Cooking...

because I have to

Saturday, March 08, 2014

Best Homeade Banana Pancakes

Posted by Brekk Bird |

Whole-Wheat Banana Pancakes from 100 Days of Real Food 
Whole-Wheat Banana Pancakes
Ingredients
  • 2 cups whole-wheat flour
  • 2 teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 1 tablespoon honey
  • 2 large eggs, lightly beaten
  • 1 ¾ cups milk
  • 2 tablespoons unsalted butter, melted + butter for frying
  • 2 ripe bananas, mashed
  • 100% pure maple syrup for serving
Instructions
  1. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  2. Make a well (hole) in the center of the flour mixture and pour in the honey, eggs, milk, and 2 tablespoons of melted butter. Whisk together thoroughly, but do not overmix.
  3. Gently fold the mashed bananas into the batter with a spatula.
  4. Heat a griddle or sauté pan over medium-high heat. Swirl enough butter around the pan until it is well coated. Add pancake batter using a soup ladle.
  5. When the pancakes have begun brown on the bottom, flip them over to cook the other side.
  6. Serve with warm maple syrup and a side of fruit. And don’t forget to freeze the leftovers for another day!
I made these with my preschool class and we ate them for snack, they were so good without syrup. 

Saturday, March 08, 2014

Green Bean and Pesto Lasagna

Posted by Brekk Bird |

This is such a delicious vegitarian dish_ Pesto and green bean lasagne. Lovely with some fresh cherry tomatoes and fresh basil on top to garnish. 
Lasagne Al Pesto

Total Time: 1 hr 45 min
Prep:1 hr
Cook: 45 min

Yield:
8 servings

Pesto Sauce:
4 bunches fresh basil, leaves picked
4 cloves garlic, lightly crushed
1 cup pine nuts
1 cup freshly grated Parmigiano-Reggiano
1/2 cup ricotta cheese
1 tablespoon yogurt
4 tablespoons extra-virgin oil
Sea salt and freshly ground black pepper
Fresh Lasagne:
2 cups all-purpose flour, plus more for dusting
Pinch salt
2 eggs
2 tablespoons olive oil
Directions: Place the basil leaves, garlic, and pine nuts in a mortar or food processor. Grind or pulse until the leaves are finely chopped. Gradually incorporate the Parmigiano Reggiano, ricotta and yoghurt. Then, work in the oil, adding it in a steady stream. Season the pesto to taste with salt and pepper.
Ingredients

Kosher salt
1/2 pound fresh green beans, ends removed
1/2 pound new potatoes, scrubbed
1/2 pound dried lasagne
shredded Mozarella, for serving
Freshly grated Parmigiano-Reggiano, for serving
Directions

Bring a large pot of salted water to a boil. Cook the potatoes then the beans in the water, cooking each until just tender. Drain the potatoes and slip off the skins. Drain the beans and refresh them in ice water.

Refill the pot with salted water.  Cook Lasagna noodles to aldente.

Coat the bottom of a 9 by 13-inch serving dish with a thin layer of pesto. Cover the pesto with a 1/3 of the warm lasagne noodles. Spread pesto over the pasta. Slice the potatoes up into thin pieces and put half of them and half the beans on top. Arrange another layer of pasta over the beans and potatoes, cover with pesto, another layer of beans and potatoes then a final layer of pasta. Cover the lasagne with mozarella and Parmigiano-Reggiano. Bake 350 degrees for 1 hour.

***I think it would be good with Spinach also

Saturday, March 08, 2014

Coconut Curry Cauliflower Soup Tapas

Posted by Brekk Bird |







Coconut Curry & Cauliflower Soup


Yield: Makes 4 large or 12 mini servings
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes


 

Ingredients:

1 head cauliflower
1 small, fresh clove garlic
1/2" slice shallot
1 can coconut milk
1/2 tablespoon curry powder
1/2 teaspoon garam masala (optional)
salt to taste
1 cup purple grapes, halved
1/4 cup scallions, chopped
2 tablespoons sliced almonds

Directions:

Clean cauliflower and place the florets into a large pot. Cover with water and bring to a boil. Cook until tender. Drain everything but 1/4 cup of water.
Transfer cauliflower to an industrial-sized blender (like a Vitamix). Add garlic clove, shallot, coconut milk, curry powder, and garam masala. Blend until creamy. Add salt to taste. Add more water, if needed, until the soup is a pourable consistency.
Pour soup into serving bowls. Top with grapes, almonds, and scallions. Serve hot or room temperature. Enjoy!

Tuesday, March 04, 2014

Cheesy Greek-Style Baked Quinoa

Posted by Brekk Bird |



Ingredients
Serves four.

2 1/2 cups cooked quinoa
1 1/4 cup fat-free feta cheese
1/2 cup reduced-fat shredded mozzarella or cheddar
1 cup marinated artichoke hearts (in oil)
1 cup chopped spinach
1 cup diced cherry tomatoes
1/2 cup skim milk
1 tsp crushed or minced garlic
1 tsp lemon juice
1 tsp parsley
1 tsp onion powder
Sea salt and course black pepper to taste

Directions
Prepare the quinoa as directed. While quinoa cooks, dice cherry tomatoes and chop spinach leaves, then set aside. Next, in food processor combine feta, skim milk, garlic, lemon juice, and parsley — blending until smooth.

When ready, stir artichoke hearts, cherry tomatoes, and spinach into quinoa, plus one tablespoon oil from artichokes, stirring well. Pour over with feta sauce, then season with onion powder and salt & pepper, combining thoroughly.

Transfer mixture to oven-safe casserole dish, spreading evenly. Top with remaining feta and mozzarella (or cheddar), then bake at 400F degrees for 15 minutes until top has melted. Immediately plate and serve.

Subscribe