Eesh...I appologize for how this blog has been lately. I am overloading my plate, I think. I have been sooooo busy with work and now I took on another job for 32 hours a week. Still no camera. It stinks not having a camera yet, because I've made some good stuff lately. But, I do have a recipe for you.

Chipotle Garlic Mashed Potatoes
2 - 2.5 red potoatoes, chopped into 1 to 2 inch pieces, not peeled but icky spots cut out
6 cloves of garlic
3-5 chipotle peppers (canned in adobo, seed them)
1-2 tablespoons of the adobo sauce from the chipotle peppers
1/4 cup earth balance
1/2-3/4 cup rice milk or plain soymilk
olive oil

Boil red potatoes in a large pot of water. While the potatoes are boiling, put 1-2 tbsps of olive oil in a small frying pan. Heat to medium. Place whole cloves of garlic in the pan and saute on low to soften for about 8 or 9 minutes. Be careful not to let the browning turn to blackening. When they are done, throw them into a food chopper (or food processor)and add the chipotle peppers and adobo sauce. Blend until well chopped and mixed together. You can do this by hand. When potatoes are done cooking, drain, and add the earth balance. Then mash adding the rice milk a 1/4 cup at a time until you reach the desired consistancy. Then add the garlic/chipotle mixture and mix very well until well incorporated. If this isn't spicy enough for you, then add some more of the adobo sauce.

I have been making stuff! I just haven't been posting it because of camera issues. It seems like if it isn't one thing, it's another around here. I should be able to get a new camera within a couple of weeks. Meanwhile, I can post a recipe or two. I actually have a few that I should post. So, sometime this week, I will get around to posting a recipe. Thanks for stopping by.

Here is something my oldest and I have been working on. They are deeee-licious.

Wheat and flax pancakes

1 1/4 cup wheat flour
1/4 cup white flour
1/4 cup bran (oat or wheat)
1/4 cup ground flax
1.5 Tbsps sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups of rice milk
1 egg replacer prepared
3 tbsp veg oil
2 tbsp apple sauce
1-2 tbsp water if needed (Sometimes the batter is too thick, it might be just a variance in the flour, I am not sure.)

Mix all dry ingredients (wheat flour through sugar) in a large bowl. Make a well in the middle and add the wet ingredients. Mix until just mixed through. Do not overmix. Let the batter sit for a few minutes before cooking. Cook on medium heat 2-3 minutes a side. They don't get too bubbly on top. They do sort of look a little puffy when they are ready to be turned. Keep them warm on a cookie sheet in a 200 degree oven. This recipe makes about 14 pancakes if you use a 1/4 cup measuring cup to measure them out.

I have tried these without the egg replacer as there is flax and apple sauce in them. But, they just seemed better with it. So, I keep it.

Woooo! My kids are back from their dad's. This is definitely a good thing. Maybe I'll feel like doing more experimenting. I missed them!