Tag Archives: ovo-vegetarian
Adapted from a Mount Vernon recipe
Wife Jan’s college friends are visiting and I have been cooking up a storm. Her friends come with a long list of food restrictions—no wheat, rye, barley, tomatoes, citrus, or lactose—so it is quite the challenge. I am making breakfast and I though corn pancakes would fit the bill. I decided to make a pear fruit salad to go with them.
I am doing a Japanese dinner for our Sunday meal. While there may be a main dish of meat and rice or noodles, Japanese meals usually include many small side dishes with a variety of textures, colors and tastes. The aesthetic— moritsuke—is that it is food for the soul as well as the stomach. I am making chicken teriyaki and this is one of the side dishes I decided should go with it.
Since I learned to make pancakes from scratch, I no longer have any commercial pancake mix in the house. I had adapted a Martha Stewart pancake recipe—less sugar for diabetics—and I went on to adapt a waffle recipe—which turned out to be very close to Martha Stewart’s recipe (again lower sugar). Now, I decided to take it one step further by adding some dried blueberries for Jan’s Mother’s Day breakfast.
Jan’s Ethno Breakfast has come around again. For the last one I had made two dozen curried deviled eggs with chives. I did not want to make exactly the same thing again, so I thought I would make this batch Cajun. Cajun cuisine calls for “the holy trinity”—bell pepper, celery and onions.
I am making Easter dinner and I decided to make latkes to go with my ham and salmon main dishes. I have more people attending this meal, so I have increased some of the ingredients from the last time I made these popular pancakes. I have also decided to add a touch of mustard seeds.