3-Ingredient Banana Pancakes

eugeniekitchen.com

Ingredients

• 1 1/2 large bananas, ripe to overripe (200g; 7 oz)
• 2 eggs
• 1/8 teaspoon baking powder
• Maple syrup, butter, or blueberries, to serve

Instructions

• 1. In a mixing bowl, crack in the eggs and add in baking powder. And whisk to combine.
• 2. In another bowl add in 1 1/2 large bananas. Lightly mash with a potato masher or a fork, but not too much. There should be chunks of bananas to make fluffy pancakes. And use only ripe bananas.
• 3. Pour wet mixture into mashed bananas and stir to combine.
• 4. In a frying pan, cook mini pancakes over a medium low heat. 1 or 2 tablespoons of batter is enough for each mini pancake. When the baking powder is activated, flip it over and cook for about one minute more. Serve immediately when hot.

Pesto

Barefoot Contessa

¼ cup walnuts
¼ cup pignolis (pine nuts)
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan cheese

Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

**I used all pine nuts

Basic Vinaigrette + 8 Variations

Basic Vinaigrette

3 tablespoons oil (I prefer extra-virgin olive oil)

2 tablespoons vinegar (white, cider, wine, ..., not balsamic)

salt

black pepper (I prefer fresh-ground)

Shake all ingredients for your chosen variation together in a tightly-lidded container OR whisk together in a small bowl.  Let stand 10 minutes to rehydrate dried herbs and blend flavors.
Shake again then dress salad as desired.

Note -- I recommend the lemon dressing on spinach.

Note -- I recommend the Bacon Dressing, Mustard Dressing, and Balsamic Vinaigrette on strong greens such as escarole, curly endive, and dandelion greens.

Note -- The sweeter version of the mustard dressing is great for a vinegar coleslaw if you discover that you have accidentally gotten one of those occasional cabbages that are a touch on the bitter side.

Note -- feel free to play with other seasonings, more complex blends, flavored oils, and flavored vinegars. Once you've learned the technique you can customize your salad dressing to suit just about any meal.

Italian Vinaigrette

basic vinaigrette (use EVOO and red wine vinegar)

¹⁄₂ teaspoon minced garlic

¹⁄₂ teaspoon italian seasoning

1 pinch crushed red pepper flakes (optional)

 

Lighter Bacon Dressing

basic vinaigrette (use canola or corn oil and cider vinegar)

1 tablespoon crumbled bacon

¹⁄₂ tablespoon finely minced onion

1 pinch celery seed (optional)

¹⁄₄ teaspoon prepared mustard (optional)

1 -3 teaspoon brown sugar or 1 -3 teaspoon another sweetener, to taste

 

 

Mustard Dressing

italian vinaigrette

1 teaspoon prepared mustard (I recommend Dijon or spicy brown)

1 -3 teaspoon honey (optional) or 1 -3 teaspoon another sweetener, to taste (optional)

 

Basic Creamy Vinaigrette Dressing

basic vinaigrette

2 -3 tablespoons mayonnaise or 2 -3 tablespoons sour cream or 2 -3 tablespoons plain yogurt

 

Parmesan-Pepper Dressing

basic creamy vinaigrette dressing

1 tablespoon grated parmesan cheese

¹⁄₈ teaspoon fresh ground black pepper (to taste)

Creamy Garlic Dressing

basic creamy vinaigrette dressing

1 garlic clove, put through press

fresh ground black pepper

1 pinch italian seasoning (optional)

Lemon Dressing

3 tablespoons olive oil (I prefer extra-virgin)

3 tablespoons lemon juice

¹⁄₂ teaspoon oregano

¹⁄₂ teaspoon minced garlic

Balsamic Vinaigrette

3 tablespoons oil (I prefer extra-virgin olive oil)

1 tablespoon balsamic vinegar

¹⁄₂ teaspoon minced garlic

1 pinch italian seasoning (optional)

Baked Oatmeal with Bananas and Blueberries

Sweet Roots Blog

Ingredients:

2 c oats (gluten-free certified if sensitive)
2 T whole chia seeds (ground flaxseeds also work here)
1 t baking powder (I have to admit I frequently forget this)
1/2 t sea salt
1 1/2 t cinnamon
1 can coconut milk (I've used both light or heavy with success - 400 ml)
1 T vanilla extract
1/3 c maple syrup or 2 T agave nectar or 2 t stevia extract (make your own)
1 1/2 t coconut oil for greasing
1 banana
1 1/2 c berries

1. Preheat oven to 375 degrees.
2. Grease 8x8 ovenproof dish with 1 1/2 t coconut oil
3. In a bowl, mix oats, chia seeds, baking powder, salt, and cinnamon. Add sweetener of choice and vanilla extract while stirring.
4. Slice a banana to cover bottom of dish in layer. Top with one cup of berries and then oatmeal mixture. Pour coconut milk over the top of the oat mixture. (Heidi suggests giving the dish a couple of good thwacks against the counter). Top with remainder of berries.
5. Bake 40 minutes. Let cool 10 before serving. Refridgerate remainder to be eaten cold or reheated the next day. Serve with banana ice cream if you like!

