Makin' Banana Pancakes....

It's been quite some time since I last posted a recipe so I'm actually kind of excited to do so.

On hand I had two very ripe bananas, two eggs and some almond milk.

That's pretty much it.  Truth is, I need to visit the grocery store soon. 

Really soon.

But I also wanted to make a little breakfast for us since "lazy Sundays" have become a thing of the past.

And that is where Banana Pancakes come in.

The first time I had even heard of banana pancakes was in a Jack Johnson song (which I had to listen to while making these baby-cakes.)

Here.  You listen now.

I've never made them and never even had them, so this was truly an experimental recipe.

How would it taste? Were the bananas too ripe? Is this going to be a waste of time and dwindling supplies?

The end result was another delicious recipe to add to my stack of foods I want to make again.

Go ahead and give them a try! They are pretty delicious.  The recipe that follows is from AllRecipes.com, with a few added tweaks from me...

Banana Pancakes

Ingredients

• 1 cup all-purpose flour (I used whole-wheat flour)
• 1 tablespoon white sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• a couple dashes of cinnamon
• 1 egg, beaten
• 1 cup milk
• 2 tablespoons vegetable oil
• 2 ripe bananas, mashed
• a dash of vanilla

Directions

1. Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
2. Stir flour mixture into banana mixture; batter will be slightly lumpy.
3. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

Oatmeal is the name...

...and breakfast for dinner is the game.

Breakfast for dinner seems to be a common theme lately in these here parts.

And why not?

For a person who pretty much loves every breakfast food, I can not argue.

This time around I wanted pancakes.

But these are not your ordinary pancakes.

These?  These were meant to be "Oaty pancakes (oaty = oatmeal)

But there was a catch.  You see Aaron is not a fan of pancakes so instead they were made into waffles.

Whatevs...still good in my book.

Then I figured since this was breakfast for dinner and not the breakfast I would bring some beer to the table.

But this was not your ordinary beer....this was oatmeal stout.  So it was obviously meant to be.

All they way around.

Here's the recipe if you want to try these waf-cakes

(waffle+pancake=wafcake)

Got it?

Good.  Now go make this and eat....but only if you want to.



Oaty (and quite tasty) Pancakes

• 1/2 c flour
• 1/2 c quick oats
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 c buttermilk
• 1 tsp vanilla
• 2 tbsp vegetable oil
• 1 egg
• 2 tbsp brown sugar

1. Mix all ingredients together.  Let the mix sit for a few minutes to allow oats to soften.

By the way... way less oil can be used

Maple-roasted sweet potatoes

I love sweet potatoes, or yams.....I always get the two confused.

Anyway, I'm always on the lookout for ways to make, then eat them.

I found one!

Here is the recipe

(again...a photo of the recipe card because I am so lazy.)

 and here is what the lil guys look like as they are getting ready to go into the oven for their transformation:

Hope you love this dish as much as I do if you decide to try it!

If you hate seafood you probably shouldn't read any further....

However, if you love seafood as I do....keep reading.

Just FYI, this is probably my laziest post yet.

I really didn't feel like typing all of the ingredients and instructions out, so...I took a picture instead!

The recipe is as follows:



The other side says cook an additional 10 minutes and serve over wild or brown rice.

I just didn't feel like taking a picture of the other side of the recipe card.....

I know.

Lazy Whitney.

I should also be the first to point out that I misspelled garlicky.

(Wait! I just googled and according to it I did not.

Google is right about everything.....)

My bad but oh so good!

Give it a try then try to make others eat it because you will be a garlic breathing dragon with no friends if they do not.

And no one wants that.
Not even the delicious little shrimp you are eating.

My Nanette

Before I decided to jump into my own blog, I experimented with some posts on google's "BUZZ."  For those not familiar with it, it's like a mini blog that can be seen by all those in your e mail group...if you use google's mail system..... ( I think.)

Anyway, I stumbled upon this post about my grandma, always known to me as "Nanny" and thought I would share it again because this little lady is worth reading about. 

