I’m really excited about my gorgeous new food blog. The new blog, along with the challenges of eating a meat free diet has inspired me to experiment in the kitchen more. The one thing I don’t want to do is eat a bunch of side […]
So there have been many changes in our household. Our new house is finished. Well, almost finished. I finally have my dream kitchen that is equally as beautiful as it is functional. The best part? A loss of 50 pounds between my husband and myself. We are both (believe it or not) at our high school weights. Really? Yes, really. I lost 20 pounds (almost 15% of my total weight!!!) and the Mr. lost 30 pounds (also about 15% of his total weight.) I don’t want to tell you long it has been since high school, except that we’re closer to 40 than 30. So we’re awfully proud of the weight loss and are striving to KEEP it off!
We’ve also adopted a mostly plant based diet. Whatchusay? Yes, Mrs. I heart meat is giving up meat. Most days. OK… I might have the occasional steak, but on a daily basis, it’s veg with a side of veg. Watch this documentary, Forks Over Knives, and you’ll understand why. This is a whole new lifestyle for me. It means I have to cook more and eat at restaurants less. It also means that I need to try new recipes, which means I’ll be blogging more! :)
This is a delicious recipe for a wild rice pilaf that I found on Epicurious and adapted it to my liking. Served up with some yummy grilled vegetables, who is missing meat? I also used the pilaf to stuff acorn squash, which was oh so delicious AND healthy. Stay tuned for that blog post in the near future!
I’ve had guac on the brain since I visited a popular Mexican Restaurant in Ft Lauderdale that had flavorless (but beautifully prepared and displayed) guacamole. I tweeted about the restaurant and how disappointing it was and through the wonderful world of Twitter, I was contacted […]
Every since I had Banana Bacon pancakes at The Bongo Room in Chicago, I’ve been daydreaming about it. The other morning, I really wanted to try making something similar. Well, sadly, I didn’t have bacon, so I decided on pecans instead for a little crunch. So As I started cooking, I realized I was out of all purpose flour. Doh! However, I had cake flour. I was concerned that the cake flour would have turned out badly, but my craving for the pancakes was stronger than my concern for the flour. Believe it or not… these were the tastiest pancakes I’ve ever made. I think I’ll always make my pancakes with cake flour from now on!
Buttermilk Banana Pecan Pancake Recipe
3/4 c buttermilk
2 tbsp butter, melted
1/2 tsp almond extract
1/2 tsp vanilla
1 c cake flour
1/2 tsp baking soda
3 tbsp sugar
1/2 tsp salt
2-3 bananas, sliced thin
1/4 c chopped pecans
1. Combine the buttermilk, butter, egg and extracts in a large mixing bowl. Beat well with a whisk.
2. Combine the dry ingredients and sift. Add the dry ingredients to the wet all at once and stir just enough to dampen the flour.
3. Lightly butter a non-stick pan or griddle and place over medium heat. Add batter, about 1/4 cup per pancake. Do not overcrowd the pan or you will end up with one large pancake! Immediately, press several slices of banana and a few pieces of pecan in the pancake. With a spoon, add just a tiny smear of pancake batter on top of each banana slice so it won’t burn when flipped.
4. Let cook for a few minutes, until bubbles remain on top. Very gently, flip the pancake and continue to cook until golden brown. Keep warm in the oven until all pancakes are cooked.
Makes 6-8 pancakes, 2 servings.