food today (light day, i think)

Hi sara!

thanks for your suggestion with the pancakes --that's a fantastic idea
and i didn't even think about freezing something with fat (butter) in
it. i'm going to get up at the break of dawn tomorrow and make me my
blueberry buckwheat pancakes...i am dreaming of them right now. yum!

i was a little uncomfortable at the theatre tonight and was really
needing dinner (i skipped both lunch and dinner b'c of the huge
breakfast). not a good idea. i think i will be ready for the modest
refeeding tomorrow morning with the pancakes.

one more thing --please share with me your favourite pancake recipes. i
absolutely adore them and would love to hear what you've been doing
with your surplus of flour!

btw, i woke up at a vulgar 5.30 and made a pancake batter out of 1/2
cup of buckwheat and 1/2 cup of a/p. i graced two of the pancakes with
a blueberry and apple compote/stew (i say "stew" b'c it was just
stewing the two elements together without sugar) and a drizzle
(probably 1T) of vermont maple syrup. i also had about boiled peanuts
on the side.

needless to say, i currently don't feel an urge to snack. now off to
work...!

Her Subj. wrote:
one more thing --please share with me your favourite pancake recipes.
i
absolutely adore them and would love to hear what you've been doing
with your surplus of flour!



i don't make them very often, but here are a few that i've tried and
liked that were from scratch:

Oatmeal Pancakes (from Wegman's magazine)

2 cups skim milk
1 1/4 cups oats
3 tbsp honey
2 eggs
2 tbsp oil
3/4 cup flour (i used whole spelt)
1/4 cup wheat germ
1 tbsp baking powder
1/2 tsp salt


1) mix oats and milk; let stand 10 min; gently whisk in oil, egg and
honey.
2) in a separate bowl, mix flour, wheat germ, baking powder, and salt.
add the oat mixture to the flour mixture.
3) drop by 1/3 cupfuls onto pan preheated on medium and lightly coated
with cooking spray. about 1-2 minutes per side.



JON'S FEATHER PANCAKES (i like this one because it's so easy and
simple. and healthy.)


1 c. whole wheat pastry flour
1 rounded teaspoon baking powder
1 tbsp. honey (or other type of sweetener)
Pinch of salt
1 c. milk
1 egg

Place dry ingredients in a large mixing bowl. In a separate bowl,
beat egg, then add milk. Pour liquid into flour and mix well. Add milk
to bring mixture to desired consistency. Makes 6 to 8 pancakes.

Or mix 1/2 cup milk with 1/2 cup apple cider for a delicious and
healthy substitute.


Mom's Apple Pancakes (Polish)

1 cup flour
1/2 tsp salt
1 tsp sugar
1 tsp vanilla
1 tsp baking powder
1 egg
1 cup milk
1-2 apples (could be sliced, chopped, shredded, whatever)

Oil pan generously and turn to high heat. Drop batter onto pan in about
1/8 cupfuls and cook over medium heat until done on both sides (they
are thick and need a little longer to cook than most pancakes).

Her Subj. wrote:
one more thing --please share with me your favourite pancake recipes.
i
absolutely adore them and would love to hear what you've been doing
with your surplus of flour!

also, please tell me any recipes you really like for pancakes (or other
breakfasty things, i guess).

today i want to use up the rest of the whole wheat pastry flour i have,
so i might make these cookies from wholefoodsmarket.com:

Oatmeal Cookies

* 4 TB organic butter, softened
* 3 TB organic canola oil
* 1/2 cup organic Sucanat, evaporated cane juice
* 1 organic egg
* 2 tsp vanilla extract
* 1/2 tsp sea salt
* 1 cup organic rolled oats, either quick-cooking or regular (quick
cooking will make a finer textured cookie)
* 1/4 cup organic wheat germ, preferably toasted
* 1 cup organic whole wheat pastry flour
* 3/4 tsp baking powder
* 1/2 cup organic raisins or chocolate chips or carob chips
* 1/2 cup toasted pecans, finely chopped

Preheat oven to 375=B0=B0F.

With a wire whisk, combine the softened butter with the canola oil
until completely blended. Whisk in the Sucanat, egg, vanilla and salt.
Set aside.

In a separate bowl, combine the oats, wheat germ, pastry flour and
baking powder.

