I call these “back pocket” pancakes because that’s what they are– simple and straightfoward, the kind of recipe you want to have in your back pocket for frequent use. Moreover, this one recipe can be used for so much. Drop in some blueberries while they cook. Add a couple teaspoons of sweet spices. Enjoy them with butter and maple syrup. Maybe even topped a heap of whipped cream.

(It’s easy to make fresh whipped cream in your Vitamix or blender!)

We enjoyed stacks of these pancakes this morning (a school morning!) with homemade blueberry sauce and whipped cream. It was a perfectly delicious way to start our school day.

All-Purpose From-Scratch Pancakes

I occasionally make these with freshly ground flour for a little more nutrition, and I like to use whey (leftover from making yogurt) for a little savings in our grocery budget.

Whip up a batch of these delicious pancakes– or get your kids to do it for you– and then tell me in the comments how your family likes to enjoy pancakes. What are your favorite toppings? 

Back Pocket Pancakes

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• Author: Lisa @ This Pilgrim Life
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: About 30 4" pancakes
• Category: Breakfast

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Description

This from-scratch pancake recipe is one you’ll want to have in your back pocket! It’s super easy and so versatile. Serve them with butter and maple syrup, fresh fruit and whipped cream, throw in some blueberries…the options are endless! 

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Ingredients

• 3 C flour
• 1 Tbsp baking powder
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1/4 C maple syrup
• 2 eggs
• 1/4 C melted butter (or applesauce)
• 2 – 2 1/2 C milk or whey

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Instructions

1. Heat a cast iron griddle or other griddle over medium heat. (If not using cast iron, you can wait until about five minutes before starting before heating the pan). Melt the butter and set aside to cool slightly.
2. Mix together the dry ingredients in a medium mixing bowl. In a large measuring cup, whisk the maple syrup and eggs. Stir in the cooled melted butter, and then 2 cups of the milk/whey. Add additional milk/whey a tablespoon at a time until you reach the desired consistency. (When I use fresh flour, I add an additional half cup because the fresh flour absorbs more liquid).
3. Grease your griddle with a thin layer of butter, then pour quarter cup portions on the griddle, about an inch apart. Cook the pancakes until small bubbles appear on the surface, then flip them over and cook for one to two minutes on the other side until golden brown.
4. Continue cooking the pancakes until you run out of batter, keeping the cooked pancakes in the warm oven until you are ready to eat.
5. Serve with maple syrup, butter, fresh fruit, whipped cream, or other toppings of choice.

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Notes

I use this pancake recipe for almost all our pancake breakfasts. It’s very versatile. Change things up by adding sweet spices, blueberries, chocolate chips, etc.

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The links below may be affiliate links, meaning I earn a small compensation at no extra cost to you. See my full disclosure policy here. 

We are in the middle of another garden and harvest season, and as usual, we have an abundance of yellow crookneck squash. After enjoying some fresh every week, we still have dozens of yellow squash to preserve for the rest of the year.

Typically, the only way I like to put up yellow squash is dicing, blanching, and freezing to use for squash casserole later on. This year, though, I’m excited to try a few new ways to preserve our squash.

This Summer Squash Curry Sauce is what I’m most excited about because after experimenting with easy curry recipes for my new teen cookbook, it’s now one of my favorite dishes to enjoy at home or out of the house. 

While I really like the jarred curry sauce I was getting at the store, being able to make a homemade sauce not only saves me money, this version is also packed with extra vitamins and nutrients thanks to the addition of the squash, carrots, and homemade chicken stock.

Summer Squash Curry Sauce

I have been making pot after pot of this squash curry sauce, then blending it in my Vitamix until it’s perfectly smooth. However, after the blending the first batch, I realized that for the foreseeable future (or maybe forever?), my Vitamix carafe will be stained yellow thanks to the turmeric.

You’ve been warned.

I really like using my enameled dutch oven pot for jobs like this because the large surface area and deep sides are perfect for sautéing and then simmering soups and sauces. I was even able to make a double batch in it without a problem.

When I was taking the pictures for this recipe (in the middle of canning, freezing, & dehydrating), I did not have some of our favorite extra toppings for curry. Things like fresh cilantro, minced red onions, and chopped peanuts are delicious on curry, but thankfully, it’s still quite good with lightly salted sunflower seeds and a dollop of homemade Greek yogurt.

White rice is an easy go-to base for curry and it’s easy enough to make a quick batch in the Instant Pot:

Instant Pot White Rice (how I do it): 

• pour a cup of water in the bottom of the Instant Pot pot
• rinse 2 cups of rice in a strainer until the water runs clear, then transfer to a round ceramic baking dish (that fits in the Instant Pot)
• pour 2 1/4 cups water in with the rice, then cover the bowl with a piece of foil
• set the covered bowl on the Instant Pot trivet, then transfer both to the pot
• cover the Instant Pot and cook on high pressure for 10 minutes
• let the pressure naturally release for 10 minutes before releasing any remaining pressure

To save this curry for later:

Freeze in 1 cup or 2 cup portions (I like to use my Souper Cubes trays for easiest measuring and freezing!) . 

