Whole Wheat Banana Pancakes & Cinnamon Syrup

I am always looking for a new breakfast twist.  These were really good.  Just make the regular buttermilk syrup and add 2 teaspoons of cinnamon to make it cinnamon syrup.
Ingredients


1 cup whole wheat flour
1 tablespoon white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil
2 ripe bananas, mashed
1 tsp vanilla

Directions

1.Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil, vanilla 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.

Teriyaki Burgers

These were so tasty and juicy.
Teriyaki Burgers
2 1/2 lbs hamburger
1/2 cup soy sauce
8 tsp brown sugar
dash of ginger
8 tsp vinegar
1/2 tsp garlic salt
 Mix it up, form your burgers and grill.  We also sliced a fresh pineapple and grilled it.  Serve it on a hard dinner roll with pineapple and Wasabi Mayo.  Yummers!

Wasabi Mayo
1/3 cup mayo
1 Tbl Wasabi
1 Tbl soy sauce

Yellow Rice

Yellow Rice with Corn (from Daisy Cooks) Arroz Amarillo con Maiz 1/2 cup Achiote Oil (see below) I couldn't find the ingredients for this so just used olive oil 1/2 cup Sofrito (see below) 2 cups fresh or frozen corn kernels 1/2 cup alcaparrado or coarsely chopped pimiento-stuffed olives 2 to 3 tablespoons salt (this is way too much. Try 2 teaspoons) 1 teaspoon ground cumin 1 teaspoon ground black pepper 2 bay leaves 3 cups long grain white rice Homemade or canned chicken broth as needed (about 4 cups) 1. Heat the achiote oil in a heavy 4- to 5-quart pot with a tight-fitting lid over medium heat. Stir in the sofrito and cook until most of the water is evaporated. Add the alcaparrado or olives, salt, cumin, pepper, bay leaves, and corn stirring to combine. When the mixture is bubbling, add the rice, stirring to coat and to fix the color to the rice. Pour in enough chicken broth to cover the rice by the width of two fingers. Bring to a boil and boil until the broth reaches the level of the rice. Stir the rice once, reduce the heat to low, cover, and cook for 20 minutes, without opening the pot or stirring. Gently fluff the rice up by scooping the rice from the bottom to the top. Serve hot. Achiote Oil (From Daisy Cooks) Aceite de Achiote Annatto seeds, known as achiote in Spanish, are small irregularly shaped, deep reddish colored seeds about the size of a lentil. They grow in pods but are sold loose in jars in the spice aisle. (Or see the "Sources" section above.) Steeping annatto (achiote) seeds in hot olive oil for a few minutes will do more than give the oil a brilliant orange-gold color; it will infuse it with a nutty, delicate aroma and add a quick kick to whatever you use it in. This incredibly simple technique will become part of your repertoire, not just for the many dishes that call for it in this book, but any time you want a splash of color and a hint of annatto flavor. Makes about 1 cup 1 cup olive oil 2 tablespoons achiote (annatto) seeds Heat the oil and annatto seeds in a small skillet over medium heat just until the seeds give off a lively, steady sizzle. Don't overheat the mixture or the seeds will turn black and the oil a nasty green. Once they're sizzling away, pull the pan from the heat and let stand until the sizzling stops. Strain as much of the oil as you are going to use right away into the pan; store the rest for up to 4 days at room temperature in a jar with a tight fitting lid. In addition to using achiote oil to sauté onions, garlic and such, you can use it straight, painted onto fish and poultry headed for the grill or broiler. Sofrito (From Daisy Cooks) I made a ton of changes on this and would really like to try it the right way but the rice was still fabulous. There is no other recipe I could have chosen to open with. This is the one indispensable, universal, un-live-withoutable recipe. Having said that, it is incredibly easy to make with ingredients you can find at the supermarket. (I don't know where she shops, I couldn't find anything!) And if you can't find all the ingredients I list below see the note that follows for a very simple fix. What sofrito does is add freshness, herbal notes and zing to dishes -- you can do that with the onion, garlic, bell pepper, cilantro and tomato alone. In my house, sofrito makes its way into everything from yellow rice, black bean soup, sauce for spaghetti and meatballs to braised chicken and sautéed shrimp. Not only that, it freezes beautifully, so in about In 10 minutes you can make enough sofrito to flavor a dozen dishes. I'm telling you, this stuff does everything but make the beds. Try out your first batch of sofrtio in the recipes you'll find throughout this site, or add sofrito to some of your own favorite dishes that could use a little boost. You will change the way you cook. I guarantee it. Makes about 4 cups. If you can't find ajices dulces or culantro, don't sweat. Up the amount of cilantro to 1 ½ bunches. 2 medium Spanish onions, cut into large chunks (yellow onion) 3 to 4 Italian frying peppers or cubanelle peppers (1 bell red bell pepper with 2 slices bottles jalapeno) 16 to 20 cloves garlic, peeled 1 large bunch cilantro, washed 7 to 10 ajices dulces (see note below), optional (more cilantro and another slice of jalapeno) 4 leaves of culantro (see note below), or another handful cilantro 3 to 4 ripe plum tomatoes, cored and cut into chunks 1 large red bell pepper, cored, seeded and cut into large chunks Chop the onion and cubanelle or Italian peppers in the work bowl of a food processor until coarsely chopped. With the motor running, add the remaining ingredients one at a time and process until smooth. The sofrito will keep in the refrigerator for up to 3 days. It also freezes beautifully. Freeze sofrito in ½ cup batches in sealable plastic bags. They come in extremely handy in a pinch. You can even add sofrito straight from the freezer to the pan in any recipe that calls for it in this book. Pantry Notes: Ajices Dulces, also known as cachucha or ajicitos are tiny sweet peppers with a hint of heat. They range in color from light to medium green and yellow to red and orange. They add freshness and an herby note to the sofrito and anything you cook. Do not mistake them for Scotch bonnet or Habanero chilies (which they look like)--those two pack a wallop when it comes to heat. If you can find ajicitos in your market, add them to sofrito. If not, up the cilantro and add a pinch of cayenne pepper. Culantro is not cilantro. It has long leaves with tapered tips and serrated edges. When it comes to flavor, culantro is like cilantro times ten. It is a nice, not essential addition to sofrito. (See Sources for both the above.)

