Archive | March, 2012

Cinnamon-Kissed Banana Chocolate Chip Pancakes

9 Mar

How’s that for a title?

This came about because of the two browning bananas in my refrigerator and my (temporary) disinterest in banana bread. And a school holiday when we slept late and craved something a bit more substantial than the normal racing-out-the-door, five minutes at the kitchen island breakfast. I wanted banana pancakes, but most recipes were pretty much normal pancake batter with slices of fruit added on the griddle. Which wasn’t what I wanted at all; I wanted pancakes that tasted like banana all the way through.

I doctored up this recipe that seems to be all over the internets, and it is delicious. Be sure you cook them all the way through–they take a few extra minutes more than plain pancakes. Also, be sure to mash up your banana really well. I used my handy-dandy potato masher to squish them up with the butter, egg, and milk in a bowl, and then a whisk to finish the job. You could use an electric mixer or a blender, too.

This recipe made eight pancakes. We ate four and popped the leftovers in the freezer for another morning (hot breakfast without the mess tomorrow–score!). They are quite banana-ey, so you won’t need much syrup at all (less sugar–another score!). And despite my children screwing up their noses at the thought of fruit inside their flapjacks, they loved the final result and scarfed down their meal in no time flat. Sweet.

These are super easy. You need:

1 cup all-purpose flour

1 tbsp sugar

2 tsp baking powder

1/4 tsp salt

1/2 tsp cinnamon

1 egg

1 cup milk

2 tbsp melted butter

2 brown bananas

Chocolate chips

Preheat your griddle over medium heat.

In a large bowl, whisk together your dry ingredients (up to and including cinnamon).

In another bowl, mash together your wet stuff (everything else except chocolate chips) until it’s well combined and only a few banana lumps remain.

Dump the wet stuff into the dry stuff and gently stir together until it’s combined. If it’s not pourable, add more milk or some water in small doses until it is. Gently pour onto your griddle and cook the bottom side until it browns (about two minutes on my griddle, but keep checking on yours). When that happens, sprinkle chocolate chips on the tops of the raw sides, flip them, and cook until done.

Roasted Balsamic Brussel Sprouts

6 Mar

Hi gang!

It’s been awhile–sorry about that (I really am…I miss you guys). You know those weeks there’s so much going on that you can’t breathe? That was last week. Cereal for dinner every night kind of stuff. But it’s over and I’m inhaling and exhaling and cooking again.

I spent last weekend in Las Vegas with a group of friends–we’ve never done a big trip away and it was super fun. By the end, we called it our food tour. Phenomenal restaurants in Vegas–I ate food from Thomas Keller, Todd English, and (of course) Michel Richard, and a lot of local chefs who really have it going on behind the stove. One of the things we enjoyed was roasted brussel sprouts, and I have not been able to get them out of my head ever since. When I saw a bunch at the grocery store yesterday, I bought them, brought them home, rinsed them off, and stared them down until we came to an agreement: high heat and balsamic vinegar.

You can almost not go wrong roasting vegetables. Cooking them quickly at a high temperature caramelizes them and makes them sweet and crunchy; if you’ve only had steamed asparagus, you really should roast some (same method we’re about to share with the sprouts), because you won’t believe the difference in flavor. And roasting does beautiful things to brussel sprouts. These are like popcorn–I swiped a few off the pan every time I walked past it for the entire time they cooled down. Addictive. Sweet and crunchy with a hint of bitter inside. Delish.

I tossed mine (the ones I didn’t snarf down ahead of time, anyway) into a salad at lunchtime, but these make a fantastic side dish or snack–and I don’t snack on vegetables, so you know they’re good. I hope you’ll give them a shot, especially if you think you don’t like sprouts. They’re a game changer. You need:

1 bunch brussel sprouts (fresh; frozen will get soggy)

2 tbsp olive oil

1 tbsp balsamic vinegar

a sprinkle of salt or salt substitute

Preheat your oven to 425 degrees. Line a baking sheet with foil and spray it with olive oil.

Cut the stems off your sprouts, and then cut the sprouts in half lengthwise. In a bowl, toss them with the oil, vinegar, and salt. Lay them on the baking sheet in a single layer, pop them into the oven, and roast them for 35 minutes, turning them halfway through. Get addicted.

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