I saw this recipe in this month's issue of Cooking Light, and was intrigued. I've never even heard of oatmeal pancakes before, but what a great idea. It's a good alternative to the regular because it provides a different type of grain and adds a bit of texture. My altered version of the original recipe is below (click the title to see the original). My kids love these.
This is a family recipe. I grew up eating it, and I love it. A simple binding sauce and the last few cups of corn flakes in the box, and you have a comforting, Sunday afternoon treat. 
I saw this idea at a friend's house, and thought it was brilliant. This is a very inexpensive toy, perfect for a rainy day. You just get a tub or large bowl, fill it with dried beans or rice, and throw in some things to dig with.
This is not fancy or gourmet; it's comfort food. I took the plain old Mac & Cheese recipe from the Betty Crocker Cookbook, and with the noodles I threw in some extras. Here are some ideas:
I've been thinking a lot about this recently, and trying to reform some of my unsafe kitchen practices. The article is copied below and also linked to the title above.The two best-studied offenders are bisphenol A (BPA) and phthalates. BPA mimics estrogen and has been shown to disrupt hormone and reproductive system function in animals. Research by the National Toxicology Program found a moderate level of concern about its "effects on the brain, behavior and prostate gland in fetuses, infants and children." Phthalates have been shown to disrupt the endocrine system and have led to malformations in the male reproductive system in animals. Studies in humans have found associations between high phthalate exposure and a variety of health concerns including low sperm quality, high waist circumference and insulin resistance.
Researchers are still debating whether phthalates and BPA actually cause these health problems and, if so, how much exposure is necessary to trigger them. While these issues are being figured out, some experts recommend taking a preventive approach: "Minimize contact of food with problematic plastics as a precautionary measure to protect your health," suggests Rolf Halden, PhD, adjunct associate professor of environmental health sciences at the Johns Hopkins Bloomberg School of Public Health. Here are six simple tips for reducing your exposure to the potentially harmful chemicals in plastics.
1. Know the code. Look on the bottom of your plastic to find the recycling symbol (a number between 1 and 7 enclosed in a triangle of arrows). The code indicates the type of plastic you are using and can give you important clues about safety. "We generally say 1, 2, 4 and 5 are considered to be the safest," says Sonya Lunder, senior analyst at the Environmental Working Group. Try to avoid using plastics with 3 or 6, as these leach chemicals that may be harmful. Number 7 is an "other" category that includes BPA-containing plastics called polycarbonates. These plastics, which you should avoid, will have the letters PC printed underneath the 7.
2. Reconsider the microwave. Heat can increase the rate at which chemicals like BPA leach from plastic. Containers labeled "microwave safe" have been tested by the Food and Drug Administration (FDA) and found to leach extremely small amounts, which the FDA has determined to be safe. However, some experts advise people to keep plastic out of the microwave altogether. "I don't microwave anything in plastic," says Lunder. "It's really easy and fast to put my food into a ceramic or glass container and heat it that way." And never put plastic wrap on top of your food in the microwave, since it can melt. Use wax paper or a paper towel instead.
3. Use it for its intended purpose. Plastics that are designed for single use should only be used once. "Plastic breaks down over time," Lunder explains. "Some aren't designed to withstand heating and cooling." Most plastics with recycling code number 1 are intended for single use, such as disposable water bottles. And that takeout container from six months ago? Toss it. In general they're fine for refrigerating leftovers, but aren't designed for heat exposure or long-term use.
4. Wash by hand. Only put plastics into the dishwasher if they have a dishwasher safe label. If you want to be extra-cautious, wash all plastics by hand or use only glass and ceramic plates and dishes. In the dishwasher, plastics are exposed to detergents and heat, which may accelerate the leaching of BPA from food containers.
5. Do not freeze. Only put plastics in the freezer if they have a freezer-safe label. Freezer temperatures can cause plastics to deteriorate, which increases the leaching of chemicals into the food when you take containers out of the freezer to thaw or reheat.
6. Don't panic. Cutting down on exposure to potentially harmful chemicals in plastics can benefit your health. But as Dr. Halden reminds us, "Many things in your life pose a much higher risk than exposure to plastics, such as smoking, poor diet and even driving a car."
This is my father-in-law's famous recipe. It's the dish everyone wants when we visit him (in addition to his creme brulee!).
**Update: I've since tried the mustard cream sauce and it really adds a lot. I recommend trying it. It's easy too.
Orzo is one of my favorite foods, and can be perfect in summer pasta salads. The one pictured is similar to tabbouleh in that the dressing is made of olive oil, lemon juice, salt and pepper, but uses orzo instead of bulgar. Then you can really add whatever vegetables, proteins and herbs you want. You could even use a different type of pasta, something small. I tried it with the pictured red pepper, cucumber and dill, but used canned white beans instead of chicken. (The white beans were yummy because they provided a meaty saltiness.)
This is good. You make it in a loaf pan, so it's a loaf cake that you slice. It's not too sweet, and the lemon flavor is refreshing. I think this would be good at any time of year. It would be a good food gift too.
This is my current favorite chocolate chip cookie recipe (my photo). It turns out right for me every time, and when I serve the cookies to guests they're always gone very quickly. This recipe is pretty quick and easy to put together too. Freshly made, they're crisp on the outside, chewy on the inside, and simply cookie perfection.
I have made this several times for parties, and it's always a favorite. It's really good warm just out of the oven. The recipe is from Cooking Light, and calls for nonfat and reduced-fat cream cheese, so you don't have to feel so guilty about eating it. I always serve this and any dip with vegetable dippers (carrot & celery sticks, sliced cucumbers, bell peppers), in addition to the tortilla chips. The vegetables look pretty on the platter too (example).
This is a healthy Mediterranean salad that I really like. It's full of fresh flavors and ingredients, and would be a good accompaniment to grilled meat. It can be eaten cold or at room temperature. You'll want to buy the fresh flat-leaf parsley and a real lemon for the zest. I don't think it would be very good with the pantry substitutes.
If you like the flavors of Thai cuisine, you'll like this soup. It's basically a soup version of coconut curry stir-fry. I have used different vegetables in place of the snow peas, just whatever I have on hand. I use a box of chopped frozen spinach instead of fresh spinach. (I love fresh spinach, but it is so expensive that I most always use frozen when I can. Frozen vegetables aren't any less healthful than fresh.) I have also substituted shrimp for the chicken.
I loved this story of a German pilot during World War II who, instead of shooting down his injured enemy, led him to safety, at great risk to himself. Amazing.
I think I have a little spring fever because I've been looking to make springtime foods. The seasonal strawberries are just now making their appearance in the markets this year.
This is a perfect summer supper, light and flavorful. The marinade is amazing!! You marinate the chicken, and brush the vegetables with the marinade before grilling. Then toss with pasta, olive oil and parmesan cheese.
This dish is just a basic chicken parm recipe, but it adds up to much more than that. It is so good! Maybe it's the sweetness from the balsamic vinegar in the sauce, and definitely the melted cheese on top! It's pretty quick and easy too. They recommend serving this with orzo, and I wholeheartedly agree. It is the perfect accompaniment to this chicken dish.
I have made this recipe with pork chop, chicken and ham, and I just really like the gravy. It's that country-diner style, comfort food. Serve with mashed potatoes.
I have been making this for a few years now, and we really like it. When I make a beef pot roast, I use the leftover meat to make this stroganoff (it's a little fancier). Or you could always use ground beef. I love mushrooms, and this dish has a lot. Sub beef broth for the wine if you prefer.
