Saturday, November 15, 2008

Apple Pancakes


We are a family who love us some pancakes.  And we especially love 'em with stuff - blueberries, apple slices, pumpkin puree, etc.  A plain pancake - it seems almost criminal.

These pancakes have applesauce in the batter in place of oil.  Then I thinly sliced apples and cooked them on top with a sprinkling of cinnamon.  Top with a bit of syrup or whipped cream, and you have a scrumptious treat.

Saturday, November 8, 2008

Navy Bean Soup

I haven't been feeling much like cooking lately - I don't even think I could tell you what we've eaten the past month.  Finally, I've tried something new and I really liked how it turned out.  It was thick and savory and brimming with delicious veggies.  The original recipe called for a 2 lbs ham hock, I substituted smoked turkey leg, the results were quite nice.

Navy Bean Soup with Smoked Turkey

1 lb Navy beans, rinsed and soaked 
4 TB olive oil
4 C chopped onion (about 1 large onion)
1 C chopped carrots
1/2 chopped celery
3 minced garlic cloves
6 C chicken broth
3 C water
2 bay leaves
6 sprigs parsley chopped
2 lbs smoked turkey legs
2 C chopped, peeled potatoes
2 1/2 tsp thyme

1.  Saute carrots, onion, celery & garlic in oil until soft - about 10 minutes.  Add beans, broth, water, bay leaves, parsley, turkey, potatoes and thyme.  Bring to a boil, reduce heat and skim off foam.  Simmer partially covered for 2 hours, stirring occasionally.

2.  Remove turkey and bay leaves.  Cut turkey off bone.

3.  Set aside about 3 C of soup and beans.  In a food processor, puree until smooth.  Return mixture to soup along with turkey pieces.  Season with salt and pepper.

May be refrigerated two days or frozen.

Serves 6 to 8.