Chicken with Tomato Herb Pan Sauce

Things are weird around here.  

Copper is currently not setting foot on our grass in our backyard.  Yup, that means pooping on the rocks.  It is most likely a strike of some sort.  

Scot has friended a spider named Al.  Probably our closest friend at this point.  He feeds him.  

We don't have our fridge at work yet, so I eat carrots with hummus everyday for lunch.  Actually, I eat carrots with hummus from about noon-4 pm constantly, everyday.  I don't think everyday needs to be one word?

Scot has two new obsessions:  his gate and curling.  He built a gate and verifies its ability to withstand gravity at least twice a week.  He joined a curling club.  He pretends like he isn't trying to make the olympics but I know that is his only goal in life right now.

I am going to join the curling club once it does NOT conflict with me teaching night classes.  I plan to be the one who does all the yelling.  

I have been scoring in the picking recipes department.  Can I just tell you that paprika and chicken belong together?  And that this chicken recipe is KILLER good.  I know food typically smells good when it is cooking away, but the smell here is delicious.  Go make this before all the summer cherry tomatoes are gone!  And if you still haven't tried this method for cooking chicken, you must.  You must.  

Chicken with Tomato Herb Pan Sauce

from Bon Appetit, July 2011 via Annie’s Eats

For the chicken:

2 boneless, skinless chicken breasts, butterflied and halved (4 halves total)

Salt and pepper

3/4 cup flour

For the sauce:

2 tbsp. unsalted butter, softened

1 clove garlic, minced

11/2 tsp. fresh oregano, minced

1/2 tsp. sweet paprika

Salt and pepper

2 tsp. olive oil

2 cups cherry or grape tomatoes (about 12 oz.)

1/3 cup dry white wine or chicken broth

1 tbsp. minced fresh parsley

Season both sides of the chicken breasts with salt and pepper. Lightly dredge both sides of the chicken in the flour, shaking off the excess. Set aside.

In a small bowl, combine the butter, garlic, oregano, and paprika. Season with salt and pepper to taste. In a large skillet over medium-high heat, melt 1 tablespoon of the oregano butter with the olive oil. Place the chicken breast halves in the skillet and cook until golden brown on each side and cooked through, about 3-4 minutes per side. Transfer to a plate, cover loosely with foil, and set aside.

Increase the heat to high and add the tomatoes to the skillet. Cook, stirring occasionally, until the tomatoes begin to char and burst, about 5 minutes. Add the remaining butter mixture to the pan. Crush the tomatoes slightly to release their juices and continue stirring until the butter is melted. Add the wine or broth to the pan, scraping the bottom to loosen the browned bits. Cook for a minute more until well blended.

Slice the chicken, transfer to serving plates, and top with the pan sauce. Sprinkle with parsley and serve.

(Servings: 4, Prep time: 20 min., Cook time: 20 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste): 8/10

Scot (taste):  8/10

Effort: 2/5

Dishwashing Effort: 2/5

Pea & Edamame Ravioli with Baked Ricotta and Toasted Walnuts

I HAVE BEEN WANTING TO MAKE THIS FOR FOREVER!  

No seriously.  I have been putting if off only for two reasons:

1.  The recipe for the filling makes a lot...of filling.  And halving it just leaves you with two half bags of frozen peas and edamame.  So, I have been wanting to make the crostini version of this meal first (crostini with the pea and edamame spread and baked ricotta) so that I could use all the filling in two ways.

2.  I need a sous chef.  

Whenever I make ravioli, especially with wonton wrappers, I always wish I had a sous chef.  I think sometimes people think that if you like to cook, then making dinner is all fun and games.  But for me, about 80% of time, I am running late.  Or it is like 9:30 pm and eating dinner at 10 pm is just wrong.  Or I am so hungry that I have to eat 2 pickles while cooking.  

I made an entire package of wonton wrappers into raviolis.  We ate 15-20 and froze the rest because ravioli is great from frozen since you can still cook it the same way as you would fresh (just boil it longer).  If you just make enough for 1 or 2 servings, it is pretty quick actually.  

The point is that I loved this meal more than I even expected.  The filling is delicious on its own.  But in ravioli form with the baked ricotta (yum, btw) and toasted walnuts with a butter sauce.  Shoot.  

