Banana Pancakes

Jack Johnson has it right when he sings:

Can't you see that it's just raining
Ain't no need to go outside...
But baby, you hardly even notice
When I try to show you this
Song is meant to keep ya
From doing what you're supposed to
Like waking up too early
Maybe we can sleep in
I'll make you banana pancakes
Pretend like it's the weekend now


Yesterday was definitely a banana pancake kind of day. Rain was pouring down and I definitely wanted to stay inside. I had too much guilt to stay in bed though, so I trudged on through.
How many times do we feel this way? Weekends are so precious and short that we all have been tempted to stay in bed during the week at some point. This weekend if you have the time and energy to make a great breakfast remember Jack Johnson and these banana pancakes.

Banana Pancakes

1 egg
2 tbsp canola oil
1 ripe banana, mashed
1 cup of all-purpose flour
1 tbsp sugar
3 tsp baking powder
1/2 tsp salt
1/2 cup chopped pecans (chocolate chips are great in this too)
maple syrup
Beat together egg, oil, and banana. Add dry ingredients and mix until smooth. Cook pancakes over medium heat until bubbles form on one side and edges are browning. Flip and cook the other side. Makes 9 pancakes. Serve with maple syrup and savor your day.

2 Food Companies Who Use Real Jars!

While making chili today, I was overcome with joy because the salsa I was using came in a pint mason jar I can reuse! I know that this seems like a small thing but I have always been moved by the little things. Anyway back to the salsa, the company is Green Mountain Gringo and their salsa is FABULOUS. It is made with ingredients that I would use with no added crap. It is available in a variety of heat levels as well. However, I was very touched by the fact that I will be able to reuse the jar when summer rolls around to can my own vegetables. I will only need to purchase new lids and rings. One more thought-the labels come off with no trouble.

The other company I use at times is Classico Pasta Sauce. I always use the tomato basil flavor and my family seems to enjoy it. It is great for when I am unable to make homemade. It comes in a large 24 ounce jar that I am able reuse as well.

Just wanted to make you aware that some companies do a great job helping us now and later. Please let me know of other companies you know who use reusable jars.

Whole Wheat Bread

My family loves fresh bread and I just now seem to have time to bake it. Gardening is almost over (only kale and broccoli remain) and I am ready to make winter food. This recipe for bread is one of the easiest I've ever encountered. It comes out perfectly every time. I always feel like a hero while it bakes because my house smells absolutely wonderful.

Whole Wheat Bread

1 Tbsp or 1 package of yeast
1 1/3 cup of water
1/4 cup canola oil
1/4 cup of honey, molasses, maple syrup or brown sugar
3 1/2 cups whole wheat flour
1 1/2 tsp salt

Mix all ingredients together, stir until dough starts to leave the sides of the bowl. Transfer dough to a lightly greased surface and with greased hands, knead for about 6 minutes. Let rise in a covered, greased bowl for about an hour or until double in bulk.

Transfer dough to a lightly greased surface and shape into a log. Place dough log in a lightly greased loaf pan, cover and let rise again (30 minutes to an hour)..

Bake in a 350 degree oven for about 40 minutes, tenting with aluminum foil after 20 minutes to prevent over-browning. Turn loaf out of pan onto cooling rack to cool. Don't slice until cool. Bread freezes well so do yourself a favor and double recipe to make 2 loaves.

Homemade Granola

Granola is one of God's most perfect foods. The cost of it is appalling in the grocery store. I was feeling lazy last week and actually thought I'd buy some. I quickly changed my mind when I looked at the price. Today I made it and decided that you would love to have this low fat recipe too.

Granola

2 tbsp of canola oil
1/2 cup hulled sunflower seeds
1/2 cup honey
2 cups of old-fashioned oats
1/2 cup sliced or slivered almonds
zest from 1/2 of an orange
1/2 cup unsweetened coconut
1 tbsp cinnamon

Mix all ingredients together except cinnamon until thoroughly coated. Turn out onto a greased baking pan with a rim, and spread out the ingredients. Sprinkle with cinnamon. Bake on 350 degrees for 20 minutes, stirring a couple of times until evenly browned. Let cool. Store granola in a well sealed container. It will keep for a couple of weeks.

