The versatile pancakes

Alright, I’ve been busy all week. There’s been a lot going on at work, the whole “it’s 5:30 pm and it’s dark outside" thing is getting on my nerves, and the weather hating on us with all that snow since October is not really helping. To top it all, I haven't had time to enjoy breakfast the way it was always intended to be (by me, that is) – a perfectly orchestrated routine of having coffee, followed by a nice breakfast, and finished with some chatter over some more coffee (wine’s optional). I mean, what the hell? So I’ve had enough and decided to claim back my breakfast, and re-instate the tradition, no matter what. I’m sorry (#sorrynotsosorry), but that morning meal is one of those little treasures that make life worth living. It just is.

Don’t get me wrong; my breakfast is never too fancy. But I really want to eat something that will make me feel optimistic about the rest of my day. Then I can go on to work singing along to the “Hairspray” soundtrack, pretending that at the end of the day everything will be alright. So to make some sort of a statement, the battle for a happy B-fast time was fought on the griddle. I followed a very simple pancake recipe that always turns out well, it only involves ingredients I always have around, and that can be easily adapted to add variety to my mornings. 

I didn’t grow up eating pancakes often. 

- Gee, Angel… what a surprise! You’re writing about yet another food you used to hate and now you suddenly love. Very original; bravo (Not!).- 

Don’t get the wrong idea. I never hated pancakes. I just didn’t eat them too often. But I’ve gotten into pancakes lately, and I’m glad to say that after many years, I have finally mastered the art of eating pancakes sober!  Isn’t that something? Man, back in the day I would go out with my friends, party all night long (actually just until 2:30 am, it’s Cleveland after all) and then we would hit the IHOP to calm down the 3:00 am munchies. (Ok, I don’t do drugs; I was just hungry. Don’t judge me!). Oh, some of my favorite “Angel memories” happened at that IHOP… 

-“Sir, you can't get into the kitchen.”

-“I have to pee.”

-“Sir, this is the kitchen. The bathroom is down there.”

-“Are you sure?”…

And the ever classic:

-“What can I get for you, Sir?”

-“Eggs”.

-“Ok, eggs. How would you like your eggs?”

-“Well done”. 

Of course, everyone laughed so hard… and then it went on… but I don’t remember anything else (surprise!). What can I say? I think it was an honest mistake. In my defense, burger and egg terminology can be confusing. It could have happened to anyone, even to the Mayor of Toronto, I guess…  Still, I can’t believe that 1, we weren’t kicked out of the U.N. of breakfast foods, or that 2, there’s not a picture of me at the entrance of the restaurant with a “Prevent access at all costs” note on it.

Sober pancakes are also pretty sweet, and I enjoy making them often. Sometimes I add currants,
blueberries or even small grapes to the batter while cooking them to add a fruity element to them. Sometimes I use buttermilk to substitute for the milk and get that fun twist, and every now and then I just don’t feel like using butter and use oil instead. They have always turned out well: fluffy and delicious. The recipe makes more servings than I need to eat, but the unused batter can be saved to make pancakes again the next morning. However, I usually just make the whole thing and just reheat the pancakes in the oven the next day. Works for me! I’m really glad I found this recipe, and I felt now it’s my time to share the love! Enjoy.

On the road shortcut

Nutritional information per serving (8 servings):
153 calories, 22 g carbs, 6 g fat, 5 g protein

1 1/2 cups all-purpose flour

3 1/2 teaspoons baking powder

1 teaspoon salt

1 tablespoon white sugar

1 1/4 cups milk

1 egg

3 tablespoons butter, melted

In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Recipe from AllRecipes.com

Spiced butternut squash soup

I have to admit it: Getting a Ph.D. is harder than I thought. Contrary to popular belief, there is no extra credit for dressing well or for bringing in good food. Even wearing deodorant and chewing lunch with your mouth closed won't help you much (Ok, let's not even go there...). As if researching all day was not hard on one's sanity, there are other aspects of Grad School that can seriously cause some serious PTSD, and will certainly be a recurrent topic between you and your shrink in the future. Once a year, you have to present a departmental seminar where you describe your research, and twice a year you have to meet with your thesis committee, a.k.a. the people who decide when (and if) you graduate. Turns out this year I get to experience the joy of going through both, the seminar and the meeting, within a few weeks of each other.

 

Extra work and extra stress mean I have less time to enjoy fall. No hiking, no apple picking, no nothing. I may not be able to go out and enjoy the highlights of the season. Still, I can do my best to lure autumn into the kitchen so I can enjoy it from a "safe" distance. What could be better at delivering me a slice of fall happiness than a butternut squash soup? I'll save you some time; nothing can.

 

My butternut squash soup takes about half an hour to make and it's full of flavor. I started by
sautéeing the aromatics (onions, shallots and garlic). I added hot chicken stock, and seasoned it with cinnamon, cumin, nutmeg, red chili powder and salt. I added cubed butternut squash, and simmered until the pieces were tender. There's only one more step. I pureed the soup in the blender in two batches, adding honey just before blending. That's all. To garnish, I used lowfat plain yogurt and herbs.

This soup was exactly what I needed: a low-effort, high satisfaction fall delight that gave me comfort and encouragement to persevere during these stressful times. I know I went a bit crazy on the honey, but at 297 calories I can't complain! The flavor is well rounded. What else could you ask for? Oh yeah, I know, a Ph.D.

