Sausage, Red Beans, and Rice
at Naomi's request.
This serves 2. . .double it for 4. (Ah! Brilliant!)
Saute until tender:
1/2 lb. smoked sausage, sliced
1/2 onion, chopped
1/2 cup celery, chopped
1/2-1 red or green bell pepper, chopped
Add:
1 can chicken broth
1/2 tsp. thyme
1/2 tsp. cayenne pepper (REALLY spicy)
Bring to a boil, then add:
1/2 cup long grain rice
1 can kidney beans, drained
Reduce heat and cook covered, 20 minutes or until rice is tender. Best served with cornbread.
Labels: Main dish
Banana Nut Pancakes
This is the other recipe I've tried. They're
really good. . .moist. . .chewy. . .mmmmm.
2 cups whole wheat flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/3 cup chopped pecans or walnuts
2 eggs
1 ripe banana, mashed
1 1/2 cups milk
3/4 cup sour cream or yogurt (I used a 6 oz. vanilla yogurt, because that's what I had.)
1/4 cup sorghum (I used molasses.)
In a medium-size mixing bowl, combine the dry ingredients. In a separate bowl, beat the eggs; whisk in the sour cream, milk, sorghum, and banana. Stir into the dry ingredients just until blended.
Cook like pancakes. . .again.
These were great with butter and small spoonful of honey spread around, just like banana bread. I also ate them with preserves. The batter does darken as the week goes on, but it stays good. I used the last of the batter on Saturday after mixing it the previous Sunday.
I should note that this and the recipe below come from a cookbook published by
War Eagle Mill in Arkansas.
Labels: Breakfast
Apple Oatmeal Pancakes
For the last two weeks, I've had healthy, whole-grain pancake batter in the fridge. It's great for my breakfast routine. I put the non-stick skillet on the stove, spray it, and turn the burner on. Then I go dry my hair for about 5 minutes, come back, and spoon my pancake batter into the skillet, return the batter to the refrigerator, and leave. After 5 minutes of make-up, hair, etc., I come back and flip my pancakes. By the time I get my oj, plate, and what pancake toppings ready. . .
voila! Here's the first recipe:
1 cup whole wheat flour
1 cup rolled oats
1 T. brown sugar
2 tsp. baking powder
1/8 tsp. nutmeg
1/4 ts. salt
1 1/2 cups milk
1 egg plus 1 egg white
1 T. oil
1 small, sweet cooking apple, peeled, cored, finely chopped
Combine oats and milk. Let stand for 5 minutes.
In a separate bowl, stir together dry ingredients.
In a third bowl (or, for dishes' sake, in the first one after you pour the oats and milk into the dry ingredients), beat the egg, egg white, and oil.
Stir all together, just until mixed.
Cook like pancakes. . .I'm not explaining that.
I've eaten these with applesauce sprinkled with cinnamon & sugar and also with fruit preserves. I think they'd also be good with yogurt and nuts/berries/bananas/etc. Also, I've been sprinkling chopped walnuts or pecans on my pancakes right after I put the batter in the skillet, while the first side is cooking. It adds protein.
Labels: Breakfast
