Recipe review from 1/18/11

Due to party leftovers, we didn't need to make much for new recipes last week, and our salmon dishes tend to cover two nights as well.  Since I'm on the topic of salmon, I want to take a moment and rave about our salmon source:  Simple Gifts Syrup and Salmon   The Rogotzke's are a local family who make their own award winning maple syrup in April and May, then they head up to Alaska to fish for salmon and halibut.  I had the good fortune several years ago as part of work to take a tour of their maple syrup operation, which is where I discovered how awesome good maple syrup can be.  I've been exposed to real syrup from North Central Wisconsin, but it had always tasted...'tinny' to me.  Not this.  Rich, caramel-y, thick  - fabulous to cook and bake with.

At the urging of a couple of co-workers, I then tried out some of their salmon.  Delicious!  However they have it processed, the salmon is so fresh tasting with no 'fishy' after taste.  The key is to make sure not to over-cook it.  I've baked the salmon, broiled (not my favorite), and grilled it (my favorite). 

The Rogotzke's sell their fish locally, and over the internet.  We're fortunate in that we can just go pick a box up. 

Indian Spiced Salmon with Basmati Rice  (Ckng Light, June 2010) 
Oh my goodness - super quick to prepare, especially when I has some frozen rice in the freezer which just needed to be re-heated!  Flavors were definitely reminiscent of Indian food.  I think baking would be better than broiling, the fish seemed to dry out more under the broiler.   Recommended. 

Rice:
2 cups water
1 cup uncooked basmati rice
1/4 teaspoon salt
3 tablespoons chopped fresh flat-leaf parsley
4 teaspoons roasted salted cashew pieces

Salmon:

photo from CookingLight.com

1/2 teaspoon ground ginger

1/2 teaspoon garam masala

1/2 teaspoon ground coriander

1/4 teaspoon ground turmeric

Dash of kosher salt

Dash of ground red pepper

4 (6-ounce) skinless salmon fillets
Cooking spray

Preparation
1. To prepare rice, bring 2 cups water to a boil in a small saucepan. Stir in rice and 1/4 teaspoon salt; cover, reduce heat, and cook for 20 minutes or until rice is tender. Remove from heat; stir in parsley and cashews. Keep warm.

2. To prepare salmon, preheat broiler.

3. Combine ginger and the next 5 ingredients (through pepper). Rub spice mixture evenly over salmon. Place fillets on a broiler pan or baking sheet coated with cooking spray. Cover with foil; broil 7 minutes. Remove foil; broil an additional 4 minutes or until desired degree of doneness. Serve salmon with rice.

The Year in Review - 2010

I’m a bit of an A-type personality. I like to keep lists and notes and just compare one year to the next. Here's a look at the past year:

Books Finished:

2010 – 80

2009 – 45

2008 – 45

New recipes tried:
2010 – 82

2009 - 92

2008 - 129
2007 - 120
2006 - 103

2005 - 137

2004 - 143
2003 - 154


Team Shakti



Miles Biked:

2010 – 701 (personal best!)
Included the Split Rock Century – my first!
2009- 250

Miles Skied:
2010 – 71
2009 – n/a

Miles Hiked:

2010 – 48

Knitting Projects completed:

Socks – 3

Hats – 6

Mittens – 8 pairs

Scarves - 2

Childs Top - 1 for Miss A

Trips:

Grand Marais, MN

Independence, MO; Twins vs Royals

Door County, WI; Door County Century Ride

Puerto Vallarta, Mexico

In Memoriam:

Audrey C. F.   April, 1933- April, 2010

Very Notable!

The Husband returned home from Deployment #2, Kuwait, in March.

After 3 years of being deployed, and two years of going to school, the Husband graduated in December AND started working at a local credit union in the accounts dept.  CONGRATULATIONS!  That's the best news of the year! 

Happy New Year!



Recipe Review from 12/1/10

I fully admit, it's been a couple of very slow weeks in the new recipe department.  I often find, following a longer vacation, that I prefer simpler meals that I can just throw together.  The Husband also had a friend over for a belated Thanksgiving dinner after we returned.  Even though I picked out a 12lb turkey, it took us a solid week to eat through the leftovers! 

But I did find time to make two new dishes:

Carrot Soup (Ckng Lght Mar 2009)
This is such a simple and tasty soup!  Bonus factor - this uses two pounds of carrots so if you are trying to use up those garden veggies, this is the dish for you!  I made it pretty much as written, but I did wish I had taken the time to roast the carrots and onions in the oven to add a bit of extra flavor.  I also think some fresh ginger would have been better than the powdered.   Still, not complaining, it was great for lunches with some cheese and crackers.
Creamy Carrot Soup
1 tablespoon extra-virgin olive oil
1 3/4 cups chopped Vidalia or other sweet onion
2 pounds carrots, cut into 1/2-inch pieces
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
Dash of ground ginger
2 cups water
2 cups fat-free, less-sodium chicken broth
2 tablespoons heavy cream, divided

Preparation
1. Heat oil in a large Dutch oven over medium heat. Add onion and carrots to pan; cook 10 minutes, stirring frequently. Stir in salt, pepper, and ginger.

2. Add 2 cups water and broth to pan; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until carrots are tender. Remove from heat; cool.

3. Place half of carrot mixture and 1 tablespoon cream in a food processor or blender; process 20 seconds or until smooth. Pour pureed mixture into a large bowl. Repeat procedure with remaining carrot mixture and 1 tablespoon cream. Return mixture to pan; cook over medium heat until thoroughly heated.


Pumpkin Waffles (adapted from Ckng Lght by Culinary in the Country)
Sunday has become waffle or pancake day, and to try and prevent it from becoming the same boring pancake or waffle, we bounce around different recipes.  I believe a while back I reviewed the buckwheat pancakes?  Can't remember....  anyhoo, this week was pumpkin waffles!  Really, how can you go wrong with the soft essence of pumpkin and cinnamon, baked golden brown and then slathered in butter and pure maple syrup?  A bit of crunchy bacon on the side and it's almost heaven on a plate. 

Worried about making this and having extras left over?  No problem!  We love to freeze our extra waffles and pancakes and toast them midweek with a poached or fried egg.  Truly the original "Eggo". 

