Banana Bread

This post is looooooooooooong overdue.  I've been meaning to post a recipe for like 6 months..so here it is.

I had some overripe bananas that I didn't want to go to waste so I thought...Banana Bread!

I looked up a recipe online and it was fabulous!  Bennett was the best banana masher in the house!  He loves to help in the kitchen.  I found it here.

It was so good he had to close his eyes to lick the spoon!

I added pecans for a little crunch.

INGREDIENTS

• 3 or 4 ripe bananas, smashed

• 1/3 cup melted butter

• 1 cup sugar (can easily reduce to 3/4 cup)

• 1 egg, beaten

• 1 teaspoon vanilla

• 1 teaspoon baking soda

• Pinch of salt
• 1 1/2 cups of all-purpose flour
• I added 1/2 cup pecans to change it up a bit

METHODNo need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.

Spaghetti Squash

I had no idea that squash spaghetti tasted like noodles! This is the coolest vegetable. You can find a baked version here, but I cooked this squash the slacker way and used the microwave.

Ingredients
One Spaghetti Squash

Directions
1. Poke 3-4 holes in your squash.
2. Microwave for 4-5 minutes (7-8 minutes for large squash).
3. Feel the outside of the squash.
4. Microwave in one minute intervals until the outside of the squash feels just a little bit squishy.
5. Remove from microwave & slice the squash.
6. Remove the seeds.
7. Take a fork and spindle the squash. It will start to look like noodles.
8. Use them with any recipe just like any other noodle.

I added spaghetti sauce and called it a day. The taste difference between spaghetti squash & noodles are not that distinct.

Enjoy!

Sweet Onion Pie

My Dad's cousin, Don sent this recipe to me.  His wife makes it every year and it is always a hit.  




I forgot to take a picture but it basically a cheese and onion pie!  I will take one the next time I make it.



4-5 large sweet onions, sliced ¼ in. thick (quarter inch)
4 T. butter
Salt & Pepper
3 eggs
½ c. milk (half cup)
4 T. flour
1 c. grated sharp cheddar or Gruyere, plus
2 T. extra grated cheese for top
1 9 in. pastry crust, uncooked

In large skillet over medium heat, saute onions in butter until golden but not brown, about 40 minutes. Turn off heat. Add salt and pepper. Set aside.

Pre-heat oven to 400 degrees. In medium bowl, mix eggs, milk, flour, and the one cup of cheese. Add the onions, stir until evenly distributed.

Pour all into pie shell, sprinkle reserved 2 T. cheese evenly on top. Bake for 35 to 45 minutes, or until crust is brown. Let sit for 5 minutes before cutting.

roasted kohlrabi.

I bought some kohlrabi at the Washington, MO farmer's market. I was eating it raw for the most part until a friend suggested that I roast a batch with some garlic and olive oil.

So I did.

It looks like french fries, but it's totally a vegetables! The roasting gave the kohlrabi a completely different taste. If you ever have the opportunity o purchase kohlrabi - do it!

Ingredients
-One head kohlrabi

Directions
-preheat oven to 450
-slice the kohlrabi into french fry like portions.
-toss with extra virgin olive oil, salt, pepper, and minced garlic
-roast for 15-20
-remove and serve immediately
-if you're feeling saucy, add a little parmesan cheese to give it an extra kick

Grilled Corn

Can I just be honest with anyone who reads this blog? I have been in a serious cooking funk for like 3 months. We didn't eat microwave dinners, but I just didn't want to be in the kitchen. Now that spring has sprung and farmer's markets are in full force, I'm back on track and in the kitchen.

This recipe is a variation from Green Bean Delivery. Corn is a pretty big deal around Indiana and it is a perfect side dish especially if you like kernels in your teeth.

Directions
Soak the corn for an hour in cold water. Drain.

Preheat grill to medium. Grill the corn, turning frequently, for 15 to 20 minutes. The husks will turn pale and start to brown. As the corn steams, the kernels will turn bright and glossy. Remove from grill and completely remove the husks.

