Friday, May 27, 2011
Monday, May 23, 2011
3/4 cup whole-wheat flour
1/2 cup all-purpose flour
1/2 cup cornmeal
1/3 cup quick-cooking oats
2 tsp baking powder
1/2 tsp salt
2 cups buttermilk (or 2 tablespoons vinegar plus milk to equal two cups)
1/3 cup margarine or butter, melted
2 eggs, beaten
Combine all ingredients in a large bowl. (If you use the vinegar and milk method the batter will be thin. Never fear, they're still delicious). Heat skillet or griddle to 375 degrees. Grease lightly with oil or spray. Pour about 1/4 cup of batter for each pancake. Cook 2-3 minutes. Turn when bubbles start to appear on surface and edges look cooked. Continue to cook 2-3 minutes more.
I love my crockpot. I also love a hot breakfast but don't necessarily like making them in the morning. Here's one you can wake up to.
1 C whole or cracked wheat
1/2 C brown rice
1/2 C pearl barley
1/2 C oat groats
Put everything in the crockpot with 4-5 cups of water. Cook on low overnight.
(I'm sorry I can't get the template to work correctly. I'll blame blogger's recent issues).
Another easy breakfast. You make this one the night before and refrigerate it.
1/2 C vegetable oil
1/2 C sugar
1 3/4 cups oats
2 tsp baking powder
1/2 tsp salt
1 C milk
Mix together the oil, sugar, and eggs. Add oatmeal, baking powder, salt and milk. Refrigerate batter overnight. In the morning stir well and pour into a greased 9x9 pan. Bake uncovered in a 350 degree oven for 30 minutes until a toothpick inserted in center comes out clean. Serve with cinnamon and sugar or nutmeg.
Reduce oil and sugar to 1/4 cup each and add 1/2 cup applesauce
Bake in muffin pans for 20 minutes instead of the 9x9 for 30 minutes.
This is an easy breakfast. Sometimes we even have this for dinner.
Preheat oven to 400 degrees. Grease cupcake pan.
Place 1 thick slice ham in each cup of a cupcake pan (I usually only do 6 cups)
Sprinkle some cheddar cheese in each cup
Crack an egg into each cup.
Bake for about 15 minutes or to desired doneness.
Sunday, May 22, 2011
Whoa boy. This is good. Made it tonight for the first time and plan to make it again next Sunday. Really easy and even my two year old ate two helpings. What? Yep.
Indian Curry Haystacks
1/2 c butter
1/2 c finely chopped onion
1/2 cup finely chopped celery
1 cup finely chopped apple (I used a Gala apple)
4 tsp. curry powder
5 c chicken stock OR 2 3/4 cans Swansons clear chicken broth (13 oz cans)
6 T. flour
Salt/pepper to taste
1 - 2 cups cooked and shredded chicken (I used a rotisserie)
Rice (I used Jasmine with some fresh cilantro throughout)
Melt butter in a large pan. Add chopped ingredients as you get them chopped. Saute a little. Add cu rry and mix well. Add all BUT one cup of chicken broth. Put remaining broth in a cup/jar with flour and shake/mix well to mix thoroughly. When main mixture reaches boiling, add salt and pepper. Add flour mixture to thicken. Add chicken. Cover and simmer on low for about 20-30 minutes. Stir often to keep chicken from sticking to bottom of pan.
[Sauce can be made up well ahead of time, even night before, allowed to cool then reheated or frozen]
Serve over rice.
Top curry sauce with any or all of the following:
Chopped salted peanuts
chopped hard boiled egg
I just used peanuts, coconut and raisins and it was awesome. This would easily feed four adults.
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Thursday, May 19, 2011
I had a baby.