Thursday, January 31, 2013

Two Ingredient Banana Pancakes (Gluten Free)

 This is one of those "no excuses" recipes - meaning you have no excuse for not trying it because: (a) it's good for you, and (b) it's so easy a four year old could do it. And she did do it, my four year old that is. Also, if you're one of those folks who unfortunately can't have gluten in their diet, you have even less excuse because, seriously, you can't eat like anything good and here's a recipe for something good you could eat.... so make it. (If, by chance, you're one of those folks who is voluntarily avoiding gluten for some trendy (crazyinthehead) reason... seriously?? Live for those who cannot! BAGEL! BAGEL! BAGEL! Okay, I'm done.) On to the recipe...

Yum. I saw this recipe on Pinterest, of course, and I love it's ease for the cubs. I can whip these up just as fast a a bowl of oatmeal, but I get more smiles. It's as simple as this:

Grab a banana and an egg, this will make one large pancake. (the recipe below makes two) A soft banana is best, easier to mash.

Begin mashing the two together in a small bowl. You can use a fork, but I like my biscuit mixer/ potato masher thingy.

While you mash, heat a small skillet over medium heat and add a little pat of butter. Note: Please, people, use butter not oil or (heaven forbid) PAM. If you want that crisp, browning action, you need to use butter. It's really not as bad for you as the health department would like you to believe - fat is not the enemy, it's brain fuel, especially for children... but don't get me started. : ) Let that skillet get good and hot, and the BUTTER spread all 'round.

 Mash, mash, mix, mix, until the there aren't large banana lumps anymore.

Pour all the mix into the hot skillet, and let it cook on one side until browned, then flip. Mmm, look at that golden sweetness!

Serve immediately to happy toddlers! You can top your pancake how you'd like, Nutella, peanut butter, etc, we chose vanilla Greek yogurt as a "dip" instead of syrup - the cakes are quite sweet already being made of natural sugar! So how do they taste? A lot like banana bread, yum, and they're filling. They have the consistency of an omelet, easily cut and chewed. Also, they would freeze well, if needed, since the two ingredients freeze well.

Oh, don't let this snarky little handsome face fool ya... see that yogurt everywhere? Yeah, he thought his pancake was "Umm! Oood!"

Two Ingredient Banana Pancakes
Makes 2

Butter for pan
2 bananas
2 eggs

Heat butter in skillet over medium heat. Mash bananas and eggs together with a whisk or fork in a bowl until smooth. Pour half of mixture into skillet and cook, flipping half way through after the first side is browned. Follow with the rest of the mix, making the second pancake. Serve immediately with topping of your choice. Enjoy!

Sunday, January 20, 2013

10 Minute Slouch Beanie DIY

I love me some goodwill; both the happy feeling and the thrift store. Weeeell, their prices could be a bit better since they are, at times, the same as Walmart, but often i still find cheap treasure. While there recently, I snagged a couple of old, thick sweaters to make into beanie hats for the kids... and, okay, for me too. It was an easy 10 minute project, and hard to mess up, yay. (perfect for this sloppy sewer) Here's how i went about it...

- grab an old sweater, flip it inside out
- use another hat as your template for size and line it up with the bottom of the sweater (NOTE: for a slouchy look, I cut my hat several inches taller than the template hat)
- cut it out. ugly edges are fine, just try to make both sides fairly even
- pin the two pieces together
- use a small, straight stitch (stitches close together), and sew yourself a beanie!

hope y'all like yours as much as I like mine! and I promise Eva liked hers too, but she wouldn't let me take a picture that could convince anyone of that. stinker.


Saturday, January 12, 2013

Easy Cajun Beans and Rice

Stromboli. I make a mean one - homemade semolina dough, two kinds of meat, cheese, and homemade marinara. The Huz worships those loaves of chewy Italian goodness, as well he should, but this recipe, however, is not that one. This recipe was one I whipped up in 20min, fridge to table, on a night that my former supper plan came to a sad end. I left dough to rise for that fantastic stromboli...aaaaaaand left it forever and it dried out. Fail. (and by left it forever, i mean more than 24hrs in a warm oven. don't ask.) Happily, my two big men and I loved this quick-fix supper, and we're adding it to the rotation. I shared it's spicy gorgeousness on Facebook and y'all asked for the recipe, so here it is! One warning, it is rather hot, we like our Cajun seasoning, so taste as you go. Eva couldn't eat it (yogurt for supper!), but Dre took the heat like a champ. Hope you and yours dig it! This grainy photo was all I got, folks, but you can still tell it was deeelish.
Easy Cajun Beans and Rice
(brought to you by the fruit of forgetfulness and blessed creativity.)

1 smoked kielbasa sausage, sliced

3.5 - 4cups cooked brown rice

2 cans black beans, drained and rinsed

2-3 TB Cajun seasoning (more or less to taste)

1 can chicken broth

½ cup sour cream

Heat skillet over medium high heat. Add slices of kielbasa, and brown for several minutes. Add rice and drained beans and mix. Sprinkle Cajun seasoning over mixture, followed by broth, and blend. Allow to simmer for 10min or until heated through. Stir in sour cream and taste. Add more Cajun seasoning if desired. Serve with honey cornbread and enjoy!