Friday, January 23, 2009

Homemade Whole Grain Pancake Mix

Looking for a way to use some of that wheat from your food storage? Are you trying to find ways to incorporate more wheat into your diet? This is a great whole wheat recipe that is not too overwhelmingly "wheat". This is from the King Arthur Flour website which also has a lot of other great wheat recipes. The recipe online has pictures that may be helpful.

If you have wheat, but not a wheat grinder, please let me know. I have a wheat grinder that is old and messy, but it works. Just let me know and I will either let you borrow it or grind it for you.

3 1/2 cups oats
4 cups whole wheat flour (recipe calls for white wheat, but you can use red)
1 cup all purpose flour
3 T sugar
3 T baking powder
1 T salt
1 T baking soda
3/4 cup oil

To make the mix: Grind the oats in a blender or food processor until chopped fine but not a powder. Put the oats, flours and remaining dry ingredients into the bowl of a mixer with a paddle. Mix on slow speed and drizzle the oil into the bowl slowly while the mixer is running.

When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it holds together, its just right. If it doesn't, stir in 1 T oil at at time until the consistency is correct. Store in an airtight container indefinitely in the freezer.

To make the pancakes: Whisk together 1 cup of mix, 1 cup buttermilk( or 1/2 plain yogurt plus 1/2 cup milk), 1 T *orange juice and 1 large egg. The batter will be thin but will thicken as it stands. Let it stand for 15 min before cooking. Cook on hot griddle 3-4 minutes then flip and cook for 1-2 mins.

You can also make imaginative pancakes by using pineapple-coconut, cranberry-apple, peach-walnut, cinnamon-banana, etc.

*The acidity and sweetness of the orange juice helps mellow the tannic taste some people perceive in whole wheat flour; the pancakes won't have any orange flavor, they may taste slightly milder to you than without it.

I have also heard that this mix can be substituted for baking mixes (like bisquick) in other recipes, but I have not tried it myself. If anyone does, please leave a comment as to how it turns out. Thanks!
Marissa Cohen

Wednesday, January 21, 2009

Stuffed Bell Peppers

4 Large green bell peppers
1 1/2 C. cooked rice
1 1/2 lbs. ground beef
1 C. water
1 package onion soup mix
1/2 tsp. pepper
1 Tbls. brown sugar
1 Tbls. cornstarch
2 Tbls. worcestershire sauce
1 Tbls. seasoning salt
1 10.75 can of tomato soup

Cut off the tops of the green peppers; discard seeds and membranes. Scald in boiling water for 1-2 min. Invert to drain. Combine ground beef, rice, onion soup mix, worcestshire sauce, salt, and pepper. Stuff peppers with beef mixture.
Place them in the desired baking pan.
There are two ways to cook these. First you can put them in a deep big pot and cook it on the stove, or you may put it in deep baking dish in the oven at 350*.
Either way you do this part this next part the same.

Combine soup, 1/2 C. water and brown sugar in a sauce pan. Bring to a boil. Mix cornstarch with remaining water. Add to the hot soup mixture, stirring until thickened. Pour over stuffed peppers.

If you chose the oven method, then cover pan tightly with foil and bake in 350* oven for one hour. If you chose the stove top method, then cover with a lid and once brought to a boil... turn down to a simmer for about an hour or until the ground beef is cooked all the way through.

Spoon the sauce over the peppers and rice to serve.

Even though it may sound like a lot... it is really easy. My mom used to make these all the time for my family and they're a huge hit.
Angela Hadlock