So I haven't posted for a few days--life has been crazy, but that just brings so much to be grateful for!
Our garden. This year there is actually cantaloupe growing on our cantaloupe plants! Can you believe it?
1/2 cup maple syrup
1/2 cinnamon stick
3 whole cloves
1/2 cup old-fashioned rolled oats
1 cup water
2 tablespoons firmly packed light brown sugar
2 tablespoons canola oil
1/2 cup whole-wheat (whole-meal) flour
1/2 cup all-purpose (plain) flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup 1 percent low-fat milk
1/4 cup fat-free plain yogurt
1 banana, peeled and mashed
1 egg, lightly beaten
In a small saucepan, combine the maple syrup, cinnamon stick and cloves. Place over medium heat and bring to a boil. Remove from heat and let steep for 15 minutes. Remove the cinnamon stick and cloves with a slotted spoon. Set the syrup aside and keep warm.
In a large microwave-safe bowl, combine the oats and water. Microwave on high until the oats are creamy and tender, about 3 minutes. Stir in the brown sugar and canola oil. Set aside to cool slightly.
In a bowl, combine the flours, baking powder, baking soda, salt and ground cinnamon. Whisk to blend.
Add the milk, yogurt and banana to the oats and stir until well blended. Beat in the egg. Add the flour mixture to the oat mixture and stir just until moistened.
Place a nonstick frying pan or griddle over medium heat. When a drop of water sizzles as it hits the pan, spoon 1/4 cup pancake batter into the pan. Cook until the top surface of the pancake is covered with bubbles and the edges are lightly browned, about 2 minutes. Turn and cook until the bottom is well browned and the pancake is cooked through, 1 to 2 minutes longer. Repeat with the remaining pancake batter.
Place the pancakes on warmed individual plates. Drizzle with the warm syrup and serve immediately.
2 tablespoons olive oil
1 1/2 shallots, minced
2 tablespoons peeled and finely chopped fresh ginger
3 cloves garlic, minced
1 tomato, peeled and seeded, then diced
1 1/2 teaspoons curry powder
1/4 teaspoon ground coriander
1 cup chicken stock, vegetable stock or broth
1/2 cup light coconut milk
1 stalk lemon grass, tender bottom 4 inches only, quartered lengthwise
1 1/4 pounds large shrimp (prawns), peeled and deveined
1 teaspoon ground turmeric
2 tablespoons dry white wine
1 cup shelled edamame
1/2 cup diced mango
1/2 teaspoon salt
2 tablespoons fresh basil chiffonade
In a saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the shallots, ginger and garlic and saute until fragrant, about 3 minutes. Add the tomato, curry powder and coriander and simmer until the tomato begins to soften, about 1 minute.
Add the stock, coconut milk and lemon grass. Raise the heat to high and bring to a boil, then reduce the heat to medium-low and simmer for 3 minutes to allow the flavors to blend. Remove from the heat.
In a nonstick saute pan, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the shrimp, sprinkle with the turmeric and cook for about 3 minutes. Turn the shrimp and cook until pink and opaque throughout, about 2 minutes longer. Transfer to a bowl and keep warm.
Add the wine and deglaze the pan, stirring with a wooden spoon to scrape up any browned bits. Add the curry sauce to the pan, raise the heat to high and bring to boil. Reduce the heat to medium, add the edamame and cook until the edamame are tender-crisp, about 3 minutes. Return the shrimp to the pan and cook for 1 minute. Remove from the heat. Add the mango and salt and stir to combine. Discard the lemon grass.
Divide the curry among warmed individual plates and garnish with the basil.