what I do when we have brown bananas
banana pancakes
1 cup flour
1 tbsp white sugar
2 tsp baking powder
1/4 tsp salt
1 egg, beaten
1 cup buttermilk (or milk)
2 tbsp vegetable oil
2 ripe bananas, mashed
1 tsp vanilla extract
1/2 cup chopped walnuts (optional)
Combine flour, sugar, baking powder and salt. In a separate, larger bowl, mix together egg, milk, vegetable oil and bananas.
Stir flour mixture into banana mixture; batter will be slightly lumpy.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.
Tuesday, September 1, 2015
chocolate zucchini muffins
I used these as cupcakes for one of our kids' birthdays, topped with some cream and fruit.
chocolate zucchini muffins
4 oz unsweetened chocolate, melted
3 eggs
1 3/4 cups packed brown sugar
1/2 cup vegetable oil
1/2 cup apple sauce
2 cups flour (white or whole wheat)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups grated zucchini
3/4 chopped walnuts
Preheat oven to 350 degrees.
In a large bowl, beat eggs with sugar for about 10 minutes or until thickened and pale. Blend oil and cooled chocolate into the egg mixture.
In a small bowl, stir together the flour, baking powder, baking soda, and salt. Stir flour mixture into egg mixture until just blended. Stir in zucchini and chopped nuts. Using an ice cream scoop, spoon batter into 24 paper lined or greased muffin cups, filling the cups 2/3 full.
Bake for 20 minutes or until fork or toothpick inserted in muffin comes out clean. Let cool in pans on rack for 10 minutes. Remove from pans, let cool completely.
chocolate zucchini muffins
4 oz unsweetened chocolate, melted
3 eggs
1 3/4 cups packed brown sugar
1/2 cup vegetable oil
1/2 cup apple sauce
2 cups flour (white or whole wheat)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups grated zucchini
3/4 chopped walnuts
Preheat oven to 350 degrees.
In a large bowl, beat eggs with sugar for about 10 minutes or until thickened and pale. Blend oil and cooled chocolate into the egg mixture.
In a small bowl, stir together the flour, baking powder, baking soda, and salt. Stir flour mixture into egg mixture until just blended. Stir in zucchini and chopped nuts. Using an ice cream scoop, spoon batter into 24 paper lined or greased muffin cups, filling the cups 2/3 full.
Bake for 20 minutes or until fork or toothpick inserted in muffin comes out clean. Let cool in pans on rack for 10 minutes. Remove from pans, let cool completely.
black bean soup
Super easy, slow cooker recipe. I served this alongside some baked potatoes.
black bean soup
2 cloves garlic, minced
1 medium onion, chopped
2 stalks celery, chopped
2 medium carrots,chopped
1 lb uncooked, dry black beans
1 cup salsa
1 tbsp chili powder
1/2 tbsp cumin
1 tsp oregano
4 cups chicken or vegetable broth
2 cups water
Optional garnishes:
sliced scallions
shredded cheddar cheese
avocado chunks
sour cream
Rinse beans under cool water and pick out any stones or debris.
Combine garlic, onion, celery, carrots, black beans, salsa, chili powder, cumin, oregano, broth and water i a 5-7 quart slow cooker. Stir well.
Cook on high for 6-8 hours. Once the beans are very soft, blend the soup until it is thick and creamy (leave some beans whole if desired). Taste the soup and add salt if needed.
Garnish with scallions, cheese, avocado or a dollop of sour cream.
black bean soup
2 cloves garlic, minced
1 medium onion, chopped
2 stalks celery, chopped
2 medium carrots,chopped
1 lb uncooked, dry black beans
1 cup salsa
1 tbsp chili powder
1/2 tbsp cumin
1 tsp oregano
4 cups chicken or vegetable broth
2 cups water
Optional garnishes:
sliced scallions
shredded cheddar cheese
avocado chunks
sour cream
Rinse beans under cool water and pick out any stones or debris.
Combine garlic, onion, celery, carrots, black beans, salsa, chili powder, cumin, oregano, broth and water i a 5-7 quart slow cooker. Stir well.
Cook on high for 6-8 hours. Once the beans are very soft, blend the soup until it is thick and creamy (leave some beans whole if desired). Taste the soup and add salt if needed.
