So it’s been awhile since I’ve posted anything new mostly since I’ve been super busy with school, work, and moving. But I’m all settled now and have one glorious week off from EVERYTHING. It’s amazing. Anyway, I decided that I was in serious need of comfort and banana bread is one of the few things that provides significant amounts. So here is possibly the best banana breads I’ve ever made.
Late Night Comfort Banana Bread
2 Cups of Flour
1 Tsp baking powder
2 Tsp baking soda
1 Tsp salt
½ Tsp Cinnamon
1 stick unsalted butter, softened
¼ Cup vegetable oil
1 Cup sugar
1 Tsp vanilla
1 Cup buttermilk
2 ½ super ripe bananas (eat the other half), mashed
Preheat oven to 350 degrees. Grease two loaf pans and set aside
Combine flour, baking powder, baking soda, salt, and cinnamon in medium bowl. Stir with whisk to incorporate.
In separate (large) bowl mix together butter, oil, and sugar. Add eggs one at a time. Add vanilla and buttermilk until just combined.
Gradually add flour mixture to buttermilk mixture. Stir with wooden spoon until just incorporated. Do not overmix.
Add mashed bananas and stir.
Pour into loaf pans and bake until a toothpick in the center comes out clean. 45 minutes or so.
Sometimes dinner just needs to be something light to accompany a fabulous bottle of wine. This bruschetta is perfect for a breezy summer evening with friends and family. This recipe is basically just an outline. Add anything you would like! Capers would be a fantastic addition, as would chopped bell pepper or a little mozzarella sprinkled over the top. A good bread is crucial as a base for your bruschetta. The foodiecall kitchen used an amazing French baguette from the Black Bird Baking Company in Lakewood, Ohio. Check them out if you are in the area.
What you need:
1 French Baguette
4 or 5 Tomatoes, any color or variety.
¼ of a large red onion (about 1/3 cup chopped)
1 clove of garlic, minced plus 1 clove to rub on bread
¼ cup basil, chopped
6 tbs olive oil, plus more for baguette
2 tbs balsamic vinegar
1 ½ tsp kosher salt
½ tsp pepper
Chop tomatoes into cubes. These can be whatever size you want them to be. Chop red onion and add to tomatoes. Add garlic, salt and pepper.
Add olive oil and balsamic vinegar to tomatoes, cover bowl with plastic wrap. This can be refrigerated for up to 3 hours or served immediately.
Meanwhile, slice baguette into ½ to ¾ inch rounds and place on foil lined baking sheet. Drizzle with olive oil and a little salt. Toast in 350 degree oven for about 4 minutes or until slightly crisp.
Rub the toasted rounds with a clove of garlic, sliced in half. Top baguette rounds with tomato topping and chopped basil.
I was raised eating full-fat baked goods. My mother didn’t believe in low fat anything and naturally, I am skeptical of anything labeled low or reduced fat. Why eat something if it’s not in its genuine fat and calorie laden form? I think I will begin making an exception to my rule with this coffee cake. It’s wonderfully moist and not too sweet. Perfect breakfast food on a lazy sunday morning.
Blackberry Coffee Cake
Adapted from Whole Foods Market Recipe
For the streusel topping:
4 tbs butter
½ cup all purpose flour
½ cup light brown sugar
½ tsp ground cinnamon
½ tsp ground cardamom
For the cake:
1 ½ cups all-purpose flour
¼ cup white sugar
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup plain non-fat yogurt
1 ½ tsp vanilla extract
1 cups fresh blackberries
1/3 cup sliced almonds
What you need to do:
First preheat oven to 350 degrees (f). Spray 8-inch square cake pan with nonstick cooking spray. Set aside.
Assemble streusel topping, blending with fork or fingers. Set aside.
In a large mixing bowl combine flour, sugar, baking powder, baking soda and salt. Set aside.
I small bowl, whisk together yogurt, eggs, and vanilla. Mix into flour mixture. Gently fold in one cup of blackberries. Pour batter into prepared pan.
Evenly distribute streusel topping over the top of batter. Then scatter remaining blackberries over the top. Sprinkle with almonds.
Bake for about 40 minutes or until a toothpick inserted into the middle comes out clean.
As soon as the weather gets even remotely warm in Ohio, everybody puts on shorts and flip flops and fires up the grill. As the smell of barbeque wafted down the street, I found myself thinking about making some barbeque tofu. While grilling tofu is not advised, you can most certainly bake it. This recipe is quick, easy, and is great by itself or in a sandwich.
What you need:
One block of extra firm tofu, pressed and drained
¾ Barbeque sauce. KC Masterpiece is fabulous but whatever trips your trigger is fine.
½ small onion, sliced
1 tsp salt
½ tsp pepper
1 tbs olive oil
Preheat oven to 375 degrees (f). Slice tofu into whatever shape is most convenient to your needs. The foodiecall kitchen cut the tofu into neat little squares, most conducive to sandwich making.
