Hardy Eatin'

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Simple Summer Salad

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Simple summer salad

It’s getting hot here in the Midwest and as much as we love soups there comes to be time to put the ladle away. I come from one of those families where the vegetables are mostly canned and/or drowned in sauce, and the only green was iceberg lettuce. Hate on the iceberg lettuce all you want, but at least it was a vegetable. Joel had to convert me over to the beauty of salads as an entrée.  This simple summer salad, is so easy to make, combining apples, tomatoes, and cheese to give you a great side salad.

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Chicken Fajita’s

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Fresh Chicken Fajitas

It’s been hard focusing on writing today. While I want to talk about how amazingly easy it is to make super tasty and affordable fajitas, the loss of George Floyd and Breonna Taylor weigh on my heart. I decided to move to STL for grad school because of Mike Brown and what was happening in Ferguson and the rest of St. Louis by extension.  

It frustrates me to see so many turn a blind eye and continue business as usual when so many are suffering right now. This might not be an evergreen post, but the thing is, police brutality against Black folx has continued to happen, with a new name every week. In that respect it is an evergreen post because it just keeps happening.  

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No Lard Fresh Flour Tortillas

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These no lard flour tortilla’s are super easy to make and even better to enjoy just by themselves. After making this recipe you should be able to see how simple creating flour tortilla’s made without lard (using oil) from scratch are. They also go really great with chicken fajita’s.

One of the things that I have really enjoyed about the quarantine has been taking the time to make things from scratch. Growing up I had tortillas at home from scratch maybe 2-3 times. Fresh San Antonio tortillas are huge, fluffy, warm circles of pure goodness. Growing up my brother and I would ask for tortillas but my mom’s response was always it takes too long and we can get the “good ones” from H.E.B. So there you go. 

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Buttermilk Pancakes from Scratch!!!

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pancakes covered in syrup

The first time he pulled out the vinegar and milk I was confused to say the least. He said he was making pancakes, but I saw no box.  

Usually a red box held the key to my childhood Sunday Brunch dreams of pancakes, eggs, bacon, and sausage. He was making the pancakes from scratch. I felt like Dorothy, we’re not in Kansas anymore.

Turns out all it takes to make buttermilk is milk and vinegar. For more on the step by step process  check out the original post here. Joel tends to say making things from scratch only takes a few seconds longer than making it from a box.  

buttermilk pancakes cooking

I was shook. Pancakes definitely taste better and are much fluffier from scratch than from a box. Usually we pair pancakes with eggs and maybe some fruit, also so much coffee. When we go camping we will add crushed banana for a make ahead breakfast. We’re more of the glamping types; we usually take a little propane grill with us.  

So I’ve been trying to make cost breakdown’s a thing I do with each post, but totaling and dividing takes a lot of time considering most of these things are probably already in your kitchen.

The most expensive parts of this recipe are probably the egg, coconut milk, and vanilla. Honestly we tend to forget about vanilla so that would lower the cost per serving

With this recipe you are trading the convenience of boxed pancakes for a richer flavor and freshness all for only a few extra minutes.

Happy eating!

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Buttermilk Pancakes from Scratch!!!

pancakes covered in syrup
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Delicious mouth watering buttermilk pancakes have never been easier.  This recipe can be ready in as little as 30 minutes, and delivers fluffy, tender and savory pancakes, you’ll be talking about for months!

  • Author: Joel
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: Breakfast

Ingredients

Scale
  • 3/4 c. coconut milk (whole milk can also be used)
  • 2 tbs white vinegar
  • 1 egg
  • 2 tbsp butter (melted)
  • 1 tsp vanilla
  • 1 c. flour
  • 2 tbs white sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Instructions

  1. Combine the milk and vinegar in a medium bowl and set aside for 5 minutes to “sour”
  2. Combine the dry ingredients and mix in a medium bowl.
  3. After 5 minute souring, add the melted butter and egg with the milk and vinegar.
  4. Slowly mix the milk/vinegar mixture into the dry ingredients.  Using a wire wisk, stir until the ingredients are combined and the batter is slightly lumpy.  Don’t over mix.
  5. Heat a medium sized skillet until any water you sprinkle on sizzles.
  6. Add about 1 tbs. of butter or oil to the skillet
  7. Place 1/2 c. of batter on the skillet, flipping the pancake after 1-2 minutes, once the sides start to come up off the skillet.
  8. Once both sides are finished set aside until remaining batter is used.
  9. Serve immediately, or refrigerate for up to 2 days.

Keywords: Pancakes, breakfast, brunch, from scratch

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