Typically I double this recipe. It is terrific as a cereal or a topping for yogurt or ice cream. Fresh fruit or dried both taste great on this granola.

Grilled Cheese #1

Today's grilled cheese is a pesto and goat cheese sandwich. This sandwich came to our attention at a great restaurant in Knoxville, Tomato Head. The restaurant serves outstanding pizza, pasta, sandwiches and salads. I have never had anything less that terrific there.

Pesto and Goat Cheese Sandwich

For each sandwich you will need:

Ciabetta bread (Ingles Grocery Stores sell this in their bakery)

1 tbsp of pesto

2-3 tbsp goat cheese

3-4 sun dried tomatoes, chopped

Cut ciabetta in half. Spread pesto on one side of cut bread. Add cheese and tomatoes on top. Bake in a 400 degree oven until bread crisps and cheese melts. I love to dip this sandwich in tomato basil soup. A great Chianti goes especially well with this sandwich and the soup.

Tomato Basil Soup

My favorite lunch as a child was Campbell's Tomato Soup and a grilled cheese sandwich. Of course, the soup was concentrated and the cheese was yellow American. As an adult, I still love tomato soup and a grilled cheese sandwich. Now however, I prefer tomato basil soup and a more sophisticated cheese. Today I will share an easy, but great recipe for tomato basil soup. Be looking this week for some lovely grilled cheese recipes.

Tomato Basil Soup

In a large soup pot heat:

1tbsp olive oil

Add 1/2 onion chopped and cooked until soft

Add the following and cook until thickened:

1 large can of crushed tomatoes (if you can your own like I do use 1 quart of tomatoes)

1 tsp dried basil

1/2 tsp dried thyme

1 6oz can of tomato paste

1/8 tsp black pepper

3 cups of chicken broth

I use an immersion blender and blend until smooth. You can use a blender for this if you prefer. Blend half of soup at a time.

Top with sour cream. This is great served with a glass of red wine.

Crab Cakes

I love crab cakes! To me they are quite the gift. Husband and I make these for dinner and are delighted to have crab cake sandwiches the next day. This recipe has been a trial and error experiment. We liked and disliked things about every recipe we tried. Finally, I combined the things we loved and tossed out the things we didn't. We think what's left is yummy!

I don't use lots of bread crumbs. I like to taste the crab. For the crunch we like on the outside, we roll the cakes in panko after forming them. Therefore, make the crab cakes early enough to give them time to firm up in the fridge before cooking them or they will fall apart.

Crab Cakes

Olive oil

1 small onion, finely minced

2 cloves of garlic, finely minced

1/2 red bell pepper, finely minced

1 lb lump crab

2 tbsp mayonnaise

1 large egg white

about 1 cup panko breadcrumbs (you will use 1/2 cup in crab cakes and 1/2 cup outside the crab cake)

juice of 1 lime

1/4 cup chopped fresh cilantro

1/4 tsp cayenne pepper

salt and pepper

Heat 2 tbsp of olive oil in a skillet over medium heat. Cook the onion, garlic and red pepper until they begin to caramelize. Dump that into a large bowl and fold in crab meat, 1/2 cup breadcrumbs, mayonnaise, egg white, lime juice,cayenne, salt, pepper and cilantro. Mix just until well blended. Shape the mixture into 8 fat crab cakes. Roll cakes in extra breadcrumbs. Put on a plate, cover and refrigerate until chilled. Heat a skillet with about 3 tbsp olive oil over medium heat. Cook crab cakes about 4 minutes on each side, or until they are nice and crisp.

We usually serve them with a Chile Mayonnaise. In a small bowl, combine the following:

1/2 cup of mayonnaise

1/2 of a chipotle chili in adobe sauce, chopped

zest and juice of 1/2 of a lime

a few chopped cilantro leaves