May 2020: Recipe Roundup
My lifelong love affair with cooking
by Cally Peterson
I remember the first time I ate Grandpa Nels’ oven pancakes. We had grown up eating traditional pancakes the way Grandma Ellen made them, so I was skeptical, at first. Who makes pancakes in an oven? But I was soon won over by this fluffy, sweet breakfast treat with its buttery goodness and golden-brown edges.
Preheat oven to 425 degrees. Place butter in a 9-inch pie plate. Heat in oven until butter sizzles.
In separate bowl, beat eggs well. Add flour, milk and pinch of salt, and beat until smooth. Pour batter over sizzling butter in pie plate. Do not stir. Bake for 15-20 minutes, until golden and edges start to brown. Fill with desired toppings. Sprinkle with powdered sugar. Serve immediately.
CALLY'S NOTE: Get creative with your oven pancake toppings! Try these topping variations: fresh berries and whipped cream, cinnamon sugar, bananas and whipped cream, or like Grandpa Nels, warm up that can of pie filling sitting in your pantry. Not only is this recipe easy, but it features common pantry ingredients that make for a quick quarantine brunch dish!
This bold, lemony salad is packed with flavor and became a favorite of mine after my best friend and Cass County Electric Cooperative member, Ariana Carlson, first made it for me. The nuttiness of arugula and toasted almonds are balanced by the sweetness of dried cherries and saltiness of crumbled feta. The wild rice adds texture and soaks up the tangy goodness of the dressing.
Bring a large pot of water to boil with a heavy sprinkle of salt and splash of olive oil. Cook rice in boiling water for 40-55 minutes until tender, but with some bite left. Drain and rinse briefly with cool water to stop cooking process.
Heat 1 tsp. olive oil over medium-low heat. Add almonds and pinch of salt, toasting until lightly golden and fragrant, about 4 to 5 minutes.
Whisk together dressing ingredients until well-blended.
Assemble salad – rice, arugula, basil, cherries, almonds and feta. Pour in dressing and toss well. Season with salt, pepper and more fresh lemon juice, if desired, to taste. Allow 10 minutes for the rice to soak up the dressing. This salad should keep well in the fridge for a few days.
*CALLY’S NOTE: This is a go-to dressing in my house and is made with ingredients I always have on hand. Don’t have fresh greens? This dressing would be delicious in a cold three-bean salad with herbs. I’m envisioning black beans, garbanzo beans/chickpeas and white cannellini beans with a little onion or shallot and herbs swimming in this tangy-lemony dressing. Yum!
Cally Peterson is editor of North Dakota Living. She can be reached at firstname.lastname@example.org.