Banana Walnut Waffles

I never knew until the morning I made these waffles that my boyfriend hates walnuts. What the? How have I been with this man for 2 years and not know something like this? Additionally, HOW CAN SOMEONE NOT LIKE WALNUTS? I think we either need to breakup or have an intervention – maybe both.

Well, or I can just get double the walnuts in everything from now on. That’s pretty much what I do with avocado since he’s allergic to it. Every possible opportunity I can to eat avocado I’ll eat it since I can’t do much with it at home.

In other news, I loved these waffles walnuts and all.

BANANA WALNUT WAFFLES
(source)

Ingredients
3 cups flour
1 tbsp baking powder
1 tsp baking soda
1 tsp kosher salt
1/4 cup brown sugar
2/3 cup vegetable oil
4 eggs
2 tsp vanilla extract
2 1/2 cups buttermilk
1/2 cup mashed banana
1/4 cup chopped walnuts

Directions

1. Preheat your waffle iron.

2. In a large bowl whisk together flour, baking soda, baking powder, salt, and brown sugar.

3. In a medium bowl whisk together eggs, vanilla, buttermilk, bananas, and walnuts. Add the wet ingredients to the dry ingredients. Stir until incorporated.

4. Cook according to your waffle iron instructions.

* serves 4
* Shared with Foodie Friday 

Banana Pancakes with Blueberry Sauce

I don’t make breakfasts enough. Usually I’m in such a hurry at breakfast time that I just rush out the front door. If I have a little bit of time I’ll blend together some fruit, yogurt, and juice in the blender and call it a smoothie. Today however I took the day off of work because I’ve been sick all week and am still feeling the effects of it. My stomach however is finally in the condition to eat solids, so I decided that I would make pancakes this morning.

When I make breakfast, I remember how much I love making it. I’m not a bacon and eggs type of girl. I love sweet foods for breakfast. These pancakes were very sweet.

The only thing I didn’t like about them was that they really stuck to the skillet I was using. This is partially the fault of myself, since I own very cheap pots and pans. This can be credited to the fact that I’m a poor law student and don’t have a ton of money to be throwing around. But that does remind me my mom told me she had a cast iron skillet I could have. I need to remember to grab that next time I head home. But these pancakes do stick more than the usual pancakes I make.

I’m making a vow (that I might not keep) to make breakfasts like this on days where I’m not going to class or work. So hopefully you’ll be seeing more breakfast foods in the future!

Banana Pancakes with Blueberry Sauce

Ingredients

for the pancakes
1 cup all-purpose flour
1 tsp baking powder
1/8 tsp kosher salt
2 tbsp brown sugar
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
5 tbsp milk
1/2 tbsp vanilla extract
2 bananas, mashed
1 tbsp vegetable oil

for the sauce
1 cup fresh blueberries
2 tbsp water
1/4 cup orange juice
3 tbsp sugar
2 tsp cornstarch
1/8 tsp almond extract
1/8 tsp ground cinnamon

Directions

 for the pancakes

1. In a medium bowl sift together the dry ingredients. In a small bowl combine the milk and vanilla extract. Pour the wet mixture into the dry mixture and stir, until well combined and no dry spots are left.

2. Mix in the mashed bananas and olive oil.

3. In a heavy skillet, heat either butter or olive oil. Once hot, drop the batter into the skillet into 2 tbsp size servings. Once the pancakes start bubbling on the raw side, flip. Cook until golden brown on both sides.

for the sauce

1. In a small pot combine the berries, 1 tbsp of water, orange juice, and sugar. Mix well and bring to a boil.

2. Once boiling, in a small bowl combine the cornstarch and other 1 tbsp of water. Pour into the blueberry mixture. Lower the heat and simmer, stirring frequently until the sauce becomes thick.

3. Take off heat and stir in the almond extract and the ground cinnamon.

4. Serve over pancakes.

* makes 6 pancakes
* 317 calories per pancake and sauce
* These pancakes are going to be shared with Friday Potluck at EKat’s Kitchen.

Around the World in 52 Weeks: Jerk Chicken, Vegetable Patties, and Banana Fritters

This week for my 52 week journey around the world I found myself on the beach in Jamaica. While I was sitting on the beach with my toes buried in the sand getting a horrible sunburn (because I don’t tan and I will burn regardless of how much sunscreen I have on) I began to feel a bit peckish. To fill my belly with the cuisine of Jamaica I decided I needed some jerk chicken. With my jerk chicken I made some vegetable patties to accompany. And every yummy meal needs a dessert. So banana fritters it was.

