SEEDY BANANA OATMEAL CAKE

 

What do you do with over ripe bananas - you bake a cake!  I have made my share of  Banana breads,  Banana muffins,  Banana cookies,Banana Chips and I've even made Banana Jam!   Today I  am baking a more 'dressed up ' Banana Cake that I found online and want to share with you.

 

Seedy Banana Oatmeal Cake

A beautiful cake with a bit of citrus, cinnamon and crunch.

 

 

 

The ingredients you will need.

 In the bowl to the right is the seedy topping all mixed together -  oatmeal,

 brown sugar, butter, sunflower seeds, sesame seeds and pumpkin seeds,

sprinkled with some cinnamon and lemon rind.

 

Oatmeal for the cake batter.

The butter and brown  sugar ready to be creamed

 

Prepared pan, with parchment paper buttered and waiting for the batter..

 

 Perfect with a cup of tea and perhaps family or friends to share.

 

 

Seedy Banana Oatmeal Cake Recipe

Serves 8 to 10

4 oz (8 T) butter,  room temperature
3/4 C brown sugar
2 eggs, room temperature
2 large very ripe bananas, mashed
1 tsp. vanilla
zest of 1/2 lemon
3/4 Cup flour
1 1/4 Cups  oatmeal
heaping 1/4 tsp. salt
1 tsp. baking soda

Topping
3/4 Cup  oatmeal
1/3 Cup brown sugar
zest of 1/2 lemon
1/2 tsp. cinnamon
1 Tbsp. flour
1/3 Cup finely chopped nuts or seeds
2 oz (4 Tbsp.) butter, melted

Preheat oven to 350 degrees.
Prepare a 9” spring form cake pan with butter and parchment.

Whisk together dry ingredients for the topping.

 Add melted butter and stir with a fork until crumbly. Set aside.

Whisk together flour, salt, baking soda and oats.
Cream butter and sugar until light and fluffy. Scrape down the sides of the bowl.
Add eggs one at a time, mixing thoroughly after each addition.
Scrape down the bowl and add mashed banana and vanilla. Mix thoroughly.
Stir in dry ingredients until just combined. Pour into prepared pan and smooth out evenly.

Sprinkle topping over cake batter and press down gently.
Bake for 30 to 35 minutes or until a toothpick inserted comes out moist but clean. Cool completely on a wire rack. Run a thin knife around the edge of the cake and remove cake pan ring.

 

 

"Today I go back to the basics of life: forgiveness, courage, gratitude, love, and humor."

CREAMY MUSHROOM SOUP

Fall is mushroom picking season and this year there are plenty.  Growing up our family had a tradition of picking mushrooms.  There were certain mushrooms that we picked in the Spring and others varieties in the Fall, these were fun times, family times.  Mom and Dad would  get us ready, Mom would pack a picnic lunch, Dad would get the pails and knives ready and into the truck.  In those days my brother and sisters (and sometimes a Cousin or two) got to ride in the back of the truck.  It sure was an adventure with the wind in our hair (bugs in our teeth) and all the fresh mountain air.  Up we would go with Mom and Dad inside the cab of the truck with Mom checking on everyone in the back and sometimes that 'finger would go wagging' .....but all in all we made it up to Dad's 'special' spots and off we went, always with my parents in sight, looking for the mushroom of the day.   Once back down from the mountain, it was time to clean and wash the mushrooms in preparation for the next step of either cooking some up for supper, pickling a batch and also canning up many jars to eat over winter. Growing up with life lessons such as this we continue to look for those mushrooms year after year. What fond memories, such a great family outing....I  miss those times but will always have them in my memories which I can draw upon at any time I wish to reminisce.....like hugs from the family.  My Mom made a delicious Mushroom Soup from some of the mushrooms we would bring home.  This recipe I am posting  is a simple version of my Mom's -   using mushroom I purchased from the grocery store but if you are lucky enough to have wild mushrooms, even better..... this soup comes together nice and quickly, perfect for today's busy family.







Creamy Mushroom Soup





The ingredients you will need.

The onion and garlic sautéed in some oil.

The shitake and button mushrooms have been added.

Seasoned with some thyme, salt and pepper.

After cooking for 10 or so minutes the mushroom mixture is looking very nice.

The milk and cream and broth mixture ready for the pot.

The milk/cream/broth mixture added to the sautéed onion and garlic

Flour has been added and then simmered until thickened.

The mushroom mixture is added back into the pot.

A few more minutes simmering and the mushroom soup is ready.

The whole house smells wonderful, soup is ready for our meal.
All that is needed is some fresh bread, butter and perhaps some cheese.
Enjoy.