Pumpkin Waffles
1/2 cup all-purpose flour

1/2 cup whole wheat pastry flour
2 teaspoons baking powder
3/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon salt
1 cup vanilla soymilk  (or regular milk and add splash of vanilla)
1/2 cup mashed pumpkin
1/4 cup packed dark brown sugar
1 tablespoon canola oil
1 large egg, lightly beaten

In a large bowl, whisk together flours, baking powder, cinnamon, salt and cloves.

In a small bowl, whisk together milk, mashed pumpkin, sugar, oil and egg. Pour into dry ingredients and stir just until moist.

Preheat waffle iron. Using about 1/4 cup of the batter per waffle, pour mixture into waffle iron. Let cook until the steam begins to subside - about 4-7 minutes. Remove waffles and repeat until batter is used up.

Makes about 8 regular sized waffles.

Recipe Review 11/16/10

Balsamic Glazed Pork Chops with Creamy Polenta (Ckng Lght Nov 2010)

Balsamic Glazed Pork Chops with Creamy Polenta
Reduce the vinegar while the polenta simmers so the entire meal is ready and hot at the same time.

Yield: 4 servings
Ingredients

2 cups whole milk
1 cup fat-free, lower-sodium chicken broth
3/4 cup uncooked polenta
3 ounces 1/3-less-fat cream cheese, softened  I used grated Parmesan Regganio
6 tablespoons balsamic vinegar
1 1/2 teaspoons chopped fresh rosemary
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 large garlic cloves, minced
4 (4-ounce) boneless center-cut pork chops, trimmed

Preparation

1. Bring 2 cups milk and broth to a simmer in a medium saucepan over medium heat. Gradually add polenta. Cook for 20 minutes or until thick and bubbly, stirring frequently with a whisk; remove from heat. Stir in cream cheese. Keep warm.

2. Place vinegar in a small saucepan over medium-high heat. Bring to a boil, and cook until reduced by half (about 5 minutes).

3. Place a grill pan over medium-high heat.  Warm grill to 350*.  Combine rosemary, salt, pepper, and garlic; rub mixture over pork. Place pork in pan; cook  grill for 15 minutes or until desired degree of doneness. Let stand 5 minutes before slicing - drizzle with balsamic reduction. Serve with polenta.

Garlic Roasted Kale (Ckng Lght, Nov 2010)

This was outstanding!  I had to reduce amounts significantly to accomodate two people, but easily done.  I also used the balsamic reduction from the pork chops above instead of the sherry vinegar.  OMG...I wish I had made more! 

Garlic Roasted Kale
Roasting kale is amazing—the leaves turn from a dusty dark green to dark emerald with brown-tinged curly edges that crunch. This vegetable side is delicious served hot from the oven; the leaves lose their crisp texture as the dish stands.

Yield: 10 servings (serving size: about 2/3 cup)

Ingredients
3 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
3 garlic cloves, thinly sliced
1 1/2 pounds kale, stems removed and chopped
2 teaspoons sherry vinegar

Preparation

1. Arrange oven racks in center and lower third of oven. Preheat oven to 425°. Place 2 large jelly-roll pans in oven for 5 minutes.

2. Combine first 4 ingredients in a large bowl; toss to coat. Divide kale mixture evenly between hot pans, spreading with a silicone spatula to separate leaves. Bake at 425° for 7 minutes. Stir kale, and rotate pans. Bake an additional 5 minutes or until edges of leaves are crisp and kale is tender.

3. Place kale in a large bowl. Drizzle with vinegar; toss to combine. Serve immediately.

Recipe Review from 11/1/10

Tis the season to make bread again!  I actually started a couple weekends ago with a simple recipe I've made before to get back into the groove of things.  From Bernard Claytons New Complete Book of Bread, which has become one of my three bread bibles:  The Bread Bible by Rose Levy Beranbaum; The Bread Bible by Beth Hensberger and Bernard Claytons.  Four actually, I forgot Michael Ruhlman's Ratio.   I did manage to run out of bread flour, whole wheat flour and AP flour all at the same time, but a trip to Cub and the co-op fixed that, and then some.  We picked up some Buckwheat flour, Oat Flour and Rye flour to add to our future creations.

Because Clayton's recipes are rather on the wordy side (not complicated, just well written), I'm only going to write the titles and the blurbs:

Rich White Bread (pg 41)- Rich in milk, butter, sugar and eggs, it is deserving of its name.  The loaf is big and plump.  A slice is white and nicely textured.  Toasts beautifully.  Great sandwich bread, as well.

I subbed half WW flour and made it a rich blend bread. 

Egg Harbor Bread.  This delicious Amish white bread was brought to the village of Egg Harbor, on the shores of Lake Michigan, by Kathryn Zeller when she came from Ohio to start Butter and Eggs, a fine bakery-deli in this Door County resort community.   The bakery is in an old granary building, and is run solely by the Zellars.  The entire family pitches in during the summer vacations, and then it is back to school in Athens, Ohio where some teach and some attend.  As with so many French boulangers who live over the family-run-bakery, the Zellers live in an apartment above Butter and Eggs.  "At least it's close when I go downstairs at two in the morning to begin my day," Kathyrn says.  Vacationers returning home take with them baskets of the Egg Harbor loaf to freeze and to please family during winter months.  While most breads rise (or proof) only 2 times, this bread gets its texture and lightness from 5 risings in a covered bowl plus one in the loaf pan.

I thought 5 risings would be a pain in the patooie, but it wasn't so bad.  They are in 15 minute increments so I had time to go work on other things and come back when the beeper went off.  The hard part was remembering to reset the timer in between.  Made two beautiful loaves.

Creamy Root Vegetable Stew  (Ckng Lght, Oct 2010)

This was for lunches during the week.  What appealed to me about this recipe was the root vegetable versitility.  Even though it doesn't call for carrots, I could use them instead of the sweet potatoes as called for.  The only thing I needed to buy for this was the turnip and potato.  I also skipped the putting it in a blender silliness - just used my immersion blender until it was the desired thickness.  This would be great for company as it would feed a substantial crowd.   This could be made vegan by skipping the cream at the end.

Creamy Root Vegetable Stew

Pair this rustic stew with a green salad. You can prepare it up to three days ahead.

