Category Archives: Recipes

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.

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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.

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.

Pork and Butternut Squash Stew

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I didn’t think to take a picture until after I tasted the stew and found out how delicious it was.

I had a little pork loin and half a butternut squash to cook, so I turned to the Internet and found this great recipe. I had everything on hand except the fresh kale, so I used a one-pound bag of kale from my freezer. Next time, I’ll spend the extra time driving to the market for fresh, because the frozen kale made a crumbly mess. A crumbly, delicious mess.

This recipe from Oxmoor House was found on myrecipes.com, and I imagine it would taste great as a vegan stew, as well. I’ll have to try it without the pork sometime.

Yield: 8 servings (serving size 1 1/2 cups)
Cook time: 40 minutes
Prep time: 20 minutes

Ingredients

2 tsp. olive oil
1 pound boneless pork loin, trimmed and cut into 3/4-inch cubes
1/2 tsp. salt
3/4 tsp. freshly ground black pepper, divided
1 1/2 cups chopped onion
1 tsp. ground coriander
2 garlic cloves, minced
6 cups coarsely chopped fresh kale (about 1 pound)
5 cups cubed, peeled butternut squash (about 2 1/4 pounds)
2 Tbsp. tomato paste
3 (14-ounce) cans chicken broth
1 (14 1/2-ounce) can diced tomatoes, undrained

Preparation

1. Heat oil in a large Dutch oven over medium heat. Add pork, salt, and 1/2 tsp. pepper, and cook 9 minutes or until pork is browned.
2. Remove pork from pan and set aside.
3. Add onion to pan and sauté 5 minutes or until tender.
4. Add coriander and garlic. Sauté 1 minute.
5. Return pork to pan and add remaining 1/4 tsp. pepper, kale, and remaining ingredients. Bring to a boil.
6. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender.

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Here’s a pic just before step 6, with frozen kale. Please excuse my greasy stove; browning pork is messy work.

Easy pancakes

When I was young, my dad used to make pancakes every Saturday morning for my sisters and me. He’d make them in the shape of our initials and would sometimes color them pink. When I started to make my own breakfast, I asked him to write down his recipe, and while I changed his “milk ’til it looks right” to an actual measurement and made the recipe allergen-free, it comes pretty close to my Saturday-morning favorites. Just not pink.

Ingredients

1 cup + 1-2 Tbsp. gluten-free flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 Tbsp. sugar
1 Tbsp. vegetable oil
1/4 cup unsweetened applesauce
1 cup milk substitute
1 tsp. vanilla
*1/4 – 1/2 cup optional fruit

1. Mix dry ingredients together in a medium bowl, using only 1 cup flour.
2. Mix wet ingredients in a small bowl.
3. Combine wet and dry ingredients with a whisk, thickening as needed using the extra 1-2 Tbsp. flour.
4. For optional fruit, I like to place the pieces of fruit into the pancakes by hand when they first go into the pan. Fruit can also be stirred into the bowl of batter, if desired, but it tends to sink to the bottom.
5. Cook over low heat, turning when bubbles appear.
6. Enjoy with syrup, jam, or whatever topping you desire.

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