Many of these recipes will be going Vegan. But for now, they are what they are and will be updated gradually.
Flappin’ Jax Pancakes
~ My father inspired this recipe. The grated butter melts in the pancake creating little flavor pockets. :^)
2 cups all-purpose flour
2 tablespoons natural cane sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 cups milk to desired consistency
(optional: 1 ¼ cup vanilla silk milk, 1 ¼ cup water)
2 eggs (or for vegan: 2 tbsp ground flax seed soaked for 15 minutes in 4 tbsp water)
4 tablespoons butter (or for vegan 4 tbsp olive oil or grape seed oil)
1. In a bowl, mix together all the dry ingredients.
2. Grate in 4 tbs of butter and gently stir into mix.
3. Make a well in the centre and pour in the milk. Stir to the consistency you like.
4. Scrabble the 2 eggs and stir (whipping adds air and stiffens the mix) until mixed but still a bit lumpy.
5. Heat a frying pan (if it is not non-stick, you will need to melt a bit of butter or oil in it) and when hot, pour in some pancake mix.
6. If you are adding fruit, you can sprinkle it on top of the pancake now.
7. When the pancake starts to bubble on top and is golden brown on the cooked side, turn it and continue cooking until both sides are golden brown.
8. Repeat the cooking process with the remaining batter. You may need to adjust the heat as pan tends to get hotter as you keep making pancakes.
Place on a plate and keep the cooked pancakes covered with a pot lid, to keep them warm while you finish cooking the rest.
Outrageously Delicious Veggie Burger~
large bowl add two cups of the cooked grains. Add all of the other
ingredients using a large spoon. Include the salt, pepper, and oil as per
this recipe. Continue to mix.
My philosophy on vegan deserts: Deserts are for enjoyment, a minor part of the diet. For a vegan, considering the rest of their diet, this little indulgement is just reward for a life dedicated to abstinence.
8 -10 peaches, peeled, pitted and sliced into thin wedges
1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
2 teaspoons cornstarch
1 cup all-purpose flour
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into small pieces
1/4 cup boiling water
1). Preheat oven to 425. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar and cinnamon, nutmeg, lemon juice and cornstarch. Toss to coat evenly and pour into a 2 quart baking dish. Bake for 10 minutes.
2). Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder and salt. Blend in butter lightly with a fork, until mixture resembles course meal. Stir in water until just combined.
3). Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle the entire cobbler with the sugar and cinnamon. Bake at 350 until topping is golden, about 30 minutes.
Healthy Banana Oatmeal Cookies
I’m working on this all natural alternative to sugared
cookies recipes. My Mom says they taste just great! :^)
* ½ to ¾ cup honey
* 1 ripe banana, mashed
* 1 cup butter
* 1 teaspoon vanilla extract
* 1 cup all-purpose unbleached flour
* ¼ teaspoon salt
* 1 teaspoon baking powder
*1 teaspoon flax seed
*1 teaspoon chia seed
* ½ teaspoon ground cinnamon
* 2 cups rolled oats
* 1/2 cup walnuts
* 1 cup raisins
1. In a small pot melt butter on low heat. Turn off heat and remove pot from stove, allow to cool slightly. Mash banana with melted butter. Add honey and vanilla extract together until smooth. Stir oatmeal into the mix. Let sit 10 minutes for oatmeal to absorb flavor. In a separate bowl, sift together the flour, salt, cinnamon, flax, and chia seed. Then add walnuts and raisins-- mix until well blended. Add the creamed mixture into dry mix and stir together. Let mix rest 15 to 30 minutes.
2. Drop dough by forkfuls onto cookie sheet lined
with foil wrap. Bake at 375 degrees for 18 to 25 minutes in preheated
oven. Remove cookies from pan to cool on plate or wire rack.
THE Eggplant Parmesan (taste just like chicken!)
