Tag Archives: Recipe

Easy and Healthy Weeknight Meal: Eggplant Mini Pizzas

When a busy week has you all….

Adella Grace has a Case of the Mondays | oysters and pearls

but you’re trying to maintain that girlish figure, I now have the easiest “recipe” for eggplant of all time for you.  On top of being quick and easy, they’re healthy, gluten free, and mini!  What doesn’t taste better when it’s mini?

As often as possible, I sign up for a CSA box from Hopkins Farms Farm to Table.  It never seems to fail that I end up letting the eggplant go bad because I have no idea what to cook with it.  It doesn’t help matters that, although I like eggplant, my husband does not.  I now have a remedy for this situation: eggplant mini pizzas!  They are beyond quick and easy, they’re perfect for a quick but healthy week night meal (for me, when Wheat is out of town or at a meeting), and they would be really great for kids making their own pizzas.  Plus, it ends the question of “what the heck do I do with these eggplants?”

Eggplant Mini Pizzas | oysters and pearls

Please excuse the poor, poor photography.  Such is my life these days… aka quick and easy eggplant mini pizzas on the couch while making funny faces at the baby next to me.  I’ll take it over pretty pictures any day! :)

The “recipe” is simple:

Eggplant Mini Pizzas

Preheat oven to 400 degrees Fahrenheit.  Slice an eggplant into 1/2 inch rounds.  Top with tomato sauce of choice, shredded mozzarella, and mini pepperonis (or any other desired tiny toppings).  Bake for 15 minutes.  Let cool and eat!

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As with most of life these days, I chronicled these over on Snapchat a few nights ago.  Follow me there @nataliekirbo for a dose of our reality.  Because the reality is, I have little time for blogging but I can usually find time to snap it. ;)

eggplant mini pizzas | oysters and pearls

Until Next Time - oysters and pearls

Pregnancy Craving: Buttermilk Pancakes

Happy Friday!  I have been wanting pancakes for quite some time for some reason (also known as being knocked up), so the past two weekends I’ve indulged and made some.  Since it’s FRIDAY, and there’s another weekend upon us, I thought some of y’all might want to make some thick, fluffy, delicious, homemade buttermilk pancakes this weekend, too.

I used the excuse that I needed to test my new Blanc Creatives skillet that my parents gave us for Christmas. But that was just an excuse.  You don’t really need an excuse besides the age old it’s-the-weekend-and-you-want-pancakes excuse.

Fluffly Pancake Recipe | oysters and pearls

  1. The Blanc Creatives skillet is amaze-balls.  No other way to say it.  It’s like cast iron that NEVER sticks.  It also makes badass pancakes.
  2. This pancake recipe is super simple and makes super fluffy, thick, pancakes.  I highly recommend.

Fluffy Buttermilk Pancakes Recipe

ingredients

1.5 cups (or 8.5 ounces) all purpose flour
3.5 teaspoons baking powder
1 teaspoon kosher salt
1 Tablespoon sugar
1 1/4 cup (11 ounces) buttermilk
1 large egg
3 Tablespoons unsalted butter, melted

instructions

Whisk together the dry ingredients in a large bowl.  Make a well in the center and pour in the buttermilk, egg, and butter. Mix until smooth.  Cook over medium-low heat in a non-stick skillet until you can flip it (until there are one or two bubbles coming up through the top of the pancake).  Store on a plate in a microwave until you can serve a stack of ’em.

Optional Mix-Ins: for a healthier version, I like to add in a couple tablespoons of ground flax and a couple tablespoons of chia seeds!  It makes me feel slightly better about eating pancakes.  And would be a good way to sneak them in for kids!

Blanc Creatives Skillet and Homemade Pancakes | oysters and pearls

Perfect Buttermilk Pancakes on Blanc Creatives Skillet | oysters and pearls

Yup, practically perfect in every way.  No expertise required.  Half the battle is finding a not-too-runny pancake recipe, and this one fits the bill.  Add in chocolate, blueberries, bananas, whatever.  Top with syrup (cane syrup, if you’re here in South Georgia), and LOTS of butter (if you’re me).  Just be sure you make them.  I’ve decided my favorite way to eat them is still just plain, with butter, topped with fruit and a little syrup.  Or instead of syrup and fruit, I like to top them with jelly or jam. :)

HAPPY WEEKENDING!

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World’s Easiest Pumpkin Bread Recipe

 I have made the world’s easiest pumpkin bread too many times to share since I’ve been pregnant, but that does include making 3 loaves of it for the Maiden South grand (re)opening.  I can’t claim this recipe as original, as I first saw it on Carolina Charm, although I have had to improvise it a bit due to the small town charm of grocery stores that don’t carry everything big city grocery stores do.

If you can find it, you’ll need a box of Duncan Hines Spice Cake Mix… but if you live in a small town like me and can’t, you’ll need a box of DH Classic Yellow Cake Mix (or any cake mix, really) and 1.5 Tablespoons of Pumpkin Pie Spice.  Plus either 2 cups of homegrown Seminole Pumpkins OR one can of plain, pure pumpkin.

World’s Easiest Pumpkin Bread Recipe

ingredients

  • 1 box Duncan Hines Classic Yellow Cake Mix
  • 1.5 Tablespoons Pumpkin Pie Spice
  • 2 cups Seminole Pumpkin (or 1 can plain, pure pumpkin)

instructions

Using a large bowl and a hand mixer, mix the dry ingredients (spices and cake mix) until thoroughly mix, then mix in the pumpkin until all dry ingredients are fully incorporated into the pumpkin and it makes a thick batter.

Spray a dark, non-stick 8 inch bread pan with non-stick cooking spray and spoon the batter into the pan.  Cook according to box directions (mine was 350, but ended up cooking it for 40 minutes) until a toothpick inserted into the center of the loaf comes out clean.  Let cool (but maybe not all the way!), sprinkle with powdered sugar, and slice, serving warm with our without butter.  I highly recommend serving it with butter.

It’s super easy to have the ingredients for this on hand and it’s quick to whip up to take to holiday gatherings or to a friend’s house or for whatever else you need a quick, warm, fresh dessert.  From this pregnant lady to you: you’re welcome.

Until Next Time - oysters and pearls