Best Pancake Recipe I Have! Banana Cornmeal Pancakes

Beautiful here today!

It is a brunch kind of a day....pancake and bacon for a snowy Central Ohio day! I've been making these pancakes for 20 years! I haven't found a recipe that is better, and my kids love them.

 We have the best variety of birds here! All I put out is Black Oil Sunflower seeds in my bird feeder and a variety of suet cakes in a wire feeder. We have several varieties of woodpeckers: flickers, downey and red-bellied...lots of cardinals, blue birds, blue jays, doves and finches, nuthatches, junkos, black capped chickadees, Carolina wrens, house wrens, and more...

Banana Cornmeal Pancakes
1 C of all-purpose flour
1/2 C yellow cornmeal
1 C of old fashioned oats, place in food processor on high until finely ground
1/2 tsp baking soda
1/2 tsp kosher salt
2 to 2 1/4 C low-fat buttermilk (start with 2 C if too thick add a little more, batter consistency should pour but not be thin)
1 ripe banana (see below...I always keep bananas in my freezer, if frozen thaw)
1 Tbsp honey
1 large egg
Optional add ins:
1/2 C chocolate chips (my favorite)
1/2 C chopped pecans (Alan's favorite)
1 C blueberries (I like to toss these on each pancake right after batter added to skillet)
1/2 C shredded coconut
Anything you like really!  BE creative.

First add oats to your food processor and process until finely ground.  Add to a large bowl with flour, cornmeal, baking soad, and salt.  No need to clean processor bowl, just add banana, honey, and egg to food processor, pulse a few times, then add 2 C of buttermilk (can use regular milk, but buttermilk is fabulous) and process until smooth.

Pour liquid into dry ingredients and don't over beat or you'll have tough pancakes, just combine.

Heat cast iron skillet on medium-high heat, then reduce to medium for cooking (make sure pan is hot before you start). Using about 1/4 C of batter (use a 1/4 C or an ice cream scoop) ladle batter into a hot cast iron skillet with oil (coconut is my preferred but canola or corn is fine).  When the tops are bubbling, flip and cook just a minute on side 2.

Don't throw away bananas!  As they get too many black spots for your families liking...just toss the entire banana into the freezer.  They keep, although they turn dark (sometimes even completely black, but they are fine!) I thaw them for 30 seconds in the microwave or just toss them in a bowl of cold water and they thaw quickly!  Perfect for pancakes, banana breads/muffins, yogurt smoothies and more!

Danish Dough Whisk! I first saw this on a PBS cooking show...Best whisk for quick breads....love this!  I have had this over 20 years.

Danish Dough Whisk from King Arthur Flour Company

Crock Pot Chicken Noodle Soup

Today is a beautiful day here in Central Ohio, snowing, blowing and just what you'd want from a winter wonderland!  Love it.....I've had a variety of projects today from marketing to real estate, and so I thought I'd make something my kids love and that could be cooking away all day until I was ready to assemble it. I call it my Crock Pot Chicken Noodle Soup. It is perfect for a day like today! I plan to serve it with a spinach salad with blue cheese cheese dressing!

Crock Pot Chicken Noodle Soup

1 Cut-up Chicken (entire chicken white & dark parts)
8 stalks of celery
2 carrots
1 red bell pepper, cut into chunks
1 yellow onion, cut into chunks
10 cloves of garlic, peeled
1 lemon
koster salt & freshly ground black pepper to taste
(I use a large 7 quart crock pot)

Place all vegetables in the crock pot, place frozen chicken pieces on top of vegetables, squeeze the juice of the lemon over the chicken then salt and pepper to taste.  Toss cut lemon in the pot too.
Cook on high until chicken is cooked through, about 5-6 hours, or on low for 8-9 hours.

Meanwhile, boil a pot of water, salt generously and cook wide egg noodles for about 2 minutes less than directions recommend.  Keep 2 C of pasta water.

Remove the chicken from the crock pot and let cook so you can pull the chicken from the bone, discarding the skin and bones.  Drain the stock through a colander into a large bowl and discard the vegetables. Set aside.

Shred chicken and place back into crock pot. Add cooked noodles, 6 C of cold water and 2 C of pasta water.  Skim some of fat from top of stock, then pour into crock pot leaving the cloudy part to discard.