"A little known fact some of you may already know about me: I enjoy many "creative" hobbies, yet do not really "Martha Stewart" any of them. However, one hobby I enjoy, nay, LOVE is..TA-DAH: cooking. My love really started with my Nanny (aka Marjorie / the little lady in pic # 1.)



This must be where I learned to pose in pictures...



Growing up she has always been, at 4'11, a major figure in my life. I can't remember a time when I didn't go over to her house and experience what really good food meant (and the art of being spoiled.) You name it, she's cooked it and perfected it. Flash forward to my married days. Nanny bought me my first cookbook "The Joy of Cooking." Before getting married the only things I knew how to cook was the basics and I didn't even like doing those. And now? LOVE it. Can't find enough cookbooks to satisfy me (see pic #2). The harder to find, the better.



All of my remaining cookbooks.  I had to release a few back to the wild.



Anyway, in reading Julia Child's book ( pic #3 and cue screaming) about her days in Paris and learning the art of French cuisine, I found someone else who loved cooking and all the gastronomical results that ensued. It has actually been a joy to read."

Still haven't finished this book.  Dont' tell my Nanny- I borrowed it from her!

So that was my flash from the past, as far as posting goes. 
Now I must go explore my cookbooks for some good, old fashioned comfort food!

 

When life gives you nothing....substitute

I have good news and bad news.  Which would you prefer first? Well....since this is a one-sided conversation, I just realized that you don't really have a choice (sorry).  Okay, enough with that.  The good news?  I actually cooked today.  The bad news? No pictures to prove that I did.  Oh well, right?

You see, the thing is: I've been missing my "lazy Sundays" lately.  So, I decided this afternoon that at the very least  I would cook lazy-Sunday-breakfast-food for lunch.  That was a mouthful.  Literally.   Don't get too excited....it was only waffles.  But not waffles from a mix.  These were from scratch.  Is there any other way?!?   However, I ran into a little speed-bump.  The recipe called for all purpose flour and I only had whole wheat flour.  Hmm.  It also called for milk.  I only had almond milk. Eh.  I decided to go for it and substitute with what I had.  Oh, one more thing...I forgot I was making waffles and whipped up pancake batter instead.  Any-hoo, Here is the recipe  from the '63 Good Housekeeping Cookbook as follows:

Homemade Pancakes

• 1 1/4 cups sifted all-purpose flour
• 2 1/2 tsp double acting baking powder
• 2 tbsp sugar
• 3/4 tsp salt
• 1 egg
• 1 1/4 cups milk *
• 3 tbsp melted butter, margarine or oil
• 1 tsp vanilla or emulsion

1. Set griddle over low heat to warm up.  Into medium bowl or wide-mouthed pitcher, sift flour, baking powder, sugar and salt.
2. In small bowl, beat egg well; add milk, butter.  Slowly stir into flour mixture, mixing only until dry ingredients are wet.
3. When griddle is hot enough to make a drop of cold water dance, lightly grease or not as manufacturer directs.  Drop batter from pitcher or large spoon onto griddle, lightly spreading each cake with back of spoon into round about 4" in diameter.  Don't crowd cakes or they will be difficult to turn.  Cooking about 3 cakes at a time is usually safe.
4. Cook over low heat until rim of each cake is full of broken bubbles and underside is golden brown.  Turn only once.

*for thicker pancakes, use 3/4 cup milk

The rest of the recipe bores me, and I know from the bottom of my heart that you know how to make pancakes and waffles.  If not, let me know and I'll talk you through it.

Also,  I decided to do these waffles with a twist:  back-woods style.  Instead of just serving plain waffles I decided to make mine more of a "breakfast sandwich."  Allow me to explain.  Sometimes I just get bored with eating them with butter or syrup.  So instead, I like to combine mine with and over-easy egg and bacon.  Everything is better with bacon.  It goes a little like this:  waffle on the bottom, over easy egg on top, sprinkle some salt on top, drizzle it with syrup then flop the bacon on the side resulting in one nasty/great concoction.  I don't blame you if you don't want to try it this way, but I love it....sometimes!! 

