Thank you Veterans
It’s almost Thanksgiving. I really like Thanksgiving food! My mom makes me allergy free stuffing that everyone likes :) I will add the recipe below.
This week I had off school for Veteran’s Day. Thank you to all Veterans !
Thank you to https://www.yasukochifamilyfarms.com/ for the produce donation!
Thank you to http://www.morethanapples.com/ for the Bananas
Gluten Free/ Vegan / Nut Free Stuffing
Prep Time: 30 minutes Cook Time: 45 minutes Total Time: 1 hour, 15 minutes
• 1 loaf Gluten-Free Shar or EnerG Light Brown Rice Bread (1/2 inch cubes); approx. 8 cups
• ½ cup Earth Balance Soy Free Natural buttery spread or other butter sub
• 1/2 to 1 cups chopped onion; sweet variety if possible
• 1 cups chopped celery with leaves
• ½ cups chopped fresh chives
• 3 tablespoons minced fresh sage
• 1 tablespoon minced fresh thyme
• ½ cup pear or apple sauce mixed with 1 teaspoon Baking powder, Egg replacer or 2 eggs
• 1 teaspoon salt, or to taste
• 1 teaspoon all-purpose seasoning
• 1 teaspoon garlic powder
• ½ teaspoon pepper, or to taste
• ¾ cup gluten-free chicken broth if using pear or apple sauce or 1 cup if using eggs
Preheat oven to 350°
1. Lay bread cubes in one layer on baking sheet(s). Bake for about 10 minutes or until cubes are dry, but not browned.
2. Allow bread cubes to cool. Place cooled cubes in a large mixing bowl.
3. Melt Earth Balance Soy Free Natural buttery spread in a large saucepan over medium high heat. Add celery and onions; sauté for about 10 minutes or until onions are translucent (clear), but not browned.
4. Add herbs to vegetables and all-purpose seasoning and sauté an additional 2 minutes.
5. Add sauté vegetable herb mixture to bread cubes and stir to mix.
6. Pour lightly beaten pear/apple sauce and baking powder, Egg replacer or lightly beaten eggs into bread crumb and sauté vegetable mixture and stir to blend.
7. Add salt, pepper and garlic; stir to mix.
8. Add gluten free chicken broth and stir to thoroughly combine all ingredients. If the stuffing is too dry, add more broth, 1 teaspoon at a time, being very careful not to over dampen. Too much liquid and your stuffing will be soggy.
9. Transfer stuffing to a buttered 13x9 inch baking dish and bake for approximately 45 minutes, stirring every 15 minutes, cook until the top is golden brown.
Optional: If you like a more flavorful stuffing, add ½ to 1 tablespoon of gluten free poultry seasoning and/or ½ teaspoon of rosemary to bread cube mixture before baking. You can test flavors along with the moisture content by melting 1 teaspoon of butter in a small skillet over medium heat. Add 1 tablespoon of stuffing, cook until light golden brown. Taste and add more herbs, salt or pepper if needed. If the dressing seems too dry try adding more pear apple sauce a tablespoon at a time. For every ¼ cup pear/apple sauce you need ½ teaspoon aluminum free baking powder.
How To Make 2-Ingredient Banana Pancakes www.thekitchn.com
1 ripe banana
2 large eggs, lightly beaten
Butter or oil, for cooking (optional)
Maple syrup, jam, powdered sugar, or any other toppings, for serving
Optional mix-ins (choose a few!):
1/8 teaspoon baking powder, for fluffier pancakes
1/8 teaspoon salt
1/4 teaspoon vanilla extract
1 tablespoon unsweetened cocoa powder
1 tablespoon honey
1/2 cup chopped nuts, chocolate chips, or a mix
1/2 cup granola
1 cup fresh fruit, like blueberries, raspberries, or chopped apples
Mash the banana. Peel the banana and break it up into several big chunks in a medium bowl. Use a dinner fork to thoroughly mash the banana. Continue mashing until the banana has a pudding-like consistency and no large lumps remain; a few small lumps are okay. You should have 1/3 to 1/2 cup of mashed bananas.
Add flavorings if desired. These pancakes are pretty great on their own, but a few extras never hurt. Add 1/8 teaspoon of baking powder for fluffier, lighter pancakes, and whisk in salt, vanilla, cocoa powder, or honey to flavor the pancakes. Save any chunky, heavy ingredients — like nuts or chocolate chips — for when the pancakes are on the griddle.
Stir in the eggs. Pour the eggs over the banana and stir until completely combined. The batter will be very loose and liquidy, more like whisked eggs than regular pancake batter.
Heat a pan over medium heat. Heat a cast iron pan, nonstick frying pan, or griddle over medium heat. Melt a little butter or warm a little vegetable oil in the pan if desired.
Drop the batter on hot griddle. Drop about 2 tablespoons of batter into the pan. It should sizzle immediately — if not, turn up the heat slightly. Repeat with dropping more batter into the pan, leaving at least an inch or two between pancakes.
Cook for about 1 minute. Cook the pancakes until the bottoms look browned and golden when you lift a corner, about 1 minute. The edges should also be starting to look set, but the center will still be loose, like barely set Jell-O.
Sprinkle with toppings. Sprinkle any loose toppings, like nuts or chocolate chips, over the top of the pancakes as the first side cooks.
Flip the pancakes. I've found it best to do this very gently and fairly slowly — the opposite of regular pancakes. Gently work a thin, flat spatula about halfway under the pancake, then lift until the unsupported half of the pancake is just barely lifted off the skillet. Flip the pancake. Some of the loose batter will probably spill onto the skillet as you do this; just be sure to lay the pancake on top of the spill and nudge any excess back under the pancake.
Cook for another minute or so. Cook until the other side is also golden-brown, about 1 minute more. You can flip the pancakes a few times if you need to in order to get them evenly browned. (Flipping is much easier once the second side is set!)
Continue cooking the pancakes. Transfer the cooked pancakes to a serving plate and cook the rest of the batter. Keep the finished pancakes warm in the oven if cooking more than a single batch.
Serve warm. These pancakes are best when eaten fresh off the griddle and still warm. Serve with maple syrup, honey, jam, or any extra toppings you'd like.