Weekly recipes for January 23, 2012
Toasted Oatmeal Waffles
6 tablespoons unsalted butter, divided
1 cup quick-cooking rolled oats
1 3/4 cups water
2 tablespoons packed brown sugar
1 cup buttermilk
1 cup all-purpose flour
1 3/4 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon baking soda
2 large eggs, beaten
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In a large saucepan over medium heat, melt 1 tablespoon butter. Add oatmeal; cook, stirring frequently until browned with a deeply rich, toasty fragrance.
Off heat, carefully pour in water; mixture will steam and sputter. Bring mixture to a boil over high heat; lower heat and simmer, stirring occasionally, until water is absorbed and oatmeal is thick and creamy. Transfer to a bowl; stir in remaining butter and brown sugar, mixing well. Stir in buttermilk. Set aside to cool for 10 minutes.
Preheat waffle iron.
Whisk together flour, baking powder, salt, cinnamon and baking soda.
Whisk beaten eggs into the oatmeal mixture. Pour oatmeal mixture into dry ingredients; fold gently with a rubber spatula just until batter is evenly moistened.
Pour a generous 1/2-cup batter into the center of the waffle iron. Use the spatula to spread the batter to about 1/2-inch from the edge. Close lid; bake the waffle to desired doneness. Repeat with remaining batter.
-- Dawn Yanagihara, Waffles: Sweet, Savory, Simple
Serves 6 generously
2 cups rolled (not instant) oats
1/2 cup walnut pieces, toasted, divided
1/3 cup natural cane sugar or maple syrup
1 teaspoon aluminum-free baking powder
1 1/2 teaspoons cinnamon
Scant 1/2 teaspoon salt
2 cups milk
1 large egg
3 tablespoons unsalted butter, melted and cooled slightly, divided
2 teaspoons vanilla extract
2 ripe bananas, cut into 1/2-inch pieces
1 1/2 cups huckleberries, blueberries or mixed berries
Preheat oven to 375 degrees. Generously butter an 8-inch square baking dish.
In a bowl, mix together the oats, half of the walnuts, sugar (if using), baking powder, cinnamon and salt.
In another bowl, whisk together the maple syrup (if using), milk, egg, half of the butter and vanilla.
Arrange bananas in a single layer in prepared pan. Sprinkle with two-thirds of the berries. Cover with oat mixture. Drizzle with milk mixture. Scatter remaining berries and walnuts on top.
Bake for 35 to 45 minutes, until the top is nicely golden and oat mixture has set. Let cool for a few minutes. Drizzle the remaining melted butter on top and serve with more sugar or maple syrup, if you wish.
-- Heidi Swanson, Super Natural Every Day (Ten Speed Press, $23, 248 pages)
Note: Find Kamut, wheat and barley flakes at specialty markets and health food stores.
2/3 cup almond oil
1/3 cup honey
1 tablespoon vanilla extract
3 cups old-fashioned rolled oats
1 cup each Kamut, wheat and barley flakes
1 cup sliced almonds
3/4 cup instant nonfat dry milk
1/2 cup dark brown sugar
1/2 cup toasted wheat germ
1 tablespoon cinnamon
1 1/2 teaspoons salt
Position oven racks at top and bottom thirds of the oven. Preheat to 350 degrees.
In a saucepan over medium-low heat, stir oil, honey and vanilla until honey dissolves. Continue heating, stirring a few times, just until a few whiffs of steam come off the top. Set aside.
In a big bowl, mix the oats, Kamut, wheat and barley flakes, almonds, dry milk, sugar, wheat germ, cinnamon and salt. Pour in the oil mixture. Stir until everything's moist. Spread the mixture into even layers on 2 large rimmed baking sheets.
Bake until crunchy and irresistible, about 20 minutes, stirring once halfway through baking. Cool on the sheets set on racks for at least an hour. Don't mess with it as it cools. It will harden to a great crunch. Break the granola into bits, chips and flakes. Store in an airtight container for up to 1 month.
-- Bruce Weinstein and Mark Scarbrough, Grain Mains (Rodale Books, $24.99, 232 pages)
1/2 cup soy milk
1/2 cup milk
2 tablespoons honey
2 cinnamon sticks
1/2 teaspoon nutmeg, freshly ground
1 star anise
5 to 8 green cardamom pods, unopened
1 cup whole rolled oats
In a 1-quart saucepan over medium heat, combine 1 cup water, the milks, honey, cinnamon, nutmeg, star anise and cardamom. Bring to a simmer; turn off heat and steep for 10 minutes.
Strain out the spices, then return the milk to the same pot. Add oats; bring to a simmer over medium heat.
Reduce heat to low; cover loosely. Cook without stirring for about 10 minutes, or until the oatmeal thickens to desired consistency. Serve with milk and sweetener of choice, if desired.
