Cooking recipes: maple

Showing posts with label maple. Show all posts

Tuesday, March 11, 2014

Oatmeal Pancakes Homemade maple syrup

My sister Amy makes these pancakes a lot and they are so delicious! What you do is make a dry mix (it makes 10 cups of mix) and then store it in a ziploc bag or something, and then every time you want to make pancakes, you just use some of the mix along with 3 other ingredients and its so EASY! I love it. They have a great flavor with oats, cinnamon, whole wheat flour, etc. I also love how hearty they are. As a nursing mommy I often get hungry not too long after eating a meal, but these stay with me longer than any other breakfast food. And theyre delicious!

To go along with these pancakes, of course you need maple syrup. Heres the dilemma in our family with store-bought maple syrup. You either get pancake syrup which is basically flavored corn syrup - which is not only very bad for you, but Jeremy is also allergic to corn syrup. OR, you pay an arm and a leg for pure maple syrup. SO...we make our own. Jeremys family always did this growing up, and again I had never made it myself until I made this pancakes for the first time. And it is DELICIOUS! And easy. And it makes plenty so you can store it in the fridge and not have to make it every time. So without further ado, I bring you the recipes...

Oatmeal Pancakes

Mix

4 c. old fashioned oats
2 c. all-purpose flour
2 c. whole wheat flour
1 c. packed brown sugar
1 c. instant nonfat dry milk
3 T. baking powder
2 T. cinnamon
5 tsp. salt
1/2 tsp. cream of tartar

Mix all ingredients together well. Store in a sealed gallon-size plastic storage bag or airtight container. Yield: 10 cups of pancake mix.

Pancakes:

2 eggs
1/3 c. vegetable oil
2 c. pancake mix
1 c. water

To make pancakes, beat eggs in a large bowl. Gradually beat in oil. Alternately add pancake mix and water to mixture. Blend well. Cook. Yield: about 10-12 pancakes.

**These take some practice to cook, because theyre much denser than normal pancakes. Just dont have the pan too hot and keep checking them.

Maple Syrup

2 c. sugar
1 c. water
1/2 tsp. Maple flavoring

Bring sugar and water to a boil and boil for 1 minute. Add 1/2 tsp. maple flavoring.

I told you it was easy! I just store my extra in a jar in the fridge and heat it up for the next use. Yum!!! If you want another delicious syrup recipe, go here.
Originally posted 11/3/09

Wednesday, March 5, 2014

Miso Maple Glazed Salmon – Canadian Japanese Fusion Cuisine at its Finest

While Canadian Japanese fusion cuisine may not actually be the most popular dining trend right now, this tasty combination of cultures suggests maybe we should explore this further. The salty and very savory miso paste is a perfect match for the sweet Canadian sap. The rice vinegar marries the two, and a few drops of hot sauce are all you need to complete this incredibly easy, yet sophisticated preparation.

Cooking fish this way is virtually foolproof, and will take less than 15 minutes start to finish. As you’ll see, by searing the fish briefly in the pan before going under the broiler, the filets will cook much faster and more evenly. This is the perfect recipe for beginners to get over their fear of cooking fish, and will work with a wide array of seafood.

Below you’ll note that I’m encouraging you to taste and adjust the ingredient ratios. Keep in mind that the glaze should taste fairly intense, since you are counting on such a thin layer on the surface to flavor the whole filet. This is one of those things that doesn’t necessarily taste great by itself, but once caramelized on the salmon, really is amazing.

By the way, just because my maple syrup was from Canada doesn’t mean you can’t substitute something from New England. Japanese-New English fusion cuisine is very similar. Enjoy!

For the glaze (make enough for 1 large rounded tablespoon per piece of fish):

1 part yellow miso paste

1 part seasoned rice vinegar

1 part real maple syrup

hot sauce to taste

*you should taste and adjust these proportions to your liking

Tuesday, January 28, 2014

Sticky and Hot Chipotle Maple Chicken Wings

So, a little junk food indulgence here, but thats ok once in a while, right? Its the holidays after all. If you cant go calorie commando this time of year, when can you? These crispy fried chicken wings coated in a thick sticky sweet and blazingly hot sauce was the perfect pub food treat that I was craving! They would also serve as great little appetizers for a seasonal cocktail party or make um by the boat load for Sunday football parties.

Sticky and Hot Chipotle Maple Chicken Wings
whole chicken wings
canola oil
flour
salt
4 chipotle chilis in adobo, minced
2 tablespoons butter
1/4 cup vinegar
2 tablespoons pure maple syrup

Heat a large dutch oven with enough canola oil to safely deep fry until the oil reaches 350 degrees. Lightly coat the chicken wings with flour and deep fry in batches, if necessary, turning once until chicken is golden brown and cooked through. Drain on a paper towel and season well with salt. Set aside while making the sauce. In a small sauce pan heat chipotles, maple syrup and vinegar and bring to a simmer. Let simmer for several minutes until sauce begins to thicken. Turn off heat, add butter and incorporate well into the sauce. Place chicken wings in a large bowl and drizzle over the chipotle maple sauce. Toss well and serve hot.