We basically love banana bread at our house. Dickson asks for it quite frequently, but it's usually the "getting the bananas to last long enough to actually make banana bread out of them" that's a problem. It rarely happens. But it did last week, and this lovely banana bread came as a result. I already have a banana bread recipe posted on here, which I love, but this one is amazing too. You must try it. It is so delicious and banana-ie.
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
Friday, September 30, 2011
Sunday, September 18, 2011
Beef with Peppers
12 oz. angel hair or linguine pasta
1-1/2 pound Flank Steak, Sliced Very Thin Against The Grain
1/2 cup Low Sodium Soy Sauce
2 Tbls Oyster Sauce
1 Tbls sesame Oil
3 Tbls Apple Juice
3 Tbls Packed Brown Sugar
2 Tbls Cornstarch
1 Tbls Minced Fresh Ginger
2 cloves Garlic, Minced
1 tsp Red Chile Paste (or A Few Dashes Red Chile Oil)
2 Tbls Canola Oil
1 whole Medium Yellow Onion Sliced
2 whole Red Bell Peppers, Cored And Sliced Into Rings
Red Pepper Flakes, For Sprinkling
Mix together soy sauce, oyster sauce, sesame oil, apple juice, brown sugar, cornstarch, ginger, garlic, and chili paste (or chili oil.) Place sliced beef in the mixture and toss to coat. Set aside.
Heat 1 tablespoon oil in a large skillet over medium-high to high heat. When it is very hot, throw in the onions and cook for less than a minute. Remove to a separate plate. Return skillet to flame, allow to reheat, and add bell peppers. Cook for a minute, tossing, until peppers have brown/black bits but are still firm. Remove to a plate.
Return skillet to heat and allow to get hot. Add the remaining tablespoon of oil to the skillet. Add 1/3 of the meat mixture, evenly distributing over the surface of the skillet. Allow to sit for 20 to 30 seconds, then turn with tongs. Cook for another 30 seconds, then remove to a separate plate. Repeat with remaining meat until all brown.
Reduce heat to low. Add all meat, onions, and peppers to the skillet and toss to combine. Pour in remaining sauce (the sauce the meat marinated in*) and stir. Allow to simmer on low for a few minutes. Sauce will slowly thicken. Turn off heat.
Cook pasta noodles. Drain, then add 1/2 the noodles to stir fry. Toss together, then add more noodles to taste. Add very hot water if needed to thin.
(source: adapted from www.thepioneerwoman.com)
1-1/2 pound Flank Steak, Sliced Very Thin Against The Grain
1/2 cup Low Sodium Soy Sauce
2 Tbls Oyster Sauce
1 Tbls sesame Oil
3 Tbls Apple Juice
3 Tbls Packed Brown Sugar
2 Tbls Cornstarch
1 Tbls Minced Fresh Ginger
2 cloves Garlic, Minced
1 tsp Red Chile Paste (or A Few Dashes Red Chile Oil)
2 Tbls Canola Oil
1 whole Medium Yellow Onion Sliced
2 whole Red Bell Peppers, Cored And Sliced Into Rings
Red Pepper Flakes, For Sprinkling
Mix together soy sauce, oyster sauce, sesame oil, apple juice, brown sugar, cornstarch, ginger, garlic, and chili paste (or chili oil.) Place sliced beef in the mixture and toss to coat. Set aside.
Heat 1 tablespoon oil in a large skillet over medium-high to high heat. When it is very hot, throw in the onions and cook for less than a minute. Remove to a separate plate. Return skillet to flame, allow to reheat, and add bell peppers. Cook for a minute, tossing, until peppers have brown/black bits but are still firm. Remove to a plate.
Return skillet to heat and allow to get hot. Add the remaining tablespoon of oil to the skillet. Add 1/3 of the meat mixture, evenly distributing over the surface of the skillet. Allow to sit for 20 to 30 seconds, then turn with tongs. Cook for another 30 seconds, then remove to a separate plate. Repeat with remaining meat until all brown.
