BLUEBERRY OATMEAL PANCAKES

July 30, 2020 / Lyn Jones / 0 Comments

These are the BEST blueberry pancakes! Moist, fluffy, and packed with yummy oats! Servings: 4

INGREDIENTS

  • 3/4 cup flour (more as needed)
  • 1/4 cup rolled oats
  • 2 Tabs sugar
  • 2 tsp BP
  • 1/2 tsp salt
  • 1 cup half & half (or other milk) 
  • 2 Tabs vegetable oil (or melted butter)
  • 1 egg
  • 1 cup fresh blueberries, rinsed and patted dry
  • optional: syrup, additional fresh blueberries, icing mixture

INSTRUCTIONS

  • Whisk together flour, oats, sugar, bicarb, and salt. In a separate bowl mix half and half (or milk), oil, and egg until smooth.
  • Add wet ingredients to dry ingredients and stir until combined. (It will still be a little lumpy – this is GOOD. It will keep your pancakes nice and fluffy) Gently stir in blueberries.
  • Preheat a large nonstick skillet or griddle to medium-high heat (or about 300 degrees). Spray with cooking spray.
  • Pour 1/4 cup of batter onto the skillet. Cook for 2-3 until bubbles form in the top of the pancake and the edges start to look “dry”. Flip and cook another 2 minutes on the other side. Repeat with remaining batter.
  • Optional: Serve warm with syrup (I used blueberry), fresh blueberries, and sprinkle with icing mixture.

    NOTES:
    A delicious batch of pancakes. But i have a few issues with the recipe – First, is it bicarb or BP? The amount of flour in the recipe is way too low (maybe it was my use of milk vs half and half?), i ended up adding at least a half cup more to get it to a point the batter wasn’t just running everywhere. I also feel like this recipe would have been lacking flavour but for my addition of cinnamon and vanilla.

 

EASY OMURICE (JAPANESE or KOREAN RICE OMELET)

July 26, 2020 / Lyn Jones / 0 Comments

2 SERVINGS

INGREDIENTS

  • 2 cups prepared white rice – minute rice works fine
  • 1/2 cup diced or shredded chicken
  • 2 tablespoons toasted sesame oil divided
  • 1/4 white or yellow onion, diced
  • 1/4 cup soy sauce
  • 1 tablespoon ketchup
  • 1/2 cup frozen vegetable mix (peas/carrots/corn) defrosted
  • 4 large eggs
  • salt and pepper to taste
  • 1/4 cup shredded cheese choose your favorite – I used cheddar and monterey jack
  • 1 tablespoon olive oil

INSTRUCTIONS

  • Whisk together eggs and olive oil and set aside.
  • In a medium skillet, saute diced onions in 1 tablespoon toasted sesame oil over medium-high heat for 2-3 minutes til onions are translucent.
  • Stir in rice, remaining 1 tablespoon sesame oil, soy sauce, and ketchup and saute rice for 3-4 minutes until browned.
  • Stir in mixed vegetables and chicken until heated throughout. Transfer rice mixture to a bowl and cover to keep warm.
  • Pour half of the whisked eggs into the pan (over medium heat). Immediately tilt the pan to coat the entire bottom of the pan with egg. Sprinkle half of the cheese over the eggs.
  • Cook for 1-2 minutes until eggs are mostly cooked (they will still be slightly undercooked on top).
  • Spoon half of the rice mixture into the center of the eggs. Use a spatula for fold over the the eggs over the rice to make an omelet. Carefully turn out onto a paper towel. Immediately wrap in the paper towel and shape into a football/omelet shape to seal the edges together.
    • Repeat with remaining egg and rice mixtures to make a second omelet. Serve while warm, top with additional ketchup if desired.

      DEAS FOR CUSTOMIZING OMURICE?

      If you’d like to put your own spin in making this Japanese Omelet Rice (or sometimes even referred to as a Korean rice omelet), there are a few ways you can customize it:

      • You can add cooked pork or beef instead of chicken if you prefer.
      • Use only egg whites (use 6 egg whites if you choose to omit the yolks) to make this a bit healthier (although you’ll be missing out on some of that wonderful egg taste).
      • You can also use fast-cooking brown rice if you prefer that over white, or even cauliflower rice for a carb-free rice omelet. Just make sure to squeeze out any excess water in the cauliflower rice so that your omelet rice isn’t too wet.
      • Japanese omelets are very versatile. Use red onions, an Asian frozen veggie blend, edamame, or any veggies you like. Just only use a half a cup of the veggie mixture or you won’t be able to seal the egg omelet.
      • Omit cheese to make the fried rice portion more authentic (but I do love cheese with my eggs, so I have to have it!)

      HOW DO YOU MAKE VEGETARIAN OMURICE?

      To make this dish vegetarian (assuming you still eat eggs), just omit the chicken or other meat. It’s that easy and will still be quite tasty!

      You can also substitute mushrooms (cook them a bit first) instead of the chicken or even chickpeas I think would be delicious!

 

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