Banana Bread for my Bambino

 

 

We go through bananas like crazy in my house.  My sons and I live 40 minutes away from where they go to school and I teach, and the promise of a banana for breakfast gets my 4-year-old out of bed at 5:30 in the morning (he actually just asked for a banana as I write this post . . . too funny).   In spite of living with a potassium junkie, I occasionally have overripe bananas stinkin' up the joint.  I made this version of grandma's bread using candied pecans I had left over from my Thanksgiving baking.  With or without the pecans, this is a hearty bread and reaches it's maximum yumminess a day after baking.  It also freezes well; I pre-slice and freeze so I have it handy for a quick breakfast.

1 cup shortening

2 cups sugar

4 eggs

4 large, overripe bananas, puréed

3 teaspoons baking soda

3 cups white flour

1 cup whole wheat flour

1 teaspoon salt

1 1/4 tablespoons vanilla extract

3/4  tablespoon maple extract

1 teaspoon cinnamon

1 1/4  cups toasted walnuts, chopped
3/4 cup candied pecans, chopped fine
(toss about a cup of whole pecans with 2 tablespoons of honey.  Layer on waxed paper and toast in the oven at 200º until honey hardens up a bit.  Cool completely then process in a food processor until there are no large chunks)

 

 

 

1. Preheat oven to 350º. Cream shortening and sugar with mixer. Add eggs and cream again. Add extracts and mix to combine. Add bananas a bit at a time.

3. In a separate bowl, mix all the remaining dry ingredients together. Slowly fold flour mixture into banana mixture. When all flour is wet, mix batter with hand mixer; don't overmix.  Gently fold in walnuts and pecans.

4.  Divide evenly into 2 greased bread pans (batter will be thick). Bake for about 1 hour at 350º. Reduce heat to 300º and bake for another 10-15 minutes, or until knife inserted in center comes out clean.

 

 

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I Made You No-Bake Cookies because I'm Super Cool like That . . .

Full disclosure:  I. Do. Not. Like. No-Bake. Cookies.  I don't know why that is, but I never have, never will.  I DO like my man, however, so when he asked for these during my Christmas-cookie-baking-frenzy I was happy to make them for him.  This is my grandmother's recipe with a few additions of my own. 

 

 

 

1 stick butter (use Earth Balance to veganize recipe)

2 cups sugar

4 tablespoons cocoa

½ cup milk (non-dairy milk to veganize.  I wonder how this would taste using dark chocolate almond milk . . . next time I'm trying it!)

1 cup smooth peanut butter (use chocolate-peanut butter if you can find it!)

1 tablespoon vanilla extract

1 teaspoon chocolate extract

3 cups oatmeal

Waxed paper

Powdered sugar and extra cocoa for dusting (if desired)

 

 

 

 

1.  Melt butter over medium-low heat in a heavy saucepan.   
2.  Add  sugar, cocoa, and milk, raise temperature to medium, and stir occasionally until the mixture reaches a slow boil.
3.  Let boil for 3 to 4 minutes then remove from heat. 
4.  Add peanut butter, vanilla, chocolate extract and oatmeal.
5.  Let mixture cool for 2 to 3 minutes, then drop on waxed paper. You can shape them into round cookies if you choose. 
6.  Dust with powdered sugar and cocoa if desired.  Allow cookies to cool and harden on paper before moving.

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Rice Pie to Die For (yeah, yeah, that's an exaggeration. It's pretty darn good, though!)

I love potluck parties.  I love the idea of them, anyway . . . everyone brings their best dish and guests happily gorge on plastic plates heaped with the craziest combinations of food.  In reality, it seems like everyone brings some variation of meatballs in Crock-pots followed by "cheesy potatoes" which are almost always prepared with ham.  For me, a potluck often leads to disappointment.  I rarely eat anything I haven't made myself since most everything has meat as a major or minor ingredient.  And very few of my family and friends are adventurous enough to eat a whole serving plate of my seitan-based offering.  So I often find myself making a desert or two and then a vegetarian dish that is made with recognizable ingredients for my meat-loving loved ones.