Pea & Edamame Ravioli with Baked Ricotta and Toasted Walnuts

by Cara from Cara’s Cravings

1 16oz. package frozen peas

1 12oz. package frozen, shelled edamame

1 tablespoon olive oil

4 cloves of garlic, thinly sliced

2 tablespoons lemon juice

1 to 2 tsp. freshly cracked pepper

freshly ground salt, to taste

1/4 cup snipped fresh mint (I did not use)

1 package of wonton wrappers

ricotta cheese, drained for a few hours, 10 oz. is enough for 4 servings (I left it in a

fine mesh sieve over a bowl in the fridge while I went to work all day)

butter, about 1 tablespoon per serving

chicken broth, about 1/2 cup per serving

walnuts, lightly toasted

thinly sliced fresh mint (I did not use)

Bring a large pot of water to a boil and cook the peas and edamame for about 5 minutes. Drain, reserving some of the cooking water (I just put the peas and edamame into a big bowl and microwaved it for about 5-10 minutes). Transfer to a food processor, and puree, adding water if needed to reach a creamy consistency. Meanwhile, heat olive oil in a small skillet and cook the garlic until lightly browned and tender. Fold into pureed peas along with the lemon, pepper, salt and mint.

Prepare the raviolis by spooning a small amount of the pea and edamame puree onto each wonton wrapper. Wet the edges and press together into a triangle. Set aside.

Preheat oven to 400ºF. Place a sheet of foil on a baking sheet and spray with nonstick cooking spray. Transfer the ricotta the baking sheet, spreading it into a disk. Spray with olive oil spray and season with salt and pepper. Bake for about 15 minutes, until lightly browned, and set aside. It will firm up a bit as it cools.

Meanwhile, bring a pot of water to a boil, and heat the butter in a large skillet over medium heat. Cook the ravioli until tender, about 5 minutes. Let the butter become foamy and lightly browned; you'll know it's ready when it's it smells slightly nutty. Add the chicken broth, bring to a boil and simmer for a few minutes. Remove the ravioli from the water and add to skillet with the browned butter sauce; stir and saute briefly.

Plate the ravioli and crumble the ricotta cheese over it. Top with the toasted walnuts and chopped mint.

(Servings: 8, Prep time: 1 hr., Cook time: 20 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:  

Shanon (taste):  9/10

Scot (taste):  8/10

Effort:  4/5

Dishwashing Effort:  3/5

Grilled Eggplant Subs with Mozzarella and Tomato Jam

Ya had me at tomato jam.  

Joanne posted this recipe not too long ago.  And although I love everything about this concept for a sandwich, it is the tomato jam that gets me every time.  It is like the Red Onion Marmalade, but with some fire-roasted tomatoes added in.  

I think of this sandwich as being sort of like an Eggplant Parmesan sandwich.  In the sense that it has the eggplant, tomatoes, and mozzarella cheese.  However, the eggplant is grilled.  The tomatoes have tang from the balsamic vinegar and sweetness from the caramelized onions and brown sugar.  And the mozzarella is smoked (smells like ham).  Also, there is no parmesan and some peppery, bitter arugula thrown in there.  

Rach. Ray has some signature ingredients she uses over and over.  Like Bobby Flay and manchego cheese.  Like Paula Deen and butter.  Like Giada and Parmesan.  Like ME and goat cheese!  Well, RRs is smoked mozzarella.  Until I moved to the East Coast, I have never been able to find the stuff.  As I am strolling through the grocery store, local smoked mozzarella just jumps out at me.  It is fresh mozzarella...smoked.  It seriously smells like smoked meat.  

Lastly, I did salt my eggplant and let it sit in a colander to release all its liquid.  Probably not necessary for a quick grill like this.  But you know...just for the record.  I also didn't make 1/2 cup of infused oil, I just made a couple of tablespoons.  

Grilled Eggplant Subs with Mozzarella and Tomato Jam

by Rachael Ray with modification

1/2 cup extra virgin olive oil (EVOO)

2 cloves garlic

1 sprig rosemary

1 small red onion, chopped

One can fire-roasted diced tomatoes (15 ounces)

1 tablespoon brown sugar

2 tablespoons balsamic vinegar

1 eggplants, cut into slices

Salt and pepper

1 cup packed baby arugula

1/2 cup basil leaves, torn

Juice of 1/2 lemon

4 sesame-crusted sub rolls

One 1/2-1-pound ball smoked mozzarella, sliced into 8 rounds

Pre-heat a grill pan to medium-high or a broiler to high. In a small saucepan, heat the EVOO over medium heat. Add the garlic and rosemary and let steep for 3 minutes.

