Banana Pancakes by Tamra Davis, "give me something good to eat"

I highly recommend the cookbook by Tamra Davis, "Give me something good to eat" available on Amazon.com. It is a wonderful collection of recipes that are healthy, some are vegan, non-dairy and also carnivore. Some of the recipes have a little addition to make them alsodelicious for adults, what a great idea. The banana pancakes are so good, the only difference I made was I added the banana when the pancakes were poured in the pan, (in case I didn't use all the batter I wouldn't have banana slices in it). I also added blueberries instead of banana to some of them. They are so good and have a small amount of sugar and just good ingredients. Big people will love them too, you don't have to have kiddies in the house to enjoy these easy and delicious recipes.

Banana Pancakes

(For 2 adults and 2 kids)

1 1/2 cup flour

2 teaspoons baking powder

1/2 teaspoon salt

2 tablespoon sugar

1 egg

1 cup milk

1/2 cup plain yogurt

1 tablespoon oil

1 banana sliced

Butter and maple syrup

Mix the wet ingredients together until blended. Mix the dry ingredients together in a separate bowl. Mix the wet and the dry together. Add the sliced bananas. Stir them in.

Put a small amount of butter or oil in a large frying pan. let it heat up evenly and start to pour pancakes. Make sure there is banana in all the pancakes. When the pancakes start to bubble, turn them over. Take a peak first to make sure the underside is cooked until lightly browned. Serve with butter and maple syrup.

Tamra Davis website is 222.TamraDavisCookingShow.com

I made these pancakes for Ocean and Lana this morning, they absolutey loved them, Ocean ate 4 - 3 sausage and Lana ate 2 and 1 sausage, little Michael Phelps usually eats twice what Lana eats.

COOK ON...................

I made this the other night and got a few inquires, I thought I'd share it with you. It is a rather low/fat/cal version. Not the traditional Mexican Posole (can be high in fat) but with the toppings, the soul of the soup is the same and gives a satisfying feeling. So do try this, make sure you serve it with warm tortillas and include all the toppings, it is integral to the Posole. If you have any questions contact me at ecbadgee@aol.com. It really is simple to make, this is my personal recipe so I had to create it on paper, hope it is clear and concise for you. COOK ON........

Chicken Posole

Ingredients Serves 8

3 Lbs boneless skinless thighs, (remove fat and cut into chunks)

1 Tbsp olive oil

1 onion, chopped

4 celery stalks, diced

2 carrots, sliced

4-6 garlic cloves smashed & chopped fine

1 can diced green chilies (if you prefer hotter you can do a can of diced jalapeno)

1 1/2 tsp oregano

1 1/2 tsp thyme

1 1/2 tsp basil

2 bay leaves

1 tsp Menudo mix spice (optional)

1 large can hominy

2 quarts chicken broth,

Toppings:

sliced radishes (soak in cold water for 1 hr, removes some heat)

Cilantro, 1 bunch chopped

1 lemon or lime sliced

3 green onions chopped

Extra hot sauce

Saute chopped onion in olive oil for 5 minutes, then add celery & carrots, saute another 3 minutes, add garlic, oregano, thyme basil and menudo mix, saute 1 minute. Add broth, hominy and bay leaves. Let simmer for 15 minutes then add chicken chunks, done when chicken is cooked and tender.

Serve in bowl with squirt of lime or lemon juice, cilantro, radishes, & onions. Serve with warm tortillas.

Pot of Pinto Beans

The other night Michael and I went to another of our favorite little places for BBQ, Podna''s http://podnahspit.com/ All the BBQ of course is fantastic, even have BBQ trout WOW. They have several wonderful sides, corn bread, cole slaw, collar greens but my very favorite is the pinto beans, they are soft, creamy with so much flavor I just LOVE THEM!. I decided there must be a Mexican somewhere in that kitchen, hey well if they can do so can I, so I started yesterday by soaking two pounds of fresh pinto beans. This morning I drained and rinsed them. Added them to a big old pot and added water several inches above the pinto line. Let them boil and put them in the crock pot, I think they cooked about 2 hours, then I added a chopped onion, 6 diced garlic cloves, spices included cumin, oregano, espasote (helps w/the easiness) menudo mix, 2 bay leaves, thyme and some basil, be free they will just add to the flavor. They have now been cooking about 4 hours, I took about a cup to a cup and a half, pureed them and returned them to the pot (this is what makes them so creamy), stirred well then added salt and pepper to taste. You don't want to add the salt too early or your beans will never get tender. OH my they are so good, I can't wait till dinner. I'm going to be serving them with a cheese and avocado quesadilla and sliced catalope for a refresher. Try this dish, it is so satisfying to the soul. You can also add some meat to your quesadilla or make bean & cheese burritos. It's all good. So COOK ON...........