Banana Pancakes

Posting for my own reference, however, if you are reading this, enjoy!

I avoid processed sugars and flours, which requires some rethinking and creativity.
It isn't difficult, just a change in mind set.
I look at Paleo and Whole 30 websites for recipes and meal idea.

This Banana Pancake recipe is a combination of a few recipes that I have tried. I make a little differently each time. You can adjust amounts to your taste.

In a blender, combine:
4 Eggs
2-3 Bananas
3-5 Tbs Almond Flour ( or a combination of Almond and Coconut Flour)
1/2 tsp Cinnamon (more or less depending on tastes)
2 T Coconut Oil
1 tsp Vanilla
Dash of Salt

Cook on a griddle on med-high heat. I put coconut oil on the griddle so they wont stick and for added flavor.
Make the pancakes small as they tend to not get cooked inside before they start to get over cooked on the outside.

Enjoy

Cafe Rio at Home

Because I live in Florida, there is no other choice but to enjoy Cafe Rio at home.
Thankfully, many people have shared copycat recipes that help make this possible.

Andrew is home and Cafe Rio is on the menu for tonight.
Below are two links for Cafe Rio copycat recipes. I have used both and they are delish.

1)  Favorite Family Recipes
2)  One Good Thing By Jillee

Chicken With Plum Sauce

Another recipe from our amazing Young Women Camp cook.
Made entirely from scratch and a HUGE hit at camp and with our family.
It is also SOY and PEANUT free!!!!

Ingredients:
4-6  (6-8 oz each) Boneless Chicken Breast Halves
Coarsely ground Salt and Pepper
2 Tblsp Olive Oil

1/2 Medium Red Onion, diced
1/2 Jalepeno Chile, (Ribs and seeds removed for less heat) Chopped
4-6 Red Plums (about 1 pound), halved, pitted, and cut into 1/2 inch pieces
1/3 C Packed Brown Sugar
2 Tblsp Cider Vinegar
3/4 tsp Curry Powder
1/4 tsp ground Ginger
1/4 C Water
( I add a little more of the seasoning and spices to my taste- don't be afraid to add more)

Directions:
Season Chicken with Salt and Pepper. In a large skillet, heat 1 Tbsp Olive Oil over medium. Add chicken and cook until opaque throughout, about 5 minutes per side. Transfer to a plate

To make Plum Sauce:
Add remaining 1 Tbsp Olive Oil to Skillet. Then add, onion & jalepeno -cook until softened, about 3 minutes. Increase heat to medium-high; add plums, sugar, vinegar, curry, ginger, and 1/4 C Water. Bring to a boil; reduce to a simmer, and cook until plums are softened and liquid is slightly syrupy, about 8 minutes.

Add chicken and any juices that have accumulated on the plate. Simmer until heated through, about 4 minutes. Season with salt and pepper to taste.

Serve over Rice.

Oatmeal Raisin (or no raisins) Cookies

Our Young Women Camp Cook is amazing.
An entire week of prepared from scratch meals, including freshly baked homemade cookies every afternoon.
She has an amazing staff and everyone learns so much from her. It is a delight to work with her.
Everything is prepared with love which contributes to the beautiful spirit we experience at our Stake Young Women Camp.

Here is the  best Oatmeal Raisin Cookie Recipe I have ever made and tasted
(I only put raisins in half the batter because only half of our family likes raisins in their cookies)

Oatmeal Raisin Cookies
(1 hour before making the cookies, soak 1 1/2 Cups of Raisin in Hot Water-drain before using in recipe)

Whisk together and set aside:
2 C All purpose flour
1 tsp Baking Soda
1 Tsp Baking Powder
1 tsp Kosher Salt

Cream together:
1 C Unsalted Butter
1 C Granulated Sugar
1 C Brown Sugar, firmly packed
2 Large Eggs
2 tsp Vanilla

Then stir in flour mixture  until no flour is visible and add:
3 C Old Fashioned Rolled Oats (not instant)
Do not over mix as this will make a tough cookie if the gluten develops to much.

Stir in the raisins

Drop dough by tablespoon  2 " apart onto a baking sheet that has been sprayed with non-stick spray. ( I use parchment paper)
Bake 11-13 minutes  at 350 degrees on center rack until golden but still moist beneath cracks on top.
Remove from oven; let cookies sit on baking sheet for 1-2 minutes before transferring to wire rack to cool.

Makes about 2 dozen cookies.

Egg Salad

I have realized that I am way behind recording some of the tried and true family favorite recipes along with some of the new.

I am NOT an Egg Salad lover but this recipe is an exception.
It uses only a small amount of mayo and the cream cheese holds the mixture all together.