Garnish with scallions, cheese, avocado or a dollop of sour cream.
Wednesday, May 27, 2015
shrimp scampi pasta
a much welcome meal after eating seemingly-endless leftovers for a week. everyone ate it up!
shrimp scampi pasta
makes 6 servings
1/4 cup olive oil
1 lb peeled and deveined raw shrimp
4 large garlic cloves, finely minced
1 red bell pepper, finely sliced and chopped (optional)
1/2 tsp dried hot red-pepper flakes (optional)
1/2 cup dry white wine
1 tsp salt
1/2 tsp black pepper
3 tbsp unsalted butter
1 lb pasta noodles (linguine, spaghetti or fettucine)
1/2 cup chopped fresh flat-leaf parsley
1/2 cup freshly grated parmesan (optional)
Boil water for pasta in a 6-8 quart pot.
Meanwhile, heat oil in a 12 inch heavy skillet over moderately high heat until hot, but not smoking. Then saute shrimp, turning over once, until just cooked through, about 2 mins and transfer with a slotted spoon to a large bowl.
Add garlic to remaining oil in skillet and saute for 1 min, or until fragrant. Add in red bell peppers and saute for a few mins, until almost tender. Add wine, salt and pepper and cook over high heat, stirring occasionally, 1 minute. Add butter to skillet, stirring until melted and stir in shrimp. Remove skillet from heat.
Cook pasta in boiling water until al dente. Reserve 1 cup pasta cooking water, then drain pasta in a colander. Toss pasta well with shrimp mixture, parsley and half of parmesan cheese Add some of the reserved cooking water if necessary to thicken the sauce.
shrimp scampi pasta
makes 6 servings
1/4 cup olive oil
1 lb peeled and deveined raw shrimp
4 large garlic cloves, finely minced
1 red bell pepper, finely sliced and chopped (optional)
1/2 tsp dried hot red-pepper flakes (optional)
1/2 cup dry white wine
1 tsp salt
1/2 tsp black pepper
3 tbsp unsalted butter
1 lb pasta noodles (linguine, spaghetti or fettucine)
1/2 cup chopped fresh flat-leaf parsley
1/2 cup freshly grated parmesan (optional)
Boil water for pasta in a 6-8 quart pot.
Meanwhile, heat oil in a 12 inch heavy skillet over moderately high heat until hot, but not smoking. Then saute shrimp, turning over once, until just cooked through, about 2 mins and transfer with a slotted spoon to a large bowl.
Add garlic to remaining oil in skillet and saute for 1 min, or until fragrant. Add in red bell peppers and saute for a few mins, until almost tender. Add wine, salt and pepper and cook over high heat, stirring occasionally, 1 minute. Add butter to skillet, stirring until melted and stir in shrimp. Remove skillet from heat.
Cook pasta in boiling water until al dente. Reserve 1 cup pasta cooking water, then drain pasta in a colander. Toss pasta well with shrimp mixture, parsley and half of parmesan cheese Add some of the reserved cooking water if necessary to thicken the sauce.
Thursday, April 23, 2015
roasted herb sweet potatoes
yummy.
roasted herb sweet potatoes
makes 4 servings
3 sweet potatoes, peeled and cubed
1 tsp dried oregano
2 garlic cloves, coarsely chopped
salt
olive oil
Preheat oven to 375. (I was also baking something else, so mine were baked at 450 for ~20 mins, and then 350 for another 20, and it was scrumptious!)
Combine all ingredients and lay out on a baking pan.
Bake in preheated oven for 45 mins.
roasted herb sweet potatoes
makes 4 servings
3 sweet potatoes, peeled and cubed
1 tsp dried oregano
2 garlic cloves, coarsely chopped
salt
olive oil
Preheat oven to 375. (I was also baking something else, so mine were baked at 450 for ~20 mins, and then 350 for another 20, and it was scrumptious!)
Combine all ingredients and lay out on a baking pan.
Bake in preheated oven for 45 mins.
Wednesday, February 25, 2015
creamy buttermilk dressing
I made this dressing in an attempt to recreate one of my favorite salads from dirty-bird-to-go (minus the cornbread croutons and fried chicken) and also to entice our two toddlers to eat salad; it worked by the way! Not the healthiest - it's basically cream, cream and more cream, but everyone ate lots of salad and was happy about it, too!
makes 1 cup
1/3 cup mayonnaise
1/3 cup sour cream
1/3 cup buttermilk
3 tbsp lemon juice or rice wine vinegar
1 large garlic clove, minced or mashed
salt and pepper to taste
Combine all ingredients until well blended.
