reason, I’d bought both items back in February or March of 2011, and I’d stocked up – it was a distance to our not-so-local health food store, and it was the only place that at that point sold either.

At any rate, neither the kombu nor the bonito are glowing in the dark (the Fukushima tsunami tragedy happened in April of 2011).  It does turn out a lot of the source for bonito is from tropical fish that don’t swim near that corner of Japan, which helps.  It also turns out there are sources for kombu, or at the very least, kombu-like kelp – look at labeling – that are also not near  Japan.  But is time to turn what I do have here into dashi!  This is also why the final product I’m making WILL reach the boiling point.  Removing the kombu itself prior to boiling, but then still boiling the stock – yes, do this.

I’ve managed to keep the remnants of both stocks very dry, and I also have some more-recently-obtained dried shiitake mushrooms.

Soak the shiitake in warm water for an hour or so, or soak them in cold water overnight.

Remove the mushrooms, squeezing the liquid from the mushrooms into the soaking waters.  (Reserve the mushrooms for a dish.)

Add the mushroom liquid and kombu to a sauce pan.

Bring the mushroom liquid and kombu to a simmer, do NOT boil, the kombu can make the broth bitter.

Remove the kombu after a minute of simmering.

Add the bonito flakes.

Simmer this liquid more vigorously for another two or three minutes.

Strain through a fine-mesh strainer (or cheesecloth), and reserve the liquid for future use as your dashi stock!

This blog post shared at the Real Food Fridays Link Party.
And at the  Fiesta Friday link party!..  Laura is the week’s co-host.

Posted in Asian & Asian Influenced, Condiments, Cooking, Seafood, Vegan, Vegetarian | Tagged , , , , , , | 9 Comments

GF Scotch Duck Egg with Ground Beef, Coconut Flakes

Well, it’s experiment time again!  I’ve never before eaten Scotch eggs, much less made them.  They’re seasoned ground meat of your choice wrapped around a peeled boiled egg, which can be semi-soft or hard cooked prior to the wrapping.  Then, they’re typically rolled in breading, usually breadcrumbs.  I went for coconut flakes instead.  And, I used a large duck egg, which will require more covering than would a chicken egg.

egg, recipe, paleo, gluten-free, beef, coconut

Scotch Egg fresh from 20 minutes of baking

I went with ground beef rather than another species, because 1) I had ground beef to use and 2) not having done this before, I’d rather not end up with, say, rare ground pork.  (This beef came from a meat share, so I trusted it.  I tend to be especially picky about ground meat sources!)

I figured if it was going to take a large amount of ground meat to cover my duck egg, I should only have one.  For chicken eggs, I’d consider a serving to be two eggs.

Seasonings are only limited by your imagination, and your spice cabinet.  For ground pork, I’d definitely make this sausage-like!

  • 1 large duck egg
  • 1/4 pound ground beef
  • 1/4 teaspoon garlic powder
  • salt and ground pepper 
  • 1/8 cup coconut flakes

Pre-heat oven to 350 F.

Boil your egg(s) to preferred level of cooking — but if you like them real soft note that peeling will become hit or miss, mostly miss… I allowed this egg to cook at least 30 seconds longer than normal.

Run under cold water, and peel.

Meanwhile, while the egg is cooking, mix your seasonings by hand into the ground beef, and form into a thin patty of uniform thickness that you can wrap around your egg.

When the egg is ready, gently form the meat around the egg, covering it on all sides.

Roll it in a layer of coconut flakes.

Place on a pan in the oven and bake for 20 minutes.  The outside will cook faster than the egg interior.  Serve.

recipe, egg, ground beef, coconut, paleo, gluten-free

Scotch Egg – quite yummy!

My beef was done to medium.  For chicken eggs, the meat will cook a little more rapidly, but bake for at least 15.

This blog post shared at the Real Food Fridays Link Party.



Posted in Cooking, Meats | Tagged , , , , | 6 Comments

Feast of the Seven Fishes, 2016: Featuring Eel and Smelts

Last year I had a truncated feast – I think it was four fishes.

This year I had all seven.

And while this is an Italian Christmas Eve tradition, one has no need to stay with Italian methods of preparation.  (Or so my father indicated, once he discovered that this was a tradition – in fact, he’d go to town and take over the concept big time, his way.  Fish, fish, fish.  And fish, fish, fish.  And, more fish.  Maybe even more than seven! Anyhow, I follow the Father Tradition in my Feast of the Seven Fishes…)

Feast of the seven fishes, yellowfin, smoked trout, smoked salmon, tobiko, ikura

From left to right: wasabi, yellowfin sashimi, marinated herring, smoked trout topped with cream cheese and tobiko, smoked salmon with cream cheese and ikura. Scatterings of green onion. Crunchy salad underneath.

