Buttermilk Pancakes

  • 1 1/4 cups Flour
  • 1 tbsp. Sugar
  • 1/2 tsp. Baking Powder
  • 1/2 tsp. Baking Soda
  • 1/2 tsp. Salt
  • 1 egg separated
  • 1 cup Buttermilk
  • 1/4 cup Milk
  • 5 tbsp. Butter melted

Whisk the flour, sugar, salt, baking powder, and baking soda together in a large bowl. In a separate smaller bowl, whisk the egg yolks, buttermilk, and milk. Add the melted, cooled butter and whisk until well combined.

Pour the yolk and milk mixture into the flour mixture and stir with a wooden spoon until barely combined. Add the egg whites and stir just until a thick batter is formed. Set aside for 5 minutes.

Heat a large skillet over medium-high heat. When hot, film with 1/2 teaspoon of neutral oil such as canola or peanut oil. After about 30 seconds, when the oil shimmers but is not smoking, lower the heat to medium-low and use a soup spoon to drop in heaping spoonfuls of pancake batter.

The batter will spread into a pancake about 3 inches wide. Cook for about 2 1/2 minutes. (If the pancake scorches or the oil smokes, lower the heat.) When the bubbles that form on the edges of the pancakes look dry and airy, use a thin spatula to gently lift one side and peek underneath. If the pancake is golden brown, flip and cook on the other side for 2 to 2 1/2 minutes, or until the bottom of the pancake is golden brown.

Recipe from kitchn.com

Tadka Dal – Lentils


  • 125 gm moong dal (gold lentils), washed and drained
  • 2 cups water
  • 1 tsp turmeric powder
  • 1 tsp cumin
  • 1/4 tsp salt
  • Pinch of asafoetida
  • 2 cloves of garlic, minced
  • 14 oz. can of tomatoes and chilis

Add water to lentils and turmeric in sauce pan. Get it boiling, then turn to low and cover. Check in 15 minutes. Add cumin, salt, garlic and asafoetida. When it gets thicker add tomatoes and chilis undrained. If it’s too thin you can drain the tomatoes and chilis. Mash with a fine potato masher and cook down to desired thickness. (Actually, I’m starting with less water and adding more to get desired thickness)

Roasted Carrots with Vinaigrette

  • 1/4 cup Olive Oil
  • 2 tbsp. Olive Oil
  • 2 tbsp. Vinegar
  • 1 tbsp. Dijon Mustard
  • 1 tbsp. Minced Garlic
  • Rosemary and Thyme
  • 5 lbs. Carrots cut into sticks

Preheat oven to 475 degrees. Cut the carrots into sticks. Coat with oil, then salt and pepper. Place on one or two baking sheets, bake for 15 minutes. Toss them once or twice for even cooking.

Mix the other ingredients for the vinaigrette for dipping or just pour over everything.

Chicken Satay

  • 1/4 cup coconut milk
  • 2 tbl soy sauce
  • 2 1/2 tsp yellow curry powder
  • 1 1/2 tsp turmeric
  • 3 cloves minced garlic
  • 1 tbl grated ginger
  • 1 tbl brown sugar
  • 1 tbl fish sauce
  • 2 lb chicken

Combine all ingredients except chicken as a marinade. Place the chicken and marinade in a ziploc bag to marinate. After marinating, cook the chicken on the grill.

This dish goes very well with a Peanut Sauce.

Cheese Sauce

This is simple and quick to make.

  • 1 cup milk
  • 4 tsp flour
  • 1/4 tsp salt
  • 1/4 tsp white pepper
  • 1 1/2 oz sharp cheddar

Heat 1/4 cup of milk but not to boiling. Whisk in flour gradually. Add the rest of the milk, salt and pepper. Take off heat and add cheese. Stir until smooth.


  • 1 1/2 cup chopped green pepper
  • 1 1/2 cup chopped onion
  • 1 1/2 cup chopped celery
  • 4 oz. (1 stick) butter
  • 8 oz. chopped ham (Cure 81)
  • 3 or 4 sliced Andouille sausage
  • 2 cup uncooked rice
  • 4 cups soup stock or water
  • 1 tsp cumin
  • 1 tsp dried mustard
  • 1 tsp thyme
  • 1 tsp garlic powder
  • 1 tsp red pepper
  • 1 tsp white pepper
  • 1 tsp salt

This cooks well in a cast iron dutch oven or something with a lid to get the rice cooked.

Get the pan hot – med-high. Add half a stick of butter and fry the meat. When it begins to brown add half of the spices. When it’s browned set the meat aside. Don’t worry if the sausage is done, it will cook when the rice simmers.

Add a half stick of butter and the veggies. As the onions and peppers begin to soften add half the spices and continue to fry. After a couple more minutes add the uncooked rice and continue to stir fry. If you get sticky brown stuff on the bottom of the pan that’s good flavor up ahead.

Add the soup stock and meat, then gently scrape the brown stuff on the bottom of the pan until it has dissolved. Then simmer covered until rice is cooked.


1/2 cup Olive Oil
3/4 cup Maple Syrup
2 tbl Sugar
1 tsp Salt
3 cups Oats
1 cup Coconut
3/4 cup Sunflower Seeds
3/4 cup Pumpkin Seeds

Combine oil, syrup, sugar, salt and blend until smooth.

Add oats, coconut, seeds and mix evenly.

Line large cookie sheet with parchment paper and spread granola mix evenly.

Roast in oven at 300 degrees for 45 minutes stirring every 15 minutes.