I’ve been missing out

breakfast for dinner

Confession time: my whole life I have hated pancakes. No, seriously, I hated them. I hated the smell of them and the taste of them.


Growing up pancakes were one of the few things I knew how to make, so I suffered through the smell and made them for every Mother’s and Father’s Day. I even made ones with 2’s and 5’s on them for my parents 25th wedding anniversary. I did not eat them unless I was forced to out of politeness the morning after a sleepover. If someone’s mom woke up and thought it would be nice to make us pancakes then I was gonna choke each repulsive bite down.

zest and poppy seeds

That has now all changed. Remember those griddle cakes that I made not too long ago? Well they were the pancake equivalent of a gateway drug. I don’t know when I realized that pancakes were good but now all I can do is look forward to having one in the morning. Blueberry pancakes might be my favorite so far.

drizzle ready

These lemon poppy seed pancakes are the pancake version of the classic muffin. If my lemon looks a little orange to you it’s because I used a meyer lemon. They’re the slightly sweeter version of their tart cousins and perfect in this recipe. Regular lemons, of course, are also a great compliment.


lemon poppy seed pancakes
makes 4 servings

printer-friendly version

1 1/2 cups all purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar
2 tablespoons poppy seeds
1 1/3 cups buttermilk
1 egg
zest and juice of 1 meyer lemon
4 tablespoons butter, melted plus more for greasing the pan

Whisk together the flour, baking powder, baking soda and salt in a bowl. Add the sugar and poppy seeds and stir to combine. In a separate bowl, combine the remaining ingredients until mixed. Slowly add the wet ingredients into the dry bowl and stir until the batter is smooth. Heat a skillet to medium-low, add 1/2 tablespoon butter to grease the pan. Pour 1/4 cup batter onto the skillet for each pancake. Flip once bubbles appear on the surface. Adjust the heat if necessary to ensure golden pancakes. Place the cooked pancakes on a heat-safe plate in the oven on the warm setting to keep them warm while you cook the remaining batter. Serve warm topped with berries or maple syrup.

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summer days

peach crisp a la mode

Is there anything more perfect than a ripe juicy peach? While the summer days are winding down, take advantage of the wonderful seasonal fruit, especially the peaches! I got a little carried away at the farmer’s market this weekend and knew that I had to do something with them before they went bad. A crisp was in order.

peaches for mesandy crumbles

Actually, I announced to Derek that I would be making a peach cobbler with our peach bounty. He replied that he would prefer a crisp. According to the internets, cobblers have a biscuit topping and crisps and crumbles have a streusel topping. Crisps have oats and crumbles don’t. With that knowledge, here’s my recipe for a peach crisp. Enjoy!


peach crisp
printer-friendly recipe
serves: 8-10

4 pounds ripe peaches, sliced
1 cup flour
1 cup sugar
1/2 cup brown sugar
1/4 teaspoon salt
1 cup old-fashioned oats
1/2 cup (1 stick) cold butter, diced into small cubes

Preheat oven to 350 degrees. Butter a large oven-safe dish and add the sliced peaches. In a bowl, combine the remaining ingredients. Using a pastry cutter (or your hands) incorporate the butter into the dried ingredients until you get a crumbly texture. Top the peaches with the crisp mixture, spreading evenly. Bake in an oven for 45-60 minutes until the top is brown and the fruit juice is bubbly.

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state of the blog

3rd blogiversary

You guys! It’s been three whole years since Jessica and I started this little old blog. And let’s be honest– not much has changed over the years. But we have written 322 total posts and have had almost 85,000 views over the past three years!

HIMYM som'bitch (peanut butter chocolate chip) cookies on twothirtyate.com

Our big breakthrough this year came with one little post about a certain pop-culture related cookie. Our recipe for Som’bitch Cookies from the sitcom How I Met Your Mother is our most popular post by far with 26,401 views. And without further ado, the next four popular recipes from the last year are:

sweet potato casserole with marshmallows

2. Sweet Potato Casserole 4,688 views (last year’s #5 recipe with 295)

baked apples

3. Baked Apples 3,441 views


4. Slow Cooker Barbecue Pulled Chicken 2,443 views (last year’s #1 recipe with 1,053 views)

Greek marinated grilled chicken

5. Greek Marinated Grilled Chicken 2,085 views

And finally, we are restating our top goal for the upcoming year (and one that we’ve had since our first blogiversary):
We promise it’s coming for real this year! We want to really step up this blog visually and of course, keep more recipes coming your way.

Thanks for reading for the last three years. There’s still a lot to come! Stay tuned!