Wednesday, February 18, 2015
chicken scallopini and farfalle pasta
another recipe from blue apron. Not sure if I would make the chicken again, but the pasta was excellent.
chicken scallopini with farfalle
5-6 servings
4 chicken cutlets
1 lb farfalle (bowtie) pasta
3 cloves garlic
1 lemon, juiced
parsley, chopped
4 tbsp butter
3/4 cup grated pecorino cheese
1/2 cup panko breadcrumbs
1/4 cup flour
In a large pan, heat 1 tbsp of olive oil on medium until hot. Add the breadcrumbs and toast, stirring frequently, 2-3 mins or until golden brown. Remove from heat, and season with salt and pepper to taste. Transfer to a bowl and set aside. Wipe out pan.
Cook the pasta according to the directions on package. Reserve 3/4 cup of the pasta water, then drain the pasta and set aside.
While the pasta cooks, pat the chicken dry with paper towels; place on a plate and season each side with sat and pepper, then evenly coat with the flour. In the breadcrumb pan, heat a thin layer of olive oil on medium high until hot. Add the chicken and cook 4-5 mins per side or until golden brown and cooked through.
Add the lemon juice and 1/4 cup water. Season with salt and pepper. Reduce the heat to medium and cook, swirling occasionally, 1-2 mins or until slightly reduced.
Add half the butter. cook, swirling occasionally 1-2 mins, or untiil combined. Remove from heat and set aside. Wipe out the pan.
In the pan, heat 1 tbsp olive oil on medium high until hot. Add the garlic and saute, 1-2 mins or until softened and fragrant. Add the cooked pasta, remaining butter, all but a pinch of the pecorino cheese and 1/2 cup of the reserved pasta water. Season with salt and pepper to taste.
Cook, stirring constantly, 2-3 mins, or until the pasta is coated. (If the sauce seems dry, slowly add the remaining reserved pasta water to achieve your desired consistency). Transfer to a serving dish and garnish with the toasted bread crumbs, remaining cheese and half the parsley. Garnish the chicken with the remaining parsley. Enjoy!
chicken scallopini with farfalle
5-6 servings
4 chicken cutlets
1 lb farfalle (bowtie) pasta
3 cloves garlic
1 lemon, juiced
parsley, chopped
4 tbsp butter
3/4 cup grated pecorino cheese
1/2 cup panko breadcrumbs
1/4 cup flour
In a large pan, heat 1 tbsp of olive oil on medium until hot. Add the breadcrumbs and toast, stirring frequently, 2-3 mins or until golden brown. Remove from heat, and season with salt and pepper to taste. Transfer to a bowl and set aside. Wipe out pan.
Cook the pasta according to the directions on package. Reserve 3/4 cup of the pasta water, then drain the pasta and set aside.
While the pasta cooks, pat the chicken dry with paper towels; place on a plate and season each side with sat and pepper, then evenly coat with the flour. In the breadcrumb pan, heat a thin layer of olive oil on medium high until hot. Add the chicken and cook 4-5 mins per side or until golden brown and cooked through.
Add the lemon juice and 1/4 cup water. Season with salt and pepper. Reduce the heat to medium and cook, swirling occasionally, 1-2 mins or until slightly reduced.
Add half the butter. cook, swirling occasionally 1-2 mins, or untiil combined. Remove from heat and set aside. Wipe out the pan.
In the pan, heat 1 tbsp olive oil on medium high until hot. Add the garlic and saute, 1-2 mins or until softened and fragrant. Add the cooked pasta, remaining butter, all but a pinch of the pecorino cheese and 1/2 cup of the reserved pasta water. Season with salt and pepper to taste.
Cook, stirring constantly, 2-3 mins, or until the pasta is coated. (If the sauce seems dry, slowly add the remaining reserved pasta water to achieve your desired consistency). Transfer to a serving dish and garnish with the toasted bread crumbs, remaining cheese and half the parsley. Garnish the chicken with the remaining parsley. Enjoy!
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