Dutch Baby...

After yesterday of eating traditional foods, I have to crow over the fact I was able to get my husband to eat sauerkraut, collards, and black-eyed peas all in one day.

 My German background traditional says on New Year’s we eat Kielbasa and sauerkraut. My husband’s Southern roots state collards, black-eyed peas and corn bread. Both are eaten for luck and prosperity and this year, I was not taking any chances and made both!

The kids return to school and the husband returns to work today, this means life can get back to a normal routine.

I thought I would share with you something a little different: Dutch Baby

Dutch baby is also known as pop-up pancakes or Germany pancakes. They are light but filling warm goodness, that sort resembles a fallen soufflé.  These are baked in a hot skillet and rise a bit when cooking. When taken out of the oven the pancake will collapse into itself. I like to sprinkle mine with powdered sugar and my canned black berries. The traditional way is to squeeze lemon juice on them; the kids like to use maple syrup.

This recipe will make one large pancake, which can be cut into fourths using a 12-inch cast iron pan skillet. I have used other non-stick skillets; you just have to make sure they are oven safe for the high temperatures. For a change or if you are feeding several people you can muffins pans. Grease and fill the cups, without heating the pan up.

Please take note that you have to use butter, you cannot use a cooking spray.

Ingredients:

1 cup milk

1 cup flour

6 eggs

1/4 cup butter

dash salt

¼ teaspoon cinnamon

¼ teaspoon nutmeg

1 Tablespoon vanilla extract

Directions:

Preheat oven to 425° F, place 1 Tablespoon portions of butter into 12 inch skillet

Place skillet into preheated oven,

Meanwhile, mix all the ingredients with a mixer, until smooth and completely blended

 Remove hot skillet from oven; make sure inside of skillet is completely coated with butter.

Pour all the batter in the skillet and return skillet to oven.

Bake until puffed and lightly browned, about 15 minutes.

 Remove promptly and sprinkle with powdered sugar.

Ceviche...

Happy New Years!

After all, of the rich, heavy, over-loaded fats and sweets, it is no wonder why a majority of people pick lose weight for a New Year’s Resolution.

I personally, don’t make resolutions. If you honestly want to do something, or not do something, why wait until the first of the year? Is it easier just to follow the herd of your co-workers who all join the cause, but are not truly committed to following through?

So for those who want something light, fairly healthy and like sushi, I suggest you try Ceviche.

What is Ceviche? It is a yummy, tart, salty, and spicy dish from Latin America. I like to use big lettuce leaves and make it into wraps. Ceviche is made with raw fish, but the citric acid in lime or lemons change the proteins and essentially “cook” the fish without touching heat to it. Translucent fish will become opaque white as it sits in the acidity juice. The acidic juice does not kill bacteria and parasites as well as heat does, it’s important to make sure the fish you is a as fresh and clean possible.

Ceviche Recipe

1 lb firm white fish, suggestions would be sea bass, flounder, halibut or red snapper. *Shrimp can be substituted for the fish.*
1 small red onion
1 clove garlic
4 or 5 sprigs of cilantro (coriander leaf)
1 small (¾", 2 cm) hot chili about 8 limes (enough for at least ¾ cup of juice)

1-3 Tablespoon of Srirach
¼ teaspoon salt, and pepper to taste

1 avocado

Cut fish into ½" cubes. Mince the onion, garlic, and chili coarsely. Chop the cilantro very finely. Juice the limes and strain to remove the pulp and seeds.
Mix all of the ingredients except avocado and refrigerate tightly covered for at least 3 hours. Stir and return to refrigerator for another 6 – 8 hours to get the flavors to blend.

Serve with avocado, corn tortillas, tortilla chips, or lettuce leaves.