Welcome Back ‘Cotta Recipe and More

As promised ladies, today you’re in for Treat 3 featuring a recipe from The Looneyspoons Collection as well as another Interview segment from the authors, Janet and Greta Podleski. Once again, I’m in love with the versatility of the recipes in their cookbook and today I’m so excited to feature their Welcome Back, ‘Cotta recipe (your kids will love you forever) and the last Q&A Segment from my Interview with them where they give moms their biggest tip to make cooking more healthy.

If you haven’t already, make sure you hop on over to the first Looneyspoons post and ENTER to win this amazing cookbook for your home!!!! Hurry though today is the LAST day to enter!

Since we’re focusing a little more on the kid friendly recipes from the book today (trust me there are plenty of them), I have it on good authority that “You’re Pudding Me On” (warm banana bread pudding with chocolate chips and pecans – on pg 321) is a all-time kid fave and they don’t have a clue that it’s healthy for them. There’s not just one, but two whole sections of dessert recipes, there’s even a recipe for dog cookies for your furry family members!

For those who live in Canada, did you know that Costco’s Canada locations carry Janet and Greta’s food products? I’m soooo totally jealous!!! I must petition them at once to carry them here! Enough whining though lol…moving on to the cooking and talking!

Final Interview Q&A segment…

My question: If there was any one thing you think moms could do to make cooking more healthy, what would you suggest?

Make a plan, Stan! If you want to eat more healthfully, it takes some effort in preparing ahead, and knowing what you’re going to eat. A lot of people don’t plan, and then on the way home from work they’re so hungry they could knaw on their steering wheel, and that’s when bad choices are made—drive-thru, take-out, junk foods. If you take the time to make a grocery list and shop  for healthy ingredients, and then maybe make some recipes on Sunday that can be eaten during the week for lunches or dinners, healthy eating is a breeze. You can freeze soup, stew and chili, for instance. Healthy eating takes a little bit of planning, but after a while, it becomes second nature!

Hmmm… I love this answer, it totally supports my encouragement to all of you to plan plan plan your family’s meals. When you create menus using a book like this, wow!

Welcome Back ‘Cotta

(used with permission from The Looneyspoons Collection pg. 332)
Lemon-ricotta pancakes with fresh blueberry sauce

Blueberry Sauce
2 cups fresh blueberries
¼ cup water
¼ cup granulated sugar
2 tbsp freshly squeezed
lemon juice
1½ tsp cornstarch

  • To make sauce, combine blueberries, water and sugar in a small pot. Heat over medium-high heat  until mixture comes to a boil. Reduce heat to medium-low and simmer, uncovered, for about 2 minutes, until some of the blueberries begin to burst.
  • Combine lemon juice and cornstarch in a small bowl and mix well. Add to blueberry mixture. Cook and stir until sauce thickens, about 1 more minute. Remove from heat, cover and keep warm.

1¼ cups all-purpose flour
¹⁄³ cup oat bran
¼ cup granulated sugar
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup part-skim or extrasmooth ricotta cheese
¹⁄³ cup 1% milk
¼ cup freshly squeezed
lemon juice
2 eggs
2 tbsp butter, melted
2 tsp grated lemon zest
1 tsp vanilla

  • Preheat griddle to medium-high heat. To make pancakes, combine flour, oat bran, sugar, baking powder, baking soda and salt in a large bowl. Mix well. In a medium bowl, whisk together ricotta, milk, lemon juice, eggs, butter, lemon zest and vanilla.
  • Add wet ingredients to dry ingredients and stir just until dry ingredients are moistened. Batter will be thick. (You’ll notice an almost instant chemical reaction and the batter will begin to fluff up…that’s the baking powder and baking soda in action! Don’t dillydally, get these babies on the griddle!)
  • Spoon batter by ½-cupfuls onto preheated griddle that has been lightlycoated with cooking spray. Gently spread batter to about a 5-inch diameter. Cook for about 1½ minutes per side, until pancakes are light golden brown and cooked through. Be careful not to burn them. Serve hot, topped with blueberry sauce.