This recipe is from the NordicWare site. We’ve chosen to include it here because of our October 2019 Featured Give-away.
Cooking your entire meal on a single sheet pan makes dinners easy and delicious and cleanup is a breeze. After you try this recipe, let us know what you think in the comments below. And don’t be afraid to experiment and change things up based on what you have on hand. The original recipe (as shown here) is southwest inspired but could easily be changed up by substituting different spices. You could use any summer squash in lieu of zucchini. Let your imagination (and your spice pantry) go crazy.
You’ll find the following items that were used in this recipe at The Kitchen Company.
** Used in this recipe **
- NordicWare Baker’s Half Sheet Pan
- Measuring cups
- Measuring spoons
- Mixing bowls
- Mixing spoons
- Chef’s knives
- Oven mitts/potholders
** Optional tools **
- Silpat half sheet pan non-stick liner (optional)
- Corn Cutter (for getting the kernels off fresh cobs) (optional)
- Garlic peelers and mincers
Sheet Pan Sweet Potato Hash
Preheat oven to 425F. Lightly oil or spray Baker's Half Sheet pan. Place sweet potatoes in microwave safe bowl and precook for 3-5 minutes. Alternately you can pre-parbake them or steam them for 8-10 minutes. When they are cool enough to handle, mix the cubed sweet potatoes with the zucchini, red bell pepper, onion, black beans, corn, olive oil, garlic, chili powder, cumin, and paprika.
Spread the mixture evenly onto prepared half sheet. Bake for 15-20 minutes, stirring halfway through. Remove from the oven and, using a spoon, make six wells in the vegetables for the eggs. Crack an egg into each well. Sprinkle eggs with salt and pepper and return to the oven for an additional 7-9 minutes or more depending on how you like your eggs. Serve immediately.
This lovely little pancake is from the Breakfast At Morning Glory cookbook by Patty Groth. Patty owns Morning Glory Restaurant in Ashland Oregon. Her cookbook is available at the restaurant and, if you are lucky, you may even get an autographed edition!
Morning Glory opened in 1997 in a converted 1926 craftsman style house at 1149 Siskiyou Blvd, Ashland. Their specialty is breakfast but lunches are popular as well. They are open seven days a week (thank goodness for us!) from 8:00 am until 1:30 pm. If you are anywhere in the Rogue Valley or southern Oregon in general, it’s most certainly worth a trip to Ashland for breakfast (or lunch) in this well-loved establishment. Give them a call if you need any further information 541-488-8636
In honor of our celebration of National Pancake Day (September 26) and our pancake-palooza in the store on Saturday, September 28, 2019, we’ve been adding pancake recipes to our (slowly growing) collection of recipes. This is one of our favorites. We hope you enjoy it as much as we do.
Roy (& Frank)
NOTE: This recipe contains cocoa powder. The Kitchen Company carries two types of cocoa powder by Guittard, makers of fine chocolate products for 150 years and based in the US.
These wonderfully thin pancakes have a richness to them that comes from the addition of cocoa. The batter seems thin but it thickens as it rests. Best if made the day before serving, covered and refrigerated. Just slice your bananas and add to the batter or serve on top. We do both. Serve with walnut butter or lemon butter and pure maple syrup.
NOTE: reprinted from the book Breakfast At Morning Glory – Recipes, Mishaps and Adventures from the Little Blue House by Patty Groth
Buckwheat Banana Pancakes
Combine flour, buckwheat, cocoa, sugar, baking powder, and salt in a large bowl.
Whisk together eggs, milk, and vegetable oil and add to the dry mix. Whisk to combine.
If leaving until tomorrow, cover and put in the refrigerator. If cooking today, let the batter rest a bit.
Cook on a hot, greased pancake griddle.
Flip when bubbles appear on the tops and cook for two more minutes
Who doesn’t love a delicious perfectly cooked pancake? Pancakes can be savory or sweet, breakfast or dinner, silver dollar sized or dinner plate sized. But no matter how you like your pancakes, you should
- start with a great batter made with the best ingredients you can get
- patiently cook your pancakes on a pan that heats evenly
- carefully flip your pancakes when ready
Below is our version of the perfect thick and fluffy pancake.
This is a perfect recipe for thick and fluffy pancakes.
In a large measuring cup, mix the eggs and milk well.
In an appropriate sized bowl that will accommodate all the ingredients, mix together the flour, baking powder, salt, and sugar.
Make a well in the center of the dry ingredients.
Add the melted butter to the egg/milk mixture then immediately pour it into the well in the dry ingredients.
Stir until just combined using a silicone spoon or spatula to draw the dry ingredients up from the bottom.
DO NOT OVER MIX
The batter should be lumpy and thick but decently incorporated.
Allow the batter to rest while you select your griddle or fry pan allowing time for it to heat to medium/medium high (you know your stove best).
When you flick a few droplets of water on your pan and they dance around, your pan is ready.
Add a little butter (or bacon grease) to the pan and coat it evenly.
Use a 1/2 cup measuring cup to dip from your batter bowl and pour the mixture onto the waiting griddle/pan.
Do not flip the pancakes until bubbles appear and pop. If your pancakes are burning before they are bubbling then turn down your heat.
Once they have bubbled and popped, flip them and let the other side cook. When they're done, they should slide on the pan easily.
Serve immediately with your choice of "garnishes".