Discussion in 'Make It So' started by jacktrash, May 19, 2015.
Thanks for sharing, this has become my new favorite breakfast!
Finally tried this, it was very good. Only thing is: how do you keep the chocolate chips from burning when you put them in the pancake? For me this was mostly a problem after flipping...
...unfortunately I don't think I consider that a problem in my own pancake-making, lmao, so I have no ready answer. I've never had a problem with the chocolate tasting burnt, so I don't think I even noticed that maybe-probably the choc chips were burning. Maybe a lower heat? I'm sorry.
ETA: very glad the pancake recipe suited you otherwise though!
Banana peanut-butter chocolate brownies, no egg, no fat, no flour
Ooo do you have a recipe for that?
4 large ripe bananas, mashed
1 cup smooth peanut butter
1/2 cup unsweetened cocoa powder
1/4 cup soft brown caster sugar (can add more to taste, our bananas were very ripe so little sweetener needed)
1.5 tsp vanilla paste
Couple pinches sea salt
Splash of milk/cream to loosen mix if needed
50g dark chocolate chips optional
Mix everything well until combined, I used my Kenwood and K-beater attachment. Taste test it, since there's no raw ingredients, and stir in any extras like more sugar or add-ins.
Dust 8x8 pan with cocoa powder and spread mix evenly, bake for 22-25 mins at 180, the mix should shrink slightly from edges.
holy shit this is genius
Made the creamy tomato risotto as per the recipe from @Emma
It's very good and easy and def going into the regular rotation! Especially considering that i've never made risotto before.
peanut butter banana smoothie!!
1 banana. bonus: frozen banana
couple big spoonfuls of peanut butter, ideally the kind that's just peanuts and salt
spoonful of honey
like 6 ice cubes
optional but recommended: couple spoonfuls of cocoa powder
handful of oats if you're into that which I am
enough milk to make it blendable
put in blender, blenderize, taste and add more of things if it needs them. it's like a milkshake but for breakfast. delicious
KICKS IN THE DOOR TO HOLLER ABOUT SHRUB
my friend introduced me to shrub (the nonalcoholic drink) and i've fallen absolutely in love! you mix fruit and sugar and a pinch of salt and let it sit overnight, while the sugar slowly draws the liquid out of the fruit and turns into a syrup. then you add vinegar, mix it up, and let it sit overnight again to let the vinegar's astringency mellow out. then strain the fruit out (or leave it in, to let even more flavor develop!) and combine the shrub with water in about a 1-to-3 or 1-to-4 ratio for a lovely sweet and tart summery beverage. it reminds me of lemonade; a completely different flavor palate, but that's the level of tart-sweet-fruity it's got.
this is the basic recipe i'm using: https://www.bonappetit.com/story/spring-in-a-bottle although i usually double it, because as written you get about a pint of concentrate, and 48 hours feels like a long time to wait for 4 to 6 glasses of juice. a double recipe fits just about perfectly in a 2-qt jar and makes about one quart of shrub. so far i have tried: rhubarb, rhubarb and apple, rhubarb and strawberry, strawberry and apple, strawberry and basil, and ginger peach. i've also experimented with vinegars; apple cider vinegar will definitely bring an appley flavor, white wine or red wine vinegar has a more berry-ish flavor that lets the fruit dominate, and white balsamic keeps it oakiness but is otherwise really mellow. (i also experimented with white vs. brown sugar, but didn't really notice a difference in flavor. maybe a dark brown sugar? i bet that molasses-y flavor would be really good with a rhubarb apple.) i usually mix it with plain chilled water, but i have also used sparkling water, and i made a cocktail the other night with white wine and fizzy water and a little rhubarb apple shrub that was divine.
and you know it's just dang FUN to watch it develop!
a plain rhubarb shrub, just after packing:
2 hours later, now half full of liquid:
the next day, even more liquid and sugar all dissolved:
after adding vinegar:
the strained concentrate, less a couple glasses that i had already drunk by the time i strained it out:
Keto fried chicken goujons with a tomato and cucumber raita
I need to improve the variety of my salad life. does anyone have good salad formulas to share that aren’t the basic oil+vinegar+veg or iceberg and ranch?
i like lamb's lettuce + onion (or better: shallot), tomato with balsamic dressing, would that be a variety you've not had yet?
(i've also turned broccoli stems into salads very successfully, you just gotta peel off the fibrous outside layer)
that is indeed something I haven’t tried, it sounds good! I kind of want some stuff with more protein though, for full salad meals.
Tabbouleh is the best salad, if you've got access to a food processor. You can make it with grains other than wheat, too. (Recipe picked at random from ones that looked like they had enough parsley, have not tested it specifically.)
On the "more protein" front, one of my "I need to put a vegetable in my face" staples this year has been dicing cucumber, red or green onion, and tomato and throwing it in a bowl with canned garbanzo beans, feta cheese, plus vinegar, oil, lemon juice, and oregano.
romaine, spinach, shredded mozzarella cheese, hard boiled egg, red onion, tomato, cucumber, carrot, croutons, salt and pepper
no dressing bc i’m picky but that’s what i have when i want a salad w more protein
i eat greek salads all the time--chopped cucumbers, chopped green peppers, red onion slices, halved grape tomatoes, olive oil, lemon juice, and dried oregano
for a more protein-y option, i like kale and caesar dressing topped with roasted chickpeas (salt, pep, olive oil, little bit of garlic powder) and a bit of parmesan
If you're looking for more protein, a can of salmon (or other fish-thing of your choice) does go pretty well in salads too, plus all the other options people brought up.
those all sound delicious, apparently I need to explore the world of chickpeas in salad
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