Starting fresh with a new year is a chance to hit the reset button for many people, and your family can use this opportunity to rethink homemade meals while striving for nutritious (and still delicious) dishes. From snacks to the main course each evening, the options are nearly endless for planning a revamped menu with healthier ingredients.
Dinnertime can be a cinch with Peanut Butter Chicken, a simple dish that takes less than 20 minutes to make when busy evenings call for a quick solution. If a veggie-based option aligns better with your family’s desires, try Veggie Sammies with Peanut Butter Satay Sauce or go full-on comfort food with Very Vegan Peanut Butter Jackfruit Chili. Snacking doesn’t have to mean forgoing your dedication to nutritious choices either – these Peanut Granola Bars can be your made-at-home masterpiece for adults and children to enjoy.
These recipes from the Georgia Peanut Commission are powered by peanuts, a nutrient-rich superfood that delivers 19 vitamins and 7 grams of protein per serving for a health benefit punch in each bite.
Discover more nutritious recipe ideas at gapeanuts.com.
By DONNA ERICKSON
As traditional recipes poured out of family cookbooks over the holidays, I went on a quest for the “best” Swedish pancake recipe from my friends and their Swedish American friends. I soon discovered that there are probably as many recipes as there are Swedish grandmothers — and grandfathers.
Growing up, I recall that my Grandma Ruth, a second-generation Swede, actually didn’t work from a formal recipe. “A little bit of this, a lot of that,” she’d say to me as I stood on a footstool by her side, carefully pouring milk into a wide bowl. A lot of “that” usually meant the melted butter that would blend smooth as silk into the batter.
I later learned the basic techniques for flipping the pancakes from my dad. (Unlike the thicker American flapjack, a Swedish pancake is more like a French crepe, so flipping can be unwieldy at first.)
My family and I have continued the tradition of making Swedish pancakes topped with bright-red lingonberry preserves and a dusting of confectioners’ sugar.
1 cup flour
1/4 teaspoon salt
2 cups milk, or 1 1/2 cups milk and 1/2 cup half and half (optional)
1/4 cup butter, melted and cooled, plus butter for cooking.
1. In a medium bowl, combine all of the ingredients with a whisk until smooth. Do not overbeat.
2. For each pancake, lightly butter griddle or large skillet; heat over medium-high heat. When quite hot, pour 1/3 cup of the batter into skillet. Swirl it around so that it forms a thin 8- to 9-inch layer on the bottom of the pan.
3. Cook until the pancake is golden brown on the bottom (lift up a corner to check the color) and small bubbles are visible on the top. This happens quickly. Flip with a narrow spatula and lightly brown on the other side.
4. Set on a plate, and fold in half or quarters, if you wish. Serve hot with traditional lingonberry, strawberry or raspberry preserves. Top with a dusting of confectioners’ sugar. Makes 12 pancakes.
©2020 Donna Erickson