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Let the journey begin......
- Entry for June 27, 2009
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This doesnt appear to be working
Saturday June 27, 2009 - 05:07pm (EDT) Permanent Link | 0 Comments - Entry for October 29, 2008
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My Little Hatchling Patch!
Wednesday October 29, 2008 - 09:51pm (EDT) Permanent Link | 0 Comments - Entry for October 26, 2008
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Sunday Breakfast
Well this recipe certainly went against my better judgment, but KC and Ty both wanted them. They did get the first one served as a Banana Split, but their second batch had honey on them. I enjoyed them with no syrup or honey... just fresh bananas.
Banana Split Pancakes
(Above link will take you to the recipe and reviews on RecipeZaar)
By: josamky1063
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 egg, beaten
- 1 cup milk
- 2 tablespoons oil
- 2 ripe bananas, mashed
Directions
Mix together well the flour, sugar, baking powder and salt. Set aside.
Mix together egg, milk, oil and bananas.
Mix the flour mixture into the egg mixture and blend well .
Cook the pancakes on medium high setting until both sides are golden brown.
After the pancakes are cooked, put ice cream on top of pancake, then add; chocolate syrup, bananas and whipped cream. Add nuts and yum yum! One is enough though.
My Review: Our six year old son loves Banana Pancakes... In fact when you ask him what his most favorite thing about our trip to Costa Rica is... he will emphatically state - The Banana Pancakes. This morning he asked if I would make banana pancakes and as he read over my shoulder he saw Banana Split Pancakes and just about had a heart attack. I allowed him to have one and the rest he had with honey on top. I did not realize they had ice cream on them until I read step five as the toppings are not listed in the ingredients. So, I left the ice cream off the pancakes. Everyone loved them - with or without all the toppings. They were fluffy and the banana reigned supreme. Thank you josamky1063 for posting!
Dinner
We had Falafel in warmed pitas stuffed with red and green oak lettuce, tomatoes, carrots, cukes, bean sprouts..... covered in Tahini Goddess dressing with Cracked Red Pepper Hummus. DEE-Lish! Ty wants falafels for lunch tomorrow LOL I used the Veggie Patch premade ones... they were moist and so much easier then the mix!!
Sunday October 26, 2008 - 12:56pm (EDT) Permanent Link | 0 Comments - Entry for October 25, 2008
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Veggie Caper - Day Nine
Eggplant (Aubergine) Parmesan Rigatoni
(Above link will take you to review and recipe on RecipeZaar)
By: DiScharf
Ingredients
- 1/2-1 cup vegetable oil (for frying)
- 1 (1 lb) eggplant, thinly sliced crosswise (peeled or skin-on)
- 1 cup flour, seasoned with (for dredging)
- italian seasoning
- salt, to taste
- fresh ground black pepper, to taste
- 1 lb rigatoni pasta
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, halved
- 1 (28 ounce) can tomatoes
- 1 (8 ounce) bag shredded mozzarella cheese
- 8 fresh basil leaves, thinly sliced or fresh flat leaf parsley, chopped
- italian seasoning, to taste
- freshly grated parmesan cheese, for serving
Directions
In a large skillet, heat 1/4 cup vegetable oil over medium-high heat until hot but not smoking.
Dredge the eggplant slices in the flour, shaking off any excess. Add enough eggplant to the skillet to fill it without crowding, and fry until golden brown, about 2 minutes on each side.
Transfer to a paper towel-lined plate and sprinkle with salt, & freshly ground black pepper.
Repeat with remaining eggplant slices, and more oil. Let cool, then cut into 1/2" strips. Set aside.
In a large pot of boiling salted water, cook the pasta until al dente; drain and return to the pot.
Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring until golden, about 2 minutes.
Stir in the tomatoes, Italian Seasoning, salt & freshly ground blaack pepper,(don't overdo with seasonings) and bring to a boil, then cover and simmer until thickened, about 10 minutes.
Add the tomato sauce to the cooked pasta and toss to coat, then stir in the mozzarella.
Divide the pasta among shallow bowls and top with reserved eggplant strips, basil or parsley, and Parmesan.
My Review:
5 Stars: This was a delightful dinner that everyone enjoyed. I fried the eggplant until golden and then as the last batch was done I went ahead and threw in the golden pieces and made them crisp. I like that this was not as messy as egg and breading....but I still plan to try it that way as well. I used fresh herbs in the sauce and topped it with basil and Parmesan. Thanks DiSharf for a wonderful dinner!
Results:
Still..... No Complaints!Saturday October 25, 2008 - 07:19pm (EDT) Permanent Link | 0 Comments - Entry for October 24, 2008
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Day 8 - Veggie Caper
Margarita Pizza (Pizza Margharita)
By Chef Acosta
(Above Link will take you to recipe and reviews on Recipe Zaar)
Ingredients
- 12 inches thin pizza crust (I use Boboli 12-inch thin crust)
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves, finely chopped
- 3-4 large basil leaves, cut into strips
- 2 small tomatoes, cut thinly
- 4 ounces mozzarella cheese, shredded
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons parmesan cheese
- 2 teaspoons crushed red pepper flakes
Directions
- Preheat the oven to 450 degrees.
- Drizzle the olive oil over the pizza shell. Use a brush to spread it around and make sure to get the crust!
Next, disperse the finely chopped garlic evenly.
Spread the mozzarella cheese throughout the top, but keep it thin.
Place the thinly sliced tomatoes across the entire pizza.
- Lightly salt and pepper the tomatoes with the kosher salt. Spread the fresh basil leaves, making sure to get some on tomatoes and on just the cheese itself.
- Cook the pizza in the oven for about 9-10 minutes, or until sufficiently crispy and melted to your liking.
- Add a little Parmesan cheese and (optional) crushed red pepper and enjoy!
My Review:
Five Stars: I decided to try this pizza because I am not fond of pizza/red sauce. I was perplexed when I saw how little of the mozzarella was used and was afraid that it would be bland. I may have used less then 4 ounces of cheese (I just dusted the pizza under the assumption that more would be added to the top. WRONG! LOL!) Quite the contrary, the pizza was delightfully light and I am glad I did not smother it in cheese. I sliced the tomatoes paper thin using a mandolin and i would do it this way again. The red pepper flakes were a fabulous addition. Low in Fat and Vegetarian enough for me! I will be making this one again. Thanks Chef Acosta for posting.
Results of Caper: Not one complaint!Saturday October 25, 2008 - 02:55pm (EDT) Permanent Link | 0 Comments
