March 22, 2006

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Oat Bran Pancakes, Corned Beef Hash

Since low carb bake mixes are getting harder to find, here's a pancake recipe for you, from 500 More Low-Carb Recipes:

I like these for their grainy-cinnamony flavor. I eat 'em with butter and a little cinnamon and Splenda.

1/2 cup oat bran

1 cup vanilla whey protein powder
1 1/4 cup ground almonds
1/4 cup Splenda
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 teaspoon cinnamon
2 cups buttermilk
2 eggs

In a medium-sized mixing bowl, combine all the dry ingredients, and stir to distribute evenly. Measure the buttermilk in a glass measuring cup, and break the eggs into it. Whisk the two together. Dump the buttermilk and egg mixture into the dry ingredients. Mix with a few quick strokes of the whisk, just enough to make sure all the dry ingredients are incorporated.

Heat a heavy skillet or griddle over a medium-high flame until a single drop of water skitters around when dripped on the surface. Using a hot-pot holder, remove from the heat just long enough to spray with non-stick cooking spray, then return to the heat (the spray is flammable, so you don't want to be spraying it at a hot burner!)

Pour about 2 - 3 tablespoons of batter at a time onto the hot griddle. Cook until bubbles around the edges start to break and leave little holes, then flip and cook other side.

Serve with butter, and your choice of sugar free pancake syrup, sugar free jelly or preserves, or cinnamon and Splenda.

Yield: 8 servings, each with 287 Calories; 14g Fat; 32g Protein; 12g Carbohydrate; 3g Dietary Fiber; 9 grams usable carbohydrate.

(Reprinted with permission from 500 More Low-Carb Recipes)

And here's your bonus recipe! I made this with the leftovers of the New England Boiled Dinner

I made for St. Patrick's Day - corned beef slow-cooked with turnips (instead of the usual potatoes,) celery, and cabbage. My husband and I both loved it with the warmed-over cabbage, and I ate the leftovers with fried eggs for breakfast. Fab!

I'm afraid I don't have exact measurements for this, because I was just throwing it together. But it was so good I had to tell you about it, and hey, it's a way of using up leftovers - it's supposed to be elastic.

Corned Beef Hash

I diced up a medium onion, and started it sauteing in a tablespoon or so of butter in my big iron skillet. ( I would have sprayed the skillet with non-stick spray first, but I was out.) While that was cooking, I diced up the leftover turnips - I had about 2 cups, I'd guess. I threw them in the skillet, too. I also diced a little of the leftover celery - maybe a 1/2 cup - and added that. Then I diced up a roughly equal quantity of leftover corned beef - probably 8 - 10 ounces. That, of course, went in the skillet too.

I sauteed everything together, adding a little more butter as it seemed to need it, stirring now and then. As stuff browned and stuck to the bottom, I used the edge of the pancake turner to scrap it off and plow it back into the hash.

When everything was good and hot and well-amalgamated (in particular, I wanted the fat to cook out of the corned beef, into the mixture,) I added a tablespoon or so of Worcestershire, and a little salt and pepper, stirring it in, of course. I sprinkled 2 tablespoons of Ketotoes mix (the Dixie Diner Instant Mashers should work just as well,) stirred it in, sprinkled another 2 tablespoons of Ketatoes mix over it, and stirred again.

Then I flattened the hash into an even layer in the bottom of the pan, and let it sit for five or ten minutes - I wanted it to form a nice brown crust on the bottom. When I served it, I made sure to scoop up the crust with each serving, and turn it over as I put it on the plate, so the crust was on top.

Talk about comfort food! It was soooo good. If you like hash, it would be worth slow-cooking some corned beef just to make the hash with! I liked the New England Boiled Dinner, but the hash was even better.

Posted by HoldTheToast at March 22, 2006 01:45 PM