Dayrecipe Food Community

I have been trying to eat better and I usually have oatmeal for breakfast because it’s quick and very healthy. I wanted something else today that would be a change but still on the healthy side. I came up with these Sunday pancakes and they were a hit in this house

Serves: 3-4

INGREDIENTS

• 1/2 cup rolled oats (old fashioned or quick, uncooked)
• 1 cup all purpose flour
• 1 Tbsp Splenda sugar substitute
• 1 tablespoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon sea salt (optional)
• 1 cup fat-free milk
• 1/4 egg white, lightly beaten with a fork to “fluff” and foam it
• 2 bananas, peeled and sliced
• 2 tablespoons vegetable oil
• no sugar added maple syrup, warmed
• Extra banana slices (optional)
• Coarsely chopped pecans (optional)

DIRECTIONS:

1. In large bowl, combine flour, oats, baking powder, cinnamon and salt; mix well.
2. In medium bowl, combine milk, egg and oil, blend well. Add to dry ingredients all at once and mix just until dry ingredients are moistened. (Do not over mix.)
3. Heat griddle over medium-high heat (or preheat electric skillet or griddle to 355 F).
4. Lightly spray griddle with a vegetable oil spray.
5. For each pancake, pour  1/3 to  a scant 1/2 cup batter onto hot griddle.
6. Immediately top with several banana slices.
7. Turn pancakes when tops are covered with bubbles.
8. Serve with warm syrup and, if desired, additional banana slices and nuts.

This dip is great with crudités or crackers, on sandwiches, or with cold meats.

Active time: 15 min Start to finish: 20 min

Makes about 1 cup.

INGREDIENTS

• 1/4cup drained oil-packed sun-dried tomatoes
• 2tablespoons chopped drained bottled roasted red peppers (1 oz)
• 1/2cup walnuts (1 3/4 oz), toasted
• 1teaspoon finely chopped shallot
• 1 1/2tablespoons red-wine vinegar
• 2tablespoons water
• 1/4cup olive oil

DIRECTIONS Purée all ingredients except oil in a food processor. With motor running, add oil in a slow stream, blending until incorporated. Season with salt.

If you buy a boneless ham, you’ll still have the same amount of meat to eat, about 10 to 12 pounds (because the bone accounts for about 4 pounds). The bottom line is that the recipe directions are the same, regardless of the cut of ham.

Makes 8 to 10 servings.

INGREDIENTS

• 1 smoked bone-in virginia ham (14 to 16 pounds)
• 4 cups pineapple juice
• 1-inch piece fresh ginger, peeled and sliced
• 4 cloves of garlic, peeled and smashed
• 12 to 16 whole cloves
• 1/4 cup dijon mustard
• 1 cup light-brown sugar
• about 10 pineapple rings
• about 10 maraschino cherries

DIRECTIONS 1. Combine the pineapple juice, ginger, and garlic in a saucepan. Bring to a boil, reduce the heat to medium-low and simmer 25 minutes, reducing the liquid by half (to 2 cups). Strain and reserve.

2. Preheat the oven to 350°F.

3. Carefully trim the thick rind and all but 1/4 inch of fat from the surface of the ham. With a sharp knife, score a diamond pattern and insert the cloves at the crossed points of the diamonds.

4. Set the ham in a shallow baking pan. Brush the mustard all over the top. Pat the sugar atop the mustard.

5. Starting at the butt end, decoratively arrange the pineapple rings, securing with cherries and toothpicks in the centers, working toward the bone. Pour the reserved pineapple juice into the bottom of the pan and place in the oven.

6. Bake for 1 1/2 hours, basting every 15 minutes.

7.When the ham is done, place it on a serving platter and let rest for 15 minutes. Carve into thin slices, beginning at the butt end. Serve warm with pan sauce alongside. Remove the pineapple slices and cherries as you carve and serve them with the ham.

Weinkraut Mit Äpfeln

Active time: 30 min Start to finish: 3 hr

Makes 6 side-dish servings.

INGREDIENTS

• 4cups drained sauerkraut from 2 lb packaged sauerkraut (not canned)
• 1granny smith apple
• 1mcintosh apple
• 3tablespoons unsalted butter
• 1cup finely chopped shallot (3 large)
• 1cup finely chopped onion (1 medium)
• 1(1/2-oz) piece slab bacon, rind discarded
• 1cup dry riesling
• 1cup chicken broth
• 2teaspoons minced fresh thyme
• 5juniper berries *
• 1/2turkish or 1/4 california bay leaf
• 2cups heavy cream (optional)
• 3tablespoons apple schnapps (optional)
• 3/4teaspoon salt
• 1/4teaspoon black pepper

DIRECTIONS Cover sauerkraut with cold water by 1 inch in a large bowl and soak 5 minutes, then drain in a colander. Repeat soaking and draining once more, pressing on sauerkraut.

Preheat oven to 325°F.

Peel and core apples and cut into 1/4-inch-thick slices.

Cook shallot and onion in butter in a 4- to 5-quart pot over moderate heat, stirring, until softened, 8 to 10 minutes. Add apples, bacon, wine, broth, thyme, juniper berries, and bay leaf and bring to a simmer, then stir in sauerkraut. Cover pot with foil, then lid, and braise in middle of oven until tender, 1 to 1 1/2 hours. Discard bay leaf.

Meanwhile, simmer cream and schnapps in a 2-quart saucepan until reduced to about1 cup, about 40 minutes.

Add cream mixture, salt, and pepper to sauerkraut and stir well.

* Available at many supermarkets and Penzeys Spices (800-741-7787).

INGREDIENTS

DIRECTIONS