The two brown, soft, getting way to ripe to eat bananas were begging to be turned into bread. But there were only two. So, I added nuts and an apple to the mix to fill in the empty space and created an amazing loaf! I found the basic start to the banana bread recipe on-line, then added the nuts and apple myself. This bread is super easy and super yummy. Perfect for a cool Autumn evening snack.
Apple Banana Walnut Bread
2 ripe bananas, smashed
1 apple, peeled, diced
1/2 cup walnuts
1/3 cup melted butter
3/4 cup sugar
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of all-purpose flour
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. Add the baking soda and salt to the mixture and stir. Add the flour and walnuts, mix. Finally add diced up apple, give it a good stir. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.
DEEEEEELICIOUS!!!!!!
****Oh...My...God...I know why the bread is sinfully good - I added a shit ton of butter. Oops. I must have read 3/4 cup butter rather than 1/3 cup. I seem to recall scooping three 1/4 cups of butter into the bowl. Oh well, it was awesome if not terribly fattening and artery clogging.
Monday, October 19, 2009
Walnut Jasmine Rice
Looking for a simple yet not totally plain side dish? I prepared this recipe last night and liked it. No wild bursts of flavor, but it has a subtle yumminess to it that will be a nice side kick to many different main courses. I served this with the Tofu Steaks, and the rice went nicely with the pepper walnut sauce. The walnut oil can be a little pricey, but can also be used for salad dressings, so keep it stored in the refrigerator for other uses.
Walnut Jasmine Rice
2 3/4 cup water
1/4 cup dry white wine
1/2 tsp salt
1 1/2 cups uncooked Jasmine or Basmati rice
1/4 cup finely chopped fresh flat-leaf parsley
1/4 cup walnuts, toasted and chopped
2 TBS toasted walnut oil
1/4 tsp fresh ground black pepper
1. Bring first 3 ingredients to a boil in a medium saucepan, add rice. Cover and simmer 20 minutes until liquid is absorbed. Remove from heat, stir in parsley, walnuts, oil and pepper.
Walnut Jasmine Rice
2 3/4 cup water
1/4 cup dry white wine
1/2 tsp salt
1 1/2 cups uncooked Jasmine or Basmati rice
1/4 cup finely chopped fresh flat-leaf parsley
1/4 cup walnuts, toasted and chopped
2 TBS toasted walnut oil
1/4 tsp fresh ground black pepper
1. Bring first 3 ingredients to a boil in a medium saucepan, add rice. Cover and simmer 20 minutes until liquid is absorbed. Remove from heat, stir in parsley, walnuts, oil and pepper.
Sunday, October 18, 2009
Tofu Steaks with Red Pepper-Walnut Sauce
I am not a fan of tofu as a general rule unless it is fried to crispy oblivion. I was skeptical that this dish, based from plain extra firm tofu, could possibly be tasty. But my cousin prepared this for her family and promised even her meat loving, tofu hating papa found this to be scrumptious, so I gave it a try. I was not disappointed either, this dish is fabulous!
There are wonderful aromas in the preparation while chopping the fresh herbs and toasting the walnuts. I would recommend this dinner on a Sunday evening or a night where a little extra time can be spent in the kitchen. The end result is worth all the work and sink full of dishes.
Tofu Steaks with Red Pepper-Walnut Sauce (from Cooking Light)
1 (14 oz) package water-packed extra-firm tofu
1/4 cup finely chopped fresh basil
1/4 cup water
2 TBS chopped fresh parsley
1 TBS chopped fresh thyme (I used about 1 tsp dry)
2 TBS white wine vinegar
1 TBS Dijon mustard
1/2 tsp salt
1/2 crushed red pepper
8 garlic cloves, minced (I use about 4 cloves)
1/2 cup all-purpose flour
1/2 cup egg substitute
2 cups panko (Japanese breadcrumbs)
2 TBS olive oil
3 TBS chopped walnuts, toasted
1 (12 oz.) bottle roasted red peppers, drained
1. Cut tofu in 1/2 to thin, then again to make 4 slices. Place tofu slices between two clean kitchen towels (or several paper towels if needed) Place a heavy book on top and allow moisture to absorb into towels for 30 minutes.
