Mostly Whole Wheat Banana Pancakes

 

 

If you’re like me you probably hate seeing your bananas turn black and overripe before you get a chance to eat them. The first thing that most people think of making is banana bread, but sometimes you may not feel like it. Well, a scrumptious option is banana pancakes. Over the week-end I made some really nice fluffy pancakes from a recipe that I modified from KitchenTreaty.com. Her jacks are amazingly good but I wanted to make healthier pancakes. To do this I cut out the sugar—old bananas are high in sugar so no added sugar is necessary; I used olive oil instead of butter, more whole wheat flour than white, and non-fat Greek yogurt instead of buttermilk. Yogurt isn’t necessarily a better choice than the buttermilk that she uses, but I always have yogurt in the fridge, whereas I’d have to make a special trip to the store for buttermilk, and then I’d be forced to think of another recipe to use it in so it wouldn’t go to waste.

These pancakes are light and fluffy due to the amount of baking powder in the recipe. Generally speaking, having a lot of baking powder in the batter will make pancakes rise more, but it will also give a more unpleasant taste, but it this recipe it works because the strong banana flavor masks the taste of the baking powder.

There is a trick to making good pancakes and that is to under-mix the batter. This is . . . → Read More: Mostly Whole Wheat Banana Pancakes

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Asparagus with Yogurt Dill Mustard Sauce

 

I’m enjoying the company of my son Gabriel before he leaves for his military assignment. It’s really nice having him around now for now. You see that kids inherit or pick up a mish and mash of things from their parents; maybe the same eyes or unruly hair, or possibility a streak of stubbornness. One thing he absorbed from me is his interest in cooking. Even as a little boy he like to stand on a chair or sit on the counter and stir the pot of whatever happened to be cooking on the stove. Now as an adult he has his own book of recipes. As a child who grew up in the age of computers you would think that he would have an online cookbook to keep his recipes, but no, he has a moleskin book where he lovingly writes all his favorite recipes.

This week Gabriel is really into a Tzatziki recipe that he found on this blog with the memorable title, WhatJewWannaEat.com. He’s already made it three times this week to put on his salads, and it was a hit with his friends at his going away party, too. So I was in the market this morning I saw some asparagus and thought, wouldn’t it be luscious to eat it asparagus with yogurt dill mustard sauce? Ha, his tastes sometimes rub off on me, too. My sauce has the same basic ingredients as her tzatziki, but it has more emphasis of lemon, leaves out . . . → Read More: Asparagus with Yogurt Dill Mustard Sauce

Homemade Yogurt Cheese – 3 flavors

 

 

“I received a gift card to offset the expense of my ingredients. By posting this recipe I am entering a recipe contest sponsored by the California Milk Advisory Board and am eligible to win prizes associated with the contest. I was not compensated for my time.”

Today I’m sharing my recipe for homemade yogurt cheese with you. TheRecipeRedux and the California Milk Advisory Board are sponsoring a contest to celebrate the theme “dairy good”, and have asked the members of TheRecipeRedux (this includes me) to come up with a lightened version of a favorite recipe using real California milk and cheese products.

Homemade yogurt cheese is simple to make and it’s a great way to add flavor to fruit, veggie sticks, breakfast toast, sandwiches, bruschetta, and whatever else you can think of. Occasionally, my kids love getting bagels from the corner bagel shop. Thirteen bagels come in a bucket along 2 containers of flavored cream cheese—your choice of flavors. The prepared cream cheese spreads taste good, but they have too much added sugar, and the cream cheese spreads are loaded with more saturated fat than I want for myself and for my family. Homemade yogurt cheese is less sweet and has only about ¼ the saturated fat than cream cheese ounce per ounce; and it has less than half the calories. So to eat healthy you can make your own yogurt cheese using one of your favorite yogurt brands (mine are Brown Cow Farms and Straus Family . . . → Read More: Homemade Yogurt Cheese – 3 flavors

Tofu Pumpkin Pie with Yogurt Topping

Tofu Pumpkin Pie with Yogurt Topping

 