Yield: 4 servings (serving size: 2 cups stew and 2 crostini)

Ingredients

1 tablespoon olive oil

1 cup chopped onion

3 tablespoons chopped garlic

1 tablespoon chopped fresh rosemary, divided

2 1/2 cups (3/4-inch) diced peeled Yukon gold potato (about 1 pound)

2 1/4 cups (3/4-inch) diced peeled rutabaga (about 3/4 pound)

2 cups (3/4-inch) diced peeled turnip

1 1/4 cups (3/4-inch) diced peeled parsnip (about 1/2 pound)
2 cups organic vegetable broth
2 cups water
2 tablespoons heavy whipping cream
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt

Preparation

1. Heat oil in a Dutch oven over medium heat. Add onion to pan; cook 5 minutes or until tender, stirring occasionally. Add garlic and 2 teaspoons rosemary; cook 1 minute, stirring occasionally. Stir in potato and next 5 ingredients (through 2 cups water). Bring to a simmer; cook, covered, 20 minutes or until vegetables are tender.

2. Place 3 cups vegetable mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return to pan. Stir in cream, pepper, and salt.

Wild Rice Dressing with Cranberries  (Ckng Lght, Nov 2010)

This was a potential test run for Christmas dinner with the family.  I have a Sib who is allergic to a substantial number of foods and with a couple substitutions, I have have a great side dish. I used water chestnuts for bottled chestnuts (not sure if she can eat these nuts and I couldn't find them anyway). I also halved the recipe - and it still made a ton.  Served it with the fish below.

Wild Rice Dressing with Cranberries

The nutty, almost smoky flavor of wild rice pairs beautifully with game birds and other poultry.

Yield: 12 servings (serving size: about 3/4 cup)

Ingredients
2 cups uncooked wild rice
2 cups fat-free, lower-sodium chicken broth  used vegetable broth
2 cups water
1/2 teaspoon kosher salt, divided
1 1/2 cups whole roasted bottled chestnuts  used sliced water chestnuts
1 cup sweetened dried cranberries

1 1/2 tablespoons unsalted butter

1 1/2 cups halved lengthwise and thinly sliced carrot

1 1/2 cups chopped yellow onion

1 1/4 cups thinly sliced celery

1/2 cup minced fresh flat-leaf parsley

2 tablespoons minced fresh sage

1 tablespoon fresh thyme leaves

1/4 teaspoon black pepper

Cooking spray

Preparation

1. Preheat oven to 400°.

2. Combine rice, broth, 2 cups water, and 1/4 teaspoon salt in a saucepan; bring to a boil. Partially cover, reduce heat, and simmer 40 minutes or until rice is tender, stirring occasionally. (Do not drain.) Place rice in a large bowl; cover.

3. Arrange chestnuts on a baking sheet. Bake at 400° for 15 minutes. Cool slightly; cut chestnuts into quarters.  Skipped.  Subbed water chestnuts.

4. Place cranberries in a small bowl; cover with hot water. Let stand 20 minutes or until soft. Drain and add to rice.  Skipped.  Really not necessary - just toss in with rest of ingredients.  Steam from rice will plump them up a bit.

5. Melt butter in a large nonstick skillet over medium heat. Add carrot, onion, and celery; cook 15 minutes or until vegetables are tender, stirring occasionally. Stir in herbs; remove from heat. Add to rice mixture. Stir in remaining 1/4 teaspoon salt, chestnuts, and pepper.

6. Spoon rice mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Cover and bake at 400° for 10

minutes or until thoroughly heated.

Perfect Salmon  (America's Favorite Fish Recipes Ckbk)

Okay, I needed a different salmon recipe than the maple glazed one I've used the last two times and the southwestern chili rub I think I used the time before that.  Resorting to the handy Midwestern Fish Recipe style cookbook we received as a gift, I found this recipe.  Simple, quick, just what I needed.  EXCEPT!  I had no mayo!  I ended up consulting Michael Ruhlman's blog on how to make my own. 

Perfect Salmon

1/2 cup mayo

1/2 1/4 cup green onions  (other onion works fine too)

1 tsp prepared mustard

2 1/4 lbs salmon (or other fillet) skin on

1/4 tsp garlic powder

salt

pepper

1.Preheat grill to 350*

2. Combine first three ingredients. Sprinkle fillet with salt and pepper.  Spread mayo mixture over fillet and sprinkle with garlic powder.  Grill until fish is done and flakes easily with a fork. 

Mayo!!!

Quite a while back Michael Ruhlman did a video on Deviled Eggs, in which he pontificates about making your own mayo.  He says, quite bluntly, IT'S EASY!  Now Julia Child has also said the same thing.  Yet, I hesitated, until...I needed mayo.  I had eggs.  I oil.  I have an immersion blender.  A whisk would have worked as well, but I needed my mayo NOW. 

Take one egg white (or more) and put in a small bowl.  Start beating.

Add some salt for taste.

Start to slowly drizzle in oil.  Keep beating until egg and oil emulsify, or, in layman's terms, looks like mayo.

Season to taste.

That's it.  I had officially made my own mayo in about 5 minutes (there was a fair amount of consulting the video).  Next time I could do it under three. 

Recipe Review from 10/25/10

Last week was chilly week to be sure, with a blast of winter that took everyone by surprise.  Monday, Tuesday and Wednesday we experienced a record low barometer reading; 28 millibars I think it was - usually you see that in a hurricane.  And winds up to 50 mph.  Heavy wet snow.  Power outages.  Really, those power guys don't get paid enough when they have to go out in yucko weather like that. 

I'm hoping for a tiny reprieve of warmth to finish pulling in the last of the garden stuff.  I have a few statues out, some flower fences, and the water hose.  I just hope I didn't ruin the hoses.  Drat and bother. 

But, with all of that going on, the Husband made the following and we both gave it two thumbs up.  Drat and bother again - sorry forgot the pics.

Moroccan Lentil Stew with Raisins  (Vegetarian Times, Oct 2010)
I picked this one due to its simplicity to assemble - a pre-made lentil soup, chickpeas, crushed tomatoes; pretty much dump and simmer.  I even had the onions pre-chopped in the fridge from an earlier recipe so the husband wouldn't even have to prepare those.  I did substitute golden raisins for regular.  The recipe didn't denote which variety and the seasonings said golden to me.  This does turn out as a sweeter recipe, between the raisins and the cinnamon, but I think that was why we both really liked it.  Different than the traditional "Midwestern" stew. 