Add the dry ingredients to the liquid ingredients and stir well to
combine thoroughly. Stir in the raisins or chips and the pecans.

Drop by rounded spoonfuls onto 2 baking sheets, either sprayed or lined
with parchment paper. Bake the cookies, one sheet at a time, for 10 to
12 minutes. Cool on wire racks.


i sort of want to make the worse-for-you chocolate chip cookies (i just
finished my last paper of the semester last night, damnit) but i want
to use the pastry flour...they have lots of good recipes on that site,
though.

thanks for all those recipes! they sound wonderful. i am currently at
work but will gather up all the healthy-leaning recipes for cookies and
pancakes i have and type them up here tonight. i've got a killer
oatmeal walnut apricot cookie recipe!

today i had mccain's steel-cut oats (1/4cup) cooked in a mixture of
1/2c of water and 1/2c whole soy milk. i cut some steamed plantains
into the mixture and added about 1/4c organic cottage cheese. it was a
VERY filling breakfast!

i am noticing that different types of cottage cheese taste very
different. i usually buy f/f cottage cheese from trader joe's but today
felt like splurging a little (i get paid tomorrow!) and bought the
organically-labeled one, which was about 70c more than regular. it has
a much milder taste to it and the consistency isn't as curdy. i like!

wrote:
Her Subj. wrote:
one more thing --please share with me your favourite pancake
recipes.
i
absolutely adore them and would love to hear what you've been doing
with your surplus of flour!

also, please tell me any recipes you really like for pancakes (or
other
breakfasty things, i guess).

today i want to use up the rest of the whole wheat pastry flour i
have,
so i might make these cookies from wholefoodsmarket.com:

Oatmeal Cookies

* 4 TB organic butter, softened
* 3 TB organic canola oil
* 1/2 cup organic Sucanat, evaporated cane juice
* 1 organic egg
* 2 tsp vanilla extract
* 1/2 tsp sea salt
* 1 cup organic rolled oats, either quick-cooking or regular
(quick
cooking will make a finer textured cookie)
* 1/4 cup organic wheat germ, preferably toasted
* 1 cup organic whole wheat pastry flour
* 3/4 tsp baking powder
* 1/2 cup organic raisins or chocolate chips or carob chips
* 1/2 cup toasted pecans, finely chopped

Preheat oven to 375=B0=B0F.

With a wire whisk, combine the softened butter with the canola oil
until completely blended. Whisk in the Sucanat, egg, vanilla and
salt.
Set aside.

In a separate bowl, combine the oats, wheat germ, pastry flour and
baking powder.

Add the dry ingredients to the liquid ingredients and stir well to
combine thoroughly. Stir in the raisins or chips and the pecans.

Drop by rounded spoonfuls onto 2 baking sheets, either sprayed or
lined
with parchment paper. Bake the cookies, one sheet at a time, for 10
to
12 minutes. Cool on wire racks.


i sort of want to make the worse-for-you chocolate chip cookies (i
just
finished my last paper of the semester last night, damnit) but i want
to use the pastry flour...they have lots of good recipes on that
site,
though.

Her Subj. wrote:
thanks for all those recipes! they sound wonderful. i am currently at
work but will gather up all the healthy-leaning recipes for cookies
and
pancakes i have and type them up here tonight. i've got a killer
oatmeal walnut apricot cookie recipe!

definitely do..



today i had mccain's steel-cut oats (1/4cup) cooked in a mixture of
1/2c of water and 1/2c whole soy milk. i cut some steamed plantains
into the mixture and added about 1/4c organic cottage cheese. it was
a
VERY filling breakfast!

i am noticing that different types of cottage cheese taste very
different. i usually buy f/f cottage cheese from trader joe's but
today
felt like splurging a little (i get paid tomorrow!) and bought the
organically-labeled one, which was about 70c more than regular. it
has
a much milder taste to it and the consistency isn't as curdy. i like!


steel cut oats are great. i don't think i'd like cottage cheese much in
oatmeal (i'm kinda picky about cottage cheese-- i like it but not in
the place of, for example, ricotta in manicotti or lasagne or
anything). my favorite cottage cheese is the friendship 1% lowfat
(small curds). they have it in 1 cup servings so it's convenient. i
often find that if i buy a bigger container it's not as fresh after
awhile and so the small containers work well.


