BRAINLESS BANANA PANCAKES
Serves: 3
So yummy and sweet ... you don't even need syrup!
INGREDIENTS
1 cup flour
2 tsp baking powder
1 banana, mashed
1-1/4 cups soy milk
1 tbsp sweetener
sliced fresh fruit (garnish)
DIRECTIONS
1. In a large bowl, sift the flour and baking powder together.
2. In a small bowl, mash the banana with a fork and add 1/4 cup of
the milk, mixing together until there are no lumps. Add the banana,
sweetener, and remaining soy milk to the dry mix and stir together
until "just mixed."
3. Portion out about 3/4 to 1 cup of batter onto a hot non-stick pan
or a lightly oiled frying pan and cover with a lid. Let sit on medium
heat until the center starts to bubble and become sturdy. Flip
pancake over and cook other side until golden brown. Repeat process
until all the batter is gone.
4. Garnish with fresh fruit and maple syrup.
Reprinted with permission from HOW IT ALL VEGAN! by Tanya Barnard and
Sarah Kramer (www.GoVegan.net), Arsenal Pulp Press.
NUTRITION INFO
Calories: 247
Fat: 2.6 g
Carbohydrates: 48.4 g
Protein: 9.3 g
Monday, January 7, 2008
Caramel popcorn
Ingredients:
1. Preheat oven to 250 degrees. Place popcorn in a very large bowl
2. In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.
3. Place in 2 large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.
- 1 cup butter
- 2 cups brown sugar
- ½ cup corn syrup
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- 5 quarts popped popcorn
1. Preheat oven to 250 degrees. Place popcorn in a very large bowl
2. In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.
3. Place in 2 large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.
Inside Out Ravioli
Inside Out Ravioli
Very good. Moh took some leftovers to work once, and his coworkers wouldn't let him eat it in peace. Sometimes I add ground beef to the sauce, sometimes not.
Inside Out Ravioli
1 10 oz. pkg frozen spinach, defrosted and drained
1 lb. bowtie noodles, cooked and drained
3 T. oil
2 c. sharp shredded cheddar
1/2 c. breadcrumbs
2 eggs
garlic salt to taste
64 oz. red meat sauce
Combine all ingredients except red sauce in a large
bowl. Put 2 c. of red sauce in the bottom of two greased
deep baking dishes. Add half of the pasta mixture on
top. Pour another 2 c. of red sauce on the top of the
mixture. Sprinkle parmesan cheese on top and place in a
375 degree preheated oven for 45 minutes or until
bubbly. This dish also freezes well.
Enjoy!
Very good. Moh took some leftovers to work once, and his coworkers wouldn't let him eat it in peace. Sometimes I add ground beef to the sauce, sometimes not.
Inside Out Ravioli
1 10 oz. pkg frozen spinach, defrosted and drained
1 lb. bowtie noodles, cooked and drained
3 T. oil
2 c. sharp shredded cheddar
1/2 c. breadcrumbs
2 eggs
garlic salt to taste
64 oz. red meat sauce
Combine all ingredients except red sauce in a large
bowl. Put 2 c. of red sauce in the bottom of two greased
deep baking dishes. Add half of the pasta mixture on
top. Pour another 2 c. of red sauce on the top of the
mixture. Sprinkle parmesan cheese on top and place in a
375 degree preheated oven for 45 minutes or until
bubbly. This dish also freezes well.
Enjoy!
Pizza Crust
I love the garlic herb version, have yet to try the whole wheat one, but that's next
Pizza Crust
Master Pizza Dough
Makes 1 (14-inch) thick-crust pizza or 2 (12-inch) thin-crust pizzas.
3 to 3-1/2 cups all-purpose flour
1 envelope FLEISCHMANN'S RapidRise Yeast*
3/4 teaspoon salt
1 cup very warm water (120 to 130oF)
2 tablespoons olive or vegetable oil
Cornmeal
Directions
In large bowl, combine 2 cups flour, undissolved yeast, and salt. Stir very warm water and olive oil into flour mixture. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.
Lightly oil 1 (14-inch) or 2 (12-inch) round pizza pan(s).** Sprinkle with cornmeal. Shape dough into smooth ball. Divide and roll dough to fit desired pan(s). Top pizza as desired. (see Pizza Toppings tip below)
Bake at 400oF for 20 to 30 minutes or until done. Baking time depends on size and thickness of crust and selected toppings.