Pink Beans

Pink Beans (with Ham)

I didn't use ham and they were still wonderful. I like this with the yellow rice recipe.

Habichuelas Rositas con Jamon

Put a plate of this in front of my friend Miguelina and stand back. She loves it, and you will too. Cooking dried beans is practically a part of my daily routine, but if I ever get caught short, I have emergency canned beans on the shelf. I’ve used canned pink beans in this recipes with wonderful results.

1 pound pink beans 
2 bay leaves 
One 14 ½-ounce can chicken or vegetable broth 
½ cup Recaito [see below] 
½ cup alcaparrado or coarsely chopped pimiento-stuffed olives 
½ cup canned Spanish-style tomato sauce 
1 russet potato, peeled and cut into 1-inch pieces 
½ pound cooking ham, cut into ½-inch cubes (about 1 ½ cups) 
Fine sea or kosher salt 
Freshly ground black pepper 
You can make a quick version of this dish using canned beans. Drain and rinse three 15-ounce cans of pink beans. Combine all ingredients in a pot and bring to a boil. Adjust the heat so the liquid is simmering and cook until the potato is tender, about 20 minutes.

1. Put the beans and bay leaves in a medium saucepan and pour in enough water to cover them by 2 inches. Bring the water to a boil, then adjust the heat so it is boiling gently. Cook the beans until near tender, about 1 ½ hours. Keep an eye on the beans; they should always be covered by liquid. When the liquid meets the level of the beans, top it off with cold water to cover by an inch or so.

2. Add the broth, recaito, alcaparrado or olives, tomato sauce, potato, ham and salt and pepper to taste. Continue cooking until the beans and potato are tender, about 30 minutes.

Recaito There really is no translation for this mixture of onion, garlic, peppers and green herbs. Recao is culantro (see below) in Puerto Rican-speak, so this seasoning is nicknamed recaito, or "little culantro." I use recaito for dishes like Cuban black beans or Puerto Rican Style Pot Roast, where you don't want the color or extra liquid that you have in a sofrito. Culantro is the defining flavor. recaito, like sofrito, can get you out of any kitchen emergency. It pays to make extra (which this recipe does) and portion it out for the freezer. Makes about 1 ½ cups 1 medium Spanish onion, cut into big chunks 8 cloves garlic, peeled 6 ajicitos dulces (see recipe for Sofrito) or 1 cubanelle peppers, cored, seeded, and cut into chunks 4 leaves culantro (if you can't find culantro, increase the amount of Iajicitos or cilantro by half) 6 big sprig cilantro, stems and all, coarsely chopped (about 1 cup packed) Place the onion and garlic in the work bowl of a food processor fitted with the metal blade. With the motor running, add the remaining ingredients, one at a time and process, until the mixture is smooth. Set aside the amount you need for the recipe you're preparing. Pack the remaining recaito in ½-cup portions in sealable plastic bags and store in freezer.

