Eat Your Way To A Healthier Life

Banana Cinnamon Pancakes - Recipe

 

Banana Cinnamon Pancakes - Recipe

This recipe hails from Jamaica, as one might guess from the accompanying butter rum sauce. Consider serving this dish for dessert as well as at the breakfast table.

Banana Cinnamon Pancakes

1 cup (250 ml) all-purpose flour
1 1/4 tsp (6 ml) baking powder
1/2 tsp (2 ml) ground cinnamon
1/4 tsp (1 ml) salt
1 cup (250 ml) milk
1/4 cup (60 ml) packed dark brown sugar
2 Tbs (30 ml) vegetable oil
1 egg
1 tsp (5 ml) vanilla extract
2-3 bananas, peeled and mashed

Combine the dry ingredients in a mixing bowl. In a separate bowl mix together the milk, sugar, oil, egg, and vanilla extract. Add to the dry ingredients and mix until almost smooth. Add the bananas, stirring to combine, and allow the batter to rest for 30 minutes. For each pancake, pour about 1/4 cup (60 ml) of the batter onto a lightly greased non-stick skillet over moderate heat. Cook until small bubbles form on the surface, about 1 minute. Turn the pancakes and cook an additional 30 to 45 seconds, until golden brown. Serve with butter rum sauce (recipe below) or syrup of your choice. Makes about 12 pancakes, to serve 3 to 4.

Reproduced by permission of Worldwide Recipes.

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Southern Fried Chicken with Onion Gravy - Recipe

 

Southern Fried Chicken with Onion Gravy - Recipe

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There are as many recipes for fried chicken as there are cooks in the South. Some insist the chicken be marinated in buttermilk prior to coating. Others have a secret blend of seasonings that makes their chicken stand out. My recipe is basic, and should be "do-able" almost anywhere you live. You may substitute vegetable shortening or vegetable oil for the lard, but you won't get an authentic flavor or texture, and if you are on a fat-restricted diet you had best skip this recipe.

Southern Fried Chicken with Onion Gravy

A 2 1/2 to 3 lb (1300 to 1500 g) chicken, cut into 8 serving pieces
2 1/2 tsp salt
Freshly ground black pepper to taste
1 cup plus 2 Tbs flour
1 1/2 to 2 lbs (700 to 900 g) lard
2 medium sized onions, peeled and sliced into 1/8 in (1/2 cm) slices
2 cups water
1 Tbs distilled white vinegar (or other vinegar)
2 to 3 cups cooked white rice (optional)

Pat the chicken pieces completely dry with paper towels and sprinkle on all sides with 2 tsp. of the salt and a few grindings of black pepper. Dip the chicken pieces in the 1 cup of flour, one at a time, and shake off all the excess. Melt 1 1/2 lbs (700 g) of the lard in a large, heavy skillet at least 2 in (5 cm) deep with a tightly fitting lid. The melted lard should be about 1/2 in (1.25 cm) deep; add more lard if necessary. When the lard is very hot but not smoking place the chicken pieces in the lard, skin side down, and cover. Fry over high heat for 5 minutes. Turn the pieces of chicken with tongs and continue to fry covered for an additional 4 to 5 minutes, until the chicken is evenly browned on both sides. Remove the chicken to a large shallow baking dish which is lined with paper towels and place in an oven set at the lowest setting to keep warm.

Pour off all but 1 Tbs of the fat remaining in the skillet and add the onions. Sprinkle with 2 Tbs flour and cook over high heat for 3 or 4 minutes, stirring frequently, until the onions are soft and golden brown. While stirring constantly, add the water in a thin stream and cook until the gravy thickens and becomes smooth. Stir in the vinegar and the remaining 1/2 tsp. of the salt and a few grindings of black pepper. Arrange the chicken on a serving platter and pour the gravy over. Or, more traditionally, put the cooked white rice in a serving bowl, pour the gravy over it, and serve it as an accompaniment to the chicken. Serves 4.

Reproduced by permission of Worldwide Recipes.

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King Of Fish Barbecue Making Process - BBQ Around Pottery Wheel By Genio...

 

Fat-Free Banana Bread

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Fat-Free Banana Bread 

 6 ripe bananas (the riper the better)
1 cup (250 ml) sugar
2 cups (500 ml) all-purpose flour
1 tsp (5 ml) baking powder
1/2 tsp (2 ml) baking soda
1 tsp (5 ml) vanilla extract
1 cup (250 ml) raisins (optional)

 Mash the bananas and sugar together. In a separate bowl mix the flour, baking powder, and baking soda. Add the banana mixture, the optional raisins, and vanilla, stirring until thoroughly blended. Pour into non-stick loaf pan and bake at 350º F (180º C) for 1 hour. Remove from pan while still warm, and allow to cool before slicing. Makes approximately 8 servings.

  Reproduced by permission of Worldwide Recipes.

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My Fast, Healthy & Hearty Breakfast to Get me Through the Whole Day

My Fast, Healthy & Hearty Breakfast to Get me Through the Whole Day  

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How to prepare fried rice, chinese style

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World's Best And Easiest Egg Foo Young / Gravy Recipe

 

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How to.....Make a Killer Fried Egg Sandwich

 

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Chicken BBQ Around Big Pottery Pot

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How To Make A Southern-Style Crawfish Boil

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A Tour Of Trinidad's Market

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Barbecue Shrimp - New Orleans Style Garlic Pepper Shrimp Recipe

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EZ Buttermilk Biscuits

 

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Good Morning ~ Quotes

 

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“The only time to eat diet food is while you're waiting for the steak to cook.” 

― Julia Child

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Crunchy Korean Fried Chicken Recipe

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Fish And Chips

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This is perhaps the most famous of all British dishes, and you'll find it on menus in restaurants and pubs and sold by street vendors all over the British Isles. You can use improvised equipment, but the best results will come from a thermostatically-controlled deep fryer with a basket.

Fish and Chips

1 cup (250 ml) self-rising flour
2/3 cup (160 ml) water
1 1/2-2 lbs (675-900 g) potatoes cut into 1/2-inch (1 cm) strips
4-6 pieces skinless cod fillets, about 6 oz (170 g) each
Salt and freshly ground pepper to taste
Oil for deep frying
Salt and freshly ground pepper to taste
Lemon wedges for garnish
Malt vinegar for garnish

Stir together the flour and water until smooth and allow to rest at room temperature for 30 minutes. Rinse the potatoes under running water, drain, and pat dry. Heat the oil in a deep fryer to 300F (150C) and fry the potatoes in batches until soft but not browned, about 5 minutes. Transfer to paper towels to drain. Raise the temperature of the oil to 375F (190C). Season the fish with salt and pepper, dip in the batter, and fry two pieces at a time until crisp and golden brown, about 8 minutes. Drain the fish on paper towels. Add the potatoes to the oil and cook until crisp and golden brown, about 3 minutes. Drain on paper towels, sprinkle with salt, and serve with lemon wedges and malt vinegar. Serves 4 to 6.

Reproduced by permission of Worldwide Recipes.

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