In a large skillet, combine 1 tablespoon of the infused EVOO and the red onion over medium heat and cook until softened, 10 minutes. Add the tomatoes, brown sugar and vinegar, lower the heat and cook until thickened, 10 minutes.

Brush half the eggplant with the infused EVOO and season with salt and pepper. Grill or broil, flipping once, until tender, 2-3 minutes on each side. Repeat with the remaining eggplant.

Dress the arugula and basil with the lemon juice and remaining infused EVOO; season with salt and pepper.

On each roll bottom, layer eggplant slices, a handful of greens and 2 smoked mozzarella rounds. Grill or broil to melt the cheese. Slather the roll tops with the tomato jam and set in place.

(Servings: 4, Prep time: 45 min., Cook time: 10 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  8/10

Scot (taste):  8/10

Effort:  3/5

Dishwashing Effort:  3/5

Lentil Tostadas

I think all of us who grew up in the 80's and 90's with American parents probably experienced "Taco Night" on a pretty regular basis.  

(Lean) Ground beef + salty mystery packets.  Place on flour tortillas.  Top with tomatoes, lettuce, shredded cheddar cheese, olives and sour cream.  

Did everyone do the olives?  Or was that just my fam?  

I think we all know that there is nothing Mexican about those tacos.  So it is the American taco.  And it is fine.  It is easy.  It is nostalgic.  It is good for picky eaters because they can leave out what they don't like.  

Can we just take a minute and reflect on lean ground beef?  Does it have a purpose on Earth?  Does anyone actually enjoy it? WHY DOES IT EXIST?!

I was at the meat counter back in good ol' Boulder once.  I asked my guy who would ever need a lean piece of beef, especially if it was cut as a steak.  What are they for?  How do you make them taste good?  He goes, "I wouldn't recommend that cut of meat on my worst enemy.  It is good for nothing."  (Not a direct quote, I actually can't remember exactly what he said.)

Please remember this.  Just because they sell it.  And just because it is on sale.  Doesn't mean it is worth your calories.  Eat meat that tastes good.  And only meat that tastes good.  (For the record, fat tastes good.)

I am very sure that vegetarian converts don't ever look back on their meat eating lives and wish they could have a scoop of lean ground beef.  But they would happily eat some lentils.  Or beans.  Remember these bean burritos?  I swear to you, you will not miss the beef with either the bean or lentil variation of this American classic.  And most people have moved on from the seasoning packets anyways.  ...right?  So do that too.  And let's give Mexican food a little more credit and use a little queso fresco!  

Aren't these rainbow lentils so pretty?  It is just a fun mix they sell in the bins.  

Lentil Tostadas

adapted from Allrecipes

1 cup finely chopped onion

1 garlic clove, minced

1 teaspoon canola oil

1 cup dried lentils, rinsed

1 tablespoon chili powder

2 teaspoons ground cumin

1 teaspoon dried oregano

2 1/2 cups chicken broth

1 cup salsa

corn tortillas, fried crispy (flat, tostada-style)

Queso fresco, crumbled

1 1/2 cups shredded Romaine lettuce

1 tomato, chopped

cilantro, small handful, leaves torn

In a large nonstick skillet, sauté the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened.  Mash lentils slightly.  Taste and season with salt (I probably added more than a 1/2 tsp of Kosher salt.  Depends on your chicken broth.  

Stir in salsa. Spoon about 1/4 cup lentil mixture on top of each fried corn tortilla.  Top with queso fresco, lettuce, tomato, and cilantro.

(Servings: 4, Prep time: 5 min., Cook time: 40 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  7/10

Scot (taste):  8/10

Effort:  2/5

Dishwashing Effort:  2/5

Pineapple Quinoa

Scot says "this is everything I like."  10/10.  He loves the sweet and savory thing.  He loves quinoa, pineapple, edamame and red peppers (every time he eats a red pepper, he seems to be shocked at how good it is).  Oh yeah, and he loves ginger.  

I thought this tasted a little bit like fried rice.  And I loved the cashew nuts which have a really meaty quality in this dish (and they aren't too crunchy...they are pretty soft as far as nuts go).  Nuts!  Go nuts!

