Banana Pancakes

B A N A N A   P A N C A K E S

Banana Pancakes

Ingredients

1 cup flour

2 teaspoons baking powder

¼ cup sugar

¼ - ½ cup milk

1 banana smashed

1 egg (slightly beaten)

½ teaspoon vanilla

¼ cup melted butter

Method

Combine together the first three ingredients and then make a well look effect in the center.  Add in the well all other ingredients and fold until smooth consistency.  Optional:  depending on how thick of texture you like your pancakes you will either use the ¼ cup or ½ cup or start with the ¼ cup and gradually continue adding until you reach the consistency of your liking.

Banana Pancakes were prepared and made by ShirleyAnn Pearman

Photography by ShirleyAnn Pearman

BENEFITS

Vitamin C - 20%

Potassium - 450 mg

Vitamin B6 - 25%

• Excellent source of vitamin B6, which supports energy metabolism.
• Excellent source of vitamin C, which supports a healthy immune system.
• Good source of potassium, which helps maintain healthy blood pressure.
• Good source of fiber, which supports heart health.
• Good source of manganese, which supports energy metabolism.

Yesterday's blog posting "Fruit Times".  Please click here for posting.

Banana

From Wikipedia, the free encyclopedia

A banana is an edible fruit – botanically a berry^[1][2] – produced by several kinds of large herbaceous flowering plants in the genus Musa.^[3] In some countries, bananas used for cooking may be called "plantains", distinguishing them from dessert bananas. The fruit is variable in size, color, and firmness, but is usually elongated and curved, with soft flesh rich in starch covered with a rind, which may be green, yellow, red, purple, or brown when ripe. The fruits grow in clusters hanging from the top of the plant. Almost all modern edible seedless (parthenocarp) bananas come from two wild species – Musa acuminata and Musa balbisiana. The scientific names of most cultivated bananas are Musa acuminata, Musa balbisiana, and Musa × paradisiaca for the hybrid Musa acuminata × M. balbisiana, depending on their genomic constitution. The old scientific name Musa sapientum is no longer used.

Musa species are native to tropical Indomalaya and Australia, and are likely to have been first domesticated in Papua New Guinea.^[4][5] They are grown in 135 countries,^[6] primarily for their fruit, and to a lesser extent to make fiber, banana wine, and banana beer and as ornamental plants. The world's largest producers of bananas in 2016 were India and China, which together accounted for 28% of total production.

Worldwide, there is no sharp distinction between "bananas" and "plantains". Especially in the Americas and Europe, "banana" usually refers to soft, sweet, dessert bananas, particularly those of the Cavendish group, which are the main exports from banana-growing countries. By contrast, Musa cultivars with firmer, starchier fruit are called "plantains". In other regions, such as Southeast Asia, many more kinds of banana are grown and eaten, so the binary distinction is not useful and is not made in local languages.

The term "banana" is also used as the common name for the plants that produce the fruit.^[3] This can extend to other members of the genus Musa, such as the scarlet banana (Musa coccinea), the pink banana (Musa velutina), and the Fe'i bananas. It can also refer to members of the genus Ensete, such as the snow banana (Ensete glaucum) and the economically important false banana (Ensete ventricosum). Both genera are in the banana family, Musaceae.

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Fruit Times

F R U I T   T I M E S 

PHOTO ALBUM CALLED "MEALS - BREAKFAST" 

The album will be highlighting some various breakfast time meals.  In this particular blog post we are focusing on fruits which you will see as browsing through the albums which are healthy hearty good habits to maintain throughout our life to eat on a regular basis.   Below you will see the explanatory from Wikipedia on Fruits which is very interesting as well as a portion of the biblical terminology "Spiritual Fruit or Fruit of the Spirit" from Wikipedia. 

Fruit

From Wikipedia, the free encyclopedia

In botany, a fruit is the seed-bearing structure in flowering plants (also known as angiosperms) formed from the ovary after flowering.

Fruits are the means by which angiosperms disseminate seeds. Edible fruits, in particular, have propagated with the movements of humans and animals in a symbiotic relationship as a means for seed dispersal and nutrition; in fact, humans and many animals have become dependent on fruits as a source of food.^[1] Accordingly, fruits account for a substantial fraction of the world's agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings.