Turn crock pot to high until soup is hot...serve.

After skimming fat layer from top, pour carefully and leave cloudy stock in bottom to discard, some in the soup is no big deal, so don't get too fussy....

Easy Beef Crock Pot Chili

It was a cold day here in Central Ohio.  And, I spent the morning showing homes in beautiful Clintonville and later Lewis Center, and taking my son to his cello lesson in between! So, I was in the mood for something easy and comforting. I didn't feel like a trip to the store so this is what I had in my pantry and freezer to make a chili before the day got to hectic.

Easy Beef Crock Pot Chili
1 to 1 1/2 lbs ground beef
2 medium yellow onions, finely chopped

1 28 oz can of whole tomatoes incl liquid
1 14 oz can of diced tomatoes incl liquid
1 C of beef broth (I really like Orrington Farms Broth Base & Seasonings--always in my pantry)
2 14-15oz cans of beans, drained and rinsed (I used one can of black beans and one can of tri-bean blend of black, kidney and white)
1-2 C of frozen corn
1/4-1/2 C of pickled jalapeno peppers (to your liking)
1 packet of ranch dressing (you could use dried onion powder 1 tsp, and 2 Tbsp dry milk or powdered buttermilk--I always have this bc of making bread.)
1 packet of taco seasoning (you could use a mix of cumin and chili powder instead, to equal 4 Tbsp)
1 tsp garlic powder or 2 cloves of fresh garlic minced (to cook with beef)
kosher salt to taste
freshly ground black pepper to taste

Place onions in the food processor and finely chop (or chop by hand). Add to a cast iron skillet over medium heat and cook for about 10 minutes. While onion is cooking (no need to clean processor bowl) add the can of whole tomatoes and the pickled jalapenos into a food processor or blender and pulse until tomatoes are mostly smooth and the jalapenos are chopped. Pour into your crock pot and add the diced tomatoes, beef broth, beans and corn.  Add ranch dressing and taco packets.  Add onion from skillet to crock pot. To skillet add beef and garlic.  Cook through, then add to crock pot.  Cook on high for 2 hours or low for 6-8.

Enjoy with whatever chili toppings you like, here are our favorites.
Crushed tortilla chips
Shredded cheddar cheese
Chopped green onions
Chopped avocado
Shredded iceberg lettuce
Olives: sliced black or green
Sour Cream

Orrington Farms Broth Base, I find this at my local Krogers
Amazon.com has a good selection of this in grocery, some I've not tried yet!

Simple Tomato Soup and Grilled Cheese

Today is an Ethan and Mama day. Alan and Wesley are off to Dayton for a Science Olympiad Meet at Wright State, and the reports are it going well. Ethan I headed to Otterbein University where he takes music lessons from some awesome students. It is a beautiful campus, but this grey Central Ohio day called for tomato soup and grilled cheese sandwiches.

Ethan enjoys his piano and cello lessons. I understand his passion, mine comes in the form of cooking.

Simple Tomato Soup

1 Tbsp of extra virgin olive oil or coconut oil
1 yellow onion, chopped
3 cloves of garlic, chopped
29 oz can of crushed or whole tomatoes in juice
4 C chicken stock, hot
1/4 C cream
Kosher salt (start with 1/3 tsp and add to taste)
Freshly ground black pepper to taste
Optional: Fresh torn basil leaves, add these by stirring in with the cream at the end.

In a large pot heat oil over medium heat, add onion and cook for a minute, then reuce heat to low and cook for 10 minutes, add garlic and cook for an additional 5 minutes. Stir frequently.

Add 4 C of hot chicken stock to the pot, and the can of tomatoes. Bring to a boil, then reduce to a simmer for 15 minutes.  Add the cream and simmer for another 10 minutes.

If you like the soup chunky just break up the tomatoes with a spoon if you've used whole tomatoes, or I like to use my immersion blender in the pot to puree the soup to the desired smoothness.

You can also use a blender or food processor to puree the soup.  Let the soup cool slightly before pureeing, and on the blender cover the lid with a towel and hold the lid on to prevent it popping off while pureeing.

