the best banana bread

 

We like cinnamon, ginger and cloves in pumpkin bread so why not banana bread?  I went ahead and doubled the recipe and made two loaves.  They turned out perfectly and we were able to share a loaf with friends who also enjoyed it.

the best banana bread (lalalisette)

3 ripe bananas

1/2 cup sugar

1/2 cup brown sugar

2 eggs

1 tablespoon honey (I omitted)

1/2 teaspoon vanilla extract

1/2 cup butter, melted

1/2 teaspoon salt

1/3 teaspoon cinnamon (I used 1/2 teaspoon)

1/4 teaspoon nutmeg (I used 1/2 teaspoon)

1/4 teaspoon cloves (I used a rounded 1/4 teaspoon)

dash of ginger powder (I used 1/4 teaspoon)...you've got to be able to taste the spices!

1 1/2 cups flour

1 teaspoon baking soda

1/2 cup walnuts or pecans, chopped, optional

Preheat oven to 350 degrees.

Mash bananas

Mix the mashed bananas, melted butter, eggs and vanilla extract.  Add sugars.  Add in the salt and spices.

Add the flour, baking soda and nuts and mix until just combined.

Pour batter into a greased 9x5 bread pan.

Bake for 45-50 minutes, or until inserted toothpick comes out clean.

crockpot thai chicken curry

 

My oldest daughter made this curry and it sounded so delicious I asked her for the recipe.  It was even better than I expected.  It was SO good!! One of my new favorites.  I love easy recipes.

crockpot thai chicken curry (theendlessmeal.com)

1-2 cups chicken stock (I used vegetable stock)

2-4 tablespoons Thai red curry paste (I used 4 tablespoons)

1 tablespoon soy sauce

1 tablespoon coconut sugar or brown sugar (I omitted)

1 tablespoon minced ginger

1 tablespoon fish sauce

3 cloves garlic, minced

1 pound boneless skinless chicken thighs (I used chicken breasts)

1 medium onion, chopped (I used 3 tablespoons dried minced onion)

1-2 chili peppers (I used 2 teaspoons chili garlic sauce)

14 ounce can coconut milk

1 large bunch of kale, roughly 2 packed cups (I used 4 cups)

optional: cilantro, chili peppers and lime to serve

Place all the ingredients, except for the coconut milk and kale into your crockpot and stir together well.  Set your crockpot on high for 4 hours.

After 4 hours, stir in the coconut milk and kale and let it sit while you prepare the rice.

Top with a little cilantro, lime and if you like it extra spicy, some chopped chili peppers.

taiwanese meefun

 

I loved all the veggies in this dish.  It was especially good with kimchi...but I'm starting to enjoy kimchi with just about anything with these sorts of ingredients.

taiwanese meefun (New York Times Page-A-Day Calendar)

5 ounces dried rice vermicelli

4 dried shiitake mushrooms

5 tablespoons olive oil (I scaled WAY back)

2 eggs, lightly beaten

2 large shallots, thinly sliced (I used green onion)

kosher salt

1 large carrot, cut into thin matchsticks (about 2 1/2 cups)

1/4 small green cabbage, shredded (about 2 1/2 cups)

8 ounces baked tofu, cut into think matchsticks (about 2 cups) (I made baked tofu cubes)

3 tablespoons soy sauce

1 teaspoon ground white pepper (I used 1/2 teaspoon ground black pepper)

1/4 cup fresh cilantro roughly chopped

chile oil, for serving

In a medium bowl, cover rice vermicelli in cold water and soak until softened, 5 to 10 minutes.  Drain and set aside.  Soak dried mushrooms in warm water until hydrated and softened, about 10 minutes, then drain and slice 1/4-inch thick.

Heat 1 tablespoon oil in a large deep skillet over medium heat.  Add beaten eggs, swirl to create an even layer and cook until eggs are set and cooked through, about 1 minute.  Transfer the cooked eggs onto a cutting board.  Let cool slightly, then cut into matchsticks.  Set aside.

Return the skillet to the stove and raise heat to medium high.  Add a little oil, the shallots and shiitake mushrooms.  Season with salt.  Cook, stirring frequently, until the edges of shallots begin to brown, 3 to 4 minutes.

Add carrot, season with salt and cook, stirring frequently, until softened but still crisp.  Add cabbage and cook stirring frequently, until slightly wilted.

Add tofu, soy sauce, drained noodles and 1 cup water, and cook stirring frequently until the noodles absorb the water, 5 to 6 minutes.  Season with salt and pepper and stir in reserved eggs to combine.  Serve topped with cilantro and chile oil.

crispy baked tofu

 

I found this recipe because I needed to make baked tofu to go into a different recipe I was making (Taiwanese Meefun).  This recipe was great!  I love that I now how how to make it so I can throw it into stir fries and other dishes and the tofu won't crumble to bits.

crispy baked tofu (cookie & kate)

1 block (12-15 ounces) organic extra firm tofu

1 tablespoon extra-virgin olive oil

1 tablespoon soy sauce

1 tablespoon cornstarch

Preheat oven to 400 degrees and line a large, rimmed baking sheet with parchment paper to prevent the tofu from sticking.

