Chocolate Chip Banana Oat Pancakes

      I know, I know, you say that Valentine's day is this Hallmark created holiday that's overrated and superficial, blah blah blah. Well to me, it's an excuse to celebrate and cook a ton of food and drink wine, so I don't know how that in any way can be bad. (Not like I need any excuse for that anyways...)

      I decided there is no better way to start the day than cooking a massive breakfast - because the three course meal we had out last night clearly wasn't enough.....

         There we are being fancy (and not drunk at all) at the restaurant, Fiddlehead. It was absolutely delicious and the staff was super helpful with the whole gluten free thing. Also, their specialty cocktails were innovative and tasted great - very important. We had a great time. (If you live in the greater Bangor area I suggest you give it a try. thefiddleheadrestaurant.com)

         So naturally one day of celebrating wasn't enough, so a breakfast feast was to be had. I decided to keep it fairly simple and make some gluten free, chocolate chip banana oat pancakes with semi-homemade hash and eggs. Everything was delicious, but the purpose of the post is the pancakes. They were easy and healthy, and had good texture which can be difficult with a gluten free pancake.

        And promise me if you make them, or any pancake for that matter, do not use fake maple syrup. Just don't. I don't care what else you put on them - peanut butter, molasses, ketchup for all I care just don't use fake syrup. The real stuff is the only thing I will allow with this recipe.

     Add all the chocolate chips you want though :)

(There may or may not be Bailey's in the coffee.... just sayin) 

      It's a darn good looking breakfast if I do say so myself. Something about a homestyle plate of eggs, hash and pancakes just screams hearty comfort food. What could be better on Valentine's day?!

     The recipe is written below about the pancakes, but I will give you a couple hints on how to make a good semi-homemade hash. What I did here was use frozen hashbrown potatoes and cooked the entire bag with 1/2 a large onion in 1/4 cup of oil in a decent sized skillet so they could really crisp up. If you over crowd the pan, they'll end up steaming and getting a not-so-desireable gummy texture. In a separate pan I browned a can of corned beef hash on high heat so it got crispy, and added maple sausage to it. Then you mix the meat and potatoes together and season with paprika, chili powder, salt, pepper and garlic. It tastes so much better with just a little doctoring up, and it really takes minimal effort. You could do it all in one pan if you were doing just 1-2 servings. 

       I cook the pancakes in coconut oil and I totally suggest that you do, too. It adds another flavor element and it's healthier than regular vegetable oil. You could add shredded coconut into the pancake batter too if you're looking to get real fancy. They're definitely a great treat for your Valentines!

       And since we went out to eat on Friday the 13th, for tonight (actual Valentine's Day) we are making homemade sushi and spring rolls with miso soup. There is not such thing as too much celebrating!






Chocolate Chip Banana Oat Pancakes
Ingredients:
3 ripe bananas, mashed (brown ones are fine)
2 tbsp oil (vegetable, coconut or melted butter)
1 tbsp lemon juice
1 tsp maple syrup
2 eggs, beaten
1 cup oat flour (a little more than one cup of rolled oats, put in food processor until flour-like)
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/3 cup chocolate chips
1 tbsp coconut oil

Directions:
In medium bowl, combine bananas, oil, lemon juice and maple syrup. Mix in eggs until smooth.
In separate bowl, mix together oat flour, baking soda, salt, cinnamon and nutmeg.
Put well in center of dry ingredients, and pour in banana mixture. Stir until combined, but don't over mix!! Gently fold in chocolate chips.
(Let the batter sit for 10-15 minutes to set, if you have time. If not it's no big deal.)
Heat a griddle or pan to medium/medium-low.
Add coconut oil and scoop 1/3 cups of the batter into pan. Cook about 3/4 minutes and once you see small bubbles forming on the surface and the bottom is lightly browned, flip them over.
Cook a couple minutes on the other side.
Serve with maple syrup!

Coconut Date Nut Balls

       I'm always on the lookout for delicious, yet easy gluten free dessert treats (that aren't loaded with substitute flours and dense as a brick), and it's a super bonus when they have some nutritional value to them as well.

      These date nut balls fit the bill perfectly.

