Happy New Year! - a year has gone by!

Wow!  Here it is ...almost the end of 2015 and the end of my New Years' Resolution for 2015!

First and foremost - thank you for reading my blog and for commenting whether it was in written or verbal form.  You guys kept me accountable to my goal!  Of course...thank you for sharing the blog and for even making some of the recipes!  I was BLOWN away when I saw that people had read this blog not only from Canada and the US, but also from Russia, France, United Kingdom, Poland, Germany, Turkey, Australia and Bulgaria!

A very good friend of mine had the idea for me to rank or at least list the recipes that I would make again and those that I will never make....so here is my attempt to organize my year of posts.

I will make these on a regular basis:
Eat your Greens Detox Soup
Eggs Benny with Sweet Potato and Chipotle Hollandaise
Breakfast Pizza
Greek Layered Dip with Pita Chips
Luxurious Tomato Basil Pasta
Grilled Beef and Asparagus Rolls
50 Flavoured Popcorns
Brussel Sprouts with Pancetta - made often
Tropical Avocado Tart with Coconut Crust
BBQ Glazed Mini Meatloaves
Thai Cucumber Cups
Roasted Vegetable Quesadilla with Black Bean and Corn Salsa
Garlic Powder
Walnut Crusted Pork Tenderloin  - I make this all the time!
Spiced Peach and Avocado on Sweet Potato Crostini - I made these a lot in the summer!
Baked Buffalo Drumsticks
Slow Cooker Chicken Tacos
French Toast with Poached Plums
Roasted Pork Tenderloin with Rosemary Roasted Grapes
Seasoned Salt
Raspberry or Blueberry Sticky Buns
Baked Chicken Fingers
Chocolate Banana Cake
Tamale Pie
Schechuan Beans
Strawberry Blonde Potatoes
Spice Mixes for Presents



I might make these again:
Curried Carrot Soup
Lemon Poached Shrimp with Pistachio Dukkah
Marinated Italian Mushrooms
Ahi Tuna Tostadas
Cauliflower Corn Chowder
Italian Sausage Stuffed Portobello Mushrooms
Crockpot Thai Beef Stew..only as I stopped eating beef
Watermelon Salad - only for a big crowd
Crusted Halibut - yum!!
Summertime Cherry Basil Bruschetta - will make this once/year
Cold Thai Chicken Salad
Spanokopita Loaded Potatoes
Pulled BBQ Chicken




I will never make these again: 
Plantain with Chicken
Biggest Loser Lettuce Wraps...I like mine better!
Margarita Chicken Lollipops
Mexican Pork and Black Bean Soup
Strawberry and Brie Bites
Shrimp Piccata with Zucchini Noodles
Honeydew Melon Agua Fresca
Ahi Mango Poke Stack
Bulletproof Coffee
Banana Nut Porridge
Cookie Dough Hummous
Poached Pears in Honey, Ginger, and Cinnamon Syrup
Curly Oven Fries
Spinach Feta Bread - I will never make this as Monty will make it!



Lastly, the last few weeks have been weird for me.  I thought I would end with a Roasted Goose, but plans took a different turn.  I will make that Roasted Goose or maybe Cornish Game Hens...one day....As the end of the year approached, I thought a lot about the blog and whether to continue.  I have decided to keep going, but I haven't decided whether or not it will be weekly.  I will make new recipes weekly, but I am not sure I will blog about them as I have decided to take up my music again and will need time for that.  When you add one thing to your plate, another must come off..... This experience was fabulous personally as meals were not the same old/same old each week at our house.  An unexpected thing happened in that I ended up adding in my new recipes into my classroom.  I never really saw that coming.  I am taking a small course in the new year on youtube channels, so perhaps you will see me next as a vlog!  How cool!  At any rate...there it is...another year has gone by....and I am left to ponder what goals I will set for myself in 2016.  Wherever 2016 takes you.....may you create some fabulous memories and always be surrounded by good company and fabulous food and may you have a good big belly laugh or two along the way!  Happy Journeys and Happy New Year!

