Basic Wholegrain Pancakes

Source: Whole Foods for the Whole Family
Date tried:May 7, 2015
Yield: 16 4” pancakes
Time needed: 10-15 minutes prep.  Cooking time varies with space available to cook pancakes

This is a very basic recipe which can be altered to provide many different flavours. Below are two versions.  The first, topped with apple slices, jaggary and ground cinnamon is the plain basic recipe.  The other with pineapple tidbits and maple syrup is the buttermilk version.

Basic Whole Grain Pancakes
2 cups milk
1-3 eggs
2 tsp. baking powder
1/2 tsp. salt
2 cups whole wheat flour

Optional ingredients
up to 1/4 cup honey, maple syrup, molasses or brown sugar
up to 1/4 cup oil, melted butter or other fat

Place milk, eggs, baking powder, salt and optional ingredients, if using, in a large bowl and mix well.
Add flour, beating only until large lumps disappear.  Or mix batter in a blender.
Cook on lightly greased skillet or griddle over medium heat.

Notes:
The batter can be made the night before and stored in the refrigerator until morning.
Extra pancakes can be frozen and reheated in a toaster.

Variations:
Instead of a single flour, use any combination of whole wheat, rye, soy, oat, millet or buckwheat flour, rolled oats, wheat flakes, bran, wheat germ or cornmeal.

Instead of milk use buttermilk, sour milk or yogurt. Omit the baking powder and use 1 tsp. baking soda instead. Or use orange juice as the  liquid.

Add any of the following flavourings:
1 tsp. vanilla
up to 2 Tbsp. nutritional yeast
1 tsp. grated orange peel
dry milk powder
3/4 cup unsweetened applesauce
1/2 cup unsweetened shredded coconut
1/4 cup carob powder
up to 1 tsp. ground cinnamon or nutmeg
up to 2 tsp. ground coriander
1 cup blueberries or other berries
1/2 cup chopped nuts or seeds
up to 1 cup raisins, dates or other dried fruit
1 cup chopped apples or other fruit
1 Tbsp, protein powder
1/2 cup grated cheese

Yorkshire Pudding

Source: Whole Foods for the Whole Family
Date tried: May 1, 2015
Yield: 1 8” x 8” pan or a dozen muffin tin size (6 servings)
Time needed: 2 hours chilling time + 1/2 hour in the oven

Would you believe it is the first time I ever made Yorkshire pudding myself? I can understand why they are so popular. I used the muffin tin technique for baking and they came out quite well.  Loved them!

Yorkshire Pudding with Beef Steak

Yorkshire Pudding with Beef Steak

Yorkshire Pudding
1 cup sifted whole wheat flour
1/2 tsp salt
2 eggs beaten
1 cup milk
1/4 cup hot beef drippings (or melted butter, if you have no drippings)

Combine flour and salt in a medium bowl.
Beat eggs and milk together.
Slowly add liquid to the flour mix, beating until the batter is smooth.
Cover and chill for at least 2 hours.

When ready to bake:
Preheat oven to 425oF (400oF if using muffin tins)
Heat beef drippings in a shallow 8” x 8” pan or divide hot beef drippings among 12 muffin tins.
Pour cold batter into pan. Or fill each muffin tin half-full.
Bake 25-30 minutes.

Suggestion: Serve with salad and onion soup on a chilly night.

Orange-Ice Delight

Source: More-with-Less Cookbook
Date tried: Feb. 9, 2015
Yield: 1 pint
Time needed: a minute in the blender

Personally, I don’t like ice cubes, so I just substituted some really cold water. I wasn’t at all sure what I would get from this, as I don’t usually like a combination of orange and milk either. But this was very nice. I am glad I tried it and I will try it again, especially for a quick breakfast on a hot summer day.

Orange-Ice Delight

Orange-Ice Delight

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Creamed Chicken

Source: More-with-Less Cookbook
Made: October 5, 2013
Yield: 6 servings
Time to make: 15 minutes.

So easy, so versatile and so much better tasting than canned chicken soup.  Serve this over toast, crackers, rice, pasta or cornbread or in patty shells as miniature chicken pies. Feel free to add or change vegetables e.g. mushrooms instead of green pepper. Try adding celery or peas. Experiment with different spices and herbs as well.

Creamed Chicken

Creamed Chicken

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Potato Soup

Source: Simply in Season
Date tried: May 24, 2012
Yield: 3-4 servings
Time needed: 30 minutes

I love potato soup and this is one of the best recipes for potato soup I have come across. It can also be made in infinite variations with the addition of ham, cheese, ground meat, dumplings, or corn or whatever takes your fancy. I needed to use up some cauliflower so that is what I added today.

You might like to compare this recipe with Old Fashioned Potato Soup from Diet for a Small Planet.

Potato Soup
2 Tbsp. butter
½ cup (125 mL) chopped onion
3 cups (750 mL) diced potato
2 cups (500 mL) water or vegetable broth
½ tsp. salt
¼ tsp pepper
¼ cup (60 mL) celery with leaves, chopped
½ cup (125 mL) carrots, diced or shredded
1/8 to ¼ tsp ground nutmeg, dried marjoram, celery salt, dried dill weed, or paprika
2 cups (500 mL) milk
2 Tbsp. flour
Fresh parsley, chopped, for garnish

Chop, dice or shred the vegetables as indicated.
Melt butter in a large saucepan.
Add onion and sauté until translucent
Add vegetables, water (or broth) and seasonings.
Cover and cook until vegetables are tender—about 15 minutes.

(If you would like a creamy soup, take some of the cooked vegetables and pureé them. Then return to saucepan and continue.)

Mix a bit of milk into flour to make a smooth paste.

Continue adding the rest of the milk to the flour, keeping the mix smooth.
Add milk/flour mix to soup and cook until thickened, stirring constantly.
Ladle into bowls and garnish with fresh parsley

The second picture above shows the “Cheeseburger Variation”. To make this delight add 1/2 lb/250g browned ground meat and 1 cup/250ml shredded cheese to the basic soup. Just before serving stir in 1/4 cup/60 ml plain yogurt. In summertime add a garnish of finely shredded lettuce and diced tomatoes.