Line a Pyrex pan with foil (trust me you want to do this. Saves tons of time in clean up). Lightly oil the bottom with 1 tbs olive oil.
Place tofu in pan and pour sauce over the top. Toss the tofu a few times to coat evenly. Lay sliced onions on top and sprinkle salt and pepper on top.
Bake uncovered for 45 minutes or until done.
I don’t eat chicken. In fact, I don’t eat meat at all. That’s probably the reason that the majority of the recipes on here are vegan and vegetarian. However, I am asbolutly in love with chicken based entirely on the fact that it is such a blank canvas. Much like tofu is to vegans, you can pretty much flavor chicken anyway you want.
Needless to say, I live with a bunch of carnivores and, as much as they like my “rabbit food”, they occasionally want something…..meatier. Here’s a honey balsamic chicken recipe which I’m told is delicious. You don’t have to serve it with the “smashed” potatoes and onions but I’ve always thought potatoes go pretty well with chicken.
For the Maraniade:
2/3 cup balsamic vinegar
4 tbs olive oil
¼ cup honey
1 tsp sea salt
a couple cranks of black pepper.
Whisk together and pour over three boneless skinless chicken breasts in a pyrex dish. Cover with saran wrap and place in fridge for about 1 hour, flipping over at the half way point.
Preheat your oven to 400 degrees (f)
Whisk together 1 ½ cup chicken stock, ¼ cup Balsamic Vinagar, 5 tbs honey, and set aside. After your chicken is done marinating, Place chicken in a roasting pan with a rack. If you don’t have a fancy roasting pan with a rack, like me, you just place a cooling rack over the pyrex dish and lay the chicken on top. Pour the marinade over the top as well as the stock mixture.
When your chicken is, as Emeril would say, “happy”, make a little aluminum foil tent over the top of the pan.
Let bake for 25 minutes and then flip and baste. Bake for another 25 minutes. I would recommend checking for doneness since your chicken make take more or less time.
Serve immediately with smashed potatoes.
Smashed Potatoes and Onions:
5 tbs olive oil
3 to 4 baking potatoes, boiled
½ medium onion
1 tsp sea salt
½ tsp cracked black pepper
In a large skillett, heat oil and add onions. Let brown and add potatoes and seasoning. Smash with fork or potato masher and lightly brown. Serve immediately.
I once had a magnet that said something to the effect of “I love cooking with wine. Sometimes I even add it to the food”. I feel like everything tastes better with a splash of red wine. In lieu of my normal wine, I had a hankering for a beer yesterday and set my sights on Cheddar Beer bread. The process is enhanced by the consumption of the remaining beer.
There are an awful lot of beers out there that you can use in this bread. Being a Cleveland girl, it was almost a given that I would use something from Great Lakes Brewing Company. My favorite is the Dortmunder Gold.
3 Cups all purpose flour
1 Tbs baking powder
1 tsp salt
2 tbs sugar
¾ tsp dried thyme
2 garlic cloves, minced
2 ¼ cups grated cheddar cheese
12oz Beer (1 bottle).
Mix all ingredients together, mixing in beer last. Batter should be the consistency of bisquick.
Spoon into a well greased bread pan and bake at 350 degrees (f) for about 50 minutes or until a toothpick in the center comes out clean.
Ideally, you should let it cool for at least 25 minutes before you slice it. But I think everybody knows that it fairly unlikely you will.
I love Ina Garten. I’ve have watched her show since it’s inception and I have all the books. Ina Garten is fantastic. When her Back to Basics came out I was beyond excited. This recipe is the first I have made from the book and I think it is wonderful.
1 ½ sticks unsalted butter at room temp.
1/3 Cup light brown sugar
½ cup pecans
1 Package frozen puff pastry. 2 sheets
2 tbs unsalted butter
2/3 cup light brown sugar
3 tsp ground cinnamon
1 cup raisins
Preheat oven to 400 degrees. Place 12 cup muffin pan on a parchment lined cookie sheet
Beat with mixer 1 ½ sticks butter and brown sugar. Put about 1 tablespoon of mixture in bottom of muffin tins. Sprinkle on pecans.
On a floured counter top or board unfold puff pastry and brush with about half of the melted butter. Sprinkle half of sugar, cinnamon, and raisin mixture on puff pastery, leaving about 1 inch around the edges.
Roll the pastry tightly as though you were making a jellyroll. Trim ends and cut roll into six even pieces.
Place pieces into muffin tin as illustrated. Repeat process with second sheet of puff pastry.
Ina says to bake for 30 minutes but my buns took about 25. Cool buns for 5 minutes and then flip into parchment. The best way to do this is to flip onto the parchment paper and sort of hold the inverted muffin tin in place until all the sticky goodness comes out of the bottom and drips onto the rolls.
It’s important to let the rolls cool for about 20 minutes or so to prevent a burnt tongue as I did since I have no self control when it comes to things like this.