Preheat the oven to 325°F.
Place the pepper in the oven on a sheet of aluminum foil and roast about 30 minutes. Turn every 10 minutes.
After 30 minutes, increase the oven’s temperature to 425F. Continue roasting the poblano, turning every 5-10 minutes, until the outside of the pepper is charred and the pepper is soft.
Place the roasted pepper in a paper bag and fold over the top, then allow to cool for ten minutes. After ten minutes, the roasted skin should slip off easily. Seed the peeled poblano and dice. (Roasting the poblano may be done ahead of time and the peeled and seeded pepper kept in a plastic zipper bag in the refrigerator until needed.)
Place the olive oil in a medium saucepan over medium-high heat. Add the onions and cook until they begin to caramelize, about 7-10 minutes.
Add the diced yams, toss well, and cover. Cook for about ten minutes over medium-high heat, stirring occasionally, until the yams are slightly tender.
Add the poblano peppers, paprika, cumin, salt, and pepper and stir. Recover and allow to cook for another 5-10 minutes, stirring occasionally, until the yams are soft.
Serve.
Place a large skillet in the oven and preheat the oven to 400°F.
Place the potatoes, onions, peppers, olive oil, paprika, salt, and pepper in a large bowl and mix together until well blended.
Place the potato mixture in the skillet and return to the oven.
Roast for about 35 to 40 minutes. Toss occasionally.
The potatoes are done when the onions are soft and the potatoes tender. Sprinkle with the parley or chives just before serving.
Place the oil in a large skillet over medium high heat.
Add the onions and cook for about 2 minutes. Stir frequently.
Add the peppers and cook for about 1 minute.
Add the parsnips, salt and pepper. Reduce the heat to medium.
Cover and cook, tossing frequently, for about 15 minutes.
When the parsnips are slightly soft remove the cover and increase the heat to medium high.
Add the green onions and cook for about two minutes until the parsnips are lightly browned.
(For optional sauce.) Place the honey and Grand Marnier in a small bowl and mix well. Set aside.
Place the egg, Grand Marnier, sugar, milk, vanilla extract, orange juice, and orange peel in a medium mixing bowl.
Whisk until well blended.
Heat a non-stick griddle over medium-high heat.
When the griddle is hot enough that a few drops of water will dance on the surface, reduce the heat to medium and place 4 slices of bread into the batter.
Gently dunk and turn the bread until it is well coated and slightly soaked.
Place the 4 slices of soaked bread on the griddle and cook for about 3 – 4 minutes. Turn and cook on the other side.
Cook, turning occasionally, until both sides are golden brown.
Depending on your stove or griddle you may need to reduce the heat slightly.
Remove and top with the butter and orange honey.
Place the egg, sugar, milk, ground nutmeg and vanilla in a large mixing bowl.
Whisk until well blended.
Heat a non-stick griddle over medium-high heat.
When the griddle is hot enough that a few drops of water will dance on the surface, reduce the heat to medium and place 4 slices of bread into the batter.
Gently dunk and turn the bread until it is well coated and slightly soaked.
Place the 4 slices of soaked bread on the griddle and cook for about 3 – 4 minutes.
Turn and cook on the other side.
Cook, turning occasionally, until both sides are golden brown.
Depending on your stove or griddle you may need to reduce the heat slightly.
Remove and top with one teaspoon of butter on each piece of toast and serve with pure maple syrup.
Place a large skillet over medium-high heat and add the olive oil.
When the pan is hot add the diced onion.
When the onions begin to turn brown add the potatoes and cook for about 10 minutes until the potatoes are lightly browned. Toss frequently.
Add the peppers and cook for about 2 minutes. Toss frequently.
Add the salt and pepper. Toss well and serve.
Place the diced potatoes in a glass bowl and put the bowl in the microwave. Set for one minute on high. After the minute is up stir the potatoes and let rest.
Place a large non-stick skillet over medium-high heat. Spray lightly with oil and when the pan is hot add the diced onion. Cook, tossing frequently, until the onions begin to turn a light brown.
While the onions are cooking repeat the first step with the potatoes twice. Cook them for one minute on high, remove the bowl, stir and let rest in between each minute of cooking about 3 minutes.
When the onions have browned add the potatoes, salt and pepper to the pan. Spray lightly with oil one more time and toss the home fries until the potatoes are lightly browned.
Place the diced potatoes in a glass bowl and put the bowl in the microwave. Set for one minute on high. After the minute is up stir the potatoes and let rest.
Place a large non-stick skillet over medium-high heat. Spray lightly with oil and when the pan is hot add the diced onion. Cook, tossing frequently, until the onions begin to turn a light brown.
While the onions are cooking repeat the first step with the potatoes twice. Cook them for one minute on high, remove the bowl, stir and let rest in between each minute of cooking about 3 minutes.
When the onions have browned add the potatoes, salt and pepper to the pan. Spray lightly with oil one more time and toss the home fries until the potatoes are lightly browned.
Place a medium sized stainless steel skillet over medium-high heat.
Add the oatmeal and cook the about 5 minutes, stirring very frequently.
The little bits of oatmeal can burn if you’re not careful, so it’s important to stir frequently.
Reduce the heat to medium if it looks like it’s cooking too fast. When it smells a little like cooked popcorn it is ready. The oatmeal will be a golden brown about the color of toast.
Remove the pan from the heat and add the water.
The water will boil up, and as it settles down to a simmer, put the pan over low-medium heat.
Add the milk, salt and sugar.
Cook for about five more minutes and swirl the pan frequently.
The oatmeal is done when nearly all of the liquid has cooked away. At that point add the teaspoon of butter and stir until it melts. Serve.
Sift the whole wheat flour, all purpose flour, corn meal, salt and baking powder into a large mixing bowl.
Fold in the oatmeal.
Add the buttermilk and egg substitute and blend well until mixture is smooth.
Heat a non-stick griddle over medium-high heat. Let the batter stand for at least 2 minutes while the griddle is heating. Stir once and wait another minute before placing batter on the griddle.
When the griddle is hot enough that a few drops of water will dance on the surface, reduce the heat to medium and place about 1/4 cup of batter for each pancake on the griddle.
Cook until small bubbles on the surface of the pancake form and then burst. Turn and cook for about 1/2 the time that the pancakes cooked on the first side.
Remove and top with one teaspoon of butter on each pancake and serve one tablespoon of pure maple syrup for every two pancakes.