In common language usage, "fruit" normally means the fleshy seed-associated structures of a plant that are sweet or sour, and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. On the other hand, in botanical usage, "fruit" includes many structures that are not commonly called "fruits", such as bean pods, corn kernels, tomatoes, and wheat grains.^[2][3] The section of a fungus that produces spores is also called a fruiting body.^[4]

Botanic fruit and culinary fruit

Many common terms for seeds and fruit do not correspond to the botanical classifications. In culinary terminology, a fruit is usually any sweet-tasting plant part, especially a botanical fruit; a nut is any hard, oily, and shelled plant product; and a vegetable is any savory or less sweet plant product.^[5]However, in botany, a fruit is the ripened ovary or carpel that contains seeds, a nut is a type of fruit and not a seed, and a seed is a ripened ovule.^[6]

Examples of culinary "vegetables" and nuts that are botanically fruit include corn, cucurbits (e.g., cucumber, pumpkin, and squash), eggplant, legumes(beans, peanuts, and peas), sweet pepper, and tomato. In addition, some spices, such as allspice and chili pepper, are fruits, botanically speaking.^[6]In contrast, rhubarb is often referred to as a fruit, because it is used to make sweet desserts such as pies, though only the petiole (leaf stalk) of the rhubarb plant is edible,^[7] and edible gymnosperm seeds are often given fruit names, e.g., ginkgo nuts and pine nuts.

Botanically, a cereal grain, such as corn, rice, or wheat, is also a kind of fruit, termed a caryopsis. However, the fruit wall is very thin and is fused to the seed coat, so almost all of the edible grain is actually a seed.^[8]

Continue reading here 

Fruit of the Holy Spirit

From Wikipedia, the free encyclopedia

The Fruit of the Holy Spirit is a biblical term that sums up nine attributes of a person or community living in accord with the Holy Spirit, according to chapter 5 of the Epistle to the Galatians: "But the fruit of the Spirit is love, joy, peace, patience, kindness, goodness, faithfulness, gentleness, and self-control."^[2] The fruit is contrasted with the works of the flesh which immediately precede it in this chapter.

Catholic tradition follows the Vulgate version of Galatians in listing 12 fruits: charity, joy, peace, patience, benignity (kindness), goodness, longanimity (generosity), mildness (gentleness), faith, modesty, continency (self-control), and chastity.^[3] This tradition was defended by Thomas Aquinas in his work Summa Theologica.^[4]

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Penne And Turkey Meat Sauce

PENNE AND TURKEY MEAT SAUCE

Penne And Turkey Meat Sauce

Penne And Turkey Meat Sauce

Penne And Turkey Meat Sauce

Penne And Turkey Meat Sauce

Ingredients

1 cup cooked Penne

½ cup cheddar cheese

½ lb ground turkey

1 16 oz tomato sauce

1 small onion chopped

1 stalk celery

Seasonings:  Garlic Salt, Pepper And Sugar

Method

Butter a 8 x 10 Pyrex dish.   Cook Penne as instructed on package or box.  Drain.  In a medium size sauce pan sauté onions and celery in butter.  Add ground turkey and cook.  Add tomato sauce and seasonings, stir.  Cook and then simmer for about 20 – 30 minutes.  Combine the Penne, Cheese and Turkey sauce together and pour into Pyrex dish.   Optional you can either serve at this point or bake in a 350° oven with a little cheese and bread crumbs sprinkled on top and baked until golden brown.  Serve with your favorite salad accordingly.     

For all photos on Penne And Turkey Meat Sauce, please click on photos to this post here at Facebook.  For all other photos, please click on “Album Meals”.

All Meals are prepared, cooked and plated by ShirleyAnn Pearman

Photography by ShirleyAnn Pearman

Catelli has a variety of recipes at their website here is one highlighted here of
Hearty Gluten Free Penne With Braised Duck Leg with Chef Cory Vitiello.

Penne

From Wikipedia, the free encyclopedia

Penne Rigate

Penne (Italian pronunciation: [ˈpenːe]) is a type of pasta with cylinder-shaped pieces. Penne is the plural form of the Italian penna, deriving from Latin penna (meaning "feather" or "quill"), and is a cognate of the English word pen.

