Students - welcome back to school
August 26, 2019


I am sure you had a long and enjoyable summer vacation from books and the classroom. Now it is time to get back to work and settle down to concentrate on your studies and have a positive, successful and enjoyable school year. It is very important now that you are young to listen to your teacher and work hard to learn all you can, because these years will lay the foundation of your future.

Keep in mind your parents have a job, and your job is to attend school, become a good citizen and am asset to your community, setting examples for others.

You had the entire summer to play, have fun, sleep in and do things you wanted to do, but now it is time to apply yourself and work hard at your studies. We as parents need to encourage our children and take an interest in school and everyday activities.

Parents should set a good example for our children and guide them in a structural manner for their total development and well being.

Keep in mind that children start learning, observing and developing life patterns at a very young age.

Develop good eating, sleeping and healthy habits, and, if possible, limited time spent on electronics and iPads.

Wishing you all a great year.

Until next month, below are some recipes for you to try.

Sunday Morning Pancakes

1 1/2 cups brown rice flour

2 1/4 cups quinoa flour

3/4 cup tapioca starch

6 eggs

1/2 tablespoon salt

1 1/8 teaspoons baking soda

1/3 cup oil

1 2/3 cup rice milk

Combine all ingredeints with mixer on medium-high speed for 2 minutes. Cook on a lightly oiled griddle over moderate heat.

Low-Carb, No Sugar Pancakes

1 egg

1 cup liquid (water, rice milk or juice)

1 tablespoon oil

1 teaspoon vanilla

1 cup GF flour mixture

1 teaspoon baking powder

Combine the wet ingredients. In a separate bowl, combine the dry ingredients. Add the dry mixtures to the wet mixture. Blend throughly. Batter should be thin. Cook on heated skillet, flipping once.

Variations: Add stevia, cinnamon, coconut, almonds, sliced bananas, walnuts or blueberries. These ingredients can be added to the pancake as it cooks on the pan or blended into batter before pouring onto pan. Serve with almond butter, jam and/or stewed fruit.

Gluten-Free Zucchini Bread

3 cups flour GF flour blend, plus extra for dusting pans

1/4 teaspoon baking powder

1 teaspoon baking soda

2 1/4 teaspoons xanthan gum

1 teaspoon salt

1 tablespoon ground cinnamon

2 large eggs

2 1/2 cups sugar

1 cup safflower oil

1 tablespoon vanilla

2 cups grated zucchini

1 cup finely chopped nuts, such as walnuts or pecans

Preheat oven to 350. Spray 2 loaf pans and lightly dust with GF flour blend, knocking out excess. Mix the dry ingredients in medium bowl and set aside. Whisk eggs together in large mixing bowl; add sugar, oil and vanilla, and continue whisking until light and frothy. Stir in zucchini.

Add dry ingredients and stir to combine, and then fold in nuts.

Divide batter evenly into pans and bake for 1 hour, or until toothpick inserted into the center comes out clean. Cool for 5 minutes, and then carefully remove loaves from pans. Cool completely on wire rack before serving.

Sweet and Spicy Drumsitcks

8 chicken legs, skin on

2 tablespoons grated ginger

2 cloves garlic, minced

2 tablespoons lemon juice

4 tablespoons honey

1 tablespoon paprika

1 teaspoon chili powder

1 tablespoon cornstarch

1/2 teaspoon salt

Mash together the ginger, garlic, lemon juice, honey, paprika, chili powder, cornstarch and salt with a mortar and pestle or in a bowl to make a smooth paste. Wash and dry the chicken pieces, and then prick them all over with a sharp knife. Combine the paste and the chicken in a large zipper lock bag or in a shallow dish and marinate in the refrigerator for at leas 20 minutes.

Preheat oven to 400. Place the marinated chicken pieces on a wire rack set on top of a baking sheet or roasting pan (line pan with foil for easier clean up.) Cook for 45 minutes until the meat is cooked through.

Mexican Egg Noodles

1/4 cup oil

8 eggs, lightly beaten

3 cups salsa

2 tablespoons chopped cilantro

Heat 1 tablespoon oil over medium heat in a large nonstick skillet. Add one quarter of the eggs at a time, swirling the pan to coat an even layer of egg. When the omelet is almost cooked through, flip over with a spatula and cook for an additional minute. Slide omelet onto a cutting board and repeat process to make 3 more omelets, stacking them on top of the first. Slice the stack of omelets into thin noodle-like ribbons. Heat the salsa in the now-empty skillet until warmed through. Add the egg ribbons and toss to combine. Sprinkle with cilantro.

Kiki Angelos is a food columnist for the Parkersburg News and Sentinel.


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