To appease the carnivore in my Husband, on a serving by serving basis we would saute up some venison kielbasa and then warm up the stew over the top of that.  Now THAT was an outstanding combination - made it just a bit more hearty and stretched the stew over the week.  I would make this again for company or ourselves in a heart beat. 

Moroccan Lentil Stew with Raisins
This exotically flavored stew can be stretched to feed a crowd when ladled over rice or potatoes.

Serves: 6

1 tbsp olive oil
1 cup chopped onions
3 cloves garlic, minced
1 28-oz can crushed tomatoes
2 18-oz carton prepared lentil soup (such as Dr. McDougalls)
1 15-oz can chickpeas, rinsed and drained
1/2 cup raisins
2 tsp ground cinnamon or more to taste
1 1/2 tsp ground cumin
1/4 tsp red pepper flakes, or to taste
6 tbsp plain non-fat Greek yogurt or soy yogurt, optional

1. Heat oil in medium sauce pan or Dutch oven over medium heat.  Add onion, and saute 3 minutes or until softened and translucent.  Add garlic, and cook 1 minute, or until garlic is softened, but not browned, stirring constantly. 

2. Stir in tomatoes, soup, chickpeas, raisins, cinnamon, cumin and red pepper, if desired.  Bring stew to a simmer over medium-high heat, stirring occasionally. 

3. Reduce heat to medium-low, and simmer, uncovered, 20 minutes, or until mixture is reduced and sauce has thickened, stirring often from bottom to prevent sticking.  Garnish with yogurt if using. 

Recipe Review from 10/18/10

We had another beautiful week in the 60*s, ten degrees above normal for this time of year and nobody up here is complaining!  But today, as I write this, it has turned very blustery with sporadic misty-rain.  I had hoped to fit in a bike ride but just not going to happen.  Probably not a bad thing, since I am popping the advil after a very vigiourous yoga workshop yesterday that has left a slew of muscles complaining - admittedly, I'm just not used to spending that much time attempting to balance on my forearms.   The best part of the day was coming home and the Husband had dinner ready:

Moroccan Lentil Stew with Raisins   (Vegetarian Times, Oct 2010)
The simplicity of this dish attracted my attention.  I've thrown a couple of complicated dishes at the Husband lately (for him to make), and I figured I was pushing my luck and needed something uber simple.  I even had the onions pre-chopped in the fridge! Bonus!  The flavors of this are different - intriguing almost - as it is almost  sweet for a stew with the cinnamon and golden raisins.  I had him saute some venison kielbasa and add it to just the bowls to make it a more hearty dish, though it is plenty good just on it's own.  I would definitely make this again.

Moroccan Lentil Stew with Raisins
This exotically flavored stew can be stretched to feed a crowd when ladled over rice or potatoes.

Serves 6 (seriously)

1 tbsp oil
1 cup chopped onions
3 cloves garlic, minced (1 tbsp)
1 28-oz can crushed tomatoes
2 18-oz cartons prepared lentil soup, such as Dr. McDougall's)  found in the natural section at Cub
1 15-oz can chickpeas, drained and rinsed
1/2 cup raisins or currants  I used golden raisins
2 tsp ground cinnamon or to taste
1 1/2 tsp ground cumin
1/4 tsp red pepper flakes, or to taste
optional: non-fat plain yogurt of choice

1. Heat oil in medium saucepan or Dutch oven over medium heat.  Add  onion and saute 3 minutes, or until softened and translucent.  Add garlic, and good 1 minute or until garlic is softened but not browned, stirring constantly.

2. Stir in tomatoes, soup, chickpeas, raisins, cinnamon, cumin and red pepper flakes.   Season with salt and pepper, if desired.  Bring stew to a simmer over medium-high heat, stirring occasionally.

3. Reduce heat to medium-low, and simmer, uncovered, 20  minutes or until mixture is reduced and sauce has thickened, stirring often from bottom to prevent sticking.  Garnish with yogurt if desired. 


Roasted Red Pepper Hummus  (Ckng Lght, Oct 2010)
I have a fondness for hummus sandwiches, on nice soft homemade bread with provolone cheese, sprouts and tomato, and my favorite hummus recipe is actually from Cooks Illustrated.  Downside is, that recipe is just a tich putsy and sometimes I need something less complicated.  This one attracted my attention for just that reason.  However, while simple, it did lack the depth of flavor the Cooks Ills. has.  Pros and cons to everthing I guess.  Perhaps with some tweeking I can combine the best of both recipes.

Roasted Red Pepper Hummus
Makes: 2 cups
1/3 cup tahini (sesame seed paste)
1/4 cup water
1/4 cup chopped bottled roasted red bell peppers, rinsed and drained
1tablespoons fresh lemon juice
1/4 teaspoon salt
1 garlic clove, minced
1 (15 1/2-ounce) can chickpeas, rinsed and drained

Preparation
1. Place all ingredients in a food processor; process until smooth.


Quick (Grouse) Tikka Masala  (Eating Well, Sept/Oct 2010)
Originally had planned to use chicken thighs for this recipe, but the Husband went grouse hunting and came home with two birds.  Grouse is easily overcooked, and I thought the combination of a light sear and then a slow simmer would be ideal.  It worked really well.  In addition, I would make this recipe again using chicken - I liked the flavors and how easily it came together with just a bit of  prep work.  Made closer to 6 servings than the suggested 4, but that could have been because I added 8oz of quartered mushrooms (fridge clean-out).

Oh - almost forgot to add, of all the darn times to run out of garam masala it was when I needed 4 tsp!  Luckily I have Indian Home Cooking by Raghaven Iyer which had a recipe for making my own.  Have spice grinder will make spices! 

Quick Chicken Tikka Masala 
One of the most popular Indian dishes in the U.S. and the U.K., chicken tikka masala usually involves several steps including marinating and grilling the chicken before simmering in a curried tomato cream sauce. We’ve simplified it to a one-skillet dish and lightened it by increasing the vegetables, omitting the butter and using less cream. Serve with brown basmati rice and, for dessert, dates.