*To use FLEISCHMANN'S Active Dry Yeast: Use 1 package Active Dry Yeast, 1 cup warm water (100 to 110oF), and flour, salt, and oil listed above. Place 1/4 cup of the warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, salt, oil, and 2 cups all-purpose flour; stir well. Stir in enough remaining flour to make soft dough.
Knead as directed. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled, about 30 to 60 minutes. Punch dough down. Remove dough to lightly floured surface. Shape, top, and bake as desired.
**Master Pizza Dough fits the following pans:
- 1 (15 x 10-inch) baking pan
- 1 (13 x 9-inch) baking pan
- 1 (14-inch) or 2 (9-inch) deep-dish pan(s)
- For individual pizzas, shape dough into 6 or 8 (7-inch) rounds and place on 2 greased baking sheets.
GARLIC AND HERB PIZZA DOUGH: Add 2 teaspoons SPICE ISLANDS Sweet Basil, Oregano (leaves), or Rosemary and 1 clove finely minced garlic along with dry ingredients.
CORNMEAL PIZZA DOUGH: Replace 1/2 cup all-purpose flour with cornmeal.
WHOLE WHEAT PIZZA DOUGH: Replace 1 cup all-purpose flour with whole wheat flour.
Nutrition Information
Per Serving for master pizza dough and garlic and herb pizza dough, without toppings (1/12 of recipe): calories 153; total fat 3 g; saturated fat 0 g; cholesterol 0 mg; sodium 148 mg; total carbohydrate 27 g; dietary fiber 1 g; protein 4 g.
For cornmeal pizza dough, without toppings (1/12 of recipe): calories 152; total fat 3 g; saturated fat 0 g; cholesterol 0 mg; sodium 150 mg; total carbohydrate 26 g; dietary fiber 1 g; protein 4 g.
Pizza Crust
Master Pizza Dough
Makes 1 (14-inch) thick-crust pizza or 2 (12-inch) thin-crust pizzas.
3 to 3-1/2 cups all-purpose flour
1 envelope FLEISCHMANN'S RapidRise Yeast*
3/4 teaspoon salt
1 cup very warm water (120 to 130oF)
2 tablespoons olive or vegetable oil
Cornmeal
Directions
In large bowl, combine 2 cups flour, undissolved yeast, and salt. Stir very warm water and olive oil into flour mixture. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.
Lightly oil 1 (14-inch) or 2 (12-inch) round pizza pan(s).** Sprinkle with cornmeal. Shape dough into smooth ball. Divide and roll dough to fit desired pan(s). Top pizza as desired. (see Pizza Toppings tip below)
Bake at 400oF for 20 to 30 minutes or until done. Baking time depends on size and thickness of crust and selected toppings.
*To use FLEISCHMANN'S Active Dry Yeast: Use 1 package Active Dry Yeast, 1 cup warm water (100 to 110oF), and flour, salt, and oil listed above. Place 1/4 cup of the warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, salt, oil, and 2 cups all-purpose flour; stir well. Stir in enough remaining flour to make soft dough.
Knead as directed. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled, about 30 to 60 minutes. Punch dough down. Remove dough to lightly floured surface. Shape, top, and bake as desired.
**Master Pizza Dough fits the following pans:
- 1 (15 x 10-inch) baking pan
- 1 (13 x 9-inch) baking pan
- 1 (14-inch) or 2 (9-inch) deep-dish pan(s)
- For individual pizzas, shape dough into 6 or 8 (7-inch) rounds and place on 2 greased baking sheets.
GARLIC AND HERB PIZZA DOUGH: Add 2 teaspoons SPICE ISLANDS Sweet Basil, Oregano (leaves), or Rosemary and 1 clove finely minced garlic along with dry ingredients.
CORNMEAL PIZZA DOUGH: Replace 1/2 cup all-purpose flour with cornmeal.
WHOLE WHEAT PIZZA DOUGH: Replace 1 cup all-purpose flour with whole wheat flour.