Once frozen, transfer to a freezer bag, or even better, use a Food Saver to keep it in peak condition in the freezer. Be sure to label the bag with the date and contents (trust me, it will be harder to remember after a few months!).

Shop This Recipe :: 

• Cuisinart 7 Qt Enameled Round Casserole 
• 1.5 Qt Corningware Round Baking Dish
• Souper Cube Trays (Use my code THISPILGRIMLIFE10 for 10% off!)
• Food Saver Vacuum Sealer (using this all summer for anything I freeze from the garden)

More Like This ::

• Putting Up A Garden Harvest: Tips, Recipes, & Resources
• Garden Fresh Pasta Primavera
• Rosemary Parmesan Squash Casserole

Summer Squash Curry Sauce (Freezer Friendly!)

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• Author: Lisa @ This Pilgrim Life
• Cook Time: 40 minutes
• Total Time: 40 minutes

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Description

Delicious homemade curry sauce that uses yellow summer squash and carrots for an extra richness in nutrients and flavor! It also freezes well to enjoy all year long.

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Ingredients

• 2 tbsp ghee or olive oil
• 1 cup diced yellow onion
• 4 fresh garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 1 tbsp tomato paste
• 2 cups chopped carrots, about 4 medium carrots
• 6 cups diced yellow squash
• 1 tsp kosher salt
• 3 tbsp curry powder*
• 4 cups chicken stock

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Instructions

1. Heat a large dutch oven over medium heat. Add the ghee or oil, then when it is melted and shimmery, stir in the chopped onions. Sauté the onion for about 3-5 minutes, until the onions are beginning to soften and look translucent. Stir in the minced garlic and ginger, and allow them to cook for about one minute before stirring in the tomato paste. Stir well until the ingredients are well-incorporated.
2. Add the squash, carrots, curry powder, and salt to the pot. Again, stir well until everything is well-incorporated. Pour in the chicken stock.
3. Increase the heat to medium-high and bring the mixture to a simmer. Return the heat to medium and cook the sauce at a low simmer for about 20 minutes, until the vegetables are tender and the sauce is very fragrant.
4. Remove the pot from the heat. Use an immersion blender to mix the sauce until smooth, or carefully transfer the sauce to a high-powered blender and blend until smooth.
5. To serve, warm 2 cups of curry sauce with 1 cup of coconut milk. Simmer with chicken, peas, peppers, etc. Pour over rice or serve with naan. Top with fresh cilantro, toasted sunflower seeds, a dollop of plain Greek yogurt, and/or minced red onion.

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Notes

Homemade Madras Curry Spice Mixture:

4 1/2 tsp ground fenugreek
4 1/2 tsp ground cumin
5 tbsp ground coriander
4 tbsp turmeric
1/4 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp cayenne pepper
2 tsp fresh ground black pepper

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The post Summer Squash Curry Sauce (Freezer Friendly!) appeared first on This Pilgrim Life.

The links below may be affiliate links, meaning I earn a small compensation at no extra cost to you. See my full disclosure policy here.

For the past few summers, when mid-July hits, my life (and our kitchen) quickly gets taken over with tomatoes. We grow more tomatoes in our garden than anything else, both because summer tomatoes are so dang delicious, and also because they’re so versatile and we can use them for so many recipes all year long.

Even though we are growing our own bounty of tomatoes, this list isn’t only for gardeners or homesteaders. You don’t have to grow your own tomatoes to appreciate their incredible summer flavors! Moreover, you don’t have to grow your own tomatoes to put them in when they’re at their peak to enjoy the rest of the year. Before we gardened, I would buy a box (or two or three) of “seconds” from the market and can/freeze/preserve summer tomatoes. You can go all in like I do, or just pick a few recipes to try. It’s up to you!

I put together a list of recipes and ideas to enjoy tomatoes NOW, recipes and ideas to put up tomatoes for LATER, as well as suggested tools and a handful of tips from an experienced tomato processor. If you like this list, be sure to also check out this list of over fifty recipes and resources for summer produce! Keep going all the way to the end of this post to get a free printable freezer inventory to keep track of your freezer’s contents too.

If you are interested in even more summer produce content, whether its tips or recipe or simply solidarity in the fullness of this season, you can follow along on Instagram! I share on IG daily, and have a highlight (saved stories and links that are curated and extra easy to reference) dedicated just to summer produce. 

20+ Recipes & Ideas for Fresh Summer Tomatoes

ENJOYING NOW

1. Lots of fresh salsa. We have been using this recipe for a decade and it’s still one of my favorite ways to enjoy our abundance of cherry tomatoes.
2. Pico de Gallo. We are making this basically every time we have enchiladas or tacos right now.
3. Simple Summer Pasta Salad. This is such a quick and easy lunch idea, plus it gets better the next day.
4. Fettuccine with Sausage & Blistered Tomatoes. One of our favorite pasta dishes, and so very easy.
5. BLTs with homemade sourdough sandwich bread. Or tomatoes on any other kind of sandwich too, whether it’s a deli sandwich or a cheeseburger slider.
6. Margherita pizzas on the Blackstone. I recently made a reel about this on Instagram!
7. Fresh Bruschetta. This is amazing simply on it’s own, or with fresh mozzarella and fresh bread. We also recently tossed leftover bruschetta with salted butter pasta and it was amazing.
8. Garden Fresh Pasta Primavera. This is another pasta recipe that is made delicious simply from using flavorful, in-season vegetables. It’s so good!
9. Slicing with kosher salt. Need I say more?
10. Cherry tomatoes in Greek salad and/or grilled kabobs. Highly recommend trying these fresh summer recipes!