         There's no refined sugar, gluten or dairy, but you won't think twice to care when you take a bite into one. The dates provide such a unique sweetness, and when you blend them with salty cashews you get a delicious flavor similar to caramel. Roll it in coconut and you have yourself a special treat that you don't have to feel too bad about eating!

        You could substitute another nut for the cashews, but cashews provide a more creamy texture so I think they'll work the best. You could also consider mixing in mini chocolate chips after blending!

        My roommate and I were thinking that these would be a great snack for a quick energy boost when we spend a long day skiing. Some protein, a little sugar - perfect! They last a while in the fridge and store great in the freezer also, so it's a great thing to make ahead and munch on all winter!



       Happy Valentine's Day to everyone and I hope you thoroughly abuse the excuse to eat copious amounts of chocolate :)






Coconut Date Nut Balls
Ingredients:
1 cup medjool dates, pits removed
1 cup salted cashews (if unsalted, add a pinch of salt before blending)
2 tsp vanilla
1/2 cup shredded coconut

Directions:
Pulse dates, cashews and vanilla in food processor until its sticky and fairly smooth. There will still be little chunks of nuts and that is fine!
Roll into 1" balls, and roll into the coconut. You may need to press a bit to make it stick.
Refrigerate and serve.









Recipe altered from Southerninlaw.com

Turkey Sweet Potato Curry

       Surprisingly after the Superbowl, we had actually had some turkey leftovers. The first thought I had was your obvious - "I'll make turkey soup!" and then I thought - "no, that's way too boring". So I decided to take the sacred Superbowl turkey and convert it into something more creative, something I've never tried before, and arguably something more delicious.

   Have you ever had turkey curry? I hadn't, and I humbly consider myself somewhat of a curry expert, so I doubt that you have either. Well, turns out it is amazingly delicious, and a GREAT, simple way to use up leftover turkey.

Here is a little bit of proof:

       Now don't shy away thinking that turkey doesn't pair well with curry spices. Trust me when I say that it does. And with some kale and sweet potatoes, it's a hearty dish that is perfect for warming up during these constant snow storms..... (that are seemingly never ever going to stop, ever)

     And remember to save the bones for homemade stock! That makes all the difference and it's super easy to freeze and save for future use.

        I'm obsessed with using coconut milk in my curry and I basically can't do it any other way. Though this time, I added fish sauce and brown sugar which is new. It added a little complexity in comparison to my usual curry, and I loved it, so I plan on continuing to do that.

        The recipe could work with chicken or shrimp, and regular potatoes/other vegetables you'd like to use up. Serve it over rice or rice noodles.







Turkey Sweet Potato Curry
Ingredients:
15 oz can coconut milk
2 heaping tbsp red curry paste
1 large sweet potato, peeled and chopped
1 1/2 cups homemade turkey stock
1 tbsp brown sugar
2 tbsp fish sauce
1-2 cups leftover roast turkey, chopped
1/2 tsp cumin
Pinch cayenne pepper for spice - optional
2-3 big handfuls chopped kale, with large ribs removed

Directions:
Combine coconut milk and curry paste in large saucepan. Add sweet potatoes, bring to a boil and reduce to simmer for about 10 minutes.
Add turkey stock, brown sugar, fish sauce, turkey, cumin and cayenne and stir to combine. Cover and cook over medium-low for about another 10 minutes or until sweet potatoes are tender.
Add in chopped kale, and cover and cook until greens are tender.
Serve over rice or noodles.

Homemade Bloody Marys

     It took a couple of rounds of drinks, but I finally am a fan of bloody marys. At first I was completely uninterested in the concept of vodka and tomatoes, but now I'm hooked. I've had a handful of store bought mixes, most of which are sub-par (except for the Stonewall Kitchen one, of course - which is absolutely delicious), so I decided I should try making my own.

 Superbowl Sunday was the perfect day to test it out, and it came out great!

      It's not too spicy but you get a good taste of the horseradish, and you can always add extra hot sauce to bump up the heat. The flavor is great, just your classic bloody mix, but it is way more fresh tasting than a store bought one - especially one of those plastic bottles that has a long list of unnecessary ingredients.