Rice pie is a favorite dish of mine to bring to gatherings.  It's simple and can have endless variations depending on what you add to the mix.  I like it best plain and simple (as pictured).  This is a perfect dish for get-togethers because it travels well and is really best (in my opinion) when it's room temperature.  As an added bonus, it costs next to nothing to make and if you have leftover cooked rice you can use that instead (two cups should do it). I've made this with all kinds of rice, but like using white rice the best.   

1 cup long-grain white rice
2 tablespoons butter
3/4 cup ricotta, strained
1/2 cup parmesan, grated
1 egg
1/2 cup milk

Salt and freshly ground black pepper

Pie crust, unbaked

 

 

1.  Preheat oven to 450º.  Bring 3 cups of water to boil and add 1 tablespoon salt.  Add rice and cook in boiling water for 12 minutes, then strain, and place in large bowl.  Add 2 tablespoons butter, a bit at a time, then stir in ricotta and parmesan.   Add remaining ingredients; stir.

2.  Fill pie crust with rice mixture.   Bake in the oven for 40 minutes.  Cool to room temperature before slicing and serving. 

 

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Snow Day Soup

 

 

 

This first snow storm of this year came just after Christmas.  There are two big windows in my kitchen which overlook the back yard and I stood for a long time, marvelling at both the beauty of the falling snow and at my complete and utter laziness.  I had not put away any of the patio furniture or covered the sandboxes or even (it's true) emptied the little plastic play pool from this summer.  As I watched the snow blanket my eyesore of a back yard I smirked a little knowing that my slackitude would at least be hidden from view for a few days. 

 

There is something about a snowfall and still being in my pajamas at two in the afternoon which makes my thoughts turn to soup.  How beautiful is it that I can put everything in a pot, heat it up, and be stuffing my face in under 15 minutes?    This soup was warm and cozy and just the thing to fill me up before I got all snuggly on the couch and fell asleep to "Love, Actually."   

 

 

 

1 can black-eyed peas, UNdrained
1 can creamed corn
1 cup vegetable stock
1 tablespoon nutritional yeast flakes (I get this in bulk at Whole Foods)
1 teaspoon minced garlic
1 teaspoon (more or less to taste) diced hot peppers
 ¾ cup heavy cream
½ cup cooked rice
Salt and pepper to taste
 
1.  Add all ingredients up through the peppers to a pot and bring to a slow simmer over medium-low heat.
2.  When it starts to simmer, add cream and rice until heated through.
3.  Season with salt and pepper to taste.
 

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Betrothal Brownies

So, I don't want to exaggerate, but I believe that you can't say you really love someone until you've either a: made these brownies for him or her, or b: eaten these brownies prepared by him or her and then immediately proposed marriage.  And I'll not listen to the old "but the love of my life doesn't like chocolate  . . .  "  Seriously?  Then break up before it's too late.  There are few things more miserable than being saddled to a chocolate-hater for life.  Something is fundamentally broken inside.  These brownies are so good I need to warn you against making them for someone you are casually dating.  Don't be a tease, People.  Only make these for someone if you're in it for the long haul.  They.  Are.  That.  Good. 

Even better news: if the baking of these brown beauties does lead to an engagement, I also do wedding photography!  <3 

Don't be tempted to over-bake these if they don't test clean-toothpick done...you could have found a chocolate chip where you tested. They firm up as they cool so resist the temptation to cut into them when they first come out of the oven.

2 cups fine-quality semi-sweet chocolate chips, divided
3½ ounces dark chocolate (90% cocoa), chopped
1½ sticks (¾ cup) unsalted butter
1 cup Florida Crystals sugar
2 teaspoons of prepared instant espresso, room temperature (I put 1 full tablespoon into roughly 3 ounces of hot water, then measured out the 2 teaspoons.  You can dilute it more or less to taste)
2 teaspoons vanilla extract
2 teaspoons chocolate extract
4 large eggs
1 teaspoon salt
1 cup all-purpose flour