Reduce heat to low. Add all meat, onions, and peppers to the skillet and toss to combine. Pour in remaining sauce (the sauce the meat marinated in*) and stir. Allow to simmer on low for a few minutes. Sauce will slowly thicken. Turn off heat.
Cook pasta noodles. Drain, then add 1/2 the noodles to stir fry. Toss together, then add more noodles to taste. Add very hot water if needed to thin.
(source: adapted from www.thepioneerwoman.com)
Honey Bun Cake
I made this for our Sunday family dinner, and it was a big hit. It really did taste just like a honey bun! Quite delicious. And super easy.
1 package yellow cake mix
3/4 cup vegetable oil
4 eggs
1 (8 ounce) container sour cream
1 cup brown sugar
1 tablespoon ground cinnamon
2 cups confectioners' sugar
4 tablespoons milk
1 tablespoon vanilla extract
Preheat oven to 325 degrees F (165 degrees C).
In a large mixing bowl, combine cake mix, oil, eggs and sour cream. Stir by hand approximately 50 strokes, or until most large lumps are gone. Pour half of the batter into a greased bundt pan. Combine the brown sugar and cinnamon, and sprinkle over the batter in the cake pan. Spoon the other half of the batter into the cake pan, covering the brown sugar and cinnamon. Twirl the cake with a butter knife or icing knife until it looks like a honey bun.
Bake for about 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Frost cake while it is still fairly hot. Serve warm.
To Make the frosting: In a small bowl, whisk together the confectioner's sugar, milk and vanilla until smooth.
(Source: www.allrecipes.com)
1 package yellow cake mix
3/4 cup vegetable oil
4 eggs
1 (8 ounce) container sour cream
1 cup brown sugar
1 tablespoon ground cinnamon
2 cups confectioners' sugar
4 tablespoons milk
1 tablespoon vanilla extract
Preheat oven to 325 degrees F (165 degrees C).
In a large mixing bowl, combine cake mix, oil, eggs and sour cream. Stir by hand approximately 50 strokes, or until most large lumps are gone. Pour half of the batter into a greased bundt pan. Combine the brown sugar and cinnamon, and sprinkle over the batter in the cake pan. Spoon the other half of the batter into the cake pan, covering the brown sugar and cinnamon. Twirl the cake with a butter knife or icing knife until it looks like a honey bun.
Bake for about 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Frost cake while it is still fairly hot. Serve warm.
To Make the frosting: In a small bowl, whisk together the confectioner's sugar, milk and vanilla until smooth.
(Source: www.allrecipes.com)
Monday, September 12, 2011
Pasta with Artichoke Hearts & Tomatoes
2 Tablespoons Olive Oil
2 Tablespoons butter
3 cloves garlic, minced
1/2 whole medium onion, finely diced
1 can artichoke hearts (14.5 Oz. quartered or whole) drained
1 can diced tomatoes with juice (14.5 Oz.)
1 cup heavy cream
1/2 cup chicken broth (more as needed)
1/2 teaspoon nutmeg
Salt & pepper to taste
1 pound spaghetti noodles
1 cup parmesan cheese, freshly grated
2 Tablespoons fresh chives (or other herbs) chopped
Cook spaghetti until al dente. Drain and set aside.
Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes. Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not undersalt!) Cook over low heat until heated through, then turn off heat.
Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Pour sauce over the top. Add chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.
(source: www.thepioneerwoman.com)
2 Tablespoons butter
3 cloves garlic, minced
1/2 whole medium onion, finely diced
1 can artichoke hearts (14.5 Oz. quartered or whole) drained
1 can diced tomatoes with juice (14.5 Oz.)
1 cup heavy cream
1/2 cup chicken broth (more as needed)
1/2 teaspoon nutmeg
Salt & pepper to taste
1 pound spaghetti noodles
1 cup parmesan cheese, freshly grated
2 Tablespoons fresh chives (or other herbs) chopped
Cook spaghetti until al dente. Drain and set aside.
Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes. Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not undersalt!) Cook over low heat until heated through, then turn off heat.
Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Pour sauce over the top. Add chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.
(source: www.thepioneerwoman.com)
Tuesday, September 6, 2011
White Bean Chicken Chili
2 large chicken breasts
1 medium onion, diced
4 cloves garlic, minced
2 cans diced green chilies
4 cups chicken broth
1-1/2 Tablespoons cumin
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
salt & pepper to taste
1 can Great Northern Beans, Rinsed
1/2 cup milk
1/2 cup grated Monterey Jack cheese
Put chicken, onions, garlic, chilis, spices, and chicken broth in the crockpot and cook on high for four hours, or on low for eight hours. Shred the chicken.
Add the beans, milk, and cheese to the crock pot. Check seasoning and adjust, adding cayenne pepper and paprika if desired. Stir, and cook on high for another hour.
Serve in a bowl. Garnish with cilantro, sour cream, extra cheese, pico de gallo and guacamole. (You could also roll everything up in a warm corn tortillas.)
(adapted from Pioneer Woman's "Simple, Hearty White Chili")
1 medium onion, diced
4 cloves garlic, minced
2 cans diced green chilies
4 cups chicken broth
1-1/2 Tablespoons cumin
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
salt & pepper to taste
1 can Great Northern Beans, Rinsed
1/2 cup milk
1/2 cup grated Monterey Jack cheese
Put chicken, onions, garlic, chilis, spices, and chicken broth in the crockpot and cook on high for four hours, or on low for eight hours. Shred the chicken.
Add the beans, milk, and cheese to the crock pot. Check seasoning and adjust, adding cayenne pepper and paprika if desired. Stir, and cook on high for another hour.
Serve in a bowl. Garnish with cilantro, sour cream, extra cheese, pico de gallo and guacamole. (You could also roll everything up in a warm corn tortillas.)
(adapted from Pioneer Woman's "Simple, Hearty White Chili")
Friday, September 2, 2011
Thai Honey Peanut Chicken
Although I like peanuts, peanut butter, peanut butter cookies, and Reeses Pieces, I generally don't like anything cooked in a peanut sauce. But I needed to make something for dinner and found this recipe. I was desperate, so I made it. It was yummy!
The original recipe had half of the amount of sauce as what is written below; I usually double sauce recipes because I'm just a saucey kind of a girl. I also added some vegetables into the mix.
1 pound Chicken, In Chunks
1/2 onion, chopped
1 bell pepper, diced
1 cup mushrooms, diced
1/2 cup soy sauce
4 Tablespoons honey
2 Tablespoons lime juice
2 teaspoons minced garlic
2 heaping Tablespoons natural peanut butter
1 teaspoon curry powder
Cook chicken in a little bit of olive oil; add onions, peppers, and mushrooms and cook for a few minutes, until the chicken is no longer pink. Put in the rest of the ingredients for the sauce, and stir so there aren't any chunks. Cook on medium-low for 7-8 minutes. Serve topped with sesame seeds.
(Source: adapted from www.tastykitchen.com)
The original recipe had half of the amount of sauce as what is written below; I usually double sauce recipes because I'm just a saucey kind of a girl. I also added some vegetables into the mix.
1 pound Chicken, In Chunks
1/2 onion, chopped
1 bell pepper, diced
1 cup mushrooms, diced
1/2 cup soy sauce
4 Tablespoons honey
2 Tablespoons lime juice
2 teaspoons minced garlic
2 heaping Tablespoons natural peanut butter
1 teaspoon curry powder
Cook chicken in a little bit of olive oil; add onions, peppers, and mushrooms and cook for a few minutes, until the chicken is no longer pink. Put in the rest of the ingredients for the sauce, and stir so there aren't any chunks. Cook on medium-low for 7-8 minutes. Serve topped with sesame seeds.
(Source: adapted from www.tastykitchen.com)
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