Left Over Rice & Pancakes for Dinner


The snow and cold weather have continued me down my path of baking. Yesterday I made “Spinach Rice Pot” after finding the recipe handwritten inside an old cookbook I got at the library (although I did some modifications). Today, since we are snowed in, it some how seemed like a good excuse to have breakfast for dinner and I made “Cottage Cheese Apple Pancakes.” Yumm…

Spinach Rice Pot

2 c cooked leftover brown rice
3/4 c grated cheese
2 eggs, beaten
2 T chopped fresh oregano (from my garden)
1 clove chopped garlic
1/2 lb fresh kale, chopped (any green could be substituted)
4T oat bran
2T olive oil

Combine rice and cheese. Add eggs, oragano, garlic, and salt. Add to kale. Add all to oiled pan. Mix bran and oil then spread on top. Bake at 350o, 35 minutes.

All three of us really enjoyed this (although I did have to pick out most the kale for the little man). The original recipe called for fresh parsley instead of oragano and no garlic as well as spinach instead of kale but I was very happy with my modifications and think it was more flavorful than it would have been.

Cottage Cheese & Apple Pancakes
modified from the Moosewood Cookbook

4 eggs, separated
1 c cottage cheese
1 c grated tart apple
1/2 c whole wheat pastry flour
1/4 c minus 1 T almond meal
1T ground flax seed
1 t lemon juice
1/2 t cinnamon
1/2 t salt
real maple syrup

Beat egg white until foamy and stiff. Add all other ingredients. Mix well. Heat well oiled cast iron skillet. When hot enough to sizzle with added water, add spoon fulls of batter and spread out a little if needed. Cook to firm and brown on each side.

Add maple syrup or preferred topping such as yogurt or sour cream. Also good with no topping at all. Made slightly sweet fluffy pancakes with a little cinnamon zing.

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