Medicine Woman

  (Waynesville, North Carolina)
dangerous herbs, medicinal herbs, culinary herbs
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OAT PANCAKES ANYONE??

 

Now that winter is upon most of us, many of us might feel like spending more time in the kitchen making food from scratch. I get real tired , real fast, of the ho hum pancake recipes I see in the cookbooks and found this one years ago. I tried it and thought it had a lot more going for it than most pancakes do. Sooo, thought you might like to try it as well. ENJOY!


OAT PANCAKES


1 ¼ cup rolled oats

¾ cup white flour, sifted

½ cup whole wheat flour (I sift mine)

1 tbls baking powder

2 slightly beaten eggs

2 ¼ cups buttermilk

2 tbls oil

2 tbls honey

1 teas vanilla

MAPEL PEAR SAUCE (recipe to follow)


In a large bowl combine the oats, flours, baking powder. Make a well in the center of the mixture; set aside.


In a medium bowl combine the eggs, buttermilk, oil, honey and vanilla. Add to the flour mixture


Stir just til moistened. Cover batter, allow to stand at room temperature for 15 to 20 minutes.



MEANWHILE: make the MAPLE PEAR SAUCE


Peel and core 4 LARGE PEARS; cut pears into ¼ inch slices. Toss with 1 tablespoon LEMON JUICE; set aside.


In a large heavy saucepan, combine ½ cup APPLE JUICE, ½ cup MAPLE SYRUP; 3 inches of STICK CINNAMON.


Bring to boiling. Add PEAR SLICES; reduce heat. Simmer, uncovered, for 3 to 5 minutes or til pears are tender.


Stir together 2 tablespoon APPLE JUICE AND 1 tablespoon CORNSTARCH;


stir into pear mixture along with ¼ cup CRANBERRIES.


Cook and stir til bubbly.


Cook and stir for 2 more minutes.


Remove from heat; but keep warm. Discard cinnamon.


Makes about 2 ½ cups sauce


Then continue with making pancakes;


Stir the batter a little. Heat your pan that you are using to make the pancakes in. Pour just a little oil to cover the bottom of the pan and add your batter, the way you normally do to make pancakes.


When pancakes are done, serve and pass the sauce for individual use.


This recipe should make about 16 pancakes.






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I thought I might share with you some info on FISH and SHELLFISH that I have collected through the years...

 




FISH AND SHELLFISH INFO



COD Atlantic cod and Pacific cod have lean, firm white flesh.


FISH THAT MAY BE SUBSTITUTED: haddock, whiting (silver hake), pollock

halibut; scrod


HALIBUT INTERCHANGEABLE WITH petrale sole; pompano; swordfish; cod


FLATFISH flounders and halibuts. Some flatfish are called sole.

Flatfish have lean, delicately flavored white flesh.


FISH THAT MAY BE SUBSTITUTED: summer flounder (fluke); yellowtail flounder;

petrale, lemon, gray and rex soles; halibut; turbot


MACKEREL a/k/a BONITO, WAHOO. Mackerel has both dark and light fatty

flesh. King mackerel is stronger flavored and fattier than Spanish mackerel.


FISH THAT MAY BE SUBSTITUTED: wahoo; bullet, chub, king, spanish macerels;

tunas; mullet


GOOSEFISH a/k/a MONKFISH OR ANGLER FISH. Has firm, white flesh that

tastes like lobster. With goosefish only the tail section is edible.


FISH THAT MAY BE SUBSTITUTED: cusk


RED SNAPPER Flavorful, lean, juicy white flesh.


FISH THAT MAY BE SUBSTITUTED: other varieties of snapper on the Pacific

Coast, or rock fishes


SALMON A/K/A PINK, CHUM, SOCKEYE AND ATLANTIC SALMONS have fatty, distinctive-flavored firm flesh that ranges in color from white to deep coral.


THERE IS NO SUBSTITUTE FOR SALMON.


SEA BASS Lean, firm, white flesh.


FISH THAT MAY BE SUBSTITUTED: black sea bass; sand perch; groupers; scamp;

sand bass; striped bass. INTERCHANGEABLE WITH: tuna; halibut; salmon;

haddock ; sea trout


SHARK a/k/a MAKO It has texture, color and taste similar to those of

swordfish. INTERCHANGEABLE W/ bluefin tuna, albacore, swordfish, catfish


FISH THAT MAY BE SUBSTITUTED: porbeagle; blue sharks


SWORDFISH Coarse-textured, rich, delicately flavored.


FISH THAT MAY BE SUBSTITUTED: mako; shark



TROUT A/K/A BROOK, RAINBOW; HATCHERY-BRED. Light meat, firm flesh, moderately fatty. INTERCHANGEABLE WITH red snapper; bluefish; perch


FISH THAT MAY BE SUBSTIUTED OR INTERCHANGED: brook, rainbow, hatchery bred


TUNA Several varieties. All have fatty, full flavored, light or dark flesh.


FISH THAT MAY BE SUBSTITUTED: bonito; mackerels





SHELLFISH


CRAB A/K/A HARD SHELL CRABS; BLUE, ROCK, DUNGENESS. Meat is delicate and moderately sweet.

Available live, fresh, frozen or cooked




LOBSTER Firm, rich tasting, non fatty succulent flesh

Available whole, live, cooked or frozen



SHRIMP AND PRAWNS (JUMBO SHRIMP) Delicate, firm flesh

Available fresh, cooked, frozen, whole, in shell or shelled



CLAMS HARD SHELL; LITTLENECK; CHERRYSTONE, CHOWDER CLAMS. Tender, sweet flesh

AVAILABLE whole or shucked, fresh or frozen



MUSSELS Mollusks Tender, sweet flesh

Available live



OYSTERS tender flesh, with delicate flavor.

Available year round, whole or shucked, fresh or frozen


SCALLOPS Bay and Sea. Both are tender, with delicately flavored ivory flesh.

AVAILABLE shucked, fresh or frozen


SQUID delicately flavored, firm (almost chewy) white flesh

Available whole or cut into pieces fresh or frozen





OTHER INTERESTING INFO


With a delicate texture fish when grilling with a perforated grill rack,

use disposable aluminum pans, the Nordic ware fish boat or heavy aluminum

foil so that the delicate fish dose not flake and fall between the grill

grates onto the fire.

 


 

FRESH WATER FISH PRESERVATIVE


This is a good way to preserve your fish if you cannot eat the fish right away. Even if you have to freeze them.


1/4 cup lemon juice

1 3/4 cup water

one 1 oz pkg unflavored gelatin

whole trout, gutted and cleaned


in small saucepan, combine lemon juice & water. Remove 1/2 cup

of the mixture and set aside. Bring the remaining lemon juice

mixture in the saucepan to boil. Sprinkle gelatin over the reserved

1/2 cup of lemon water til it softens. When gelatin has softened,

whisk it into the boiling lemon juice mixture & remove from heat.

Whisk til gelatin has dissolved & set saucepan aside to cool.

Dip each cleaned fish into lemon juice/gelatin mixture, then wrap

individually in plastic wrap & place in resealable plastic bags and freeze.


Whole trout treated in this way can be frozen for up to a year

 



REGARDING FISH


SPECIAL NOTE: To test doneness ; carefully slide a sharp paring knife between the layers of the fish meat, then turn it slightly to get a good look inside. If the meat still looks translucent in the middle, give it another minute or two. You DON'T want the fish to flake, it will be tough, dry and chewy. When you do the knife test, press on it w/your finger & make a mental note of how firm it is. That's the firmness you want next

time. Use a timer, and then you won't ever have to do it w/the knife again!







 
 
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