-- Warren Brown, CakeLove in the Morning (Stewart, Tabori & Chang, $24.95, 208 pages)
Serves 3 to 4
1/4 to 1/2 cup crystallized ginger
1 cup whole rolled oats
1 cup milk or soy milk
1 medium banana, peeled and sliced
1 tablespoon flaxseeds, optional
1 tablespoon honey
1 tablespoon sugar, optional
Chop the ginger into small pieces.
Put all the ingredients into a 1-quart saucepan with 1 1/4 cups water; stir to combine. Cook over low to medium heat until oatmeal simmers lightly, about 15 minutes. Serve with strawberries and honey, if desired.
-- Warren Brown, "CakeLove in the Morning" (Stewart, Tabori & Chang, $24.95, 208 pages)
Prep: 10 minutes. Cook: 20 minutes. Servings: 4.
3 cups precooked brown rice
2 slices bacon
2 large fennel bulbs, chopped in 1/2-inch dice, some fronds reserved
1/4 teaspoon salt
1/2 red bell pepper, chopped in 1/4-inch dice
1 pound jumbo shrimp, peeled, deveined
1/2 cup white wine
Heat rice according to package directions.
Meanwhile, cook bacon in a large skillet over medium-high heat until crisp, 8 minutes. Transfer bacon to a paper towel to cool and drain, leaving the fat in the skillet.
Add fennel to skillet, stirring to coat with the bacon fat. Season with a pinch of salt. Cook until just starting to soften; 3 minutes. Stir in red bell pepper; cook, 3 minutes. (The vegetables should remain tender-crisp.) Add the shrimp in a single layer; season with 1/4 teaspoon salt. Cook, turning once, until just cooked through, 5 minutes.
Pour wine into skillet; lower heat to a simmer. Crumble the bacon; stir into the skillet. Cook just to heat through. Serve the shrimp and vegetables over the rice. Garnish with chopped fennel fronds.
Start to finish: Overnight (5 minutes active). Servings: 4.
2 cups vanilla almond milk
1 1/2 tablespoons chia seeds
Zest of 1 lemon
1/2 teaspoon cinnamon
Pinch of salt
In a medium bowl, combine all ingredients. Stir well. Leave the bowl on the counter and stir once a minute for about 10 minutes. This prevents the seeds from clumping as they absorb liquid. Cover and refrigerate the bowl for at least 6 hours, or ideally overnight. When you think of it, give the pudding a stir.
Top this pudding with whipped cream and a sprinkle of chia seeds. Or drizzle it with a bit of honey or agave syrup.
Chicken and Shirataki Noodle Soup
Start to finish: 30 minutes. Servings: 6.
10 cups reduced-sodium chicken broth
2 cups shredded carrots
1 large celery, chopped
3 tablespoons minced ginger
2 tablespoons minced garlic
Three 8-ounce packages fettucine-style shirataki noodles, drained, rinsed
4 cups shredded cooked skinless chicken breast (about 1 pound)
3 tablespoons chopped dill
1 tablespoon lemon juice
Salt and pepper
In a Dutch oven over medium heat, bring the broth to a boil. Add the carrots, celery, ginger and garlic. Cook, uncovered, until the vegetables are tender, about 8 to 10 minutes.
Add the shirataki and chicken, then simmer until the noodles are just hot, 2 to 3 minutes. Stir in the dill and lemon juice, then season with salt and pepper.
Todd Wilbur's Cloned Twinkies
For the cakes
4 egg whites
1 box golden poundcake mix
2/3 cup water
For the filling
2 teaspoon very hot water
1/4 teaspoon salt
2 cups marshmallow creme
1/2 cup shortening
1/3 cup powdered sugar
1/2 teaspoon vanilla
You will need a spice bottle, approximately the size of a Twinkie, 10 pieces of aluminum foil, 12 by 14 inches each, a cake decorator or pastry bag and a chopstick.
Preheat the oven to 325 degrees.
Fold each piece of aluminum foil in half twice. Wrap folded foil around the spice bottle to create a mold. Leave top of the mold open for pouring in batter. Make 10 of these molds and arrange them on a cookie sheet or in a shallow pan. Grease inside of each mold with nonstick spray.
Disregard directions on box of cake mix. Instead, beat egg whites until stiff. In a separate bowl, combine cake mix with water and beat until thoroughly blended. Fold egg whites into cake batter and slowly combine until mixed.
Pour the batter into molds, filling each one about 3/4 inch full. Bake in preheated oven for 30 minutes, or until the cake is golden brown and a toothpick stuck in the center comes out clean.
Cool completely and remove from molds.
For the filling, combine salt with the hot water in a small bowl and stir until salt is dissolved. Let this mixture cool.
Combine marshmallow creme, shortening, powdered sugar and vanilla in a medium bowl and mix well with an electric mixer on high speed until fluffy.
Add salt solution to the filling mixture and combine.
When cakes are done and cooled, use a skewer or chopstick to make three holes in the bottom of each one. Move stick around inside of each cake to create space for the filling.
Using a cake decorator or pastry bag, inject each cake with filling through all three holes.
Makes 10 snack cakes.