Whole Wheat and Oatmeal Pancakes

Just finished brunch and, while cooking, decided to write down my pancake recipe. To paraphrase the plastic bag commercial: these are not Wimpy but Healthy, Healthy, Healthy

INGREDIENTS
1/4 cup 1 Minute Quaker Oats
2/3 cup water
Put these in a bowl in the microwave for 1 to 1.25 minutes (They are 1 minute oats, no?) Be sure it cools before adding to the rest of the ingredients I tried to mix the remaining ingredients in the oatmeal bowl, but it will probably be better to use a second bowl.

1/4 cup whole wheat flour
3 teaspoons brown or raw sugar
1 teaspoon baking powder
1 medium to large egg
2 teaspoons olive oil
4 tablespoons reduced fat (2%) milk
   a tiny pinch of salt

METHOD
Whisk this all together in a large bowl then add and whisk in the oatmeal . Use 1/2 cup of the mixture for each pancake. Makes about 4 six-inch pancakes when cooked over medium-high heat in - of course - a frying pan. When turning the pancakes over, be very careful - they are quite tender

Red, White and Green Potato Salad

INGREDIENTS

2     pounds Red potatoes, cubed ½ inch

1/2  cup celery, finely chopped (1–2 stalks)

1/2  cup green onion tops chopped, just the green parts (3-4 onions)

1/2  cup white onion, chopped

1/2  cup green Bell Pepper, chopped

1/2  cup red Bell Pepper, chopped

2     tablespoons finely chopped fresh Italian parsley

1     cup Creamy Garlic Parmesan Dressing

2     tablespoons prepared Dijon mustard

2     tablespoons dried dill weed

2     tablespoons olive oil

METHOD

Cube the red potatoes and steam them for about 8-10 minutes until cooked through but still firm. Meanwhile, chop the vegetables finely and place them in a large bowl, mixing them well. In a second bowl mix the dressing, mustard, dill and olive oil..

When the potatoes are done, drain them and place them into cold water for 2-3 minutes, then drain again. Mix the potatoes with the chopped vegetables. Add the dressing to cover all the potatoes and vegetables and mix well. Either serve warm or refrigerate overnight and serve cold.

Portobello Skillet

Added a photo of the finished dish in January, 2011. Also tried this with a Reserve Syrah wine and it was a wonderful match.

INGREDIENTS

2    chicken breasts, pork chops or 6 boneless chicken thighs

2    medium (5-6 inch wide) Portobello mushrooms

2    medium to large tomatoes, cut into 1 inch pieces

1    medium white onion, chopped

½   cup and ¾ cup broth (beef, chicken or vegetable)

½   cup and ¾ cup white wine

¼   cup dry sun-dried tomatoes, chopped small *

½   cup Arborio rice

2    cloves garlic, or as much garlic as you like, minced or put through a press

½   cup chopped fresh basil leaves

½   cup grated Asiago cheese, or similar

      olive oil

*The sun-dried tomatoes in olive oil will work, but the dry ones give you much more flavor.

METHOD

Cut the meat into bite-sized portions. Slice the mushrooms into 1 inch wide slices and then cut those in half length-wise. In a small sauce pan, heat 1/2 cup wine and 1/2 cup broth. Take off heat and add the chopped, sun-dried tomatoes. Simmer on low heat for 15 minutes while preparing the rest of the ingredients. In another sauce pan, put 3/4 cup wine and 3/4 cup broth and bring to a boil. Add the Arborio rice, reduce heat and boil for exactly 8 minutes. Remove from heat and strain the rice into another pan. Cover and keep warm.

Heat a large skillet and add 5-6 tablespoons of olive oil. Add the meat and sauté on medium to high for 3-4 minutes until seared on all sides. Reduce heat to medium-low, add the mushrooms and sauté for another 2-3 minutes. Add the onion and sauté 2-3 minutes. Add garlic, stir well into mixture, and then add sun dried tomatoes and liquid.

Continue cooking until liquid is absorbed, then add chopped fresh tomatoes and cook for 2 minutes. Add the rice and cook for 1 more minute. Remove from heat and serve immediately. Sprinkle each serving with Asiago cheese and garnish liberally with fresh chopped basil. Serves 3 to 4.