pumpkin pancakes

1 1/2 cups rice milk

1 cup pumpkin puree

1 egg

2 tablespoons vegetable oil

2 tablespoons vinegar

2 cups whole wheat flour

3 tablespoons maple syrup

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground allspice

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon salt

Directions

In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Quinoa with Moroccan Winter Squash and Carrot Stew

This Epicurious.com recipe: Quinoa with Moroccan Winter Squash and Carrot Stew Stew 2 tablespoons olive oil 1 cup chopped onion 3 garlic cloves, chopped 2 teaspoons Hungarian sweet paprika 1 teaspoon salt 1/2 teaspoon ground black pepper 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin 1/2 teaspoon turmeric 1/2 teaspoon ground ginger 1/2 teaspoon cayenne pepper Pinch of saffron 1 cup water 1 14 1/2-ounce can diced tomatoes, drained 2 tablespoons fresh lemon juice 3 cups 1-inch cubes peeled butternut squash (from 1 1/2-pound squash) 2 cups 3/4-inch cubes peeled carrots Quinoa 1 cup quinoa* 1 tablespoon butter 1 tablespoon olive oil 1/2 cup finely chopped onion 1/4 cup finely chopped peeled carrot 2 garlic cloves, minced 1/2 teaspoon salt 1/2 teaspoon turmeric 2 cups water 1/2 cup chopped fresh cilantro, divided 2 teaspoons chopped fresh mint, divided For stew: Heat oil in large saucepan over medium heat. Add onion; sauté until soft, stirring often, about 5 minutes. Add garlic; stir 1 minute. Mix in paprika and next 8 ingredients. Add 1 cup water, tomatoes, and lemon juice. Bring to boil. Add squash and carrots. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.) For quinoa: Rinse quinoa; drain. Melt butter with oil in large saucepan over medium heat. Add onion and carrot. Cover; cook until vegetables begin to brown, stirring often, about 10 minutes. Add garlic, salt, and turmeric; sauté 1 minute. Add quinoa; stir 1 minute. Add 2 cups water. Bring to boil; reduce heat to medium-low. Cover; simmer until liquid is absorbed and quinoa is tender, about 15 minutes. Rewarm stew. Stir in half of cilantro and half of mint. Spoon quinoa onto platter, forming well in center. Spoon stew into well. Sprinkle remaining herbs over. *A grain with a delicate flavor and a texture similar to couscous; available at natural foods stores. Bon Appétit January 2006 by Bruce Aidells and Nancy Oakes 2007-01-18 15:41:02.0 Want to see how other cooks rated and reviewed this recipe? Go to http://www.epicurious.com/recipes/food/views/233714 Sign up for the Recipe Flash newsletter from Epicurious.com to get new recipes, menus, and cooking ideas delivered to your inbox each week: http://www.epicurious.com/services/newsletters

Banana Peanut Butter Granola

In honor of dearest Andrea I decided to create some granola with her two favorite things. Banana's and Peanut Butter ... ( correct me if I am wrong)

I didn't measure anything, (very bad habit, don't start, its addicting) so here are my estimations of what I did.

Puree in blender:

1 stick melted butter

1/2 cup olive oil

3 bananas

1/2 cup peanut butter

1 cup sweetener (I did maple syrup)

vanilla (2 t.)

Pour this over 11-13 cups (and any nuts, seeds or other things you like in your granola)

add some all spice, cloves, and LOTS of cinnamon

Stir well. Cook at 325 stirring after 20 minutes, and then every 10 after that, until it is as crunchy as you desire (about an hour)

Stir in 2 cups of raisins afterward if you like them

Tomatillo Salsa

This is a combination of the USU Extension Service's recipe and one I found online. Since I've tweaked the recipe, I'm not guaranteeing its safety...