2. Combine basil and next 8 ingredients through garlic, place in a zip lock bag. Add tofu and seal, marinating in refrigerator 1 hour, turning occasionally.
3. Place flour in a shallow dish. Place egg substitute in another shallow dish. Place panko in yet another shallow dish.
4. Remove tofu from marinade, reserving remaining marinade. Working with one tofu piece at a time, dredge tofu in flour, shaking off excess. Dip tofu in egg substitute, allowing excess to drip off. Coat tofu completely with panko, pressing lightly to adhere. Set aside. Repeat with remaining tofu, flour, egg substitute and panko.
5. Heat a large nonstick skillet over medium-high heat. Add olive oil to pan, swirling to coat. Add tofu to pan. Reduce heat to medium and cook 4 minutes on each side until browned. Remove tofu from pan, keep warm.
6. Combine reserved marinade, walnuts, and bell peppers in a blender, process until smooth. Pour bell pepper mixture into pan, cook over med-high heat 2 minutes until heated. Serve with tofu.
There are wonderful aromas in the preparation while chopping the fresh herbs and toasting the walnuts. I would recommend this dinner on a Sunday evening or a night where a little extra time can be spent in the kitchen. The end result is worth all the work and sink full of dishes.
Tofu Steaks with Red Pepper-Walnut Sauce (from Cooking Light)
1 (14 oz) package water-packed extra-firm tofu
1/4 cup finely chopped fresh basil
1/4 cup water
2 TBS chopped fresh parsley
1 TBS chopped fresh thyme (I used about 1 tsp dry)
2 TBS white wine vinegar
1 TBS Dijon mustard
1/2 tsp salt
1/2 crushed red pepper
8 garlic cloves, minced (I use about 4 cloves)
1/2 cup all-purpose flour
1/2 cup egg substitute
2 cups panko (Japanese breadcrumbs)
2 TBS olive oil
3 TBS chopped walnuts, toasted
1 (12 oz.) bottle roasted red peppers, drained
1. Cut tofu in 1/2 to thin, then again to make 4 slices. Place tofu slices between two clean kitchen towels (or several paper towels if needed) Place a heavy book on top and allow moisture to absorb into towels for 30 minutes.
2. Combine basil and next 8 ingredients through garlic, place in a zip lock bag. Add tofu and seal, marinating in refrigerator 1 hour, turning occasionally.
3. Place flour in a shallow dish. Place egg substitute in another shallow dish. Place panko in yet another shallow dish.
4. Remove tofu from marinade, reserving remaining marinade. Working with one tofu piece at a time, dredge tofu in flour, shaking off excess. Dip tofu in egg substitute, allowing excess to drip off. Coat tofu completely with panko, pressing lightly to adhere. Set aside. Repeat with remaining tofu, flour, egg substitute and panko.
5. Heat a large nonstick skillet over medium-high heat. Add olive oil to pan, swirling to coat. Add tofu to pan. Reduce heat to medium and cook 4 minutes on each side until browned. Remove tofu from pan, keep warm.
6. Combine reserved marinade, walnuts, and bell peppers in a blender, process until smooth. Pour bell pepper mixture into pan, cook over med-high heat 2 minutes until heated. Serve with tofu.
Friday, October 16, 2009
Seared Scallops with White Beans
Looking for a quick one dish wonder for a busy week night dinner? Here it is! This dish comes together in less than 30 minutes, offers protein and veggies and tastes delicious! Use either fresh or frozen scallops, but allow time for thawing if frozen scallops are chosen. Serve with a crusty dinner bread to soak up some of the yummy broth that is left in the pan.
