Tuesday, May 28, 2019
Fluffy Banana Pancakes
Fluffy Banana Pancakes
from Kitchen Treaty
Yield 12 pancakes, 5-inch pancakes
2 cups buttermilk (or 2 tablespoons vinegar + enough whole milk or almond milk to equal 2 cups)
2 small or 1 large ripe banana, or about 1 cup mashed, plus extra for slicing on top of the pancakes
2 eggs
3 tablespoons unsalted butter, melted and cooled slightly (can sub coconut oil)
2 teaspoons pure vanilla extract
2 1/2 cups all purpose-flour or white whole wheat flour
1/4 cup granulated sugar or pure maple syrup
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1. Add the buttermilk to a large bowl. If you're using the vinegar plus milk option, let sit for about 10 minutes to allow the milk to turn to buttermilk. Whisk the mashed banana, eggs, butter, and vanilla into the buttermilk.
2. To a medium bowl, add the flour, sugar, baking powder, baking soda, and salt. Whisk together to combine.
3. Pour the dry ingredients over the wet and mix just until incorporated. Do not over mix!
4. Let the batter rest about five minutes. It should form bubbles and rise just a bit.
5. Heat a non-stick griddle to 325℉ or place a large frying pan over medium heat. Melt a little butter on the cooking surface, spreading it evenly, if desired (or if the griddle/pan is not non-stick). Using a 1/3 cup measure (or a trigger-handled ice cream scoop works well), pour the batter onto the griddle or into the frying pan. The pancakes are ready to flip when they look a little dry around the edges and start to form little bubbles (about a minute). Flip and cook on the other side until golden brown and cooked through.
6. Serve topped with sliced bananas, butter, and maple syrup.
from Kitchen Treaty
Yield 12 pancakes, 5-inch pancakes
2 cups buttermilk (or 2 tablespoons vinegar + enough whole milk or almond milk to equal 2 cups)
2 small or 1 large ripe banana, or about 1 cup mashed, plus extra for slicing on top of the pancakes
2 eggs
3 tablespoons unsalted butter, melted and cooled slightly (can sub coconut oil)
2 teaspoons pure vanilla extract
2 1/2 cups all purpose-flour or white whole wheat flour
1/4 cup granulated sugar or pure maple syrup
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1. Add the buttermilk to a large bowl. If you're using the vinegar plus milk option, let sit for about 10 minutes to allow the milk to turn to buttermilk. Whisk the mashed banana, eggs, butter, and vanilla into the buttermilk.
2. To a medium bowl, add the flour, sugar, baking powder, baking soda, and salt. Whisk together to combine.
3. Pour the dry ingredients over the wet and mix just until incorporated. Do not over mix!
4. Let the batter rest about five minutes. It should form bubbles and rise just a bit.
5. Heat a non-stick griddle to 325℉ or place a large frying pan over medium heat. Melt a little butter on the cooking surface, spreading it evenly, if desired (or if the griddle/pan is not non-stick). Using a 1/3 cup measure (or a trigger-handled ice cream scoop works well), pour the batter onto the griddle or into the frying pan. The pancakes are ready to flip when they look a little dry around the edges and start to form little bubbles (about a minute). Flip and cook on the other side until golden brown and cooked through.
6. Serve topped with sliced bananas, butter, and maple syrup.
Instant Pot Cafe Rio Style Sweet Pork
Instant Pot Cafe Rio Style Sweet Pork
Slightly adapted from Five Boys Baker
8-10 servings
3 lb. pork roast (or 2, 1.5 lb pork tenderloins)
1 cup Coke (or Rootbeer)
1 can (10 oz.) red enchilada sauce (mild or medium)
1 can (4 oz.) diced green chilies
1 cup brown sugar
1. Cut your pork roast into 4 or 5 chunks and place in the bottom of your Instant Pot.
2. In a blender or food processor, combine the Coke, enchilada sauce, green chilies, and brown sugar
3. Pour 1 cup of this over the pork. Set aside the remaining sauce for later.
4. Secure the lid on your Instant Pot and select manual. Cook at high pressure for 50 minutes. Let Instant Pot naturally release for 15-20 minutes.
5. Shred pork and remove most (about 3/4 of the liquid) and discard. Pour in reserved sauce and stir.
Use for burritos, tacos, enchiladas, or salads.
Notes:
Both pork sirloin roast and boneless pork picnic roast works fine.
After the pork has cooked, I like to remove some of the liquid because it becomes slightly "watered down" from the steam and then I add the reserved liquid to add more flavor to the juice.
