Monday, March 15, 2010


For as much relaxing I did, I did a ton of cooking this weekend. Here are a few of the recipes I did...

Coffee Oatmeal Pancakes

1/2 cup plus 2 tablespoons all-purpose flour
1/4 cup raw oatmeal (rolled oats)
2 tablespoons raisins, finely chopped
1 tablespoon brown sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 teaspoon granulated instant coffee
6 tablespoons milk
1 egg
1 tablespoon butter, melted
1/2 banana, cut in half lengthwise and then into small pieces

Coffee Oatmeal Pancakes

  • In a small bowl place flour, oatmeal, raisins, brown sugar, baking powder, cinnamon, and salt. Mix with a fork.
  • Add the coffee to the milk and mix. Pour into the flour mixture with the egg and melted butter.
  • Mix gently with the fork again until the dry ingredients have been moistened.
  • Place a cast-iron Aebleskivers pan over medium-low heat. Spray with nonstick spray.
  • Pour 1/2 tbsp of mixture in each bowl of the pan, put a piece of banana in the middle of each circle and cook until golden brown, 1 to 1 1/2 minutes, turn and cook for 20 seconds, until golden on the second side. The second side takes less time.

Citrus Baked Grouper with Fresh Thyme

1 pound of fresh Grouper, approximately 1.5 inches thick
1 teaspoon fresh thyme
Zest and juice of 1 orange
Kosher salt and freshly ground black pepper, as needed

  • Pre-heat oven to 300 degrees F.
  • In a baking dish, season the Grouper on both sides with salt, pepper, thyme, and zest.  Add juice.  
  • Bake in the oven until the Grouper turns opaque and begins to flake, approximately 15 to 20 minutes.  Remove from the oven and tent in foil to keep warm, or serve immediately.

Banana and Black Bean Empanadas

from:  Vegetarian Times Issue: March 1, 2009 p.85
  • 1 1/2 cups whole-wheat flour
  • 1 cup spelt flour
  • 1 1/2 tsp. salt
  • 1/2 tsp. chili powder
  • 4 Tbs. cold butter, cut into 1/2-inch cubes
  • 1/2 cup unsweetened applesauce
  • 1 Tbs. white wine vinegar 
  • 1 Tbs. olive oil
  • 1 medium onion, chopped (1 cup)
  • 1 can black beans
  • 1 clove garlic, minced (1 tsp.)
  • 2 bananas, peeled and diced (1 cup)
  • 1 tsp. ground cumin
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. ground coriander
  • 2 Tbs. chopped fresh cilantro
  • 1 tsp. red pepper sauce, such as Tabasco

To make Crust:
  • Sift flours, salt, and chili powder in bowl. Mix in margarine with fingers until mixture resembles coarse meal. 
  • Whisk together applesauce, vinegar, and 1/3  cup cold water in separate bowl. 
  • Stir applesauce mixture into flour mixture until textured dough forms, adding up to 1/4 cup more water, if necessary. Knead on lightly floured surface until dough comes together. 
  • Form into ball, wrap in plastic wrap, and chill 1 hour, or overnight.
To make Filling: 
  • Heat oil in large skillet over medium-high heat. 
  • Sauté onion 4 to 5 minutes, or until soft and translucent. 
  • Add beans and garlic, reduce heat to medium, and cook 3 minutes. 
  • Stir in bananas, cumin, cayenne, and coriander, and cook 2 minutes, or until bananas begin to break down and spices are fragrant. 
  • Remove from heat, and stir in cilantro and red pepper sauce. 
  • Preheat oven to 400°F. 
  • Divide dough into 12 balls. Coat baking sheet with cooking spray. 
  • Roll out each ball to 6-inch round (1/4-inch thick) on lightly floured work surface. 
  • Fill with 2 Tbs. Filling, and brush edges of pastry with water. Fold dough circle in half, press to close, and crimp edges with fork to seal. 
  • Transfer to prepared baking sheet, and repeat with remaining dough balls and filling. 
  • Chill 10 minutes. 
  • Bake empanadas 20 minutes, or until golden brown and crusty. 
  • Cool 5 minutes on baking sheet before serving. 

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