Power Pancakes
Difficult loss last night…let’s refuel, rest and continue our push to the playoffs!!
Enjoy a stack of these power pancakes loaded with steel-cut oats and protein powder.
Top with yogurt or fruit to get your morning started off on the right foot. 
Power Pancakes
from Shape Magazine October 2006
serves 4
2 cups cooked steel-cut oats
8 egg whites
2 cups water
1 tsp cinnamon
4 scoops vanilla whey protein powder
nonfat cooking spray
1 cup sliced fresh strawberries, or fruit of your choice
4 tbsp nonfat plain yogurt (optional)
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In a large bowl combine the oatmeal, egg whites, water, cinnamon and protein powder.
Coat a medium skillet with cooking spray, and heat on medium high.
Place two heaping tbsp of batter on the skillet.
Cook 3 minutes or until they’re dry around the edges.
Turn and cook the other side until golden brown.
Top with yogurt, if desired and strawberries.
Pineapple Mango Upside Down Cake for Kyle Lowry
Happy Birthday Kyle!!!
We love you !!
Enjoy this pineapple mango upside down cake, two flavors perfect for our multi talented Kyle!!
Pineapple Mango Upside Down Cake
from Martha Stewart’s Baking Handbook
1 ¼ sticks unsalted butter (plus more for pan)
1 medium ripe pineapple peeled and cut crosswise into ¼-inch-think slices
1 medium ripe mango peeled
½ cup packed light-brown sugar
1 ½ cups all-purpose flour
½ teaspoon salt
¼ teaspoon baking soda
¼ teaspoon baking powder
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
¼ cup sour cream
Preheat the oven to 350°F. Butter an 8-by-8-by-2-inch cake pan, line it with parchment paper, and butter parchment. Using a 3-inch cookie cutter, cut out the centers of each of the four rounds, and discard; set rings aside. Finely chop enough of the remaining pineapple to yield 1 cup (reserve remainder for another use). Place chopped fruit in a fine sieve set over a bowl to drain.
Cut the mango lengthwise into ¼-inch-think slices. Using the 1 ½-inch cookie cutter, cut out four rounds from mango slice; set aside. Finely chop enough of the remaining mango to yield ½ cup; add to the pineapple in the sieve.
In the bowl of an electric mixer fitted with the paddle attachment, beat 2 tablespoons butter with the brown sugar until light and fluffy, 2 to 3 minutes. Using a small offset spatula, evenly spread butter mixture in the bottom of the prepared pan; set aside.
In a medium bowl, sift together the flour, salt, baking soda, and baking powder; set aside. Place a reserved pineapple ring in each corner of the prepared pan. Place a reserved mango round in the center of each ring.
In the bowl of a mixer fitted with the paddle attachment, beat remaining 1 stick butter with granulated sugar on medium speed until light and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition; scrape down the sides of the bowl as needed. Beat in the vanilla. With the mixer on lowest speed, add flour mixture in two parts, alternating with sour cream and beginning and ending with flour.
Transfer the chopped pineapple-mango mixture to cake pan; discard juice. Using a small offset spatula, carefully spread fruit in an even layer on top of cut-out fruit, making sure to fill all the empty spaces, including any gaps in the corners. Using the offset spatula, spread batter evenly over fruit.
Bake, rotating pan halfway through, until cake is golden brown and cake tester inserted in the center comes out clean, about 50 minutes. Transfer pan to a wire rack to cool 30 minutes. Invert onto a cake plate; peel off the parchment paper. Serve cake slightly warm or at room temperature.
Shiitake Leek and Sesame Noodles for Chuck Hayes
For Chuck Hayes
Congrats on your first career triple double!!
Night after night you play your heart out and it’s you time baby…to shine!!
Enjoy these protein pumped noodles, loaded with mushrooms, leeks and ginger. A soothing plate giving you the protein needed to drive your intensity in the next game.
shiitake Leek and Sesame Noodles
from Rachel Ray Magazine
May 2010
Ingredients:
- Salt and pepper
- 1 pound whole wheat linguine pasta or soba noodles
- 1/2 cup vegetable oil
- 3/4 pound shiitake mushrooms, thinly sliced
- 2 large or 3 medium leeks—halved lengthwise, cut into thin matchsticks and well-rinsed
- One 1 1/2-inch piece fresh ginger, peeled and sliced into thin matchsticks or finely chopped
- 4 cloves garlic, thinly sliced
- 1 cup shelled edamame
- 1/2 cup sake or dry sherry
- About 3 tablespoons black sesame seeds or sesame seeds, toasted
- 1 tablespoon toasted sesame oil
Directions:
- Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup of the pasta cooking water.In a large, deep skillet, heat the oil, 4 turns of the pan, over medium-high heat. Add the shiitake and cook until browned, about 7 minutes. Add the leeks and wilt for 2 minutes, then stir in the ginger and garlic for 1 minute. Stir in the edamame to heat through. Stir in the sake and season liberally with salt and pepper.Stir the pasta and reserved pasta cooking water into the skillet, then add the sesame seeds and sesame oil. Turn off the heat and toss for 1 full minute.
