Recipe Day: Eggplant Roulade

I was away in Scotland for  a week and was wonderfully proven wrong by my White Knight. He did not go out to eat every night with the kids nor did he resort to sandwiches or eggs all week. In fact, he came up with a truly delicious way to make the eggplant that came in our CSA/Farm basket that week that even the kids inhaled! (I'd say his cooking was one of the top reasons I married him, but we both lived in a military barracks and so there was no way to test his cooking skills until later - at any rate, he is a fantastic, if messy, chef and I benefit greatly from that!)

The thin eggplant slices are not overpowering in flavor and even come out tasting a bit like lasagna noodles. Put a thin stripe of marinara sauce on top and they might not even know the difference! So, now that I have this fairly simple, mildly time-consuming recipe down, I'm sharing it here for Try a New Recipe Tuesday over at Home to 4 Kiddos, or Encourage One Another Wednesday at Deep Roots at Home - make sure you head over to see what other folks are talking about today!

Recipe Day: Kale Crisps

Okay, ya'll, this is probably one of the easiest healthy snacks going - and it is so good I couldn't get Jeff and the boys to leave them alone to serve with supper tonight! Kale Crisps taste a bit like potato chips (as told to me by Maestro), take just a couple of minutes to throw together and about twenty minutes in the oven. Leave them out on the counter for hungry snackers and I promise they'll disappear - and you'll be happy knowing that they're eating healthy and not potato-chip crunchy. For you home gardeners - kale is a cinch to grow a LOT at once, you do have to keep an eye for worm infestations though - they love it too!

I served them on top of and alongside a very pungent garlic-mashed cauliflower dish. Also totally tasty and complimentary to the Kale - while I don't have a picture of the cauliflower, I might just throw it in at the bottom as a "bonus" recipe for you faithful readers. Enjoy!

Recipe Day: (Vegan!) Early Morning Scramble

I cannot take much credit for this recipe but my kids eat. it. up. It is one of few recipes which I don't change the recipe... much. I add curry powder, cumin and maybe some soysage (Aren't I clever? Get it: Soysage?? Well, my kids would laugh - and roll their eyes!)  Even if you have never tried tofu before, if you eat eggs, I would really encourage you to try this recipe - it is super-healthy and truly delicious, not to mention, it takes ten minutes to make!

Recipe Day: Mexican Pie

This recipe is one I really thought I had already posted at some point, but can't find an entry for. I am very fond of recipes that can include whatever I have on hand for last-minute meals. This is one which is easy to keep ingredients on hand and make on a night when time is short, hunger is high and you want to "push the 'easy' button".

I normally make in two pans so I have enough for everyone and rarely do I have leftovers. To help fill my hungry boys, I also make spanish rice (homemade and rarely the same twice!) and black or refried beans (also homemade - so easy and healthier than the tinned version.)

As a side note, when I make two pans, I make one spicy and one that is not as spicy, for the younger children. The spicy one uses straight enchilada sauce, the milder version mixes a can of mild enchilada sauce with diced tomatoes and omits the chili powder.

 Mexican Pie

20 Min. Meal in Pictures: Southwest Stir Fry

While making this meal the other night, I began to take snapshots of each step with the idea that maybe I can put the recipe on here in pictures. This meal is kid-friendly, versatile, quick, and delicious. Enjoy!

(For ease of grocery buying, the ingredient list is below the  pictures - Would love opinions on this style of recipe sharing!)

Super-Healthy Pancake Recipe

In getting up this morning, I was reminded by my bare cupboards and condiment-only refrigerator that we need to hit the grocery store. With that on my mind, finding breakfast for four kids was no easy feat. There were other things to consider that complicated the matter by quite a bit.

Additional requirements for breakfast this morning:

• Portable
• Not too messy
• Not something we've had a whole lot of recently
• All the ingredients are in the kitchen
• Must be filling without requiring too many ingredients
• Must be quick to make
• Kid-friendly, from the oldest 10 year old, to the youngest 20 month old and through the picky 5 and 8 year olds in between

That left out all of our "standard" breakfast options: eggs and (faux) bacon, cereal and milk, oatmeal...

So on the way out the door to meet up with friends for bowling, I pulled the overripe, saved-for-bread bananas from the freezer (they freeze well, by the way!), flour and walnuts for ...

Super-Healthy, Portable Walnut Pancakes (syrup optional!)

Makes about 4 small or 2 large pancakes

Ingredients:

1 c. flour (I use unbleached "better for bread" flour for just about everything)

1 tsp. baking powder

1/4 tsp. salt

1/8 tsp. cinnamon (I used a little more - I prefer to eyeball cinnamon a bit, it's so tasty and healthy, just don't overdo it and end up with little fire balls)

1 banana

1 c. milk/smilk

1 Tbsp. Vanilla

1/2 c. chopped walnuts, pecans or almonds (I used walnuts to great success)

Optional Ingredients:

a splash of syrup (this will be explained in the recipe)

1 Tbsp. ground flax seed

1 Tbsp. wheat germ

1 Tbsp. wheat bran

Recipe:

1. Mix the dry ingredients, including flax, wheat bran and wheat germ, if using, in a mixing bowl. I add the extras because they increase the overall health value and do not affect the texture or flavor of the pancakes. (These are staple ingredients in my house because I also use them to make sandwich bread, as you can see in this recipe: Sandwich Bread)
2. (If using syrup in your ingredients, check out instruction #5 before doing this step!) Mix the bananas, s/milk, and vanilla together in a blender, or mash them up by hand.
3. Add the liquids to the dry ingredients and mix together until just blended.
4. Fold in the chopped nuts.
5. In our case, the pancakes needed to be slightly sweetened because we were taking them on-the-go, so taking a tip from McDonald's, I reduced the amount of milk slightly (I do this anyway because I like my pancakes to be a little thicker than most recipes call for) and added my syrup directly to the batter - about 1/4 c. does it for my family, but yours might like them a little sweeter even.
6. Using olive oil or vegetable oil (we use olive for everything just about), cook the pancakes as usual over medium heat. Watch how long they stay on the fire though - banana sugars tend to burn quickly!

These pancakes met all of my initial criterion and have the added benefit of being vegan (no dairy/no eggs) so I can make them regardless of whether my egg holder is bare! Pictures will follow when I upload them from my camera, but for now, enjoy!

You will find protein, potassium, magnesium, sodium, iron, vitamins A, B1, B2, B6, C, E, K, Niacin, Folate, Selanese, Manganese, Copper, Zinc (and that's just in the banana!), Omega 3's, Lignans, and all in a little pancake. These are low-fat and freeze well too so make extra and keep'em in the freezer.

Here is a great little chart to show you what vitamins and minerals different fruits have: Fruit Nutrient Chart

Info on Flax seeds (I am not endorsing the company - I buy mine in the grocery store, sold by a Washington state company called Bob's Red Mill): Flax info

Info on Wheat Germ and Bran: Wheat Germ info