Spice Mixes for Presents



 

My Christmas tradition has been to make my Caramel Popcorn, place it in cute decorative bags with curly ribbons, and give that to my family and  friends as a Christmas gift to accompany my husband's homemade beef jerky.  In an attempt to give a  healthier gift, I decided to not do the popcorn with my classes, nor not to give it as gifts.   This year, we decided to make up spice mixtures and give those as an alternative to purchasing these spice mixtures that are full of preservatives and unpronounceable ingredients.  Each duo had taco seasoning as I am pretty sure most people like tacos of some sort.  We added the Jamaican Jerk Seasoning to those who like spice, and added the seasoned salt for those who like things flavorful but mild.  I was SOOOO thrilled when I found these cute little jars, baskets, and labels at a local dollar store.  I bought a few locations out of all the green and red jars and rectangular red and silver baskets way back in November- sorry!  I hope that those that received them will use them.  Those of you who didn't...we just made them for family this year.  I do have two extra sets of the spicy ones, though, in case anyone wants them?  Of course, I bought extra jars to have at home in my spice cupboard and plan to have these three combos on stock at all times...just in case!

Give them a try for your next meal solution!    

 

 

Note:  You will sneeze a LOT if you make these up in big batches for gift giving!

 

Another Note:  I caved and still made my popcorn as I had some requests for it.

 

 

 

Seasoned Salt:  sooooo good on potatoes

http://www.vegetariantimes.com/recipe/curly-oven-french-fries-with-seasoned-salt/

 

Taco Seasoning:  PERFECT for seasoning ground meat for tacos instead of using the little pouches

 http://allrecipes.com/recipe/46653/taco-seasoning-i/

 

Jamaican Jerk Seasoning:  We LOVE it as a rub for chicken breasts, thighs or drums;  but I am sure it is also great with pork! 



http://www.food.com/recipe/jamaican-jerk-seasoning-156341

 

 

 

 

The three choices

Cute little lids!

Happy Holidays!

Strawberry Blonde Potatoes

President's Choice has come out with a new variety of potato - Strawberry Blonde.   I thought that I would give them a go to see what they tasted like.  They were great - just on their own.  I boiled them in the skin as recommended, and we ate them just like that with no butter or toppings.  They are sweet enough that they stand alone.  We actually cannot remember the  time that we last ate simple boiled potatoes.  We really enjoyed the softer texture, which made us wonder if our age is setting in and that we now need/enjoy softer food.  All in all, I would buy them again.  I also noticed that they have another variety called "Petite Merlot".  Has anyone tried those?   Trying them might have to go onto the list of things to try next year! 


http://www.presidentschoice.ca/en_CA/products/productlisting/pc-strawberry-blonde-potatoes.html

Szechuan Beans

Yum - a family favorite when dining out for sure!  I have tried variations of these a few times, but my recipe has been simpler.  I simply sautéed minced garlic and ginger...added in some beans (from my garden!!), and then finished the sauce with soy sauce, chili sauce and sesame oil.  They were good but never quite the same as the restaurant.

I am very saddened to say that perhaps deep frying the beans for 45 seconds makes the difference.  I am also convinced that the rice vinegar is now mandatory in the recipe!  I am not convinced that the hoisin needs to be in there, but I can give it another shot.  My next step....try this sauce recipe without deep frying the beans first!  Aren't you proud?   I have now learned to follow a recipe word for word the first time!  Whatever I try....Szechuan beans will never be off our menu!

http://www.foodnetwork.com/recipes/guy-fieri/szechuan-green-beans-recipe.html

 

 

Szechuan Beans

Pulled Barbeque Chicken and Coleslaw

Pulled chicken...interesting!  I have made pulled pork many times but never pulled chicken (unless you count the slow cooker chicken tacos from a few months ago!)  This recipe is from the same cookbook, so it caught my eye. 

The recipe turns out well, and it makes a lot!  We turned the chicken and coleslaw into a taco rather than having a sandwich (it is the one on the left...the one on the right is an oyster mushroom taco - hubby's new recipe).   There are a lot of ingredients to measure, so it could get pricy if you don't have a well stocked kitchen.   You use a slow cooker for this one, but it cooks for three hours on high, then you shred the chicken and return it for an additional hour.   For this reason, you can't make this one on a work day.  I do wonder if you could just use low and have that cook until you get home, then shred, then an hour isn't so bad to wait.  I do love how TENDER and moist the chicken breasts turn out, and I love the combo of the thighs and breasts for the meat.  As far as the bbq sauce, the measuring of all the ingredients is worth it as it is a VERY good recipe that I could see myself also using for pork.  The house smelled DIVINE for the three hours I had to wait to shred the chicken.