We are back!!
After website problems, we are up and running again!! Stay tuned for a new recipe.
Did you watch the Celtics game?
What about the Jazz?
Sending love to Lowry and Patterson!!
Almond Crusted Pork with Honey-Mustard Dipping Sauce for Luis Scola
For Luis Scola
Let’s pretend the first half of this game..never happened..really wow , what a heart ache.
HOU 106
Almond-Crusted Pork with Honey-Mustard Dipping Sauce
- 1 cup coarse dry breadcrumbs, preferably whole-wheat (see Note)
- 1/2 cup sliced almonds
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 1 large egg white, beaten
- 1 pound pork tenderloin, trimmed and cut diagonally into 1/2-inch-thick slices
Dipping Sauce
- 1/4 cup honey
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons Dijon mustard
- Preheat oven to 425°F. Set a wire rack on a baking sheet and coat it with cooking spray.
- Place breadcrumbs, almonds, garlic powder, salt and pepper in a food processor; pulse until the almonds are coarsely chopped. Transfer the mixture to a shallow dish.
- Place egg white in another shallow dish. Dip both sides of each pork slice in egg white, then evenly coat with the almond mixture. (Discard any remaining egg white and almond mixture.) Place the pork on the prepared rack and coat on both sides with cooking spray.
- Bake the pork until golden brown and no longer pink in the center, 16 to 18 minutes.
- Meanwhile, whisk honey, soy sauce and mustard in a small bowl. Serve the pork with the honey-mustard sauce.
Chorizo Beef Burgers with Green-Chile Mayo for Chuck Hayes
LAC 83
HOU 96
2 garlic cloves minced
2 tsp Worcestershire sauce
1 1/4 tsp Cajun seasoning
3/4 tsp coarse salt
1/4 tsp cayenne pepper
4 ounces sliced pepper jack cheese (optional)
4 large hamburger buns
1/2 cup green chile mayo
romaine lettuce
heat grill to medium.
Clean and lightly oil hot grates. In a food processor, pulse chorizo until finely chopped.
Transfer to a large bowl and add ground pork (i used beef), garlic, Worcestershire, Cajun seasoning, salt, and cayenne; mix gently.
Form mixture into 4 one inch patties.
(you can store, covered in fridge up to 1 day.)
Grill burgers, covered until cooked through 7 to 8 minutes per side.
During the last few minutes of grilling, top burgers with cheese if desired and grill buns until lightly toasted.
Place burgers in buns and top with green chile mayo.
green chile mayo
in a food processor, combine 1 cup mayo, 1 garlic clove minced, 1 poblano chile, roasted, peeled, and seeded and 1 tbsp fresh lime juice. blend until smooth, season with coarse salt and ground pepper.
Sweet Potato and Pecan Flapjacks for Kevin Martin
for Kevin Martin
HOU 129
MIN 125
Sweet Potato and Pecan Flapjacks
by Cooking Light
1 1/4 cups all purpose flour (about 5 1/2 ounces)
1/4 cup chopped pecans, toasted
3 tbsp yellow cornmeal
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1 cup fat free milk
1 cup mashed cooked sweet potato
3 tbsp brown sugar
1 tbsp canola oil
1/2 tsp vanilla extract
2 large egg yolks
2 large egg whites, lightly beaten
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1. Lightly spoon all purpose flour into dry measuring cups, level with a knife. Combine flour and next 5 ingredients (through cinnamon) in a large bowl, stirring with a whisk.
2. Combine milk, sweet potato, sugar, oil, vanilla, and egg yolks, stirring until smooth; add to flour mixture, stirring just until combined. Beat egg whites with a mixer at high speed until soft peaks form, fold egg whites into batter. Let batter stand 10 minutes.
3. Heat a nonstick griddle or nonstick skillet over medium-high heat. Coat griddle or pan with cooking spray. Spoon about 1/4 cup batter per pancake onto griddle or pan. Cook 2 minutes or until tops are covered with bubbles and edges look cooked. carefully turn pancakes over, and cook 2 minutes or until bottoms are lightly browned.
yields 6 servings
serving size 2 pancakes
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calories 276
fat 7.9 g
protein 7.7 g
carbs 43.7
fiber 2.8g
iron 2.7
>Welcome to Feeding My Red Rockets!
>Welcome to Feeding My Red Rockets, a little space for me to profess my love for the Houston Rockets all while providing nourishing plates of food. Yes, I am a little behind as the season is well under way, but better late than never! Join me as we celebrate Wins, Losses and discuss everything Rockets! How does it work? Well here’s the breakdown. After each game I select a player, who I believe really played their heart out ( I know, I know they all do, but let’s focus on one a game, shall we!) The next day you will get their amazing stats and a fabulous dish in honor of their accomplishments! So join me for weekly for game stats mixed with tasty treats all geared to take our beloved Houston Rockets to the top!!
Bonnie
feedingmyredrockets 
