Sweet Corn & Tomato Pancake Recipe (Gluten-free)

I saw a bunch of tomatoes in the fridge, so I searched online for a tomato pancake recipe. Yep, you heard right, a tomato pancake recipe. I know it sounds weird, but it’s actually quite tasty. You get a little salty & a little sweet, so it’s the best of both worlds. No lie. This can be made totally gluten-free for those with allergies.
Sweet Corn & Tomato Pancake adapted from The Pancake Princess

¾ cup milk + 1 tablespoon distilled white vinegar
6 tablespoons sweet potato starch
6 tablespoons cornmeal (I had corn bread mix, which contains flour so don’t use this if you want gluten-free. Cornmeal should be fine.)
6 tablespoons oatmeal
½ teaspoon baking powder
½ teaspoon baking soda
2 tablespoons melted coconut oil
1 tablespoon honey
1 can corn kernels, drained
1 medium tomato, sliced thinly width-wise
Combine the milk & vinegar in a cup & set aside. You are essentially making your own buttermilk.

In a medium bowl, mix the sweet potato starch, cornmeal, oatmeal, baking powder & baking soda together.

Mix the oil & honey into the milk mixture. Pour the milk mixture into dry ingredients. Mix until combined, leaving some lumps. Fold in the corn.

Let the batter sit for 5-10 minutes, undisturbed, until it thickens.
Heat frying pan over medium heat. Once it is hot, grease pan with coconut oil. Drop 2 heaping tablespoon full of batter into the pan. I have a small pan, so making 2 at a time was ideal. Don’t overcrowd your pan.

Cook for 2 minutes until the edges start to Brown. Press a slice of tomato into the pancake & press down into the batter.

Pick up your pancake with a spatula, add more oil to the pan & then flip the pancake into the newly greased surface of the pan. Cook for another 2 minutes, or until cooked through.
Serve with a sprinkle of sugar. For a few of the pancakes, I cut a slice of Muenster Cheese diagonally into 4 pieces & let it melt on top of the tomato. The cheese makes it more savory, which I love.

Beef & Tomato over Rice Recipe

If you are Asian, you’ll most likely have eaten Beef & Tomato over rice at least once in your life. This is a popular dish in Taiwanese culture. My mom makes a pretty good version, so I got this recipe from her. There’s only one problem…she never measures anything, making it hard for me to replicate anything she makes.

So, this is my interpretation of my mom’s home cooking.

Beef & Tomato over Rice – by Mom (feeds 2)

1 large tomato
1 beef patty (or ground beef or beef slices)
1 tblspn ketchup
1 teaspn white vinegar
1 egg
Leftover rice (or cook 1/2 cup of rice)
Dice your tomatoes. Heat up a frying pan with some oil. Add tomatoes & cook it down until they are almost soft.
Add the ketchup & vinegar & mix too incorporate.
Add the beef patty & break up the pieces. Cook meat thoroughly.
Crack an egg in the center & mix into the tomato.
Serve over rice. There’s always leftover rice in the fridge so I would just reheat it.
This is a quick meal. The ingredients are simple & if you use brown rice instead, it’ll be a pretty healthy option.


Quinoa Sausage Chili Crockpot Recipe

Venturing into the Crock-Pot world can be exhilirating or scary. I’ve never used one before, but upon closer examination, it looks pretty easy. There’s only 4 options on the dial: 4 hr, 6 hr, 8 hr or 10 hr. I mean, how can you really go wrong, right?!? Right?!? Well, if it’s up to me, I’m sure there’s a way for me to mess things up. 😀

Hubby mentioned he ate a quinoa chicken chili recently & thought it was yummy. So I found whatever was in the fridge & pantry to make a Quinoa Sausage Chili recipe. You knew I’m going to wing it, didn’t it? That’s my motto. Find whatever is around the house & use it. I really hate having to run to the store for this & that at the very last minute. And I like using up whatever is around the house first.

So here’s my take on the recipe. Hope you guys like it. 🙂

Quinoa Sausage Chili Crockpot Recipeadapted from The Girl Who Ate Everything


1 (28 oz) can of crushed tomatoes
1 (14 oz) can of tomato sauce
1 (16 oz) bag of black beans (soaked in warm water overnight). Canned would be better, just rinse & drain the liquid.
1 (15 oz) can of chick peas (garbanzo beans), rinsed and drained
5 cloves of minced garlic
1 cup sliced orange & red baby bell peppers
8 oz sliced mushrooms
2 cups chicken broth (more if the chili is still dry)
6 links of sausages (remove casing & break up the sausage)
2 teaspoons garlic powder
2 teaspoons cumin
1/2 teaspoon red pepper flakes
2-3 teaspoons chili powder
2-3 tablespoons Hot Sauce of your choice (I used Royal Castle Pepper Sauce from Trinidad&Tobago, my favorite!)
1 teaspoon sea salt
1 teaspoon ground pepper
1 cup of quinoa, rinsed
Optional toppings of your choice – cheese, sour cream, avocados, and tortilla strips

Rinse the quinoa (check to see if yours need to be rinsed, mine didn’t) and then add everything into a 6 quart slow cooker. Mix everything up a bit.

Cook for 6-8 hours on low or 4-6 hours on high.

Garnish with the optional cheese, sour cream, avocados, and tortilla strips. I didn’t have any of that, so I just made a side of Garlic Dill Mashed Potatoes. Recipe for that to follow.

The chili came out very tasty. In the future, I would saute the sausages in a frying pan first before adding it into the crock pot.

Warning: Please make sure you don’t touch the metal side of the Crock-Pot. My arm brushed it accidentally & I ended up burning my arm a little bit. I currently have a scar & blister which makes me an unhappy & scarred Munkie.