Description and variations

In Italy, penne are produced in two main variants: "penne lisce" (smooth) and "penne rigate" (furrowed), the latter having ridges on each penna. Pennoni ("big quills") is a wider version of penne.^[1] A slightly larger version called mostaccioli(meaning "little mustache" in some Italian dialects) can also be found, which can also be either smooth or ridged in texture.^[2]

Penne is traditionally cooked al dente and its shape makes it particularly adapted for sauces, such as pesto, marinara, or arrabbiata. The latter has been celebrated several times in Italian movies, notably in Marco Ferrari's La Grande Bouffeand Federico Fellini's Roma.^[3]

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Chocolate Sour Cream Cake

CHOCOLATE SOUR CREAM CAKE

Chocolate Sour Cream Cake 

Chocolate Sour Cream Cake 

Chocolate Sour Cream Cake

Chocolate Sour Cream Cake

Chocolate Sour Cream Cake

Ingredients

 

½ cup butter

1 ½ cup sugar

1 ½ cup flour

½ cup sour cream

3 eggs

⅛ teaspoon baking powder

1 ¼ teaspoon vanilla

⅛ teaspoon salt

1 – 2 Hot Chocolate (Packages) + 1 - 2 tablespoons hot water (Just enough water to dissolve the hot chocolate)

Method

1.     Preheat oven to 350 degrees F.

2.     Grease and flour a 8 x 2 inch pan.

3.     Sift all dry ingredients together.  Set aside.

4.     Cream butter and sugar until light and fluffy.

5.     Add eggs one at a time.

6.     Add hot chocolate mixture.

7.     Sparingly add dry ingredients alternately with sour cream.

8.     Pour into prepared pan.

9.     Bake for 30 to 45 minutes or until tooth pick comes out clean.

10.  Cool on baking cooling rack in pan for approximately 10 to 15 minutes.

11.  Remove from pan and cool.

12.  Optional Icing or frost to liking.

Chocolate Sour Cream Cake was prepared and baked by ShirleyAnn Pearman

Photography by ShirleyAnn Pearman

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Curried Chicken And Rice Dinner

CURRIED CHICKEN AND RICE DINNER 

Curried Chicken And Rice Dinner 

Curried Chicken And Rice Dinner

Ingredients

1 cup long grain rice

2 cups boiling water

1 small onion (chopped and sautéed)

1 stalk celery (chopped)

1 – 2 teaspoons curry powder

Optional

Seasons:  garlic salt, pepper and sugar.

Chicken. 

 

Season chicken tenders, boneless breast or boneless thighs.  Pan fry in butter until cooked.

Method

In a medium size frying pan sauté chopped onions and celery, in butter; add rice to golden brown.   Butter 8 x 10 Pyrex dish.  Add boiling water to Pyrex dish, curry and seasonings, stir.  Add rice mixture and stir.  Add chicken pieces.  Cover and place in 350° oven for 40 to 45 minutes until rice is cooked, tender and water dissolved.  Remove from oven and toss with a folk.  Serve with vegetables.

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All Meals are prepared, cooked and plated by ShirleyAnn Pearman

Photography by ShirleyAnn Pearman

Curried Chicken And Rice Dinner 

Curried Chicken And Rice Dinner 

Curried Chicken And Rice Dinner 

MCCORMICK® CURRY POWDER

Add some Indian flavor to your next meal with McCormick® Curry Powder. Want to know how to use curry powder? Discover fun, new ways to incorporate curry spice into your meals today!

Curry

From Wikipedia, the free encyclopedia

Curry (plural curries) is an umbrella term referring to a number of dishes originating in the Indian subcontinent. The common feature is the use of complex combinations of spices or herbs, usually including turmeric, cumin, ginger, and fresh or dried hot chilies. The use of the term is generally limited to dishes prepared in a sauce.^[1] Curry dishes prepared in the southern states of India may be spiced with leaves from the curry tree.^[2]

There are many varieties of dishes called 'curries'. For example, in original traditional cuisines, the precise selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and, to some extent, family preference. Such dishes are called by specific names that refer to their ingredients, spicing, and cooking methods.^[3]Spices are used both whole and ground, cooked or raw, and they may be added at different times during the cooking process to produce different results. The main spices found in most curry powders of the Indian subcontinent are coriander, cumin, and turmeric. A wide range of additional spices may be included depending on the geographic region and the foods being included (fish, lentils, red or white meat, rice, and vegetables).^[4] Curry powder, a commercially prepared mixture of spices, is largely a Western creation, dating to the 18th century. Such mixtures are commonly thought to have first been prepared by Indian merchants for sale to members of the British Colonial government and armyreturning to Britain.

Dishes called 'curry' may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables. Additionally, many instead are entirely vegetarian, eaten especially among those who hold ethical or religious proscriptions against eating meat or seafood.

Curries may be either 'dry' or 'wet'. Dry curries are cooked with very little liquid which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. Wet curries contain significant amounts of sauce or gravy based on yogurt, cream, coconut milk, coconut cream, legume purée, tomato purée, sautéed crushed onion or broth.

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