Pineapple Quinoa

from Annie’s Eats

1 cup quinoa

1 cup pineapple juice

1 cup cold water

2 tbsp. plus 1/2 tsp. soy sauce

1/3 cup raw cashew pieces (unsalted)

2 tbsp. vegetable oil

1 red bell pepper, seeded and diced

1 cup cooked edamame

2 scallions, thinly sliced

2 cloves garlic, minced

1 serrano pepper, seeded and finely chopped

1-inch piece of ginger root, peeled and grated or finely diced

1/2 of a medium pineapple, cored, peeled and diced

1/2 cup loosely packed basil, finely chopped

Lime wedges, for serving

Combine the quinoa, pineapple juice, 1/2 teaspoon of soy sauce and water in a medium saucepan. Bring to a boil, reduce heat to a simmer, cover and cook for about 15 minutes or until the liquid is absorbed. Remove from the heat, let stand covered for 5 minutes, then remove the lid and fluff with a fork.

Toast the cashews in a large skillet over medium heat until golden and fragrant.  Remove from the pan and set aside.

Return the pan to the stove and increase the heat to medium-high. Heat the vegetable oil. Stir in the bell pepper and edamame and stir fry for about 3 minutes, or until the bell pepper is slightly softened. Stir in the scallions, garlic,

ginger, and serrano and cook until fragrant, about 1-2 minutes. Stir in the pineapple, quinoa and basil. Mix well to combine. Stir in the remaining 2 tablespoons of soy sauce and continue to cook for a few minutes more until everything is well blended and heated through. Serve garnished with lime wedges, if desired.

(Servings: 6, Prep time: 10 min., Cook time: 30 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  8/10

Scot (taste):  10/10

Effort:  2/5

Dishwashing Effort:  1/5

Ratatouille

Ratatouille is a funny thing.  First, yes, I love that movie too.  It is cute and probably inspired lots of young kiddies to be chefs when thet grow up.  

Next, ratatouille is ALWAYS whipped up on cooking competitions and shows.  I have always wondered what the big deal was.  After reading recipes and listening to people talk about ratatouille, it left me thinking "cooked vegetables with no particular flavoring...that sounds...boring."  Why are Top Chefs making it?  Why are Iron Chefs making it?  Why does it even exist, let alone have a fancy French name? 

Well, I was consumed with these thoughts and doubts all the way up until the end of making this Ratatouille.  I kept tasting it and not being that impressed.  I am also bothered by annoying, OCD recipe instructions that don't seem to have an rationale behind them.  I feel like Julia is a bit of a jokester.  She wrote this cook book to see how many Americans she could get to follow her painfully long and drown out recipes.  I wouldn't be surprised if I was reading her recipe and it said, "take the chicken out the fridge for 3 minutes.  Now put it back in.  Turn of the power in the house.  Do three push ups.  Ok, now you are ready to cook the bird."

I don't mean to be disrespectful.  Because Julia is my girl.  I have always loved her.  But her recipes make me want to jump out the window.  

Anyways, back to my ratatouille.  Aside from cleaning the pot, the skillet, the dutch oven, the strainer, the colander, the million utensils..., I actually really liked the final product.  

Let me tell you what ratatouille really is.  It is a bunch of late summer vegetables that are stewed in fresh tomato meat.  Julia's recipe has you fry each piece of vegetable on its own to get a nice brown outside (probably a good idea, but roasting it would have been easier).  She also does this funky layering in a "casserole" (it stays on the stove, Wikipedia, you are wrong).  The layering is crazy talk.  Especially since it actually says to taste and season after the layering happens.  Once you re-season...you would have to mix it up.  And I had to add lots and lots of salt to all these veggies.  

What I am trying to say is:  use this recipe as a general guide.  Or use Anne's, she seems to have simplified it a bit.  Ratatouille is a beautiful dish.  You know how good veggies taste in your favorite vegetable stew or soup?  That is the same general idea.  Except, in ratatouille, they are not nearly as soft.  We ate this with some fish.  Traditionally it is often served with some beef or pork.  I just wanted something quicker.  Veggies go with anything.  

Ratatouille

from Mastering the Art of French Cooking by Julia Child

1 pound eggplant

1 pound zucchini

1 teaspoon salt

4 tablespoons olive oil, more if needed

1/2 pound (about 1 1/2 cups) thinly sliced yellow onions

2 (about 1 cup) sliced green bell peppers

2 to 3 tablespoons olive oil, if necessary

2 cloves mashed garlic

1 pound firm, ripe, red tomatoes, peeled, seeded & juiced (makes 1 1/2 cups pulp)

3 tablespoons minced parsley

Salt and pepper

Peel the eggplant and cut into lengthwise slices 3/8 inch thick, about 3 inches long and 1 inch wide. Scrub the zucchini, slice off the two ends and cut the zucchini into slices about the same size as the eggplant slices. Place the vegetables in a bowl and toss with the salt. Let stand for 30 minutes. Drain. Dry each slice in a towel.

