Banana-Nut Pancakes

Posted on 4 March 2012 by Father Symeon

Category: Breakfast

Recipe provided by Presbytera Bridget

Serves:
~3 servings

Ingredients

3/4 cup Flour
1/4 cup Whole Wheat Flour
1/4 tsp. Salt
2 tsp. Baking Powder
1/4 tsp. Ground Cinnamon
1/4 cup finely chopped and toasted Walnuts (or your favorite)
1/4 cup Rolled Oats
1 1/3 cup Rice Milk (may substitute soy milk)
1 tbls. Vegetable Oil
1 tbls. Maple Syrup
1 large Banana, *sliced*

Directions

Combine dry ingredients in large bowl.

In a separate bowl, combine rice milk, oil and maple syrup.

Stir wet ingredients into dry just enough to combine. If batter becomes too thick, add more rice milk.

Fold in banana slices.

Cook on a lightly oiled pan.

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Crunchy Romaine Toss

Posted on 4 March 2012 by Father Symeon

Category: Salad

Recipe provided by Presbytera Bridget

Ingredients

1/2 cup Sugar
1/2 cup Oil, plus more for drizzling atop Ramen Noodles
1/4 cup Cider Vinegar
2 tsp Soy Sauce
1/2 tsp Salt
1/4 tsp Pepper
1 pkg 3-ounce Ramen Noodles, broken (discard seasoning packet)
1 1/2 cups Broccoli, chopped
1 small bunch Romaine lettuce, torn
4 Green Onions, chopped
1/2 cup slivered or sliced Almonds or Sunflower Seeds

Directions

Oven to 350. On a baking sheet, place broken Ramen Noodles and drizzle lightly with oil – spread out and bake until toasted (~7-12 minutes). Cool.

Heat (don’t boil) vinegar and soy sauce, add oil and sugar, salt and pepper and stir until sugar is dissolved. Cool.

In a large bowl, combine toasted Ramen Noodles, broccoli, romaine lettuce and onions. Just before serving, toss with dressing and nuts.

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Broccoli-Date Salad

Posted on 4 March 2012 by Father Symeon

Category: Salad

NOTE: Prepare 2-3 hours ahead of time!

Ingredients

1 head broccoli cut into small florets
1 red bell pepper (1/2″ dice)
1 bunch green onions – bulb sliced thin (1/2″ slice on greens)
1/2 box chopped dates

Dressing Ingredients

2 Tbls Vinegar
1/4 cup Sugar
1/2 cup Oil
1/4 tsp each Dried Mustard, Celery Seed and Salt

Directions

Heat (don’t boil) vinegar and add sugar to dissolve, then add oil. Cool and add seasonings, then toss with veggies and dates and refrigerate, tossing frequently until serving.

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Mandarin Almond Salad

Posted on 4 March 2012 by Father Symeon

Category: Salad

Recipe adapted from Taste of Home magazine

Ingredients

4 tbls Sugar, divided
1/2 cup slivered or sliced Almonds
1/4 cup Vegetable Oil
2 tbls Vinegar
1 tbls minced fresh Parsley
1/2 tsp Salt
1/8 tsp Pepper
1/8 tsp Tabasco
1 bunch Red Leaf Lettuce, torn
1 11-ounce can Mandarin Oranges, drained
1 small Purple Onion, sliced

Directions

In a small skillet, melt 3 Tbls sugar over low heat. Add almonds; stir until coated. Cool, break into small pieces and set aside.

In a jar with a tight-fitting lid, combine oil, vinegar, parsley, salt, pepper, Tabasco and remaining sugar; shake well. Refrigerate.

Just before serving, combine lettuce, oranges, onion and almonds in a large salad bow. Shake dressing; pour over salad and toss.

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Guacamole Columbian Style

Posted on 4 March 2012 by Father Symeon

Category: Sides

Recipe provided by Presbytera Bridget

Ingredients

10 Avocados
3-4 Tomatoes, diced
1 yellow Onion, chopped
1/4 cup Cilantro, chopped fine
3 T Oil
1 Lemon
Salt to taste

Directions

Crush avocados, leaving chunks if desired. Add the rest of the ingredients and adjust salt to taste. Refrigerate.

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