This recipe creates 2 dishes of eggplant—for all the work involved you might as well cook 2 platters. :^)
For the Eggplant
2 cups all-purpose unbleached flour
2 cups Italian bread crumb seasoning
4 large eggplants, peeled and cut crosswise in ¼ inch thick slices
6-8 eggs, beaten (For the vegan~ simply fry the eggplant in the flour/ breadcrumb mix.)
Olive oil or vegetable oil for frying. Olive oil is better, but more expensive.
1-2 cups grated parmesan cheese (for the vegan... try the nutritional yeast flakes.)
2 lbs fresh mozzarella cheese (or vegan try the different brands Daiya, Vegan Gourmet, et al.)
grated basil leaves
Tomato sauce (see recipe below)
THE Tomato Sauce recipe (can be used in other dishes)
1 whole chopped large onion
1/2 cup chopped mushrooms
2 small garlic cloves, minced
1/3 cup olive oil
2- 28 ounce cans of diced peeled tomatoes
2- 24 or 28 ounce bottles of your favorite pasta sauce.
½ teaspoon salt and to taste
¼ teaspoon black pepper
½ teaspoon cayenne pepper
½ teaspoon crushed red pepper
½ teaspoon thyme
½ teaspoon rosemary
½ to 1 teaspoon tumeric
1 teaspoon parsley flakes
1/2 teaspoon dried oregano, crushed
2 bay leaves
Several 2 tsps. of lemon juice to taste. Gives the sauce a nice tart kick!
Honey to taste~ drizzle honey on top of the sauce and stir in.
Directions for eggplant and sauce preparation:
For the eggplant:
1. Cut eggplants crosswise into 1/4 inch thick slices. Line a large deep dish or cookie sheet with one layer of paper towel. Arrange one layer of eggplants on top of paper towel sheet and sprinkle evenly with salt. Place a sheet of paper towel on top of all eggplant layers. Repeat layering with remaining eggplants, salting, until all eggplant is layered. Place another cookie sheet or large deep dish on top of eggplant layers. Place weights (water/ dishes, books, on top) and let drain for 2 hours. The purpose of this step is to have the eggplant release some of its moisture before cooking.
2. While the eggplant is draining, prepare tomato sauce. See below ‘for the tomato sauce.’
3. When eggplant has drained, press down on it to remove excess water, wipe off the excess salt, and lay the slices out on paper towels to remove all the moisture. In a wide, shallow bowl, combine flour and bread crumbs. Mix well. Pour beaten eggs into another wide shallow bowl. Place a large, deep skillet over medium heat, and pour in a half inch of olive oil. When oil is shimmering, dredge the eggplant slices first in the beaten egg, then in the flour mixture. Working in batches, slide coated eggplant into hot oil and fry until light golden brown on both sides, turning once. Drain on paper towels.
The following is for 2 baking dishes:
Make a second layer of eggplant slices,
topped by sauce, mozzarella, Parmesan, and remaining basil. Add remaining
eggplant for a third layer and top with the remaining tomato sauce,
Parmesan, and mozzarella.
6. Bake until cheese has melted and the top is slightly brown, about 30 minutes. Allow to rest at room temperature for about 10 minutes before serving.
For the sauce
2- 1/3 cups all-purpose flour
1 cup yellow cornmeal
1 cup cane sugar
1 teaspoon salt
4- 1/2 teaspoons baking powder
3 eggs ( or vegan 1 tbsp ground flax seed to 2 tbsp water per egg)
1- 2/3 cups milk (or vegans-- silk milk)
2/3 cup butter, softened (olive oil for vegans)
Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
In a large bowl, cream butter and sugar. Combine the eggs and milk. Combine flour, cornmeal, salt and baking powder; add to creamed mixture alternatively with egg mixture. Pour batter into prepared pan.