Of course this is all my fantasy. I wish I was on the beach of Jamaica and I wish I could walk into a restaurant on the Jamaican shore and be served some real jerk chicken and some real plantain fritters (instead of banana fritters.) Since this isn’t a possibility for me, I just started my first week of the spring semester and all, I had to transform my kitchen into a Jamaican kitchen and my dining room into a beach.

I have no idea if my jerk chicken tasted like jerk chicken at all, because I’ve never had Jamaican food. The vegetable patties were an excellent accompaniment to the chicken, though frying the vegetables definitely doesn’t make them all healthy and vegetableicious.

For dessert I had banana fritters. They made a great dessert and would make a delicious breakfast as well. 

Now if only I could go to Jamaica for real.. Also, I didn’t have any travelers join me this week in the around the world challenge, but I hope maybe next week someone will come!

Jerk Chicken

Ingredients
1 tbsp rum
1/2 tbsp water
2 tbsp malt vinegar
3 green onions, chopped
1 garlic clove, peeled and minced
1/2 tbsp dried thyme
1/2 tbsp vegetable oil
1 tsp ground allspice
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1/2 tsp ground black pepper
1 tsp brown sugar
1/4 cup ketchup
1 tbsp soy sauce
2 boneless skinless chicken breasts
2 tbsp lemon juice

Directions

1.  Boil the rum and water in a small saucepan for 3 minutes. Transfer the rum mixture into a blender. Combine with the vinegar, green onions, garlic, thyme, vegetable oil, allspice, ginger, cinnamon, nutmeg, salt, black pepper, and brown sugar. Blend until smooth. Transfer 1/2 tbsp jerk seasoning to a small bowl and combine with soy sauce and ketchup. Cover the sauce and set aside.

2. Arrange the chicken in a roasting pan. Pour lemon juice over the chicken. Rub the remaining jerk seasoning over the chicken. Cover and place in the refrigerator for at least 4 hours.

3. Preheat the oven to 350. Bake for about 30 minutes, until juices run clear.

* serves 2
* 229 calories per serving

 Vegetable Patties

Ingredients
3 tbsp vegetable oil
1 1/2 cup chopped onion
3 cloves garlic, minced
2 tbsp jerk sauce from the jerk chicken
1/2 tsp kosher salt
4 cups carrots, grated
2 cup canned peas, drained
1 1/2 cups breadcrumbs
3 large eggs
1/2 cup milk

Directions

1. Heat 1 tbsp oil over medium-high heat in a skillet. Add the onion and saute for about 5 minutes, until translucent. Add the garlic, jerk sauce, and salt and cook for 1 minute. Stir in the carrots. Cover and reduce heat to medium and cook for about 5 minutes. Stir in the peas and remove from heat.

2. Mix the vegetables in a large bowl with the breadcrumbs, eggs, and milk.

3. Heat 1 tbsp oil in a large skillet. Form 1/3 cup mixture patties and place it into the skillet with the hot oil. Cook for 5 minutes. Flip and cook for 5 minutes on the other side. Set on a paper towel and let drain.

* serves 6
* 2 patties per serving
* 193 calories per serving

Banana Fritters

Ingredients
3 ripe bananas
1 egg
1 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup sugar
2 cups flour
1 tbsp baking powder
1/4 cup milk

Directions

1. Peel and mash the bananas. In another bowl beat together the egg, vanilla, cinnamon, nutmeg, and flour. Stir together the egg mixture and the bananas. Sift in the baking powder and flour. Stir in the milk.

2. Heat vegetable oil in a skillet over high heat. Once the oil is hot drop spoonfuls of the banana batter into the oil. Once the fritters are golden brown, flip and cook the other side.

* makes 26 fritters
* 61 calories per fritter

NOW! Come travel the globe with me this year.
Every Saturday I will be posting my recipe, as well as pictures to ethnic cuisines you have made and want to share.

- You must mention The Law Student’s Cookbook‘s Around The World In 52 Weeks in the entry you link. You can either use a link or use the banner.
- In your post you must  at least mention what cuisine the dish is.
- Email me your recipe at elizabeth@crabtech.net. Make sure to include:

* Your name or blog name
* The direct link to your post
* A picture of the dish or permission to pull a picture from the post

- Make sure to email me by Saturday at 12noon Pacific Standard Time