By they way, the waffles in all of their substitution glory turned out delicious!  I might start making them this way all of the time.

Aebelskivers

     Eh?  What does aebelskivers mean?  You may wonder if it's a rare disease, or another word for underwear. Wait a minute, is it a bad word?   Fear no more my friends, it's none of the above.  It's actually quite a good thing.  An aebelskiver is a traditional Danish pancake that is in a shape of a sphere, unlike the flat "flap jacks" we all know as pancakes. 
     I first stumbled upon aebelskivers while flipping through the pages of a 'Williams-Sonoma' magazine.  The appearance of the pan intrigued me, the little sphere of goodness  that came out of the pan mystified me and the whole concept was completely foreign.  I had to try it! 

THE pan

     Later, I was talking to my mom about aebeslkivers and how I wanted to buy this little pan to try them out.  I thought I was being very modern in introducing this new-to-me-traditional-food-sphere to her.  Guess what?  My mom was waaaaaaay ahead of me.  She had not only heard of them, she made them.  In fact, she had an actual aebelskiver pan in her kitchen at that moment.  What-what?!  Turns out my great grandmother, Lily Tockey (on my Dad's side) was Dutch/German and she used to make them as well.  Want to know what else?  The pan my mom had was hers.  Amazing!  It seems I didn't just want to try to make these spheres of happiness,  I HAD to!  If both my great-grandmother and my Mom had made them, then so must I!  So, this morning felt like a good day to try a new recipe!  I'm glad that I did.  This recipe comes from Sunset Magazine (sorry, no traditional family recipes yet). 

Aebleskivers or danish pancake balls

Yield: Makes 12 or 13 pancake balls

Ingredients

• 1 1/4  cups  all-purpose flour
• 3  tablespoons  sugar
• 2 3/4  teaspoons  baking powder
• 1/4  teaspoon  ground cardamom or ground cinnamon
• 1/4  teaspoon  salt
• 1  large egg
• 1  cup  milk
• About 2 tablespoons melted butter or margarine

Preparation

1. In a bowl, mix flour with sugar, baking powder, cardamom, and salt. In a small bowl, beat egg to blend with milk and 2 tablespoons butter. Add liquids to dry ingredients and stir until evenly moistened.
2. Place an aebleskiver pan over medium-low heat. When pan is hot enough to make a drop of water dance, brush pancake cups lightly with melted butter and fill each to slightly below the rim with batter.
3. In about 1 1/2 minutes, thin crusts will form on bottoms of balls (centers will still be wet); pierce the crust with a slender wood skewer and gently pull shell to rotate the pancake ball until about half the cooked portion is above the cup rim and uncooked batter flows down into cup. Cook until crust on bottom of ball is again firm enough to pierce, about another minute, then rotate ball with skewer until the ridge formed as the pancake first cooked is on top. Cook, turning occasionally with skewer, until balls are evenly browned and no longer moist in the center, another 10 to 12 minutes. Check by piercing center of last pancake ball added to pan with skewer--it should come out clean--or by breaking the ball open slightly; if balls start to get too brown, turn heat to low until they are cooked in the center. Lift cooked balls from pan and serve hot (see notes). Repeat to cook remaining batter

.

Cupcakes and biscuits and cards....OH MY!

