My Mom's Pork Fried Rice

Now this is one of those recipes that I have grown up with my entire life.  My mom used to make it all the time and now I make it all the time.  So many times, in fact, that it is one of those recipes that we never really measure out any of the ingredients for.  So hopefully the measured translation comes through in a delicious meal for all of you that attempt to try it out.  It isn't that typical of a pork fried rice, and really the key is the cucumber salad dressing.  The combination is oh so delicious!  Especially when enjoyed with a chilled gewurztraminer!!!

Mom's Pork Fried Rice
Yield: a lot

Ingredients
1 - 2 tbsp olive oil
1 - 2 lbs pork cut into bite size cubes
3 cups long grain white rice*
2 eggs
1 bushel of green onion
1/3 cup soy sauce
2 large cucumbers peeled and sliced thin
1/2 cup rice vinegar
1/4 cup water
1/4 cup mayonnaise
1 tsp sugar
Salt to taste

Directions
*Cook the rice according to the directions beforehand and put in the refrigerator to cool at least four hours or overnight.  It isn't a necessity, but it keeps the rice from sticking together too much and makes for a much better consistency.

In a small bowl combine mayonnaise, rice vinegar, water, and sugar until smooth.  Pour over sliced cucumbers and toss until well coated.  As the dressing is so delicious added to the fried rice, we always make extra so the cucumbers are almost floating in the dressing.
Meanwhile, in a large saute pan or wok heat the olive oil and add the cubed pork.  Cook until the pork is pretty much cooked through, about five to ten minutes.
Add the rice stirring occasionally until the rice is starting to brown slightly, about ten minutes.
Add eggs and toss until egg is cooked, about three to five minutes.
Add soy sauce and green onions and toss until mixed in.

The Best Banana Bread!

Now I am not the biggest fan of bananas in the world.  I know they are good for me, but they make my teeth feel kind of weird, almost fuzzy.  Now banana bread on the other hand is absolutely delicious and definitely doesn't make my mouth feel fuzzy.  Not all banana breads are created equal, however, and in my search for a great recipe I came across one somewhere that I have tweaked over the years and I do believe it is the best I have ever had.  For me, banana bread must have nuts.  It is rather boring without, in my opinion.  But, I do know many people who do not like nuts in breads or cookies.  Though I don't understand it, everyone likes their bread the way they like it, and luckily the nuts can be easily omitted if you prefer.  You can even throw in some mini chocolate chips or peanut butter chips if you want to change it up a bit.

Banana Bread
Yield 2 loaves

Ingredients
1 c butter
1 c brown sugar
1 c granulated sugar
2 tsp vanilla
4 eggs
2 cups mashed banana (about 4 bananas)
2 tsp lemon juice
3 1/2 c whole wheat or white flour
1/2 tsp salt
2 tsp baking soda
2 tsp baking powder
1 cup sour cream
1 cup chopped pecans or mini chocolate chips (optional)

Directions
Preheat oven to 350 degrees.
In a large bowl, mix together butter and sugar.  Add vanilla then the eggs one at a time mixing well after each.
Add mashed bananas and lemon juice.
In a separate bowl, sift together flour, salt, baking soda, and baking powder.
Add flour mix alternately with sour cream to banana mixture starting and ending with flour mixture.
Fold in nuts or mini chocolate chips.
Pour into two greased and floured 9x5 loaf pans.
Bake about 50 to 55 minutes until toothpick poked in center comes out clean.

Remove from cake pans, slice, butter and enjoy!  Bread can be placed in the freezer for up to six months to enjoy at another time.

Oatmeal Pancakes

One of my all time favorite foods is pancakes.  They are so delicious with syrup, or butter and powdered sugar, or Nutella, or just about any way you make them.  Now I am the ultimate fan of the old fashioned Bisquick pancake that my mom made and now I make, all the time.  However, sometimes I like to mix things up a bit.  So I came across a recipe for some Oatmeal Pancakes, jazzed it up a bit and ended up with this quite delicious and somewhat healthier (I did say somewhat) version.

Oatmeal Pancakes
Yield about 12 pancakes

Ingredients
1 cup instant oats
1/4 cup whole wheat or white flour
1 tbsp brown sugar
1 1/2 tsp cinnamon
1/2 tsp baking soda
1/2 tsp baking powder
pinch of salt
1 egg
1/2 cup sour cream
1/2 cup milk*
1 tbsp lemon juice
2 tbsp melted butter

*add more or less milk depending on how thick or thin you like your pancakes.  This recipe makes slightly thick pancakes.

Directions
Combine all the dry ingredients in a medium bowl and stir together.
In a separate bowl, combine the wet ingredients and whisk.  Add it to the dry ingredients and whisk until blended.
Heat a nonstick pan or griddle to a medium heat.
Pour about three tablespoons of batter per pancake onto the pan.
Turn when the little bubbles rise to the top and the edges are dull.
Cook for another minute or so until the bottoms are slightly brown.
Enjoy with the toppings of your choice, or just plain.