Now...what to do with the leftovers?  I think I will make a bbq chicken pizza tonight and then freeze the leftovers.  Will I make this again?  Maybe.  I might give it a go next time I make pulled pork.   I liked the slow cooker chicken taco recipe a bit better as it was less sweet and the slow cooker was easier to clean afterwards.  All in all....it was a nice dinner and I loved that I had leftovers for lunch the next day....and a few dinners, too!


http://www.gelsominas-cucina.com/2014/05/pulled-bbq-chicken-coleslaw.html#.VlJEuqRdHcs

Tacos!

Pulled BBQ Chicken

Spanakopita Loaded Potatoes and Spinach Feta Bread

My husband likes to make the Spinach Feta Bread pictured below.  I must admit that I have never made it as it is his speciality.  We don't buy the frozen dough...we make our own.  A little hint is to find a bread dough recipe that uses milk and not water as it turns out even better!  I thought I would include it in this blog as the filling is very similar to that of the spanakopita loaded potatoes.  If you have extra filling from the bread, use it up in a twice baked potato or two!

Our school library subscribes to the Eating Well magazine, and I have to admit I quite like it.  This is a recipe that I found and wanted to try.  I do a very basic twice baked potato with my grade 8 classes that just has cheddar, sour cream, milk and green onions in it.  After seeing this recipe, I thought I would demo both so that they could see a variation.  I had some leftover supplies from my demo for the lab, and I had a few students ask to make the spanakopita ones.  Those who tried both could not decide which one was better.  I like the texture and flavours of the spanakopita one, and of course I like that there is the added nutrition of the spinach!  It is great to make a bunch of these and have them around for a quick breakfast, lunch, snack or side dish.  I can see myself making these again in the future.  I don't think I would change much with the recipe.  I thought I might try to swap sour cream for the cream cheese or add in some chopped artichokes, but that is as far as I would go.  I LOVE the spinach/feta combo!   All in all, another great find!



http://www.eatingwell.com/recipes/spanakopita_loaded_potatoes.html

Spanakopita Loaded Potato

http://www.myrecipes.com/recipe/spinach-feta-bread

Spinach Feta Bread rising

The finished loaf!

A slice of bread to accompany dinner...

Tamale Pie

Comfort food at its best!  I have been craving homemade chili with cornbread, and I have been toying with the idea of making a Shepherd's Pie lately.  So, I was very thrilled when I stumbled across a recipe for Tamale Pie, which combined these ideas into one casserole.  Imagine a Chili/Tex Mex flavoured base with cornbread as the topping!  This recipe is also very easy to make vegetarian by adding in more beans and diced eggplant or zucchini.

 

The recipe I found started by sautéing a diced onion and green pepper followed by browning a pound of ground pork or beef (I used ground turkey).  The spices were chili powder, ground cumin, cayenne pepper and allspice in a 4:2:1:1 ratio.   Play with the flavour to make it your spice level.  Then, add in black beans, corn, sliced olives, and diced tomatoes allowing all this to simmer for 15-20 minutes.  This gives you time to clean up and make the cornbread topping.  These recipes are around everywhere....just add in some grated cheese and minced jalepenos.   The meat mixture goes in a dish, then the cornbread batter gets spread on top.  Bake in the oven at 375 F for about 30 minutes or until the topping is golden brown.  

 

A recipe I found that is similar and looks like one that might even be better can be found on the link below...I might try this one next time...A simple google search for "Tamale Pie" will give you enough ideas to even create your own recipe! 

 

http://www.foodnetwork.com/recipes/food-network-kitchens/tamale-pie.html

 

 

I can see myself making this for dinner once a month during the winter months.  It was simply delicious!   I loved the different textures and flavours from the sweet corn to spicy jalepenos...from tender veggies to coarser cornbread.    My brain is working around the idea on how to do this recipe with my Foods 9 classes in the new year as we are limited by time.  I am thinking that we can do it if we make the meat layer one class, refrigerate that, and make the topping and bake the casserole next time we meet a couple days later.  I just think I might have to ask the students to bring containers as I am not convinced there will be time to eat it as well as clean-up, but they have surprised me before!  Whatever the case, this meal will become part of our meal idea rotation at home not only this winter, but in many winters to come!

 

 

A piece of Tamale Pie!

