Tag: simple

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Easy Pancake Mix Banana Cake

Today Lily-Rose makes a pancake mix banana cake! This simple recipe is super fast and easy to make, especially if your pantry is running low on supplies!

Pancake Mix Banana Cake

Pancake Mix Banana Cake

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Course afternoon tea, Dessert, Snack
Servings 8
Calories 418 kcal

Ingredients
  

Instructions
 

  • Preheat the oven to 350℉.  Coat a 9” cake pan with cooking spray.  
  • Put bananas, egg, oil, brown sugar, milk and extract into a blender.  Mix until well combined and smooth.
  • Measure pancake mix into a large bowl.  Add banana mixture and stir just until blended.  Do not overmix.  
  • Pour batter into the cake pan and bake for 25-30 minutes.  The cake is done when a toothpick inserted into the center comes out clean or when the cake reaches an internal temperature of 210℉.
  • Hack:  Cake will remain fresh for about 3 days left at room temperature, in the refrigerator for up to 5 days or frozen in serving-sized containers for up to 3 months. 
  • Hack: If your bananas have reached maximum ripeness, remove peels and place them on a cookie sheet in the freezer.  Once solid, place in a sealable freezer bag and store in the freezer for use in recipes that call for mashed or pureed bananas. 
Keyword banana, cake, childrens recipes, cooking video, easy, fast and easy, fruit, instructional video, Khloe Rose, kid friendly, kids recipe, Kindergarten Cook, Lily Rose, pancake mix, quick and easy, simple

To see more videos from Lily-Rose and her friends, check out our YouTube channel!  Don’t forget to like, subscribe and press the notification button so you won’t miss any new videos!

Suggestion:  If you prefer a frosting made with butter, use this basic white frosting recipe!

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Simple Homemade Marinara Sauce

This super easy simple homemade marinara sauce can be made in advance and frozen to have on hand for dipping goodies at your next get-together or game night!

Simple Homemade Marinara Sauce

Simple Homemade Marinara Sauce

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Course Side Dish
Servings 4
Calories 168 kcal

Ingredients
  

  • 3 tbsp olive oil
  • 1 dried Thai pepper, optional
  • 4 cloves garlic, minced (4 tsp)
  • 4 cups fresh tomatoes, cubed
  • 2 cups water
  • ¼ tsp salt
  • 1 tsp dried basil
  • 1 tbsp sugar or to taste

Instructions
 

  • Heat oil in a heavy skillet over medium heat.  Add garlic and dried Thai pepper..
  • As soon as garlic sizzles (don’t let it brown) pour in tomatoes and water.  Add salt, basil and sugar.  
  • Turn heat to medium-low and allow to simmer for 1½ ro 2 hours, stirring occasionally, until tomatoes break down and sauce thickens.  Use a fork to break up tomatoes during cooking.
  • Remove Thai pepper and discard.
  • Use a blender or immersion blender to smooth the sauce if desired. Press sauce through a mesh colander to remove the seeds if desired.
  • Total yield: 2 cups sauce.
  • Hack:  2 15-oz cans of diced tomatoes can be substituted for fresh tomatoes.
  • Hack: Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 6 months.
  • Hack:  If you have leftover tomatoes that are becoming over-ripe and don't have time to cook, simply puree them in the blender and freeze the fresh puree in sealed freezer bags or containers to use in recipes at a later date.  No need to core, peel or seed ‘em...just toss ‘em right in.  Run the puree through a mesh colander if you want to remove the seeds.
Keyword appetizer, easy, homemade sauce, hors d'oeuvres, keto, low calorie, low carb, marinara, marinara sauce, simple, tomato sauce, vegan, vegetarian

Tomatoes are a nutritional powerhouse while being low in calories and carbs!  Check out the facts here!

Suggestion:  Serve this with easy cheesy sausage balls or Italian meatballs!

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Japanese Omurice (Rice Omelette)

Omurice is just a fancy name for rice omelette and I think this Japanese Omurice (Rice Omelette) is one of Japan’s best-kept secrets!

