Another one of my kiddo's favorites!!!
1 1/2 cups white whole wheat flour
1/2 tsp salt
1 cup succanat
1 tsp baking soda
1 cup pumpkin puree
1/2 cup canola oil
2 eggs, beaten
1/4 cup water
1/4 tsp fresh ground nutmeg
1/4 tsp cinnamon
1/4 tsp allspice
Preheat oven to 350. Spray loaf pan with flour spray. Mix together the flour, succanat, salt and baking soda. Add all wet ingredients and stir to thoroughly combine. Pour batter into loaf pan. Bake 50-60 minutes or until toothpick comes out clean. Remove loaf from pan and cool on baker's rack.
Thursday, September 30, 2010
Banana Bread
My kiddos love this bread!!! It is one of their favorite breakfast treats. Who could resist thick slices of homemade banana bread, a plate of fresh fruit and a glass of icy cold milk??? I'm just saying ;-) I have cleaned up my recipe by using white whole wheat flour and succanat instead of white sugar...the kids have no clue that I have tweaked the original recipe!
4 ripe bananas
2 eggs
2 cups white whole wheat flour
3/4 cup succanat***
1 tsp salt
1 tsp baking soda
1/2 cup coarsely chopped walnuts or dark chocolate, optional
Preheat oven to 350. Spray loaf pan with flour spray. In a medium bowl mash bananas and add eggs. Beat eggs and bananas together. Add dry ingredients and stir to thoroughly combine. Add nuts or chocolate and blend. Bake in oven for 55-60 minutes. Remove bread from pan and let cool on baker's rack.
*** You can find succanat right next to the regular sugar in most large stores...or head to Whole Foods.
4 ripe bananas
2 eggs
2 cups white whole wheat flour
3/4 cup succanat***
1 tsp salt
1 tsp baking soda
1/2 cup coarsely chopped walnuts or dark chocolate, optional
Preheat oven to 350. Spray loaf pan with flour spray. In a medium bowl mash bananas and add eggs. Beat eggs and bananas together. Add dry ingredients and stir to thoroughly combine. Add nuts or chocolate and blend. Bake in oven for 55-60 minutes. Remove bread from pan and let cool on baker's rack.
*** You can find succanat right next to the regular sugar in most large stores...or head to Whole Foods.
Thursday, September 23, 2010
Not Your Mama's Meatloaf
The original recipe is from Gourmet magazine. I have tweaked it here and there. This meatloaf is sweet, smokey and oh so good.
1 cup fine fresh bread crumbs (from 2 slices firm white or wheat bread)
1/3 cup whole milk
1 medium onion, finely chopped
4 garlic cloves, minced
1 medium stalk celery , finely chopped
1 medium carrot, finely chopped
2 tbsp unsalted butter
1 tbsp Worcestershire sauce
1 tbsp cider vinegar
1/4 tsp ground allspice
1/4 pound bacon (about 4 slices), chopped
1/2 cup pitted prunes, chopped
1 1/2 lbs ground beef or ground turkey
1/2 pound ground pork
2 large eggs
1/3 cup finely chopped flat-leaf parsley
Preheat oven to 350°F with rack in middle.
Soak bread crumbs in milk in a large bowl.
Meanwhile, cook onion, garlic, celery, and carrot in butter in a large heavy skillet over medium heat, stirring occasionally, 5 minutes. Cover skillet and reduce heat to low, then cook until carrot is tender, about 5 minutes. Remove from heat and stir in Worcestershire sauce, vinegar, allspice, 2 teaspoons salt, and 1 1/2 teaspoons pepper. Add to bread-crumb mixture.
Finely chop bacon and prunes in a food processor, then add to onion mixture along with beef, pork, eggs, and parsley and mix together with your hands.
Pack mixture into a 9- by 5-inch oval loaf in a 13- by 9-inch shallow baking dish or pan.
Pour both cans of tomato sauce over top of meat loaf.
Bake 1 to 1 1/4 hours. Let stand 10 minutes before serving.
1 cup fine fresh bread crumbs (from 2 slices firm white or wheat bread)
1/3 cup whole milk
1 medium onion, finely chopped
4 garlic cloves, minced
1 medium stalk celery , finely chopped
1 medium carrot, finely chopped
2 tbsp unsalted butter
1 tbsp Worcestershire sauce
1 tbsp cider vinegar
1/4 tsp ground allspice
1/4 pound bacon (about 4 slices), chopped
1/2 cup pitted prunes, chopped
1 1/2 lbs ground beef or ground turkey
1/2 pound ground pork
2 large eggs
1/3 cup finely chopped flat-leaf parsley
Preheat oven to 350°F with rack in middle.