4 servings, 1 1/2 cups each
Active Time: 40 minutes
Total Time: 40 minutes

4 teaspoons garam masala (see Note)
1/2 teaspoon salt
1/4 teaspoon turmeric
1/2 cup all-purpose flour
1 pound chicken tenders
4 teaspoons canola oil, divided
6 cloves garlic, minced
1 large sweet onion, diced
4 teaspoons minced fresh ginger
1 28-ounce can plum tomatoes, undrained
1/3 cup whipping cream
1/2 cup chopped fresh cilantro for garnish

Preparation
1.Stir together garam masala, salt and turmeric in a small dish. Place flour in a shallow dish. Sprinkle chicken with 1/2 teaspoon of the spice mixture and dredge in the flour. (Reserve the remaining spice mix and 1 tablespoon of the remaining flour.)

2.Heat 2 teaspoons oil in a large skillet over medium-high heat. Cook the chicken until browned, 1 to 2 minutes per side. Transfer to a plate.

3.Heat the remaining 2 teaspoons oil in the pan over medium-low heat. Add garlic, onion and ginger and cook, stirring often, until starting to brown, 5 to 7 minutes. Add the reserved spice mix and cook, stirring, until fragrant, 30 seconds to 1 minute. Sprinkle with the reserved 1 tablespoon flour and stir until coated. Add tomatoes and their juice. Bring to a simmer, stirring and breaking up the tomatoes with a wooden spoon. Cook, stirring often, until thickened and the onion is tender, 3 to 5 minutes.

4.Stir in cream. Add the chicken and any accumulated juices to the pan. Bring to a simmer and cook over medium-low heat until the chicken is cooked through, 3 to 4 minutes. Garnish with cilantro.

Eating Well Note: Garam masala, a blend of spices used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin and coriander. It is available in the spice section of most supermarkets.

Recipe Review from 10/11/10

Another fabulous week weather-wise.  Daytime temps are still in the 60*, which is a good 10-15* warmer than normal.  We should be in the 50*s for October.  Hiking has been fabulous, I'm still getting one bike ride in on the weekends, yard word continues, and I've been trying to take some time to just sit in the sun on the porch.  Though the Asian beetles are rather pesky - they bite!  A couple of dishes below to herald the cooler fall evenings:

Eggplant Bolognese

I was in the mood for spaghetti, but not traditional spaghetti with Prego sauce.  This caught my eye and I had a portion of the ingredients on hand.  This was very quick and simple to assemble - especially if you mise en plase all the ingredients ahead of time.  Then while the sauce is undergoing it's final simmer, you start the water, boil the noodles and set the table.  I even had time to do the dishes!  This made a lot, but I wanted the leftovers.  Very tasty and hearty. 

Eggplant Bolognese

Yield: 6 servings (serving size: 1 cup sauce, about 3/4 cup pasta, and 2 teaspoons basil)


Ingredients
2 tablespoons olive oil
2 1/4 cups chopped onion
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/2 pound ground sirloin

8 cups chopped eggplant (about 1 1/2 pounds)

1 tablespoon minced garlic

1 tablespoon tomato paste
1/2 cup red wine
1 (28-ounce) can whole tomatoes, undrained

1 tablespoon red wine vinegar

10 ounce uncooked whole-wheat fettuccine
1 tablespoon kosher salt
1/4 cup small fresh basil leaves  (I skipped)

Preparation

1. Heat olive oil in a Dutch oven over medium-high heat. Add onion, 1/4 teaspoon salt, 1/4 teaspoon pepper, and beef; cook 10 minutes or until beef is browned, stirring to crumble beef. Add eggplant, garlic, 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; cook 20 minutes or until eggplant is very tender, stirring occasionally. Add tomato paste; cook 2 minutes, stirring constantly. Add wine; cook 1 minute, scraping pan to loosen browned bits. Add tomatoes; bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally and breaking up the tomatoes as necessary. Add remaining 1/4 teaspoon salt and red wine vinegar.

2. Cook pasta according to package directions, adding 1 tablespoon kosher salt to cooking water. Drain. Toss pasta with sauce; sprinkle with basil leaves.


Chicken, Mushroom & Wild Rice Casserole  (Eating Well, Oct 2010)



Photo from eatingwell.com



The Husband was super awesome and made this for us last week. He was less than thrilled with the prep (“putzy”) and end result (“disappointing”). I thought it tasted good, the earthiness of the mushrooms highlighted with the aroma of sherry. The Husband elaborated in that a casserole is by definition easy to throw together and inexpensive. This was neither – utilizing sherry, leeks, 1 ½ lbs of mushrooms, 2 pounds of chicken and parmesan cheese. I countered with there was no quintessential “cream of mushroom soup” - which he despises. I did substitute 1lb of chicken breasts with 1 lb of chicken thighs. It’s just going into a casserole after all.   This made a 9x13 pan so plenty of leftovers or great for a crowd.

Chicken, Mushroom & Wild Rice Casserole
From EatingWell: September/October 2010

In Minnesota, chicken, mushrooms and wild rice are often bound together in a casserole with cream of mushroom soup. We forgo the sodium-rich canned soup and make a light, creamy sauce that gets depth of flavor from dry sherry and Parmesan cheese. If you already have cooked chicken, use 4 cups and skip Step 2.

8 servings
Active Time: 1 hour
Total Time: 2 hours

• 2 cups water
• 1/2 cup wild rice
• 2 pounds boneless, skinless chicken breasts, trimmed
• 2 tablespoons extra-virgin olive oil
• 2 leeks, chopped and rinsed
• 1 1/2 pounds mushrooms, sliced
• 1 cup dry sherry (see Note)
• 1/4 cup all-purpose flour
• 2 cups low-fat milk
• 1/2 cup grated Parmesan cheese
• 1/2 cup reduced-fat sour cream
• 1/3 cup chopped flat-leaf parsley
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 2 cups frozen French-cut green beans
• 1/2 cup sliced almonds  (I skipped - I think those little crunchy onions would have been good)

Preparation
1. Combine water and rice in a small heavy saucepan; bring to a boil. Cover, reduce heat to maintain a simmer, and cook until tender, 35 to 40 minutes. Drain.

2. Meanwhile, place chicken in a large skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes. Transfer to a clean cutting board and let cool.

