Breakfast this Morning

Only in this household would you be lucky enough to get something better if we ran out of the normal foods we have on hand for breakfast. Such was the case today-bread mysteriously gone-milk level a little iffy for 8 bowls of cereal-no Pop Tarts (gasp!). I did have bananas, eggs and enough milk to whip up these. Not enough for the same tomorrow though *sigh*.


Banana Walnut Pancakes with Maple Cream
Printable Recipe

4 medium bananas, mashed well or blended
1 t vanilla
2 large eggs
1 T oil
1 c milk + extra
2 c flour
2 T sugar
1 T baking powder
1/4 c chopped walnuts

Combine bananas, vanilla, eggs and oil in a blender and
blend on low until well combined-a few seconds should do.
Add 1 c milk to banana mixture and blend again
just until combined. In a large bowl stir together flour,
sugar and baking powder.
Add banana mixture to flour mixture
and stir well. Add more milk if necessary-try
to get this as close to a regular pancake batter in
consistency as possible-but not too thin.
Add walnuts and fold in.

Cook over medium heat as you would regular
pancakes-look for bubbles and dry edges before turning.

Maple Cream:

1 c heavy cream
1 t maple flavoring
2 T powdered sugar

Combine all 3 ingredients and beat with a mixer until light and fluffy.
Serve with pancakes.

Spinach-Cheese Stuffed Shells

I made these two nights ago and they were a huge hit. Even kids who wouldn't touch anything green ate them!

Spinach and Cheese Stuffed Shells

1 box large shells
4 c ricotta
2 large eggs
2 c shredded mozzarella
1/2 c grated Parmesan
2 cloves garlic, minced
2 c chopped spinach, cooked and pressed to remove all water
1/2 t oregano
1 t parsley
1/2 t pepper
Salt if needed-the mozzarella I purchased this time was very salty so I left it out.

Cook shells until done-al dente or softer, depending on your preference.
Drain well and oil lightly to keep them separate.

Combine cheeses, eggs, garlic, spinach and seasonings until well blended-no egg is visible. Stuff each shell with about 2 Tablespoons of cheese/spinach mixture. Line them
up in a large baking pan (I needed two) that has been lightly oiled.

Bake at 350° for 25-30 minutes until the cheese mixture is set and shells just begin to brown very lightly at the edges.

You can add a tomato sauce in the bottom of the pan and over the shells but we like ours as-is. This made a whole bunch of shells-about 40. We'll need two nights to finish them off, even in our large family!

R,S,C #8 Recipes

No submissions yesterday but for anyone who was wondering what could possibly be done with those three ingredients, here is an awesome looking recipe.

Pork Tenderloin with White Beans and Spinach

1 Pork tenderloin; (1 1/4 to 1 1/2 lbs.)
1 t Extra-virgin olive oil
1 t Salt
1 t Rosemary
½ t Thyme
½ t Freshly ground black pepper
1 t Extra-virgin olive oil
1 T Chopped garlic
1 can (28 oz.) plum tomatoes in juice; chopped
½ t rosemary
2 can (15 or 19 oz) cannellini beans; drained and rinsed
1/2 c green onions-white and green-sliced
½ t Salt
3 bunches Or 3 bags (10 oz. each) fresh spinach, trimmed
2 T Water
¼ t Salt

Fresh rosemary sprigs for garnish; if desired

Heat oven to 450F. Brush all sides of pork with oil.
Place in center of a jelly-roll pan.
Combine salt, rosemary, thyme and pepper in a cup.
Rub mixture all over pork.
Roast pork 10 minutes; turn and roast 10-15 minutes more
until meat thermometer registers 155F when inserted in center.
Transfer to cutting board, cover loosely with foil.
Meanwhile, heat oil in medium saucepan over medium heat.
Add garlic and cook 1 minute. Add tomatoes, green onion
and rosemary; bring to a boil.
Reduce heat to medium-low; stir in beans, salt and pepper
and simmer 15-20 minutes, until mixture thickens slightly.
Heat water and salt in a 12" skillet over high heat.
Add spinach; cook, stirring until spinach wilts, 3-5 minutes. Drain.
Slice pork and divide among serving plates.
Divide spinach and spoon beans over spinach on each plate.
Garnish with fresh rosemary and more sliced green onion if desired.

