Indian Lentil Pancake

Originally uploaded by improvisationalgourmet

Here is the photo for the finished Indian Lentil pancake. To ensure proper cooking in the center, we actually made a whole with the spatula. It cooked over medium/high heat (400 degree griddle can be used). Make sure you oil the pan or griddle before putting in the batter. It gives off a lovely aroma when it is cooking — and lets you know that it is probably ready to turn.

Indian Lentil Pancake

Originally uploaded by improvisationalgourmet

I took an Indian Lentil Cooking Class. The first thing that we made was this Lentil Pancake. Soaked lentils and rice were combined and blended on a coarse setting. Indian spices, both fresh and dried, were added to the mix: red chillies, ginger, onions, cilantro, and curry leaves. Spinach and carrots give the pancake its bouquet of colors.

We also added something that I had never heard of before: Asofoetida. When I asked what it was, they described to me that it was something like “Beano”, but that I could find it in the Indian spice isle.

I guess you don’t know until you ask!

This was a very spicy, and wonderful dish.

Meal Planning is one of the most difficult things for me.  It is such a simple concept, yet so hard to put into play.  Big Oven is offering a free trial of their new Meal Planner.  Just click on “Plan” in their menu, and give it a try.  I know I am going to see if it is something that works with my meal planning (or lack thereof!).

Recipes | BigOven.com

Last year during the Holiday season Lori asked me to join and blog about my cookies and baking. Well, in the true fashion of a side-tracked Mom, I am just getting around to joining now. Truth be told, when we talked about it last year, I was on the tail end of my baking with the Holidays looming on the horizon. Just wrapping up for the season was on my agenda along with all of the other Holiday festivities. Which brings me to this year. I am ready to go! Believe it or not, it is not too early to start the holiday baking. Where our good friend Lori is all about how to pull a great meal out of the hat, that is not my M.O.. Since cookies and baking are a formula, I don’t make a ton of important changes to the recipes. I am more of a “here is a system that I have tried” kind of girl. So, my articles are more about systems, tricks of the trade, and trial and error. I will be happy to post many of my recipes if there is a request or need for them. I try to work with a combination of super easy or what I like to call “stand on one foot” cookies, as well as some more intricate multiple step cookies. So grab your apron, oven mitts and favorite spatula and let the cookies begin!

Returning from the family summer cabin is always a chore to combine two households of food.  This is NOT the time to go to the grocery store.  Find something to cook so that you have time to review all you have now in your pantry, refrigerator, and freezer.  Also, don’t forget that you can get some great buys at the local farmer’s market while you are making out your grocery list.  How about your garden?  Is there anything there that needs harvested?

Tonight was Creamed Dried Beef on the bakery Happy Heart Bread.  Leftover corn-on-the-cob with some broccoli and cauliflower and cranberry sauce rounded out the meal.

Time for some reverse meal planning tomorrow while taking inventory.  I’ll start with making note of all of the food in the pantry (and counter overflow), refrigerator, and freezer.  Then, figure out what will make a meal, and/or what additions are needed to use up current stock.  Then, it’s on to the family favorites and new recipes.  All the time making sure that easy meals are on busy nights — those are great for the grill or crock pot.

With back to school such a busy time, the time spent in meal planning and shopping is not only easy on the budget, stress level; but it also brings the family around the table for important dinner conversation — a chance to connect and reconnect!