Killer Pancakes

One of the tests of finding a great recipe is when I can eat the item in many different ways and never tire of it. This has become one of my staples. I use it as a substitute for pancakes, muffins, biscuits and even tortillas. Depending on how thin I make the batter and how long I cook it, it looks different.

2 eggs
1/2 banana
1 c old fashioned oats
1/4 c. water
opt: 1/4 tsp salt, 1 T ground flax seed & 1/2 tsp vanilla

Blend well, pour onto pan and cook.  Flip and cook on otherside. Remove from pan and make another.
Note: If you think they're too thick, add more water (up to 2 T more). Blend again.
Freezes well up to 2 months.

Baked Killer Pancakes (Preheat over to 350 F)
8 eggs
2 bananas
4 c old fashioned oats
1 tsp red Himalayan salt
1 c water
4 T ground flax seed
Blend well. Pour onto greased jelly roll pan. Bake 18 min on 350 F. Cut into squares. Makes 35-40.



Shown below in baked form with sliced strawberries, pumpkin seeds and coconut milk.

French Green Lentil & Chickpea Salad

This recipe comes from https://mountzeroolives.com/recipe/french-green-lentil-%26-chickpea-salad-with-mint-lemon-dressing

My version has no tomatoes

Favorite Recipes - Roasted broccoli

Break up the fresh broccoli florets a bit. 
Cover with avocado (or olive) oil. 
Sprinkle with salt. 
Massage until bright green from the oil getting worked in. 

Bake 425' 15-20 min.

Super yummy alone, in a rice bowl, on pasta, etc. 


Note: Cooked or frozen broccoli does not work. it stays soft and limp.

Favorite Recipes: Malia's Fried Rice

Malia’s fried rice:

Cook 5-7 cups rice in rice cooker. Mix half short grain brown and short grain white. No long grain!

Put 1-2c chopped ham in stir fry pan or wok with 1-2 tbsp oil (any kind you like). Add 1/2 onion chopped, 2 cups frozen peas and carrots (or frozen mixed vegetables if you like them - I don’t eat corn and I hate the Lima beans). Stir fry til veggies cooked.

Add 2+ tbsp soy sauce, plus ginger and garlic to taste (1/2 tsp dry or 1 tsp fresh?). Just remember this mixture will spread over all your rice so put more than you would for just the meat and veggies in the stir fry. Stir to meld flavors or if you used raw garlic/ginger, stir til cooked.

Optional - add 3-4 cooked scrambled eggs; green onion, or anything else you like. Can use different meat or veggies but pork (char siu or bacon or ham steak) and peas are traditional.

Keep pan on medium high while you add cooked rice and stir. Add 4 cups, then one cup at a time until it’s the right consistency for you. Don’t worry about too little soy sauce flavor - you can add more at the table. Don’t worry about frying the rice - just stir to incorporate and you’re done.

We love this recipe to use up holiday ham, and because it’s not greasy like restaurant fried rice, and because it uses half brown rice without anyone noticing.

Favorite recipes: Katy's yams

6-8 yams 

¼ cup butter

1 cup crushed pineapple with juice

12 oz sour cream

2/3 cup walnuts

2/3 cup coconut

2/3 cup brown sugar

6 TB flour

6 TB melted butter

Bake yams at 425’ for 1 ½ -2 hours. Be sure to line oven with tin foil as the yams drip. Peel, mash and add butter, pineapple and sour cream. Put into a great big casserole dish. Then combine remaining ingredients. Mix well and sprinkle on top of yams.  Bake at 350 for 35-40 minutes. Sprinkle with mini-marshmallows and broil for 2-3 minutes more. Serves a small army.

Favorite Recipes

One family member suggested we do an old fashioned favorite recipe email game. instead, we just shared favorite ones with each other. This is what came out:

Fried Rice
Roasted Brocolli
Katy's Yams

Enjoy!

Shelf life for canned and other items

Now that we have all loaded our pantries with foods we may or may not get around to eating (i.e. grab what's on the grocery shelves and figure out how to make a meal out of it later shopping), here are the basic guidelines for how long they'll last.

Basic Info for Year Supply of Food; Good sources of Water

Here are some ideas for those of you who want to be more prepared moving forward. Be aware of what you and your family will eat. Get a little extra when you can without going into debt.

Listed below are basic guidelines.

Malia's frosting for Cinnamon Rolls

While the rolls bake, combine the icing ingredients. 

Icing:

½ cup butter, softened                                    

1 ½ cups powdered sugar                              

2 oz cream cheese

½ tsp vanilla                                                    

⅛ tsp salt

Beat well until fluffy.  Coat rolls generously with icing when baked.

Cinnamon Roll Tradition - shared with my son

On the first weekend of April and October our family makes cinnamon rolls. We enjoy them as we watch General Conference  (see https://www.churchofjesuschrist.org/general-conference?lang=eng) on Saturday and Sunday mornings.

This year my son helped. Since he's not an early riser, we made them tonight. See https://feverishlyfrugal.blogspot.com/2012/04/amazingly-easy-cinnamon-rolls.html for the whole recipe.

Learning the rolling technique. Start in the middle and roll out to the edge.

Shaping the dough into a rectangle is not cheating. Sometimes it's necessary before rolling it up.

We used what we had for nuts - sliced almonds.

Look at the difference between the baked and raw rolls.

Squash - Pumpkin Soup: Both Reg and dairy free versions

I made this for both me and my family. I made a 1 1/2 batch for them and a 1/2 batch for me.That uses the whole 29 oz large can of pumpkin. Here is the original recipe:
My tweaks are listed below (no dairy)...

 Easy ingredients and variations ...

Tip: Freeze the onion for at least 1 hour before peeling and cubing. No tears that way.

Cook all of the onion in Olive oil or Coconut Oil.

Granulated Garlic: I added 1 tsp to mine and 3 tsp to the family's portion

I peeled, cubed and boiled the butternut squash on the stove and then took about 1/3 c for my soup.  

Turns out it's better to bake it or cook in the crock pot. But I didn't have the time for that. 

The 20 minutes to boil the squash which the recipe says above is perfect. 

I blended my portion in an individual sized container. 

Adding some of the soup from the crockpot helped with the blending. 

Then I mixed the two together and wow - a great taste and texture. 

Here's my soup before adding the squash.

I used 1/2 c. Almond milk in place of the 1/2 and 1/2. By cooking all of the onions in Coconut oil or Olive oil (as shown above), you save time and is better for everyone.