Not Elvis’s PB and Banana Snack

Every time I buy bananas, I end up with one or two that turn dark in the fruit bowl. I’m not talking about rotten bananas–just dark. Instead of letting these go to waste or succumb to mold, I decided to experiment. I took pictures of the results, but because this snack is meant to be delicious instead of pretty, you’ll just have to try it out for yourself.

Ingredients:

Bananas
Margarine
Creamy peanut butter
Graham crackers (I use Kinnikinnick’s S’moreables)

Directions:

1. Peel bananas and slice them into pieces 1/8-1/4 inch thick.
2. Heat margarine in a pan and cook bananas.
3. When both sides of the banana slices are golden brown and soft (bordering on slimy) remove from heat.
4. Spread peanut butter on the graham crackers and top with a warm banana slice.
5. Keep napkins handy and enjoy.

Slow-Cooker Red Beans and Rice

I found a page from an old Southern Living under some stuff in my garage, and it featured the following recipe. What the heck, I thought. I had everything on hand (more or less), so I cooked it. The original recipe can be found here. It calls for turkey sausage, but most turkey sausage tastes like hot dogs, which are unpalatable to me, so I used pork instead.

Makes 10 cups
Prep: 15 minutes
Cook: 7 hours

Ingredients:

1 lb. dried red beans
3/4 lb. smoked sausage, thinly sliced
3 celery ribs, chopped
1 green bell pepper, chopped
1 sweet onion, chopped
3 garlic cloves, minced
1 Tbsp. Creole seasoning (I use Tony Cachere’s Original Creole Seasoning)
Hot cooked long-grain rice
Hot sauce to taste
Finely chopped green or red onion (optional garnish)

Directions:

1. Combine first 8 ingredients and 7 cups water in a 4-quart slow cooker.
2. Cover and cook on HIGH for 7 hours or until beans are tender.
3. Serve red-bean mixture with hot cooked rice and optional hot sauce and/or garnish.

Creamy Leek and Potato Soup

On a whim, I decided to make potato soup one cold night. I’d never even eaten potato soup before, so I didn’t really know what to expect. After searching for a bit, I came across the following recipe for Creamy Leek and Potato Soup by Emeril Lagassee on Food Network’s site. You can find the original recipe here, as I alter things a bit (because of allergies, I omit the cheese; because of preference, I omit the parsley).

Prep Time: 20 minutes
Cook Time: 35 minutes (or less)
Serves 4 to 6

Ingredients:

3 Tbsp margarine
3 cups sliced leeks, white and light green parts
1 tsp minced garlic
6 cups chicken stock
1 1/2 pounds boiling potatoes, peeled and quartered
Salt and pepper to taste

Directions:

1. In a large pot, melt 3 tablespoons of margarine over low heat.
2. Add sliced leeks and cook, stirring often, until they’re tender (about 3 minutes).
3. Add the garlic and cook for 30 seconds.
4. Add the chicken stock and potatoes.
5. Cover and simmer gently until the vegetables are tender (about 30 minutes, unless you boil it rapidly like I do–then you’re looking at about 15-20 minutes).
6. Remove from heat and use a hand-held immersion blender, or in batches in a food processor, puree the soup until it’s smooth.
7. Season to taste with salt and pepper. Add parsley or soft herbed cheese as an optional garnish.
8. Serve immediately, or reheat for later. Either way, it’s delicious.

Butter Pecan Waffles

Yes, you read that right. Butter pecan waffles. This is a variation of my recipe for Barley and Oat Waffles with Apple Pecan Topping. Everything is the same except the topping. BTW, this topping is super sweet (and delicious).