Jane + Jessica

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take two

soba noodles

This is a light and lovely dish for these last dog days of summer. It’s a bit of a riff on an old favorite, sesame noodles as well as the peanut-y dipping sauce I recently made for spring rolls.

julienned veggies

You can use any and all of your favorite veggies as well as any type of noodle, although I highly reccommend chewy buckwheat soba noodles. You should be able to find them in the Asian section of your grocery store. But of course, spaghetti or even rice noodles will do in a pinch.

all in the vitamixpeanut sauce

If you want to pack any leftovers for lunch the next day, I suggest you put some sauce in the bottom of your container, then top with the veggies, then the noodles and mix everything together right before eating– nobody likes soggy noodles!

sauced up

soba noodles
printer-friendly recipe
serves: 4

1 pound chicken breast or other protein
Salt and pepper
2 bundles soba (buckwheat) noodles, about 200 grams
Julienned veggies (bell pepper, carrots, cucumber, snap peas, scallions)
1/4 cup peanut butter
1/4 cup soy sauce
1/4 cup warm tap water
2 tablespoons sesame oil
2 tablespoons honey
1 tablespoon rice vinegar
1 large clove of garlic
1/4 teaspoon red pepper flakes, optional
Sesame seeds, for serving

Grill the chicken breast or other protein seasoned with salt and pepper to taste. Slice the chicken once cooled a bit. Boil the soba noodles according to the package directions and drain and rinse with cold water to cool them down. Place the veggies and noodles in a large bowl. In a blender or food processor, combine the remaining ingredients to make the peanut sauce. Toss the noodles and veggies with the peanut sauce and top with sliced chicken and sesame seeds before serving.

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waste not, want not

spread ready

By this point, it’s pretty much been proven that you can make pesto out of basically anything. Just here we’ve made a classic basil pesto, a sundried tomato pesto, and even a kale pesto! But today’s recipe came from a desire to know if one can actually do anything with those big, bushy greens that top those comically Bugs Bunny lookin’ carrots from the grocery store. I couldn’t help but wonder if they were just for show or also good for eating.

what's up, doc?

It turns out that you can absolutely eat the greens, though they’re a little bitter. Don’t let that stop you, though. A little doctoring and the addition of much some sweet basil and you have a great pesto perfect for smearing on sandwiches, tossing into salad dressings, or classically tossed with pasta. It’s the perfect way to make the most of each part of your produce!

in the making

carrot greens pesto
printer-friendly version
makes 1 cup

2 cups carrot greens
1/2 cup fresh basil
1/3 cup extra virgin olive oil
1/3 cup grated parmesan cheese
3 cloves garlic, peeled
juice of 1 lemon about 2 tablespoons)
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

Rinse carrot greens thoroughly, making sure to get all of the trapped dirt off of them. Drain and cut away most of the thick stems. Add the leafy greens to a food processor along with the remaining ingredients. Puree until smooth. Will keep in the refrigerator for up to 2 weeks.

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summertime roasting

so sweet

Having a delicious side dish that’s also incredibly easy is the best thing to have in your recipe arsenal. Among the long list of things Alex won’t eat, cooked carrots is nearing the top of the list. I, however, love them.

lined up

Roasting carrots is one of the best ways to eat them. They very easy to prep and roasting them really highlights their natural sweetness. The addition of cumin lends them a little savory quality to go with their natural sweetness. This particular crop of carrots was so incredibly sweet that I couldn’t stop eating them. Luckily, the whole batch was mine.


cumin roasted carrots

makes 4 servings

printer-friendly version

1 bunch carrots (about 2 pounds)
3 tablespoons olive oil
1 1/2 teaspoons ground cumin
1/2 teaspoon sea salt

Preheat the oven to 350 degrees. Halve the carrots lengthwise and lay flat on a parchment lined baking sheet. Drizzle with olive oil and sprinkle with cumin and sea sat. Roast for 30 minutes until fork tender.

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got milk?

lactation cookies

2014 has been the year of babies! Among the cousins in Derek and Jessica’s family, there have been 5 babies born this year! And many of our friends are also starting families, so yeah. Lots of babies. Our website is full of savory dishes that you can take to any of these families with new babies, and we have lots of sweet treats as well, but this is a different kind of cookie.

supply boosters

all stirred up

As you might have heard “breast is best” in terms of feeding a newborn. Many of my friends breastfeed their babies and also pump milk while they are working outside the home. Supply is apparently a big concern. There are lots of supplements and foods that can help boost milk production and three of these are oats, flax and brewer’s yeast. These cookies contain all three. Make a batch for a breastfeeding mother in your life. (PS. Anyone can eat and enjoy these cookies– even dads!)

cookie dough

lactation cookies
printer-friendly recipe
adapted from hellobee.com
makes about 5 dozen cookies

1/2 cup softened butter
1/2 cup sugar
1/2 cup brown sugar
2 teaspoon vanilla
2 large eggs
3/4 cup peanut butter
1/3 cup water
1 teaspoon cinnamon
1 cup ground flax (also called flax flour or flax meal)
3 tablespoons brewer’s yeast
1 1/2 cups whole wheat flour
1 3/4 cups old fashioned oatmeal
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups chocolate chips or chocolate chunks
1 cup chopped pecans (or other chopped nut)

Preheat oven to 350 degrees. Combine butter and sugars in a stand mixer at low to medium speed (for all ingredients), beating until pale and fluffy. Add eggs and vanilla and beat well. Add peanut butter and mix until combined. Add water, mix well. Add cinnamon, flax, brewer’s yeast, flour, oats, soda and salt, mix until well incorporated (you might need to increase the mixer speed). Stir in chocolate chips and nuts with a spatula. Drop by tablespoonfuls onto an ungreased cookie sheet or a cookie sheet lined with a silpat. Bake batches for 12 minutes until set in the center. Let rest for a minute or two and then transfer to a wire rack to cool completely. These can be frozen and reheated 2-3 at a time in the microwave.

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