Anyways, first dish up is the buttermilk pancakes I made for last Sunday breakfast. They're from the same Epicurious recipe as before. Once again they were pretty good. These ones have pineapple on the side and marmalade and butter on them. Mmmmm, butter. I'm starting to not like them too sweet. . . the pineapple was almost too sweet. Anyways, this took care of the pancake craving.
On Monday, I made banana muffins using the Low Fat Banana Bread recipe on Epicurious. This used up some of the leftover buttermilk and 3 super-ripe bananas. I pretty much followed the recipe except I didn't flour the tins, I used about half brown sugar, I added a teaspoon or so of cinnamon, and I used slightly less sugar than called for. Of course, the other change is that I baked it as muffins rather than a loaf. I don't own a loaf pan. Anyways, it made a dozen muffins that baked up in about 22 minutes. Here's how pretty they looked:
The muffins got an excellent rise and had good texture for low fat, I think. My only beef is that they are too sweet for my taste, 3/4 of a cup of sugar is a freaking lot. Next time i would use less than half a cup and probably all brown sugar. I froze many of the muffins for later. We'll see how they hold up. I'm crossing my fingers.This week I also ate my first Fuyu persimmon, that I know of. When I bought it, the lady asked what kind of tomato it was. That was a little funny. Anyways, it had mild, fragrant, firm almost crunchy orange flesh. It wasn't a particularly sweet fruit. It was subtle, really. I didn't think too much of it while I was eating it, but I kinda want another one. Only problem is that they're pricey and I don't want to eat ones from China and it's hard to tell which are. The sign said California. . . I hope that's true. I think it cost $1.50 and that's the cheapest I've seen.
Finally, my dinner tonight based on Quinoa and Creczenza with Sauteed Mushrooms in Heidi Swanson's Super Natural Cooking. I had to add a bit of rice 'cause I ran out of quinoa. I enjoyed the crimini mushrooms. The fried egg was my addition 'cause the girl needs protein. I didn't have Creczenza, a type of cheese I've never seen, so I used some grated provolone and asiago. Aside from the mushrooms with chili flakes, it was mild and needed more pepper. Of course that's my fault. The texture of quinoa was a pleasure as always in this dish. Here's a photo of my creation.
I also stirred in a little parsley for colour and flavour. The book this is from is pretty inspiring even if some ingredients are. . . out there.
