I’d like to share a few recipes I’ve gotten from my neighbors recently. I’ve said it before, but I’m so lucky to have these women living next to me. Each of the 5 women on my end of the street are truly amazing, and they’ve all added so much to my life.
Yesterday I was asking Emily for her pizza dough recipe, and she suggested her sauce recipe as well. I think I messed up the dough, but the sauce was fantastic! I was eating the leftover sauce with a spoon on its own – it’s that good! I’ll include the recipe below, but if you’d like to have just that recipe without the rest of this post, I’ve posted it here.
The other recipe I’ve gotten and tried recently is from my neighbor Shannon. Shannon mills her own wheat and makes the most amazing things with it. Her bread is seriously to die for. While I don’t mill my own wheat (yet…I’m finding I’m more granola every day so who knows where I’ll end up) I did try her pancake recipe with store bought whole wheat. The scent of cinnamon and nutmeg waft through the entire house as they’re cooking. Mmm. If you make these, don’t you dare put Mrs. Butterworth’s high fructose corn syrup goo on it. Real maple syrup only.
Talking about the pancakes is making me hungry. I think I’m going to make them for lunch. Breakfast for lunch is okay, right?
Emily’s Pizza Sauce
1 tsp olive oil
½ cup minced onion
1 clove garlic, minced
2 cups tomato sauce
1 can (5.5 oz) tomato paste
1 Tbsp dried oregano
1 Tbsp red wine vinegar
1 tsp sugar
¼ cup roughly chopped basil (optional but strongly recommended)
Heat olive oil in small saucepan over medium heat until shimmering. Add onions. Cook and stir for 2-3 minutes, or until onions have softened. Add garlic and cook an additional 30 seconds, or until fragrant.
Add all remaining ingredients. Bring to a boil. Reduce heat to low. Cover and simmer for 10 minutes, stirring occasionally. Remove from heat and stir in basil.
Cool before using. Store in an airtight container for up to 1 week.
Shannon’s Whole Wheat Pancakes
2 cups whole wheat flour
2 ½ tsp baking powder
½ tsp nutmeg
½ tsp cinnamon
¼ tsp salt
1 ½ cups buttermilk
5 Tbsp sucanat (may be substituted for brown sugar)
1 egg white
2 Tbsp unsalted butter, melted and cooled slightly
½ – 1 cup milk (enough to reach desired consistency)
In a large bowl, mix all dry ingredients. Form a well in the middle.
In another bowl, mix wet ingredients well. Add to dry ingredients and mix until just combined. Add enough milk to reach desired consistency.
Let batter sit for a minute as you prepare griddle or pan. Heat over medium high heat, lightly grease pan and cook pancakes as usual.