The finished product

Chocolate Banana Marble Cake

 

This recipe is a keeper!  I made it with my Foods 9 classes.  You could easily double it into a bigger pan and not have to deal with half an egg and half a banana - recipe is following the photos.  It was really fun for the students as the cakes all turn out differently due to the swirling....they said it was edible art class!  The cake turns out VERY moist.  The flavor is great - banana and chocolate!  Some said that they would add in chocolate chips or peanut butter chips at home.  For me, I can see myself making this at home as a treat, and it will DEFINITELY be a keeper in my Foods 9 program.   I will just have to watch a few groups....we had a couple Chocolate Banana Cakes....no marbling as the students added the cocoa to the dry ingredients and not the 1/3 batter at the end...oops!  It is all part of the learning

 

 

 

Chocolate Banana Marble Cake

Top View

 

Chocolate Banana Marble Cake

 

60 mL butter or margarine, softened

125 mL sugar

½ egg

2.5 mL vanilla

175 mL (about 1 ½) banana, mashed

 

175 mL flour

2.5 mL baking powder

2.5 mL baking soda

1.25 mL salt

 

30 mL cocoa powder, sifted

 

 

1.     Preheat oven to 350 F.   Grease an 8" x 8" pan.

 

2.     In large bowl, cream butter and sugar with an electric mixer until light and fluffy.  Add egg and vanilla.  Beat well.  Add mashed banana.  Beat well.

 

3.     In a medium sized bowl, sift together flour, baking powder, baking soda, and salt.  Mix well.

 

4.     Add flour mixture to creamed mixture.  Mix well.

 

5.     Spread 2/3 of the light coloured batter into the prepared pan.

 

6.     Sift cocoa into the remaining 1/3 batter.  Stir well.

 

7.     Drop chocolate batter on top of the light batter with a teaspoon.

 

8.     Swirl with a knife to create a marbled effect.

9.      Bake for about 20 minutes or until it passes the touch/bounce back test.

10.                         Cool before cutting into squares.

Baked Chicken Fingers

 

I am in the process of developing a recipe for my Grade 8 Foods classes as I would like to teach them how to make homemade chicken fingers baked in the oven.  So far....what has worked well is to coat the chicken in flour then egg then a mixture of panko crumbs and spices.  I used garlic powder, salt, pepper and am going to add in chili powder next time.  I am going to allow my students to choose between bread crumbs or panko crumbs.

 

So far...I have:

 

 

1 chicken breast, cut into equal sized pieces

 

30 mL flour

 

1/2 egg

 

125 mL bread crumbs OR panko crumbs

 

2.5 mL garlic

 

1/2 mL each of salt, pepper, and chili powder

 

I am going to get them to bake them at 400 F turning after about ten minutes of baking.  Total time will be about 20 minutes.

 

I didn't take a photo of the finished product, but they turned out really well - nice and golden brown.  I think I will add a bit of oil to the parchment paper so they are not too dry for the students.  I can't wait to see what they think....we will make a homemade honey mustard and cut up some veggies on the side as well - yum!

 

For home, I will make extra next time and pop them in the freezer after they are cooked to make for an easy, healthy meal or snack solution when I am rushed! 

 

PS  This 3 way dipping works well for pork and fish too - fyi!  Fish sticks...schnitzel...etc.

 

 



 

 

 

The Set Up

Finished Product prior to Baking

Raspberry (OR Blueberry OR even Cranberry) Sticky Buns

I have been looking for a new sticky bun recipe for awhile, and this one was passed around on facebook in the summer.  I finally had a chance to try it out, and I am hooked (see below for my tried, tested and LOVED sticky bun recipe that I do with my grade 9s). 

I used the dough from my old recipe and used this link for the filling.

http://www.aspicyperspective.com/raspberry-sticky-buns/

I will be making this recipe in December with my grade 9s and will possibly give them the choice of blueberry or raspberry.  I am also thinking that I could freeze some fresh cranberries as the stores will be full of those for Christmas and it would make the sticky buns more festive!  I do think that frozen fruit needs to be used and it has to be smaller, so blackberries and strawberries are out unless I cut them ahead of time and freeze them.

There is not much to say about this recipe except that it is easy to make, as far as sticky buns go, AND it is super, super, super delicious!  One thing I did notice is that I am going to cut down on the amount of lemon zest by about half.  When they were fresh out of the oven, they tasted great!  However, I brought a sample home for my husband.  Hours after they were made, they still tasted great, but the lemon was VERY overwhelming (which was not noticed from the fresh ones).  At any rate, I am sure these will create a LOT more excitement in my school in December.  As if December isn't crazy enough - ha!  If you can't beat them, might as well join them! 

