Banana Pancakes

Ok, so pancakes, by nature, are not a very healthy breakfast option. However, I came across this recipe for Whole Wheat, Oatmeal, and Banana Pancakes (I think they could have added a few more descriptors in the title :) ) the other day and had to try them. I'm glad I did, because they're pretty good! Hannah's been gobbling them up, too. Oh, and I even gave James a bite and he said it was pretty good (that's a true test right there!!!). :) Here's the recipes as written, and my alterations are below (I've been realizing that I really have a hard time sticking to a recipe):

• 1 cup uncooked rolled oats
• 1 cup whole wheat flour
• 3/4 cup all-purpose flour
• 1/4 cup brown sugar
• 2 tablespoons dry milk powder
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 2 cups milk
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 1 banana, mashed

1. Place the rolled oats into the jar of a blender and blend until the texture resembles coarse flour. Whisk together the blended oats, whole wheat flour, all-purpose flour, brown sugar, dry milk powder, baking powder, baking soda, and salt in a bowl; set aside.
2. Whisk together the egg, milk, vegetable oil, and vanilla. Stir in the mashed banana. Pour the egg mixture into the flour mixture and stir just until moistened. Let the batter stand for 5 minutes.
3. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter.

**Kimiko's Changes: First of all, I don't have a blender and oats just slide right under the blades of my food processor, so I just used quick cooking oats and put them in whole. Second, I don't have any dry milk powder, so I left it out. Finally, I used two bananas instead of one (I may even try adding a third next time) and added some cinnamon for some extra flavor. ...and I also added a little peanut butter to a couple of them. :)

Mimi's Anyone?

Okay...I know you "southerners" can go to Mimi's anytime...but not so for us Canadians!
I LOVE Mimi's spinach, tomato and feta omelet and I decided to try to make my own last week! It was AMAZING!!!! I sprayed some Pam in the pan and put some spinach in and stirred until wilted. Then I added two eggs and scrambled them in with the spinach. At the very end, I added some diced tomatoes ( that I cut up) and just a little bit of feta cheese. It's amazing how good feta cheese makes things (and you don't need much!) and even Bryan said it tasted like Mimis! It was the consistency of scrambled eggs, not an omelet but the taste was the same.

(Not So) Cheesy Beans and Rice

Ok, I'm really going out on a limb and posting this one. Why do I say I'm going out on a limb? Well, because it contains NO MEAT! :) Don't worry, though, it contains both legums and a grain, so it's still a complete protein - no meat needed. I know that's everyone's main concern with a meatless dish, right? :P Anyway, it was really cheap, really filling, and really yummy (at least to me it was. James said it was ok, and gave me permission to make it once a month, or more if we ever get really poor). :)

I got the recipe from AllRecipes. Here's the recipe as written:

• 1 cup uncooked brown rice
  
• 1 (16 ounce) can kidney beans, rinsed and drained
• 1 large onion, chopped
• 1 tablespoon canola oil
• 1 (14.5 ounce) can diced tomatoes and green chilies, undrained
• 2 teaspoons chili powder
• 1/4 teaspoon salt
• 1 1/4 cups shredded reduced-fat Cheddar cheese, divided

Directions

1. Cook rice according to package directions. Transfer to a bowl; add the beans. In a nonstick skillet, saute onion in oil for 4-5 minutes. Stir in the tomatoes, chili powder and salt. Bring to a boil; remove from the heat.
2. In a 2-qt. baking dish coated with nonstick cooking spray, layer a third of the rice mixture, cheese and tomato mixture. Repeat layers. Top with remaining rice mixture and tomato mixture.
3. Cover and bake at 350 degrees F for 30 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted.

**Kimiko's Notes: I used short grain brown rice, because...well, I grew up in a Japanese home and long grain rice is just wrong. Hehe. :) (Interesting fact: my parents had to drive all over Pennsylvania before their wedding looking for short grain rice for their guests to throw as they left. My grandpa wouldn't allow long grain rice, even just for throwing. :) ). Anyway, I used olive oil instead of canola and added about 1/2 Tbsp. butter and a little less than 1 Tbsp. chicken bouillon to the water before cooking the rice just for a little extra flavor. Instead of using canned kidney beans, I used dry kidney beans - they're WAY cheaper. I threw in a few tablespoons of salsa in with the tomato mixture for more flavor (can you tell I like things with a lot of flavor?!). I also ended up using less than 1/8 cup of cheddar. In my opinion, it really doesn't need cheese, and if people want cheese, it can be added later. After it baked, I ate it plain, but James made burritos out of his, by putting it in a tortilla with cheese, lettuce, and hot sauce. This was a bit spicy. I read some reviews where people used regular diced tomatoes and added some salsa instead of using the tomatoes with diced chilies. Depending on the amount of heat in your salsa, that would probably tone it down a bit.