Recipes Discovered – Recipes

Read my review of this recipe.

Ingredients:

• 1/3 cup peeled and diced sweet potato or 1/4 cup canned pumpkin puree
• 3/4 cup all-purpose flour
• 1/4 cup whole wheat flour
• 1/4 cup cornmeal
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger
• 1 cup plain soy milk
• 2 tablespoons olive oil
• 2 tablespoons molasses
• 1 egg white

Directions:

In a small bowl, sift together the flours, cornmeal, baking powder, salt, cinnamon, and ginger. In a large bowl, whisk together the soy milk, sweet potato puree, olive oil, and molasses. Add the flour mixture and stir just until combined.

In a clean bowl, using an electric mixer on high speed, beat the egg white until stiff peaks form. Gently whisk one-third of the egg white into the batter to lighten it. Using a rubber spatula, gently fold the remaining egg white into the batter, mixing until just incorporated.

Preheat a waffle iron. Spoon or ladle about 1/2 cup batter into the waffle iron, depending on the size of the iron. Spread evenly and cook according to the manufacturer’s instructions. Repeat with remaining batter. Waffle can be kept warm on a baking sheet in a preheated 225 degree oven.

Makes 6 waffles.

Nutrition:

Substitutions:

I used equal parts whole wheat and all purpose flour (1/2 cup of each) and substituted buttermilk for the soy milk.

These waffles are perfect with Blueberry Syrup.

Recipe courtesy of The New Mayo Clinic Cookbook: Eating Well for Better Health

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Ingredients:

• 1 cup old fashioned oats
• 1 cup all-purpose flour
• 1/2 cup brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 2 ounces, 1/4 cup, chopped walnuts
• 3/4 cup sour cream
• 3/4 cup whole milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 really ripe bananas, mashed up
• 3/4 cup raisins
• 1/4 cup butter, melted, plus additional for buttering skillet
• Maple syrup or honey, for drizzling

Directions:

Mix dry ingredients, the first 7, in a bowl. In a another bowl, mix the wet ingredients, the sour cream, milk, eggs, and vanilla. Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas and the raisins. Stir in the melted butter.

Heat a griddle over medium heat and brush with butter. Cook pancakes, each about 1/3 cup, until bubbles form on the top, then turn. Cakes will cook in about 3 to 4 minutes on each side. Keep pancakes tented with foil as they come off the griddle to keep them hot. Serve with drizzled honey or maple syrup over the top.

Makes about 12 pancakes.

Nutrition:

Substitutions:

I have made these pancakes with and without the raisins and nuts. They are great either way.

Recipe courtesy of Rachael Ray

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Ingredients:

• 1 tablespoon extra-virgin olive oil
• 1 large onion, chopped
• 1 garlic clove, minced
• 2 jalapeno peppers, seeded and minced
• 1 1/2 cups tomatoes, chopped with their juice
• 2 teaspoons chili powder
• 2 tablespoons fresh cilantro, chopped
• salt and pepper, to taste
• 6 tortillas
• 1 can (15 ounces) refried beans
• 2 teaspoons vegetable oil
• 6 large eggs
• Optional: Monterey Jack cheese, for garnish

Directions:

To make the sauce, heat olive oil in a medium pan over medium heat. Add the onion and garlic and cook for 3 to 5 minutes. Add the jalapeno pepper, tomatoes with juices, and chili powder. Cook and stir for 3 to 5 minutes or until the tomatoes soften. Add salt and pepper to taste and remove from heat. Stir in the cilantro. Set aside.

Meanwhile, warm tortillas in oven on a very low temperature so that they are warm all the way through but still soft. Warm refried beans in a small pan over medium-low heat.

Coat a large skillet with a small amount of vegetable oil. Fry eggs without flipping for about 1 minute, or until they begin to set. Cover and finish cooking, about 1 to 2 minutes longer.

To serve, place warm tortilla on each plate. Spread with refried beans. Plane an egg on top of each tortilla and top with tomato sauce. Add shredded cheese, if desired.

Serves 6.

Nutrition:

Substitutions:

I did not add the cilantro to the tomato sauce. Instead of canned refried beans, I used my own recipe.

Recipe courtesy of Taste for Life Magazine

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Ingredients:

• 1 cup all-purpose flour
• 1/3 cup quick cooking oats
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 3/4 cup unsweetened applesauce
• 1/2 cup fat free sour cream
• 1 egg, lightly beaten
• 1 teaspoon vanilla extract
• 1/3 cup milk

Directions:

Heat a lightly oiled griddle over medium-low heat.

In a bowl, mix the flour, oats, baking powder, baking soda, and cinnamon. In a separate bowl, mix applesauce, sour cream, egg, and vanilla. Stir applesauce mixture and milk into the flour mixture until evenly moist and thick.
Scoop about 1/4 cup batter for each pancake onto the prepared griddle, and cook, turning once, until golden brown on both sides.

Makes 8 pancakes.