1. Preheat oven to 350°. In a metal bowl set over a pan of barely simmering water melt the dark chocolate and one cup of the semi-sweet chocolate chips with the butter, stirring until the mixture is smooth; remove the bowl from the heat, and let the mixture cool until it's lukewarm.
2. Stir in the sugar, espresso, vanilla and chocolate extract; add the eggs, stirring after each addition. Stir in the salt and the flour, until the mixture is just combined. Mix in the remaining chocolate chips.
3. Pour the batter into a well-buttered and floured 9" x 13" baking pan, smooth the top, and bake the mixture in the middle of oven for 25 to 30 minutes, or until a tester comes out with crumbs adhering to it. Let the mixture cool completely in the pan on a rack and cut it into whatever size brownies you like.

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Don's Parmesan Crepes Stuffed with Sheer Awesomeness

Lucky Girl . . .

Last night I had the pleasure of hanging out with three of the most eligible bachelors I know: Don, Tyler and Ron.  Don is a good friend of mine who has been evolving into a real foodie.  He graciously invited me into his kitchen and let me teach him how to make one of my favorite recipes ever- Parmesan crepes (more accurately, I just showed up with bags of groceries and declared that I was teaching him how to cook something awesome). 

The evening was filled with food, drinks, and lots of laughter.  I was lucky to be surrounded by three handsome young men who are loving the bachelor life.  Ahhh . . . bachelorhood.  There are lots of perks, I think, to being an attractive, unattached man.  First off, women tend to throw themselves at you (that is, if the table conversation at tonight's dinner was true. I have my doubts though.  How are there that many "so-hot-should-be-a-stripper" single ladies looking to casually date out there, anyhow?).  Secondly, bachelors really live their lives with a "no one is the boss of me" attitude.  They seem to always be making the "moves," as if there is no turn-off switch. I assume they just hit on all women to practice for the times they want to actually close the deal.   I think bachelors often have a confidence that is lacking in many married men and, in my experience, just revel in being a dude.  It's refreshing to be around.  Unless you're trying to date an "extreme-casual-dater," that is (great phrase, isn't it?  Don coined that one).  I'm thinking now, surrounded as I was by single men, that I probably should've been using my camera to shoot a calendar rather than crepes!

Ron man-handled the grill and, frankly,
smells better than the chicken . . .
and I'm not just saying that because I'm a vegetarian! 

We were crowded into the kitchen.  While Don and I were working, Ron popped in and out as he manned the grill.  Ron, in spite of my feminine wiles, wanted nothing to do with what we were cooking up and grilled hot wings and chicken breasts for himself.  Even after a couple dedicated years of being a vegetarian, I have to admit they smelled and looked really good.

I'm posting this recipe as more of a photo collage, since we were a bit casual about amounts used (the best kinds of dishes are made that way, in my opinion).  At the end of the pictures you will find the ingredients and amounts listed for you.





Parmesan Crepes with Bechamel Sauce, Stuffed with
gardein "chicken," Asparagus, Sundried Tomatoes, Shallots and Gruyere Cheese
(See why I changed the name to Don's Parmesan Crepes Stuffed with Sheer Awesomeness?)



Before making the crepes (which is the most difficult step for this dish) we prepared all the ingredients for the filling, starting with the asparagus.

2 bunches of asparagus

1 cup coarsley-chopped parsley

Drizzle asparagus with olive oil.  Season with sea salt and white pepper then add parsley

Mix it all up with your hands until the spears are coated evenly then bake for 12 minutes at 425°

Um . . . these were ahhhhmazing!

Next, shallots and sundried tomatoes.

1 cup coarsley-chopped shallots

1/2 cup sundried tomatoes, julliened

Cook up the shallots in olive oil and 1 clove minced garlic until glistening

Add tomatoes and cook for another 5 minutes or so

Looking at this picture I just realized that I left the jar of tomatoes at Don's.  This combination of shallots sauteed with the tomatoes could have been a meal in itself.  A meal I'd be having right now if I had sense enough to bring the jar home with me!

"Chicken" comes next

Prepare 2 pieces of gardein "chicken" in a little oil

When they're done, let them rest for about 5 minutes before chopping them in small chunks

Gruyere cheese

Don't do this half-assed, People.  Fork over the money to get good-quality cheese.

