There was this show “The Sunshine Factory” that my sisters and I used to watch as kids which had this crazy bird who used to squawk and screech “Penelope! You SQUASHED my bird seed pancakes!”. My sister can mimic this bird almost exactly and it still cracks me up to this day! So in honor of hilarious childhood memories and the joy of being a sister, today’s post and recipe are an homage to none other than bird seed pancakes! I cook mine in coconut oil which provides a super healthy and delicious crispiness. It is a crunchy and tasty breakfast that’s beautiful to boot! Can you tell I’m excited from all those exclamation points?!!!! 
- 1 cup whole wheat flour
- 1/2 cup rolled oats
- 1/4 cup cornmeal
- 3 tablespoons flaxseed meal
- 3 tablespoons brown sugar
- sprinkle of sesame seeds (to taste)
- sprinkle of sunflower seeds (to taste)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 egg, beaten
- 2 cups buttermilk
- whole flaxseed for outside crunch
- coconut oil to coat pan
~ In a large bowl, stir together the whole wheat flour, oats, cornmeal, flaxseed meal, brown sugar, baking powder, and baking soda. Pour in buttermilk and egg.
~ Cook large spoonfuls of batter over medium heat in large skillet coated with coconut oil until bubbles form on top and the edges are dry. Sprinkle the tops with whole flaxseed for extra crunch and flip, and cook until golden on the other side.
* I also made a quick blueberry topping by cooking down some fresh blueberries, honey, splash of orange juice and cinnamon. The longer you cook it the more syrupy it gets. Yum:D
This week’s post is a salute to leftovers. I’m not big on eating yesterday’s meal again, especially when meat is involved, but today we’ll do a cold lunch from a hot dinner. Cold pasta salad is a great way to finish up cooked meats that don’t reheat so well. The last post on Mahi Mahi yielded a considerable amount of delicious, moist fish. Today we’ll make leftovers new with pasta, herbs and even fruit!
Ingredients: penne pasta, fresh fennel bulb with fronds, lemon zest, and fuji apples
- fill a large bowl with water and squeeze lemon juice in the water
- slice 1 fuji apple and submerge slices in lemon water to keep them from browning
- pluck some fronds from the fennel and set aside
- slice fennel bulb into bite sized pieces
- zest a lemon
- toss cooked penne pasta with 2 tablespoons olive oil and the juice from 1 lemon until coated
- fold in chunks of cooked mahi mahi, apple slices, and chopped fennel bulb
- garnish with lemon zest and fennel fronds
It’s a gorgeous, healthy and hearty dish! Enjoy!
food photographer, food photography, los angeles, crystal cartier
“Fresh fiiiiiish” hollers the portly and comically severe fish man at the farmer’s market. I seriously laugh out loud every time his deep voice bellows this phrase. It reminds me of an old school disney movie though I can’t remember which (The Little Mermaid, maybe?). Though his advertising tactic is funny, this fish is no joke. This week I scored some uber fresh mahi mahi.
I don’t know about you guys, but you may have noticed that I prefer simple ideas for preparing food that can easily be amended for whatever fresh ingredients I have on hand. I’m not much on long-winded recipes requiring epic preparations and absurd quantities of dirty dishes. I like the natural flavors of the foods I eat and prefer to prepare them in ways that allows that taste to come forward, rather than mask it beneath other strong flavors. This is no exception.
Mahi Mahi En Papillote
- on a large sheet of parchment paper, arrange a bed of lemons (or oranges if you’re feeling sweet;)
- place fish on top of the citrus bed. Sprinkle with sea salt and your preferred seafood herbs, I used a bit of celery salt, dried thyme and red and black pepper
- throw a few dried bay leaves in the mix, drizzle with olive oil, and fold the parchment into a nice little pouch.
- bake at 450 degrees for 12 minutes or so.
*optional* open parchment and broil for a minute or so (depending on your broiler as they vary widely) for a golden, crisped top.
*optional* garnish with fresh parsley.
The result is a moist, delicious melding of flavors. Because the bay leaves and citrus are steamed with the fish, they impart a more subtle flavor than you’d get by just squeezing lemon on seafood or putting crushed leaves on the fish. Delicate and balanced, not to mention pretty damn healthy. It’s a winner!
food photographer, food photography, los angeles, crystal cartier
Mmmmm... just peachy
and shouldn’t all beginnings (…and middles, and sure, why not ends too…) begin with something sweet, tangy, full of texture and body. Something deliciously satisfying and slightly sinful. Well, I’ve got just the thing! Baked and food styled by Sienna DeGovia, an enormously talented food stylist and baker extraordinaire, this artisan peach pie is as tasty as it is visually delicious. Welcome to the beginning of posts about food, art, texture, culture, victory gardens and all the wabi sabi facets of deliciously visual living.
drooling over the details
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