To prepare the tofu, drain the tofu and use your palms to gently squeeze out some of the water.  Slice the tofu into thirds lengthwise so you have 3 even slabs.  Stack the slabs on top of each other and slice through them lengthwise to make 3 even columns, then slice across to make 5 even rows. 

Line a cutting board with paper towels then arrange the tofu in an even layer on the towels.  Fold the towel over the cubed tofu then press gently to help the tofu drain.  Let the tofu rest for at least 10 minutes up to 30 minutes.

Transfer the pressed tofu to a medium mixing bowl and drizzle with the olive oil and soy sauce.  Toss to combine.  Sprinkle the starch over the tofu and toss the tofu until the starch is evenly coated, so there are no powdery spots remaining.

Tip the bowl of tofu over onto your prepared baking sheet and arrange the tofu in an even layer.  Bake for 25 to 30 minutes, tossing tofu halfway, until the tofu is deeply golden on the edges.  Use as desired.

slow-cooker cauliflower, potato and white bean soup

 

This soup is creamy and delicious.  My kids couldn't easily guess what was in the soup.  Carrots was one of the guesses.  Garbanzo beans was another guess.  Good guesses but incorrect.

slow-cooker cauliflower, potato and white bean soup (New York Times Page-A-Day Calendar)

1 pound Yukon gold potatoes, peeled and cut into 1 to 2-inch chunks

1 pound cauliflower, chopped into bite-sized florets and stems

2 (15-ounce) cans cannellini beans, drained

1/2 yellow onion, minced

3 garlic cloves, smashed and minced

3 1/2 cups vegetable stock

3 tablespoons unsalted butter (I used 1 tablespoon)

1 sprig fresh thyme or 1/2 teaspoon dried thyme

1/2 teaspoon garlic powder

course kosher salt and black pepper

1 teaspoon lemon juice

8 ounces sour cream (1 cup at room temperature) dang- I forgot this part

1/2 cup chopped chives

shredded cheddar cheese for serving

In a slow cooker, combine the potatoes, cauliflower, beans, onion, garlic, vegetable stock, butter, thyme, garlic powder and 1 1/2 teaspoons kosher salt.  Cover and cook until the vegetables are very tender, about 8 hours on low.

Remove and discard the thyme sprig, and turn off the slow cooker.  Add the lemon juice.  To make a completely smooth and creamy soup, puree the ingredients.  Stir in the sour cream and chives.  Taste and add additional salt if necessary.  Serve in bowls topped with black pepper and shredded cheddar.

roasted vegetables for vegetable sandwiches

 

Hall of fame.  These roasted veggies are perfect for a roasted veggie sandwich.  Toast some ciabatta bread, smear with basil or tomato pesto, pile on the veggies and top with some cheese.  You can even melt the cheese.

roasted vegetables for vegetable sandwiches (adapted from Eating Well)

1 zucchini, thinly sliced

1 red bell pepper, cored, seeded and thinly sliced

1 green bell pepper, cored, seeded and thinly sliced

1 onion, sliced

2 teaspoons extra-virgin olive oil

2 cloves garlic, minced

1/2 teaspoon salt

1/4 teaspoon pepper

Preheat oven 450.  Toss vegetables with oil, garlic, salt and pepper .  Put on a prepared baking sheet.  Roast the vegetables until tender and starting to brown, 30 to 35 minutes.  Let cool.

silky zucchini soup

 

Hall of Fame.  This soup really is silky and delicious.  What made this mild, delicious soup even better was some fresh dill that I am growing in my very own kitchen. 

silky zucchini soup (food & wine)

1 tablespoon butter

2 tablespoons extra-virgin olive oil (I used 1 tablespoon)

1 small onion, finely chopped (I used 3 tablespoons dried onion)

1 garlic clove, thinly sliced (I used minced garlic)

kosher salt

freshly ground pepper

1 1/2 pounds zucchini, halved lengthwise and sliced 1/4-inch thick (I used 5 medium zucchini)

2/3 cup vegetable stock

1 1/2 cups water (I used 2 cups)

In a large saucepan, melt the butter in the olive oil.  Add the onion and garlic, season with salt and pepper and cook over moderately low heat, stirring frequently, until softened, 7 to 8 minutes.

Add the zucchini and cook, stirring frequently, until softened, about 10 minutes.  Add the stock and 1 1/2 cups of water and bring to a simmer; cook until the zucchini is very soft, about 10 minutes.

Working in two batches, puree the soup in a blender until it's silky-smooth.

Return the soup to the saucepan and season with salt and pepper.  Serve it either hot, garnished with fresh dill.