PRESERVING FOR LATER

1. Marinara Sauce. I’m using the recipe from my cookbook, but I have a similar stovetop version on the blog too.  I don’t peel or remove the seeds from my tomatoes first. Skipping this step really makes the process easier and no one is complaining, plus, my immersion blender collects most of the peels when I blend it. I like to freeze it in 2-cup portions in my Souper Cubes.
2. Canning diced tomatoes. This post walks through canning diced tomatoes step-by-step, and also includes general canning tips. Diced tomatoes are one of the easiest foods to can and a great place to start with canning!
3. Slow roasted grape tomatoes. These are so flavorful and perfect for adding to pasta, omelets, toast, whatever during the winter. I like to freeze them in my half-cup Souper Cubes trays.
4. Canning salsa. It’s hard to beat fresh pasta, but we really enjoyed the Canned Salsa with Lime Juice from Roots and Boots last year, and I plan to make more this year.
5. Enchilada Sauce. I’m freezing this in one-cup portions in Souper Cubes to use with this recipe that we LOVE.
6. Oven Roasted Pizza Sauce. I’m canning a recipe from Naturally Sweet Food in Jars, but Ally also has a great oven-roasted version she freezes in muffin cups–GENIUS.
7. Tomato Soup. Our favorite Instant Pot Tomato Soup freezes really well, but last year I tried canning tomato soup and loved it. I will be canning several quarts again this year.
8. Canning ketchup. Last year was my first year canning ketchup. It was so good, I plan to can several half-pints again this year. (I used the recipe from Naturally Sweet Food In Jars).
9. Tomato Jam. This version uses a lot of sugar (just fyi, not judging). I used the honey-sweetened version in her cookbook, Naturally Sweet Food in Jars.
10. Green Tomato Salsa Verde. (with water bath canning instructions)
11. Freeze whole or quartered in bags. This “method” is great for saving tomatoes to can or use later on, especially if you have a surplus but no time to process it right now. It’s also great for making sauces/adding to soups.
12. Freeze chili. Either freezing in gallon-sized freezer bags for full meals, or freeze in Souper Cubes for individual portions. Our two go-to chili recipes: Instant Pot Hearty Chili & Instant Pot Maple Pumpkin Chili
13. Freeze jambalaya. Jambalaya is a meal I’ve included in my freezer plans before because it freezes well.

Favorite “Tomato” Tools

1. Victorinox Paring Knives. I love this set all year long, but I really appreciate the different small knives, especially the serrated ones, when I’m processing so many tomatoes.
2. Water Bath Canning Pot. So many tomato recipes can be “put up” with a water bath canner.
3. Souper Cubes. GET THESE AMAZING TRAYS. If you like to freeze leftovers, sauces, soups, stock, beans, or almost anything else, Souper Cubes are one of the handiest tools you can invest in. I love how versatile they are, and I love the size options so it’s easy to put up food in different portions and know exactly how much you’re taking out. You can save 10% with my code THISPILGRIMLIFE10.
4. Cotton Linen Apron. Working with tomatoes is messy. I love this style of apron that doesn’t require tying, has pockets, and looks classic too.
5. Naturally Sweet Food in Jars. I think it is pretty clear from how much I referenced this book just in this post, but I have tried and liked so many recipes from this cookbook. It’s a great resource to have if you’re interested in canning!

Freezer Inventory Chart

Once you start working to put up summer fruits and vegetables, it can be difficult to keep track of all that you have frozen or processed! Just a couple of weeks ago, I realized that it was time to pull out my Freezer Inventory printable again so I could make note of how many bags of squash, zucchini, greens, peaches, strawberries, and more I’ve been filling the freezer with.

We have two freezers– an upright freezer in our basement, and the freezer in our kitchen. In order to keep track of both freezers’ contents, I printed two copies of this Freezer Inventory and laminated it so I could fill out one side for the basement and one side for the kitchen.

Tap the picture below or this link to print your own copy of the Freezer Inventory Chart. 

I’d love to see if you use any of these recipes or this freezer inventory chart, so be sure to tag me (@thispilgrimlife) when you share or send me a pic or message!

Happy preserving, friends!

MORE LIKE THIS :: 

• 50+ Recipes for Enjoying Summer Produce 
• Peach Recipes to Enjoy Summer Peaches Now & Later
• Spring & Summer Dinner Menu

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The post How I’m Processing A Bounty of Summer Tomatoes & A Free Freezer Inventory appeared first on This Pilgrim Life.