Kay Wheeler Moore

Welcome to my blog

Hello. . .

The Newfangled Country Gardener is for anyone who has a garden, would like to have a garden, or who simply enjoys eating the garden-fresh way. I don't claim to be an expert; in this blog I'm simply sharing some of the experiences my husband and I have in preparing food that is home-grown.

About the author

Kay Wheeler Moore is the author of a new cookbook, Way Back in the Country Garden, that features six generations of recipes that call for ingredients that are fresh from the garden. With home gardening surging in popularity as frugal people become more resourceful, this recipe collection and the stories that accompany it ideally will inspire others to cook the garden-fresh way and to preserve their own family food stories as well. The stories in this book center around the Three Red-Haired Miller Girls (Kay's mother and aunts) who grew up in Delta County, TX, with their own backyard garden so lavish that they felt as though they were royalty after their Mama wielded her kitchen magic on all that was homegrown. Introduced in Kay's previous book, Way Back in the Country, the lively Miller Girls again draw readers into their growing-up world, in which a stringent economic era--not unlike today's tight times--saw people turn to the earth to put food on the table for their loved ones. The rollicking yarns (all with recipes attached) have love, family, and faith as common denominators and show how food evocatively bonds us to our life experiences.

Monday, October 11, 2010

Sweet potato pancakes nourishing and fibrific way to start the morming

The question nagged: what could I do with the remaining sweet potato I had purchased to make the serendipitous Peanut Butter Pumpkin Soup of a few days past? Sure, I could always serve it to myself for lunch as a baked sweet potato with a little brown-sugar substitute dotted on it. But my question about its use coincided with my desire to find something special for a Saturday-morning breakfast for Hubby on the a.m. we departed for the State Fair of Texas. I wanted to be sure it was a special day through and through (I knew the state fair-part would be).

In my fall recipe collection was a clipping from a Kroger grocery-store flyer; it featured a recipe for Sweet Potato Pancakes. It called for 1 cup mashed sweet potatoes--exactly the amount I could expect to achieve from my remaining sweet potato once it was microwaved. Although the very thought of pancakes sounded sinfully extravagant, this meal wasn't at all. All the substitutions amped it down into a "dining-light" category.

The breakfast with Sweet Potato Pancakes topped with blueberries for garnish truly was memorable and paved the way for an even-more memorable day. As we indulged in state-fair food, our consciences could take comfort in the fact that at least we had started the day healthy with this fibrific and nourishing breakfast!

Sweet Potato Pancakes

2 cups all-purpose flour
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon salt (or salt substitute)
2 tablespoons sugar substitute
1 teaspoon cinnamon
1/2 cup egg substitute
1 1/2 cups reduced-fat milk
1 cup mashed sweet potatoes
8 tablespoons light stick margarine melted
3 egg whites, whipped

Combine the flour, baking powder, salt, sugar substitute, and cinnamon. Make a well in the center of the dry ingredients. In a separate bowl mix the egg substitute, milk, sweet potatoes, and margarine. Add to flour mixture and stir until ingredients are moist. Beat the egg whites until stiff peaks are formed. Fold into pancake batter. Pour 1/4 cup onto a hot griddle and flip when pancakes bubble up. Top with your favorite fruit and low-calorie, sugar-free syrup, if desired. Serves 12 (serving size 2 pancakes).

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