Serve with whatever garnishes you like: grilled cheese sandwiches, shredded cheddar cheese, a dollop of sour cream, goat cheese & chives, a dollop of pesto, whatever you like.

Cuban Bread

This bread is so versatile, and so easy to make. We use it for dinner bread with butter or olive oil, or for pressed sandwiches, great for slicing in half lengthwise to make pizzas, and it makes great garlic bread, just slice in half lengthwise and add butter and garlic powder, some parmesan cheese and under the broiler--just watch it closely or it will burn!


7 tsp of active dry yeast
4 tsp of brown sugar (light or dark)
2 C of all purpose flour (preferably unbleached-try King Arthur Flour or Gold Medal Brands)
2 C of water, heated to 110-115 degrees F (temp to activate yeast)
Mix together in your bread pan or stand mixer. Let stand 10 minutes.
Add:
4 C of flour
1 Tbsp of kosher salt

Place paddles opposite each other before adding ingredients.

My favorite bread machine, a Zojirushi

• If using bread machine program for a short dough cycle, my beloved Zojirushi bread machine has 45 minute dough cycle (if you machine only has the longer 1 1/2 to 2 hour dough program, go ahead and program for dough and quit program after 45 minutes and use).
• If using stand mixer, combine using the dough hook and then continue until well blended and let machine knead the dough for about 5-8 minutes.  Turn into a greased bowl, cover with a damp towel and let rise for about 45 mins to an hour.

Place on a floured surface, punch down, and divide in half,

roll into two rectangles, about 12 inches in length and 4-5 inches wide.

Roll into long loaves, press seams and turn ends under and press to seal.  Transfer to a double bread pan (see photo) or place on a sheet pan.

Let rise 10 minutes, bring water to boil in a kettle while rising, then brush with beaten egg and 1 Tbsp of water, make 5 slashes in each loaf of bread, and place in a cold oven.

Place a glass bowl on shelf below and fill with boiling water, close oven door, and set temperature to 400 degrees F, and set the timer for 30 minutes.

If not golden brown, carefully add 1-5 minutes. Remove from oven and cool on wire racks.

Grilled Cheese
I like to use a cast iron pan, slice the bread into chunks, then in half, drizzle both sides with Extra Virgin Olive Oil, layer on provolone and sharp sheddar. Place in a cast iron pan and use a cast iron panini press to flatten, keep pressing down and turning the sandwiches until the cheese is melted.

Add caption

Tools I highly recommend investing in, I'll continue adding to this list in future posts.
Cast Iron Cookware, this is the best cookware and the value is unbeatable.
The large 13 1/4 inch skillet, this combo dutch oven and small skillet, and a panini press (use it for sandwiches or weighting down meats) are my recommendations to start your collection.
Lodge Combo Cooker
13 1/4" Skillet
Cast Iron Panini Press

Le Cruset or similar enameled cast iron pots
Le-Creuset, SignatureEnameled Cast Iron from Amazon

A good quality bread machine:
Zojirushi Bread Bakery from Amazon
I love King Arthur Flour products and they sell the Zo' too.
Zojirushi Bread Baker from King Arthur Flour

And if you like to bake
KitchenAid 6-Quart Stand Mixer, this is the one I'd love to buy soon!

Half sheet pans are the best for about anything you place in the oven!
Half Sheet Pans

And Silpats to use because a better investment than using parchment on them!
Silpat for Half Sheet Pans

This is a splurge, but since I love to cook it was what I ask for one Christmas, and I love it!
KitchenAid Speed-Blender (immersion blender)

Potato Soup

Potato Soup

This turned out so well, that I decided to share this recipe. The next time I make this I'll take more photos to add to this post. I hope you enjoy this as much as my family did!

The inspiration for making potato soup actually came from the cold winter days we were experiencing in the Central Ohio area.  We were having temps around -10 F with a windchill taking us to -25 to -30 F.  We were lucky to have our boys home for two days since school was closed, and these can be the best times to make family memories; so we got busy with some cold weather experiments!




The first experiment we tried was making snow from boiling water! 

Click here to see a video of our "SNOW" experiment!

