Recipes

My mother has shared with me over the years of my childhood and now into adulthood some recipes that I believe have lent to my good health. Here are four of those.

Mom’s Whole Wheat Pancakes

2 c. whole wheat flour

3/4 tsp. salt

1 tsp. soda

1/4 c. oil (olive is best)

2 egg whites (I usually just use one whole egg)

1 qt. buttermilk (approximately)…(I frequently use regular milk, but will share as one of the 4 recipes how to make buttermilk.)

Stir this batter together, adding the amount of buttermilk for the consistency you prefer. If you do this in a glass mixing bowl, no unmixed pockets of ingredients will be missed.

At medium heat, on an oiled iron griddle or skillet, pour out a circle of batter creating the size desired. Watch for air bubbles to appear and then disappear mostly again. Flip to other side and watch the middle of the pancake puff up and then slightly lower. Scoop it up, place on a warmed plate, and create the next.

We usually have these on a Saturday morning for brunch. They are filling and will keep you satisfied until dinner/supper. Sometimes my husband steps into the kitchen to lend a hand and I find it to be a great moment for planning our day or catching up on recent events from the week. Over the years, my kiddos have gotten a kick out of watching the bubbles and talking about the science behind the whole process.

Homemade Buttermilk

1 c. milk

4-1/2 tsp. vinegar, or fresh lemon juice

Let stand for 10-15 minutes. Ready to use. Refrigerate if you have some left over.

Whole Wheat Banana Bread……….preheat oven to 350°

6 small bananas

1-1/2 c. honey (agave, maybe?)

1/2 c. melted butter

4 egg whites, or 2 whole eggs

3 c. whole wheat flour

2 tsp. soda

1 tsp. salt

1 c. chopped walnuts, optional

Mash bananas. Add honey, butter, and egg whites. Mix well. Add remaining ingredients. Place in greased and floured 5×7″ loaf pans. Bake at 350° for 1 hour. Remove at once and cool. Makes 2-5×7″ loaves. How simple is that!?

On mornings when we need to make a quick dash out the door, slices of this bread are what we grab to eat on the go. Pair with apple slices, maybe a carton of milk, and slap some peanut butter in a “to go” container…done deal!

Now, I know there are those of you with allergies to some of these ingredients, but substitutions are always an option. You may have to play with consistencies or your own taste preferences (my husband hates bananas and haven’t found a sub for this one yet). I’d be very interested in comments about what variations you’ve tried, i.e. almond flour, etc.

Pico de Gallo……awesome on any game day!

There are no measurements for this recipe. All ingredients are to taste. Stir and enjoy. It’s always better the next day as this gives time for the flavors to marry.

Onion (Same size as the tomato?)

Tomato (Same size as the onion?)

Garlic (I usually use the minced.)

Jalapeno (Fresh from my garden.)

Lime juice

Salt

Pepper

Olive oil

Cilantro-no stems (I keep a canister of dried in my cabinet at all times, if fresh is unavailable.)

Try this with a chip immediately! I’ve never been disappointed, lol.

I truly hope you enjoy each of these recipes. Please share any you have with me! Sharing a recipe is a thrill, related to the anticipation of knowing you’re adding something wonderful to your life.