wrote:
Her Subj. wrote:
one more thing --please share with me your favourite pancake
recipes.
i
absolutely adore them and would love to hear what you've been
doing
with your surplus of flour!

also, please tell me any recipes you really like for pancakes (or
other
breakfasty things, i guess).

today i want to use up the rest of the whole wheat pastry flour i
have,
so i might make these cookies from wholefoodsmarket.com:

Oatmeal Cookies

* 4 TB organic butter, softened
* 3 TB organic canola oil
* 1/2 cup organic Sucanat, evaporated cane juice
* 1 organic egg
* 2 tsp vanilla extract
* 1/2 tsp sea salt
* 1 cup organic rolled oats, either quick-cooking or regular
(quick
cooking will make a finer textured cookie)
* 1/4 cup organic wheat germ, preferably toasted
* 1 cup organic whole wheat pastry flour
* 3/4 tsp baking powder
* 1/2 cup organic raisins or chocolate chips or carob chips
* 1/2 cup toasted pecans, finely chopped

Preheat oven to 375=B0=B0F.

With a wire whisk, combine the softened butter with the canola oil
until completely blended. Whisk in the Sucanat, egg, vanilla and
salt.
Set aside.

In a separate bowl, combine the oats, wheat germ, pastry flour and
baking powder.

Add the dry ingredients to the liquid ingredients and stir well to
combine thoroughly. Stir in the raisins or chips and the pecans.

Drop by rounded spoonfuls onto 2 baking sheets, either sprayed or
lined
with parchment paper. Bake the cookies, one sheet at a time, for 10
to
12 minutes. Cool on wire racks.


i sort of want to make the worse-for-you chocolate chip cookies (i
just
finished my last paper of the semester last night, damnit) but i
want
to use the pastry flour...they have lots of good recipes on that
site,
though.

here we a

pistachio apricot oatmeal cookies

1/3 stick butter
3/4 packed light brown sugar
1/4 cup granulated sugar
1/4 teaspoon vanilla
1 large egg
3/4 all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon cinnamon
1 3/4 cup old-fashion rolled oats (not quick-cooking)
1/3 cup dried apricots (2oz), cut into 1/4-in pieces
1/3 cup shelled pistachios (1 1/2 oz; not dyed red), coarsely chopped

1. Pull oven racks in upper and lower thirds of oven and preheat oven
to 350F. Spray two baking sheets

2. Beat together butter and sugars in a large bowl with an electric
mixer at medium-high speed until fluffy.

3. Add egg and beat until combined well.

4. Stir/sift together flour, baking soda, salt, and cinnamon into a
small bowl.

5. Slowly incorporate flour, baking soda, salt, and cinnamon into dough
mix. Mix at low speed until just combined.

6. Fold in oats, apricots, and pistachios.

7. Bake around nine minutes. Hover over oven to check. Tops of cookies
should just be light brown. Center should be a tad moist. Cookies will
crisp as they cool.

I also like to use the more conventional raisins and walnuts.

Here's a muffin recipe (each muffin weighs in at around 140-150
calories!)

strawberry apple muffins

1 1/2 cups unbleached white flour
1/2 cup oat bran
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 eggs (or two egg whites)
3/4 cup plain nonfat yoghourt
3/4 cup brown sugar, packed
1/2 teaspoon pure vanilla extract (optional)
1 cup strawberries
1 cup peeled, cored, and chopped apples

1. preheat oven to 350F. Lightly oil the muffin tin. Place a paper
liner in each cup (or not).

2. in a bowl, sift together the flour, oat bran, baking powder, baking
soda, cinnamon, and salt. stir to mix evently.

3. in a separate bowl, beat the eggs untnil pale yellow. add the
yoghourt, brown sugar, and the vanilla, if using, and beat until
thoroughly mixed. with a rubber spatula, fold in the strawberries and
apples. stir the wet ingredients into the dry ingredients until just
blended.

4. spoon about 1/3 cup of batter into each muffin cup. bake for 15
minutes, rotate the muffin tin in the oven to ensure even baking, and
continue to bake for another 10 to 15 minutes. when a paring knife
inserted into a muffin comes out clean, the muffins are done.

* use wild strawberries, if they are available.