Just bring a pot of water to a rolling boil and head outside to toss it! We used about a quart and a half of water. Use caution, this could be dangerous, as you can see we had dad tossing the hot water!







Our second experiment was soap bubbles that freeze! We made our solution and went out to try an make some pretty bubbles! It was so cold the soap was freezing on the wand. One group landed and did look pretty in the snow....then you can see they were slowing starting to deflate in the third photo!

Bubbles that freeze!
Use 3 C of water, 1 C of clear dish
soap and 1/2 C of Karo corn syrup 

 

Ingredients: 
2 1/2 pounds baby red potatoes, sliced into small bite sized pieces 
16oz uncooked bacon
1 medium onion, diced 
1/4 bunch celery, diced 
8 cups milk 
4 cups chicken stock (or water with chicken bullion), hot
1 teaspoon kosher salt 
1 teaspoon freshly ground black pepper 
3/4 cup coconut oil or unsalted butter 
3/4 cup flour 
1 cup whipping cream

Optional garnishes:
1/4 bunch freshly chopped parsley  
Shredded cheese 
bacon pieces, chopped 
green onions, finely copped

Cast Iron Soup Pot, Immersion
Blender and Sheet Tray

Directions: 
Preheat oven to 400 degrees F. 
In large pot, pace potatoes in cold water and bring to a boil, boil for 10 - 15 minutes until tender. Drain and set aside. 

While the potatoes are cooking, place bacon in a single layer on a sheet tray.  Place in the oven at 400 degrees F for 18-25 minutes, start checking it at 18 minutes until it is the desired crispness for you family. Remove the bacon to a towel lined plate to drain.  Pour bacon fat into your large soup pot and place over medium-high heat.  Add the celery, onion, salt and pepper. Cook about 5 minutes, then add coconut oil or butter to the pot. When melted, add flour and cook for 3-4 minutes stirring constantly (this makes a roux which thickens the soup). Slowly add the chicken stock to the roux stirring constantly to smooth out the roux and not have lumps. Next add in the milk and cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Just bring this mixture to a boil, once bubbling, reduce heat immediately and DO CONTINUE TO BOIL. Add reserved potatoes and cream. Using an immersion blender puree soup to your desired level of creaminess. (You can add half of potatoes, puree, then add in the chunks for a nice texture). You an also puree the soup in batches in a food processor or blender, just allow the soup to cool slightly, and if using a blender place a towel over the lid and hold the lid securely to prevent the steam from causing the lid to pop off.  Taste to adjust salt and pepper to your taste. And servie with garnishes, cheese, bacon, and/or green onions!

Please don't hesitate to ask me questions!

Slow Cooker Venison Roast with Root Vegetables (or Beef Chuck Roast)

Venison Roast

Root Vegetables

Venison or Beef Roast 

with Root Vegetables

What you'll need:

Large Cast Iron Skillet-there is nothing like cast iron for searing and cooking. I couldn't live without mine! It is cost effective and it lasts forever with basic care! Check out the Lodge cast iron at Amazon.com. Message me anytime for tips on what is the most versatile!

6-7 Quart Slow Cooker

Sharp Knives

Ingredients:

2-3 lb Venison Roast (or substitute a beef chuck roast)

Olive oil or Coconut oil (melted)

2 Tbsp Herbs de Provence

1 tsp garlic powder

1 Tbsp each of Kosher Salt and Freshly Ground Black Peppe

3-4 Carrots

3-4 Parsnips

3-4 Turnips 

4 Idaho potatoes

2 Yellow/Sweet Onions

3 Cloves of Garlic

1 Cup of Beef Broth

2 Tbsp of Balsamic Vinegar

Preparation:

Rub the roast with the oil then coat with the Herbs de Provence, garlic powder, salt and pepper. 

Heat Coconut Oil or Olive Oil in a cast iron skillet, when hot sear the roast on all sides. About 4-5 minutes per side for a good sear.  Transfer to the slow cooker.

While searing the roast, wash and cut the root the vegetables into large chunks (no need to peel them as many nutrients are in the skins). Just skin the garlic and leave whole.

Place the vegetables on top of the roast in the crock pot and add the warm stock and balsamic vinegar. Cook on low for 8-10 hours or on high for 4-5 hours.

Roasted Venison