Melt butter onto a plate and roll the ears of corn in the butter. Place the corn on a serving tray and season with salt and pepper. Sprinkle the herbs over the corn and garnish with freshly grated cheese.

Serves 4

++++

I hope to be around the blog a little more in the next few months. I'm in the market for some new pots and pans. Any suggestions? What does everyone else use? I've had mine since college and I know nothing about what to look for.

Happy Eating!

Bunny Bait

We made bunny bait the other night for Bennett's school Easter snack.  It made so much that I was able to package some for Henry's teachers.  I found it on Pinterest via here.  This site is so great because she will even e-mail you the bunny bait tag.  I asked too late so I had to make my own.  But, I have them if you now want me to forward them to you.  

This recipe was fun and VERY EASY to make.  It just took a few ingredients and about 10 minutes.

Ingredients

2 cups pretzel sticks

2 cups rice chex

1 bag microwave white popcorn, popped

1 bag white melting candies

spring sprinkles

1 bag Easter m&m's

Spread the first 3 ingredients out on a lined cookie sheet.

Add the white chocolate and mix together, coating everything.  Add the sprinkles and m&m's after it is mixed.  If you add the sprinkles and m&m's and then coat...they will all be covered!

Bag up for friends or teachers!

roasted cabbage

I’ve never cooked cabbage. It’s actually been sitting in my refrigerator for longer than I would like to admit and because I don’t have the heart to throw food away, I finally prepared it. I saw this recipe on Budget Bytes and it seemed easy enough.

Ingredients
One head of cabbage
Italian dressing

Directions
STEP 1: Preheat the oven to 425 degrees. Remove any wilted leaves from the outside of the cabbage. Rinse under cool water and shake as much excess water from the cabbage as possible.

STEP 2: Cut the cabbage into wedges, leaving the stem/core intact (this will hold the wedges together during roasting). Place the wedges on a baking sheet sprayed with non-stick spray. Brush the dressing onto all sides of the cabbage wedges, even the bottom.

STEP 3: Let the cabbage roast in the oven for 30-40 minutes depending on the size of the wedges and your desired doneness. About half way through (15-20 minutes in), remove the cabbage and carefully turn wedges over to allow them to roast on the other side (tongs work best). The cabbage should be tender and brown and crispy on the outer edges.

Wow. This recipe turned out really well! The cabbage alone is tasty, but I shredded the cabbage and added it to my tacos. Yum.

Green Smoothie

I adapted this recipe from Annie's Eats and it was yummy!

Yield: 2-3 servings
Ingredients:
1 banana (frozen or not), cut into chunks
1 cup chopped pineapple
1½ cups orange juice
2½ cups baby spinach leaves, rinsed and dried
1-2 tbsp. honey

Directions:
Combine all ingredients in a blender or food processor and puree until completely smooth. Taste and adjust sweetness with additional honey, if desired. Serve immediately.

Lemon Meringue Pie

I was shocked that my meringue came out so beautifully!

My husband, Neil loves lemon meringue pie.  His grandmother's pie is his favorite.  I wanted to surprise him on his 31st birthday with his favorite pie.  It was a little harder to make that I thought it would be, but I was pretty impressed with how it turned out.  I found the recipe here.

Ingredients

• 1 cup white sugar
• 2 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 2 lemons, juiced and zested (I didn't use zest b/c I was too tired to zest the lemon)
• 2 tablespoons butter
• 4 egg yolks, beaten
• 1 (9 inch) pie crust, baked
• 4 egg whites
• 6 tablespoons white sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
3. To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
4. Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Matzah (unleavened bread)

I made Matzah bread for Sunday school this week.  Our teacher needed some to have a visual for The Last Supper so I volunteered to make it.  I really volunteered because my grandmother used to make unleavened bread every week for her church.  She never missed  a Sunday and made the stuff for years.  I even remember "helping" her sometimes.  It was so easy!  I watched this video for instructions.

