BRAINLESS BANANA PANCAKES

I used regular milk instead of soymilk.

BRAINLESS BANANA PANCAKES

Serves: 3

So yummy and sweet ... you don't even need syrup!

INGREDIENTS
1 cup flour
2 tsp baking powder
1 banana, mashed
1-1/4 cups soy milk
1 tbsp sweetener
sliced fresh fruit (garnish)

DIRECTIONS
1. In a large bowl, sift the flour and baking powder together.

2. In a small bowl, mash the banana with a fork and add 1/4 cup of
the milk, mixing together until there are no lumps. Add the banana,
sweetener, and remaining soy milk to the dry mix and stir together
until "just mixed."

3. Portion out about 3/4 to 1 cup of batter onto a hot non-stick pan
or a lightly oiled frying pan and cover with a lid. Let sit on medium
heat until the center starts to bubble and become sturdy. Flip
pancake over and cook other side until golden brown. Repeat process
until all the batter is gone.

4. Garnish with fresh fruit and maple syrup.

Reprinted with permission from HOW IT ALL VEGAN! by Tanya Barnard and
Sarah Kramer (www.GoVegan.net), Arsenal Pulp Press.

NUTRITION INFO
Calories: 247
Fat: 2.6 g
Carbohydrates: 48.4 g
Protein: 9.3 g

Insalata di Fagiolie Tonno - Tuna & Cannellini Bean Salad

I just made this....using onions instead of celery. I also added more lemon than it ask for. Oh, and I used dried beans that I cooked.

Insalata di Fagiolie Tonno - Tuna & Cannellini Bean Salad

2 cans cannellini beans (400g each, drained & rinsed)
Tuna in oil drained- 400 g
1 stalk celery diced
The juice of 1/2 a lemon
120 ml extra virgin olive oil
1/2 tsp salt
1/2 tsp fresh ground pepper

Combine beans, tuna and celery in salad bowl. Pour over lemon juice, olive oil and season. Leave at room temp for 1 hour before serving. Serve with plenty of crusty bread.

Cruzan Pates

I have fond memories of buying pates from the pate van. The filling recipe is the same basic recipe whether you use chicken, beef, fish, or vegetable filling.


Dough
Ingredients
4 cups flour
1/2 Crisco (not butter flavored)
4 tablespoon baking powder
1/2 tablespoon. salt
water to make it come together
cut Crisco into flour and dry ingredients then add the water. dough does not need to rest. roll into disks and place filling then fry in hot oil till brown


Filling
chicken, meat, fish or vegetables
sauté meat in large pan. add 2 large onions, diced and garlic. add recaito and sazon and adobo to taste. add diced green or red peppers and cook, then add tomato sauce

Easy Meatballs

I usually put ketchup and/or mustard in the meat, before mixing. It makes it taste better. I use this mix to make meatloaf too. It makes a lot so I freeze half after cooking (if meatballs) and cook from frozen in sauce. If meatloaf, I freeze raw and cook completely from frozen too.

Easy Meatballs

From Linda Larsen,Your Guide to Busy Cooks.Stay up to date!
This simple recipe can be flavored any way you like, or just make it plain.
INGREDIENTS:
1 lb. lean ground beef
1 egg
2 Tbsp. water
1/2 cup bread crumbs
1/4 cup minced onion
1/2 tsp. salt
1/8 tsp. pepper

PREPARATION:Preheat oven to 350 degrees. In large bowl combine egg, water, bread crumbs, onion, salt and pepper and combine. Add ground beef, broken into chunks, and mush with your hands to combine. Form into meatballs about 1" in diameter and place on a broiler pan.

Bake at 350 degrees for 25-30 minutes until meatballs are no longer pink in center. Cool and freeze, or use in your favorite meatball recipe

Vegetable Rice Pilaf

I got this from a Vegetarian cookbook. I used whatever frozen vegetables were on hand....peas & carrots, mixed , corn, etc. I also put pine nuts instead of the cashews, because that is what I had.

Vegetable Rice Pilaf

1 cup basmati rice
2 tablespoons oil
1/2 teaspoon cumin seeds
2 bay leaves
4 green cardamom pods
4 cloves
1 onion finely chopped
1 cup thawed frozen vegetables
1/4 cup cashews lightly fried
1/4 teaspoon ground cumin

1. rinse and soak rice for 30 minutes
2. heat the oil in a large frying pan and saute the cumin seeds for 2 minutes. Add bay leaves, cardamom, and cloves, and saute for another 2 minutes.
3. Add onion and cook till softened and lightely browned
4. Drain rice and tothe pan together with the vegetables and cashews. Cook for 4-5 minutes.
5. Add 2 cups water, ground cumin, and salt. Bring to a boil, cover, and simmer for 15 minutes over low heat, till all water is absorbed. Let stand, covered, 10 minutes before serving.

Sesame Chicken Recipe

It's not gourmet, but it is very fast and easy and so yummy

Sesame Chicken Recipe #44321
This recipe really satisfies my craving for Chinese food. I serve it over rice and steamed vegetables on the side. I usually double the sauce to make it especially decadent.
by Jenny White
6 servings
21 min 5 min prep

6 boneless skinless chicken breasts
1/4 cup honey
1/4 cup soy sauce
1/2 cup water
1 tablespoon cornstarch
1 teaspoon ground ginger
1 teaspoon red pepper flakes (optional)
1 tablespoon toasted sesame seeds

Cut chicken breast into 1 inch strips.
Heat a large non-stick skillet that has been sprayed with Pam, over medium-high heat.
Cook chicken strips for about 6 minutes until no longer pink.
Mix together honey, soy sauce, water, corn starch, ginger and red pepper flakes.
Whisk until no corn starch lumps appear.
Pour sauce mixture into skillet with chicken.
Cook until sauce thickens slightly.
You can add more water if sauce is too thick.
Sprinkle with sesame seeds.
Cover and simmer for 10 minutes or until chicken starts to soak up the sauce.