Pancakes & Pandemonium - Culinary Competition Mystery #6

Recipes

Vegetarian Pumpkin Chili

1 small onion, diced

1 green or red sweet pepper, diced

8 ozs. white button mushrooms, quartered

2 - 10 oz. cans tomatoes with green chilies (can be replaced with an additional 2 cans of fire-roasted tomatoes for less spicy chili)

1 - 15 oz. can fire-roasted diced tomatoes

1 cup pumpkin puree

1 - 15 oz. can black beans, drained and rinsed

1 - 15 oz. can red kidney beans, drained and rinsed

1 cup frozen corn kernels

1 teaspoon ground cumin

1–2 tablespoons chili powder, to taste

½ teaspoon liquid smoke, optional

½ cup water or vegetable broth

Coat the bottom of a Dutch oven or soup pot with vegetable oil or non-stick cooking spray. Sauté the onion, green pepper, and mushrooms over medium-high heat until they begin to soften and brown. Add the rest of the ingredients and stir to combine. Bring to a boil then reduce heat until simmering. Cook for at least 45 minutes, stirring occasionally, until vegetables are tender. You can add more water or broth if the chili is too thick.

* * *

Greek Potato Pancakes

1 cup frozen shredded hash browns

1 cup all-purpose flour

2 teaspoons baking powder

2 teaspoons Greek spice blend (like Cavender's)

1 egg, beaten

1 cup milk

2 tablespoons vegetable oil

¼ cup finely crumbled feta cheese

Place hash browns in a microwave-safe bowl. Microwave on high for 1 minute to thaw. Blot with a paper towel to remove excess moisture and set aside.

In a medium bowl whisk together flour, baking powder, and Greek spice blend. Add egg, milk, and vegetable oil. Mix until smooth. Stir in hash browns and feta cheese.

Heat a griddle or skillet over medium-low heat. Grease lightly with butter, oil, or non-stick cooking spray. Mix batter to distribute hash browns and cheese before ladling onto pan. Cook until bubbles form on top and bottom is golden brown. Flip and cook other side. Center of pancake will spring back if lightly touched when done.

* * *

Almond & Golden Raisin Oatmeal

1 cup quick-cooking oats

2 cups unsweetened almond milk

¼ teaspoon almond extract (optional) or substitute with vanilla extract

⅓ cup golden raisins

¼ cup sliced almonds

Sweetener such as honey, brown sugar, or stevia, to taste

Combine oats, milk, extract, and raisins in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium and simmer, stirring constantly, for two minutes or until desired consistency. Remove from heat and stir in almonds. Sweeten to taste.

* * *

Peach Cobbler

Amy makes this on her fireplace hearth using a Dutch oven. This is an easier, oven-made version.

1 - 29 oz. can sliced peaches, drained

¼ cup white sugar

½ teaspoon ground cinnamon

1 teaspoon vanilla extract

1 cup all-purpose flour

1 cup lightly-packed brown sugar

½ teaspoon baking powder

½ teaspoon salt

6 tablespoons cold butter, cut into chunks

¼ cup milk

Preheat oven to 350°F. Grease an 8x8-inch baking pan. Pour drained peaches into pan. Combine white sugar and cinnamon in a small bowl. Sprinkle with sugar mixture and vanilla extract over peaches. Stir to combine.

In a medium bowl combine brown sugar, flour, baking powder, and salt. Use a fork, pastry cutter, or your fingers to cut in the butter until pea-size crumbs form. Stir in milk just until all flour is moistened. Drop by spoonfuls onto peaches. Spread out to form an even layer that mostly covers peaches. Bake in preheated oven for 45-55 minutes or until crust is puffed and golden brown. Serve warm.