Raspberry Sticky Buns

Blueberry Sticky Bun

 

 

 

 

 

 

 

 

Sticky Buns

Ingredients:

 

Dough:                                  Spread:

625-800 mL      flour                         125 mL     brown sugar

60 mL               sugar                                60 mL       margarine

5 mL                 salt                           5 mL         cinnamon

10 mL               yeast                        Topping:

60 mL               margarine                  30 mL       margarine

250 mL             hot tap water            60 mL       brown sugar

1                       egg                           30 mL       corn syrup

 

Procedure:

 

Day 1:

1)           In a large bowl, combine 250 mL of flour, sugar, salt and yeast.

2)          Combine the margarine and hot water. Stir to melt the margarine.

3)          Add the water and margarine to the flour mixture. Stir very well for 2 minutes.

4)          Add 60 mL more flour and beat very well again.

5)          Add the egg and beat very well.

6)          With a wooden spoon, stir in enough of the flour to make a soft, non-sticky dough.

7)        Knead for 10 minutes, until smooth and elastic.

 

 

 

 

 

 

Day 2:         

 

Preheat oven to 375

1)           Knead dough for 1-2 minutes. Roll out into a square that is 10” x 10”.

2)          Spread with the 60 mL margarine and sprinkle with brown sugar and cinnamon.

3)          Roll up and cut into 12 pieces.

 

Topping:

 

1)           Combine topping ingredients in a small saucepan. Heat until margarine is melted and ingredients are mixed. Pour into a rectangular cake pan.

2)          Place buns, cut side down into the pan.

3)          Let sit for 20 minutes on stove top, but not on vented burner.

4)          Bake for 25-30 minutes. If turning brown too quick, cover with aluminum foil.

5)          Let cool for 5 minutes, turn upside-down onto a jelly roll pan and eat.

Curly Oven Fries with Seasoned Salt

Curly oven fries...cool!  I have a spiralizer - even better!  This recipe turned out differently than I expected.  I tried a few different things, but they always ended up more like hashbrowns.  I wonder what would happen if I never blanched the potatoes and just baked them?  I found that 475 F ended up with a better result than the recommended 425 F.  I am not giving up as this recipe is a KEEPER!  I have tried using the seasoned salt recipe on the oven fries I make in my grade 8 program, and it is a success!  So...where to next with this recipe?  Well...my husband loved them, so I can see this being a regular side dish at home for both breakfast and dinner.  I do think I will try this at school but not as fries.  I am thinking in grade 8 as hashbrowns in a group of four as then they can all make a part of a traditional North American bacon, eggs, hashbrowns breakfast - maybe toast or sliced fruit as the fourth job (plus one pan in the oven with this recipe turns out way better than two and yes - I have spiralizers in my Foods classroom as well).  I am reflecting if it should be grade 9, but we do a similar recipe with the Sweet Potato Eggs Benny - see blog from earlier this year.  Wherever I place this recipe, I know the kids will love it!  I hope you do, too!



http://www.vegetariantimes.com/recipe/curly-oven-french-fries-with-seasoned-salt/

Poached Pears in Honey, Ginger, and Cinnamon Syrup

I have never poached pears before, and I learned a few things along the way.  I think my only issue was that my pears could have used an extra day or so to ripen.  I have new respect for poached pears as you will need to poach them at the exact perfect ripeness for them to not be too firm nor too mushy.  Mine were a bit firm, so it was a small struggle to eat them.

This recipe has an amazing balance of flavours.  My house smelled like mulled wine, and I could have drank the poaching liquid if it wasn't so sweet....sweet wine, honey, simple syrup - yikes!  These did balance nicely with the ginger and cinnamon.  Another first was that was the first time I worked with vanilla beans - messy but worth it!   This was a good match for the vanilla bean ice cream - yum - a must for the recipe!

After a huge dinner, my guests just wanted half a pear.  I was worried about the presentation, but they ended up looking pretty both cut in half and whole.   I think due to the firmness of the pears...half was a good choice as it was easier to break up with the spoon.  I now have some extra poached pears, so I am going to try and use them up in perhaps a pear crisp or some type of pear baking.  I could see myself making these again for a fall dinner party.  I hope you find the right ripeness of pears to have success with this recipe.



http://www.foodnetwork.com/recipes/giada-de-laurentiis/poached-pears-in-honey-ginger-and-cinnamon-syrup-recipe.html

Cookie Dough Hummus

I was rather sad about this recipe.  I thought it would be a hit.  I offered it to many different groups, but very few wanted to try it.  I am wondering if it needs another name.  I thought it was okay, but it wouldn't be something I would make again.  Again...life got busy so no photos....



http://www.alive.com/recipe/cookie-dough-hummus/

Roasted Pork Tenderloin with Rosemary Roasted Grapes

I finally got to make this recipe!  When I started this blog, I was saving this recipe for the fall.  I have saved this for so long that I have forgotten where I found it...yikes!

