Whole Grain Pancake Mix

Well, here I am trying to play catch up and post some of the recipes that have been floating around on my computer. I'll admit, I haven't been trying many new recipes. The past year of residency was a loooong one. It was Nick's busiest year and having a new baby didn't leave me much motivation to be adventurous in the kitchen. I was ever grateful for this little spot where I could quickly find recipes that we've tried and enjoyed-making my grocery shopping and meal planning so much easier.

I saw this recipe for pancake mix a few months ago and immediately tried it out. I made a double batch and froze it and had great results. As always, I adapted it to what is usually in my fridge (i.e. probably no buttermilk, maybe no eggs- other eggless recipes are already drafted.) It is simple and great on it's own (or drizzled with something extra delicious) and my kids absolutely love it. Win win.


Ingredients
Mix
 3 1/2 cups old-fashioned rolled oats
4 cups white whole-wheat flour
1 cup unbleached all-purpose flour
3 Tbsp. sugar
3 Tbsp. baking powder
1 Tbsp. baking soda
1 Tbsp. salt
3/4 cup canola oil*

Pancakes
1 cup mix (above)
3/4 cup buttermilk (or 1/2 cup greek yogurt + 1/4 cup milk)
1 large egg, lightly beaten (or a few Tbsp. of applesauce)
1 tsp. vanilla extract
1/2 tsp. lemon zest, optional

Directions
Mix
 Pulse oats in a food processor until finely ground (but not a powder). Transfer oats to an electric mixer and add in flours, sugar, baking power, baking soda, and salt. Mix on low speed to combine. Drizzle oil in bowl slowly while mixer is still running. Continue to mix until evenly combined and mixture clumps slightly.

Transfer to an air-tight container and store up to 1 week at room temperature or long term in the freezer.

Pancakes
 Combine 1 cup of pancake mix with buttermilk (I always use the yogurt/milk mixture), egg (or applesauce), vanilla extract, and optional lemon zest.  Allow to sit for about 15 mintues while the whole grains absorb liquid.

Heat skillet over medium heat and pour 1/3 cup batter onto greased skillet. Cook until bubbles form and flip over, allowing other side to cook until lightly golden brown.

Notes:
-For my two kids who LOVE pancakes, I prepare 2 cups of mix at a time. We usually have a few pancakes left over for the following morning.

*I put way less than 3/4 cup of oil, just a drizzle to get it to stick together a bit. I may try coconut oil next time.

slightly adapted from Annie's Eats, originally from King Arthur Flour Whole Grain Baking

Frijoles Negros- Authentic Cuban Black Beans

       With a Cuban mamacita, I was eating black beans as soon as I could gum them. This was, however, the first time I've made them from dry beans. After a trip to California where I saw my Tia Nora make them I realized there was no reason to be timid. If time permits, this is certainly the way to make beans. Unfortunately, as with most good cooking, things aren't really measured- a lot is "to taste," but I think that is part of what makes something delcious-ly personal. I've given approximations below.

Ingredients

1 lb dry black beans, rinsed in cold water and picked over
enough cold water to cover the beans 1/2-1"
1 bay leaf

Sofrito
2-3 Tbps. olive oil
3-4 garlic cloves, finely chopped
1 large onion, finely chopped
1 green bell pepper
1 red bell pepper
2-3 tsp. ground cumin (to tate)
few dashes of oregano
2 Tbsp.white vinegar or cider vinegar
salt and pepper, to taste
1 spicy sausage (I use turkey sausage)
*specialty spices- my aunt uses a Goya seasoning, but since it is not available everywhere you can add a bit more of the spices listed above, to taste.

Directions

1. Rinse beans in cold water, picking out anything odd. Place beans in a large pot and soak overnight in cold water- covering the beans by about 1 inch. Remove any beans that float to the top.
2. The next day, make sure that there is still water covering the beans, add water until it they are still covered by at least 1 inch. Add bay leaf, bring to a boil over a high heat, reduce heat to low and cook uncovered, until the beans are tender and have almost cracked open. Check the beans periodically and add more water as needed.
3. To make the sofrito, in a separate skillet heat the olive oil over low heat. Add garlic, onion, and bell peppers, cooking and stirring until the onion is transparent approx. 8-10 minutes. Add cumin, vinegar, oregano, vinegar, whole sausage and other optional specialty seasonings. Mix well. When the sofrito is ready, I remove the sausage due to personal taste- if not, break it up with a wooden spoon. Add the sofrito to the beans, mix well and continue to cook over low heat until the beans crack open. Season to taste and serve. {Since these beans are dried you will need to add more salt than you would with canned beans.} Be sure to remove the bay leaf!

To make it more soupy, add more water while cooking, to make it thicker, use less water-both ways are fantastic.

I doubled this recipe and froze portions. To reconstitute, I found it best to add a little chicken broth and warm on the stove.

Ragu

This is perfect paired with any pasta, layered in lasagna, and on and on. No added sugar like pretty much any kind you'll find at the store.  I just doubled this recipe for my sister who had a baby. We froze the sauce in smaller freezer bags- just enough for them to thaw per dinner.

Ingredients

1 Tbsp extra virgin olive oil
1 yellow onion, diced
1-2 red/yellow bell peppers, diced
2 cloves garlic, diced
2 carrots, shredded (optional)
2 stalks celery, diced (optional)
1 lb. lean ground beef
36 oz. plain tomato sauce
dried or fresh basil, to taste
crushed red pepper flakes, to taste
salt and pepper, to taste

Directions

To prepare il ragu, heat olive oil in a large pan over medium heat. Sauté yellow onion and bell peppers (and optional carrots or celery). When soft, add ground beef and brown. Drain grease. Add tomato sauce and season with basil, salt, pepper, red crushed pepper. Let simmer, up to six hours. (Can also simmer in a crock pot.)

