Potato Pancakes Cooked in Waffle Iron

Don't have a waffle iron? If you have one, use your panini press and that will work just as well. I know because I make dog treats for Webster in my press all the time.

Recipe Source
Yield: 6-8 Servings
Ingredients:
4 cups cold mashed potatoes
3 tablespoons chopped green onions
3 tablespoons diced red peppers
1/3 cup cheddar cheese
1/4 cup finely grated parmesan cheese
4 tablespoons canola oil
1 egg, lightly beaten

Instructions:

Preparation: Heat waffle iron and cover with oil. I will just spray mine with Pam. Place four tablespoons of flour onto a pie pan or a shallow plate. Mix all the ingredients in a bowl. Use an ice cream scooper to dump potato pancake onto plate with flour. Flatten scoop into a round disc. Place potato pancake into a waffle iron and cook until golden brown.

Don't they look and sound good? Yum.

Apple Cake Recipe Revised - So Good

I wasn't ready to give up on that low sugar German Apple Cake I posted several days ago. My first one was too dry but this one was perfect. I mixed it in my Cuisinart with the metal blade and it was less messy than bowl and beater method for such scant ingredients. I decided to make oat flour first by whizzing one cup of old fashioned oats in my food processor first and reserving them in a bowl. Then I followed the old recipe...Cream 3 Tablespoons Butter (last time I used coconut oil) with 1/4 cup of sugar and a pinch of salt. I used salted butter. Add one egg and continue mixing. Combine one cup flour with one teaspoon baking powder (my oats did not make quite one cup so I was forced to add some white flour -- darn). Next time I will grind more oats. Add dry ingredients to the sugar mixture with enough milk to make a stiff batter. I just dumped some soy milk from the carton and made a thinner mixture than last time that was pourable into a 9" round cake pan that was pre-buttered. Top with apples. This time I had to use 1-3/4 apples. I had a tiny bit of cinnamon sugar left over from the last time and I sprinkled it on top. I forgot to add the pats of butter on top but that was a good mistake because added butter was not needed. Bake at 350° for one hour. It was perfect and delicious. Will make this again and again. Not too sweet and very healthy. It had a cake texture instead of a shortbread texture like my first attempt. Try it, you will like it too. 

If you eat 1/2 of this cake, it will contain the same amount of sugar as one container of blueberry greek yogurt which has 20 grams of sugar or 5 teaspoons. I measured the number of teaspoons in 1/4 cup of sugar and it's 10. I think it's super healthy made with the oat flour and I'm very excited that I can eat this and not feel too much guilt. It would have been gluten free if I hadn't added the small amount of white flour. I used Pink Lady apples that are one of my favorite varieties. Don't have any apples on hand? Try peaches, plums, nectarines, blueberries, or even bananas. I hope I have the will will power to save a big wedge for tomorrow's breakfast. I'm posting this early in case you want to bake one for your Sunday supper dessert. xo

I just found a great article about oat flour and how to use it in baking written by the Self-Reliant Sisters. It's very informative and timely -- read it here.

1965 German Apple Cake Recipe

I picked up a vintage spiral cookbook from 1965 today and this recipe was marked with a paper clip. I was impressed by the tiny amount of sugar called for and will definitely make this German Apple Cake. When in the world have you seen a recipe that calls for only 1/4 cup of sugar? Of course there is a little more, because you have to sprinkle cinnamon-sugar on top.

I will use coconut oil as the shortening and real butter to dot on top. This recipe will probably take at least 4 apples. I have Pink Lady on hand now and they are nice and sweet. I will probably cut my apples into 16ths -- not sure about that part yet. I will add the apples one at a time in case it takes fewer than my guesstimate. I will grease the pan with butter too. Yum!
I made this. See photos and my revised recipe here.

Summer Rolls with Sunflower Seed Pate

These rolls are part sushi, part taco, and part spring roll, but all in all they are 100% delish! It's a good idea to have a big batch of the sunflower pate on hand so that you can whip out a roll whenever the urge hits.

Dinner - Summer Rolls with Curried Pate

Recipe: (makes 8)

3/4 Cup Sunflower Seeds, soaked overnight and drained

1 tsp. Apple Cider Vinegar
1 tsp. Liquid Sweetener (I would omit this)
1 tsp. Curry Powder
1 tsp. Turmeric
1 Clove Garlic
1/4 tsp. Sea Salt
A Pinch of Chili Powder

8 or so Chard Leaves (I will use Romaine Leaves)

1/2 Mango, cut into match sticks
1/2 Bell Pepper, cut into match sticks
1 Beet, grated
1 Carrot, cut into match sticks
1 Avocado, sliced
Handful of Sprouts (I used sunflower)

Procedure:

1. Begin the right before by soaking the sunflower seeds. The next day drain them and puree along with the spices, garlic, and sweetener until the mixture resembles pate.

