Late Summer Peach Pancakes

Give your weekend breakfast pancakes a flavor punch with sweet peaches and cinnamon, for a dish that's scrumptious and one the entire family will enjoy!

Late Summer Peach Pancakes

We are going to slowly ease in to the Autumn food transition since it's technically Autumn this Thursday but in Southern California it is still in the 80's and 90's.  So let's make a dish that has both summer items (peaches) and a bit of fall (cinnamon) in it.  

Pancakes are a go to breakfast for weekends and I thought I would make them a little "fallish" by adding some late summer peaches that are juicy and sweet along with a hint of cinnamon.  This combination is excellent.  The peaches are sliced and added when you are cooking the first side.  The real treasure is that when you flip them the peaches are exposed to the heat and end up tasting like roasted peaches.   Oh My Heavens, especially with the touch of cinnamon to the Great Aunt Grace's buttermilk pancake batter!  You will definitely be missing out if you don't make these pronto.

Enjoy!

What Ingredients do I need?

• Flour - my favorite flour
• sugar
• baking powder
• baking soda
• buttermilk
• cinnamon - you want a good quality spice.  I use this one
• vegetable oil or canola oil - The recipe is from a few generations ago hence the vegetable oil.  I use canola oil.
• egg
• peaches - ripe but not mushy
• butter - used for the skillet or griddle

Substitutions and Variations

• Use whole wheat flour or 1/2 whole wheat and 1/2 all purpose.

• You may use regular milk instead of buttermilk.

• Add a dash of nutmeg.

• Top with whipped cream for a peaches and cream effect.

• Top with powdered sugar instead of syrup.

Kitchen Tips and Notes

• Don't overmix your batter - lumps are fine.

• Preheat your griddle and cook the pancakes on a low temperature.

• When you see bubbles on the tops of your batter it's time to flip.

• Any leftover pancakes can be frozen up to 3 months. Place them individually (don't stack) on a sheet tray to flash freeze for 30 minutes then you can stack them in a freezer bag.

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Late Summer Peach Pancakes

small batch: 2-4

1 cup flour

2 Tablespoon sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1 cup buttermilk

2 Tablespoon vegetable oil

1 egg

1 peach, peeled and sliced into wedges

butter for the pan

In a medium bowl, add flour, sugar, baking powder, baking soda, salt, and cinnamon. Stir to combine. Make a well in the middle and add the oil.

In another bowl whisk together buttermilk and egg.

Add to dry ingredients and mix together until just moistened. Batter will be lumpy.

On a pre-heated cast iron skillet, add a little butter to coat the bottom.  Ladle batter onto skillet for each pancake. Top each pancake with 2-3 slices of peaches.  Cook until golden brown and holes begin to appear on top. Turn on the second side and cook until golden brown.  Serve with extra peach slices and warm maple syrup.

Grilled Summer Squash Caprese

 A variation on an Italian Caprese Salad this Grilled Summer Squash Caprese features summer squash, grilled to perfection, juicy ripe summer cherry tomatoes, and fragrant basil.  The perfect side dish!

Grilled Summer Squash Caprese

This summer it's been all about the side dishes and salads around our house.  We've been grilling pork chops, steaks, and chicken all summer long but the side dishes are really the outstanding items this year.  Here is another delectable side dish that couldn't be easier to make.

Ripe yellow summer squash cut into strips and grilled is topped with cherry tomatoes and basil, then doused with really good olive oil and minced garlic.  Simple, straightforward, and scrumptious!  Try this out while tomatoes are at their peak.

Enjoy!

What Ingredients do I need?

• yellow summer squash

• cherry tomatoes - I used heirloom cherry tomatoes for the color variety.

• fresh basil

• good olive oil - since this is a main component you want the best flavor you can afford.

• fresh garlic

Substitutions and Variations

• Try zucchini or eggplant instead of the squash.

• Switch up the herbs - thyme or oregano would be wonderful.

• Use cut Roma tomatoes or large heirloom tomatoes instead of cherry.

Kitchen Tips and Notes

• Buy ripe fresh tomatoes - since this is a main ingredient you want very tasty tomatoes.  Cherry tomatoes that are on the vine are the most flavorful.  I chose heirloom cherry tomatoes for a more pop of color.