Ingredients:

2 cups all purpose flour (Do NOT use self-rising flour)

3/4 cup water

2 tablespoons olive oil

Mix all ingredients together and roll out until flat onto a baking sheet.  Poke holes with a fork.  Bake at 475 degrees for 6-7 minutes or until crisp.  

Hammie Egg Sammies

I found this recipe on Pinterest. It was quick and easy and apparently somewhat healthy. Sadly, I forgot to add green onions and the cheese, but the ham, egg, salt and pepper, tasted just fine.

Ingredients
Eggs
Ham slices (thin)
Salt & Pepper
Green onions (optional)
Shredded cheese (any kind optional)

Directions
Place sliced ham in muffin pan cups.
Put eggs in each ham cup.
Bake at 400 degrees for 15 minutes.
Sprinkle with cheese and green onions and serve immediately.

Heart Shape Calzones

I love calzones for the versatility. You can throw virtually any type of ingredients inside, sprinkle a little cheese, and bake to perfection. With versatility also come options for presentation. I saw some heart shape calzones on Pinterest and decided to give ‘em a whirl.

I started off with my absolute favorite pizza crust recipe from Martha Stewart. I typically always have some on hand because we are definitely pizza eaters.

Calzone Dough
*freezer friendly

Ingredients
•1 1/2 cups warm (115 degrees) water
•2 packets (1/4 ounce each) active dry yeast
•1/4 cup olive oil, plus more for bowl
•2 tablespoons sugar
•2 teaspoons coarse salt
•2 cups all-purpose flour (spooned and leveled), plus more for kneading
•2 cups whole-wheat flour (spooned and leveled)

Directions
1.Place water in a large bowl; sprinkle with yeast. Let stand until foamy, about 5 minutes. Brush another large bowl with oil.
2.In bowl with yeast, whisk sugar, oil, and salt. Stir in flours with a wooden spoon until a sticky dough forms. Transfer to oiled bowl; brush top of dough with oil. Cover bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1 hour.
3.Turn dough out onto a well-floured surface. With floured hands, knead until smooth, about 15 seconds; divide into two balls.
4.Set balls on a plate (they should not touch); freeze until firm, about 1 hour. Then freeze in a freezer bag up to 3 months. Thaw overnight in refrigerator.
*If you aren’t freezing, then skip #4 and just use the dough!

Calzone Filling
-whatever your heart desires
-I used marinara sauce, mozzarella cheese, and ground beef flavored with hamburger seasoning.

Directions
-use a heart shape cookie cutter (or just free hand it)
-spread your marinara, cheese and toppings on one piece of the heart (leave a little room around the edges to seal the calzone)
-place the other heart dough on top and seal the edges with a fork
-brush the top with some melted butter and sprinkle a little salt or garlic salt
-place in a pre-heated oven (400 degrees) for 12-15 minutes

Enjoy! It’s perfect for your special someone on Valentine’s Day!

Granola Bars

This is the second time that I've made these granola bars. The first time they crumbled, but still tasted great. I ate the whole batch as cereal. This time they stayed together a little better, but I'll still probably eat with milk or sprinkled on top of yogurt.

I would like to think this is a super healthy snack because there is no added sugar! I'll be making some more healthy recipes as the new year progresses. I hope all of you have a wonderful new year!

Ingredients
4 cup rolled oats (not the instant)
3/4 cup peanut butter (melted)
3/4 cup honey
1 cup of mixed nuts, raisins, sunflower seeds or any other concoction.

Directions
Mix oats and honey.
Pour in melted peanut butter.
Stir in mix of nuts, raisins, etc.
Press into 9x11 baking dish.
Bake at 350 degrees for 25 minutes.
Let cool completely then cut and store in air tight container.

Roasted Garbanzo Beans

We're trying to be a little healthier and I really need a snack substitute. I think this recipe just might work.

