Pam Anderson's Blog, page 67

A Perfect Friday Morning

I woke up—somewhat reluctantly—at 5:45 this morning. The smell of freshly brewed coffee (thank God for the automated coffeemaker!) wafting through the air and the first rays of sunshine finding their way through the bedroom curtains quickly soothed my wrong-side-of-the-bed attitude. After days and days of hazy low-hanging clouds and a constant chilly drizzle, this...

Multigrain Pancakes with Vanilla and Cinnamon

This recipe is adapted from Mom's book Perfect Recipes for Losing Weight and Eating Great.  Since Tony hates vegetable oil, I used olive instead. If you have bananas or berries hanging around, add those to the batter, too! Makes about 16 4-inch pancakes 1 cup all purpose flour 1/3 cup each: cornmeal, whole wheat flour,...

Learn from a Pro

There is much to love about being a blogger. It keeps me in touch with Mom and Sharon, it keeps me writing and cooking every day and it keeps me engaged with a community of like-minded people. It has also connected our family to wonderful people from our past and present in a new way....

Jennie's Homemade Ricotta

This delicious ricotta recipe comes to you directly from Jennie's Kitchen. For photos of the ricotta process and more great recipes from scratch, check out her blog. Makes about 2 cups Keep in mind the ricotta will thicken in the fridge, so don't drain it too much, or it'll end up dry and cakey. I...

Breakfast in Jericho

A scant two weeks of serious touring in Israel and Palestine, we have a free day. How to spend it? Some of us head for the desert. We arrive early morning just in time to climb a sand dune and watch the sun slowly rise above the thick, low clouds on the eastern horizon. We...

Palestinian Breakfast

Serves 4 Iyad served this to us for breakfast with warm pita, cucumber spears, and tomato and sweet onion wedges, but in less than a week home I can attest it makes a darn good lunch and appetizer. 2 cans (15- to 16 ounces each) fava or pinto beans 2 garlic cloves, minced 1 tablespoon...

Dessert: The Great Unifier

I'm in Israel for two weeks. At first I considered myself a tourist. Turns out I'm a pilgrim. Until now I thought pilgrimages were Bucket List top ten for the superstitious hyper-religious. It's way too early to say how this trip will impact my life, but having spent a week here now, I know one...

Lentils and Rice with Caramelized Onions

I know you all were probably expecting a dessert recipe. It's just that the cake was store bought and nothing special, but this lentil and rice dish I got the chef to give me is definitely worth sharing. Serves 4 to 6 1 1/2 cups brown or green lentils (about 10 ounces) 1/4 cup olive...

Butternut Squash Lasagna Bake with Ricotta and Sage

Serves 6 If you can find them, use fresh sheets of pasta in place of the oven-ready noodles. Simply lay the fresh sheets right in the pan. 1 medium butternut squash (about 2 pounds) peeled and cut into 1-inch cubes (about 6 cups) 2 tablespoons olive oil Salt and ground black pepper 6 to 8 ripple-style oven-ready...

Forgotten Finds

When we arrived in New York, we had one small book case filled with the treasured reads that we loved enough to pay to ship from England to America. There were about ten cookbooks and forty novels. But after a year as a food blogger with a growing passion for food, the bookcase was heaving. ...