Mulligatawny

originally from San Antonio Express-News, seen on Perry's Plate

Also known as the "Seinfeld soup" which is how I convinced Nick to try it- he couldn't deny it was pretty darn good.

Ingredients

6 Tbsp butter
2 small yellow onions, peeled and diced
2 medium carrots, peeled and diced
2 stalks celery, diced
1 green or red bell pepper, cored, seeded, and diced
1/2 cup flour
1 T good quality curry powder
1/2 tsp nutmeg
6 whole cloves (or 1/2 tsp ground)
4 sprigs parsley (or 2 tsp dried)
2 quarts chicken broth
2 tsp salt
1/4 tsp pepper
2 cups chopped tomatoes (or one can diced/whole tomatoes, undrained)
2 cups cooked chicken, chopped or shredded
1 cup heavy cream or half and half
2 cups cooked brown or wild rice


Directions

1. Melt the butter in a large, heavy soup pot over medium-high heat (I used my 7 qt, but I had plenty of room). Add onions, carrots, celery and bell pepper; cook, stirring frequently until onions are soft and clear. Stir in the flour, curry powder, nutmeg, and cloves and cook for a minute or so. Add the chicken broth, parsley, salt, pepper, and tomatoes. Bring to a boil, reduce heat to medium-low and simmer, covered, for about an hour.

2. Blend soup with an immersion or stick blender (or transfer to a blender in batches and puree) until completely smooth. If using whole cloves, remove before blending.

Stir in the chicken, cream, and rice; heat through before serving.

Serves 8.

Coconut Red Lentil Soup

 slightly adapted from 101 Cookbooks

See? Still alive. Just trying to thaw out and get back into the swing of things after being gone for 5 weeks...


Ingredients

1 cup (7 oz or about 1/2 lb) yellow split peas- I couldn't find these, so I opted for traditional lentils, you could try green split peas
1 cup (7 oz or about 1/2 lb) red split lentils
7 cups water
1 medium carrot, diced into 1/2-inch pieces (will probably add more next time!)
2 Tbsp. fresh ginger, minced
2 Tbsp. curry powder
2 Tbsp. butter or ghee (can use coconut oil)
8 green onions, thinly sliced
1/3- 1/2 cup golden raisins
1/3 cup tomato paste (about 1/2 of the small can)
1 14-oz. can coconut milk (I used lite and made it sweeter with more raisins)
2 tsp. fine grain sea salt
one handful fresh cilantro, chopped
cooked brown rice or farro, for serving (optional)

{If desired, I think you could easily add some chicken cooked in coconut oil, cut into bite sized pieces.}

Directions

1. Give the split peas and lentils a good rinse - until they no longer put off murky water. Place them in an extra-large soup pot, cover with the water, and bring to a boil. Reduce heat to a simmer and add the carrot and 1/4 of the ginger. Cover and simmer for about 30 minutes, or until the split peas are soft.

2. In the meantime, in a small dry skillet or saucepan over low heat, toast the curry powder until it is quite fragrant. Be careful though, you don't want to burn the curry powder,  just toast it. Remove from skillet and set aside.  Place the butter in the pan over medium heat, add half of the green onions, the remaining ginger, and raisins. Saute for two minutes stirring constantly, then add the tomato paste and saute for another minute or two more.

3. Add the toasted curry powder to the tomato paste mixture, mix well, and then add this to the already simmering soup along with the coconut milk and salt. Simmer, uncovered, for 20 minutes or so. The texture should thicken up, but you can play around with the consistency if you like by adding more water or simmer longer for a thicker consistency. I let mine get nice and thick.

4. Serve soup over 1/2 cup warm brown rice or farro. Sprinkle each bowl generously with cilantro and remaining green onions. 

Serves 6.

{freezes well}

Nick's Lasagna

Ingredients

Per il Ragu
1 Tbsp extra virgin olive oil
1 yellow onion, diced
1-2 red/yellow bell peppers, diced
2 cloves garlic, diced
2 carrots, shredded (optional)
2 stalks celery, diced (optional)
1 lb. lean ground beef
36 oz. plain tomato sauce
dried or fresh basil, to taste
crushed red pepper flakes, to taste
salt and pepper, to taste

La Besciamela
1/4 cup (1/2 stick) unsalted butter
4 Tbsp flour
2-3 cups of milk, enough to make a creamy sauce
salt, to taste
1/4 tsp nutmeg

1-2 packages Barilla no boil lasagna noodles
freshly grated Parmiagiano, Pecorino Romano, Mozzarella, and Asiago cheeses


Directions

1. To prepare il ragu, heat olive oil in a large pan over medium heat. Sauté yellow onion and bell peppers (and optional carrots or celery). When soft, add ground beef and brown. Drain grease. Add tomato sauce and season with basil, salt, pepper, red crushed pepper. Let simmer, up to six hours. (Can also simmer in a crock pot.)

2. To prepare la besciamela, melt butter in large sauce pan over medium heat. Stir in flour until a thick paste forms. Turn heat down to low-medium and add milk to make a creamy sauce. Season with salt and nutmeg. Keep warm while making lasagna.

3. To assemble the lasagna, place a little ragu and olive oil on bottom of a 9 x 13 pan. Put down a non-overlapping layer of pasta. Next a layer of ragu, then a sparse layer of besciamela, then a thin layer of cheese. Repeat as many times until reaching the top, alternating direction of pasta each layer. Be sure to get final sauce layer to cover all edges of pasta to avoid any crunchy edges. Be generous with top layer of cheese.

4. Bake around 375 for 40 min with foil lightly covering, 10-15 min with foil removed.
Buon appetito!


We often fill a 9 x 13 as well as a smaller baking dish. This also freezes well when frozen uncooked.