2. Arrange a small log of pate on each chard leave and top with assorted veggies. Roll up like a burrito. 

Image Source and Recipe

Oatmeal Pancakes, Gluten Free

This is supposed to be the most popular recipe among the contestants on The Biggest Loser.

Ingredients:
3 eggs
1 cup rolled oats, dry
1 cup cottage cheese
2 teaspoons sugar
1 teaspoon cinnamon
1 teaspoon vanilla

Put all the ingredients in a blender and blend until smooth and that's your batter! Cook 'em up like you would any other pancake! They taste like a delightful cross between pancakes and French toast. Butter on top of mine, please.

I am definitely going to make these. The original recipe calls for 6 egg whites. I changed it to 3 whole eggs. Seems a shame to throw away the yolks, doesn't it? You choose. Here's a list of all the recipes from the show. I've never watched it. Since I started eating unrefined whole foods and stopped eating sugar, bread, and cheese, I've lost 15 pounds since Easter. My favorite snack is a large bowl of popcorn -- 1/3 cup popped in coconut oil or avocado oil. I eat the whole thing too with fine sea salt. I put the salt in with the oil in my stovetop popper. It is the only snack on the list of unrefined carbs. 

Rye and Marmalade Pinwheel Cookies

I just loved looking at these moving animations and thought you would too.

Once in a while you need a treat.

I think a clever cook could put something savory in the center with herbed cheese instead of sugar and marmalade. Cheese and rye are such a good combination. Or you could do half savory and half sweet. Let me know if you try.

Recipe here.

Spinning Pinwheels.

Scallion Pancakes from Trader Joe's

These are really and truly the best things I have ever tasted. There are 4 in a package for $3.99(?). The scallion pancakes are flash frozen so they don't stick together. I cook them one at a time in a small iron skillet with a very small amount of Avocado Oil in the bottom of the pan. I buy the organic oil at Costco because it is safe at high heat temperatures up to 500°. I don't make a dipping sauce, but I spread a little Bragg's Liquid Aminos on top. It is a natural soy sauce alternative with no wheat. I use it as an all purpose seasoning on almost everything and it really pumps up the flavor. It has 16 amino acids too. I wish I had the spray bottle, beause that would be perfect. Okay now, getting back to the pancakes. I keep flipping them until they are nice and crispy and when they are ready I fold two of those select-a-size paper towels in half and sandwich my pancake inside and put something heavy on top to squeeze out the excess oil.

I recently went to an Asian Fusion Restaurant in town with a friend and we ordered a variety of delicious items to share. When she invited me, she mentioned scallion pancakes and I was anxious to try them. WELL, was I ever disappointed. At $5.00 each, they didn't even come close to Trader Joe's. They aren't paying me to advertise them either. 

I found a recipe for making them at home on Pinterest that I want to try very soon. I will use the vegetables listed on the Trader Joe's wrapper instead of the ones listed in this recipe.

Have a great weekend. I hope I didn't bore you this morning. xo

Apple Slices

Don't you love the perfect stars inside an apple? I don't often slice them this way but today I did.

My pan was still hot after I cooked a scallion pancake from Trader Joe's, so I threw in some apple slices for a quick, hot, top-of-the-stove "baked" apple. It was sooooo good! Have a good evening and a great weekend. xo

New Discovery at My Cottage

I am so happy to get reacquainted with this large wooden charger.

It's perfect in the center of my large farm table in my kitchen. It has been on top of the downstairs refrigerator since 2004 when I moved in. I cleaned out that fridge a couple of weeks ago and washed it down inside and out. Now the charger has a place of honor again instead of being stashed in an unseen place. I've been doing all sorts of rearranging lately and it's nice to see my things with new eyes. I had one of these ripe bananas in a smoothie this morning with soy milk, chia seeds, a blob of peanut butter, and a few ice cubes. It was delicious. my iphone photo

Deep Dish Balsamic Cherry Pie with Black Pepper Crust

Now that's what I call a cherry pie.

Go to Adventures in Cooking for the recipe. There is a link for the printable version too. Many more droolingly delicious photos on the website. I can't wait for cherries to be in season. Have a great weekend.

Life Changing Bread with Changes

UPDATE: My nut and seed bread is out of the oven and has cooled. I was curious to see how much it weighed and it was a hefty 2 pounds. 

My second batch of Life Changing Bread is in the oven. The photo above is uncooked.

Here is the recipe again with my own changes.

The Life-Changing Loaf of Bread

Makes 1 loaf
Ingredients:
1 cup sunflower seeds / 135g
1/2 cup flax seeds / 90g

1/2 cup hazelnuts or almonds / 65g -- I used hazelnuts in my first batch and almonds in the second.