 

  

OLD FASHIONED MUSHROOM SOUP  RECIPE

 



1 tbsp (15 ml) vegetable oil

1 small onion

4 cups (1 L) sliced shitake, button or brown mushrooms

1 tsp (5 ml) dried thyme leaves

1/4 tsp cayenne pepper flakes

1/2 tsp (2 ml) pepper

1/4 tsp (1 ml) salt

1 tbsp (15 ml) butter

2 tbsp (30 ml) all-purpose flour

2 cups (500 ml) vegetable broth

2 cups (500 ml) whole milk or ( 1 3/4 cup 2% milk and 1/4 cup whipping cream)



Preparation

In deep pot over medium, heat oil. Add onion and cook, stirring occasionally, for 5 minutes. Increase heat to high and add mushrooms. Cook, stirring often, for 5 minutes or until browned.
 Stir in thyme, pepper and salt; remove mixture from pan and reserve.

 Return pan to burner; reduce heat to medium-low. Melt butter in pan; sprinkle in flour.
 Stir until lightly browned. Add splash of broth; stir until smooth.
Add remaining broth and milk; stirring, bring to a boil.

 Cook, stirring, for 10-12 minutes or until slightly thickened. Stir in reserved mushrooms and any accumulated juices. Cook, stirring, for 5-7 minutes or until mushrooms are heated through.
Taste and adjust seasoning, if necessary.

“Don't ask yourself what the world needs.
 Ask yourself what makes you come alive and then go do that.
Because what the world needs is people who have come alive.”
Howard Thurman

   


CHILI CON CARNE

Happy Thanksgiving, hoping everyone had a wonderful gathering with family or friends.  There is so much to be thankful for:  family, friends,  a roof over our heads, food in our home and the fresh clean air we breathe.  This year we celebrated with my brother's family -  my nephew just recently got engaged and we were finally able to meet the 'newest addition to be'.  So good to have the house full, full of laughter,  lots of hugs, lots of memories to hold close in the years to come.  We ended the day with a beautiful sunset walk along the ocean to burn off a few of the calories from our dinner. 

It's been too many years since we have spent Thanksgiving with any our family both immediate and extended.   It really is a 'smorgasborg ' of flavours both in family members and food!   So very, very  thankful..... for all my family.

Today's recipe is one that is hearty, filling and simple to put together.  With the days getting cooler it's time to  bake some bread and enjoy it  with some Chili Con Carne.

Chili Con Carne

 

The ingredients you will need.

 

  a few more ingredients,

I'm using kidney beans that I made the day before.

 Vegetables simmering in tomatoes and seasonings.

 

The flour and cornmeal  have been added . - it is looking nice and thick and...smells so good!

 

Served in homemade wholewheat bread bowls with a pinch of shredded cheese.

 

CHILI CON CARNE RECIPE

 

Makes: 8 - 10 servings

4 tablespoons vegetable oil

1 green bell pepper, chopped

1 yellow onion, chopped

1/2 cup quinoa (optional)

2 vegetarian 'beef' flavored bouillon cubes

2/3 cup red wine (optional) or use some red wine vinegar to taste

2 (16 ounce) cans whole peeled tomatoes, chopped, juice reserved

4-5 garlic cloves, crushed

1 (12 ounce) can tomato paste

1 1/2 teaspoons smoked paprika

2 1/2 teaspoons chili powder

1 teaspoon cayenne pepper

2 1/2 teaspoons dried basil

1/4 cup fresh parsley

1/2 teaspoon black pepper

1 teaspoon salt

12 drops hot pepper sauce

1 (15 ounce) can kidney beans, drained or 2 cups homemade beans

3 tablespoons flour

3 tablespoons corn meal

1/2 cup water

Heat oil in a large saucepan over medium heat. Cook green pepper, and onion, until softened. Crumble over bouillon cubes, and stir in wine; continue to cook for a few minutes. Stir in chopped tomatoes, garlic, and tomato paste. Season with paprika, chili powder, cayenne pepper, basil, oregano, and parsley. Add the quinoa. Stir in salt and pepper.

Bring to a boil over high heat. Reduce heat to medium low.

Cover, and simmer for 90 minutes, stirring occasionally.

Stir in kidney beans, and hot pepper sauce.

You can add the reserved tomato juice if more liquid is needed.

Continue to simmer for an additional 30 minutes.

In a small bowl, whisk together the flour, corn meal, and water until smooth.

Stir into chili, and cook for a further 10 minutes, or until chili has thickened up.

 

'One of the best feelings in the world

is knowing your presence and absence

  both mean something to someone.'