This is my 2016 lineup:

  • Smoked salmon rolled up with cream cheese, dill, topped with salmon roe (ikura).   This was wild coho salmon.
  • Smoked trout  topped with cream cheese, dill,  flying fish roe (tobico).
  • Marinated herring, fresh from the jar…
  • Yellofin tuna sashimi with wasabi and tamari.
  • Balsamic and tamari fried eel.
  • Breaded fried smelts.

I was hoping to find a fish I’d want to poach, but the only fishes I saw for poaching were salmon (I already had two forms of salmon to hand) or trout (already had one form of trout to hand).  Well, they did have tilapia, but that’s not one of my favorites, and I’m not keen on how it is raised for the most part.  Ditto Chilean sea bass (Pantagonian tooth fish), which I’ve only eaten once in my life, and I really think I’d gotten a bad one, but that one turned me off of that particular fish forever.  Which is just as well.

I started Christmas eve off with The Feast of the Two Ova for breakfast!


A prelude into the day: Omelet with salmon roe (ikura) on top.

  • Chicken egg omelet, with a spicy melting cheese and most of a scallion inside,
  • and salmon roe (ikura) sprinkled with the greener parts of the scallion atop, for that holiday festive red/orange and green ambiance.  Ground black pepper inside and out.

Note:  somewhere in my past I tried cooking the ikura, and I was not pleased with the results.  For something as expensive as this, add the ikura as a topping after you plate the omelet!

There’s not much to say about the prepping of the first five items that you can’t gather from the photo – the salmon was indeed rolled up with more cream cheese (you can use goat cheese) and dill inside.  The smoked trout was too thick to roll up, so I simply sectioned it, and topped it.  Everything was served above a bed of salad (that resembled crispy cole slaw without the mayo or other wetting agents).  The salad was at the salad bar at Stew Leonard’s, the grocery from which I obtained the ikura, tobico, marinated herring, and the tuna.   (The other fish came from ShopRite.)

That leaves us with the eel and the smelts, both pretty simple, too.

The Eel

Eel is a fish I buy once a year, simply for this feast (which, I sprawled out across the day).  I have the fishmonger gut the thing, as believe me, that’s one thing you don’t want to do!  I have them leave the skin on, but that’s up to you.  It’s not scaly, and when you cook it the slimy part cooks away and is not present when you eat it.

recipe, eel, feast of the seven fishes, strawberry balsamic, tamari, gluten-free

A small plating of eel for dinner. Don’t worry, I ate more.

Prep: 5 minutes.
Cook: 8 minutes.

Balsamic, Teriyaki Pan-Fried Eel

  • 1 eel (they come in different sizes) chopped into 1.5 inch segments.
  • Cooking oil (I used a splash of avocado oil, enough to coat the pan)
  • A fruity balsamic vinegar (I used strawberry balsamic)
  • Tamari or coconut aminos.

Turn the heat up to medium on your range, and allow the oil to heat up to temperature in your skillet or pan.

Then add your eel, and follow immediately with the balsamic, enough to coat the fish on both sides.  Then add in a tablespoon or two of tamari.

Cook, turning occasionally, for about 8 minutes total.

Serve with your choice of a vegetable side.  Bok choy with water chestnuts would be good.

The Smelts

Smelts are a small fish that provides high benefits of calcium, and being small, they are also not mercury accumulators.  They’re also highly sustainable, so I try to buy them frequently throughout the year.  With the smallest ones, you can eat the backbones (hence the calcium) – otherwise, it is easy enough to discard the backbone while eating them.  In my dinner, I ate about half a pound, along with salad and the amount of eel depicted above.

They are usually sold already cleaned and de-headed.

recipe, smelts, feast of the seven fishes, gluten-free, buckwheat flour

Some smelts ready for the eating.

Prep:  About 5 minutes.
Cook:  About 6 minutes.

Gluten-Free Buckwheat-Breaded Fried Smelts

  • Fried smelts, rinsed.
  • 1/2 part butter to 1/2 part avocado oil, amount depends on skillet size.  You’ll want a little more than a coating amount, but you don’t want to turn the skillet into a deep fat fryer, either.
  • Buckwheat flour, enough to coat the amount of smelts you’ll be cooking.
  • Ground black pepper, to taste.

Turn the heat up to medium on your range, and allow the butter/oil to heat up to temperature in your skillet or pan.

Dip the smelts into the buckwheat flour, rolling them around so they get coated inside and out.