     I generally buy Titos, because it's a good smooth vodka that is gluten free, but you could use any kind you like. You could have a lot of fun with it by using different garnishes, such as olives, cucumbers, citrus fruits or even shrimp! We had soooo much other food and things going on for the Superbowl that I neglected any garnishes for this round. One day though I'd like to serve a big brunch for my friends and have a make your own bloody mary bar :)  Nothing wrong with a little Sunday day drinkin!

     Here we are enjoying some drinks to ease the nerves before the game.

     I recommend that you really should make it a day in advance to let the flavors set. That will make a big difference.

    For recipe purposes, below I have just written the recipe for the mix. I'll let you decide how much vodka you want (or need). Enjoy! 

Homemade Classic Bloody Mary Mix

Ingredients:

1 bottle of tomato juice (6 cups) - plain or try using Pepper V8 (also look into low sodium!)

6 tbsp fresh lemon juice

6 tbsp fresh lime juice 

2 heaping tbsp prepared horseradish
2 1/2 tbsp worcestershire sauce
2 cloves garlic, minced
2 tsp hot sauce - or to taste
1 tsp salt
1 tsp fresh ground pepper

Directions:
Combine all ingredients in a blender and mix until smooth.
Taste test and alter ingredients if necessary.
Refrigerate overnight before serving to let the flavors blend.
Serve with a boat load of vodka, and any garnishes you prefer.

Cheddar Broccoli Casserole

     We've celebrated countless football games with chips, dips, appetizers and desserts through my time in Orono, but this time was different. We had been basically celebrating the AFC Championship victory for 2 weeks straight and were more than ready to watch an amazing Superbowl game, so an absolute feast was in order. The Patriots were taking home the Lombardi trophy and we all knew it (though the last 20 seconds were absolutely terrifying).

     This game was worth more than buffalo wings and nachos. It was an entire turkey dinner, along with corned beef and cabbage, homemade bloody marys and chocolate covered strawberries. It was many nervous beers and shots for good plays. It was the most intense football game I've ever seen and I am SO INSANELY PUMPED AND PROUD TO BE A PATRIOTS FAN!!!

Here is a picture of me and my boyfriend celebrating the victory:

     The celebration that occurred when Butler intercepted the ball to win the game was absurd and aggressive but absolutely necessary. There was tackling involved, a new dent in the wall, jumping on furniture and actual tears (I may have had borderline too much to drink). This win was extremely well deserved, and if anyone brings up deflategate I will literally kick them in the face. 

    Now, before I get too amped up, I will digress from football and move onto food and the purpose for this post - broccoli cheddar casserole. It is probably the only way I touched broccoli as a kid, and if you ever try this recipe you will understand why. The broccoli is smothered in the most delicious cheese sauce and baked to tender perfection with a cheesy and crunchy topping.

      It is a dish that is delicious enough to be fit for the Superbowl. And it goes damn well with turkey - and basically any protein. It is also super easy because the recipe calls for frozen broccoli and other ingredients are often already on hand.

    It was a huge hit during the game, so I promise you won't regret trying out the recipe! You could even add chicken and rice and call it a meal!

CONGRATULATIONS, PATRIOTS! MY FAVORITE TEAM ARE SUPERBOWL CHAMPIONS!!!!!!!!!!

Cheddar Broccoli Casserole
Ingredients:
30 oz frozen broccoli
10 oz can condensed cream of mushroom soup (normal ones are gluten free so try the organic isle!)
1 cup mayo
2 eggs, beaten
1 small onion, chopped
2 cups shredded sharp cheddar cheese
salt and pepper
1/4 tsp paprika
1/4 tsp garlic powder
3 tbsp butter, melted
1/3 cup panko breadcrumbs (Gluten free is necessary)

Directions:
Preheat oven to 350.
In large bowl, mix together mushroom soup, mayo, eggs, onion, 1 1/2 cups of the cheddar cheese and 1 tbsp of the melted butter. Add salt, pepper, paprika and garlic powder and mix.
Add in broccoli and stir to coat.
Spread evenly in 9x13 casserole dish.
Mix remaining melted butter with breadcrumbs, and top broccoli with the breadcrumbs and remaining cheese.
Bake in preheated oven for 50 minutes, or until top is crisp and lightly browned and sides are bubbling.