On the road shortcut

1 large onion
1 shallot

2 garlic cloves, minced
6 cups chicken stock
2 teaspoon cinnamon
2 teaspoon cumin
1 teaspoon cayenne pepper
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon salt
one 2.5lb butternut squash, peeled, cored and cubed in 1-inch cubes 

4 tablespoons honey

1/2 cup lowfat yogurt (for garnishing)
fresh oregano (or other herb, to garnish)


Sautee the onions and shallots until they have softened (about 5 minutes.) Add garlic and cook for 30 seconds (to prevent burning). Add chicken stock, and seasoned it with cinnamon, cumin, nutmeg, red chili powder and salt. Add cubed butternut squash, and simmer until the squash is tender. Puree the soup in the blender as two batches. Add 2 tablespoons of honey per batch just before blending. Use 2 tablespoons of lowfat yogurt and herbs to garnish.

Nutritional info:
297 calories, 62 g carbs, 4 g fat, 8 g protein

Chili

Last week I spent it "home alone". I'm glad to say I didn't have to use any of the training I've gotten from watching Macaulay Culkin battling home invaders dozens of times. I could have used some of those fancy skills when someone broke into my apartment almost 5 years ago, and stole my bike and laptop. However, I wasn't actually home when it happened, which prompts me to send a message: Telemundo and other Puerto Rican TV networks, stop showing Home Alone every few months! It won’t help anyone in real life!

Anyway, the main adjustment I had to make being alone was to cook for just one. It wasn't a big deal; I just had to follow the rule I lived by for years. It's simple; when you want to cook for one, you cook for two. I know that it sounds counterintuitive, but it really works, and to me, it makes perfect sense. When you cook for 2 (but only one person eats) not only you'll have leftovers to eat the next day, but many times it's just easier. I hate it when a recipe for one calls for half an egg, or 1/16 teaspoon of X or Y spice. Even worst, sometimes you have use different pots and the heat doesn't get distributed the same way the other one would, so the end result is not the same. So to avoid complicating my life, I cook for two when I want to cook for one. My rule kept me eating well all week, for less money than what I would have had to spend dining out, even if I were to go to fast-food restaurants (and we all know I wouldn't have gone there).

I had two goals for the last day I was by myself. The first one was to go out and enjoy the fall foliage. Since it was muddy everywhere, I didn't go hiking but I went on a short road-trip through the Ohio countryside to see historic towns embellished by the beautiful foliage. Turns out it wasn't a particularly bright idea to drive through Amish country on a Sunday. Of course, everything was closed so I could only see some historical buildings here and there from the outside, but not much more. I did see a lot of buggies, though... When I got hungry, I stopped at a restaurant that lured me in (Dutch Country Restaurant). Turns out they didn't quite have what I was expecting to eat, but they did have turkey and mashed potatoes. I don't think I've ever said no to turkey, so I had some. The food was delicious and the price was awesome.

After my "road-trip", I was ready to deal with my second goal for the day: grocery shopping and making dinner. I was finally done with the cooking for one. I asked myself, Angel, what would a good welcoming food be like? And then it hit me. When you welcome someone you love with food nothing says "Welcome!" like making one of his (or her) favorite foods. In my case I knew very well how much he likes the smell of simmering chili, and even more the spicy taste of it, so I decided to follow his favorite chili recipe and have it almost ready by the time he made it home. The result was the most amazing "Welcome Chili" ever. After simmering for an hour and a half, it had the perfect consistency, the perfect spiciness and the most deep, delicious flavor anyone could ask for. I'll share the recipe but like with most of them, as corny and cliché-y as it may sound, the most important ingredient is a touch of love. 

On the road shortcut

Recipe adapted from America's Test Kitchen family cookbook
Nutritional info (without toppings): 430 calories, 39 g carbs, 18 g fat, 34 g protein

2 tablespoons vegetable oil (plus 1 more for later, if needed)
2 yellow onions, finely chopped
1 red bell pepper, stemmed, seeded and finely chopped
¼ cup chili powder
1 tablespoon ground cumin
½ teaspoon cayenne pepper
1 teaspoon salt, divided
6 garlic cloves, minced
2 pounds ground beef (90% lean)
2 (15-ounce) cans dark red kidney beans, drained and rinsed

1 (28-ounce) can diced tomatoes
1 (28-ounce) can tomato puree

Heat the oil in a large Dutch oven over medium heat. Add the onions, bell pepper, chili powder, cumin, cayenne and ½ teaspoon of the salt. Cook until the vegetables have softened, about 7 minutes. Stir in the garlic and cook for another 15 seconds.

Add the beef and increase the heat to medium-high. Break up the beef with a wooden spoon as you cook it until there’s no more pink (about 10 minutes). Since I used 90% lean beef I added an extra tablespoon of vegetable oil, but if using 85% beef it should be avoided. Stir in the beans, diced tomatoes (with their juice), tomato puree and the remaining ½ teaspoon salt. Bring to a simmer and then reduce the heat so it maintains a slow simmer. Cover and cook for 45 minutes.

Remove the lid and continue to simmer for an additional 45 minutes. If needed, season with additional salt and pepper to taste before serving. It can be garnished as desired. I used shredded asiago cheese and cilantro, but other cheeses, sour cream or plain Greek yogurt can be used.