Easy Breakfast Shake

I make a smoothie for breakfast most mornings. Its a nice easy way to get the nourishment I need to get the morning off to great start.

For 1 serving

½ cup oats
½ -1 cup fruit such as ripe banana, papaya, mango, naseberry, strawberry (frozen preferably)
1 tsp vanilla

Curried Rice Piaf

Ingredients

2 tablespoons oil
1 small onion, chopped (1/4 cup)
2 cloves garlic
1 tbsp curry powder
2 cups uncooked regular long-grain rice
4 cups chicken broth or water
1 cup green peas or string beans, cut into 1 inch pieces
½ cup raisin
¼ cup toasted peanuts
1 ½  teaspoon salt

Steps
1. In 3-quart saucepan, sauté onion and garlic in oil about 3 minutes, stirring occasionally, until tender.
2. Stir in curry and rice. Cook 5 minutes, stirring frequently. Stir in broth and salt. Add green peas or string beans .
3. Heat to boiling, stirring once or twice; reduce heat to low. Cover and simmer 16 minutes (do not lift cover or stir); remove from heat. Let stand covered 5 minutes.
4. Fold in raisins and nuts. Serve

Banana Muffins


Ingredients
1 1/4 cups sugar
1/2 cup butter or margarine, softened
2 eggs
1 1/2 cups mashed very ripe bananas (3 to 4 medium)
1/2 cup buttermilk
1 teaspoon vanilla
1 teaspoon cinnamon
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts, if desired

Procedure
1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
2. Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.
3. Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Jamaican Pimento /Allspice

Jamaican Pimento

The pimento tree is indigenous to the Caribbean Islands.
It was found growing in Jamaica by early Spanish explorers who were quite impressed with the taste and aroma of the berries and the leaves. Pimento trees were later discovered in Cuba and were presumed to have been taken there by migratory birds which had eaten the berries. They have also been found in Mexico, but it is Jamaica that has the longest history, having been in continuous production since the tree was identified in about the year 1509.
pimento blossom