Saturday, June 24, 2017

Banana Fritters

I've been thinking about breakfast recipes a lot lately. So sick and tired of pancakes, waffles, and French toasts. Want something different.

Then I came across Bobby Flay's Banana Foster Beignets recipe in his brunch cookbook. Since I had 2 ready to bake bananas, I decided to make banana fritters for breakfast.

When I reread Bobby's recipe, I was wondering why he didn't add an egg. I mean beignets are usually yeast dough. But without eggs, I don't think they will turn out fluffy. Kinda strange.

So I modified his recipe by adding an egg. I ran out of large eggs or I went with extra large. I'll try large egg next time and see if the texture makes a difference. I also added less sugar because I knew my kids would sprinkle a lot of powdered sugar until their fritters look like they are covered in snow.

When I think of beignets, I'd think of deep-fried yeast dough. You know the New Orleans beignets. I renamed this dish to a fritter because it has that doughnut taste to them. Well, whatever its name, my kids enjoyed them with cold glasses of goat milk. I had mine with morning coffee. Good life.

Banana Fritters
serve 3-4
adapted from Brunch at Bobby's Banana Foster Beignets

2 ripe bananas (7 oz.)
1/4 cup (3 oz.) granulated sugar
3 Tablespoons (1 oz.) coarse sugar
2 Tablespoons (1 oz.) coconut cream
1 extra large egg (2.1 oz.)
1 cup (4 oz.) all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
pinch ground nutmeg
cooking oil for deep frying
powdered sugar for serving
  1. Place a cooling rack over a baking pan. Set aside.
  2. Pour cooking oil (about 2 inches deep) into a heavy bottom pot.
  3. Heat the oil until the candy thermometer registers at 350F.
  4. In a large bowl, mix together bananas, sugars, coconut cream, and egg.
  5. In another bowl, whisk together flour, baking powder, cinnamon, and nutmeg.
  6. Whisk the flour ingredients into the banana ingredients until there are no lumps.
  7. Using a small scoop, drop about 4-6 scoops into the oil.
  8. Deep fried until golden brown, about 3-4 minutes.
  9. Take the fritters out of the oil and on to a cooling rack to let them drain.
  10. Serve warm with a lot of powdered sugar. Enjoy!!!

Allergy Info: These banana fritters are free from dairy, egg, corn, legumes (peanuts and soy), nuts (not coconut) and fish. 

Sunday, May 7, 2017

Strawberry Banana Spinach Smootie

It's one of those days when goat milk is about to expire. Why do I always have this "about to expire" dilemma? With frozen strawberries and bananas, I asked my kids, "You guys want strawberry banana smoothie?" SURE!!!

My friend, Krissy, told me many times to add spinach to smoothie since they don't have any taste while they are health. So I added a few leaves into their smoothie. I asked my kids if they could guess the secret ingredients.

My kids couldn't tell. Camden drank half of his smoothie then sauntered into the kitchen to ask me what the secret ingredient was. After I told him it was spinach, he said he felt sick from the smoothie and could not finish it because of the spinach. I pointed out that he already drank half of it.

The point is... some kids (even grown ups) have some sort of psychological issue when it comes to food. I bet Camden would finish his smoothie if he didn't realize spinach leaves were added in. But I honestly tell my kids what they are eating. Why not. They need to know what they eat. If they like or dislike what they eat, then they can decide if they want them again next time.

Strawberry Banana Smoothie
serve 2-3

1 cups organic strawberries, frozen
1 medium banana, frozen
5-7 organic baby spinach leaves, stemmed
goat milk
agave to taste
  1. Add strawberries and banana into blender.
  2. Turn the blender on low while adding milk to the preference consistency.
  3. Add agave to taste.
  4. Serve with more frozen sliced strawberries. Enjoy!!!

Allergy Info: This smoothie is free from dairy (not goat), egg, corn, wheat, legumes (peanuts and soy), and fish. Look for frozen fruits without added additives like citric acid. For bananas, peel and cut into big chunks and free them for future smoothie.

Monday, April 10, 2017

Scrambled Eggs

Apparently, I didn't know how to scrambled eggs. Yeah, seriously!!!

Last week, I watched The Kitchen on Foods Network. Chef Zakarian taught a lesson on how to properly scramble some eggs. He showed a bowl of "incorrectly" scrambled eggs and... hmmm... that could have been my scrambled eggs.

His basic tip was low heat and slow. He added a lot of dairy (butter and sour cream). Two ingredients that I don't often have at home because... well, we don't eat cow's products. I didn't even bother to find substitutes for them though. I mean, scrambled eggs should just be scrambled eggs, right?

I tested Chef Zakarian's proper scrambled eggs technique, using a wok instead of a pot. The thing is... all of my nonstick pans are no longer nonstick, so I have been using a wok for pretty much everything. So use whatever you can get your hands on... a pot or a pan. Just make sure it is big enough to accommodate the amount of eggs you want to scramble.

So I thought the proper scrambled eggs' texture was rather creamy... reminded me of a thick pastry cream. Brek didn't like it. He preferred firm texture. But Camden luved it. So you see... there is no such thing as THE proper scramble eggs. However, I do like the low heat and slow cooking method. For some reasons, the eggs didn't turn out gamey. Since Brek prefers firm texture, I cook the eggs a little longer. Easy peasy for my two food critics.

Even though I suggested sea salt, ground black pepper, and fine chopped herbs to taste, I don't add sea salt to my scrambled eggs. Just because we eat so much salt else where, especially snacking on sea salt chips. Mine usually has ground black pepper and herbs to my scrambled eggs. Brek has his scrambled eggs with only ground black peppers, and Camden prefers them naked. Still easy peasy!!!

Scrambled Eggs
make as many as you like
inspired by Chef Zakarian's The Proper Scrambled Eggs

as many eggs as you like
1/2 Tablespoon cooking oil
sea salt, ground black pepper, and/or finely chopped herbs to serve (optional)
  1. Heat a pan, a pot, or a wok in a very low heat.
  2. Drizzle a little bit of oil, about 1/2 tablespoon.
  3. In a bowl, whisk the eggs until smooth, about 30 to 60 seconds.
  4. Add the eggs into the pan. If the pan sizzles, turn down the heat.
  5. If using a whisk, continuously whisk the egg mixture until creamy. If using a spatula, continuously bring the partially cooked eggs from the edge to the center then turn once.
  6. Plate the scrambled eggs then add salt, ground black pepper, and/or herbs to taste. Serve them next to your fabulous breakfast options such as a slice of sour dough bread, hash brown, and BACONS!!!
Allergy Info: Scrambled eggs are free from everything except eggs. If you cannot have chicken eggs, see if you can tolerant duck or quail eggs. They both are available at the Asian groceries.