3. Heat oil in a Dutch oven or large high-sided skillet over medium heat. Add leeks and cook, stirring occasionally, until just starting to brown, 4 to 5 minutes. Add mushrooms and cook, stirring occasionally, until their liquid has been released and has evaporated, 12 to 14 minutes. Add sherry, increase heat to high and cook until most of the liquid has evaporated, 5 to 7 minutes. Sprinkle the vegetables with flour and stir to coat. Add milk; bring to a simmer and cook for 1 minute, stirring. Stir in Parmesan, sour cream, parsley, salt and pepper. Remove from the heat.

4. Preheat oven to 350°F. Coat a 9-by-13-inch (or similar 3-quart) baking dish with cooking spray.

5. Cut the chicken into bite-size pieces. Spread the rice in an even layer in the prepared baking dish. Top with the chicken, then green beans. Pour the sauce over the top and spread evenly. Sprinkle with almonds.

6. Bake the casserole until it is bubbling and the almonds are golden brown, about 30 minutes. Let stand for 10 minutes before serving.

Tips & Notes from Eating Well

• Make Ahead Tip: Prepare through Step 5; cover and refrigerate for up to 2 days or freeze for up to 1 month (defrost in the refrigerator for 2 days before baking). Let stand at room temperature for 30 minutes, then bake at 350°F for about 1 hour.

• Note: Sherry is a type of fortified wine originally from southern Spain. “Cooking sherry” sold in many supermarkets can be high in sodium. Instead, get dry sherry that’s sold with other fortified wines at your wine or liquor store.

Recipe Review 10/4/10

All I can say is Wow.  What a beautiful October we've been having up here!  Highs in the 70's, sunny, almost no wind.  The leaves have completely fallen off the trees now, with only a few golden aspens and red oaks hanging on.   Still biking, which is fabulous; trying to get some yard work done between the biking and hiking - I admit, I want to play.  And taking some time to sit out on the porch in the weekend morning sun, knit and listen to an audio book while the hounds chase squirrels.

I want to start transitioning to fall recipes; you know, the casseroles, baked pastas, something roasting slowly in the oven, but it's just been too warm.  I've had to settle for 'tweener dishes such as the Fall Vegetable Curry below:

Fall Vegetable Curry  (Ckng Lght Oct 10)
I love Indian flavors and this one called to me as soon as I opened the magazine.  The problem...the Husband does like cauliflower.  The solution...I subbed parsnips!  Fresh from the garden even.  This came together fairly quickly once everything was peeled and diced.  I used part Hot Curry (Penzey's) and part Sweet Curry (also Penzey's) for a nice blend but not overly spicy.  I cooked up some basmati rice on the side with a touch of saffron.  Delish! 

Fall Vegetable Curry

Total: 30 minutes

Yield: 4 servings (serving size: 1 cup curry and 2 tablespoons yogurt)

Ingredients

1 1/2 teaspoons olive oil

1 cup diced peeled sweet potato

1 cup small cauliflower florets

1/4 cup thinly sliced yellow onion

2 teaspoons Madras curry powder

1/2 cup organic vegetable broth (such as Swanson)

1/4 teaspoon salt

1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained

1 (14.5-ounce) can no-salt-added diced tomatoes, undrained

2 tablespoons chopped fresh cilantro

1/2 cup plain 2% reduced-fat Greek yogurt

1. Heat olive oil in a large nonstick skillet over medium-high heat. Add sweet potato to pan; sauté 3 minutes. Decrease heat to medium. Add cauliflower, onion, and curry powder; cook 1 minute, stirring mixture constantly. Add broth and next 3 ingredients (through tomatoes); bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender, stirring occasionally. Sprinkle with cilantro; serve with yogurt.

Recipe review from 9/27/10

Fall has been spectacular up here in N MN.  The trees have been a blanket of yellow, rusts, and reds and the weather?  Absolutely gorgeous.  We had our first hard frost on Sunday morning and alas, I had neglected to cover my chard and kale.  The kale may be okay, the chard...some got nailed and the rest seems okay.  I'm hoping to put up my little portable greenhouse and try and extend the season on the two leafy veggies.  Meanwhile, a couple of good Fall recipes:

Maple Glazed Salmon (Ckng Lght, Sept 2010)

We decided to purchase a box of salmon from a local family who does award winning maple syrup then goes up to Alaska and fishes for salmon.  I've been buying a fillet here and there from the store, but we liked enough to go for a 22lb box.  Rogotzke's  Syrup and Salmon.  Oh my, to say this salmon is good doesn't even come close to describing how flavorful this fish is!  We used the recipe below, grilled it and finished the maple syrup glaze of in the broiler.   Ironically, I also used their maple syrup - I've been buying it for years and seriously, dear foodies, this syrup is good enough to drink straight!  Better on pancakes and waffles tho.  They did win first prize at the State Fair this year. 

Maple Glazed Salmon
Put together a big batch of the spice rub, and keep it in an airtight container; use it to add flavor to meat and fish on weeknights.
Total: 20 minutes

Yield: 4 servings (serving size: 1 fillet)

Ingredients
1 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon ground ancho chile powder
1/4 teaspoon ground cumin
1/4 teaspoon brown sugar
1 teaspoon kosher salt
4 (6-ounce) Alaskan salmon fillets
Cooking spray
2 tablespoons maple syrup

Preparation
1. Preheat broiler.

2. Combine first 6 ingredients; rub spice mixture evenly over flesh side of fillets. Place fish on a broiler pan coated with cooking spray; broil 6 minutes or until desired degree of doneness. Brush fillets evenly with syrup; broil 1 minute.



Autum Chicken Stew (Eating Well, Sept/Oct 2010)
The Husband was kind enough to make this soup for us from the chicken we grilled earlier in the week.  We weren't thrilled about the pasture raised chicken - it turned out a bit on the dry and unflavorful side.  I wouldn't have minded dry, because we could easily be blamed for overcooking, but, no flavor?  Something lacking in the chicken's diet there.  So into the stew pot it went.  With the exception of the broth, everything else came from our garden.  


Autumn Chicken Stew
6 servings, 1 1/2 cups each

Active Time: 45 minutes
Total Time: 45 minutes

Ingredients
5 teaspoons extra-virgin olive oil, divided
1 pound chicken tenders, cut into bite-size pieces
1 large onion, chopped
4 medium parsnips, peeled and chopped
2 medium carrots, peeled and chopped
2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 cups reduced-sodium chicken broth
2 Granny Smith apples, peeled and chopped
2 teaspoons cider vinegar


Preparation
1.Heat 2 teaspoons oil in a Dutch oven over medium heat. Add chicken and cook, stirring occasionally, until just cooked through, 3 to 5 minutes. Transfer to a plate.