Nutrition Information
Per Serving for master pizza dough and garlic and herb pizza dough, without toppings (1/12 of recipe): calories 153; total fat 3 g; saturated fat 0 g; cholesterol 0 mg; sodium 148 mg; total carbohydrate 27 g; dietary fiber 1 g; protein 4 g.
For cornmeal pizza dough, without toppings (1/12 of recipe): calories 152; total fat 3 g; saturated fat 0 g; cholesterol 0 mg; sodium 150 mg; total carbohydrate 26 g; dietary fiber 1 g; protein 4 g.
Betty Crocker's Classic cookbook Lasagna
This is my signature dish. I always come back to this lasagna recipe. I scanned it out of my cookbook last night to post, so I thought I would share it on our blog.
I only use beef, though.
I only use beef, though.
Hershey's Deep Dark Chocolate Cake
(I've noted the modifications I've made)
**This is the cake we use for all birthdays! It is extremely easy, and so much better than a box mix! **
2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup HERSHEY®'S Cocoa Powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk (I use fat free half and half - don't use fat free milk!)
1/2 cup vegetable oil
2 teaspoons vanilla extract (plus, I add 1 t chocolate extract)
1 cup boiling water
Heat oven to 350 F. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. (Cake may be left in rectangular pan, if desired.)
**A big thing to know about baking chocolate cake (or brownies or cookies) is that you want to take it out of the oven *just* when its done. Usually, this is when you are able to smell the chocolate in the kitchen. I usually set the timer for a few minutes less than the recipe calls for, and check it at that point. This way, you don't run the risk of overcooking, and having it be dry. **
**This is the cake we use for all birthdays! It is extremely easy, and so much better than a box mix! **
2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup HERSHEY®'S Cocoa Powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk (I use fat free half and half - don't use fat free milk!)
1/2 cup vegetable oil
2 teaspoons vanilla extract (plus, I add 1 t chocolate extract)
1 cup boiling water
Heat oven to 350 F. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. (Cake may be left in rectangular pan, if desired.)
**A big thing to know about baking chocolate cake (or brownies or cookies) is that you want to take it out of the oven *just* when its done. Usually, this is when you are able to smell the chocolate in the kitchen. I usually set the timer for a few minutes less than the recipe calls for, and check it at that point. This way, you don't run the risk of overcooking, and having it be dry. **
Sunday, January 6, 2008
Vegetable Rice Pilaf
I used whatever frozen vegetables were on hand....peas & carrots, mixed , corn, etc. I also put pine nuts instead of the cashews, because that is what I had.
Vegetable Rice Pilaf
1 cup basmati rice
2 tablespoons oil
1/2 teaspoon cumin seeds
2 bay leaves
4 green cardamom pods
4 cloves
1 onion finely chopped
1 cup thawed frozen vegetables
1/4 cup cashews lightly fried
1/4 teaspoon ground cumin
1. rinse and soak rice for 30 minutes
2. heat the oil in a large frying pan and saute the cumin seeds for 2 minutes. Add bay leaves, cardamom, and cloves, and saute for another 2 minutes.
3. Add onion and cook till softened and lightely browned
4. Drain rice and tothe pan together with the vegetables and cashews. Cook for 4-5 minutes.
5. Add 2 cups water, ground cumin, and salt. Bring to a boil, cover, and simmer for 15 minutes over low heat, till all water is absorbed. Let stand, covered, 10 minutes before serving.
Vegetable Rice Pilaf
1 cup basmati rice
2 tablespoons oil
1/2 teaspoon cumin seeds
2 bay leaves
4 green cardamom pods
4 cloves
1 onion finely chopped
1 cup thawed frozen vegetables
1/4 cup cashews lightly fried
1/4 teaspoon ground cumin
1. rinse and soak rice for 30 minutes
2. heat the oil in a large frying pan and saute the cumin seeds for 2 minutes. Add bay leaves, cardamom, and cloves, and saute for another 2 minutes.
3. Add onion and cook till softened and lightely browned
4. Drain rice and tothe pan together with the vegetables and cashews. Cook for 4-5 minutes.
5. Add 2 cups water, ground cumin, and salt. Bring to a boil, cover, and simmer for 15 minutes over low heat, till all water is absorbed. Let stand, covered, 10 minutes before serving.