Ingredients
One can garbanzo beans (also known as chickpeas)
Extra virgin olive oil
Seasoning salt (Cavenders, Tony’s, etc.)
Kosher Salt

Directions
Drain and pat dry the Garbanzo beans
Toss with olive oil
Roast at 450 degrees for 30-45 minutes
Sprinkle with seasoning to taste
Serve immediately

Nice, healthy snack!

Buttermilk Blackberry Breakfast Cake

I whipped up this recipe for our small group breakfast and it was divine! Blueberries were in the original recipe, but blackberries were on sale so I went went those instead. I will hopefully try it with blueberries in the near future.

Serves 6-8

½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup + 1 tablespoon sugar
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries *I used blackberries
½ cup buttermilk

1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

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Pumpkin Bread

The best way to go into a sugar coma (other than downing pure sugar) is eating a slice of pumpkin bread at Starbucks. I love it. I hate it. It’s so good. It’s so bad.

Bottom line. It tastes like a little piece of goodness on my tongue, but it has a whole lotta sugar.

Naturally I wanted to recreate the recipe to punish myself or rather my hips. The Starbucks Pumpkin bread recipe has a whole slew of other spices/ingredients none of which I had in my cabinet so I turned my focus to this recipe which turned out just as well with minimal ingredients.

Happy Thanksgiving! I’ll be posting one of my favorite dressing recipes some time later this week!

PS – I still don’t know what my main dish will be tomorrow. Turkey or Ham? What does your family do?

Ingredients

1 1/2 Cups All Purpose Flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup butter (melted)
1 can of solid pack pumpkin (approx. 15 oz.)
2 large eggs
1 1/2 cups sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon vanilla

Directions

Heat oven to 350. Combine dry ingredients and set aside. Mix egg, pumpkin, butter, sugar. Add remaining ingredients. Mix until well corporated. Cook 35-50 minutes or bread is set in the middle.

Chicken Tortilla Soup

I haven't cooked in forever! This week is looking like another busy one too, so I guess I'll be eating more frozen meals:). I did get a quick chance to make this delicious soup. I feel like I'm in college again. This big pot of soup will last me all week long especially since Ben won't eat it:).

The original recipe uses ground beef or deer meat, but I substituted chicken and it worked just fine. Great for a cold day when you need something warm and spicy!

Ingredients
1 cup shredded or diced chicken
3 cans chili beans
1 can while kernel corn
1 15 oz tomato sauce
1 can diced Rotel
1 can diced tomatoes
1 envelope taco seasoning
1 envelope ranch dressing mix
1 1/2 cup water (about)

Directions
Mix all ingredients and heat over medium for 10-15 minutes. Serve with cheese, sour cream, or avocado slices.

Creamy Shrimp Pasta

I had some leftover shrimp and wanted to make something delish for my family tonight.  I think it would have been tastier if I would have actually followed the recipe and added the Old Bay.  I didn't have any so I left it out.  It was OK.  It is a perfect dish for my dad because it was very bland and will probably not hurt his post-cancer mouth.  I found this recipe on Pinterest via here.


Creamy Shrimp Pasta

Ingredients
1 16 oz box of pasta (I used bow ties)
1/2 cup frozen peas
2 Tbsp butter
1 pound shrimp, peeled and deveined
1 1/2 Tbsp Old Bay, divided (low sodium kind if you can find it)
2 cups half-and-half
1/3 cup Parmesan cheese, grated
2 green onions, sliced thinly

Directions Cook pasta according to directions on package. During the last minute of cooking add the peas. Drain and reserve 1/4 cup of the cooking liquid.

In a large skillet over medium heat, melt the butter. Add the shrimp and sprinkle with 1/2 tablespoon of Old Bay. Cook for 3 minutes or until they start to turn pink. Reduce heat to medium-low.

Stir in the half-and-half, reserved cooking liquid, Parmesan cheese and the rest of the Old Bay. Simmer for 5 minutes or until the sauce begins to thicken. Remove from heat and add the pasta, peas and green onion. Let stand for 5 minutes before serving (this gives the sauce a few more minutes to thicken)

Serve with extra grated Parmesan cheese.