Shred 8 ounces of Gruyere

Now that most of the filling is done, Don is ready to tackle the crepes

Here's the "student" himself, getting ready to master making crepes.  The next lady he makes dinner for will have me to thank, that's for sure.

1 cup flour

1/2 cup finely-ground Parmesan cheese

1 1/2 cups milk and 1 tablespoon vegetable or canola oil

2 eggs

I love the look of concentration on Don's face. 

 

Honestly, a quick peek into his cupboards and you would see that he really is an experienced cook who enjoys trying new things. 

He'd never made crepes before, but, as a self-proclaimed Master of All Flippable Foods, he quickly got the hang of it.

Mix well

Spray a small 8" pan generously with cooking spray and heat over medium-high heat.  Drop about 2 tablespoons of batter in the center of the hot pan, then swirl the pan until the batter reaches the edges and forms into a nice round shape.  Cook for about 1 minute.  You'll see it start to bubble and the edges will firm up a little

Flip it carefully.  Don't worry if the first few aren't so hot.  After 3 or so, you'll be a pro.  Cook it on the other side for about 20 seconds, then flip the crepe out of the pan onto a waiting dish

Melt 4 tablespoons of Earth Balance or butter

Next, make the sauce.  This sauce is not for the weak of heart (meaning- those who have a weak heart).  I'm sure it could cause cardiac distress.

Whisk in 1/4 cup flour and white pepper, and cook until fragrant and thick, stirring constantly.  Ron's helping me by whisking it, but I still can't convince him to try it

Grab a palmful of the Gruyere and stir it in the sauce.  Add 1/4 cup of dry white wine or vermouth and enough "No-Chicken Broth" to thin sauce to your desired consistency.  Reserve about a cup of the sauce and set aside

Add the "chicken," shallots and tomatoes and stir to mix

Don's last crepe- a beauty.  Now we're ready to assemble it.

Add a heaping tablespoon of the sauce/"chicken"/veg mix and smooth over crepe

Lay 3 or 4 asparagus stalks on top, then sprinkle some Gruyere over that.  Roll up the crepe

Ron's chicken turned out great, so the boys had very full plates.  Later, as they watched the Tiger game after dinner it was clear they had full bellies as well. 

Assembly time.  Once crepe is rolled, cover with a spoonful of the reserved sauce and sprinkle with Parmesan.  It would be even better popped under the broiler for a minute or so, but we were so hungry we skipped that step

Tyler is ready to take the first bite.  Young or old-- I love to watch a boy eat.  Look how cute he is!  After a couple bites he took a picture of it with his phone.  He said it was the best thing he ever tasted but, who knows?  Like I said, men are always flirting.

:-)

Ron's on picture duty so we can enjoy Don's creation

White wine was perfect with this

Giving props to Ron and his mad skills on the barbeque.  These looked good enough to eat.  Which the menfolk did!

Reacting to Tyler saying something charming . . .

Best part of the night?  Enjoying a glass of wine after dinner, knowing that I didn't have to do any of the dishes!!!

Don declares it a victory.  Tres magnifique!

All in all, I can safely say I was a very lucky girl last night.  I had a great dinner, good wine, and a lot of laughs.  Doesn't hurt being the only lady at a table with three very handsome men.  It's good to hang out in a testosterone cloud now and again.  :-)

Filling:

 

½ cup diced shallots

½ cup sun-dried tomatoes, julienned, extra for garnish

1 cup diced gardein "chicken"
6 ounces Gruyere cheese, grated

Sauce: 

4 tablespoons Earth Balance or butter
¼ cup flour
¼ teaspoon white pepper
¼ cup vermouth or white wine
1 ¼ cup milk

½ cup Gruyere cheese, grated
No-Chicken Broth (for thinning sauce to desired consistency)

 

 

 

 

Parmesan Crepes:

1 cup flour
1½ cups milk
2 eggs
¼  cup finely grated Parmesan (powdered)
1 tablespoon vegetable oil

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