clintmoyer.com

Jan 21, 2019

Banana Pecan Pancakes

This is an outstanding pancake that everyone will love. Instead of your typical chocolate chips, we substitute chopped pecans for added nuttiness and flavor. This goes great with the mashed banana, which should be fairly ripe. Don't forget the cinnamon here, as it really tops off the plate (and goes well with maple syrup). In this case almond milk beats soy milk for going with the pecans.

Ingredients

  • 1 1/2 cup all-purpose flour
  • 1 1/2 cup almond milk
  • 1 cup mashed banana
  • 1/8 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 tbs canola oil
  • 1/2 cup pecans
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

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Prep

  1. Chop pecans in a food processor
  2. Mash the banana

Cooking

Sift together the flour, baking powder, baking soda, salt, and cinnamon.

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In a separate bowl mix together the mashed banana with the milk, oil, and vanilla. Try to get as smooth as possible but does not have to be perfect.

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Add the wet mix to the dry mix and start to blend together with a hand mixer, or a spoon if necessary. Fold in the pecans while doing this.

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Heat a nonstick pan up to medium heat and pour the batter out in circles approximately 4-6 inches in diameter. Use a wooden spoon to round the edges out into a nice circle shape. Be careful not to have the heat too high so as to avoid burning the initial side.

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After about 20-40 seconds (depending on heat) look to flip the pancake over. The first cooked side should not be burnt, but may come out slightly rougher texture than the second side.

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Cook the second side for about 1 minute, checking for color/doneness as you wait. Move finished pancakes to a single dish before distributing.

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Jan 18, 2019

Brooklyn Pad Thai

One of my all-time favorite dishes from living in Houston was the small but prolific local Thai joint near work. The spicy pad thai was my favorite, and it is really an anytime kind of dish. Ideally you should replace the celery in this dish with scallions, but I was lacking ingredients.

Pad thai is a stir-fry rice noodle dish with tofu and optionally eggs. Traditionally served with roasted peanuts and bean sprouts. The spice factor can be turned up with different types of chili powder. Garlic and onions round out this dish.

The sauce is a mixture of tomato paste, sugar, tamari, wine vinegar, and srirachi. It is okay for the sauce to form some clumps before being added to the dish. The sauce will be added at around the same time as the noodles and should be mixed in well for maximum flavor.

Ingredients

Pad Thai

  • 14oz extra-firm tofu
  • 1 package rice noodles
  • 1 red onion
  • 2 cloves garlic
  • 1/2 cup roasted peanuts
  • 1/4 fresh cilantro
  • 1 tbs ancho chili powder
  • 2 stalks of celery

Sauce

  • 6 tbs tamari
  • 6 tbs sugar
  • 2 tbs tomato paste
  • 2 tbs sriracha
  • 1/4 cup rice wine vingegar

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Prep

  1. Dry and press the tofu
  2. Roast peanuts if necessary for 15 minutes at 350°F
  3. Mince the garlic
  4. Slice the onion into half moons
  5. Chop up the bunch of cilantro
  6. Chop the celery
  7. Start to boil water on the stove
  8. Mix the sauce ingredients

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Cooking

Stir-fry the tofu for about 6-7 minutes at medium-high heat. Go for even heating with an outer crisp to all sides. Once finished remove from heat and put to the side.

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While the tofu is cooking, the water you started heating earlier should come to a boil on the stove. Make sure it is fully boiling and not just bottom-surface bubbles. At that point remove from heat source and add the rice noodles to soak in the hot water. Soak between 8-11 minutes. When done soaking strain the noodles out and set aside.

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Saute the onion slices in peanut oil for 4 minutes. Then add the garlic and stir consistently for 30 more seconds. It is okay to reduce the heat and/or deglaze halfway through this process.

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Once the vegetables have been heated you can add the sauce mix and stir quickly (and carefully!). It should begin to bubble rapidly on the pan surface. Within about 5-10 seconds of adding the sauce, add the rice noodles. Continue stirring consistently at this part.

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Cook with the added noodles for 2 more minutes. Then add the tofu.

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Add in the cilantro, and roasted peanuts. Then carefully mix in the ancho chili powder distributing evenly. Cook the total mix now for another 1 minute, reducing the heat if necessary.

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Then remove from heat source and serve.

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