2.Add the remaining 3 teaspoons oil to the pot. Add onion, parsnips, carrots, rosemary, salt and pepper and cook, stirring often, until the vegetables begin to soften, 3 to 5 minutes. Add broth and apples; bring to a simmer over high heat. Reduce heat to maintain a simmer and cook, stirring often, until the vegetables are tender, 8 to 10 minutes. Return the chicken to the pot and stir in vinegar.

Recipe Review from 9/20/10

...And here I thought Summer flew by!  Wow.  Fall is flying by even faster. 

Meals have been super simple these past couple of weeks, and I've only made two new things.  Actually only one new thing as the Husband made the other. 

My science fiction book group just celebrated our 11th anniversary as a group.  Last year I made this decadent chocolate-y layer cake which threatened to slide off on it's side - not visually appealing, but darn tasty!   This year I kept it simple and made:

German Chocolate Cupcakes with Caramel Icing  (Ckng Lght May 2006)
This assembled very quickly, which was a good thing because I was baking them at 7pm on a Sunday night.  As the recipe notes, the cupcakes do sink a bit in the center which is easily hit by the outstanding icing.  I did find these cupcakes dried out faster than other cupcakes I've made.  Not sure if it was because of the recipe or because I used bittersweet chocolate rather than sweet chocolate as called for.  I don't think the book group minded, most folks had two!  

These chocolate cupcakes tend to sink slightly in the middle as they cool, but the icing hides the dip.  The icing will harden quickly as it cools, so you;ll need to work quickly when spreading it over the cupcakes;  if it becomes too thick, whisk in an additional tablespoon of evaporated milk.  Sprinkling the top of the iced cupcakes with toasted pecans and coconut gives a bigger flavor impact than if they were stirred into the icing. 

Cupcakes:
6 tbsp butter
4 oz sweet baking chocolate, chopped
1 1/4 c granulated sugar
1/4 cup water
2 tsp vanilla extract
1/2 c egg substitute (I used 2 whole large eggs)
2 c all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Icing: 
1/2 cup butter
1/2 cup packed dark brown sugar (I used regular)
1/2 cup evaporated low-fat milk
2 tsp vanilla extract
2 cups powdered sugar
2 tbsp chopped pecans  (I used walnuts)
2 tbsp flaked sweetened coconut, toasted

1) Preheat oven to 350*; line 18 muffin cups with cupcake liners.

2) Cupcakes: place 6 tbsp butter and chocolate in a large microwave bowl; microwave at HIGH 1 minute, stirring after 30 seconds.  Stir until chocolate melts.  Stir in granulated sugar, water, and 2 tsp vanilla.  Add egg, stirring with a whisk.

3) Lightly spoon flour into a dry measuring cup, level with a knife.  Combine flour, baking powder, baking soda and salt, stirring with a whisk.  Add flour mixture to chocolate mixture, stirring with a whisk until smooth.  Spoon batter evenly into lined muffin cups.  Bake at 350* for 18 minutes or until a wooden pick inserted into the center comes out clean.  Cool on a wire rack.

4) To prepare icing, melt 1/4 cup butter in a medium saucepan over medium heat.  Add brown sugar; cook 3 minutes stirring constantly with a whisk.  Add milk and cook 3 minutes , stirring constantly with a whisk.  Remove from heat; stir in 2 tsp vanilla.  Gradually add powdered sugar, stirring with a whisk until smooth. 

5) Working quickly, spread each cupcake with about 1 1/2 tbsp icing, sprinkle cupcakes with nuts and coconut.  Yield: 18 cupcakes. 

Barley Hoppin' John (Eating Well, Sept/Oct  2010)
We had several days of cold rainy weather and we weren't inclined to be throwing something on the grill.  In addition, I recall Dee from Tangled up in Sticks and Strings reviewing this a while back and the idea of using barley and black eyed peas stuck with me.   The Husband was the one to make this though, and some modifications were necessary - we had regular pearl barley on hand, not quick cooking, and had to start the barley before the rest of the veggies were added.  We also used Swiss chard stems instead of celery; a standard substitution for us during the summer. 

Ours turned out rich and creamy, with a bit of zing from our chopped dried red pepper.  I think this was good as a main dish, and would be great as a side.  I would make this again.

Barley Hoppin' John

4 servings, 1 1/2 cups each

Active Time: 20 minutes

Total Time: 40 minutes


1 tablespoon extra-virgin olive oil
1 medium onion, chopped
1 small red bell pepper, chopped


2 cloves garlic, minced
1 14-ounce can vegetable broth
1 cup quick-cooking barley
1 tablespoon chopped fresh thyme or 1 teaspoon dried
2 teaspoons lemon juice
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
2 15-ounce cans black-eyed peas, rinsed


Preparation
1.Heat oil in a large nonstick skillet over medium heat. Add onion, bell pepper and celery. Cook until the vegetables soften, 3 to 4 minutes. Add garlic and cook 1 minute. Add broth, barley, thyme, lemon juice, crushed red pepper and salt; bring to a boil. Reduce heat, cover and simmer until the barley is done, 15 to 20 minutes. Remove from the heat and stir in black-eyed peas. Cover and let stand for 5 minutes. Serve hot.

Recipe Review from 9/6/10

I thought I made more recipes last week, but it appears I didn't.  Only one to speak of and I really liked it.  If you follow the link, it will lead to a better picture than what mine turned out being. 

Spicy Ethiopian Red Lentil Stew  (Ckng Lght, May 2010)
I've had my eye on this recipe since it came out in May, but for some reason it kept getting pushed back in the recipe rotation and then with the summer heat, dropped altogether.  Well, when the temps dropped last week back down to the high 60's, I thought of this recipe and dug it out.  It was super easy to throw together with only one modification - the Berbere spice.  I ended up just mixing together the recommended spices as listed below.  I used more coriander than cloves and allspice, as those two can easily overwhelm a dish.  This does end up rather thick, which makes it perfect to serve over rice.  I do recommend using the basmati rice for it's flavor, but regular brown or white rice will work nicely.