 



RHUBARB MARMALADE

RHUBARB MARMALADE..... I made a batch of this with the crop of rhubarb that grew this year.  The original recipe I found is made with oranges but I changed it up with limes instead.  I have not been successful in growing rhubarb for many,  many years  but since moving to the Sunshine Coast of  BC  - I can now grow rhubarb!  I was given a small plant  by my sister Wendy and originally had it planted near my deck but it did not do so well.  When I built a new garden area I transplanted this original plant (well it fell apart into 3 pieces) so I planted all three in different areas of the yard and they are all doing  very well.  I now have an abundance of rhubarb.  I am not a total fan of  marmalade ( with oranges) but this one is a keeper.  I also made another batch but substituted Limes for the Oranges and it became  Rhubarb Lime Marmalade - another good one!

 

 

Rhubarb Marmalade

 



The ingredients you will need  - substitute limes for oranges

  Oranges chopped and in the food processor.

 All processed and ready to  be added to the  pot.

 Rhubarb, oranges and sugars added.

 The  Rhubarb Marmalade is ready to be jarred.

Beautiful colour - Rhubarb Marmalade.

 

 

RHUBARB MARMALADE RECIPE

 

6 cups chopped fresh or frozen rhubarb

6 cups sugar

2 medium oranges

For Rhubarb Lime Marmalade ( use 3 limes - omit oranges)

Directions

Combine rhubarb and sugar in a Dutch oven.

Grind oranges, including the peels, in a food processor; add to rhubarb mixture.

Bring to a boil.

Reduce heat and simmer, uncovered, stirring often until marmalade sheets from a spoon

 about 1 hour.

Remove from the heat; skim off foam.

Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. head space.

Remove air bubbles; wipe rims and adjust lids.

Process for 10 minutes in a boiling-water canner.

Yield: about 8 half-pints.

If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely.

Drain in a colander, but do not press liquid out.

 

 

'I hope I can be the Autumn leaf, who looked at the sky and lived.

And when it was time to leave, gracefully it knew life was a gift.'

 — Dodinsky

French Onion Soup

It sure does feel like fall, the rains have started, the winds are blowing and what we need is a nice pot of soup!  Soup is so warming and so very filling.  Growing up my Mother always had a pot of soup with our supper.  Vegetable, Pea Soup, Borscht, Bean Soup and many others, we started our meal with a bowl of soup  with Mom's freshly made bread, then had our main course or either vegetables or pyrohi and of course Mom always had a dessert.
I made French Onion Soup for my family yesterday.  The French Onion Soup ladled over toasted sourdough garlic bread that was sprinkled with grated Swiss cheese.  Oh so fragrant, filling and delicious and the best part - so simple.  Another family favorite on a cool, damp fall day.  Enjoy.

French Onion Soup - Pam's way

   Ooooo....so delicious.

 

The ingredients you will need.

 



 Onions are sliced and ready for the  pot.

Butter, melted and awaiting the onions.

 



   Onions sauteing in the butter. Smells heavenly.

  

 After approximately 20 minutes, the onions are caramelizing nicely.

 Add the red wine (or red wine vinegar) and then sprinkle with flour.

Cook for  1 -2 minutes.

 



 Broth is added and brought to a boil, simmered for another 10-15 minutes.

 



Sourdough garlic bread is toasted and topped with shredded Swiss Cheese.

French Onion Soup poured over the cheese and bread, Yum

dinner is served.

 

 FRENCH ONION SOUP RECIPE

 

3 - 4 large onions, sliced into rings (1/8" thick) (can use more onions if you like)
1/8 - 1/4 cup butter
3 Tbsp. flour
6 cups vegetarian 'beef' broth -  or vegetable broth
1/3 cup dry wine white/red or red wine vinegar
vinegar
salt, pepper

Melt butter, add the sliced onions, season with salt and pepper and saute until they caramelize,
approximately 20 minutes on med-low heat.   Add the wine and then dredge with flour.
Saute 1-2 minutes and then add in the broth, bring back to a boil and then turn down
heat and simmer for another 15 minutes or so.
   Make up some garlic bread and toast.  Shred the cheese (we love Swiss but you can use a cheese of your choice).  Pour soup over top and enjoy!

'Memories of loved ones are like songs in our soul.'
Margaret Wakeley —

 



Tomato Cobbler

Happy First Day of Fall from my family to yours......the temperature has cooled, the rains have started - the gardens are being put to rest and the winter vegetables are being planted (at least here on the West Coast of British Columbia).   I have slowly beeb picking off my tomatoes both ripe and green, before the rain soaked them well.  I realized that this year's crop was once again very good to me! 
For dinner I made a Tomato Cobbler  as I have many ripe tomatoes, so very colourful and tasty.
This dish is very filling and just adding a nice green salad makes a perfect meal.  I added some vegetable protein that I had in the fridge but you can add any choice of protein you  or your family favours (bean would work nicely too).

