How do you use Menu 4 Mom's

I have to say I have really gotten into this pre-made menu stuff.  For me the key is too not get crazy modifications or changing the schedule is okay, this is huge growth for me people.  (sigh... I miss the non-neurotic,  oh well version of me I remember being less stressed)  Anyhoo FOCUS!

I like the schedule and with my recent awesome gift from my family of the ITOUCH!  YEAH FOR ME!  (I named her Brae... you know like Braeburn APPLE, I am so clever!)  oops FOCUS!  You see what I do is email myself a copy of the menu and the grocery list and open it in Brae (my itouch), and tada! I just turn it on flip the through the pages and shop.  

I have saved paper and I don't have to worry about forgetting my list.  yeah for technology.

Healthy Food Makeover's: Whole Wheat Pancakes

I was going to makeover momma's recipe for pancakes, usually I always use King Arthur Whole Wheat Pastry flour,  it is fabulous cause so far I have used it in many regular recipes with great success and no complaints for the kiddos whom I have fed it to..   Friday's recipe also includes a whole wheat substitution.  But I came across this awesome recipe how can you resist it.  

I found this great recipe at... http://beckyboop.wordpress.com/2008/01/page/2/.  she has some more fabulous ones... check them out.

 

Whole wheat pancakes

1 1/4 cups King Arthur White Whole Wheat flour 

(this flour is so fine and so mild, it can be used in any recipe!)

3 teaspoons baking powder

1 1/2 tablespoons sugar

1/2 teaspoon salt

Dash of cinnamon

1 beaten egg

1 cup milk

2 tablespoons vegetable oil

1 teaspoon vanilla

Sift together the dry ingredients. Combine milk, beaten egg, vanilla and salad oil; add to dry ingredients stirring just till moistened. Bake on hot griddle. Makes about 12 dollar-size pancakes. (I usually have to double the recipe to make enough regular-sized pancakes for six people.)

This recipe is courtesy of moi. I created this version from a basic pancake recipe.

New farmers market discoveries

I love garlic, so when I was at the "organic stand" at the farmers market and read the words "fresh garlic"  I was intrigued.  You see it looks just like green onions... but smells like garlic.  I tried it in several dishes now, and I am hooked, it doesn't seem strong when you bite in to it but it has worked out real well in soup, a deep pit pork recipe, and a few others.  I like how the whole thing can be used and there is a garlic essence kind of thing going on when you eat a dish with it.  rather than strong garlic taste or biting into, which I love, but not so much my family.  

I suggest you head down to farmers market this thursday and get some... but don't forget to leave me some.