Oat Bran Pancakes
I’ve been making these for about a year now. It’s a pretty adaptable recipe – you can use whatever kind of milk, flour or sugar you like. If I were a fancy food blogger, I’d say the oat bran gives them a complex, hearty flavor that goes perfectly with delicately scalloped, hand-dyed Shetland wool hand warmers wrapped around a freshly poured cup of locally roasted fair trade coffee rim-lit by the warm rays of winter sun streaming across a rustic wood kitchen table. Or something like that.
- 1/4 cup oat bran
- 3/4 cups flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 large egg
- 1 1/2 tablespoon oil
- 1 cup light coconut milk
- Mix dry ingredients in a bowl with a whisk. Add wet ingredients and whisk together. Heat a sauté pan over medium heat. You can oil the pan but it’s not necessary.
- Using a tablespoon for measure, drop a tablespoon of batter onto the pan for a roughly 3″ diameter pancake. Cook until the edges start to curl away from the pan (see image below) and bubbles start to come through the surface.
- Flip and cook on the second side for about a minute. Makes about 21-24 3″ diameter pancakes. Everyone in our house eats them with different toppings: my daughter likes butter or chocolate spread and sometimes whipped cream; my husband eats them with butter and maple syrup and I like them with peanut or almond butter and maple syrup or marmalade.
Squash, Sweet Potato, & White Bean Soup
- 1 baseball-sized onion
- 1 tbsp of cumin
- 1 tbsp of coriander
- 2 lbs of butternut squash
- 2 medium size sweet potatoes*
- 1 cooked cup of white beans (navy or cannellini)
- 1 can of light coconut milk
- 4 cups of broth or water
- salt and pepper to taste
- Peel the squash and sweet potatoes. Core the squash and cut into cubes. Cut the sweet potatoes into cubes. Set aside momentarily.
- Chop the onion and saute the onion over low/medium heat in a saucepan with the cumin and coriander. When the onion is translucent, add the squash, potatoes and white beans and mix. Saute for a minute or two.
- Add the coconut milk and enough broth or water to cover. Cook until the vegetables are tender. Puree with an immersion blender.
- Serve immediately, store in the freezer or refrigerator. Will keep in the fridge for about a week.
This is a pretty versatile soup. I’ve also made it with just butternut squash (2.5 lbs) as well as with butternut squash and leftover pumpkin. I’ve also made it with full fat coconut milk and no beans, with pork broth, chicken broth, beef broth and just water. It pairs really well with smoky hot sauce, green salsa, manchego cheese sprinkled on top, and sour cream.
It is finally fall here in southeastern Michigan and fall means lots of harvest activities and lots of harvest activities means apples. Apples are my favorite fruit – I like ’em whole, sliced, chopped, stewed, in a pie, reduced into applesauce or apple butter. This year, I have big plans for our apples and so we came home with a couple of bushels.
I turned one of the bushels into five pints of apple ginger chutney and three 16oz of apple sauce. I found both recipes on Epicurious and modified them slightly for my own tastes. My versions and notes below:
Apple Ginger Chutney*
- 4 large hard, tart apples, peeled, cored, and chopped
- 2 cups minced onion
- 3/4 cups lemon juice
- 1 1/2 cups firmly packed dark brown sugar
- 1 cup golden raisins
- 1/4 cup minced peeled fresh gingerroot
- 1 red bell pepper, minced
- 3/4 teaspoon dry mustard
- 3/4 teaspoon salt
- 1/2 teaspoons dried hot red pepper flakes
- Chop the apples into pieces about the size of dice. Mince the ginger and bell pepper.
- Add all the ingredients into a large saucepan and bring to a boil. Cook over moderate heat, stirring occasionally, until thickened. In my case, this was about 40 minutes.
- According to the original recipe, it will keep in the refrigerator for two weeks. I canned it in pint jars, processing it in boiling water for about five minutes after sterilizing the jars, lids and rings.
Roasted & Spiced Apple Butter
- 8 large** hard, tart apples
- 2 tsps of cinnamon
- 1 tsp of nutmeg
- 1 tsp of ground cloves
- 2 tbsp of butter
Peel, core and chop the apples. Put them in a baking pan and roast for about 30 minutes until tender.
Remove from the oven and let cool briefly. Then move apples into a bowl and mix in butter and spices. Once mixed, puree in a deep bowl with an immersion blender or in a food processor. I filled roughly one 16oz mason jar (leaving about 1/4″ of headspace) with the puree and processed it for five minutes in boiling water.
*Based on this recipe
**About the size of a baseball
Hey guys, I’ve been working on some comics and I’ve got three online now – you can check them out by clicking on the Comics tab above. So far, I’m averaging about 1-2 a week so that’s probably a reasonable expectation for future. Follow me on on Twitter (@rodrigweez) and Instagram (@rodrigweezy) for new comics updates (and other random life observations, sorry! or you’re welcome! or both, as is probably the case…)
Welcome to the new site. It’s pretty minimal now but there’s some more stuff in the pipeline: more silly illustrations, more comics. I’m working on the design right now but here’s two images from my first new illustration series in a while. I wanted to do something that both encapsulated the ridiculousness of Election 2016 and showcased my love of PokémonGO. Donald comes first, of course, while Hillary is below:
I’ve set up a store on RedBubble with art prints, journals, t-shirts, stickers and more. Check it out here.