The longer you let this cool, the more it will stick together so don't disheartened if in your eagerness you grab a slab right out of the oven and it falls apart. Mine did too! It still tasted delicious though!

Turkey Meatballs

Mario Batali
People Magazine
Ingredients:

10 cloves garlic, divided

1 lb. ground turkey

1 lb. ground pork

2½ cups fresh bread crumbs

½ cup milk

2 large eggs, lightly beaten

1 tbsp. chopped fresh rosemary, plus 1 sprig

2 tbsp. red pepper flakes, divided

1-2 tbsp. salt

1 tbsp. freshly ground black pepper

¼ cup extra-virgin olive oil

3 red onions, thinly sliced

1 cup dry red wine

2 cups your favorite tomato sauce

2 tbsp. Italian parsley, chopped

1. Preheat oven to 475º. Finely chop 4 garlic cloves and place in a large bowl. Add turkey, pork, bread crumbs, milk, eggs, chopped rosemary, 1 tbsp. red pepper flakes, salt and pepper. Mix lightly until just combined. Form into golf-ball-size meatballs and place in a shallow casserole. Roast meatballs until dark golden brown, about 15 minutes. Remove from oven. Reduce oven temperature to 350º.

2. Meanwhile, thinly slice remaining 6 garlic cloves. In a large, ovenproof skillet, heat olive oil over high heat until smoking. Add garlic and onions. Reduce heat to medium and cook until well browned, about 5 to 8 minutes. Add 1 tbsp. red pepper flakes, wine and rosemary sprig. Bring to a boil and cook until wine is reduced by half. Add tomato sauce and simmer for 15 minutes. Add meatballs and bake for 1 hour. Serve in shallow bowls with sauce. Top with parsley.

Serves: 4

Black Forest Dump Cake

TOTAL TIME: Prep: 10 min. Bake: 40 min.

MAKES: 12 servings

Ingredients

• 1 can (21 ounces) cherry pie filling
• 1 can (15 ounces) pitted dark sweet cherries, undrained
• 1 chocolate cake mix (regular size)
• 1/2 cup sliced almonds
• 3/4 cup butter, cubed

Directions

1. Preheat oven to 375°. Spread pie filling into a greased 13x9-in. baking dish; top with undrained cherries. Sprinkle with cake mix and almonds. Top with cubed butter.
2. Bake 40-50 minutes or until topping is set. Serve warm or at room temperature.Yield: 12 servings.

Read more: http://www.tasteofhome.com/recipes/black-forest-dump-cake#ixzz3Sb0B3Taf

Tracy Pollan's Cheese Tortellini with Butternut Hash and Toasted Hazelnuts

www.rachaelrayshow.com


Serves 4

INGREDIENTS

• 2 cups peeled and diced butternut squash, cut into 1/2-inch cubes
• 1 tablespoon extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 1/3 cup blanched raw hazelnuts
• 1 1/2 pounds cheese tortellini
• 6 tablespoons (3/4 stick) unsalted butter
• 1 clove garlic, minced
• 2 tablespoons balsamic vinegar
• 1/4 cup freshly shredded Parmesan cheese
•  

PREPARATION

Set a rack in the middle of the oven and preheat the oven to 425°F.  Line a rimmed baking sheet with parchment paper.

In a large mixing bowl, combine the squash, oil, 1/4 teaspoon of salt and a pinch of pepper.  Spread the squash on the baking sheet and roast until golden brown, about 25 minutes, flipping the squash halfway through the cooking time.  Remove from the oven and set aside. 

Meanwhile, place the hazelnuts in a small dry skillet over medium heat.  Shake the pan and stir the nuts so that they do not burn.  Cook until they begin to brown, 4 to 5 minutes.  Transfer to a plate to cool.  Chop the nuts roughly.  Set aside.

Bring a large pot of water to a boil over high heat.  Add 1 tablespoon of salt and the tortellini.  Cook until al dente, about 1 minute less than the directions on the package.  Drain in a colander.

Meanwhile, melt the butter in a large skillet over medium heat, stirring now and then, until the butter turns brown and starts to emit a nutty aroma, 3 to 4 minutes.  Add the garlic and cook until the butter bubbles and the garlic begins to brown.  Turn off the heat and let cool for 1 minute.  Add the vinegar, 1/2 teaspoon of salt, and 1/8 teaspoon of pepper.

Add the tortellini and butternut squash to the butter sauce and toss to coat.  Transfer to a serving bowl and sprinkle with the chopped hazelnuts and Parmesan cheese.  Serve hot.