Mix the following together:
4oz Cream Cheese
3 Tbsp Mayo (I used soy free mayo)
2 Tbs Chives or 1 T grated onion
1/2 tsp Ground Sea Salt
1/4 Tsp Ground Black Pepper

Mash:
6 Hard Cooked Eggs

Add to Eggs:
4-6 Strips of cooked crumbled Bacon
1/2 C Cheddar Cheese, shredded (or any other cheese you prefer)

Mix in the Cheese Mixture and Enjoy!
Delicious plain or on bread.

I think this would make a great party sandwich and normally, I avoid egg salad sandwiches at parties.
Seriously delicious!

Friday Night Pizza

We have been wanting to re-visit our tradition of making homemade pizzas on Friday night. With one text message to my sister, the amazing chef, within an hour, via email, I had the best dough and sauce recipe I have ever tried. 

Katherine made the dough and sauce from start to finish. It was deeeeelish. I am posting the recipe here so I will know where to find it. 

We are back in the homemade pizza business!

Enjoy!

Do you like to make homemade pizza? This is worth a try-especially the sauce.

Pizza Crust:

1/2 cup warm water

1 envelope instant yeast (2 1/4 t.)

Let water and yeast proof/bloom about 5 minutes until nice and frothy

Then add to it:

1 1/4 c. water

2 T. olive oil

4 c. (22 oz.) bread flour (note: I use all purpose flour here, only King Arthur brand) 

1 1/2 t. salt

Combine in mixer or by hand and knead about 5 minutes until a ball of dough forms.  Oil bowl and let rise, covered 1.5 - 2 hours. 

Set oven to 500.  I use a 11 x 18 size pan and this fills it nicely.  You could get 2 round pizzas out of this.  Put sauce and toppings on and bake 8-12 minutes until crust is a bit browned and bubbling and cheese is nicely melted.

Here is a really good, easy sauce that works so well with this crust:

1 - 28 oz. can whole or diced tomatoes

1 T. olive oil

1 clove garlic, minced

1 t. salt

1/4 t. dried oregano (or Italian blend)

1 t. red wine vinegar

a pinch of crushed red pepper flakes( it doesn't make it spicy, just deepens flavor, but is optional)

Blend in blender, food processor, anything to get a smooth puree or if your like your sauce chunky leave it, but mince the garlic first.  

Words from my sister:

The crust recipe is from Baking Illustrated and the sauce, Cooks Illustrated.  Best of the best in my opinion.  I make this pizza at least once a week and my family LOVES it. I have even made deep dish with it, the crust is to die for.  Hope you make it.  Let me know if you like it.

Just like every recipe she shares with me...This is the BEST.

Granola and a Flashback

For Father's Day, I made homemade granola for Ron and my dad. It is my favorite recipe and I knew they would like it. Sunday mornings can be so rushed, I thought this would be a quick breakfast for Ron. And when Publix had Buy One-Get One Free Oats this week..it was a done deal.
Because I have been asked for the recipe several times over the past few days, here it is...no having to search through a few layers on my blog and link to my sister's blog and search through a few more links.
Here is a photo from the first time I blogged about granola in 2007 (5 years ago? Seriously?)

Granola**
4 C Old Fashioned Oats (don't use rolled or quick or steel cut oats)
1/2 C Wheat Germ
1/2 C Brown Sugar
1/2 C Coconut (optional depending on tastes)
1/2 C Sunflower Seeds ( I use more and use the lightly salted sunflower seeds)
1/4 C Flax Seeds (Optional-unless you have my genetics)
1 C Nuts (your choice) I use Almonds. I chop up about 1/4 C and add the rest whole
Mix this all together in a large bowl.

In a saucepan mix together:
1/2 C Vegetable or Canola Oil (dont use Olive Oil-it is too heavy for this)
3/4 C Honey
Stir constantly over medium-high heat and bring to a rolling boil
Add:
2 tsp Vanilla
Stir Well and pour over Oat mixture. Mix until all are well coated.

Spread oat mixture on large baking sheet.
Bake at 325 for 15-20 minutes, stirring every 3-4 minutes.
Watch closely and do not let it cook too long. It will burn quickly.
You want it to be golden, but not too brown.
Remove from oven and let sit to cool.
Break into large chunks and store in air tight containers.

**This is my basic recipe. I never add dry fruit until I am going to eat it. When I am ready to eat, I sprinkle craisins, raisins, or any other dried fruit on top.
For the nuts and seeds, add what you like the best, be creative and make this a custom mix that you will enjoy.
Pecans are very good in this recipe. I have never tried Walnuts, but if that is your nut of choice, you will like it.

Enjoy!