1-1/2 cups old-fashioned rolled oats / 145g
2 Tbsp. chia seeds

4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)

1 tsp. fine grain sea salt (add 1/2 tsp. if using coarse salt)
1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)

3 Tbsp. melted coconut oil or ghee (I used coconut oil and melted it slowly in the microwave ten seconds at a time in a glass container...the extra I poured back into the jar.)

1-1/2 cups water / 350ml

Directions:

1. In a mixing bowl, combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add wet ingredients to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). I didn't need to add any extra water. Line a metal loaf pan with parchment paper and spoon the "dough" packing it down gradually with the back of a metal spatula. Smooth out the top with the back of a spoon or spatula and make sure it's packed down solid. Let sit out on the counter for at least 2 hours, or all day or overnight. I put my loaf pan in a bread wrapper and left it out all night. To ensure the dough is ready, it should retain its shape even when you pull the sides of the parchment away from it it. I didn't have to do that....mine was packed down rock solid. This loaf is very heavy.

2. Preheat oven to 350°F / 175°C.

3. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).

4. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!

My first loaf lasted for 9 days. I stored it in the refrigerator in a used bread wrapper. I cut my slices very thinly using a serrated bread knife. I "toasted" my slices in a panini press. You can also "toast it" on top of the stove in a cast iron frying pan.

After the first 20 minutes of baking, I do the second step this way so there won't be seeds falling to the bottom of my oven. I invert the loaf onto a cooling rack and put it in on a pan instead of putting the loaf directly on my oven rack. 

It is really quite magical in that it has kept me from getting hungry at all. I am normally a "grazer" who opens the refrigerator every time I pass by to see what I can munch on. That bad habit has stopped completely since I ate my first two slices a week ago on Thursday. I have oatmeal and a piece of fruit every morning for breakfast. Two slices of Life Changing Bread with my homemade hummus and avocado for lunch, and a normal healthy dinner. I made Brunswick Stew yesterday and that's what I'll be having tonight and every other night until it's gone. I know you aren't supposed to eat the same thing every day but I always do when I make a big batch of something. Here's to being healthy inside and out, one day at a time. Enjoy your Sunday. xo

My Healthy Lunch

All I had for breakfast was oatmeal and an orange. And two cups of coffee with soy milk but I don't consider that breakfast. Coffee first thing when I wake up is as necessary for me as oxygen. I really wasn't even hungry for lunch but ate anyway. Two slices of Life Changing Bread toasted in the Panini Press. I spread my homemade hummus first and topped that with avocado mashed with lemon juice. It was so good and satisfying. My last batch of hummus was a hit so I made another batch with the ingredients I always have on hand. Costco has the most wonderful BIG jars of organic oven dried tomatoes packed in organic olive oil. They are super delicious and I use them in salads in the winter, as a pizza topping, or in anything that needs a taste boost. I buzzed a can of garbanzo beans with a generous helping of those tomatoes and lemon juice and kept tasting until it was just right. I could eat it with a spoon. YUM. I still have enough of the bread to last me for at least two more days. I'm going to make another batch tomorrow and let it sit overnight and bake it on Friday. It really seems to agree with me and keeps me from getting hungry so I'm going to continue eating it as long as the magic is working.

There were two women on (click to watch) CBS This Morning from The Well and Good Website. I'll be checking it out quite often because the interview was quite interesting. They are like the Angie's list for products and classes and fads that pertain to health and wellness. Looks as if I jumped on the bandwagon just in time, doesn't it?

Bird Bread -- Continued

Here it is upside down after the second baking.

Back upstairs in my kitchen cooling.

First slice with homemade hummus. I like it. I just made up the hummus. I dumped a can of drained and rinsed chickpeas in my food processor along with a couple spoonfuls of organic oven dried tomatoes in olive oil from Costco and a generous amount of lemon juice and whizzed it all together. It was delicious.

Recipe: Life-Changing Bread

I mixed up my first batch of Life Changing Bread last night and left it covered on my kitchen counter overnight. I didn't want to go to bed with the scent of baking bread in the house. The directions said I could do that. I just learned about this viral recipe on Instagram and couldn't wait to try it. It actually looks like a suet cake for the birds since it's all seeds and nuts and no flour. You are supposed to mix it in the same pan you will be baking it in but it calls for one of those silicone loaf pans and I don't have one. And I never will. I am very skeptical about such things and that goes for Silpat too. I'm so old fashioned. Anyway, let's get back to this bird bread. I think I'm going to bake it downstairs where I have an electric oven in my mom's old kitchen. The oven in my kitchen is gas and the heat is very uneven. I'll give you a full report later.  Recipe below from My New Roots. I found the odd ingredient that replaces flour at Whole Foods. Cost $6.99 and a box has enough for 14 loaves. That comes out to 50 cents per loaf. Not bad. I used hazelnuts and chopped them coarsely first. I didn't want my bread falling apart trying to slice through a whole nut. Next loaf, I'll use slivered almonds.

