Banana Oatmeal Pancakes 1 cup flour
2 tablespoons quick cooking oatmeal
2 teaspoons baking powder
1/4 teaspoon cinnamon
1 1/4 cup skim milk
1 tablespoon oil
2 tablespoons pure maple syrup
2 egg whites
1 cup sliced banana
In large bowl combine dry ingredients. Stir until blended. In separate bowl combine milk, oil, syrup and
egg whites. Whisk until blended. Pour liquid ingredients over dry ingredients. Mix until blended (batter
will be lumpy). If too thick, add a little more milk. Brush griddle with oil lightly. Heat griddle over medium-high
heat. Spoon 1/4 cup of batter onto hot griddle. Cook just until a few bubbles begin to appear. Arrange 4 banana slices on pancake and turn. Continue to cook until bottoms are golden. Turn carefully and cook until other side is golden. Serve with maple syrup. Makes 4 servings.
Nutrition Facts:
Amount Per Serving: Calories 227 - Calories from Fat 37 Percent Total Calories From: Fat 16%, Protein 12%, Carbohydrate 72% Fat 4g, Saturated Fat 0g, Cholesterol 1mg, Sodium 221mg, Total Carbohydrate 41g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 171 units, Vitamin C 6 units, Calcium 0 units, Iron 1 units
Quote of the Week:
"To remember a successful salad is generally to remember a
successful dinner; at all events, the perfect dinner necessarily
includes the perfect salad."
- George Ellwanger (1848-1906)
Green Beans and Bacon
=============================
7 slices bacon
2 - 9-ounce packages frozen whole green beans, thawed
6 medium carrots, cut into 3- to 4-inch-long strips
2 tablespoons margarine or butter
2 cloves garlic, minced
1/2 teaspoon pepper
In a large skillet cook bacon, uncovered, over medium heat for 8 to
10 minutes or until just crisp, turning occasionally. Remove bacon,
reserving 2 tablespoons drippings in skillet; drain bacon on paper
towels.
Add green beans, carrots, margarine or butter, and garlic to
reserved drippings in skillet. Stir-fry over medium-high heat about
5 minutes or until vegetables are crisp-tender.
Crumble bacon. Stir pepper into vegetable mixture. Remove from heat.
Transfer to a serving bowl. Top with crumbled bacon.
This Week's Wine Spotlight:
===========================
Nepenthe The Tryst White 2006 Price: $14
The 2006 Tryst White is a fresh, approachable wine from the heart
of the cool, pristine Adelaide Hills. The blend is made up
predominantly of fragrant, crisp Sauvignon Blanc balanced by finely
structured, elegant Semillon. While these two varieties receive much
of the regard, the heart of the blend is the vital splash of Pinot
Gris, contributing an extra dimension of texture, spice and depth.
This depth greatly increases the potential range of food matches.
Serve With:
Seafood Risotto
===============
2-1/2 cups water
2 8-ounce bottles clam juice
6 tablespoons olive oil
1 cup finely chopped shallots
1-1/2 cups arborio rice or medium-grain white rice
1/2 cup dry white wine
1 14 1/2-ounce can Italian-style stewed tomatoes
3/4 pound uncooked shrimp, peeled, deveined, and coarsley chopped
3/4 pound bay scallops
3 garlic cloves, minced
2 tablespoons finely chopped fresh Italian parsley
Combine 2 1/2 cups water and bottled clam juice in a medium
saucepan. Bring to a simmer and keep warm over low heat.
Heat 3 tablespoons olive oil in a large heavy saucepan over medium
heat. Add the shallots and saute until light golden, about 4 minutes.
Stir in the rice and saute 2 minutes. Add wine and stir until liquid
is absorbed, about 2 minutes. Add the stewed tomatoes and cook until
most of the liquid is absorbed, about 3 minutes.
Add 1 cup clam juice mixture to rice and simmer until liquid is
absorbed, stirring often. Continue cooking and adding clam juice
1/2 cup at a time, until rice is tender but still slightly firm in
center and mixture is creamy. Simmer until liquid is absorbed after
each addition, stirring often, for about 25 minutes total.
Heat the remaining 3 tablespoons olive oil in a large heavy skillet
over medium-high heat. Add the shrimp, scallops and garlic and saute
until shrimp and scallops are opaque in center, about 4-5 minutes.
Stir the seafood into rice and cook 3 minutes longer. Risotto should
be creamy and moist. Remove from heat. Season to taste with salt and
pepper and stir in chopped parsley. Transfer to serving bowl and
serve.