Nutrition:

Substitutions:

Instead of white flour, I used 3/4 cup oat flour (process oatmeal in a food processor or blender until its a powder) and 1/4 cup whole wheat flour.

Recipe courtesy of www.allrecipes.com

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Ingredients:

• 16 ounces strawberries, fresh or frozen (unsweetened, thawed)
• 1 teaspoon lemon juice
• 2 tablespoons maple syrup

Directions:

Puree strawberries to a chunky puree. Heat them in a small saucepan over a low flame, until they are just warm. Stir in lemon juice and maple syrup.

Makes 4 servings (serving size about 1/3 cup)

Nutrition:

Substitutions:

I used fresh strawberries that I mashed with a hand masher. This syrup goes great with Lemon Ricotta Pancakes.

Recipe courtesy of Ellie Krieger

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Ingredients:

• 3/4 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 tablespoons sugar
• 1 cup ricotta cheese
• 2 eggs
• 2/3 cup milk
• 1 lemon, zest and juice
• Butter, for griddle

Directions:

Preheat a nonstick griddle.

Combine flour, baking powder, nutmeg, salt, and sugar in a small bowl. Whisk together the cheese, eggs, milk, lemon juice and zest in a large bowl. Whisk the flour mixture into the wet ingredients until just combined. Brush the hot griddle with butter. For each pancake, pour approximately 1/4 cup measure of the batter on the griddle and cook on both sides until light golden brown. Repeat until no batter remains.

Makes 8 pancakes.

Nutrition:

Substitutions:

These pancakes go great with Strawberry Syrup. I did not add the nutmeg to the pancakes.

Recipe courtesy of Bobby Flay

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Ingredients:

• 2 cups water
• 2 cups milk
• 1 cup Irish steel-cut oats
• 1/2 teaspoon salt
• 1 tablespoon brown sugar
• 1 teaspoon cinnamon

Directions:

In a medium saucepan, add the oats and toast over medium heat for about 2 minutes. Add the water, milk, and salt and bring to a boil. Cover the pot and refrigerate overnight. The next morning, cook on low heat 9 to 12 minutes stirring occasionally. Top each bowl with brown sugar and a sprinkle of cinnamon.

Makes 4 servings.

Nutrition:

Substitutions:

Recipe courtesy of Gale Gand

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Ingredients:

• 2 cups water
• 2 cups milk
• 1 cup Irish steel-cut oats
• 1 pinch salt

Directions:

In a medium saucepan, bring the water and milk to a boil. Stir in the steel-cut oats and salt and cook a few minutes to thicken. Reduce the heat and simmer uncovered for 30 minutes stirring occasionally.

Makes 4 servings.

Nutrition:

Substitutions:

Recipe courtesy of Gale Gand

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Update.

Ingredients:

• 1 pound sweet potato
• 2 cups rolled oats
• 2 tablespoons olive oil (optional)
• 1 tablespoon dark molasses (optional)
• 4 eggs
• 1 egg white
• 2 teaspoons vanilla extract
• 2 teaspoons ground cinnamon
• 1 cup plain yogurt

Directions:

Pierce the sweet potato a few times with a fork. Wrap in a paper towel and cook in the microwave for 5 minutes at full power, or until tender. Cool slightly, and remove the skin with a small knife.

Meanwhile, process the oats in a blender or food processor until powdery. Transfer the oats to a large bowl. Break the sweet potato into chunks, and place in the blender or food processor. Blend until smooth. Transfer to the bowl with the oats, and stir in the olive oil, molasses, eggs, egg white, vanilla, cinnamon and yogurt. Adjust the thickness to your liking by adding more yogurt if necessary.

Heat a lightly greased skillet over medium heat. Pour 1/4 cupfuls of batter onto the skillet when hot, and cook until bubbles appear on the surface. Flip, and cook on the other side until browned. Continue with remaining batter.

Makes 10 pancakes.

Substitutions:

I skip the egg white and the oil, and replace the molassas with honey. I find the recipe makes about 14 pancakes.

Recipe courtesy of www.allrecipes.com

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Ingredients:

• 1 tablespoon butter
• 1 cup steel cut oats
• 3 cups boiling water
• 1/2 cup whole milk
• 1/2 cup plus 1 tablespoon low-fat buttermilk
• 1 tablespoon brown sugar
• 1/4 teaspoon cinnamon

Directions:

In a large saucepot, melt the butter and add the oats. Stir for 2 minutes to toast. Add the boiling water and reduce heat to a simmer. Keep at a low simmer for 25 minutes, without stirring.

Combine the milk and half of the buttermilk with the oatmeal. Stir gently to combine and cook for an additional 10 minutes. Spoon into a serving bowl and top with remaining buttermilk, brown sugar, and cinnamon.

Makes 4 servings.

Nutrition:

Substitutions:

I used 1% milk instead of whole milk. Instead of the buttermilk, I combined 1/2 tablespoon of vinegar with enough 1% milk to make a a 1/2 cup and let it sit for 5 minutes before adding to the oatmeal.

Recipe courtesy of Alton Brown