This banana bread recipe never fails me. Its quick and very good. You can also add 1/2 cup of chocolate chips for a sweeter treat
1 3/4 cup of whole-wheat white flour
2 teaspoons of baking powder
1/2 teaspoon of baking soda
3/4 cup of sugar
1/2 cup of veggie oil
2 eggs
3 very ripe smashed bananas
1/4 cup of chopped walnuts
Combine flour, baking powder, baking soda mix in a large mixing bowl. Combine sugar, eggs and oil and beat till frothy. Combine wet and dry ingredients. Add mashed bananas and nuts stir until combined. Place in a 5" x 9" loaf pan. Bake at 325 for about an hour.
Wednesday, June 06, 2007
Really-good Chinese Chicken Salad
Over the weekend, I roasted 2 chickens (I rarely roast just one chicken. 2 takes just a few minutes longer and the cooked meat is called for in so many recipes). I made chicken pot pie on Sunday for nine, this fantastic salad on Monday and nachos with remaining meat last night.
About 1 1/2 cups of veggie oil
10 wonton wrappers, cut into 1/4 inch wide strips
Pour the veggie oil into a 3 to 4-quart pan (the oil should be about 1/2 inch deep), heat over medium-high heat. Do not allow the oil to smoke, remove from heat if it does. Add the wonton strips in a single-layer and fry, flipping very quickly, until golden brown on both sides, less than a minute total. Lift out with a slotted spoon and transfer to paper towel to drain.
1/4 of a small cabbage, finely shredded
1/2 head of romaine lettuce, chopped
1/3 cup of cilantro, chopped
In a large bowl toss the cabbage, romaine and cilantro.
1/2 pound asparagus, trimmed and cut diagonally into 1-inch pieces
1 orange, peeled, sectioned and most of the pith removed
2 green onions (including tops), chopped
3-4 carrots, thinly sliced on the diagonal2-3 cups of cooked chicken, shredded
In a 2 to 3-quart pan over high heat, bring about 1-quart of water to boil. Add the asparagus and cook until crisp-tender, not more than 3-minutes. Drain, then plunge asparagus into ice water to halt cooking. Drain and set aside. Add cooked asparagus, orange, green onions and chicken to salad. Toss.
Spicy soy-ginger dressing:
In a medium bowl, whisk together:
2 Tablespoons of rice wine vinegar
2 Tablespoons of brown sugar
1 shake of Tabasco
1 1/2 teaspoons grated fresh ginger
Slowly drizzle in 1/4 cup of veggie, grapeseed or olive oil (or combo of all three).
Dress salad 30 minutes before serving and refrigerate. Garnish with wonton strips.
About 1 1/2 cups of veggie oil
10 wonton wrappers, cut into 1/4 inch wide strips
Pour the veggie oil into a 3 to 4-quart pan (the oil should be about 1/2 inch deep), heat over medium-high heat. Do not allow the oil to smoke, remove from heat if it does. Add the wonton strips in a single-layer and fry, flipping very quickly, until golden brown on both sides, less than a minute total. Lift out with a slotted spoon and transfer to paper towel to drain.
1/4 of a small cabbage, finely shredded
1/2 head of romaine lettuce, chopped
1/3 cup of cilantro, chopped
In a large bowl toss the cabbage, romaine and cilantro.
1/2 pound asparagus, trimmed and cut diagonally into 1-inch pieces
1 orange, peeled, sectioned and most of the pith removed
2 green onions (including tops), chopped
3-4 carrots, thinly sliced on the diagonal2-3 cups of cooked chicken, shredded
In a 2 to 3-quart pan over high heat, bring about 1-quart of water to boil. Add the asparagus and cook until crisp-tender, not more than 3-minutes. Drain, then plunge asparagus into ice water to halt cooking. Drain and set aside. Add cooked asparagus, orange, green onions and chicken to salad. Toss.
Spicy soy-ginger dressing:
In a medium bowl, whisk together:
2 Tablespoons of rice wine vinegar
2 Tablespoons of brown sugar
1 shake of Tabasco
1 1/2 teaspoons grated fresh ginger
Slowly drizzle in 1/4 cup of veggie, grapeseed or olive oil (or combo of all three).
Dress salad 30 minutes before serving and refrigerate. Garnish with wonton strips.
Monday, June 04, 2007
Strawberry Ice Cream
I have lived in a house with an ice-cream maker for almost three years and haven't made homemade ice-cream till now. To be honest, I thought it was difficult to make ice-cream, it is NOT. However, it IS delicious.
Simple Strawberry Ice-cream
about 1 lb of fresh strawberries, hulled and cut into large chunks
8 oz of cream cheese
3/4 cup of sugar
1 cup of milk
1 Tablespoon of lemon juice
dash of salt
1/2 cup of cream
Into a large, somewhat powerful blender hull and quarter the strawberries. Add cream cheese, sugar, milk, lemon juice, and salt. Blend until thoroughly combined, check the strawberry chunks, stop when pleased. Stir in the cream.
Transfer liquid to ice cream maker and follow manufacturer's directions.
Basically, after freezing the metal bowl at least over-night, add the liquid, insert the paddle and turn it on. I found this on-line resource for real manufacturer's directions. About twenty-five minutes later, voila, soft-serve ice-cream. Can be placed in the freezer till desired hardness. Careful, it gets really hard!
From Epicurious
Simple Strawberry Ice-cream
about 1 lb of fresh strawberries, hulled and cut into large chunks
8 oz of cream cheese
3/4 cup of sugar
1 cup of milk
1 Tablespoon of lemon juice
dash of salt
1/2 cup of cream
Into a large, somewhat powerful blender hull and quarter the strawberries. Add cream cheese, sugar, milk, lemon juice, and salt. Blend until thoroughly combined, check the strawberry chunks, stop when pleased. Stir in the cream.
Transfer liquid to ice cream maker and follow manufacturer's directions.
Basically, after freezing the metal bowl at least over-night, add the liquid, insert the paddle and turn it on. I found this on-line resource for real manufacturer's directions. About twenty-five minutes later, voila, soft-serve ice-cream. Can be placed in the freezer till desired hardness. Careful, it gets really hard!
From Epicurious
Friday, May 18, 2007
Jambalaya
Sausage, Shrimp and Chicken Jambalaya
Olive oil
2 - boneless, skinless chicken breasts
1 lb - Andouille sausage, cut into 1/4" rounds
1 onion, chopped/diced whatever
1 red bell pepper chopped/diced/whatever
2 ribs of celery chopped/diced/whatever
4 cloves of garlic, crushed
Tony's Creole seasoning or other Cajun style seasoning
Salt, pepper, cayenne pepper
1 1/2 cups of uncooked rice
6 cups of dilute chicken broth (1/2 strength Better than Bouillon)
Worcestershire sauce
Hot pepper sauce (like Tabasco)
1 lb (less is fine) ;large, whole deveined, shelled shrimp
Very lightly coat a stock pot with oil, over medium-high heat, lightly brown sausage on all sides, 5 - 7 minutes. Remove from pan, retain drippings and add whole chicken breasts to pot. Season with salt, pepper and brown on both sides, 8 - 10 minutes. The chicken does not need to be thoroughly cooked, but pretty close, it should only be slightly pink in the center. Remove from pan, let stand 5 minutes and cut into bite-size pieces. Retain with sausage.
Add a small amount (less than a tablespoon) of olive oil to pot. Over medium heat saute until translucent onions and garlic, about 5 minutes. Add celery, bell pepper, continue cooking, 5 minutes. Season to taste with the Tony's (Be careful: It is both spicy and salty). Add the broth and the retained sausage and chicken, cover and bring to boil. Drizzle in the Worcestershire and Tabasco, to taste. Add the rice and reduce heat to simmer. Simmer about 20 minutes, covered if you're happy with the "stuff" to liquid ratio. Uncovered it you want less liquid. Just prior to serving stir in shrimp and allow to cook, no more than 4 minutes.
Time: 45 minutes - 1 hour
Yield: 6 - 8 servings
Olive oil
2 - boneless, skinless chicken breasts
1 lb - Andouille sausage, cut into 1/4" rounds
1 onion, chopped/diced whatever
1 red bell pepper chopped/diced/whatever
2 ribs of celery chopped/diced/whatever
4 cloves of garlic, crushed
Tony's Creole seasoning or other Cajun style seasoning
Salt, pepper, cayenne pepper
1 1/2 cups of uncooked rice
6 cups of dilute chicken broth (1/2 strength Better than Bouillon)
Worcestershire sauce
Hot pepper sauce (like Tabasco)
1 lb (less is fine) ;large, whole deveined, shelled shrimp
Very lightly coat a stock pot with oil, over medium-high heat, lightly brown sausage on all sides, 5 - 7 minutes. Remove from pan, retain drippings and add whole chicken breasts to pot. Season with salt, pepper and brown on both sides, 8 - 10 minutes. The chicken does not need to be thoroughly cooked, but pretty close, it should only be slightly pink in the center. Remove from pan, let stand 5 minutes and cut into bite-size pieces. Retain with sausage.
Add a small amount (less than a tablespoon) of olive oil to pot. Over medium heat saute until translucent onions and garlic, about 5 minutes. Add celery, bell pepper, continue cooking, 5 minutes. Season to taste with the Tony's (Be careful: It is both spicy and salty). Add the broth and the retained sausage and chicken, cover and bring to boil. Drizzle in the Worcestershire and Tabasco, to taste. Add the rice and reduce heat to simmer. Simmer about 20 minutes, covered if you're happy with the "stuff" to liquid ratio. Uncovered it you want less liquid. Just prior to serving stir in shrimp and allow to cook, no more than 4 minutes.
Time: 45 minutes - 1 hour
Yield: 6 - 8 servings
Thursday, May 03, 2007
Finest form of flattery
I never believed that "copying" was a form of flattery as kid. Obviously, it is....
This quick post came from a new blog I discovered this week.... Food Musings.
What's in your fridge??
The peanut butter with my name on it... It was at work for a little bit and everything has to be labled there.
Somethings in there that I LOVE: Trader Joe's Organic Breakfast Blend Coffee and Orange Juice (even thought the price has gone up still great deal); Strawberries - seasonal fruit, high in Vitamin; bell peppers - I really like them in just about anything or all by themselves.
Something I wouldn't get again: Wolvaer's Pale Ale - Yummy! and organic but not good enough to ship across the country from Vermont.
And why the cereal, mac and cheese box (Damn, I can't eat that now!) and croutons in there. I have been fighting a moth infestation for months. I have nearly eradicated them but anything with wheat in it goes into a plastic tub in the cabinet or the fridge.
There is something generally lacking these days in my fridge...
Dairy. After several very uncomfortable days, I have eliminated dairy totally, for a bit. All uncomfortableness--- gone. Oh- No! I have been thinking.. it might be true: Lactose intolerant. We'll see!
What does the inside of you of your fridge look like?? No rearranging allowed.
This quick post came from a new blog I discovered this week.... Food Musings.
What's in your fridge??
The peanut butter with my name on it... It was at work for a little bit and everything has to be labled there.
Somethings in there that I LOVE: Trader Joe's Organic Breakfast Blend Coffee and Orange Juice (even thought the price has gone up still great deal); Strawberries - seasonal fruit, high in Vitamin; bell peppers - I really like them in just about anything or all by themselves.
Something I wouldn't get again: Wolvaer's Pale Ale - Yummy! and organic but not good enough to ship across the country from Vermont.
And why the cereal, mac and cheese box (Damn, I can't eat that now!) and croutons in there. I have been fighting a moth infestation for months. I have nearly eradicated them but anything with wheat in it goes into a plastic tub in the cabinet or the fridge.
There is something generally lacking these days in my fridge...
Dairy. After several very uncomfortable days, I have eliminated dairy totally, for a bit. All uncomfortableness--- gone. Oh- No! I have been thinking.. it might be true: Lactose intolerant. We'll see!
What does the inside of you of your fridge look like?? No rearranging allowed.
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