This will be brief! When raising and feeding a family of ten, we stretched the protein with sauce and rice — a lot! Well, if you study food combinations, you learn that rice combines with several things to make a high-quality protein. Latin America lives on rice and beans, and so can we! This meant, however, that we often would have leftover rice. And we used up our leftovers!! Often, we would use the leftover rice the next morning in these pancakes, here at my son Amos’s request.
- 1 cup milk (I usually economized by using reconstituted dry milk in our cooking.)
- 1 cup cooked rice
- 2 eggs, separated
- 1 tablespoon melted butter
- 1/4 teaspoon salt
- 1 cup flour (I like to use half whole wheat flour, but if I am using brown rice, I let that be the whole grain)
Mix the milk, rice and salt in a large bowl. Beat the egg yolks and add them, then stir in the butter and flour. Beat the egg whites until stiff, and gently fold them in. Drop by large spoonfuls onto a moderately hot greased griddle. Turn with a spatula when the cakes are full of bubbles. Of course, I often would have to double this, and sometimes would cook extra rice just so that we could eat these the next day. From an old copy of Fanny Farmer’s Cookbbook.
We don’t let things go to waste in our house. Brown, slimy bananas make great banana bread! Overripe bananas can easily be mashed with a little lemon juice and frozen until you are ready to bake. I have tried several recipes; one had grape-nuts instead of nuts. This one is my favorite. We had one daughter who didn’t like nuts, so I usually made two loaves, one with and one without. Chocolate chips are not bad either!
- 3 really ripe bananas
- 2 eggs, beaten
- 2 cups flour (of course, I use half whole wheat)
- 3/4 cup sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cups of nuts (walnuts or pecans) (black walnuts are really good) (you can use more if you’d like)
- 1/2 cup chocolate chips if you like
Preheat the oven to 350. Grease a loaf pan. Mix the bananas and eggs. Add the flour, sugar, salt, and soda. Add the nuts; don’t overmix. Put the batter in the pan and bake for 1 hour (or so). (Quick breads will be done when the shrink from the sides of the pan and a toothpick poked in it comes out clean.) Let it cool in the pan for about 5 minutes, and then remove. It slices better when it is cool if you can wait, and it is great with peanut butter and a glass of milk for breakfast!
Granola is my answer to cold cereal. My opinion is that when you buy cereal from the store, you might just as well eat the box. There are many, many granola recipes out there. For my favorite, I go once again to the More-With -Less cookbook. My recipe is different from the original, because one of the great things about granola is its flexibility. Just start mixing!
Preheat oven to 250.
In a large bowl or roasting pan, mix:
- 3 cups whole wheat flour
- 9 cups rolled oats (preferably old-fashioned, not quick)
- 1 or 2 cups of coconut
- 1 1/2 cups of raw wheat germ
- 1 cup wheat bran (not the cereal, the bran)
- 1 1/2 cups of dry milk powder
In a separate bowl, mix:
- 1 1/2 cup water (better start with ust 1 cup)
- 1 cup oil
- 1 cup honey or brown sugar (you can add more if yo must)
- 1 tablespoon vanilla
- 1 tablespoon salt
Add all the wet ingredients to the dry ingredients and mix thoroughly. Spread out onto 2 cookie sheets and bake 1 hour or til toasty. This makes about a gallon. I add raisins AFTER it is baked. If you like sunflower seeds, peanuts, etc. they cn be added before the granola is toasted. Soy flour can be added (about 3/4 cup) but you may have to add a little water.
Muesli: This is like raw granola, and it’s great for the summer.
In a large casserole with a lid (or any container with a lid) mix:
- 2 cups old-fashioned oats
- 2 cups low-fat milk
- 1/4 cup each lemon juice and honey
- 1/3 cup finely chopped almonds
- 1/2 cup dried fuit (I like dried blueberries, cranberries, and apricots) Refrigerate overnight and enjoy.
I’m sure you have heard it said: “Breakfast is the most important meal of the day. Don’t skip it.” I’ve come to appreciate another old saying: “Eat breakfast like a king, luncheon like a duke, and supper like a pauper.” I don’t always wake up very hungry, so I take this to mean qualilty, if not quantity. But breakfast is really my favorite meal; it seems to be the only meal that can be enjoyed in either quiet solitude, or a happy crowd of family members and friends. When the children were little, breakfast on school days was either hot oatmeal or homemade granola (at least I like to remember it that way!). No Cap’n Crunch at our house. One of the kids spent the night at a friend’s house and made sure to tell me that “their mom lets them eat Cap’n Crunch”. (We did eat raisin bran and Life cereal.) On Saturdays, we would have pancakes, and on Sundays, I’d make muffins — they were kind of like hand-held pancakes and we had to get out the door quickly! Early in my marriage, I learned to make Dutch pancakes, and they became a favorite. As the kids got older, we ate breakfast together less and less. (No one ever tells you when it will be the last time you fix pancakes for someone.) I am pleased to observe, however, that , for the most part, they still eat a healthful breakfast. One son eats oatmeal on the way to work, another eats granola for snacks, and my daughter Kelsey makes great Dutch pancakes.
My first trip to California was for my brother’s wedding in 1971 (72?).I thought, and still do, that San Diego was a beautiful city: palm trees and oleanders lining the streets, sunshine and lots of fresh fruits and veggies. My sister and I would walk to the corner in the mornings and get a drink called “Orange Julius”: I’m not sure if they had gone national at the time, but I had never heard of it. It was a free-standing open air counter, with baskets of fresh fruit, waiting to be blended with the secret Julius powder into a delicious smoothie. And this was back when a raw egg was offered as a protein-packed optional add-in. No one would reveal the recipe, but I figured this was a pretty close imitation. Good for an afternoon pick-me-up or breakfast in a hurry.
- 1 cup very cold orange juice
- 3-4 ice cubes
- 1/4 c. dry milk powder
- 2 teaspns vanilla (do not omit this — I think it is the secret ingredient!)
- 1 Tablespn either honey or powdered sugar (more or less as you like)
Blend it all together and drink it up.
Note: Some times, I use frozen o.j. out of the can, 2-3 Tablespns. concentrate. For the liquid, you can use water or some other kind of juice, such as mango.
You can throw in frozen strawberries instead of the ice cubes.
Yes, I sometime add a raw egg; do this only at your own risk —- salmonella is a danger.. You’ve been warned. Don’t sue me. If you like the idea of egg, use dried meringue powder.
I also sometimes add about 1/4 c. of raw rolled oats. It thickens the whole thing up and adds more protein and fiber.
- 1 c. buttermilk
- 1/4 c. frozen fruit (strawberries, blueberries, peaches)
- 1 Tablespn honey
- 2 teaspns vanilla
Blend and sip.
First, get a loaf of white bread; we’re going old school. Pull out a couple of slices, but NOT THE HEEL! Grape jelly is preferred, but strawberry is okay — it’s just a little too healthy for our purposes today. Make sure that you use creamy peanut butter, it’s easier to spread. And MAKE SURE that you spread from edge to edge — VERY IMPORTANT! No bread must show through! on the other piece of bread, spread some margarine — Mom always said that would keep us from choking. The margarine should be spread thick enough to show teeth marks when you bite it. Slap it together and there you are! (you can cut it into triangles –“houses”, or rectangles, but when you cut it, the flavor runs out.)Raisins can be sprinkled on top of the p.b. but skip the jelly. Find a book and enjoy with your nutritious snack!
I do not eat peanut butter this way anymore, but this might explain why I am still trying to lose 10 lbs. of baby fat.