I woke up and decided I wanted to have pancakes and oatmeal, together.
Makes enough for 2 people with average appetites
In a food processor, combine the following, and pulse (on/off) for about a minute.
- 1 cup flour
- 1/2 cup old-fashioned oats
- 1–1/2 tsp baking powder
- 1-2 TBL sugar
- 1/2 tsp salt
In a mixing bowl, combine and beat with a fork:
- 1 large egg
- 1 cup milk
- 1-2 TBL vegetable oil
Add the dry ingredients plus another
- 1/2 cup old-fashioned oats
and only stirring as little as needed to mix in the flour. Cook on a hot griddle. Serve with maple syrup.
Note: I suspect these would be even better with ingredients like you’d find in granola: nuts, coconut or bits of dried fruit, but I was very happy with them just as they were.
Kind of like matzo brei, but with tortillas.
Cut into 3/4-inch strips
And cut the strips in half once the other direction. Place in a dry frying pan over medium heat and stir until the strips are warmed and start to dry out a bit. Meanwhile beat together
- 4 eggs
- 1/4 cup milk
- 1/2 tsp dried marjoram or oregano
- salt and pepper to taste
Remove tortila strips to a plate. Reduce the heat and in the pan, melt
- 1/2 small onion, minced finely
When the onion is tender, add
As soon as it melts, add the tortilla strips and the eggs. Stir from time to time, adding
- 1/2-cup shredded cheese (cheddar, colby, etc.)
As the eggs approaching being done, distribute
- 2 TBL Aji Amarillo or other hot sauce, or to taste
Fold eggs over a couple times to distribute hot sauce.
“It’s full of nuts”
Preheat oven to 300 degrees, convection bake if your oven does this trick.
In a very large bowl, mix together
- 6 cups old-fashioned rolled oats (aka oatmeal)
- 1–1/2 cups raw pistachios, hulled
- 1 cup raw almonds
- 1 cup raw pecans
- 2 cups raw pumpkin seeds, hulled
- 1 cup raw sunflower seeds
- 2 cups coconut chips
Toss well with
- 2 teaspoons kosher salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 1 cup extra virgin olive oil
- 1–1/4 cups pure maple syrup, dark if available
Mix thoroughly. Spread mixture on two rimmed baking sheets in even layers and bake for 45-50 minutes, stirring 3-4 times during the baking, until golden brown and well toasted.
Serve with chopped dried California apricots, if desired.
Combine 1 cup cornmeal (I prefer Quaker brand for this recipe), 1 tsp salt and 2 TBL honey in a bowl. Stir in 1 cup boiling water, cover and leave for 10 minutes. Meanwhile, beat together 1 egg, 1/2 cup milk and 2 TBL vegetable oil. Separately sift together 1/2 cup flour and 2 tsp baking powder. After the 10 minutes have passed, add the liquid ingredients to the cornmeal mixture, then stir in the dry ingredients. Cook on griddle and serve with real maple syrup, not that stuff made from tables.
This was adapted from the Joy of Cooking.
Defrost 30 ounces chopped frozen spinach, and squeeze by handfuls to remove all moisture. Add the following: 3 beaten eggs, 1 cup chopped scallion, 8 ounces cottage cheese, 8 ounces crumbled feta, 2 tsp salt, 1/4 tsp pepper, 1 TBL fresh chopped dill and 4 TBL butter.
In blender jar, place 3 eggs (out of the shell, of course), 1–1/2 cups water, 1–1/2 cups flour, 1/2 tsp salt and 2 TBL oil. Process long enough to make a smooth batter. In a greased and floured 9×13-inch pan, pour half the batter, spread evenly. Drop small bits of the spinach mixture until it is evenly distributed; cover with remaining batter. Bake at 350 F 1 hour.
Cut into 24-30 pieces and serve warm. It’s also not bad served at room temperature.
Place 1/2 cup Quaker corn meal (I prefer this because of the way it’s ground), 2 cups water and 1/2 tsp salt in a saucepan. Stir continuously until it comes to a boil. Lower heat to lowest setting and cover; let cook for 5 minutes. Add 1/2 TBL butter and 1/4 cup grated cheese, such as Grano Padano or Manchego. Add salt and pepper to taste — I like it peppery.
Place in each of two broad serving bowls or on plates. Top each with an egg cooked over easy.