Ricotta-Spinach Casserole

food.com


                           

Ingredients

• 6 eggs
• 1 1/2 cups ricotta cheese
• 2 tablespoons instant minced onion
• 2 tablespoons flour
• salt
• 1/2 teaspoon dry mustard
• 1 (10 ounce) packages frozen chopped spinach, cook drained and well squeezed

Directions

1. Beat all the ingredients (except spinach) together and mix until well blended Stir in the spinach.
2. Heat oven to 350 degrees F.
3. Grease a 1 1/2 quart casserole dish.
4. Pour in the spinach mixture.
5. Bake apprx 35 minutes or until a knife inserted in the middle comes out clean.                                                                         

Collard Green Gratin

Bon Appetit November 2013
Serves 8

Ingredients

Servings: 8

• 4oz. very thinly sliced country ham or prosciutto
• 1cupcoarse fresh breadcrumbs
• 4tablespoonsolive oil, divided
• 1teaspoonchopped fresh thyme
• 1cupfinely grated Parmesan, divided
• Kosher salt and freshly ground black pepper
• 2bunches collard greens (about 1 lb.), center ribs and stems removed
• 1large onion, thinly sliced
• 2garlic cloves, finely chopped
• 2tablespoonsunsalted butter
• 2tablespoonsall-purpose flour
• 2cupswhole milk
• ¼teaspoonfreshly grated nutmeg

Preparation

• Preheat oven to 325°. Place ham on a parchment-lined baking sheet and bake until crisp, 20–25 minutes; let cool and break into pieces.
• Combine breadcrumbs and 2 Tbsp. oil in a medium skillet; toast over medium heat, tossing occasionally, until golden brown and crisp, 10–15 minutes. Remove from heat and add thyme and ¼ cup Parmesan; season with salt and pepper. Mix in ham and set aside.
• Cook collard greens in a large pot of boiling salted water until tender and bright green, about 4 minutes. Drain, transfer to a bowl of ice water, and let cool. Drain and squeeze dry with paper towels. Coarsely chop greens and place in a large bowl.
• Heat remaining 2 Tbsp. oil in a medium saucepan over medium heat. Add onion and garlic and cook, stirring often, until softened and golden, 15–20 minutes. Transfer to bowl with greens; set aside. Reserve saucepan.
• Increase oven temperature to 400°. Melt butter in reserved saucepan over medium heat. Add flour and cook, whisking constantly, until mixture is smooth and very pale brown, about 4 minutes. Gradually whisk in milk, ½-cupful at a time; add nutmeg. Bring to a boil, reduce heat, and simmer, whisking often, until thickened, 5–8 minutes. Whisk in remaining ¾ cup Parmesan. Add béchamel to collard green mixture and mix to combine; season with salt and pepper.
• Transfer collard green mixture to a 10” cast-iron skillet or 9” pie dish and top with breadcrumb mixture; place pie dish on a rimmed baking sheet. Bake until gratin is bubbling, 15–20 minutes. Let cool slightly before serving.
• Do Ahead: Ham and breadcrumb mixture can be made 1 day ahead. Store airtight at room temperature.

Oysters with Brown Sugar-Chipotle Butter

Bonappetit.com
Serves 8

Ingredients

• 2 dozen oysters (such as Blue Point, Wellfleet, or Malpeque), freshly shucked, on the half shell, with their liquid.
• 1 garlic clove, finely chopped
• 1/4 canned chipotle chile in adobo, finely chopped (about 1 tsp)
• 2 tbsp unsalted butter, room temperature
• 1 1/2 tsp bourbon
• 1 1/2 tsp (packed) light brown sugar
• Kosher salt
• freshly ground pepper

Preparation

Mix garlic, chile, butter, bourbon, and brown sugar in a small bowl until smooth; season with salt and pepper.
Heat broiler. Spread a layer of kosher salt on a rimmed baking sheet and arrange oysters on top (the salt will prevent them from tipping over). Place about 1/2 tsp butter mixture on each oyster.
Broil oysters until butter is melted and sugar is beginning to caramelize, about 3 minutes.

Carrots & Brussels Sprouts

Gourmet February 2008

Makes 6 servings

Total Time:  20 min

Ingredients

• 2 tablespoons chopped shallot (from 1 medium)
• 3 tablespoons unsalted butter, divided
• 1 pound carrots, cut diagonally into 1/2-inch-thick pieces
• 1 pound Brussels sprouts, halved lengthwise
• 1/3 cup water
• 1 tablespoon cider vinegar

Preparation

Cook shallot in 2 tablespoons butter in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until softened, 1 to 2 minutes. Add carrots, Brussels sprouts, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until vegetables begin to brown, 3 to 4 minutes.
Add water and cover skillet, then cook over medium-high heat until vegetables are tender, 5 to 8 minutes. Stir in vinegar, remaining tablespoon butter, and salt and pepper to taste.