Falafel wrap

My commentary is in red

It’s all About the Sauce

Having great sauces makes for great flavors. The salsa, the hummus, and the "dressing" can all be made ahead of time so that this isn't quite so labor intensive all on one day. I tried to make these wraps with the store bought stuff and it just wasn't even close to the right flavors. Fresh is always best!

This recipe sounds a lot harder than it really is. Try it. You'll love it!!

Hummus

1 15oz can of garbanzo beans, drained

juice from a small lemon

1 tbs of tahini

3 cloves of garlic

1/2 tsp of salt

2 tsp of pesto (optional, but I loved the flavor this added)

1/2 bunch of cilantro

3 TBS fresh parsley

1/4 cup of water

Put all of the ingredients in a food processor and blend until it reaches the desired consistency. Keep in mind that hummus is pretty hard to screw up. Just add or omit ingredients at your discretion.

Salsa

4 tomatoes

4 cloves of garlic

1/2 a red onion*

1/2 jalapeno pepper, seeds removed

1/2 anaheim pepper, seeds removed

1/2 bunch of cilantro

3 TBS olive oil

2 TBS vinegar

1 TBS balsamic vinegar

Chop all of the ingredients and combine in a bowl. The longer the salsa is allowed to sit before serving the better the flavors will be incorporated.

* A little trick to make onions taste better is to soak them in sugar water. This pulls out the natural bitterness to the onions while still leaving their delicious juices. Simple slice the desire quantity of onion and cover it with water. Add about a 1/4 cup of sugar (for a small onion). Let it soak for at least a half an hour. Drain and rinse before serving. (I did this "soak" for the onions in the salsa as well as the onions on the wrap itself). I didn't bother with this step.

Dressing

1/2 cup Veganaise (regular old Mayo for me)

1/2 cup of vegan or organic sour cream (again just regular old sour cream)

juice from one lime

1/2 bunch of cilantro, chopped

4 mint leaves, chopped

4 cloves of garlic, minced

2 TBS parsley, chopped

Combine all the ingredients and try to let it sit for at least a half an hour before serving if you have the time

Falafel

1 1/4 cups dried chickpeas (most recipes call for canned, but I read that fresh chickpeas add a much better taste)

Soak these overnight and drain then pat dry before using. (I used one can)

3 cloves of garlic

1/4 cup cilantro

1/4 cup parsley

4 mint leaves

4 green onions

2 TBS lemon juice (fresh is always better if possible)

1 tsp cumin

1 tsp salt

1/2 tsp tumeric

1/2 tsp cayenne

Add all the ingredients into a food processor and blend until fairly fine. Then add

1/2 tsp baking soda

1/3 cup of flour

Form into small 'patties' and then chill them for at least 30 minutes. (I roll them into logs like a lincoln log since they are going into a wrap, then put them in the freezer for about 15 min) Next step is to heat canola oil in a pan with enough oil to submerge the patties about 1/2 way.

Depending on the quality of pan, I would set the oil on medium heat for 8-10 minutes before cooking the patties. (This is important. Get your oil hot! Otherwise they fall apart.)

When you fry with oil that is not hot enough too much of the oil is absorbed into the food. Fry each patty for 3-4

minutes (until golden brown) on each side. Remove from heat and pat with paper towels to absorb the oil.

While the falafel is cooking I prepare the wraps so that they can be served as soon as the falafel is done.

Start with a whole wheat tortilla, or flatbread. I am loving the "Flatout" Multi-Grain flatbread from Costco. From the nutritional information they appear to be even better than many of the whole wheat tortillas I have seen.

Spread on some hummus, then add the hot falafel and top with the dressing. Add sliced cucumber, avocado, red onion, dill pickles (this was the key ingredient we decided of theFalafel we ate in New York), salsa and lettuce.

These flavor all work wonderfully together for a truly enjoyable dinner. My mouth is watering just thinking about it!

Greek Pasta Salad

1-1/4 cups uncooked orzo (8 oz)

2 cups chopped cucumber

1/2 cup chopped red onion

1/2 cup Greek dressing- creamy or viniagrette (or Italian if you can't find it)

1 medium tomato, chopped (about 3/4 cup)

1 can (15-16 oz) garbanzo beans/chick peas, rinsed and drained

1 can (4 oz) sliced olives, drained

1/2 cup crumbled Feta cheese (2 oz)

Cook and drain pasta as directed on package. Rinse with cold water; drain.