• This dish is perfect served hot off the grill or at room temperature.
• When you use olive oil as a tasting ingredient (the oil flavor is prominent in the food you are eating such as salad dressing, dipping oil for bread, drizzling etc.) instead of cooking, you want the best quality oil that you can afford.  The taste will be better and will make your dish stand out.  Here are a few olive oils that I trust and like.  Kouzini Greek Olive Oil - California Olive Ranch - Lucini 

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Grilled Summer Squash Caprese

serves 6

1 1/2 lbs yellow summer squash (about 3 medium) cut lengthwise in to slices
olive oil
kosher salt & ground black pepper
1/2 pint grape tomatoes, halved (I used heirloom cherry tomatoes)
1/4 cup fresh basil 

1 Tablespoon minced garlic

Brush both sides of the squash slices with olive oil.  Sprinkle with salt and pepper.

Grill on an outdoor grill, or indoor using a grill pan, about 5-6 minutes until crisp-tender, turning once.

Arrange squash on a serving platter along with tomatoes.  Top with basil leaves.  Drizzle with olive oil and minced garlic before serving.

adapted from BHG.com

Mediterranean Couscous Salad

This fresh Mediterranean Couscous Salad is flavor packed with fresh cherry tomatoes, chickpeas, cucumbers, herbs, and feta cheese. A salad you'll want to make all year-round!

Mediterranean Couscous Salad

Tomatoes are at their peak and it's time to take advantage of that by using them in this quick and easy throw together salad.  It's main base is Israeli couscous which is pre-toasted tiny balls of pasta.  This type is larger than the Moroccan type you typically associate couscous with.  It's perfect for salads and lends substance to the dish.  (See below for product sources)  The dish takes advantage of juicy ripe cherry tomatoes that are sweet and bursting with flavor this time of year.  Below I show you my favorite type of cherry tomato.

The salad is very easy to pull together.  Just cook up the couscous, chop your vegetables and herbs, then toss with chickpeas and feta cheese.  A lemon vinaigrette is made to top off the salad.  This one is a winner and I've been making a variation of this all summer long.  In fact, you could make this all year long, but do take advantage of the premium tomatoes that are available now.

Enjoy!

What Ingredients do I need?

• Cherry tomatoes - buy the plumpest, most red tomatoes you can find.  If you can find them on the vine, these tend to have the most flavor.

• Israeli couscous - larger than regular pasta, this is my favorite brand.

• Chickpeas - aka garbanzo beans

• Lemon - for juicing

• Olive oil - get extra virgin

• Garlic - use fresh, pre-minced, or even frozen will do.

• Fresh dill - In summer get the fresh herbs while you can. 

• Persian cucumbers - little green gems that don't need peeling! Bright cool taste.

• Feta Cheese - I prefer buying a block of feta and crumbling it myself.  Feta made from sheep's milk is a wonderful treat as well.

Substitutions and Variations

• Grains such as quinoa, farro, bulgur, or wheat berries may be substituted for the couscous.

• Any mini pasta such as farfalle, penne, or rotini may be used.  They now come in mini sizes.

• Use ripe chopped tomatoes, or heirloom tomatoes if they look better than cherry tomatoes.

• Use English cucumbers instead of Persian.

• Leave off the cheese if needed.

• White cannellini beans would work well.

• Don't care for dill? Try parsley, thyme, or basil.

Kitchen Tips and Notes

• Cook the couscous first since it has to cool before assembly.

• Dried herbs:  I haven't tried it with dried dill, but off season this might be an option.  I would put the dried herbs in with the vinaigrette and then mix it in to the salad.

• For Vegan's use a vegan cheese or leave it off.

• This salad keeps well in the refrigerator for several days in an airtight container.

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Mediterranean Couscous Salad

serves 4-6

1 cup Israeli couscous
1 Tablespoon fresh lemon juice
1 Tablespoon extra virgin olive oil
1 garlic clove, minced
Kosher salt & freshly ground black pepper to taste
3-4 cups of cherry tomatoes, (about 1 1/2 pints), halved 
1 15oz can chickpeas, drained and rinsed
3-4 Persian cucumbers (depending on size), sliced
1/2 bunch fresh dill, chopped
1/3 cup crumbled feta cheese
Kosher salt & freshly ground black pepper to taste

Cook the couscous according to the package directions.  Drain is need be and set aside to cool.

In a small bowl or jar add lemon juice, olive oil, garlic, and a pinch of salt and pepper.  Whisk or shake until emulsified.  

In a large bowl add the cooled couscous, tomatoes, chickpeas, cucumbers, and dill.  Stir to combine.  Drizzle with dressing and toss until well distributed.  Top with crumbled feta cheese and season with salt & pepper to taste if necessary.  Drizzle a little olive oil on top and serve.