Eggless Banana-Ricotta Whole Wheat Pancakes ~ Day 167

Light and fluffy pancakes made with rich and creamy ricotta cheese.  Mashed banana adds a natural sweetness to these delicious pancakes, while the lime zest gives a hint of citrusy flavor.

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Preparation time: 5 minutes

Cooking time: 15 minutes

Yields: 10 pancakes 

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Ingredients:

• Whole wheat flour - 2 cups
• Sugar - 3 tbsp
• Baking powder - 2 and 1/2 tsp
• Baking soda - 1/2 tsp
• Salt - a pinch
• Lime zest - 1 tsp
• Milk - 1 and 1/2 to 2  cups
• Ricotta cheese - 3/4 cup
• Ripe banana - 1, mashed
• Vanilla extract - 1 tsp
• Fresh fruits and nuts

Method:

1. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, and lime zest. 
2. In another mixing bowl, whisk together the milk, ricotta cheese, mashed banana, and vanilla extract.
3. Make a well in the flour mixture and pour the ricotta mixture.  Gently stir to form a lumpy batter. Do not over mix.  
4. Heat a cast iron griddle over medium-high.  Pour 1/4 cup of batter onto the pan and cook until bubbles form on top, about 2 minutes, over medium-low heat.  Flip the pancake cook for a minute or until golden brown.
5. Repeat the process with the rest of the batter. 
6. Serve the pancakes immediately drizzled with pure maple syrup and fresh fruits and nuts. 

Broccoli Pizza Puff Spirals (Super Bowl Recipe) ~ Day 34

There is nothing much to say about these cute and delicious pizza rolls, except they are extremely easy to make and they will disappear in no time.  Make this fun appetizer for the Super Bowl and enjoy the game.

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Preparation time: 10 minutes 
plus 30 minutes to thaw the pastry sheets

Cook time: 15 minutes

Serves: 6

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Ingredients:

• Puff pastry sheets - 1 pack, thawed
• Ricotta cheese - 1 cup
• Broccoli florets - 2 cup, finely chopped
• Mozzarella cheese - 1 cup, shredded
• Garlic - 1 clove, finely chopped
• Dried basil - 1/2 tsp
• Dried oregano - 1/2 tsp
• Olive oil - 2 tbsp
• Red chilli flakes - to taste
• Salt - to taste

Method:

1. Preheat oven to 400 degrees F.  Line  baking sheet with parchment paper.
2. In a small mixing bowl, combine ricotta cheese, basil, oregano and salt.  
3. Mix garlic in 2 tbsp olive oil.
4. Brush garlic oil in one of the pastry sheet.  
5. Spread the ricotta mixture evenly on the sheet.
6. Next, sprinkle broccoli and red chilli flakes.
7. Top it with mozzarella cheese.
8. Take one end of the pastry sheet, roll to the other end.  Pinch the ends together.  Cut into 4 slices. 
9. Place the slices cut side down on the baking tray and repeat the process with the rest of the sheets.  
10. Bake until golden brown, about 15 - 20 minutes.  
11. Serve hot.

Homemade Ricotta Cheese

Ingredients:

Whole Milk - 1 Gallon
Heavy Cream - 1 cup
Butter milk - 1 pint (2 cups)
Salt - to taste

Colander
Cheese cloth
Large pot

Method:

1. Place a colander lined with 4 layers of cheese cloth on a large pot to collect the whey.
2. Combine milk, cream and butter milk in a large pot.  Gently boil the milk on medium heat, stirring occasionally. 
3. Once the milk reaches to 175-180 degree F, it will start to curdle and separate. 
4. Remove from heat.  Strain the cheese with a slotted spoon into the cheese cloth lined colander.
5. Let it sit for 20 minutes.  If you want your ricotta cheese to be moist, you can remove it at this point and add salt and herbs.  I used crushed red pepper, black pepper, dried oregano, dried basil and little salt to taste.  This is great for spreading.
6. If it is for baking strain for longer time.

With herbs

Note:
Don't throw the collected whey.  Here are some of the ways to use the healthy whey.

Tiramisu Custard

Ingredients:
Heavy whipping Cream - 1 cup
Powdered Sugar - 1/4 cup
Ricotta Cheese - 1 cup, andy variety (I used part skim)
Unsweetened Cocoa Powder - 1 TBSP
Marsala Cooking Wine - 1 TBSP
Instant Coffee Powder - 1 tsp

Method:

1. Combine whipping cream and powdered sugar in the food processor and process until cream is stiff.
2. Transfer it to a bowl.  Set it aside.
3. In the same processor bowl, combine ricotta cheese, cocoa powder, marsala wine and instant coffee.  Process until well blended.
4. Add the cheese mixture to the whipping cream and fold gently with rubber spatula.
5. Spoon into dessert cups.
6. Refrigerate for 2 hours and serve.