Northwest NEWS

September 10, 2001

Home & Garden


Dining In: A Delicous Start to the Day

Berry Delicious Buttermilk Pancakes
   1 c. whole-wheat flour
   1/3 c. quick-cooking oats
   1/3 c. yellow cornmeal
   1/3 c. all-purpose flour
   2 tsp. baking powder
   1/4 tsp. baking soda
   2 Tbsp. dark brown sugar
   1 /4 tsp. salt
   2 c. non-fat or low-fat buttermilk
   2 large eggs
   2 Tbsp. butter, melted
   1 tsp. vanilla extract
   1 c. frozen blueberries, defrosted and drained
   Caola oil cooking spray
   Fresh blueberries, blueberry syrup or warm honey for accompaniment.
   In bowl, lightly mix together dry ingredients until well combined. In blender place buttermilk, eggs, melted butter and vanilla. Blend on low speed until smooth and well mixed.
   Add dry ingredients to blender in 2 to 3 batches, blending on low speed just until mixed. Pour into wide pitcher or measuring cup and stir in blueberries to blend.
   Spray griddle or heavy large skillet with oil spray and heat over medium heat until hot.
   Slowly pour batter, a little at a time, to make individual pancakes. (Stir batter occasionally to prevent berries from settling to bottom.) Turn when tops are covered with tiny bubbles and underside is golden brown, about 3 minutes per side. As each pancake is cooked, transfer to warm platter and keep warm until all are cooked.
   Serve with fresh blueberries, blueberry syrup or warm honey, if desired.
   Make 20 pancakes or 5 servings.
   Per serving: 313 calories, 9 g. fat (4 g. saturated fat), 49 g. carbohydrate, 12 g. protein, 5 g. dietary fiber, 507 mg. sodium.
   Potato pancakes with smoked salmon
   1 lb. russet potatoes
   1/2 c. finely chopped onion
   2 Tbsp. flour
   1/2 tsp. salt
   1/8 tsp. ground pepper
   2 eggs beaten
   Vegetable oil as needed
   4 oz. chopped or sliced smoked salmon
   1/2 c. dairy sour cream
   2 Tbsp. minced chives or green onion
   Pare and shred potatoes; squeeze out most of moisture using a cheesecloth, if necessary. Combine potatoes and onions; toss with flour. Add salt, pepper and eggs; mix well. Lightly oil griddle or nonstick skillet. Portion a heaping Tbsp. of potato mixture onto hot griddle or skillet and spread to about 2 inch round for each pancake. Cook over medium heat about 5 minutes or until brown on one side. Turn and cook 2 to 5 minutes longer or until browned on second side. Keep warm until service. Top each pancake with smoked salmon, sour cream and chives.
   Makes 16 servings.
   Fruit 'n Juice Breakfast Shake
   1 very ripe, medium banana, peeled
   3/4 c. pineapple juice
   1/2 c. lowfat vanilla yogurt
   1/2 c. strawberries rinsed, stems removed
   Break banana into small pieces and put in blender with pineapple juice, yogurt and strawberries, secure lid and blend until smooth. Divide shake between two glasses and seve immediately.
   Makes 2 servings
   Oatmeal Fruit Bars
   1-1/2 c. golden raisins
   1-1/2 c. chopped, pitted dates
   3/4 c. orange juice
   3/4 c. water
   1 Tbsp. grated orange zest
   1/2 c. soft margarine, chilled
   1/2 c. firmly packed light brown sugar
   1-1/2 c. unbleached all purpose flour
   1/2 tsp. baking soda
   1 c. old-fashioned rolled oats
   Prepare filling by combining raisins, dates, juice and water in a medium-size saucepan. Bring mixture to boil over medium heat, stirring occasionally. Continue to boil, stirring for 10 minutes, until mixture thickens and becomes like a paste. Remove saucepan from heat and stir in orange zest. Let cool completely.
   Preheat oven to 400 degrees. Line a nonstick 9x12 inch baking pan with foil and spray foil with nonstick cooking spray.
   Prepare crust by mixing margarine with sugar in bowl until well blended. Beat in flour, baking soda and oats until mixture is crumbly.
   Press half of oat mixture into prepared pan. Spread filling in an even layer over oats. Sprinkle remaining oat mixture over filling and press down lightly.
   Bake bars for 25 minutes or until top is golden. Cut into 40 bars while still warm. Cool bars completely and store them in an airtight container.
   Makes 40 bars.
   Breakfast Egg and Bean Burritos
   6 eggs, lightly beaten
   1 Tbsp. butter
   Salt and freshly ground pepper
   8 strips cooked bacon, crumbled
   1/4 c. chopped green onion
   1 can (16 oz.) baked beans, warmed
   6 flour tortillas (about 7-8 inches), warmed
   Shredded cheddar cheese, optional
   Salsa or ketchup
   Heat butter in 10-inch non stick skillet until sizzling. Season eggs with salt and pepper. Add to skillet. Sprinkle with bacon and onions. Cook until eggs are done, stirring occasionally. Divide egg mixture into 6 parts. Spoon egg mixture and about 1/4 c. beans into warmed tortillas. Sprinkle with cheese and drizzle with salsa, if desired. Wrap tortillas.