One layer at a time, sauté the eggplant and then the zucchini in hot olive oil in the skillet for about a minute on each side to brown very lightly. Remove to a side dish.

In the same skillet, cook the onions and peppers slowly in olive oil for about 10 minutes, or until tender but not browned. Stir in the garlic and season to taste. Slice the tomato pulp into 3/8-inch strips. Lay them over the onions and peppers. Season with salt and pepper. Cover the skillet and cook over low heat for 5 minutes, or until tomatoes have begun to render their juice. Uncover, baste the tomatoes with the juices, raise heat and boil for several minutes, until juice has almost entirely evaporated.

Place a third of the tomato mixture in the bottom of the casserole and sprinkle over it 1 tablespoon of the parsley. Arrange half of the eggplant and zucchini on top, then half the remaining tomatoes and parsley. Put in the rest of the eggplant and zucchini and finish with the remaining tomatoes and parsley.

Cover the casserole and simmer over low heat for 10 minutes. Uncover, tip casserole and baste with the rendered juices. Correct seasoning, if necessary. Raise heat slightly and cook uncovered for about 15 minutes more, basting several times, until juices have evaporated leaving a spoonful or two of flavored olive oil. Be careful of your heat; do not let the vegetables scorch in the bottom of the casserole. Set aside uncovered. Reheat slowly at serving time or serve cold.

(Servings: 4-8, Prep time: forever, Cook time: forever, Difficulty: Intermediate)

Printable Version

foodforscot Ratings:

Shanon (taste):  8/10

Scot (taste):  8/10

Effort:  3/5

Dishwashing Effort:  4/5

Farro Salad with Tomatoes and Herbs

Farro is fancy.  I know this because in Boulder it was very expensive.  And Boulder doesn't provide fancy foods for cheap.  Not that anywhere does.  But in Boulder, farro was something like $14 per lb.  Scot and I have spent some significant time perusing the whole grain bins at our new Whole Foods here.  And they have some crazy/cool things.  And they have multiple kinds of farro.  And the one we picked was only $6 or $7 per lb.  That is like free!

We have had farro before, but sparingly and usually mixed with something else to keep the cost down.  Farro is just some part of some type of wheat and it is whole.  It is very hearty and chewy and even a little crunchy.  If you like hippie food, you will love farro.  

I found that the cherry tomatoes were crucial.  And lots of them.  They are sweet and acidic and everything that farro isn't.  And all the herbs really freshen it up.  This salad tastes good hot or cold.  You could certainly add more veggies and that might be more enjoyable to your non-granola-crunching friend.  Also, please serve with half a chicken because that just makes sense.  

Farro Salad with Tomatoes and Herbs

adapted from Giada De Laurentiis via Food Network

4 cups water

10 ounces farro (about 1 1/2 cups)

2 teaspoons salt, plus more to taste

1 pound cherry tomatoes, halved

1/4 cup snipped fresh chives

2 tbsp finely chopped fresh Italian parsley leaves

2 tbsp finely chopped basil

2 tablespoons balsamic vinegar

Freshly ground black pepper

1/4 cup extra-virgin olive oil

Combine the water and farro in a medium saucepan. Add 2 teaspoons of salt. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 30 minutes. Drain well, and then transfer to a large bowl to cool.

Add the tomatoes, chives, parsley, and basil to the farro, and toss to combine. In a medium bowl, whisk together the vinegar, salt, pepper, and olive oil. Add the vinaigrette to the salad and toss to coat.

The salad can be refrigerated overnight. Bring to room temperature before serving.

(Servings: 4, Prep time: 5 min., Cook time: 40 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  8/10

Scot (taste):  8/10

Effort:  2/5

Dishwashing Effort:  2/5

Oatmeal and Banana Pancakes

Over the past year-ish, I have been trying to re-program my brain on breakfast.  Growing up, I never really ate breakfast.  I can't remember when I was really young, but I can remember back to at least 4th grade.  I remember because my 4th grade teacher said in front of the ENTIRE class, "Shanon, your mom told me you don't eat breakfast."  I was embarrassed beyond belief.  I think I started eating breakfast in late high school, but I have no memory of what I ate.  In college, I definitely ate breakfast.  I would eat a wide variety of things from granola bars, bagels, stuff from the cafeteria, fruit, etc.  Once I met Scot, I started eating cereal.  And with all of this, I am just talking about everyday breakfast, not like weekend, fun breakfast.  And I have never eaten weird kid cereals like that marshmallow one, but I usually ate Cheerios, Honey Bunches, Life, Mini Wheats, or Raisin Bran.  