     So.....I had plans to bake some new things and share it with you.  I did bake some new things.  But I won't share it with you.  Here's why:
     First of all, we had some friends over for dinner and I wanted to "go all out."  Aaron picked out a fish dish (that sounds funny..) which turned out GREAT (you know what? I will share that recipe with you) and I decided to add a green salad and some cheese biscuits that were supposed to be "just like Red Lobsters."  They were not just like Red Lobster's and I was not pleased.  Strike one.  No biscuits for you.
     Secondly, I had a Hawaiian-themed scrapbooking party to attend and thought I'd make margarita cupcakes because they went over so well the last time I made them.  Wrong again.  Wrong, wrong and wrong.  Something went terribly (you guessed it) wrong and they just didn't taste as good as the last time.  I took them to the party anyway, and some girls liked them, others did not.  I came home with extras.  Strike two!  ( On a positive note, the party was both fun AND successful in that I managed to make 5 of my own cards.  Woo to the hoo.)
   Lastly, we had plans today to go over to a friends house for lunch.  I said I would bring rolls.  Originally I planned on going to the store and purchasing some but NO, I decided to make some.  These weren't supposed to be just any old roll either.  You see, when I was in elementary school there were these rolls.  Oh such rolls!  They were yeast rolls that were as high as they were wide.  They were both dense and moist and positively delicious.  I decided to make those.  So I found a high rated recipe online and made them this morning.  I was hopeful but the outcome was poor to say the least.  They were not high or moist.  They were hard-ish, not at all high and mediocre.  I watched as some pushed them around their plates and/or did not go back for seconds for them.  It was a sad day indeed.
     Oh well!  Julia Child had mess-ups (I'm guessing she did) and she carried on!  So will I!  Here's the recipe for the delicious fishes called Grouper parmesan from Cooks.com:

2 lbs. grouper fillets or other thick whitefish fillets
1 c. sour cream
1/4 c. grated Parmesan cheese
1 tbsp. lemon juice
1 tbsp. grated onion
1/2 tsp. salt
Dash hot sauce
Paprika
Chopped parsley

Cut skinned fish into serving size pieces. Place in a single layer in a well greased baking dish (12 x 8 x 2 inches). Combine remaining ingredients except paprika and parsley. Spread mixture over fish. Sprinkle with paprika. Bake in moderate oven at 350 degrees for 25 minutes or until done (do not overcook). Garnish with parsley. Serves 6.

Ol' reliable

When I share recipes, I noticed I only really share baked goods.  That is until now.  I've been craving good ol' marinara sauce for quite a while now.  I'm gonna say 4 years-for-awhile-now.  When I was single, I used to make it all the time but once Aaron entered the picture I stopped.  You see, Aaron doesn't love tomatoes and this is what my marinara sauce is made from.  Oh well.  I decided to make it tonight and I was not disappointed!

Marinara Sauce

(cook 30 min. before you plan on serving it)

2 tbsp olive oil

2 garlic cloves

1 small onion, chopped

1- 16 oz. can of tomatoes

1 - 6oz. can tomato paste

1 tbsp sugar

2 tsp basil

1 1/2 tsp. salt

In medium saucepan, over medium heat, in olive oil cook garlic and onion until tender (approx. 5 minutes).  Stir in tomatoes and their liquid plus the remaining ingredients.  Reduce heat to low and cover.  Cook for 20 minutes or until the mixture is thickened, stirring occasionally.

Serve with spaghetti or your other favorite pasta.  Voila!  Instant dinner

P.S.  I add a bit more sugar than the recipe calls for, usually 1/2 - 1 tsp more

GOING

GOING

GONE...GROSS LOOKING I KNOW...BUT SOOO DELICIOUS!



Hard-core deliciousness

A couple weekends ago, we had some friends stop by for the day.  Anyway, while the guy-folk were out in the freezing cold brewing their latest concoctions, we girls were inside, doing whatever we did.  At the end of the day, we all met at the table and had 'Golden Gate grilled cheese,' from Sunset magazine.  I jokingly referred to them as "grilled cheesus," because this sandwich has altered the course for all other sandwiches.  After coming in contact with the grilled cheesus, your life will never be the same. 

Thanks for capturing grilled cheesus in action Cam

Golden Gate grilled cheese (makes 2 sandwiches)

• 2 tbsp softened butter
• 1 tsp minced garlic
• 1/2 tsp red chile flakes
• 1 lg egg, beaten
• 1/4 c milk
• 1 c coarsely grated Parmesan cheese
• 4 slices sourdough (freshly cut if available)
• 6 oz thin sliced turkey
• 1/2 avocado, thinly sliced
• 2 slices muenster cheese
• 1tbsp chopped cilantro