 

Basically, you toss equal amount of red and green grapes and a WHOLE sliced red onion (I used half an onion and now regret it...) with olive oil, red wine vinegar, rosemary, salt pepper, and grape jelly or wine jelly.  This is the mixture in the first photo.  Then you coat a pork tenderloin in a mixture of grape jelly and grainy mustard.   Place this on top of the grape mixture.  Bake at 375 until the pork reaches 155 F.

 

The result - delicious!  Move over applesauce, I have found a new topping for pork....roasted grapes!  I was surprised that I resisted the urge to add garlic, my favorite spice, but the onion worked out just fine.  As mentioned, I only used half as I thought it was going to be too much and I wish I had used a whole one.  Everything was well balanced...including the sweet flavours of the roasted onion and grapes with the roasted pork and rosemary as well as the textures of the softer fruit and onion against the coarser meat...divine!

 

I served this with a Greek Salad as I was trying to use up some veggies, but I wouldn't do that again.  This dish needs a warm side dish.  I am not a huge mashed potato fan, but I felt that would be a nice compliment or some sort of pureed vegetable....squash, cauliflower?  I can see this making its way into our kitchen again.  I made this on a Monday night after work, so it can be done or it can get fancied up with better sides for a more elegant meal on a weekend.  It might even be on our Thanksgiving table one year as the debate is still on in our home....turkey or ham? Wishing you and yours a Happy Thanksgiving!

 

 

 

Grape Mixture

 

 

Roasted Pork Tenderloin with Rosemary Roasted Grapes

 

Dinner!

French Toast with Poached Plums

This is a new recipe that I tried with all four of my Foods 9 classes this fall.  It was DELICIOUS!  Most of the students liked it and said that they would try it again.  If you are looking for an easy breakfast solution or a recipe to use up some of those plums, give this one a go!  It was so busy in the room that I forgot to take photos.....I am working on that!

French Toast	Poached Plums
1 large egg 80 ml milk 15 ml honey pinch of salt 2 slices of day old bread (thicker sliced bread works best) 5 ml margarine or butter	2 plums, cut in half with pits removed 15 mL sugar 25 mL water
1. PREHEAT OVEN TO 375 F 2. In a custard cup, microwave the honey for 15 seconds. 3.  In a bowl, whisk egg, milk, salt, and melted honey. 4.  Dip bread into egg mixture, soaking for at least 30 seconds on each side. 5.  Over medium-low heat, melt margarine in nonstick frying pan. 6.  When the bread has absorbed all of the egg mixture, place both pieces of bread in the pan. 7.  Cook until browned, approximately 2-3 minutes per side. 8.  Remove toasts from frying pan, place on a baking sheet and bake for 5 minutes in the oven. 9.  Remove from oven and serve immediately with poached plums.	1.     Place all three ingredients into a SMALL pot. 2.     Cover the pot with a lid.  Cook the plums on low to medium heat for 15 minutes, stirring once or twice. 3.     Plums should be soft and surrounded by lots of pink syrup when done.  Cooking time will vary, depending on how ripe the plums are. 4.     Set aside to cool. 5.     Serve with French Toast (watch the timing so both items are ready at the same time!)

Banana Nut Porridge

Ah yes, another recipe from Danielle Walker, and the Against All Grain cookbook.

http://againstallgrain.com/2013/01/04/banana-nut-porridge/

This one is pretty simple to make, but one needs to plan ahead to soak the nuts overnight AND to have a ripe banana on hand.  I was surprised by how close the texture was to my regular oatmeal porridge, and I was very surprised at how filling this bowl of porridge was.  There was no need for a morning snack...I was kept full until lunch time!  I loved the sweetness of both the banana and cinnamon.  I don't think I would change anything.  I thought about adding some fresh fruit on top, but I am glad that I did not as I was pretty full.  My only complaint would be that there are a few dishes to wash as there is the bowl for soaking the nuts, the food processor as well as the saucepan.  For those looking for a gluten free breakfast, I do recommend giving this a go.

Banana Porridge