Banana Pancakes, Portabella Mushroom Pizza, and Sweet and Savory Mushrooms

Breakfast: Multigrain Banana Pecan Pancakes

Here's the perfect song to play while making these hearty, wholesome pancakes: Jack Johnson - Banana Pancakes

Adapted from http://cookingontheside.com/multigrain-pancakes/

Makes 16 pancakes

Ingredients:

1 + 1/2	cups	white whole wheat flour
1	cup	oatmeal
1/4	cup	yellow corn meal
2	teaspoon	baking powder
1	teaspoon	baking soda
1/2	teaspoon	salt
1	teaspoon	vanilla extract or paste
4	tablespoons	canola oil
2	Large	eggs
2	cups	buttermilk, or buttermilk substitute
4	tablespoons	honey
1/2	cup	chopped pecans
1 or 2		ripe bananas

Procedure:

1. Toast pecans until they are fragrant in a toaster oven or a still/convection oven heated to 350 degrees F.  Cool the pecans.
2. Combine the white whole wheat flour, oatmeal, corn meal, baking powder, baking soda and salt in a food processor and process only to blend. 
3. Mix oil, eggs, buttermilk and honey together in a large bowl. Add flour mixture and stir just until blended. Fold in pecans.
4. Heat a griddle or large skillet over medium-high heat. Spray or brush lightly with oil. 
5. Ladle a 1/4 cup-measure of batter onto griddle for each 4-inch pancake. Place banana slices and pecan pieces on the uncooked batter.  Cook until golden brown on the bottom and small bubbles form on surface, about 1 minute. Turn and cook second side until brown. Adjust heat to keep pancakes from burning before cooking through.

Lunch: Portabella Mushroom Pizza

These pizzas are filling, relatively healthy, and super easy to make.

Ingredients:

5	large	portabella mushroom caps
1	cup	marinara or pizza sauce
8	oz.	sliced or shredded cheese (i used sliced provolone)
2	Large	eggs
1	cup	panko bread crumbs
1	teaspoon	salt, plus extra for seasoning
1	teaspoon	pepper, plus extra for seasoning
1	tablespoon	garlic powder
1	tablespoon	dried oregano

Procedure:

1. Preheat your oven to 400 degrees F.
2. Clean the portabella mushrooms well, then dry them.  Lay the portabellas down with the stem side up.
3. Sprinkle the mushrooms with salt and pepper.
4. Crack the 2 eggs into a large bowl and whisk to break the yolks and combine them with the whites.
5. In a container with a diameter that is larger than the diameter of the mushroom caps, combine the panko breadcrumbs, the teaspoons of salt and pepper, the garlic powder, and the oregano.
6. One at a time, place the portabellas in the egg bowl and completely coat them with egg.
7. Transfer the mushrooms to the panko bowl and completely coat them with the seasoned breadcrumbs.
8. Place the coated portabellas on a cookie sheet that is lined with parchment paper or foil that has been sprayed lightly with cooking oil.
9. Bake the mushrooms until the panko is golden brown.
10. Spoon 2 or 3 heaping tablespoons of marinara or pizza sauce onto the stem-side of the mushroom caps.  Cover the sauce with cheese and any other pizza toppings that you would like.  Return the mushrooms to the oven and bake until the cheese is browned and bubbling.

Dinner: Sweet and Savory Marinated Mushrooms

As a main dish, try serving the mushrooms with brown rice, sliced cucumbers, and tomatoes.  The flavor of these mushrooms is reminiscent of bulgogi, so kimchi pairs very well with them.  Trader Joe’s sells a convenient (and cheap! @ $1.99) package of kimchi, although you could make your own kimchi or stop by Asian Kitchen one night for dinner, and take your extra kimchi home.

This marinade is great for meats and other protein sources.  

**rice wine vinegar and mirin can usually be found in the international section of grocery stores.

Ingredients:

1/2	cup	low-sodium soy sauce
1/4	cup	brown sugar
8	cloves	garlic, minced
2	tablespoons	finely minced ginger (or 1 teaspoon ground ginger)
2	teaspoons	rice wine vinegar
1	tablespoon	rice wine (mirin)
4	teaspoons	sesame oil
4	tablespoons	canola, or other light flavored, oil
1		onion, thinly sliced
2	tablespoons	corn starch
1	teaspoon	sesame seeds (optional)
3	pounds	mixed mushrooms, sliced thick
2		green onions, thinly sliced

Procedure:

1. Stir to combine all of the ingredients above, except for half of the green onions and the mushrooms, in a large non-reactive bowl.
2. Add the mushrooms, tossing to coat them completely with the marinade.  Let the mushrooms sit in the marinade for at least 5 minutes.
3. Heat a large pan over medium-high heat, then transfer the mushrooms and the marinade to the pan.  Cook the mushrooms until the marinade thickens slightly.
4. Sprinkle the finished mushrooms with the remaining sliced green onions.