Bake in preheated oven for 22 to 27 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Stir Fried Vegetables with Rice
1 Kielbasa- sliced like the zucchini below. (Whoa vegans! No substitute for kielbasa!)
2 zucchini, sliced (cut lengthwise twice and then crossways to create little ‘pizza’ slices)
2 yellow squash, sliced
½ cup sliced fresh mushroom
½ red pepper
½ green pepper
2 garlic cloves, minced
2 tablespoons white wine
2 tablespoons soy sauce or Teriyaki sauce
1 tablespoon lemon juice
2 tablespoons olive oil
½ teaspoon dried basil
¼ cayenne pepper
Salt and pepper to taste. ½ teaspoon of each to start.
Other—thyme, rosemary. ¼ teaspoon of each.
Sauté the kielbasa, onions, garlic cloves, peppers, and mushrooms in a large frying pan for 1 minute or until crisp-tender. Add the sliced zucchini, squash. Continue to stir-fry about another minute until all is crisp-tender. Add white wine, soy sauce, lemon juice.
Add seasonings and salt and pepper to taste. For the salt, I simply sprinkle a light coating of salt over the whole dish. Try experimenting with other seasonings such as Rosemary or Sage. This is a fun dish to make your own special creation. Seasonings can be added while you cook, so you do not have to wait until the very end to add seasonings.
This dish serves very well with rice or pasta. If using pasta, try a sprinkling Parmesan cheese as a topping.
Chicken Cutlets Francaise (Vegans maybe you can substitute eggplant, zucchini, or squash for the chicken?)
1 lb. marinated chicken cutlets, cut thin
1/2 c. seasoned flour
(season flour with 1/2 tsp. garlic powder, 1/2 tsp. 1/4 tsp salt and 1/4 pepper)
1/2 c. Italian bread crumbs
Olive oil to cover bottom of fry pan
2 tbsp. melted butter
1/4 c. water
1/2 tsp. cornstarch
1 teaspoon lemon juice or to taste
Marinate chicken cutlets first sprinkle with lemon juice. Sprinkle with salt, pepper, paprika, and 1/4 teaspoon cayenne pepper, Add several tablespoons of Teriyaki or Soy sauce. Add at least 1 tablespoon of mustard. Add at least 2 tablespoons of honey. Allow chicken to marinate at least 1/2 hour to absorb seasoning.
Beat eggs, adding salt and pepper to taste. Mix seasoned flour with Italian bread crumbs. Dip cutlets first in egg then in flour/ bread crumb mixture. Fry in olive oil until light golden on both sides. Then place on a plate with paper towels to help remove excess oil from fried cutlets.
When all cutlets have been fast fried, put them in baking dish. In saucepan heat (low) quickly combine melted butter, cornstarch, water and lemon juice in a pan. Taste sauce and add any seasonings such as salt and pepper or lemon to taste.
Pour over the cutlets in baking dish, cover with foil and bake 1/2 hour in 350 degree oven. Check in 20 minutes to make sure water is in pan, if not add more until finished baking.
Everything, But the Kitchen Sink, Meat Loaf
1 pounds lean ground beef
1 pound ground turkey
2 eggs, beaten
2/3 cup Italian bread crumbs
1 cup shredded cheddar cheese
1 onion, finely diced
½ green pepper, diced (optional)
½ cup finely shredded carrot (optional)
1 garlic clove, crushed and diced
2 tablespoons soft butter
1 tablespoon Teriyaki sauce
2 teaspoons lemon juice
2 tablespoons honey
2 tablespoons chopped parsley
½ teaspoon rubbed sage
1 teaspoon salt
¼ teaspoon pepper
¼ teaspoon cayenne pepper
In a large bowl, combine ground meat and other ingredients.
Place in a shallow baking dish and shape into an oval loaf.
Bake in a preheated 350 degrees F (175 degrees C) oven for 45 minutes or until done.
Tip: Use the meat loaf juices and trimmings to make a delicious gravy. Just mix and dissolve a ¼ cup of flour to 1 cup of cold water and mix with the juices. You may need to add a little extra seasoning to get it just right. :^)
Onion Rings or Fish Batter Recipe