This past week, we had pancakes TWICE for breakfast. Truth be told, we usually have them once a week anyway, because they make for an inexpensive breakfast, and when made with whole wheat flour or oat bran, they're fairly healthful and sustaining too! But they REALLY sounded good to me this week, so I made them twice! One was a basic, fluffy, whole wheat pancake, and the other was a Cinnamon Oatmeal Pancake. The problem was that we were out of maple syrup. Now since I REALLY wanted pancakes, I had to get a little creative. A little homemade syrup was in order, and since I had no maple extract, I opted for an orange syrup to drizzle over the whole wheat pancakes, and a cinnamon syrup for the cinnamon oatmeal pancakes. Both syrups were FANTASTIC!! I was a little worried about the orange syrup, because when I tasted it plain, it was sickeningly sweet, almost medicinal tasting. However, when combined with the nutty flavor of the whole wheat pancake, it was SO good! The cinnamon syrup offered a nice change of pace to the oatmeal pancakes too--I think both recipes are keepers!
Orange Syrup:
Cinnamon Oatmeal Pancakes with Cinnamon Syrup:
On another note, we had Ryan's lab group over for dinner this past weekend. Since we've moved here, we've only entertained a couple of times, so it was a lot of fun for me! BUT, I've decided that cleaning the house and shopping for and preparing an entire meal at 9 months pregnant while simultaneously chasing around a two year old is a little nuts. After they all left on Friday evening, I finished the dishes and crashed on the couch (and enjoyed a second piece of pie :) Don't judge, I've only got a few more weeks to excuse away doing such a thing!
The actual point, though, in telling you about the dinner is two-fold: 1. that I spent just $45 for dinner for 8, including main dish, potato, vegetable, salad, dessert, coffee, and candy!! I was pretty excited about that. And 2. the roasted vegetables I made were SO incredibly delicious. I will be making them again and again. Apart from cutting all the veggies, they are so low maintenance! You throw them in the oven and let them go until they're done, and they are so full of robust flavor. Roasting is also a super healthful way to cook veggies, since they retain a lot of their nutrients that way. And, the colors were really beautiful too. No pictures, but I just have to share the recipe (it's out of Renee's cookbook, for those of you who have it):
24 oz. baby carrots, halved lengthwise
24 oz. frozen extra fine green beans (can be found at Aldi)
2 yellow squash, cut into 1/2 inch pieces
1 red and 1 yellow bell pepper, each cut into 1/2 inch strips
1 medium red onion, cut into 1/2 inch chunks
6 garlic cloves, minced
1/2 cup olive oil
3/4 tsp. pepper
1 1/2 tsp. garlic salt
1 1/2 tsp. salt
Place carrots and beans in one large bowl. Place peppers, squash, and onions in another bowl. Mix olive oil, garlic, and seasonings and drizzle half over each bowl of vegetables. Place carrots and beans in a large, well-greased baking pan. Bake at 425 for 15 minutes. Stir in other vegetables and bake an additional 15-20 minutes, or until tender. Yield 12-15 servings.
Since I had to buy larger quantities of the veggies than what I actually needed to serve, I chopped up extra and froze them to pull out and throw into the oven after the baby comes.
Last, though entirely unrelated to my "Yummy Food" title, I had to share these sweet pictures of Abe. He wanted SO badly to get out the baby swing, but I was hesitant because I feared he would try to climb into it and break it. I finally relented and got it out, and after a while I went in to check on him. He was very gently placing his stuffed animals into the swing, kissing each one, and it just melted my heart! Hopefully he'll be just as gentle with his baby brother :)
Thanks for reading!