Monkey Pancakes (Chocolate-Banana)

You can add chocolate soy milk and bananas to regular pancake mix if you don’t need to worry about other allergies.  But I’ve played around and discovered the combination that my girls eat that is pretty much allergy-friendly.  More sweetness than some prefer, but I prefer to let mine have a bit of indulgence in the ways they can!

1 cup white rice flour
2 teaspoons baking powder
1/2 teaspoon salt
1  1/2 tablespoon sugar
1/8 teaspoon nutmeg
3/4 teaspoon cinnamon (lessen if you’re not a huge cinnamon lover)
1 tablespoons  vegetable oil
1 cup chocolate soy or almond  milk
3 overripe bananas

Puree bananas (a mixer  is the easiest, fastest way).  Add all other ingredients and mix until just wet.  It will be slightly lumpy, but over-mixing will make the pancakes chewy.  Pour heaping tablespoons onto a hot, greased griddle and flip when bubbly.

Spanish Fricando of Beef

Fricando is a popular dish in the Catalan region of Spain.  If you are wanting it to be gluten-free, just use rice flour as a substitute of the regular flour

1 large onion, in large chunks

3 cloves garlic

1 1/2 pounds very thinly sliced beef, pounded thin if necessary

salt

1 cup flour (rice flour if gluten-free)

olive oil

Either 1/2 cup dried moixernons (a wild Spanish mushroom), or 1/2 cup green olives, very finely chopped, liquid reserved.

If using moixernons, put in a bowl and add water until rehydrated.

Add the onion and garlic to a blender and add enough water to almost reach the top of the onions.  Puree until smooth.  Heat enough olive oil in a large pan to cover the pan.  Meanwhile, liberally sprinkle the beef with salt, then dredge very lightly with flour.  When oil is hot, add beef, taking care to not overlap (work in batches if necessary), and cook it quickly, being sure to not overcook.  Remove and set aside.  Once all beef is cooked, poor the onion mixture in and cook until reduced by half.  If you are using the moixernons, add them now, and about half of the water.  If you are using the green olives, add them now, with a bit of the reserved liquid.  Simmer until hot, add beef, cover, and wait for 5 minutes.  Served with a crusty bread this is an awesome, rustic Spanish dish.

Hot and Homemade Chicken Noodle Soup

This is the soup that the kids ask for when it’s a cold day, or they are sick.  Easily made gluten-free by using quinoa or rice pasta.  The use of some canned ingredients makes it fast and easy.  You can make your chicken a day or two in advance and cut it up later, or just buy one at the store and cut it up to make it even faster!

1 tablespoon butter

1/2 cup chopped onion

3/4 cup finely chopped celery

4 (14.5 ounce) cans chicken broth (or use your own homemade stock!)

2 cans sliced carrots, UNdrained

1 rotisserie-style chicken, skin removed, in small chunks

1 1/2 cups pasta

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon Italian seasoning

salt and pepper to taste

In a large pot over medium heat, melt butter.  Cook onion and celery in butter until soft, 5 minutes or so. Pour in chicken broth, carrots, basil, oregano, Italian seasoning, salt, and pepper, and chicken, and bring to a gentle boil.  Add the noodles of your choice, cooking to package directions.

Red Bell Pepper Hummus (Some Like it Hot, but Some Sweat When the Heat is On)

This hummus is easy to make, and can be made very mild, or can be made with more heat by upping the cayenne for those who like a little more POW!

1 (15 ounce) can garbanzo beans, drained

1 (8 ounce) jar roasted red peppers

3 tablespoons lemon juice

1 1/2 tablespoons tahini

3 clove garlic, minced

1/2 teaspoon ground cumin

1/8 teaspoon cayenne pepper

1/4 teaspoon salt

1 tablespoon chopped fresh parsley

In a blender or food processor, puree the garbanzo beans, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt, until the mixture is smooth (can be left slightly chunky to taste).   Additional cayenne, up to 1/2 teaspoon can be added, according to preference.