Seared Scallops with White Beans (from Coo.king Light)
2 TBS olive oil, divided
1 pounds sea scallops
1/4 tsp salt
1 cup chopped onion
1/8 tsp crushed red pepper
2 garlic cloves, minced
1/4 cup dry white wine
1 cup veggie broth
1 (15oz) can cannellini beans
1 (6oz) package fresh baby spinach
2 TBS chopped fresh basil
1. Heat 1 TBS oil in large nonstick skillet over med-high heat. Sprinkle scallops evenly with salt. Add scallops to pan and
cook 2 minutes each side until done. Remove from pan and keep warm.
2. Add remaining 1 TBS oil and onion to pan, saute 2 minutes. Add pepper and garlic, cook 20 seconds, stirring constantly. Stir in wine, cook 1 minute until most of liquid evaporates. Stir in broth and beans, cook 2 minutes. Add spinach, cook 1 minute until wilted. Remove from heat and stir in basil.
Seared Scallops with White Beans (from Coo.king Light)
2 TBS olive oil, divided
1 pounds sea scallops
1/4 tsp salt
1 cup chopped onion
1/8 tsp crushed red pepper
2 garlic cloves, minced
1/4 cup dry white wine
1 cup veggie broth
1 (15oz) can cannellini beans
1 (6oz) package fresh baby spinach
2 TBS chopped fresh basil
1. Heat 1 TBS oil in large nonstick skillet over med-high heat. Sprinkle scallops evenly with salt. Add scallops to pan and
cook 2 minutes each side until done. Remove from pan and keep warm.
2. Add remaining 1 TBS oil and onion to pan, saute 2 minutes. Add pepper and garlic, cook 20 seconds, stirring constantly. Stir in wine, cook 1 minute until most of liquid evaporates. Stir in broth and beans, cook 2 minutes. Add spinach, cook 1 minute until wilted. Remove from heat and stir in basil.
Friday, October 9, 2009
Black and White Beans with Orzo
This dish is delicious and fairly easy in preparation. I strayed from the directions ever so slightly and rather than steam the veggies I add them into the bean mixture instead, choosing to only steam the frozen green beans. This recipe calls for Curry powder to be added into the Orzo but lends only a mild Curry flavor. My hubby does not like traditional Curry dishes but enjoys this dish each time. So if you are not a fan of Curry give this one a try anyway as final flavoring is delicious and not overwhelmingly Curried.
Black and White Beans with Orzo (adapted from Low Fat Ways to Cook Vegetarian)
Olive oil
1 medium/large onion, chopped
2 cloves garlic, minced
1 (15oz) can black beans, rinsed and drained
1 (15oz) can Cannelloni beans (white kidney beans), rinsed and drained
2 1/4 cups veggie broth (divided)
1/2 tsp ground cumin powder
1 cup uncooked orzo
2 tsp curry powder
1/4 tsp ground red pepper
2 medium zucchini, chopped
2 cups cauliflower flowerets
2 cups frozen green beans
Bring 1 3/4 cups veggie broth to a boil in a medium saucepan. Add orzo, curry powder and red pepper. Reduce heat and simmer ~ 10 minutes until most of liquid is absorbed and orzo is tender. Stir often to prevent sticking.
Add olive oil to large skillet over med-high heat. Add onion and garlic, saute 5 minutes. Stir in beans, zucchini, cauliflower and 1/2 cup veggie broth. Cover and simmer 15 minutes, stirring frequently.
Meanwhile steam green beans in separate saucepan.
Add steamed green beans to bean mixture and serve over orzo.
Black and White Beans with Orzo (adapted from Low Fat Ways to Cook Vegetarian)
Olive oil
1 medium/large onion, chopped
2 cloves garlic, minced
1 (15oz) can black beans, rinsed and drained
1 (15oz) can Cannelloni beans (white kidney beans), rinsed and drained
2 1/4 cups veggie broth (divided)
1/2 tsp ground cumin powder
1 cup uncooked orzo
2 tsp curry powder
1/4 tsp ground red pepper
2 medium zucchini, chopped
2 cups cauliflower flowerets
2 cups frozen green beans
Bring 1 3/4 cups veggie broth to a boil in a medium saucepan. Add orzo, curry powder and red pepper. Reduce heat and simmer ~ 10 minutes until most of liquid is absorbed and orzo is tender. Stir often to prevent sticking.