I personally would serve the pork medallions on top of the beans for a nicer looking presentation.

Ready, Set, Cook #8!

If you have not played before please click on the link in the sidebar for Rules of Play.

Today's 3 ingredients are:

1 can (or 2 c) cannellini beans (white kidney beans)
1 lb pork tenderloin
1 bunch green onions

Have fun!

**********

**Note: Here is a link Cooking Pork Tenderloin if you are lost about the pork. When I visit Indiana they have a very different idea of what pork tenderloin is (even though I LOVE their idea!) so this should help clear it up.
Here as well is helpful-bottome of the page.

Veggies in the Valley

For many people the beginning of Spring heralds the start of another year of fresh vegetables. Admit it, nothing says Spring like a crunchy pea pod or succulent stalk of asparagus.

The Lehigh Valley has it's fair share of the vegetable
trade; from vegan desserts, to farmer's markets, to
independent farms bursting forth with their freshly
picked crops, to it's very own vegetarian society aka
Lehigh Valley Vegetarians.

I spoke with Mr. Frenkel on the phone and he was more
than happy to send me more resources than I would be able to list here.
If you are in the Lehigh Valley or surrounding areas,
send him an email, tell him Anne sent you, and he'll
gladly add you to the mailing list.

Lehigh Valley Vegetarians
2509 Stones Throw Rd.
Bethlehem, PA 18015
Phone: 610-709-8984
Contact: Len Frenkel
e-mail: frenkel@rcn.com


Here are some listings I was able to find~linked where there is a website or other info.


Farmer's Markets

Bethlehem Farmer's Market

Campus Square at Lehigh University, South Side Bethlehem

Thursdays 12 - 4

Summer only

Plaza Grower's Market
PPL Plaza, 9th & Hamilton
Wednesdays, 11:30 a.m.-1:30 p.m., rain or shine
June through October
info@plazagrowersmarket.com

Allentown Fairgrounds Farmer's Market
17th & Chew Sts.
Allentown, PA 18104
(610) 432-8425

Easton Farmers' Market
1 S. Third St., 4th Floor
Easton, PA 18042
(610) 250-6758
eastonfarmersmarket@rcn.com
Emmaus Farmers Market
235 Main St.
Emmaus, PA 18049
(610) 965-6279
emmausmainst@enter.net


Health Food Stores


Garden Gate Natural Foods
17 South 9th Street
Allentown, PA.
610-433-8891

Queen's Nutritional Products
1450 Pennsylvania Avenue
Allentown, PA
610-691-6644

Sign of the Bear
514 North Street Cloud Street
Allentown, PA
610-429-8575

Nature's Way
143 Northhampton Street
Easton, PA
610-253-0940

The Old Copella Store
2064 Bushhill Center Road
Bath, PA 18014
Phone: 610-759-7573

Shaffer's Health Center
1825 Chew St.
Fairgrounds Market
Allentown, PA 18104
610-439-1013
484-695-9496

Frey's Better Foods
1575 Main Street
Hellertown, PA 18055
Phone: 610-838-6989

Taste Of Nature
241 S Broadway
Wind Gap PA 18091
(610) 863-4616

Healthy Alternatives
7150 Hamilton Blvd.
PO BOX 466
Trexlertown, PA 18087
610-366-9866

B-Natural Health Foods
2 North Robinson Avenue
Pen Argyl, PA 18072
(610)863-3388

Area Produce and Dairy Farms

Gottschell Farm
5318 Limeport Pike
Coopersburg, PA 18036
Steve and Nicole Shelly
Steve: (267) 671-5340
Nicole: (267) 496-6303
nicole@gottschellfarm.com

Strawberry Acres
1767 Clearview Rd.
Coplay, PA 18037
(610) 262-1890 or (610) 261-2323
upikfruit@aol.com

