Cooking Delights

Thursday, February 22, 2007

A couple of easy meals to keep us going

Now these are some easy, peasy meals to keep you going.




First up a grilled cheese sandwich, served with sweet potatoe fries and a hearty salad. I topped the salad with walnuts for extra omega 3's.




I love this easy dinner. Organic corn chips topped with black beans, corn, salsa, and a sprinkling of cheese.






Of course Tuesday was pancake Tuesday. So I made this delicious pancake recipe. Hubby wanted to go to the local church, but I put my foot down since they would likely be serving Aunt Jemima all white flour processed pancakes. I said, "Honey, stay home, I'll make you pancakes that will have you pooping from here until Saturday" So, he did. I served the pancakes with Heinz baked beans in tomato sauce and drizzled real maple syrup over the pancakes. On the side, a little bit of pear.

Here's what you need:
1/4 cups milk (or soymilk--I use an Omega 3 fortified soymilk)
1 cup rolled oats

1 tbsp oil
1 ripe banana
2 eggs (you can use 3 if you want, for extra protein--it doesn't hurt them)
1 tbsp brown sugar (optional, since the banana makes it sweet too)

1/2 cup whole wheat flour
1 tsp. baking powder
1/4 tsp salt
1 tbsp ground flax
some wheat germ (no more than 1/4 cup)

optional extras: frozen blueberries, apple or plum cut into small pieces
[plum is super tasty], walnuts, whatevah tickles your fancy, no more
than 1/2 a cup of it though.

What you do:

1) put oats and milk in a small bowl and let it sit while you do the
next steps

2) combine banana, eggs, oil and brown sugar until a soupy mess (either
mash, or just put it all into a cuisinart or something like that)

3) In a separate bowl, mix the flour, flax, wheat germ, baking powder
and salt. (N.B. you can add cinnamon to this if you like)

4) Mix banana mixture with milk and rolled oats mixture. Add dry
ingredients and stir until just mixed. It's pretty gloopy, but if it's
too thick from the added wheat germ and flax, you can add a bit extra
milk/soymilk. Stir in your extras.
Cook like any other kind of pancakes, but keep them small. I usually
make them 2-3 inches across. They seem like they will be really heavy
and dense--don't worry, they aren't. They don't flop around like a
flapjack, but somehow, they are nice and light.



Last, but not least (if you got this far!) I have just had two spaces open up in Saturday's cooking class. If you are still interested I would be happy to honour the early bird price. Drop me an e-mail at info@melissawest.com. Would love to have you!

Labels: , , ,

13 Comments:

Post a Comment

<< Home