Mickey Mouse Cinnamon-Oat Pancakes (Everyday Food)

Guess where I'm going today?

I'm heading to Disneyland today to renew my Annual Pass. The Annual Pass rocks for a Southern California girl as you can go for just a few hours and just hang out. I've gone to DLand just to exercise and, well, negate all that with a corn dog (they have a crazy good corn dog).

This recipe for Cinnamon-Oat Pancakes is from Everyday Food of the Martha empire. You blitz half the old-fashioned oats in the food processor for a bit before adding the wet ingredients and whole oats.

I halved the recipe and really messed up! I was supposed to put 1/2 Tablespoon or 1 1/2 teaspoons of baking powder, but used 1 1/2 T baking powder! I was wondering why the batter was all bubbly and exploding on me. It was an early morning chemical process lesson.

Even though it went all crazy, I liked the pancakes. I added blueberries to some of them. Next time, I'm going to sub some of the white flour for whole wheat flour, and throw in some chocolate chips. Oh yeah, and read the instructions!

Off to the Blue Bayou!

Recipe: Cinnamon-Oat Pancakes from Everyday Food

Cold Japanese Somen Noodles - A Summer Delight!

It's summer. It's time for somen.

When I wake up on Wednesday morning, me and my big hair (I seriously think some sort of Tease Fairy comes by and gives me 4 inches of mess) pick up the Los Angeles Times. Wednesday is the Food Section, and I'm all about it.

Last week, they had an article about Japanese Somen Noodles. Oh, yes.

Somen Noodles are super thin flour lengths of goodness. They are usually eaten ice cold during the summer. Japan is way humid (think New York and DC in the summer) and they created this cool down food. They are similar to soba (buckwheat) noodles, but thinner.

Somen noodles cook up in a jiffy. Really. 2 minutes in boiling water.

Rinse and rub the noodles to get out the starch. I place them in a bowl with some cold water and ice cubes so everything stays super cold.

To me, somen and egg are best friends. My friend Jessica will say that egg is a best friend of everything on earth. I cooked three eggs way thin (like a crepe) and chopped.

Yum. Egg. My Japanese friend Yuko and can cut the egg razor thin. I can't. Yuko, I need to come to Japan to learn to how to chop!

And what is cooler than a cucumber? Nothing. So add them to your somen. And some nori (seaweed). A topping of green onions is a must! :)

The Los Angeles Times has two recipes for the dipping sauce and other sides, but I went the easy route and bought a bottle at the Japanese store! Look for the words "Somen Tsuyu" on the bottle. It'll be the color of soy sauce.

As with other Japanese noodles, it is okay and expected that you slurp these up. It's not rude, it's the way to go.

You can put ANYTHING on the noodles. I'm sure someone in putting ham, Spam, chicken, fish, kamaboku (pink and white fish cakes), veggies, and everything else on these noodles.

Many put ginger in their dipping sauce...I was so hungry that I forgot to do this! :) There is also a yummy somen salad...I'll make that later this summer.

When it gets too hot this summer, have some somen. Have a good slurp!

Recipe:
Buy stuff at the Japanese store...or check out the Los Angeles Times article ("So Summery, so right: Somen" by Sonoko Sakai. Los Angeles Times, Food section, Wednesday, July 1, 2009) for Iced somen noodles and fried eggplant with soy-mirin dipping sauce and Iced somen noodles with chicken and vegetables with spicy ginger sesame sauce