Japanese Omurice (Rice Omelette)

Japanese Omurice (Rice Omelette)

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Course Breakfast
Servings 2
Calories 360 kcal

Ingredients
  

  • 1 tbsp vegetable oil
  • ½ cup cooked rice, cold
  • ½ cup onion, chopped
  • ¼ cup ketsup
  • 1 tsp soy sauce
  • ½ cup shredded cooked chicken (2.5 ounces)
  • 2 eggs
  • 1 tbsp milk

Instructions
 

  • Heat 1 tbsp oil in saute pan or wok over medium heat. Add rice and onions and saute until onion is translucent (4-5 minutes).
  • Add ketchup and soy sauce. Cook until ketchup begins to caramelize.
  • Add chicken and cook just until warmed through. Remove from pan and set aside.
  • Coat pan with cooking spray.
  • Beat eggs with milk in a small bowl until well combined. Pour into the saute pan and allow it to spread over the bottom of the pan. Cover and allow eggs to cook undisturbed until set (4-5 minutes).
  • Remove cover and arrange rice chicken mixture on one side of the omelette. Fold over and slide onto the plate.
  • Serve immediately.
  • Hack: Store leftover omelette in the refrigerator for up to 3 days. Reheat in the microwave or skillet for 1-2 minutes, just until warmed through.
  • Hack: As with all fried rice, cold leftover rice gives the best results.
  • Hack: If using raw chicken, cut into 1” cubes and allow 3-5 minutes to cook (until all pink is gone).
  • Hack: Although chicken is traditional in this dish, use whatever leftover protein you have on hand!
Keyword breakfast, easy, eggs, fast and easy, fried, Japanese, Japanese cooking, Jasmine rice, leftovers, omelet, omelette, quick and easy meal, rice dish, simple

Although ketchup is considered an American obsession, it originated in Asia as a thin sauce made from fermented fish!

Use any leftover rice for this dish, such as baked rice pilaf or easy vegetable rice!

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Hearty Smothered Pork Ribs

Smothered pork ribs are a quick dish that’s hearty and comes together in less than 30 minutes! It also uses only one pan for easy cleanup.

Smothered Pork Ribs

Smothered Pork Ribs

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Course Main Course
Servings 2
Calories 350 kcal

Ingredients
  

  • 2 tbsp olive oil, divided
  • 2 boneless pork ribs (3 oz each)
  • Salt and black pepper
  • 1 clove garlic minced (1 tsp)
  • ½ onion, sliced
  • ½ green bell pepper, sliced
  • ½ red bell pepper, sliced
  • 1 small tomato, chopped
  • 1 jalapeño pepper, minced
  • 3 tbsp tomato paste
  • ¼ cup red wine
  • ½ cup chicken stock

Instructions
 

  • Heat 1 tbsp olive oil in a heavy saute pan over medium-high heat.
  • Dry pork ribs with paper towels and sprinkle pork ribs with salt and pepper.
  • When oil is heated, brown ribs on all sides (3-4 minutes). Remove from the pan and set aside.
  • Add the remaining tbsp olive oil to the pan. Add garlic, onion, peppers and tomatoes. Saute until softened, about 5 minutes.
  • Stir tomato paste and saute for 1 minute. Add wine and scrape the bottom of the pan to deglaze. Add stock, stir and then move vegetables to create a well in the center of the pan.
  • Turn the heat down to medium.
  • Place ribs in well and cook until they reach an internal temperature of 160℉ (about 10 minutes)
  • Allow to rest for 5 minutes before serving.
  • Hack: Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
  • Hack: Frozen or dehydrated vegetables can be used in this recipe.
Keyword easy, fast and easy, healthy, low calorie, one pan meal, one pan recipe, onions, peppers, pork, pork chop, pork ribs, quick and easy, quick meal preparation, quick prep, simple, smothered

 

Did you know?  Pork is high in many important vitamins and minerals.  Check it out here!

Suggestion:  Pair this dish with some sour cream horseradish mashed potatoes for a real stick-to-your-ribs meal!

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Creamed Pearl Onions and Peas

Creamed pearl onions and peas is a classic dish that many of us remember from the holiday dinner table. But why wait when you can have it anytime?

Creamed Pearl Onions and Peas

Creamed Pearl Onions and Peas

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Course Side Dish
Servings 3
Calories 174 kcal

Ingredients
  

  • ½ cup frozen pearl onions
  • 1 cup frozen peas
  • 2 tbsp butter
  • 1 tbsp flour
  • ½ tsp sugar
  • ¼ tsp salt
  • ¼ tsp pepper
  • ½ cup milk
  • 2 tbsp Parmesan cheese (optional)

Instructions
 

  • Simmer pearl onions in water for 5 minutes. Drain.
  • Melt butter in a saute pan over medium heat. Add onions and saute for 3 minutes.
  • Add peas and saute for 1 minute.
  • Add flour, sugar, salt and pepper. Stir until well combined with butter.
  • Gradually add milk, stirring constantly, and simmer until sauce has thickened (1-2 minutes).
  • Add Parmesan, if desired. Serve hot.
  • Hack: Store leftovers in the refrigerator for up to 5 days.
Keyword easy, fast and easy, green peas, holiday side dish, low calorie, pearl onions, quick and easy, side dish, simple, vegetarian

Did you know?  Peas are a member of the legume family and bring you a host of nutritional benefits.  Pearl onions are also rich in vitamins and minerals! Who knew?

