Earlier this week I told DH I would make us Shrove pancakes for today.
You use the same batter as you do for Yorkshire Puddings or American popovers.
DH was happy to have them but since they are not the healthiest of meals I decided we would have them for dessert only. DH always ate them with "Tate and Lyle Golden syrup". In the US it is very expensive and I know DH would want treacle tart and treacle toffee if that was in this house. He was not happy. I suggested the real Maple syrup we still buy at the same farm in Vermont. He realised it was a much better choice and we always have it in the freezer. That made him and his sweet tooth HAPPY.
I had a dish of Collards that I made earlier but so far we were not very happy with the way they were cooked.
A spark friend in Louisiana sent me a recipe for a Southern Dish using Collards I had a big serving sitting in the refrigerator and I was raised to never waste food.
I had microwaved it and steamed it and it just would not tenderize. I had few of the ingredients in the house to turn it in to her recipe, I took the basis from her recipe and made us a side dish and now DH and I loved this dish of greens thanks to a generous Spark friend.
I cooked the collards for 2 hours and I added vinegar and bacon to it. I also added some green cabbage and caramelized onions. DH loves onions so that tempted his taste buds. I served it in a separate dish just in case and he really likes it now. So do I. We never had anything but cabbage in England and we did eat a lot of it. I know the nutritional value for us with dark leafy greens in our meals and our cabbage barely applies.
Our Menu on this Shrove Tuesday is very much changed from pancakes and syrup only. Everything was made from scratch.
Chicken breast stew with home made broth thickened with Pureed carrots .
Collards, green cabbage, caramelized onions and smoked bacon cut into very small pieces. I added rice wine vinegar instead of Apple cider vinegar. I know we like the delicate flavor so I used it. I tried to keep the recipe close by using what we are familiar with and it was incredible. I wanted to be able to enjoy them. DH was definitely not on my side with this but I was cooking them incorrectly for our taste. Making them a side dish was a good choice that way if he did not like them it would not interfere with the rest of the meal.
DH really liked them too so I am thrilled I finally know how to cook GREENS Southern Style.
Thanks to CATHYINLA
Our dessert went well. We both had 2 small thin pancakes like crepes.
DH had his Vermont Maple Syrup.
I had a teaspoon of Honey and a teaspoon of Lemon Juice microwaved till warm and blended and it brought back memories of my grand mother.
In England my Grans skillet was always angled but straight-sided with no lip on the rim and it was an easy way to toss a pancake.
I bought new pans and they have the forward lip so they are great for sauteing and flipping but not for tossing.
I am proud to say all four of them were TOSSED a couple of feet in the air and my Gran would have been proud of me.
In England today in my home town, there would have been a race on the village green and ladies run tossing a pancake in the air and not dropping it.
I ate well today and mostly on the low end of my nutrition tracker range.
Pat in Augusta Maine
-Born and raised in County Durham England.
A long time ago. Time flies whilst having fun!