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Gluten Free Grain Free Buckwheat Pancakes

27 Feb

While surfing on the interwebs the other day, looking for grain free chocolate chip cookies, I found this recipe for buckwheat pancakes.  I don’t think I’ve had a pancake in 4 years so I thought I’d give these a whirl.  And buckwheat is technically a grass, not a grain.  Party Bonus!

The key to these delicious pancakes is soaking the buckwheat flour overnight in buttermilk which gives it that sourdough flavor and bubbly mix.  They turned out so good!  These made me soooo happy with a little butter and maple syrup!  And I know they will do the same for you too!

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Herby Chicken Skewers

27 Jul

When the lovely and amazing Stephanie A. Meyer of blog Fresh Tart Steph asked me for a recipe she could feature on Dara & Co. I immediately thought of this Herby Chicken Skewers.  It’s been a winner for caterings and my personal chef clients L-O-V-E it!  Here I share this coveted recipe with you.  Grill it up and tell me what you think!  The cucumber mint yogurt dipping sauce is the same sauce that I use at the Foxy Falafel stand to.  Now you get 2 coveted recipes!  Lucky you!

FreshTartSteph Recipe: Herby Chicken Skewers with
Cucumber Mint Yogurt Dipping Sauce – Dara & Co. – July 2011 – Minnesota.

 

 

 

 

 

 

 

 

 

Photo by Stephanie Meyer

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For The Love of The Pickle

6 Sep

I love to pickle and if you have visited the Foxy Falafel stand at all this summer you will see the evidence of this love. I think I got it from my mom and my grandma. These are the dill pickle spears at the Foxy stand that are tangy and tart and dilly and garlicy and crisp and crunchy! Thought I would share this lovely recipe with you as I have had many requests. These are refrigerator pickles and are not processed so be sure to store in the fridge and use within 6 months.

Refrigerator Pickles
You will need a large crock or glass jar.

Make a Brine:
2 Cups water
2 cups apple cider vinegar
1/4 cup salt
1/2 cup sugar
2 Tbsp. Garlic, minced
2 heads of dill or 4 fresh dill sprigs
4-6 cucumbers

Mix salt, water, sugar, cinnamon, fennel, and vinegar. Bring to a boil.

Rinse pickles, slice, and put in jars with garlic and dill split between 2 mason jars.

Pour brine mixture over pickles filling jars. Top with lids. Refrigerate. Use within 6 months.

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