These waffles are a world apart from your typical white-flour-and-cream concoctions. They have no wheat, eggs, milk, or soy, but they do have a good balance of protein and fiber. Adapted from an Arrowhead Mills recipe, this recipe works best with waffles and should be altered to make pancakes.*

Ingredients:

1 cup barley flour
1 cup oat flour
1 Tbsp. baking powder
1/2 cup unsweetened applesauce
2 Tbsp. honey (or sugar, if necessary)
2 Tbsp. vegetable oil
1 1/2 cups milk substitute
2 tsp. vanilla extract

Topping:

Pecans
Margarine
Maple syrup
Brown sugar

1. Place pecan halves or pieces in a small frying pan with a little margarine. Brown these on low heat, stirring frequently. Be careful; they will burn easily. Remove from heat and let cool.
2. Mix all the waffle ingredients together in a large bowl. Let it sit for a few minutes.
3. While batter is resting, roughly chop pecans.
4. Put 2-3 Tbsp margarine in the pan used to cook the pecans.
5. Melt margarine and add equal parts maple syrup and brown sugar. Cook until it is syrupy, stirring frequently, adding more sugar and syrup as desired. This need not be precise.
6. Return pecans to syrup mixture.
7. Meanwhile, cook waffles in a lightly oiled waffle iron.
8. Cook waffles until no more steam escapes from the waffle iron.
9. When everything is done, serve waffles topped with the butter pecan mixture.

*For pancakes, increase milk substitute to 2 cups.

Venison

I recently watched a truly horrible video with graphic footage taken in factory farms. Truly horrible. You may have seen it making the rounds on Facebook — if you clicked on it, you are likely as traumatized as I was. After watching that, I felt nauseous every time I cooked meat that originated from such places. So, my posts have been on hold for a while as I figured out what to do.

Ideally, I’d opt for vegetarianism. However, with a family that can’t eat nuts, soy, dairy, eggs, wheat, fish, or shellfish, it doesn’t seem likely that will happen anytime soon. So I thought. My solution to my moral and culinary quandary was so simple that I couldn’t believe I hadn’t thought of it before: wild game. Deer, hogs, turkeys, ducks, and so forth. You see, I don’t have a moral objection to eating meat. It’s the way of the world. I DO have a problem with cruelty. Hunting for food was my solution.

And here comes the BUT… I live right smack in the middle of Atlanta. So I got on the phone with my south-Alabama relatives and asked them for help. Within two weeks, my cousin Ashley had shot a huge six pointer, and the meat was mine! That, plus some of the sausage from a hog she killed and a little free-range chicken here or there, will keep us fed until I have enough money saved up to get a side of beef from a guy I know in North Carolina, see Farmhouse Beef. Now I’m having to make up more recipes for the new ingredients. We’ve mostly had things like chili and cube steak and other fairly unoriginal meals as I learn how to work with the flavor. So, I’ll keep you posted. I will start back up with menus this weekend, and I’ll hopefully have a few tasty recipes to share.

Menu – Dec. 21-28

It seems that most people dust off their cookware and create huge spreads this time of year. Not me. With all the holiday hubbub I want to spend as little time as possible in the kitchen. That’s why this menu is . . . just plain sad. But here we go anyway.

Saturday (12/21)
Supper – Oven-baked pork chops, sautéed green beans with garlic, spiced apples

Sunday (12/22)
Breakfast – hashbrowns, bacon, oranges
Supper – chicken thighs with caramelized onions and white-wine gravy, rice, peas and carrots

Monday (12/23)
Breakfast – Blueberry muffins and sausage
Supper – Burgers and fries

Tuesday (12/24)
Breakfast – oatmeal and bacon

TRAVELLING 12/24 – 12/26

Thursday (12/26)
Supper – baked ham with pineapple, baked sweet potatoes, butter beans (baby limas)

Friday (12/27)
Breakfast – oatmeal with apples and pecans, patty sausage
Supper – turnip green soup and cornbread

Saturday (12/28)
Breakfast – Pancakes with blueberries and powdered sugar

Pumpkin Cornbread Recipe | Two Peas & Their Pod

This is delicious! I used gluten-free flour, substituted 1/2 cup applesauce for the 2 eggs, and used 1/2 the salt. Great with dinner and breakfast as well.

Pumpkin Cornbread Recipe | Two Peas & Their Pod.

%d bloggers like this: