Aussie Visitor to Aboriginal Day 2012

Since 1996, Canada celebrates National Aboriginal Day on June 21, 2012.  It is a day to recognize and celebrate the culture and contributions of Canada's Aboriginal Peoples, the Indian, Inuit and Metis.

Mostly the celebrations happen in large towns and cities across the country and often includes Aboriginal artists and dancers and activities such as:

• Summer solstice festivals
• Barbecue fundraisers
• Social networking gatherings with traditional and contemporary music, dance and singing
• Sacred fire extinguishing ceremonies
• Traditional feasts, which may include fry bread and moose stew

In addition, the Aboriginal Peoples Television Network (APTN), airs a televised special of Aboriginal entertainers for Canadians to watch in the comfort of their homes. Usually this nationally televised program is aired live from Winnipeg, Manitoba at a place called "The Forks", a beautiful part of the city which is down by the riverfront.

Today is June 23, 2012, and right now the national program is being aired from both Winnipeg and Regina, Saskatchewan. It features a variety of talented Aboriginal performers representing the different indigenous people in Canada.  This year's performers are (in no particular order): Inez, Christa Couture, Beatrice Deer, Vince Fontaine & Indian City, Don Amero, Neewa Mason, Pamela Davis, Riva, William Prince, Kashtin and Academy award winner, Buffy Sainte-Marie.  Some of these performers are well known, but others I haven't heard of before and I was blown away by their significant talents. 

The program was even more special to me because the show featured a young rising Aboriginal star from Australia. His name is Adam James and he sings country music. I thought I would share one of his videos with you. The song is called "Who's Counting Anyway". He wrote the song to celebrate the 25th anniversary of his parents. I hope you like it and I hope you will also check out the APTN link and learn more about the country's great Aboriginal entertainers and artists.  The link is set up specifically for the Aboriginal Day celebrations so hopefully it works after the show.

Trying a New Banana Bread Recipe

My regular readers know I often bake Banana Bread. It isn't that I love Banana Bread so much. It is more because I hate to waste food and even though I try very hard to buy just the right amount of bananas, I often don't eat them all before they get overripe. Sometimes I freeze the bananas with skins on for later use when I don't have time or interest in baking the bread. When I make it, I try to give some away or freeze some for another day. There is only so much banana bread a person can eat.

After freezing some bananas last week and having a few more that were beyond eating this week, I decided I needed to bake banana bread once again. I do not really like the recipe I've been using so I took inspiration from a new and delightful blog I've been following called "Food and Thrift".

I didn't follow the original recipe but have made a few adjustments (added oats, oat bran and pecans and omitted the granola and one egg). I've added oats and oat bran to help keep the blood sugar in check. I should really be using whole wheat flour also but I don't have any on hand today.  See the original, rather delicious looking recipe here . 

I think I may at last have found the kind of banana bread recipe for which I've been searching.  One that isn't overly sweet or too "sticky" and has a bit more substance than what I've been used to making.  Next time I can omit the chocolate chips and pecans for an even healthier bread.

The batter has a smooth consistency.

Chocolate Chip Oatmeal Banana Bread

¾ cup all purpose flour

1 cup uncooked oats

¼ cup oat bran
1 teaspoon baking powder
1 teaspoon baking soda
1 egg*
3 ripe mashed bananas
1/2 cup sugar
1/2 cup milk
1/3 Crisco shortening (you can use oil)
dash of salt
½ cup of semi-sweet chocolate chips
½ chopped pecans

* The original recipe calls for 2 eggs and I think 2 eggs is best to hold the bread together when sliced.

In a small bowl, mash the bananas with a fork or potato masher. In a medium bowl cream the sugar and shortening together, then add the milk and egg. Mix well. In a large bowl, add the flour, baking powder, baking soda and salt. Add the liquid mixture to the dry ingredients, then add the bananas, chocolate chips and pecans. Turn the mixture into a bread loaf pan.  If you want, you can sprinkle some chocolate chips on the top. Bake at 350 degrees for the first 30 minutes. Lower the temperature to 325 degrees for an extra 10-30 minutes until the bread is done.

Cooling the banana bread. It looks and smells delicious. Taste test will come after cooling.

To test for doneness, you can press your fingertip gently in the middle of the loaf.  If it springs back and isn't too moist it should be done.  Alternatively, if you have chocolate chips on top like I do, you can insert a toothpick in the middle of the bread.  If it is free of batter (clean) when you pull it out, the bread should be done.

Taste Test: 

This is by far the best banana bread I've ever made or  tasted. It wasn't very sweet and so the chocolate chips did not overpower the bread.  I really enjoyed the addition of the oats and pecans which gave it added crunch.  It was difficult to make "clean" slices of the bread because the chocolate chips melted in my hand and stuck to the bread knife. However if you aren't trying to be dainty for guests, this is probably okay. As for me, I think I will be making this recipe more often and will omit the chocolate chips and substitute walnuts for pecans.  This will reduce calories.