This week's Barefoot Bloggers recipe, Banana Sour Cream Pancakes, was chosen by Karen who blogs over at the appropriately named- Something Sweet by Karen. I have to admit that after the holidays, I was very relieved to see a simple recipe, something that I threw together the next morning and that I didn't have to buy any special ingredients for. I used Greek Yogurt instead of sour cream, because I always use it in sour cream's place and also used skim milk. I used cooking spray to keep them from sticking, instead of butter, so altogether this was a healthy, quick breakfast. We really loved them. Go check out what the rest of the Barefoot Bloggers thought- HERE
This week's Craving Ellie in my Belly recipe pick- Fried Rice with Scallions, Edamame and Tofu, was chosen by Jennifer over at Running with Food. When I was looking through this cookbook earlier this summer, the Fried Rice recipe was one of the first ones I chose to try, since I love tofu and edamame. It did not disappoint. I made it again, since I already had tofu and edamame and we loved it again. This is a really tasty way to use leftover brown rice. Go see what the other Ellie's thought by checking out the Blogroll!
Banana Sour Cream Pancakes from the Barefoot Contessa makes 12 pancakes ( I got 16)
1 1/2 cups flour
3 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1/2 cup sour cream
3/4 cup plus 1 tablespoon milk
2 extra-large eggs
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest
Unsalted butter
2 ripe bananas, diced, plus extra for serving
Pure maple syrup
Sift together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the sour cream, milk, eggs, vanilla, and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined.
Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into the pan to make 3 or 4 pancakes. Distribute a rounded tablespoon of bananas on each pancake. Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute until browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used. Serve with sliced bananas, butter and maple syrup.
Fried Rice with Scallions, Edamame, and Tofu from the Food Your Crave by Ellie Krieger
1 Tbls + 1 tsp canola oil
2 large cloves garlic, minced
4 scallions,(white and green parts) thinly sliced
1 Tbls peeled and minced fresh ginger
4 cups cooked brown rice
3/4 cup seeded and finely diced red bell pepper
3/4 cup frozen, shelled edamame, cooked according to pkg directions and drained
1/2 cup frozen corn kernels, thawed
6 ounces firm tofu, cut into cubes
2 large eggs, beaten
3 Tbls low-sodium soy sauce
Heat 1 Tbls of the oil in a wok or large skillet over high heat until very hot but not smoking. Add the garlic, scallions and ginger, and cook, stirring, until softened and aromatic, 1 to 2 minutes. Add the rice, red pepper, edamame, corn, and tofu, and cook, stirring, until heated through, about 5 minutes. Make a 3-inch well in the center of the rice mixture. Add the remaining 1 tsp oil, then add the eggs and cooked until nearly scrambled. Stir the eggs into the rice mixture, then add the soy sauce and incorporate thoroughly. Serve hot
Coming Tomorrow- Prosciutto, Fontina, and Spinach- all in a Chicken Roll-up!
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