Spicy Ethiopian Red Lentil Stew
Look for Ethiopian Berbere spice—a mixture of dried chiles, cloves, ginger, coriander, and allspice—at gourmet markets and specialty stores, or order it from americanspice.com.
Yield: 4 servings (serving size: 1 cup lentils and 1 cup rice)


Ingredients
2 teaspoons canola oil
2 cups chopped red onion
1 tablespoon minced peeled fresh ginger
3 garlic cloves, minced
3 tablespoons tomato paste
1 1/2 tablespoons Berbere spice
3 cups organic vegetable broth
1 cup dried small red lentils
1/4 teaspoon salt
1/4 cup finely chopped fresh cilantro
4 cups hot cooked basmati rice


Preparation
1. Heat oil in a large Dutch oven over medium heat. Add onion to pan; cook 15 minutes or until tender, stirring occasionally. Add ginger and garlic; cook 5 minutes, stirring frequently. Stir in tomato paste and Berbere spice; cook 1 minute, stirring to combine. Gradually add broth, stirring with a whisk until blended. Increase heat to medium-high; bring to a simmer.


2. Rinse lentils until cold water; drain. Add lentils to broth mixture; simmer, partially covered, 35 minutes or until lentils are tender, stirring occasionally. Stir in salt. Sprinkle with cilantro; serve over rice.

Recipe Review from 8/30/10

Weather has been a bit odd lately, a couple days in the 80's, then dropping down into the 60's with very cool winds.  Hard to plan meals when you don't know if it's going to be hot or cold.  That and we've been eating a fair amount out of the garden, like the tomato soup recipe - it used 3 lbs of fresh veggies!

Tomato Bread Soup (Everyday Food Mag, Sept 2010) 2.0
This came as a high recommendation, so I don't know if it was something I did, or if my referral had significantly different tastes.  The flavor of this soup was good - excellent even -  but the chunks of bread were off-putting.  Which is in part why I think it was something I did, that my bread wasn't crusty enough or I didn't tear into small enough pieces.  Anyway, neither the husband nor I cared for this one and needless to say, it was almost a competition to see who could avoid eating it for lunches.  


Tomato Bread Soup
1/4 cup EVOO
2 1/2 cups yellow onion, diced
2 garlic cloves, minced
red pepper flakes (optional)
salt
pepper
3 lbs very ripe tomatoes, cored and coarsely chopped
3 cups water
6 oz day-old crusty bread, thick crusts removed, torn into pieces
1/4 cup basil leaves, thinly sliced

In a large pan/dutch oven, heat oil over med-high heat.  Add onion, season with salt and pepper, cook stirring often until soft about 10 minutes. 

Add garlic and pinch of red pepper flakes and cook until fragrant about 1 minute. 

Add tomatoes, cook, stirring often until they begin to break down and release their liquid, about 5 minutes.  Add three cups of water, season with salt and pepper. Bring to a boil. add bread, stir to combine.  Reduce heat to low, cover and simmer until bread is soft and soup thickens, about 15 minutes.  Season to taste.  Serve with drizzle of olive oil and basil.  

Curried Quinoa Salad (Ckng Lght, Sept 2010)
This was supposed to be part of lunches, but ended up being supper with modifications.  I used Swiss Chard for the celery, yellow raisins for the currants, and frozen mango instead of fresh.  While the mango was still frozen, I diced it a bit smaller.   I have no idea what Madras curry is, so I used my Penzey's Sweet Curry with 1/4 tsp of Hot Curry to bring up the heat.  I was going to skip the raita, but decided at the last minute to go for it.  I also served it warm, but not over spinach as recommended. 

Result?  This was very tasty!  After having it cold the next day for lunch, I think I actually preferred it warmed up.  The raita sauce was a nice touch, adding a bit of creamy-cucumber-y tang to it.  I recommend this dish. 

Curried Quinoa Salad
This Indian-inspired dish features quinoa, a high-protein grain that cooks relatively quickly. We like the heat that Madras curry powder brings, but use regular curry powder if you prefer.



Yield: 6 servings


Ingredients
1 teaspoon olive oil
2 teaspoons Madras curry powder
1 garlic clove, crushed
1 cup uncooked quinoa
2 cups water
3/4 teaspoon kosher salt
1 diced peeled ripe mango
1/2 cup diced celery  (I used Swiss Chard)
1/4 cup thinly sliced green onions
3 tablespoons chopped fresh cilantro
3 tablespoons currants  (I used yellow raisins)

1/4 cup finely diced peeled English cucumber
2 teaspoons chopped fresh mint
1 (6-ounce) carton plain low-fat yogurt
1 (5-ounce) package fresh baby spinach


Preparation
1. Heat oil in a medium saucepan over medium-high heat. Add curry and garlic to pan; cook 1 minute, stirring constantly. Add quinoa and 2 cups water; bring to a boil. Cover, reduce heat, and simmer 16 minutes or until tender. Remove from heat; stir in salt. Cool completely.


2. Add mango, diced celery, thinly sliced green onions, chopped cilantro, and currants to cooled quinoa; toss gently.


3. Combine 1/4 cup cucumber, 2 teaspoons mint, and yogurt in a small bowl, and stir well.

( I omitted this part - Divide spinach evenly among 6 plates, and top each serving with about 3/4 cup quinoa mixture and about 2 tablespoons raita.)




Oatmeal Pancakes  (Ckng Lght, Sept 2010)
As par for the course lately, I didn't take any pictures of these delectable pancakes.  The husband and I have found that, on Sunday mornings, we enjoy a breakfast of pancakes or waffles.  We make extra and freeze them for the coming week or to have on hand when we need a quick breakfast.  These were a snap to pull together and very tasty.  I recommend these.   

Oatmeal Pancakes
Yield: 3 servings (serving size: 4 pancakes)


Ingredients
1.1 ounces all-purpose flour (1/4 cup)
1 cup quick-cooking oats
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 cup nonfat buttermilk
2 tablespoons butter, melted
1 large egg
Cooking spray

Preparation


2. Combine buttermilk, butter, and egg in a small bowl. Add to flour mixture, stirring just until moist.

3. Heat a nonstick griddle over medium heat. Coat pan with cooking spray. Spoon about 2 1/2 tablespoons batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles; cook until bottoms are lightly browned.