Suggestion:  This dish would taste great paired with another classic favorite:  Meatloaf!

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Homemade Simple White Bread

This simple white bread is a classic meal staple made from basic kitchen ingredients. There’s nothing like freshly baked bread to make everything better!

Simple White Bread

Simple White Bread

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Course Bread
Servings 1 slice
Calories 125 kcal

Ingredients
  

  • ¾ cup milk
  • ¼ cup sugar
  • 1 pkg (¼ oz) active dry yeast (or 2 ¼ tsp loose yeast)
  • ½ cup unsweetened applesauce, room temperature
  • 1 large egg, room temperature
  • 1 tsp salt
  • 3½ cups all-purpose flour
  • 1 tbsp butter, melted

Instructions
 

  • In a small microwave-safe bowl, mix milk and sugar. Heat in microwave to a temperature of between 110℉ - 115℉. This should take less than a minute and it’s very important to use a thermometer to get the correct temperature.
  • Dissolve yeast in milk mixture and set aside for 7 minutes to proof. It should “bloom” or form a foam on top.
  • In the meantime, add flour and salt to the bowl of a stand mixer and whisk together with a fork.
  • When yeast is proofed, add applesauce, egg and yeast mixture to the flour mixture. Blend with the mixer until a dough forms, 3-4 minutes.
  • Turn the dough onto a lightly greased surface or pastry mat and use a bench scraper* to fold the dough in half repeatedly for 6-8 minutes until it becomes smooth and elastic. The dough will be sticky.
  • Turn the dough into a large, lightly greased bowl. Use a pastry brush or cooking spray to lightly oil the top of the dough. Cover with towel or plastic wrap and allow to rise until double in size, about 1 hour.
  • Gently press a fist into the center of the dough to deflate and turn it into a greased loaf pan (8 ½” x 4 ½” x 2 ½”). Cover with a towel or plastic wrap and allow it to rise for 30 minutes.
  • Uncover the dough and continue to rise until the dough slightly crowns over top of the pan, about 30 minutes.
  • Bake at 375℉ until golden brown, 25-30 minutes. Bread should sound hollow when you tap on the crust and have an internal temperature of 190℉.
  • Remove immediately from the pan to a cooling rack. Brush top, sides and bottom with melted butter. Allow to cool completely before slicing.
  • *Bench scrapers (also referred to as bowl scrapers or pastry knives) can be stainless steel or plastic and cost as little as $1.00. If you don’t have one on hand, you can use a sturdy spatula, cake/pie server or butter knife. If you must know the truth, I use a plastic drywall mudding tool as a bench scraper!
  • Hack:  Do not add flour to the mat while kneading unless absolutely necessary.  This may cause your finished product to be dry.  If the dough is sticky at first, spray the mat and hands with cooking spray while kneading.  Use a pastry scraper or spatula to fold dough if necessary.
  • Hack:  For better rising, put the covered dough in a sunny spot in your house.  I’m not sure this is necessary in warmer climates but it sure helps here in cold New England! 
  • Hack:  On the final rise, gauge the readiness of the dough by pressing your finger gently on the top.  If it bounces right back, it’s not proofed enough.  Your fingerprint should remain after you take finger away, however, if your dough falls to any degree after removing your finger, it’s over-proofed and will probably fall in the oven.
  • Hack: Bread can be sliced and then frozen or refrigerated for longer storage. You can “refresh” the bread by warming it briefly in the microwave or toasting it before use.
  • Hack: If the bread stales before you’ve finished eating it, run it between your fingers (or use a food processor) to turn it into bread crumbs. Seal in bag or container and store in the freezer for future use.
  • Hack: This recipe can be turned into sandwich rolls if preferred. After the first rise, separate the dough into 8 pieces and form into rolls. Allow to rise until double, about 30 minutes.
Keyword baking, classic, Homemade bread, sandwich, sandwich bread, simple, white bread, yeast

Did you ever wonder about the science behind how yeast makes your bread rise?  Check out the facts here!

Read my review of the KitchenAid Artisan Series 5 Quart Tilt-Head Stand Mixer to find out why it’s the only mixer I’ll ever use!

 

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