Sunday, October 30, 2011

Apple Pancakes

During the fall here in Wisconsin, apples are in abundance.  We belong to a fruit CSA and get wonderful organic apples and pears.  I like to try to incorporate my CSA produce into breakfasts as well as dinners. 

One of the problems that I have found with apple pancakes is that the apples don't cook and remain crunchy.  In this recipe you grate the apples which takes care of the problem.  The pancakes are good served with apple butter or maple syrup.  They are also tasty with cinnamon sugar sprinkled on top.

1/4 cup butter, melted
1 egg
1 cup milk
1 cup shredded apple (no need to peel)
1 1/4 cups unbleached flour
1 1/4 teaspoons baking powder
1/2 teaspoon cinnamon
1 tablespoon sugar

Combine the butter, egg, milk and apple.  Stir together the flour, baking powder, cinnamon and sugar in a separate bowl.  Add the dry ingredients to the apple mixture.  Stir just until combined--a few lumps are OK.

Heat a griddle and oil or spray it.  Use about 1/4 cup of batter for each pancake.  Brown on both sides. 

Chicken & Peppers in a Tangy Sauce

Its time to catch up and post some of the recipes I tried during the CSA season and didn't have a chance to enter.  I only post recipes that I have tried, adapted and enjoyed.  You are spared the ones that didn't work.

This was a good recipe to use sweet peppers which we got a lot of this season.

1 large onion (about 1 cup), coarsely chopped
4 cloves garlic, minced
2 large red or yellow peppers, diced
1 small hot pepper, minced
1# - 1 1/2# boneless, skinless chicken breasts, cut into cubes
3 tablespoons olive oil
1 1# can diced tomatoes (you can substituted 2 cups chopped fresh tomatoes if available)
1 cup orange juice
1 tablespoon maple syrup
1/2 cup golden raisins
1/2 tablespoon dried oregano
1 1# can navy beans or canellini beans
salt & pepper to taste

Heat the oil.  Brown the chicken.  Remove the chicken from the pan.  Add a bit more oil if needed.  Saute onions and peppers.  Add the garlic and hot pepper.  Next add the diced tomatoes, orange juice, maple syrup, raisins and oregano.  Cook the mixture 2-3 minutes. Put the chicken and any juices back into the pan.  Cover and simmer for about 20 minutes. Drain and rinse the beans.  Add them to the mixture and cook for an additional 15 minutes, covered.  Remove the lid if the dish is too "soupy."

Serve with rice or couscous.

Adapted from SOS Cuisine