If you don't have an Instant Pot then you can use a slow cooker by placing the whole pork in your slow cooker with about 1 cup of Coke and 1/4 cup of water. Cook for 7-8 hours on low or 4-5 on high (or until pork shreds easily). Remove pork and shred, drain juice from slow cooker and return shredded pork to slow cooker. Pour the sauce you made in the blender over pork and cook on low for about another 45-60 minutes.
Slightly adapted from Five Boys Baker
8-10 servings
3 lb. pork roast (or 2, 1.5 lb pork tenderloins)
1 cup Coke (or Rootbeer)
1 can (10 oz.) red enchilada sauce (mild or medium)
1 can (4 oz.) diced green chilies
1 cup brown sugar
1. Cut your pork roast into 4 or 5 chunks and place in the bottom of your Instant Pot.
2. In a blender or food processor, combine the Coke, enchilada sauce, green chilies, and brown sugar
3. Pour 1 cup of this over the pork. Set aside the remaining sauce for later.
4. Secure the lid on your Instant Pot and select manual. Cook at high pressure for 50 minutes. Let Instant Pot naturally release for 15-20 minutes.
5. Shred pork and remove most (about 3/4 of the liquid) and discard. Pour in reserved sauce and stir.
Use for burritos, tacos, enchiladas, or salads.
Notes:
Both pork sirloin roast and boneless pork picnic roast works fine.
After the pork has cooked, I like to remove some of the liquid because it becomes slightly "watered down" from the steam and then I add the reserved liquid to add more flavor to the juice.
If you don't have an Instant Pot then you can use a slow cooker by placing the whole pork in your slow cooker with about 1 cup of Coke and 1/4 cup of water. Cook for 7-8 hours on low or 4-5 on high (or until pork shreds easily). Remove pork and shred, drain juice from slow cooker and return shredded pork to slow cooker. Pour the sauce you made in the blender over pork and cook on low for about another 45-60 minutes.
Tried and True Chocolate Chip Cookies
Tried and True Chocolate Chip Cookies
from A Bountiful Kitchen
yield 18 large cookies
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 tablespoon vanilla extract
2 large eggs, cold
2 3/4 cups all-purpose flour (plus a tablespoon or two if needed)
1 teaspoon baking soda
1 teaspoon salt (I prefer course sea salt)
2 cups or 1 (12 oz. pkg.) chocolate chips
Preheat oven to 375°F. If using convection, preheat to 375 as well.
For regular oven, place rack in middle of oven. When using a convection oven, you should be able to bake on all racks at one time.
Cut butter into pieces (about 3 tablespoons each) and place in mixing bowl. I use a Kitchen Aid and power it on 2 (low).
After a few seconds, add granulated sugar, brown sugar, and vanilla extract. Mix on low speed until creamy (this takes just a few seconds). The butter and the sugars should be mixed enough so no chunks of butter are visible.
Add eggs, beating just until incorporated and smooth. Never turn the beaters on high.
Using a spatula, scrape down the sides of the bowl and bottom of the bowl to insure all ingredients are incorporated.
Dump 2 cups of the flour, soda, salt, and chocolate chips all together into bowl with butter mixture.
Add the remaining 3/4 cup of flour to the top of this mixture, Slowing mix the dry ingredients and the chocolate chips together. Only pulse the mixer at this point. Do not over mix. Turn the dough with a rubber spatula so the bottom of the dough is mixed into the top of the dough. This will insure the flour is mixed in properly and the chips are distributed evenly.
If the dough is sticky, add an additional 2-3 tablespoons of flour to the dough. Remove the bowl from the stand mixer, and fold in the flour. This is only necessary if the dough is sticky.
Using a cookie scoop, drop onto un-greased baking sheets, or baking sheets lined with parchment paper. Place 6 scoops of dough on each baking sheet.
Flatten slightly with the palm of your hand.
If using convection, bake for 7-10 minutes until golden brown.
If using regular (non convection) oven, bake at 375 for 10-12 minutes.
Cookies should be slightly golden and the cookies should not be wet on top.
Cool on baking sheets completely.
Tips for the perfect cookies found here (under recipe notes).
from A Bountiful Kitchen
yield 18 large cookies
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 tablespoon vanilla extract
2 large eggs, cold
2 3/4 cups all-purpose flour (plus a tablespoon or two if needed)
1 teaspoon baking soda
1 teaspoon salt (I prefer course sea salt)
2 cups or 1 (12 oz. pkg.) chocolate chips
Preheat oven to 375°F. If using convection, preheat to 375 as well.
For regular oven, place rack in middle of oven. When using a convection oven, you should be able to bake on all racks at one time.
Cut butter into pieces (about 3 tablespoons each) and place in mixing bowl. I use a Kitchen Aid and power it on 2 (low).
After a few seconds, add granulated sugar, brown sugar, and vanilla extract. Mix on low speed until creamy (this takes just a few seconds). The butter and the sugars should be mixed enough so no chunks of butter are visible.