6 cups tomatillos, chopped
3 cups onions, chopped
1 1/2 cups mild peppers, chopped (bell, wax, banana, etc.)
3 jalapenos, chopped (I used 2 because they were red and pretty hot)
6 cloves garlic, chopped
1/2 cup cilantro, chopped
1/2-1 cup lemon juice (USU says 1 full cup for the acidity, so I think I went closer to that)
2 tsp cumin
1 Tbsp salt
1 tsp black pepper

Combine over high heat until boiling. Simmer 20 minutes, stirring occasionally. Ladle hot salsa into hot pint jars (by the way, you can NOT can salsa in anything larger than a pint as it is too thick to process properly), leaving 1/2 inch headspace. Process in boiling water bath 20 minutes. ENJOY!!

Carrot-Zucchini Muffins

Carrot-Zucchini Muffins2/3 c. vegetable oil
2 large eggs
2/3 c. honey
1 tsp. vanilla extract
2 c. whole wheat flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1 1/2 c. finely shredded unpeeled zucchini
1/2 c. finely shredded carrot
!/2 can crushed pineapple

Grease 12 muffin cups (or use those little muffin papers).

In mixing bowl beat oil, eggs, honey, and vanilla.

Combine flour, baking soda, baking powder, salt, and cinnamon. Add to wet ingredients; stir until blended. Fold in shredded zucchini and carrots.

Fill muffin cups about 3/4 full. Sprinkle with cinnamon and/or raw sugar, if desired. Bake at 375 degrees for 20 minutes.

Peanut Butter Cookies

This recipe was found by Jacob & Robyn but I thought I would share.

2 cups whole wheat or unbleached all-purpose flour

1 teaspoon baking soda
3/4 teaspoon fine grain sea salt
1 cup chunky natural peanut butter
1 cup maple syrup
1/3 cup extra virgin olive oil
1 1/2 teaspoons vanilla extract

Preheat oven to 350F degrees. Place racks in the top third.

In a medium mixing bowl combine the flour, baking soda, and salt. in a separate larger bowl combine the peanut butter, maple syrup, olive oil, and vanilla. Stir until combined. Pour the flour mixture over the peanut butter mixture and stir until barely combined - still a bit dusty looking. Let sit for five minutes, give one more quick stir, just a stroke or two. Now drop by heaping tablespoonfuls onto parchment-lined baking sheets. Press down on each one gently with the back of a fork. It's a loose batter, so if you're set on doing criss-crosses, go ahead and chill the batter for an hour or so before this step. Bake for 10, maybe 11 minutes - but don't over bake or they will be dry. Let cool five minutes and transfer to a cooling rack.

Make 2 - 3 dozen cookies.

Banana Coconut Lime Cake

2 C Wheat flour
3/4 tsp baking soda
1/2 tsp salt
2/3 C Xagave
1/4 C (4 Tbs) real butter, softened
2 large eggs
1 1/2 C mashed ripe bananas (about 4 large bananas)
1/4 C sour cream or plain yogurt
3 Tbs milk
1 tsp vanilla extract
1/2 C coconut

Topping: 2 Tbs additional coconut
Glaze: 1/2 C powdered sugar ( There really isn't a healthy alternative to powdered sugar that I have found) whisked with 1 1/2 Tbs fresh lime juice

Preheat oven to 350 degrees.

Whisk flour, baking soda, and salt together and set aside.

In a large mixing bowl, beat butter and sugar until blended. Add eggs and beat to combine. Add banana, sour cream or yogurt, apple juice (or milk), and vanilla. Beat until blended.
Add flour mixture and beat at a low speed until just combined. Stir in 1/2 C coconut.

Pour batter into a 9×5″ loaf pan that has been sprayed with non-stick spray. Sprinkle additional 2 Tbs coconut on top.

Bake in the oven for about 1 hour or until a knife or skewer inserted in center comes out clean. Note: Check bread after about 40 minutes. If the top has browned and the coconut pieces are looking toasty, cover top of bread lightly with a piece of foil. Continue baking until done.

When done, remove pan from oven. Let cool on a cooling rack for about 10 minutes and then carefully remove from pan. Whisk powdered sugar and lime juice together for the glaze and then drizzle over top. Cool for another 15 minutes before slicing.