 

 

Tomato Cobbler

 

The Ingredients you will need.

 

 

Add melted butter to your cast iron pan

 Mince the Jalapeno Peppers

Chop your tomatoes

 

Mix your dry ingredients together, adding the wet ingredients in

and pouring into the cast iron skillet on top of the melted  butter.

 

Top with the tomato/herb mixture - add some of your favorite cheese

and bake.

  TOMATO COBBLE RECIPE

 

2 1/2 cups chopped tomatoes

1/4 jalapeno diced

3 cloves garlic, minced

1/4 cup cilantro, chopped

1/4 tsp cumin

1/2 lime - juiced

1/2 cup shredded cheese (your choice)-

I had a few slices left over from earlier in the week and used them.

1 package vegetarian sausage, crumbled (I happened to have vegie breakfast patties)

salt, pepper

Mix above ingredients and set aside.

8 Tbsp( or less) butter, melted in a cast iron skillet

In medium bowl combine:

1/2 cup flour

1/2 cup cornmeal

2 tsp baking powder

1/4 tsp salt

1 cup milk (I use 1% but whole is good)

Combine all ingredients and pour into melted butter in cast iron skillet.

Top with tomato mixture

Bake at 350 for 30 minutes - uncovered

I would serve this with either sour cream or yogurt

You  can use Italian herbs for an Italian flavour using red pepper instead.

 

 

 

“When you begin to touch your heart or let your heart be touched, you begin to discover that it's bottomless, that it doesn't have any resolution, that this heart is huge, vast, and limitless. You begin to discover how much warmth and gentleness is there, as well as how much space.”
Pema Chodron (born 1936);
Buddist Nun

 

 

 



MUSHROOM FALAFELS

 

 

MUSHROOM FALAFELS

 

 

Crispy on the outside, tender and juicy - perfect filling for homemade Pita Pockets.

 

Ingredients you will need.

Herbs and garlic all minced and ready.

 Mushrooms sliced and sauteed.

 

Chop the mushrooms

 

 

 Panko crumbs are added to the herb mixture.

  

All ingredients are combined in a large bowl.

Here I test to see if adding an egg is needed.  I decide

that I like the texture when 1 egg is added.

Cooking the falafels in a bit of oil, browning and crisping them up.

 

 

 

MUSHROOM FALAFEL RECIPE

 

Ingredients

8 oz. mushrooms, sliced

1 tbsp olive oil

1/2 cup shallot or yellow onion, very finely diced 

3 cloves garlic, very finely minced

1/2 cup cilantro or flat-leafed parsley and 1/4 cup fresh mint, finely chopped 

1 tsp. ground cumin, optional - the cumin will give it a more falafel-y flavor

1/2 cup panko bread crumbs

salt

1/2 cup whole milk ricotta

1 egg, slightly beaten (optional)

 

Directions

In a large frying pan, add enough olive oil to lightly coat the pan. Heat to medium-high, add the mushrooms and cook, stirring occasionally until the moisture they release has evaporated, about 10-12 minutes.

Transfer the mushrooms to a cutting board and let them cool for a while. When they are cool enough to handle, chop them well.  The shallot, garlic and herbs you can definitely chop up in a food processor.)
In a large bowl mix together the mushrooms, chopped shallot/onion, garlic, herbs and panko breadcrumbs. Season to taste with salt. Then, stir in the ricotta cheese and egg if using.
Line a baking sheet with parchment paper or a silicone pad. Use your hands to scoop up small handfuls of the mushroom mixture and press them into little patties about 1 1/2-2 inches across.   Transfer the patties to the lined baking sheet as you make them. Then, put them in the refrigerator for an hour.   This allows them to set and firm up so they don’t just fall to pieces when you cook them.
When ready to cook the falafel's, preheat your oven to 350F. Heat a couple of Tbs. of olive oil in a large frying pan then add as many patties as you can fit into the pan. Cook for about 3 minutes per side, until nicely browned. As they are done frying, transfer the patties to another baking sheet (or the same one). Then, put the baking sheet of mushroom-falafels into the oven and bake for 5 minutes.
Remove from the oven and serve warm. Put a couple of patties on a pita/flatbread add your favorite veggies and dollop generously with tzatziki or as my husband likes to eat them.....with homemade salsa.

"Words are a pretext. It is the inner bond that draws one person to another, not words."
Rumi