Last week I was again helping out my daughter and son-in-law by babysitting overnight for my granddaughter. I knew I would be there for breakfast a couple of mornings, so I looked on line for a recipe for whole wheat pancakes made with buttermilk. I find that pancakes made with buttermilk make for a lighter tasting pancake.
My internet search led me to a recipe by Betty Crocker for Whole Wheat Buttermilk Pancakes. For years, I’ve been making different Betty Crocker recipe that my family loves. This new recipe didn’t disappointment either. I cut the recipe in half and found the batter rather thick. An extra tablespoon or two of buttermilk would have helped to thin the batter a bit. They were very light, not heavy and filling. My fourteen month old granddaughter devoured one each morning, no room for fruit.
For dinner, I thought I would keep it simple, ha! I have a recipe for Pork Tenderloin with Maple Glaze from Bon Appétit Magazine, October 2000. The recipe was very easy. Basic seasoning of salt, pepper and dried sage are used to season the pork. As I still have fresh sage in my garden, I used about a dozen leaves on the meat. Time wise, I thought I was doing good as my granddaughter usually eats at 5:30, however, last night she was hungry before that and I gave her some vegetables to tide her over while the pork finished.
The pork is cooked on the stove top in a sauté pan until it reaches 150 degrees. The pan is deglazed with apple cider vinegar, and then the pork is returned to the pan. In a separate bowl, maple syrup, apple cider vinegar and Dijon mustard are mixed together. Once mixed, it too is added to the pan to coat the pork, which takes approximately 2 minutes. Once the meat was done, I sliced up a few slices for myself and one for her. I enjoyed the pork, it was moist and pink inside. The sauce was an excellent complement to the pork. I made a side dish of dumpling squash using the recipe from the Dinner at the Zoo blog. Although my daughter said my granddaughter loved this vegetable, all I was getting was a head shaking no-no from a fourteen month old. She also wasn’t impressed with the pork.
It’s been awhile since I had to make dinner and eat solo with a toddler. When she didn’t want her vegetables and meat, I gave her yogurt with mashed raspberries. You feel like you’re in a race when you eat with a toddler as their patience doesn’t allow for relaxing supper. However, I do love spending this time with her. She’s a captive audience and thank goodness she LOVES to eat. There isn’t much that she doesn’t like.
For some reason my website would not allow me to upload a Scribd document, so I upload them as PDF files.
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.