My problem is:  I really, really crave savory things.  Pretty much always, but especially in the morning.  Number two problem is that I really want to cut out processed foods completely.  Cereal is the only processed food that we eat on a regular basis.  I mean, I am not going crazy about it.  I will buy potato chips for a BBQ.  And for camping, my standards are much lower.  Gummy bears are part of my life.  But I don't want to eat cereal every morning.  Plus, I don't even like it.

I started thinking...why are the majority of breakfasty foods that Americans eat sweet?  Why is that the standard?  And why don't we eat vegetables for breakfast?  Fruit is pretty normal.  Veggies in an omelette, frittata, or other egg dish is normal.  Who decided this?  I think we can all agree that lunch is kind of the same as dinner.  I guess most people consider lunch to be a quicker meal.

One factor that is certainly important is that in the morning, you want to eat something that is easy to digest.  And easy to prepare.  And easy to eat (which is different than easy to digest).  This is why I think we don't eat salads, raw veggies, etc.  It is also why we probably stay away from heavier foods, meats and even fish.  I know we eat those things for fancy breakfast and brunch, but most people don't wake up before work and cook up a nice cut of salmon.

After coming to this realization, I semi-accepted the focus on whole grains and carbs being the main bulk of breakfast.  Oatmeal, granola, whole grain toast are all pretty common.  Protein usually comes in the form of eggs or yogurt.  Maybe some cheese or milk.  And then fruit and veggies might be thrown in depending on which grain or protein.

Now I love oatmeal with fruit, nuts, etc.  And I love a yogurt parfait with granola and fruit.  But I can't eat those every morning.  Plus, I don't want my everyday breakfast to be sweet.  And eggs and toast won't last forever.  So, I am going to be further exploring eating less "breakfasty" food for breakfast.  Soups.  Quinoa.  Beans.  Tacos.  Leftovers.  And most importantly, I am going to see if I like how other cultures do breakfast.  I could eat congee for breakfast.  I found this NY Times article, which was very helpful.  Mark Bittman puts it quite well, "But even putting aside the healthy argument, the narrow spectrum of highly sweetened morning food is limiting and ultimately boring."

So stay tuned.  I will let you know how it goes.  You may be wondering why I am sharing a recipe for pancakes after all that gibberish up there.  Well, I just am.  I like pancakes.  These are pretty good too.  Did you know that oatmeal pancakes can be made with:  oat flour (ground up oats), instant oats, quick oats, or whole old fashioned oats? It doesn't matter, they all taste good!  If you process the oats into oat flour, the pancakes are a bit smoother, but even when putting in the whole old-fashioned oats, the oats cook through and taste great and hearty.  I like both.  I also like not dirtying my food processor when I am super lazy.  I also added some chopped pecans.  If you are making the oat flour, it is best to process the nuts the same way so that you don't have big chunks.  I just chopped mine because I was going for a hearty, crunchy pancake.  Scot loves this kind of stuff.

Oatmeal and Banana Pancakes

from Allrecipes

1 cup uncooked rolled oats

1 cup whole wheat flour

3/4 cup all-purpose flour

1/4 cup brown sugar

2 tablespoons dry milk powder (I did not use)

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 egg

2 cups milk

2 tablespoons vegetable oil

1 teaspoon vanilla extract

1 banana, mashed

Place the rolled oats into the jar of a blender and blend until the texture resembles coarse flour. Whisk together the blended oats, whole wheat flour, allpurpose flour, brown sugar, dry milk powder, baking powder, baking soda, and salt in a bowl; set aside.

Whisk together the egg, milk, vegetable oil, and vanilla. Stir in the mashed banana. Pour the egg mixture into the flour mixture and stir just until moistened. Let the batter stand for 5 minutes.

Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter.

(Servings: 4, Prep time: 15 min., Cook time: 30 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  7/10

Scot (taste):  9/10

Effort:  2/5

Dishwashing Effort:  2/5