Oatmeal Buckwheat Pancakes

Yummy! Love these pancakes!

Ingredients:

• 1 ¼ to 1 ½ cups milk
• ½ teaspoon baking soda Maple syrup
• ½ cup old-fashioned oats
• 2 teaspoons baking powder
• 1/3 cup buckwheat pancake mix
• 2 ½ tablespoons packed light brown sugar
• 2 tablespoons melted butter
• 1/3 cup finely chopped pecans
• 2/3 cup flour
• Maple syrup
• ¼ teaspoon salt
• 1 egg, beaten

Bring ½ cup milk and two tablespoons butter to a simmer in a small saucepan. Stir in oats. Remove from heat; set aside for 10 minutes. Combine flour, pancake mix, baking soda, baking powder, brown sugar and salt in large bowl; mix well. Stir ¾ cup of milk into flour mixture; mix well. Add oatmeal mixture to flour mixture; mix well. Add egg to mixture. Do not beat. If mixture is too thick, add remaining ¼ cup milk. Add pecans; stir just to combine. In a lightly greased nonstick skillet, cook over medium high heat until golden brown. Makes 10 - 12.

Enjoy!

Enjoy!


Dr. Brett Stompro and Janice Stompro

Mulligatawny Soup

This is amazing! It sounds like there is a lot of green apples in it, but actually when cooked they taste just like potatoes. It's so good!

Mulligatawny Soup

Ingredients:

• 1 whole roasted chicken, deboned
• 1 cup carrots, peeled and diced
• 1 tablespoons curry powder
• 1 tablespoon fresh oregano
• 1/2 tablespoon fresh thyme
• 2 tablespoons rice vinegar
• 1 cup heavy cream
• 2 green apples, peeled, seeded and diced
• 1/2 cup brown rice, cooked
• Salt and pepper to taste
• 1/4 cup peanut oil
• 1 cup celery, diced
• 1 tablespoon fresh basil
• 2 tablespoons flour
• 3 tablespoons sugar
• 3 cups chicken stock
• 1/4 cup peanut oil

Heat a large saucepan and add peanut oil, carrots, celery, onions, curry, basil, oregano and thyme. Saute until vegetables are tender. Add flour and stir until oil is absorbed. Add sugar, vinegar, stock and cream. Lower heat and simmer until roux has cooked out, about 20 minutes. Add chicken, apple, rice and cook an additional 10 minutes. Pour everything into a crock pot and cook on low for two hours or high for one hour until flavors meld.

So Good! Janice Stompro and Brett Stompro

Superfruit & Nut Arugula Salad

Yummy for my tummy!

Superfruit & Nut Arugula Salad with Goat Cheese

Ingredients:

• 6 cups arugula
• 1/2 cup dried cherries
• 1 cup of fresh blackberries
• 3 tablespoons pumpkin seeds
• 3 tablespoons toasted sliced almonds
• Goat Cheese

Dressing:

• 2 tablespoons olive oil
• 1/4 cup balsamic vinegar
• 1 tablespoon blackberry jam

Put salad ingredients into a bowl. Combine dressing ingredients and toss with salad. Serve with a scoop of goat cheese on the side.

Yummy, yummy for our tummy; Janice Stompro and Brett Stompro

Baked Parmesan Tomatoes

This is my new favorite appetizer or side dish. It tastes like you are eating a piece of pizza without the bread. I love, love, love it!

Baked Parmesan Tomatoes

Ingredients:

• Heirloom or Beefsteak Tomatoes
• Ground oregano
• Salt
• Shredded Parmesan Cheese
• Olive oil

This is one of those recipes that you don't need to have specific amounts of ingredients.

Slice the tomatoes into thick slices, like you would for a hamburger. Sprinkle with some salt. Sprinkle with some ground oregano. I prefer quite a bit. Top with some Parmesan cheese and then drizzle a little bit of olive oil on top. Bake at 450 degrees for about 10 minutes.

Janice Stompro and Brett Stompro

Whole Kernel Corn Pancakes

This is a recipe I think my dad made up 50 years ago. I just remembered it and made it for my husband and son Bo, and they really liked it. I have always loved it!

Whole Kernel Corn Pancakes

Ingredients:

• 3 cups Bisquick mix
• 1 1/2 cups milk
• 3 eggs
• 1 teaspoon vanilla
• 1 can whole kernel corn, drained

Mix all ingredients, adding corn last. Heat one tablespoon canola oil in a non-stick skillet over medium-high heat. Cook pancakes until golden brown. Serve with butter and syrup.

Janice and Brett Stompro

Indian Cauliflower

I hope you like roasted vegetables as much as we do. I think you are going to enjoy this!

Indian Cauliflower

Ingredients:

• 1 head cauliflower, broken into florettes
• 3 cloves garlic, minced
• 1 tablespoon chili powder
• 1/2 teaspoon pepper flakes
• 1 teaspoon cumin
• 4 tablespoons olive oil
• 1/4 cup cilantor, chopped
• Juice of 1/2 lime
• Salt to taste

Mix all ingredients, then toss ingredients with the cauliflower until cauliflower is completely covered. Bake at 400 degrees for about 15 minutes or until cauliflower is lightly browned.

Delicious!

Janice Stompro and Dr. Brett Stompro

Healthy Breakfast Cookies

This cookie has only a small amount of butter and sugar. If you prefer, you can heat the cookie up in the microwave for a nice warm touch. Yummy!

Healthy Breakfast Cookies

Ingredients:

• 2 tablespoons butter
• 2 tablespoons canola oil
• 1/3 cup brown sugar
• 1 teaspoon vanilla
• 1 large egg
• 1/2 cup whole wheat flour
• 1/2 cup white chocolate chips
• 2 tablespoons flax seed meal
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup dried blueberries
• 1/2 cup chopped walnuts
• 1 1/2 cup old fashioned oats

Preheat oven to 350 degrees. Beat butter and oil together until blended. Add sugar, vanilla and egg, and beat until smooth. Sift flour, soda and salt, then add to wet ingredients until well blended. Add oatmeal, chips, blueberries, walnuts and flax seed meal. Stir to combine. Batter will be chunky, similar to granola. Drop by tablespoons onto parchment line cookie sheet. Press top with fork. Bake about 10 minutes. Cool on wire rack. Makes about three dozen cookies.

Enjoy!

Dr. Brett Stompro and Janice Stompro