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It never fails, every Sunday morning, out comes the pan and flipper for some tasty pancake making.  I wake up thinking about it and it really helps that my little pea is very keen on them too! I really am a vanilla kind of girl when it comes to my Mom’s pancakes.  Double stacked with butter and syrup please!  You might think me folish for letting you in on this little secret, but I favour with all my heart and tongue the Aunt Jemima syrup.  Gasp!  Coming from a land known for it’s woody maple syrup it is truly an offence.  Especially for my francophone friends.  My good friend from Quebec found out my little secret when we lived together in Vancouver training for the Olympics.  She scolded me and then had to avert her eyes every time we chowed down on our day off.  But alas, my shame is always overrun by my preference for the lady bottle.

Over here, Aunt Jemima is replaced by syrup imported from the States.  Bosco claims it is the original.  I must say it is good enough to pour over my pancakes.  Those plain little cakes.  This weekend, though, I was itching for something less plain – less vanilla.  Didn’t I see some banana loaf pancakes one of the many blogs I follow?  After a short search I realized it was these carrot cake pancakes that I mis-remembered.  Hmmm, those could be good another day.  Instead I meddled a little with my Mom’s classic, fried them up in some extra creamy european butter and me and LP had a right good feast!  With my Bosco syrup.

Banana Loaf Pancakes

We use stainless steel pans in our house, so pancakes tend to stick.  I have found that frying them in some butter makes them crispy and delicious around the edges and omits the buttering-of-the-pancakes step.  Also, did you know that European butter has more milk fat in it?  I have totally noticed the difference and it sure is creamy! I always eat pancakes with syrup so I never feel the need to add sugar.  If you do, then a 1/4 cup will do. This recipe makes 8-10 small pancakes.

1 and a half mashed ripe bananas

1 egg

1/8 cup oil

3/4 cup milk

1/2 tsp vanilla

1 cup flour

2 tsp baking powder

Mix together the wet ingredients and then whisk in the dry. Preheat the pan on low to medium heat.  Prepare your pan with butter and ladle on 2-3 small puddles of batter.  Only put the butter where you are planning to put the batter.  This keeps it from burning in the spots where no batter will be.  When bubbles start to emerge on the top, gently flip over and cook through. Repeat.  Serve immediately with the syrup of your preference!



I have a new obsession. Pinterest.  First of all, let me explain to you what this is if you don’t already know.  It is a website that acts as a message board for all the coolest things people find on the world wide web.  I could  just keep scrolling and scrolling down the endless page of pins.  Well, sometimes I do…  SO many interesting things. Anything from hair do’s to nail colours and recipes to quotes.  I have saved many a link.  Especially for crocheting.  When I am going to find time to do all this crafting, who knows? But, man, I am loving this resource.

There also have been many a recipe saved.  Althought, pinteresters are keen on slow cooker recipes involving pop and also baked goods involving pop.  A little cringe worthy, but also….. interesting.  You see what I mean?  Lots of cool stuff.  So, brought to you by Pinterest is this lasagna soup.  I think it’s a cool twist on a favourite.  I love me some lasagna.  My mother is actually known far and wide for her lasagna.  She says the secret is cooking it in the stone, but whatever it is, it is the one thing that is always requested from family and friends alike. So, I am like a lasagna connoiseur, if you will.

This recipe is basically lasagna soup. Ok, duh, that is what it is.  Lasagna with a thinned out sauce in a bowl.  I thought it was easier/quicker than making the real thing.  And it was also kind of cool to have a switch up.  With the foggy, chilly, cold weather here, soup really does hit the spot better than anything else. On the whole I give this soup a 9 because I can get all the goods from a real lasagna in it, have the cosiness of soup to warm my chilled bones and it is interesting (or should  I say Pinteresting?).  Happy slurping!

Lasagna Soup – adapted from this link A Farm Girl Dabbles (check out her picture -delish!)

You could definitely add some veggies into this soup.  I like to put zucchini and broccoli in my lasagna, so why not in the soup?

2 tbsp oil

1/2 tsp red pepper flakes

2 tsp dried oregano

2 cloves garlic, minced

1 onion, diced

300g extra lean ground beef

2 tbsp tomato paste

1 28oz can or 2 smaller cans diced tomatoes (she used fire-roasted, so if you can find it…)

4 cups chicken broth + 2 cups water

2 cups dry mini lasagna noodles (or rotini etc)

For the cheese dollop:

cottage cheese or ricotta

grated mozzarella

grated parmesan

Start by heating up some oil with the red pepper flakes, oregano and garlic.  I’ve been doing this lately and it seems like the seasonings really come alive inthe warm oil.  Have your onion and beef ready to dump in before it burns though.  Once yo ucan smell the oregano and garlic, dump in the onions and saute for about a minute and then dump in the beef and break it up.  Continue cooking until the beef is browned.  Now, stir in the tomato paste and cook for about 1 minute.  Next, in goes the tomatoes, broth and water.  Bring this all up to the boil and simmer for 30 minutes.

When you are 10 minutes away from serving, throw in the dry pasta and cook until al dente. While the noodles are softening in the soup, prepare the cheesy dollop.  Mix together some cottage cheese or ricotta and some grated mozarella and paremesan and dollop it into the bottom each bowl.  Pour the hot soup over the dollop and throw on some fresh basil if you like.  Serve immediately.  Makes 8 servings.



I'm an ex-Olympian and I have a serious passion for food. I guess you could call me a food lova! What about you?

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