The Life-Changing Loaf of Bread
Makes 1 loaf
Ingredients:
1 cup / 135g sunflower seeds
½ cup / 90g flax seeds
½ cup / 65g hazelnuts or almonds
1 ½ cups / 145g rolled oats
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)
1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
3 Tbsp. melted coconut oil or ghee
1 ½ cups / 350ml water

Directions:
1. In a flexible, silicone loaf pan combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it it.
2. Preheat oven to 350°F / 175°C.
3. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).
4. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!

DIY Organic Blended Strawberry Yogurt

This is the most delicious and economical way to eat all organic blended fruit yogurt if you don't mind mixing it yourself. My huge jar of Organic Strawberry Spread from Costco seems to be lasting forever. The Organic plain European Style yogurt from Trader Joe's contains 4 cups. My parfait glass holds about 3/4 cup so I get at least 5 servings of yogurt. I think it is $2.99. The cost for the strawberry spread is $6.59 and it really tastes homemade. It's a "loose" spread and blends easily. You can adjust the amount of flavoring to add according to your taste buds. One Tablespoon has 40 calories. I put a bigger blob than usual for this post. The amount I usually use probably has only 20 calories. I use a long handled iced tea spoon as my measure and mixing spoon. I eat the yogurt with it too and it's really delicious. This method is good for the environment too. The Kirkland product comes in a glass jar. One Trader Joe's tub equals quite a few individual yogurt cups. I like to make a small serving in a teacup if I just want a taste of something good.

PS--Regular strawberries are in the dirty dozen, the 12 most contaminated foods in the food chain. Yuck. Any time you can find organic strawberries, you should jump at the chance.

Time for an Aspirin Facial

Spa Day at the cottage. I decided to give myself an aspirin facial.

I have blogged about this beauty routine before here. First you crush 3 aspirin and then stir in an acid. I used a blob of plain yogurt. You can use milk, buttermilk, soy milk, lemon juice, or just plain water if you wish. I washed my face and dried it. Then I rubbed all of my potion on my face and neck. It feels grainy and good, like a deep scrubbing. I left it on for 30 minutes or more and then jumped in the shower. I got some new shampoo yesterday so I washed my hair too. I hadn't even combed it in the photos above while I was still in my pajamas. I should take an "after" photo but I'm too lazy. I usually use plain, uncoated regular big round aspirin but they are so hard to find. I bought a new bottle yesterday while I was at the grocery store and they have a very light coating that was easy to crush. I used a mortar and pestle but you can use the back side of a spoon. Actually, if you have time they will even dissolve by themselves in your preferred mixing agent. Enjoy your glowing skin if you decide to give yourself one too. I just looked at my old blog post where I used 5 aspirin. Today's recipe using only 3 was fine and I used much less yogurt so I had nothing left over. Have fun.

Cornless Cornbread Muffins

I know several people who are allergic to corn.

They LOOK like cornbread muffins.

Makes 6-8 Muffins
(Double recipe if desired)
1/4 cup coconut flour
1/4 cup coconut oil, butter or real lard, liquified
2 eggs, at room temperature
1 Tbs. unsweetened applesauce or, and this is really yummy, 100% pure apple butter
1 Tbs. raw honey
1/4 tsp. baking soda
1 tsp. apple cider vinegar
Instructions

Preheat the oven to 350. Line 6 muffin cups with unbleached liners. Mix together the coconut flour and oil until smooth, then beat in the eggs until smooth. Add the remaining ingredients and stir well.

Divide between the prepared cups and bake about 20 minutes, until a toothpick comes out clean and the top springs back when lightly pressed.

Read more about these Paleo Cornbread muffins here.

My Thanksgiving

Is there anything more beautiful than a sink full of cranberries?

I made raw cranberry relish and a cranberry/jello/pineapple dish iced with cream cheese and sour cream. I left out the nuts...recipe here. Relish: I just chopped raw cranberries in my Cuisinart in small batches. Then 2 honey crisp apples with skins on, and finally 2 oranges, seeded, with skins on. I chopped the apples and cranberries coarsely and the oranges finely until they were mostly juice. Mix all together and add a little sugar if you wish. I added about 1/3 cup for a big batch, about twice as much as you see in this bowl. The front dish is actually a pyrex loaf pan. I made the jello dish in two of them. One to take to my friend's house and one to keep for myself. That worked perfectly.

Webster got lots of treats yesterday too. The yogurt container was first, followed by pumpkin oatmeal - canned pumpkin mixed in with hot oatmeal to cool it off. 

Did you have a nice Thanksgiving yesterday? I did and have lots of leftovers to enjoy today. Yum.