Makes 4 servings
1-1/2 cups all-purpose flour
3-1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon granulated sugar
1-1/4 cups milk
3 tablespoons butter, melted
Chopped nuts or shredded coconut
1. Heat a griddle or skillet over medium high heat.
2. Whisk together flour, baking powder, salt and sugar in a medium bowl. In a second bowl, whisk together milk, egg and butter.
3. Stir wet ingredients into dry ingredients until well-combined.
4. Ladle spoonfuls of batter onto the hot griddle and cook for 1 to 2 minutes or until bubbles form and pop on the top. Flip pancakes and cook an additional 1 to 2 minutes or until golden brown.
5. Serve with butter, warmed maple syrup and chopped nuts or coconut flakes to look like snow.
Makes 4 servings
1 (14-ounce) can chopped tomatoes
3/4 cup olive oil
Salt and freshly ground black pepper
1 small carrot, diced
1/2 white onion, diced
4 whole cloves
1 cup low-sodium chicken broth
2 tablespoons unsalted butter
1 tablespoon fresh rosemary
1 cup heavy cream
1. Heat oven to 450 degrees F.
2. Place drained tomatoes (reserve juice) on a baking sheet. Drizzle with 1/4 cup olive oil and season with salt and pepper. Roast tomatoes 10 minutes or until they just begin to become golden.
3. Meanwhile, place carrot and onion in a soup pot with remaining olive oil and heat over medium heat, stirring often, for a few minutes. Add tomatoes, reserved juice, cloves, broth, bay leaf and butter.
4. Increase heat to medium high and bring to a boil. Reduce heat and simmer for 30 minutes or until mixture is well heated and almost broken down. Stir rosemary and heavy cream into soup until well blended.
5. If you have an immersion blender, puree soup until creamy. If you don't have an immersion blender, let soup cool for a few minutes then ladle half of the soup into a blender and puree. Then repeat with the other half. Reheat before serving.
Makes 8 servings
2 teaspoons olive oil
2 cups chopped broccoli florets
3 cloves garlic, finely minced
1/2 cup all-purpose flour
3 cups milk
1/2 cup grated Parmesan cheese
Salt and ground black pepper to taste
1 (10-ounce) box frozen chopped spinach
1-1/2 cups ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup shredded Swiss cheese
1 (16-ounce) box oven ready lasagna noodles
1. Heat olive oil in a pot over medium heat. Add broccoli and cook, stirring often, for 3 to 4 minutes. Add garlic and cook, stirring, for 1 minute or until fragrant. Set aside.
2. Add flour to a pot and combine with milk. Bring to a boil over medium heat, stirring well to combine. Continue cooking until mixture becomes thick. Stir in half of the Parmesan cheese and season with salt and pepper.
3. Remove pot from heat and stir in spinach. Set aside 1/4 of this mixture for use on top of the whole lasagna.
4. Preheat oven to 350 degrees F.
5. In a small bowl, mix ricotta, mozzarella and Swiss cheeses. Arrange 4 lasagna noodles on the bottom of a 13x9-inch baking dish, spread 1/4 of the spinach mixture over noodles, top with 1/4 of the cheese mixture, and 1/4 of the broccoli mixture.
6. Continue layering noodles with the spinach, cheese and broccoli. Top entire lasagna with reserved layer of the spinach mixture.
7. Bake for 30 to 35 minutes or until cheese is melted and bubbly. Let sit for a few minutes before cutting.
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