Add olive oil to large skillet over med-high heat. Add onion and garlic, saute 5 minutes. Stir in beans, zucchini, cauliflower and 1/2 cup veggie broth. Cover and simmer 15 minutes, stirring frequently.
Meanwhile steam green beans in separate saucepan.
Add steamed green beans to bean mixture and serve over orzo.
Wednesday, October 7, 2009
Spicy Peas and Spinach
I have been so bad about updating the food blog - sorry! To my defense I have alot going on right now, but that is really no excuse to not share delicious recipes with friends.
This dish was part of a special dinner I hosted a couple weeks ago. We had Moroccan Ficken and this Spicy Pea dish which went together nicely. The Moroccan Ficken has a sweetness to the flavor due to the dried apricots, so the spicy of this dish is a nice contrast. I love sweet and savory in the same meal!
Spicy Peas and Spinach (from What's Coo.king Veg.etarian by Jenny Stacey)
1 1/4 cups green split peas ****need to soak before cooking!****
2 pounds fresh spinach
olive oil
1 onion, halved and sliced
1 tsp grated ginger root
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp ground coriander
2 garlic cloves, crushed
1 1/4 cup veggie broth
salt/ and pepper
1. Rinse and sort through split peas, then transfer to a bowl and soak in water for 2 hours.
2. Heat oil in saucepan and add onion, spices and garlic. Saute for 3 - 5 minutes.
3. Add drained split peas, spinach and broth. Simmer covered 10 - 15 minutes until peas are cooked and liquid has been mostly absorbed. Season with salt and pepper.
This dish was part of a special dinner I hosted a couple weeks ago. We had Moroccan Ficken and this Spicy Pea dish which went together nicely. The Moroccan Ficken has a sweetness to the flavor due to the dried apricots, so the spicy of this dish is a nice contrast. I love sweet and savory in the same meal!
Spicy Peas and Spinach (from What's Coo.king Veg.etarian by Jenny Stacey)
1 1/4 cups green split peas ****need to soak before cooking!****
2 pounds fresh spinach
olive oil
1 onion, halved and sliced
1 tsp grated ginger root
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp ground coriander
2 garlic cloves, crushed
1 1/4 cup veggie broth
salt/ and pepper
1. Rinse and sort through split peas, then transfer to a bowl and soak in water for 2 hours.
2. Heat oil in saucepan and add onion, spices and garlic. Saute for 3 - 5 minutes.
3. Add drained split peas, spinach and broth. Simmer covered 10 - 15 minutes until peas are cooked and liquid has been mostly absorbed. Season with salt and pepper.
Sunday, August 9, 2009
Garlicky Spaghetti with Beans and Greens
What a simple and tasty summer time pasta! I made this last night and we both loved it's simplicity and flavor.
Garlicky Spaghetti with Beans and Greens (From Cooking Light August 2009)
12 oz uncooked spaghetti
1/4 tsp salt, divided
3 TBS olive oil
2 TBS minced fresh garlic (I only used 4 cloves)
1/4 tsp fresh ground pepper
1 pint grape tomatoes, halved
1 (16 oz) can cannelloni beans, rinsed and drained
5 oz fresh arugula leaves (I used more, maybe 6 - 7 oz)
2 TBS fresh lemon juice
1/2 cup fresh grated Parmesan cheese
1. Cook pasta according to package directions. Scoop out 1/2 cup pasta water before draining. Place drained pasta in a bowl, add 1/4 tsp of salt, and set aside.
2. Return pot to medium heat and add oil and garlic. Cook 1 - 2 minutes until garlic is lightly browned, stirring often. Stir in remaining salt, tomatoes, and beans. Cook about 2 minutes.
3. Add pasta, reserved pasta water and arugula, tossing gently to combine. Remove from heat. Stir in lemon juice and cheese.
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