Tag: recipes

My Favorite Pancake Recipe – Lemon Ricotta!


My Favorite Pancake Recipe – Lemon Ricotta!



Happy Sunday!

To celebrate a successful Saturday night out or a slow Sunday, what better way to ring in the end of the weekend with a hearty breakfast? As much as I’ve tried to improve this recipe from Epicurious, it just can’t be done! The combination of lemon and ricotta with fluffy pancakes is just too delicious! With all the fruit in this recipe it feels a little more healthy than regular pancakes – right? Right??? Also my favorite thing on top of these pancakes is real maple syrup – fresh from the farmers market!

Cooking tip: you can get chestnut flour at most food stores!


  • 2 cups ricotta
  • 2 cups mixed fresh berries
  • 1/3 cup plus 4 tablespoons sugar, divided
  • 2 tablespoons fresh lemon juice
  • 1 1/2 cups all-purpose flour
  • 1/2 cup chestnut flour
  • 2 tablespoons baking powder
  • 1/2 teaspoon kosher salt
  • 4 large eggs, separated
  • 2 tablespoons finely grated lemon zest
  • 1 1/2 cups whole milk
  • Melted unsalted butter for brushing


  • Line a fine-mesh strainer with cheesecloth; set over a small bowl. Add ricotta to strainer and let drain for 15 minutes; set aside.
  • Gently combine berries, 1/3 cup sugar, and lemon juice in a medium bowl. Let macerate, tossing occasionally, until sugar dissolves and juices are released, about 15 minutes.
  • Whisk both flours, baking powder, and salt in a large bowl. Using an electric mixer, beat egg whites in a medium bowl until frothy. Gradually beat in 2 tablespoons sugar, beating until peaks form. Whisk the egg yolks, remaining 2 tablespoons sugar, and zest in another medium bowl to blend. Whisk in milk. Add the yolk mixture to dry ingredients; whisk just to blend. Add half of the egg white mixture; fold just to blend. Fold in ricotta, then remaining egg white mixture.
  • Heat a griddle or large heavy nonstick skillet over medium-low heat; brush with melted butter. Using scant 1/2 cup batter for each pancake and working in batches, ladle batter onto griddle and cook until bottom is golden brown, edges are dry, and bubbles form on top of pancake, about 1 1/2 minutes. Flip pancakes and cook until browned and just cooked through, about 1 minute. Transfer pancakes to plates. Serve with berries and their juices.


Cooking with Campbell’s


Cooking with Campbell’s

As a vegetarian, it always proves a challenge to find something quick and easy to make that isn’t full of meat or unnatural ingredients. Thank goodness for Campbell’s Healthy Request Soups! With not a preservative in site, these are good soups that are good for you. Bonus – each recipe only contains 480 mg of sodium.

I’m a big fan of the Curried Cauliflower Lentil – for those who are gluten intolerant it’s the perfect option for something healthy and delicious.

When I’ve got a little more time to whip up something tasty, this vegetarian couscous is my go-to. Even better – it stores well for midnight snacking or later lunches.

Vegetarian Couscous


1 tbsp (15 mL) olive oil
1 cup (250 mL) onion, diced
1 cup (250 mL) bell pepper (any colour), diced
1 cup (250 mL) chickpeas, drained and rinsed
1 cup (250 mL) red kidney beans, drained and rinsed
1 cup (250 mL) dried fruits and nuts (cranberry, raisins, chopped apricots, cashews, peanuts)
1 tbsp (15 mL) garlic, chopped
2 tbsp (30 mL) Greek seasoning
2 cups (500 mL) couscous
3 cups (750 mL) CAMPBELL’S® Ready to Use Vegetable Broth
1 cup (250 mL) cherry tomatoes, cut in half
2 tbsp (30 mL) fresh parsley, chopped


1. Heat oil over medium heat in a sauce pan. Add onions and peppers and sauté for 4 minutes or until the vegetables have softened and browned.

2. Add garlic, chickpeas, red kidney beans, dried fruits & nuts and Greek seasoning to pan and continue to sauté for another 2 minutes.

3. Add broth and bring to a boil over high heat.

4. Add couscous, cover and turn off the heat and let sit for 10 minutes.

5. After 10 minutes, fluff the couscous with a fork; add cherry tomatoes and parsley then stir to combine.

6. Enjoy!