Cook Without Book

Yield:  10 servings (serving size: 1 pancake)                 Ingredients 1 cup   all-purpose flour 1 teaspoon   baking soda 1/8 teaspoon   salt 2 tablespoons   toasted wheat germ 1 cup   nonfat buttermilk 1/4 cup   unsweetened applesauce 2 teaspoons   vegetable oil 1  large egg, lightly beaten Cooking spray Sugar-free maple syrup (optional) Fresh fruit slices (optional) Preparation Combine first 4 ingredients in a medium bowl; make a well in center of mixture. Combine buttermilk and next 3 ingredients. Add buttermilk mixture to dry ingredients, stirring just until dry ingredients are moistened. Heat a nonstick griddle or nonstick skillet coated with cooking spray over medium heat. For each pancake, pour 1/4 cup batter onto hot griddle, spreading to a 5-inch circle. Cook pancakes until tops are covered with bubbles and edges look cooked; turn pancakes, and cook other side. ...

                      Ingredients 1  package dry yeast (2 1/4 teaspoons) 1 teaspoon   sugar 1/2 cup   warm water (100° to 110°) 1 1/2 cups   plain low-fat yogurt 6 tablespoons   honey 1/4 cup   butter, melted and cooled 2 1/2 cups   whole-wheat flour 3/4 cup   chopped walnuts 1/2 cup   plus 2 teaspoons pumpkin seeds, divided 1/2 cup   plus 2 teaspoons sesame seeds, divided 1 tablespoon   salt 2 1/4 cups   all-purpose flour, divided Cooking spray 1  large egg white, lightly beaten Preparation Dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes. Stir in yogurt, honey, and butter. Add whole-wheat flour, walnuts, 1/2 cup pumpkin seeds, 1/2 cup sesame seeds, and salt to yogurt mixture; stir well. Add 1 1/2 cups all-purpose flour, stirring to form a soft dough. Turn dough out onto a floured surface; knead until smooth and ...

              Carrot-Ginger Soup                             Ingredients 2 teaspoons   olive oil 4  carrots, peeled and chopped 1  small white onion, peeled and chopped 1  minced garlic clove 3 tablespoons   diced peeled fresh ginger 1 cup   cubed peeled butternut squash 1  diced peeled apple 4 1/2 cups   vegetable broth 1 1/2 teaspoons   sea salt, plus more to taste 1  (12-ounce) can light coconut milk 1  diced peeled pear, for garnish 2 teaspoons   minced chives, for garnish 4  slices whole-wheat bread, toasted Preparation 1. In a 2-quart stockpot, heat oil over medium heat. Sauté carrots and onions until softened. Add next 4 ingredients (through apple); sauté until fragrant. 2. Add broth and salt. Reduce heat to medium-low; simmer, covered, 45 minutes or until vegetables ar...