Chef Jeff Yourdon stopped by the WITN News studios during our Sunrise Show with some back-to-school-basics to add to your recipe box.
The dishes we highlighted during Friday's show are listed below.
Chef Jeff is the program chair for the Lenoir Community College Culinary Technology Program.
Makes about 16
· 8 ounces old-fashioned rolled oats, about 2 cups
· 1 1/2 ounces raw sunflower seeds, about 1/2 cup
· 3 ounces sliced almonds, about 1 cup
· 1 1/2 ounces wheat germ, about 1/2 cup
· 6 ounces honey, about 1/2 cup
· 1 3/4 ounces dark brown sugar, about 1/4 cup packed
· 1 -ounce unsalted butter, plus extra for pan
· 2 teaspoons vanilla extract
· 1/2 teaspoon kosher salt
· 6 1/2 ounces chopped dried fruit, any combination of apricots, cherries or blueberries
Butter a 9 by 9-inch glass baking dish and set aside.
Preheat the oven to 350 degrees.
Spread the oats, sunflower seeds, almonds, and wheat germ onto a half-sheet pan.
Place in the oven and toast for 15 minutes, stirring occasionally.
In the meantime, combine the honey, brown sugar, butter, extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved.
Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees.
Immediately add the oat mixture to the liquid mixture, add the dried fruit, and stir to combine.
Turn mixture out into the prepared baking dish and press down, evenly distributing the mixture in the dish and place in the oven to bake for 25 minutes.
Remove from the oven and allow to cool completely.
Cut into squares and store in an airtight container for up to a week.
Makes 2 ½ cups
1 pound Chickpeas
2 cloves garlic, minced
1 1/2 teaspoons kosher salt
5 tablespoons freshly squeezed lemon juice
1/4 cup water
1/3 cup tahini, stirred well
1/4 cup extra-virgin olive oil, plus extra for serving
Paprika to garnish
Place the chickpeas, garlic, and kosher salt in the bowl of a food processor
Process for 15 to 20 seconds. Stop, scrape down the sides of the bowl, and process for another 15 to 20 seconds.
Add the lemon juice and water. Process for 20 seconds.
Add the tahini. Process for 20 seconds, then scrape down the sides of the bowl.
With the processor running, drizzle in the olive oil.
To serve, transfer the hummus to a bowl and drizzle with additional olive oil and sprinkle with paprika
Whole Wheat Pancakes
Makes 10 pancakes
3/4 cup all-purpose flour
3/4 cup whole-wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 cup low-fat buttermilk
1/2 cup non-fat milk
1 tablespoon honey
1/4 teaspoon vanilla
Preheat a large nonstick griddle or skillet over a medium-low flame.
In a medium bowl, whisk together the dry ingredients (First 5).
In another medium bowl, beat together the eggs, buttermilk, non-fat milk, honey and vanilla.
Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. The batter will be somewhat lumpy.
Use a 1/3 cup measuring cup to ladle the batter onto the griddle or skillet.
Flip the pancake when the top is bubbling and it is golden brown on the bottom.
Then cook until the other side is golden brown
1/2 cup fresh or thawed berries (raspberries, blueberries, or sliced strawberries)
1 tablespoon honey
1/2 tablespoon lemon juice
Combine all the ingredients in a blender.
Puree until smooth.
Push through a fine strainer to remove the seeds.
Use as directed.
Adults only: add 2 teaspoons Kirschwasser (cherry brandy, optional) or 2 tablespoons white wine depending what you are serving with.