Add eggs, beating just until incorporated and smooth. Never turn the beaters on high.
Using a spatula, scrape down the sides of the bowl and bottom of the bowl to insure all ingredients are incorporated.
Dump 2 cups of the flour, soda, salt, and chocolate chips all together into bowl with butter mixture.
Add the remaining 3/4 cup of flour to the top of this mixture, Slowing mix the dry ingredients and the chocolate chips together. Only pulse the mixer at this point. Do not over mix. Turn the dough with a rubber spatula so the bottom of the dough is mixed into the top of the dough. This will insure the flour is mixed in properly and the chips are distributed evenly.
If the dough is sticky, add an additional 2-3 tablespoons of flour to the dough. Remove the bowl from the stand mixer, and fold in the flour. This is only necessary if the dough is sticky.
Using a cookie scoop, drop onto un-greased baking sheets, or baking sheets lined with parchment paper. Place 6 scoops of dough on each baking sheet.
Flatten slightly with the palm of your hand.
If using convection, bake for 7-10 minutes until golden brown.
If using regular (non convection) oven, bake at 375 for 10-12 minutes.
Cookies should be slightly golden and the cookies should not be wet on top.
Cool on baking sheets completely.
Tips for the perfect cookies found here (under recipe notes).
Tuesday, May 21, 2019
Chicken Massaman Curry
I discovered chicken Massaman curry when out at a restaurant with friends several years ago. Everyone was raving about how they loved Massaman curry but I had never heard of it. I took a bite and was hooked! It is the perfect blend of Thai flavors: a little sweet, spicy, savory, sour and nutty all blended to form the perfect taste. I was a little skeptical that this recipe could taste as good as the restaurant version but I was pleasantly surprised to find that it totally did!
Chicken Massaman Curry
adapted slightly from Favorite Family Recipes
I can Massaman curry paste (available at Asian markets on Amazon)
2 T vegetable oil
2 cans coconut milk
1/2 t ginger
2 T chopped cilantro
2 T brown sugar
2 T fish sauce
1 T lime juice
1 T Worcestershire sauce
1 onion, sliced thinly
1 lb. chicken, sliced very thin (cutting partially thawed chicken makes this easy)
4-5 medium potatoes, peeled and cubed
2 carrots (or about 14-16 baby carrots), peeled and sliced
1-2 heaping T peanut butter
1/2 c peanuts
1 T. cornstarch mixed with 1/4 c. water
Sriracha sauce and red pepper flakes, to taste (optional)
Jasmine rice
Heat oil in a large saucepan or stockpot over medium heat. Stir in curry paste; cook and stir for 2-3 min. Add 1 can coconut milk and stir until well blended. Add ginger, cilantro, sugar, fish sauce, lime juice, and Worcestershire, bring to a boil. Add onion and chicken, then reduce to a simmer. When chicken is white and cooked through (about 5 min or so) add another can of coconut milk and bring back to a boil. Add remaining ingredients (except rice) and stir until everything is well mixed. Cover and simmer for about 15 minutes, until potatoes aren't crunchy in the middle. Just before serving, add the cornstarch slurry to the mixture and simmer for 1-2 minutes to slightly thicken the curry. Serve hot over jasmine rice.
Chicken Massaman Curry
adapted slightly from Favorite Family Recipes
I can Massaman curry paste (available at Asian markets on Amazon)
2 T vegetable oil
2 cans coconut milk
1/2 t ginger
2 T chopped cilantro
2 T brown sugar
2 T fish sauce
1 T lime juice
1 T Worcestershire sauce
1 onion, sliced thinly
1 lb. chicken, sliced very thin (cutting partially thawed chicken makes this easy)
4-5 medium potatoes, peeled and cubed
2 carrots (or about 14-16 baby carrots), peeled and sliced
1-2 heaping T peanut butter
1/2 c peanuts
1 T. cornstarch mixed with 1/4 c. water
Sriracha sauce and red pepper flakes, to taste (optional)
Jasmine rice
Heat oil in a large saucepan or stockpot over medium heat. Stir in curry paste; cook and stir for 2-3 min. Add 1 can coconut milk and stir until well blended. Add ginger, cilantro, sugar, fish sauce, lime juice, and Worcestershire, bring to a boil. Add onion and chicken, then reduce to a simmer. When chicken is white and cooked through (about 5 min or so) add another can of coconut milk and bring back to a boil. Add remaining ingredients (except rice) and stir until everything is well mixed. Cover and simmer for about 15 minutes, until potatoes aren't crunchy in the middle. Just before serving, add the cornstarch slurry to the mixture and simmer for 1-2 minutes to slightly thicken the curry. Serve hot over jasmine rice.
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