Did you know that April is Soyfoods Month? I didn’t know this until just recently. The Soy Association of North America (SANA) chose my blog and sent me box of samples so I could try them and let my readers know what I think about soyfood products; that’s where the tofu pumpkin pie with yogurt topping comes in. You might remember that I do like soy products as shown by these delicious recipes: zesty lemon tempeh, scrambled tofu, spicy marinated tofu, and miso soup with vegetables. But, it’s my impression that there are still many people out there that think tofu, tempeh, and miso are for vegetarians. As part of my healthy eating habits I aim to eat a variety of foods and soy products are a part of that mix. Though I eat little meat, I’m not a vegetarian. I eat soy products because they are high in protein and calcium, and low in fat and cholesterol. And as far as tofu tasting bland, well…there is a remedy for that—it’s called marinade. Look for organic tofu and tempeh. All organic products are non-GMO, but not all non-GMO products are organic (Wildwood Foods); they might still be sprayed with pesticides. If you’re not sure about a product you can check the verified foods on the Non-GMO Project website.

So you’re probably wondering what goodies SANA sent me. I got a small box with Soyjoy bars, Nutz (honey toasted soy nuts), and coupon . . . → Read More: Tofu Pumpkin Pie with Yogurt Topping

Yogurt is a Winning Healthy Food Choice.

Homemade Yogurt

 

Yogurt is a winning healthy food choice, and it’s one dairy product I eat knowing it’s doing my body good. It’s the topic of this week’s 38 power foods and on my list of foods for healthy eating habits.

According to the Food and Drug Administration (FDA), in order for a refrigerated product to be called yogurt, it must contain the live active cultures Lactobacillus bulgarius and Streptococcus thermophilus. The National Yogurt Association (NYA) goes even further and has created its own standard. In order for manufactures to carry their seal of approval, a yogurt product “must contain at least 100 million cultures per gram at the time of manufacture” (aboutyogurt.com). Some yogurts also contain Lactobacillus acidophilus, and Bifidus. If you are looking for the benefits of yogurt do not buy a heat-treated product because the processing kills the cultures. The same goes for making a warm sauce, the beneficial cultures will be lost.

According to Dr. Barry Sears there are 10 good reasons to eat yogurt:

“Yogurt is easier to digest than milk.”

“Yogurt contributes to colon health.”

“Yogurt improve improves bioavailability of other nutrients.”

“Yogurt can boost immunity.”

“Yogurt aids healing after intestinal infections.”

“Yogurt can decrease yeast infections.”

“Yogurt is a rich source of calcium.”

“Yogurt is an excellent source of protein.”

“Yogurt can lower cholesterol.”

“Yogurt is a “grow food.”

For more detailed description of these reasons to eat yogurt, click on this link at Askdesears.com

A good piece of information to . . . → Read More: Yogurt is a Winning Healthy Food Choice.

Recipe: Homemade Yogurt

Homemade Yogurt

Homemade Yogurt

Homemade yogurt is so easy to make and is so much tastier than commercial yogurt, it’s a wonder more people don’t make it. I’ve been making yogurt for some 10 years, more or less. I love the creamy texture and naturally sweet flavor. It’s good plain, with fruit, in shakes, in sauces, or for baking.

To make yogurt you need a yogurt that has live Bifidus cultures. You’ll mix the yogurt with milk that has been brought to a boil and cooled to between 105°-115°. Then, you pour the yogurt into jars and keep it warm for 6-7 hours. That’s it. Nothing could be easier. Once you’ve made yogurt you can keep back a small amount and use it for your next batch. The amount you keep is called the “culture”.

But let me get one think straight. I’m not a one of those purists who believe in using the same culture over and over, and saving it from year to year –that’s too way inconvenient for me. It’s one thing to watch over your kids and baby them to try and prevent them from having, colds, flues, scrapes or fights, insults or injuries –but to baby a yogurt culture? To use it even when you may not feel like having any, so it thrives from week to week, or look for a babysitter who will prepare the milk and feed it to keep it active and strong while you’re away on vacation? That’s not me.

I . . . → Read More: Recipe: Homemade Yogurt