Quinoa Pancakes

INGREDIENTS

• 1 cup whole-wheat flour
• ½ cup unbleached all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 tablespoon sugar
• ⅛ teaspoon salt
• 2 large eggs
• 1 ½ cups buttermilk
• 1 teaspoon vanilla extract
• 3 tablespoons canola oil
• 1 cup cooked quinoa (any type)
• 1 ½ cups fresh or frozen blueberries or other fruit, like sliced bananas, strawberries or raisins optional

PREPARATION

1. Sift together the flours, baking powder, baking soda, sugar and salt.
2. In another bowl, whisk the eggs. Add the buttermilk and whisk together, then whisk in the vanilla extract and the oil.
3. Add the flour mixture to the wet ingredients, and quickly whisk together. Do not overbeat; a few lumps are fine. Fold in the quinoa.
4. Heat a griddle over medium-hot heat. If necessary, brush with butter or oil. Drop 3 to 4 tablespoons onto the hot griddle. Place six to eight blueberries (or several slices of banana or strawberries) on each pancake. Cook until bubbles begin to break through, two to three minutes. Turn and cook on the other side for about a minute or until nicely browned. Remove from the heat, and continue cooking until all of the batter is used up.
5. Serve hot with butter and maple syrup.

From: http://cooking.nytimes.com/recipes/1013615-quinoa-pancakes

Eggnog

Makes about 2C (6 - 9 servings of small cups?)

Ingredients

• 1 C milk
• 2 whole cloves
• 1/8 tsp vanilla extract
• 1/4 rounded tsp ground cinnamon (rounded tsp)
• 3 egg yolks
• 1/4 C sugar (a little less)
• 1 C light cream (3/4C heavy cream + 1/4C milk)
• 1/2 tsp vanilla extract
• 1/16 tsp rum extract (trying at 1/4t, maybe less?)
• 1/8 rounded tsp ground nutmeg

Directions

1. Combine milk, cloves, 1/8 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil. (or heat on double boiler)
2. In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Temper egg mixture with 1/2C hot milk mixture. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour.
3. Stir in cream, 1/2 teaspoon vanilla, rum extract and nutmeg. Blend with immersion blender.
4. Refrigerate overnight before serving.

Based on: http://allrecipes.com/recipe/57028/amazingly-good-eggnog/print/?recipeType=Recipe&servings=12

Crispy Oven Fried Chicken Recipe

Ingredients

• 1 egg
• 1/3 cup milk
• 1 cup all purpose flour
• 4 tablespoons breadcrumbs
• 1 teaspoon baking powder
• 1 tablespoon salt
• 2 teaspoons ground paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon ground pepper
• 2 pounds skinless boneless chicken breast, cut into strips (I do 3-4 per breast)
• 1/4 cup butter

Instructions

1. Preheat the oven to 410°F (210°C). Place a dark-colored roasting pan (a baking tray works as well) in the oven to heat up.
2. In a medium bowl, whisk together the egg and the milk.
3. In a separate bowl, mix the flour, breadcrumbs, baking powder and seasoning together.
4. Dip the chicken pieces in the flour, coating evenly and shaking off any extra flour.
5. Next, coat the chicken pieces in the egg mixtures. Then, dip them into the flour again, this time coating very well.
6. Take the baking tray out of the oven and melt the butter on it. Place the coated chicken pieces on the tray.
7. Bake for 10-12 minutes, carefully flip and bake for another 5-10 minutes (depending on how thick your chicken pieces are). Finish by broiling the chicken until it turns golden brown and crispy.

From: http://www.savorynothings.com/crispy-oven-fried-chicken/