Whole Wheat Buttermilk Pancakes
1 cup whole wheat flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp sugar
1 cup buttermilk
1 Tbsp melted butter
Combine flour, baking powder, baking soda, salt, and sugar in one bowl. Whisk together buttermilk, melted butter, and egg in another bowl. Combine the two together and stir until smooth.
On a heat gradient of 1 to 10, cook these at a 4 on a non-stick, cooking spray coated surface. Watch for bubble formation and cook until golden.
Commentary: This recipe takes less than 12 parsecs and is enough to feed two people or 1/10th a Jabba.
Inspired by: http://southernfood.about.com/od/pancakesandwaffles/r/buttermilk-pancakes.htm
Buffalo Turkey Pot Pie
1 pound cooked turkey breast – cubed
1 cup sliced carrots
2 stalks celery, chopped into bite sized pieces
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 3/4 cups turkey broth
2/3 cup milk
1/2 cup Louisiana buffalo wing sauce
1/2 cup blue cheese, crumbled
2 (9 inch) unbaked pie crusts
Preheat oven to 425 degrees F (220 degrees C.)
In the saucepan over medium heat, cook onions, carrots, and celery in butter until soft and translucent. Stir in flour, salt, and pepper. Slowly stir in milk. Simmer over medium-low heat until thick. Whisk the chicken stock, cooked turkey, and wing sauce into the butter/flour mixture/milk and bring it to a boil. Simmer until thickened, 2-3 minutes.
Place the turkey mixture in bottom pie crust. Sprinkle with blue cheese. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Inspired by: http://www.food.com/recipe/buffalo-chicken-pot-pie-284101
Traditional Irish Breakfast
Winstons Irish bangers
Heinz Baked Beans
Winstons White Pudding
4 cups of mashed potatoes
1/4 cup all-purpose flour, plus extra for dusting
Place warm mashed potato in medium bowl. Stir in flour. Mix lightly until dough forms.
On a well floured surface, knead the dough lightly. The dough will be sticky. Use a floured rolling pin to flatten into a 9 inch circle about 1/4 inch thick. Cut into quarters using a floured knife.
Sprinkle a little flour into the base of the skillet and cook the farls for 3 minutes on each side or until evenly browned. Season with a little salt and serve straight away.
Inspired by: http://allrecipes.com/recipe/irish-potato-farls/
Turkey and Port Wine Cheese Sandwich
Roasted turkey breast
Port Wine Cheese
Green leaf lettuce
Fresh ground pepper
***Note: Use cranberry relish and port wine as a spread inside sandwich***
Rhubarb Cream Pie
3 cups rhubarb
3 eggs (separate out the white of one)
2 cups sugar
1/4 cup butter
1/2 tsp salt
1/2 cup flour
3 Tbsp heavy cream
1 Tbsp orange juice (preferably from an actual orange)
1/2 tsp cinnamon
2 unbaked pie crusts
Mix all ingredients except the rhubarb really REALLY well. Then fold in the rhubarb. Pour into a pie crust, then top with another pie crust. Brush the egg white onto the top pie crust, then sprinkle it with cinnamon and sugar. Bake at 375 degrees for 30 minutes. Reduce temp to 325 degrees and bake for another 20 minutes.