Mix pasta and remaining ingredients (except cheese) in glass or plastic bowl. Cover and refrigerate at least 1 hour to blend flavors but no longer than 24 hours.

Top salad with cheese when ready to serve.

Creamy Spinach & Tomato Tortellini

1 pkg. 16 oz. tortellini
2 Tbsp. olive oil
1/2 c. chopped onion
3 garlic cloves minced
1 pkg. 9 oz. frozen, chopped spinach, thawed
1 c. chopped fresh tomatoes or canned
1/4 c. fresh chopped basil OR 1 1/2 tsp. dried basil leaves
1/2 tsp. salt
1/2 tsp. pepper
1/2- 1 c. heavy whipping cream OR evaporated milk
1/4- 1/2 c. grated parmesan cheese

Cook tortellini to desired doneness as directed on package. Drain; keep warm. Meanwhile, heat oil in Lg. skillet over medium heat until hot. Add onions and garlic; cook until tender & lightly browned, about 4 minutes. Add spinach, tomatoes, basil, salt & pepper; cook 5 minutes stirring occassionally. Stir in whipping cream OR evaporated milk and parmesan cheese. Cook until mixture just comes to a boil. Reduce heat to low and stir in cooked tortellini. Cook an additional 4 or 5 minutes or until thoroughly heated. -serve with additional parmesean cheese if desired.
A Family Favorite!!!
-serves 4

Cafe Rio Tomatillio Ranch Dressing

Mix the following in a blender:
1pkg  buttermilk ranch dressing, or 3 Tbl of the same
1 cup mayo
1 cup buttermilk
1 cup cilantro
3 tomatillios peeled
3 cloves garlic
1/4 tsp cayenne pepper ( I just use a dash- cause I don't want it so spicy)

I also throw in the juice of 1/2 a lime.  Makes it a little runnier, but for me, yummier.

Indonesian Chicken Breast

1/2 cup orange juice

                                                      1/4 cup peanut butter

2 tsp curry

4 chicken breasts

Mix and marinade the chicken for at least an hour.  Grill, or put  it all in a pan and cook it on the stove top.  

1/4 cup toasted coconut

1/4 cup currants

Top with coconut and currants.  Serve over regular rice or coconut rice.  Soooo easy and Sooooo good!

Fish Tacos

For the fish:


1lb fish, skinned and de-boned, cut into chunks about the size of your palm. (I would suggest a meaty yet flaky white fish, like mahi mahi or cod.

1/4 cup extra virgin olive oil

2 tsp ground coriander

2 tsp ancho chili powder

1 tsp ground garlic powder

Pinch of cinnamon

Salt & pepper



For the mayo:

1/2 cup store bought (or homemade, you fancy pants!) mayonnaise

1 large bulb green garlic, or 2 cloves regular garlic, chopped

2 tsp ground cumin, toasted in a pan over medium-low heat until fragrant

8 sprigs mint, leaves picked, stalks discarded

Juice of 1 lime

Salt and pepper



For the tacos:

10 corn tortillas

1/4 head of green cabbage, shredded

Pickled banana pepper strips (optional)

Mexican spring onion, white part only, minced finely

1 lime, cut into 8 wedges



1) Marinate the fish: In a bowl, combine oil, spices, salt and pepper. Add fish and make sure each piece is coated with the marinade. Let sit for 20 – 30 minutes.



2) Make mayo: Put mayo, garlic, mint, cumin and lime juice in a food processor. Whizz until smooth. Season with salt, pepper and more lime juice if necessary. Pour into a bowl and set aside.



3) Grab a large nonstick saute pan, and warm it gently over medium heat; no need to add oil since the fish is already coated in oil. Once warm (test by sprinkling some water into the pan, if it sizzles and evaporates, you’re ready), place each piece of fish in the pan. It should sizzle gently but firmly when it hits the pan. Cook about 3 minutes per side, until cooked through, but still moist. The fish should flake easily with a fork. Don’t overcook your fish! It’ll taste awful!



4) Remove fish from pan and cut into 1/2″ chunks. Serve immediately with warmed tortillas: I put a light layer of cabbage on the bottom, then the sauce, a few chunks of fish, the minced onion, a couple of slices of banana pepper and a squeeze of lime. And once the fish is done, you can do what I do, and make cabbage tacos — everything except the fish! So good!