Tuesday, March 24, 2015
2 cups whole wheat flour (or a combo of GF flours - I used rice, oat and all purpose gluten free flours)
2 tsp baking powder
1/2 tsp salt
1/4 cup brown sugar (or maple syrup)
1 tsp cinnamon
1/4 tsp nutmeg
2/3 cup milk (or dairy free alternative)
1 TBSP vanilla
3 large, ripe bananas
2 TBSP melted butter
In a large bowl whisk together flour(s), baking powder, salt, cinnamon and nutmeg.
In a separate bowl mash bananas with milk, vanilla and sugar/syrup. Add to dry ingredients and stir to combine - mixture will be dry. Add melted butter and combine well.
The mixture was thick and I had to sort of spread it out with a spatula in the pan. Cook 2-3 minutes on one side and about 2 on the other over medium heat.
For the sauce
1 1/2 TBSP tamarind paste
1/4 cup fish sauce
1/2 tsp chili sauce
1/3 cup packed brown sugar (or 1/4 cup maple syrup)
Whisk together tamarind with 1/2 cup warm water - mix in remaining ingredients.
For the noodles
8 oz Thai rice noodles
2 large boneless, skinless chicken breasts cut into thin 1-inch slices
1 tsp cornstarch
3 TBSP soy sauce
oil of choice - for stir frying
4 cloves garlic - minced
red pepper flakes to taste
2 cups fresh bean sprouts
1/4 cup chicken stock
1/2 cup sliced carrots
1 cup shredded cabbage (green or red)
1/4 cup cilantro leaves
1/4 cup sliced scallions
roughly chopped peanuts (or cashews)
Soak/cook noodles according to package directions - do not overcook as they will be stir-fried later.
In a medium bowl whisk together cornstarch and soy sauce. Add chicken pieces to bowl and toss to coat evenly.
In a large pan or wok, heat 2 TBSP oil over medium-high heat. Add garlic and red pepper flakes, stirring constantly for about 30 seconds. Add chicken to pan (including liquids) and cook, stirring frequently, until chicken is no longer pink. Add 1-2 TBSP chicken stock at a time to the pan while you are cooking the chicken to prevent it from drying out (you may not use all 1/4 cup).
Add noodles and prepared sauce to pan. Bring the sauce to a boil while gently folding in noodles. Continue cooking 1-2 minutes and then add bean sprouts - cooking 1 minute more.
Transfer to a serving dish and garnish with carrots, cabbage, cilantro, scallions and nuts. Serve with lime wedge.
1 TBSP butter
1 small onion - roughly chopped
4 cups low sodium chicken broth
4 cups fresh or frozen peas (hulled if fresh)
2 tsp honey
salt to taste
Melt butter in a large pot over medium-high heat, add onion and sprinkle with salt. Saute until soft, about 5 minutes.
Add chicken stock and simmer 10 minutes.
Add the peas and cook 1-2 minutes.
Transfer to a blender or use a submersion blender and puree until smooth. Gently reheat, stir in honey and season with salt.
Garnish with sprouts, croutons and parmesan cheese.
short pasta of choice - cooked slightly al dente
2 TBSP butter
2 leeks - white and light green parts only, thinly sliced
salt and pepper
1 lb peeled, deveined, raw shrimp - tails removed
finely grated zest of 1 lemon
juice of half a lemon
3/4 cup heavy cream or canned coconut milk
4-5 cups packed baby spinach
*1/4 cup parmesan cheese (optional)
Heat butter in a large pan over medium heat, add leeks and season lightly with salt and pepper. Sauté 3-5 minutes, until leeks are slightly tender.
Add the shrimp, lemon juice & zest and stir often until shrimp are cooked through. Remove from heat.
Add cream to cooked pasta over medium heat, stirring until slightly thickened. Season to taste with salt and pepper; add shrimp mixture, spinach and *parmesan. Stir to combine until spinach is wilted and parmesan is melted.