In small bowl, combine butter, garlic and chile flakes.  In a medium bowl, whisk egg and milk.  Spread parmesan on a plate.  In a large frying pan, melt half the seasoned butter over medium heat.  Dip 1 bread slice in the egg mix, coating one side only.  Dip coated side in parmesan cheese.  Place to one side in frying pan, cheese side down.  Repeat with 1 remaining bread slice.  Arrange turkey, avocado, cilantro, and cheese on slices, dividing evenly.  Dip remaining bread into egg and then into parmesan. Arrange on sandwiches,cheese side up and cook over medium heat until undersides are golden brown, about 3-4 minutes.  Lift sandwiches and add remaining butter to pan; flip and cook until second slice is golden brown, an additional 3-4 minutes more.  Serve warm and enjoy!!

I just didn't have time...

     Where has the time gone?  I had very good intentions of trying to make regular posts but these past couple of weeks have been crazy.....Anyway, I feel sorry and want to make it up to you.  So here's a post AND a couple of my absolute favorite recipes ( but only a couple.)
      A couple weeks ago we had Aaron's sister and her husband come stay with us, so I was able to make a "special" breakfast (one I don't make everyday.)  It was in the form of a dried cherry "popover" with McMennamin's French Roast coffee on the side and deliciously refreshing mimosas.  Yummers.  Then I was able to make an old stand-by: Linguine with chile and crab, garlic french bread and a fresh green salad. 
     And now, I give to you the recipes (and pics- arranged and taken by Emelia, Thanks!!) to try, or not to try.  It's in your hands.  I know you'll make the right decision.

                                                                                

Linguine with chile, crab and watercress
1 clove garlic peeled and minced ( I add 2 x the amount)
1/2 tbsp sea salt
1 lg red chile, seeded and chopped (or 2-3 dried red chiles chopped/crushed)
11 oz crab meat (fresh, canned or frozen)
1/3 c extra virgin olive oil ( I don't use that much, maybe half that)
juice and zest of 1 lemon
1 (16 oz) package linguine
handful fresh or dry parsley
handful fresh watercress leaves, torn

Boil 5 qt. water.  With mortar and pestle, grind the garlic, salt and chile into a smooth paste, until it is tinged red.  Add crab meat, breaking it up gently.  Pour in oil.  Add lemon juice and zest.  Mix all ingredients with a fork.  Boil pasta until al dente and drain.  Top with crab sauce and toss.  Top with parsley and watercress.  Toss again and serve.

Next up is the popover:

                                                                       



                                                            Dried cherry "popover"

1tbsp unsalted butter, melted, plus more for the pan

3 large eggs, beaten

1/3 cup, plus 1 tsp, granulated sugar

3/4 c all-purpose flour

1 1/4 c whole milk

1/2 c dried cherries

Heat oven to 375 degrees.  Butter the bottom and sides of a 2-qt baking dish.  In a bowl, combine the eggs and 1/3 cup of the sugar.  Whisk in the flour until no lumps remain.  Whisk in the milk and  melted butter.  Pour the batter into the prepared pan and scatter the cherries over the top.  Sprinkle with the remaining sugar and bake until puffed and golden, about 45 minutes.  Serve warm.



Day 20

{A recipe I'd like to share}

This weekend I received my new apron (it was love at first sight) from Anthropologie (a store I love to love).  The reason I'm telling you this is that it has made me want to start cooking again ( I went on a brief hiatus) just so I can wear it.  So.... in addition to the recipe for Artichoke dip there will be a picture of me in my apron near the artichoke dip. Cuz' I can.  It's a win-win-win situation. 





Artichoke Dip with artisan bread, salami, apples and Ace Perry Hard cider

Artichoke Dip

• 2 packs cream cheese
• 1 can artichoke in brine or water (not marinated)
• 1/2 cup light mayo
• 1/4 cup shredded parmesan cheese
• 2-3 cloves minced garlic

Combine all in a mixer or with beaters.  Bake at 375 degrees F for 30 minutes or so, or put in crock pot for 2 hours.  Serve with crackers, bread, salami, etc.  Enjoy!



Yay for the apron!