Weekend Dish: Oatcakes redux

By October 30, 2011 Food, Weekend Dish

Remember that 10-pound box of Quaker Oats I bought months ago?

Well, I still have it.

And those rolled oats aren’t moving any faster after Derek left for Madison.

So I’ve been experimenting with them, primarily making oatcakes, those hockey puck-sized healthy snacks often sold in coffee shops and health food stores. (See my first attempt at oatcakes here.)

And I think I’ve found a winner recipe.

Here’s the step-by-step, with the recipe below:

Ingredients

Picture 1 of 20

This was the first time I made this recipe — so this time I swapped enriched flour with whole wheat and sugar with Splenda. Both work well.

Fruity oatcakes
slightly modified

Ingredients:

3 cups rolled oats
2 cups flour (I used whole wheat)
1/4 teaspoon baking powder
1/3 cup plain non-fat yogurt
1/2 cup granulated sugar (I used Splenda)
1/2 cup honey
1/2 teaspoon vanilla
1 egg white (or equivalent)
1/2 to 1 cup dried fruit (I used apricots, raisins, golden raisins, cranberries)

Directions:

Preheat oven to 325 degrees. Line a 9-1/2-by-13-inch pan with parchment paper or lightly spray with cooking spray (such as Pam).

Grind rolls oats in food processor or blender. (I added about 1/2 cup of almonds.) Mix with flour and baking powder.

Chop dried fruit into small pieces. You can use apricots, raisins, dates, dried apples, dried cranberries or anything else you like.

In a separate bowl, cream together yogurt, sugar, honey and vanilla. In another bowl, lightly beat egg white until it gets bubbly but not stiff. Fold egg white into the wet ingredients. Add dried fruit.

Combine wet and dry ingredients. The dough gets stiff and can be hard to mix. Form into 12 patties (or any size you want).

Bake about 15 minutes. Cool, then store in refrigerator.

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I’m not an oatcake aficionado — trust me — but I found a few great recipes that make them tasty even to me!

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Rainbow cake to end the workweek.

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FUUD: Mama Pho in Aina Haina

By October 28, 2011 Food

Finally.

We have pho.

A few of us living in East Honolulu have been waiting waiting waiting for Mama Pho to open in the Aina Haina Shopping Center. To the point where we’d pass by the shopping center just to see if the new eatery was open.

It’s our first Vietnamese restaurant (that I can remember) in our ‘hood — and we didn’t wait to try it.

I had been craving phở — pronounced “fah,” people! — mostly because I was sick and this traditional Vietnamese noodle soup dish is what I like to eat when I’m sniffing and sneezing.

But this eatery, right across from Encore! Espresso (which will be neighbors soon with a Dave’s Ice Cream), has more than just pho. Its menu features rice plates, grilled meats, cold noodles and desserts that aren’t served every day. (We know.)

Here’s what we ate this week:

Outside Mama Pho

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We have been waiting for this eatery to open in Aina Haina. The nearest restaurant serving pho in East Honolulu is Kaimuki — and on some weeknights, even that's too far to drive.

Mama Pho, Aina Haina Shopping Center, 820 West Hind Dr. Hours: 10 a.m.-9 p.m. Sunday through Thursday, 10 a.m. to 10 p.m. Friday and Saturday. Phone: (808) 373-8887

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By October 27, 2011 Happy Shots

It’s photos like these — sunset at Ala Moana Beach — that make me feel lucky to live in Hawaii.

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