Piquant French Dip
(from Fix It and Forget It)
3lb chuck roast
2 c water
1/2 c soy sauce
1 t dried rosemary
1 t dried thyme
1 t garlic powder
1 bay leaf
3-4 whole peppercorns
French rolls
Place roast in slow cooker. Add water, soy sauce and seasonings. Cover and cook on high 5-6 hours or until beef is tender. Remove beef from broth and shred with fork (I cover it foil on a plate). Strain broth and skim the fat. Pour broth into small cups for dipping. Serve beef on rolls. The leftover broth is also good to freeze for a soup base later.
3lb chuck roast
2 c water
1/2 c soy sauce
1 t dried rosemary
1 t dried thyme
1 t garlic powder
1 bay leaf
3-4 whole peppercorns
French rolls
Place roast in slow cooker. Add water, soy sauce and seasonings. Cover and cook on high 5-6 hours or until beef is tender. Remove beef from broth and shred with fork (I cover it foil on a plate). Strain broth and skim the fat. Pour broth into small cups for dipping. Serve beef on rolls. The leftover broth is also good to freeze for a soup base later.
Saturday, January 5, 2008
Barefoot Contessa's Mexican Chicken Soup
The corn tortillas melt into the soup. Yum.
(serves 6 to 8)
4 split (2 whole) chicken breasts, bone in, skin on
Good olive oil
Kosher salt and freshly ground black pepper
2 cups chopped onions (2 onions)
1 cup chopped celery (2 stalks)
2 cups chopped carrots (4 carrots)
4 large garlic cloves, chopped
2 1/2 quarts chicken stock, preferably homemade
1 (28-ounce) can whole tomatoes in puree, crushed
2 to 4 jalapeno peppers, seeded and minced
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1/4 to 1/2 cup chopped fresh cilantro (optional)
6 (6-inch) fresh white corn tortillas
To serve
Sliced avocado
Sour cream
Cheddar cheese
Tortilla chips
Preheat the oven to 350 degrees. Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside. Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions starts to brown. Add the garlic and cook for 30 seconds.
Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using.
Cut the tortillas in half, then cut them crosswise into 1/2-inch strips and add to the soup.
Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated cheddar cheese, and broken tortilla chips.
(serves 6 to 8)
4 split (2 whole) chicken breasts, bone in, skin on
Good olive oil
Kosher salt and freshly ground black pepper
2 cups chopped onions (2 onions)
1 cup chopped celery (2 stalks)
2 cups chopped carrots (4 carrots)
4 large garlic cloves, chopped
2 1/2 quarts chicken stock, preferably homemade
1 (28-ounce) can whole tomatoes in puree, crushed
2 to 4 jalapeno peppers, seeded and minced
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1/4 to 1/2 cup chopped fresh cilantro (optional)
6 (6-inch) fresh white corn tortillas
To serve
Sliced avocado
Sour cream
Cheddar cheese
Tortilla chips
Preheat the oven to 350 degrees. Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside. Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions starts to brown. Add the garlic and cook for 30 seconds.
Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using.
Cut the tortillas in half, then cut them crosswise into 1/2-inch strips and add to the soup.
Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated cheddar cheese, and broken tortilla chips.
Saturday, December 29, 2007
Chocolate Lovers Oatmeal
(from the Quaker Oatmeal website)
This one tastes a little like a creamy chocolate oatmeal cookie. And I sprinkled some cinnamon on top before eating it.
1 1/4 cups milk or chocolate milk
2/3 cup quick or old fashioned oats
1/8 t salt
1 T semi-sweet chocolate chips
In a medium saucepan, bring milk just to a boil. Add in other ingredients. Reduce heat to low. Cook 1-2 min for quick oats or 5 for old fashioned, stirring occasionally. Let sit until it reaches the consistency you like. Makes 2 servings.
This one tastes a little like a creamy chocolate oatmeal cookie. And I sprinkled some cinnamon on top before eating it.
1 1/4 cups milk or chocolate milk
2/3 cup quick or old fashioned oats
1/8 t salt
1 T semi-sweet chocolate chips
In a medium saucepan, bring milk just to a boil. Add in other ingredients. Reduce heat to low. Cook 1-2 min for quick oats or 5 for old fashioned, stirring occasionally. Let sit until it reaches the consistency you like. Makes 2 servings.
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