14 Acre Farm
169 E. Whitebear Dr.
Summit Hill, PA 18250
Kevin Ruch & Albert Sabatini

Pheasant Hill Farm
Don DeVault
3502 Main Road East
Emmaus, PA 18049
610-965-6871
pheasant_hill@emmausmarket.com

Klein Farms Dairy and Creamery
410 Klein Road; Easton, PA 18040
(610)252-0961
kleinline1@aol.com

Cihylik Farms
Box 546, Cove Road
Treichlers, PA 18086
610-261-1261
Nicholas Cihylik

Lettuce Alone Farm
1846 Independent Rd.
Breinigsville, PA 18031
610-285-2779
Chuck Armitage

Rolling Hills Farm
PO Box 250
Saylorsburg, PA 18353
610-498-2431
fpollock@enter.net
Frank Pollock and Heidi Secord

Stagecoach Orchard Apiary
PO Box 381
Lehighton, PA 18235
610-377-1875
Peter Sliwka

Suyundalla Farms
1848 Clearview Road
Coplay, PA 18037
610-261-9098
skorinko@fast.net
Kenneth and Heather Skorinko

Tara Pome Farm
6825 Woodlawn Drive
Zionsville, PA 18092
610-965-4833
Greg and Joanne Widney
and their children
Jake and Joya

Wills Valley Farm
379 Dunkels Church Rd.
Kutztown, PA 19530
610-683-5540
bock@enter.net
Timothy and Ann Bock

Newhard Farms
3250 Mauch Chunk Rd
Coplay, PA 18037
610-799-3303
Fax: 610-262-6602
info@thecornshed.com


Classes
The Nourishing Well
610-649-5797
Marilyn Moser-Waxman
**********

What would a post be without recipes? Here are three to whet your appetite for a little healthier eating.Vegetarian Paella
Serves 4
Printable Recipe

2 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
2 tomatoes, chopped
1 cup white rice
Few strands saffron or ½ tsp turmeric
2 cups water
2 small green peppers, finely sliced
4 oz fresh peas
4 oz fresh green beans

Heat oil in a large skillet; saute onion and garlic for 2 minutes. Add tomatoes;
cook 2-3 minutes. Add rice, salt to taste, and saffron. Mix well; add water.
Cook over low heat about 14 minutes, until rice is tender. After cooking about
10 minutes, add peppers, peas, and beans. Let stand a few minutes before
serving.
~~~~~~~~~~

Cajun Veggie Burgers
Makes 8 Burgers
Printable Recipe

2 cups cooked red beans
1 cup chopped celery
3/4 cup brown rice flour
1/2 cup chopped onion
1/4 cup chopped fresh parsley
1 medium green pepper, chopped
2 cloves garlic, pressed
2 teaspoons salt
1 teaspoon thyme
1/2 teaspoon oregano
1/4 teaspoon black pepper
1/8 teaspoon dry mustard
1/8 teaspoon cayenne pepper

Preheat oven to 350 degrees F. With a spoon or your
hands, mix all the ingredients together until well
blended, and form into burgers. Arrange the burgers on
an oiled baking sheet, and bake for 15 minutes on each
side until browned.
~~~~~~~~~~

Anne's Lentil Salad
Printable Recipe

1 cup dried lentils
1 cup diced carrot
1 cup diced red onion
2 cloves garlic - minced
1 bay leaf
1/2 tsp. dried thyme
water - as needed
1/4 cup olive oil
2 Tbls. lemon juice - preferably fresh
1/2 cup diced celery
1/4 cup chopped fresh parsley
1 tsp. salt
1/4 tsp. ground black pepper

In a saucepan combine lentils, carrots, onion, garlic,
bay leaf, and thyme. Add enough water to cover by 1
inch. Bring to boil, reduce heat and simmer uncovered
for 15 to 20 minutes or until lentils are tender but not
mushy. Drain lentils and vegetables and remove bay leaf.
Add olive oil, lemon juice, celery, parsley, salt, and
pepper. Toss to mix and serve at room temperature.