Place them in the skillet and cook, three minutes per side.  Flip one final time for another few seconds, then remove and plate on top of a crunchy salad.

The Aftermath

Very good!

I finished up the smelts (same prep) for Christmas breakfast, along with a fried egg.  I chopped the rest of the eel into two and froze one half for later – the other half is refrigerated for later.  Eel freezes well.  I finished the tuna sashimi for mid-day snack, and prepared the rest of the smoked fishes on Christmas morning for an appetizer platter to take to friends for Christmas dinner (using a spreadable goat cheese instead of cream cheese, and for visual effect, putting tobico on the smoked salmon, and the ikura on the trout…).  Along with more of the marinated herring.  And along with garlic hummus, a crabmeat spread, and chopped veggie crudities.

May you all be having the happiest of holidays, whichever ones you and yours celebrate!






Posted in Appetizers, Cooking, Seafood | Tagged , , , , , , , , , | 2 Comments

GF Buckwheat Buttermilk Pancakes

I’d bought some buttermilk for another purpose.   Most of the bottle was left over – why can’t they sell these things in quantities single folks would actually USE?  It’s not like we singles are non-existent or rare, you know?

Buckwheat isn’t really wheat – so it is gluten-free.  I’ve always liked the taste of buckwheat, so finding a recipe where I did not need to use some other, often tasteless, flour was wonderful.

gluten-free, pancakes, buckwheat, breakfast, vegetarian, recipe

Yes, there is a drizzle of maple syrup on these pancakes! (Love the flavor, not the sugar!)

Buckwheat (Fagopyrum esculentum)  is related to rhubarb, and comes from the plant’s seeds, and so isn’t a true grain.  It contains all eight essential amino acids, and, depending on your source, comes in a sizable amount of total protein.  It contains more fiber than oatmeal per serving, and some studies indicate a positive role in maintaining proper blood sugar, healthy levels of LDL, and a goodly amount of dietary manganese (Buckwheat).

This recipe contains no other grains nor pseudo-grains.

Prep Time: 10 minutes
Cook Time: 10 minutes per skillet load
Rest Time:  Not needed, but if you are making a lot and want everyone to eat together,  cover and put them in a warming tray, or set the oven temp as low as possible, and keep them there until ready.
Serves: 3-4 people, depending on sides.
Leftovers?  Not after cooking, but you can reserve extra batter for a couple of days.

Buckwheat Buttermilk Pancakes

  • 1 cup buckwheat flour
  • 1 tablespoon sugar  (I used a little less, and I used organic coconut cane sugar)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1.25 cups buttermilk, shaken
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • optional 1/4 cup of blueberries, cranberries (pre-steam these), strawberries (chopped), or banana (sliced and chopped).
  • Butter, for the cooking oil
  • Your choice of toppings.  (I went with butter and a splash of real maple syrup)

Mix together by hand all the dry stuff in a large bowl.

Mix together by hand all the wet ingredients in a smaller bowl.

Add wet to dry, and mix that by hand, leaving some lumps.  If adding fruit, add this in now.

Heat your skillet and when the butter or other oil you add to the skillet is hot – before the butter browns – add batter.  I tend to like small pancakes as I find them easier to control.  Flip when you start to see bubbles. Cook for another 2-4 minutes, checking to make sure the bottom side isn’t burning.  A nice tan works fine.

Serve.  Add toppings of your choice.  I bring my butter to room temperature ahead of time, and I prefer to use that.  As a New Englander, I like real maple syrup, but since I am NOT a sweet tooth, especially at breakfast, I just drizzle on enough for a bit of that maple taste.  I do NOT bother with “flavored corn syrup”!

The below link takes you to my inspiration for this.  I followed the pancake portion of the recipe pretty closely.

Buckwheat Buttermilk Pancake recipe, from Cookie + Kate.

If you like some sides for breakfast with this, serve with with home-made pork sausage patties, or some quality plain yogurt to which you might add your own fruit.  Or just a big bowl of fresh berries!

gluten-free, pancakes, buckwheat, breakfast, vegetarian, recipe,, maple syrup

Second time I opened this bottle. 🙂

A note about organic coconut cane sugar:   I bought my bag over two years ago.  (I may be close to needing to purchase a new one…)  The remainder has YET to harden in the bag.  Something to endear it to us who seldom use this ingredient.

Shared on this Holiday Weekend with Real Food Fridays.

And with Fiesta Friday !  

There are a lot of holiday recipes at both those sites, and don’t forget, that the above pancakes may make a wonderful Christmas or Hanukkah brunch idea.




Posted in Breakfast, Cooking, Vegetarian | Tagged , , , | 4 Comments