To Peel...Or Not To Peel....
Trust me....I do have a life..and I spend most of my time pondering things of more depth. However, a recent Apple Crisp discussion has me wondering. ....
After The Breast Cancer Walk on Saturday, there were hundreds and hundreds of apples leftover. Many of the remaining apples were sent home with Committee Members (including a huge pile to my household, yet there were still hundreds left. Those were donated to Charity.
With piles of fresh apples, it was time to make the first Apple Crisp of the fall season.
This is where my wondering and question comes in.... When you make Apple Crisp, do you PEEL the apples or leave the skin on? (I know....such an in-depth question to take up space in the Blogsphere) The Apple Crisp of my childhood always had the skin removed....that is just the way it is made...it was delcious...end of discussion...or so I thought. On Sunday, I made TWO Apple Crisps (did not even make a dent in the apple "orchard" growing in my dining room)... one with the skins ON and one with the skins removed. We were hosting an Open House and this was the dessert. A certain member of my family did not think I should serve Apple Crisp WITH the skins on to guests...just "Not appropriate". There was a discussion and I was a littel worried, however it seems that people liked the Apple Crisp BOTH ways and so do I. After all, what is not to love about homemade Apple Crisp with fresh whipped cream? Skins ON or OFF? Hungry? I will also note that leaving the skins ON the Apples cut the preparation time way down...just another point for leaving the skins ON.
For future Apple Crisps, I will vote on the side of leaving the skins ON....no shame...just leave the skins on and enjoy all the extra time and fiber!

What about you?

Maybe I should ask...What Would Martha Do?

(after all...the above photo is hers..and you can look for yourself at those peeled apples)

Do You Peel The Skins or Leave Them ON when you make Apple Crisp?

I gotta know.

Dont let peer pressure from Martha influence you.

Do you have any other recipe suggestions for using this Apple Orchard

growing in my Dining Room?

I have Granny Smith, Red Delicious, Macintosh, and Gala

(Great Mix, Huh?)

Giveaway and Salad Recipes

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My First Summer of 2008 Giveaway!

Click HERE To Enter

Scroll down to the next post for more details!

Now... For Alison's Shower Recipes

Trust me, you will want to run to Costco after reading the end of this post!

Personally, I don't need an excuse to run to Costco!

I will start with the most requested. Good thing I am finally posting this as I have almost lost the stained, faded piece of scrap paper it is on.

I wish I could say my recipes are neatly organized in one place...mmmm...they are not!

I do recognize the scraps of paper I am looking for that have so many of my favorites on them. I can usually tell you where I was when I wrote the recipe, who gave it to me, when I first ate it, etc. Does anyone else have recipes written on all sorts of papers?

Spinach Strawberry Salad~Lemon Poppy Seed Dressing

Salad:

1 10 Oz Bag of Fresh Baby Spinach (I like to add Arugula, but did not for the shower)

1 Small Cucumber, sliced in small pieces

1/4 C. Red Onion, Sliced

1/4 C. Toasted Sliced Almonds

1 1/2 C. Sliced Strawberries (I have used Raspberries, Craisins, etc)

Dressing:

Juice of 1 Fresh Lemon (You may as well buy a bag of lemons at Costco, you will want to make a lot)
2 Tbsp White Wine Vinegar
1 Tbsp Veg Oil, I used Canola Oil (Don't use Olive Oil, it makes this too heavy)
1 tsp. Poppy Seeds
1/3 C. Sugar
1/2 tsp Lemon Zest

Place in blender and whip at high until frothy and well blended.

I usually double or triple this dressing recipe.

Asian Salad

I "invented" this recipe, so I hope it comes out right in print.

Salad:

1 Bag Broccoli Slaw ( Use Cabbage, if desired)

1 Small Can Mandarin Oranges (drained and dried)

1/2 C. Lightly Salted Cashews ( Use Chow Mien Noodles as a variation)

Dressing:

Go To Costco and BUY a bottle of

Rikki's Gourmet Soy-Ginger Dressing and Marinade!

Yep! It is in the Refrigerated Section at the back of the store.

Use about 1/2 Cup
I place the slaw on an oval platter, arrange the oranges and cashews on the top. Right before serving, I pour the dressing over the salad!! Voila!!!

****Another AWESOME way to use Rikki's Soy Ginger Dressing is to pour it over chicken (any size, type, etc) and bake it all day in a Crock Pot!!! Yes! Before serving, add some Cashews!!! Yes! Also, marinade Chicken Breasts in Rikkis and then bake them. After they are done, cut them up and add them to a salad!!!

OK, Ready, Set , Go....To Costco To Claim Your Own Bottle Of

Rikkis' Gourment Soy Ginger Dressing and Marinade!