Soak bread crumbs in milk in a large bowl.
Meanwhile, cook onion, garlic, celery, and carrot in butter in a large heavy skillet over medium heat, stirring occasionally, 5 minutes. Cover skillet and reduce heat to low, then cook until carrot is tender, about 5 minutes. Remove from heat and stir in Worcestershire sauce, vinegar, allspice, 2 teaspoons salt, and 1 1/2 teaspoons pepper. Add to bread-crumb mixture.
Finely chop bacon and prunes in a food processor, then add to onion mixture along with beef, pork, eggs, and parsley and mix together with your hands.
Pack mixture into a 9- by 5-inch oval loaf in a 13- by 9-inch shallow baking dish or pan.
Pour both cans of tomato sauce over top of meat loaf.
Bake 1 to 1 1/4 hours. Let stand 10 minutes before serving.
Fresh Breakfast Sausage
1 lb lean ground turkey
1 1/2 tsp dried sage
1/2 tsp dried thyme
3 tsp pure maple syrup
1/8 tsp fresh grated nutmeg
kosher salt
fresh ground pepper
1 tbsp canola oil
In a medium bowl, combine turkey, sage, thyme, maple syrup, 1 tsp salt and 1/2 tsp pepper. Put in refrigerator 30 minutes to blend flavors.
Divide sausage mixture into 8 patties. In a medium skillet, heat the oil over med-high heat. Add sausage patties and cook until browned. Reduce heat to medium turn patties over. Continue to cook until cooked through and juices run clear, another 6-8 minutes.
1 1/2 tsp dried sage
1/2 tsp dried thyme
3 tsp pure maple syrup
1/8 tsp fresh grated nutmeg
kosher salt
fresh ground pepper
1 tbsp canola oil
In a medium bowl, combine turkey, sage, thyme, maple syrup, 1 tsp salt and 1/2 tsp pepper. Put in refrigerator 30 minutes to blend flavors.
Divide sausage mixture into 8 patties. In a medium skillet, heat the oil over med-high heat. Add sausage patties and cook until browned. Reduce heat to medium turn patties over. Continue to cook until cooked through and juices run clear, another 6-8 minutes.
Ribeyes Italian Style
When Chris and I were in Milan, we ate at this fabulous restaurant called al Penny. It is where I first had tagliata (thin in Italian) style steaks...I was hooked! Serve with your fave salad...I prefer a garlicky Caesar, warm bread, good wine... what more does one need?! Enjoy.
1 medium garlic clove
4 tablespoons extra virgin olive oil
5-6 springs flat leaf Italian parsley
2 boneless rib-eye steaks, cut about 1 1/4 inches thick (about 2 ½ pounds total weight)
Kosher salt
Freshly ground black pepper
Preheat a charcoal or gas grill to medium high heat.
Peel and finely mince the garlic. Finely chop enough parsley leaves to measure about 2 tablespoons.
Generously sprinkle salt and black pepper on both sides of the steaks. Grill for about 5 minutes on each side for rare steak, bearing in mind that after it is sliced, the meat will be briefly exposed to heat in the skillet.
4. Put the garlic, parsley and olive oil in a large skillet. Place over medium high heat and sauté until the garlic begins to sizzle, then lower the heat to low. While the garlic and parsley are sautéing, transfer the steaks to a cutting board and cut on a bias into 1/4” slices. After you have turned the heat under the skillet down to low, add the sliced steak and toss until it is well coated. Serve immediately.
1 medium garlic clove
4 tablespoons extra virgin olive oil
5-6 springs flat leaf Italian parsley
2 boneless rib-eye steaks, cut about 1 1/4 inches thick (about 2 ½ pounds total weight)
Kosher salt
Freshly ground black pepper
Preheat a charcoal or gas grill to medium high heat.
Peel and finely mince the garlic. Finely chop enough parsley leaves to measure about 2 tablespoons.
Generously sprinkle salt and black pepper on both sides of the steaks. Grill for about 5 minutes on each side for rare steak, bearing in mind that after it is sliced, the meat will be briefly exposed to heat in the skillet.
4. Put the garlic, parsley and olive oil in a large skillet. Place over medium high heat and sauté until the garlic begins to sizzle, then lower the heat to low. While the garlic and parsley are sautéing, transfer the steaks to a cutting board and cut on a bias into 1/4” slices. After you have turned the heat under the skillet down to low, add the sliced steak and toss until it is well coated. Serve immediately.
Arroz Con Pollo
Rice with Chicken....yummy! This dish is so simple and tastes so wonderful.
1 cup dry white wine
pinch of saffron
6 chicken thighs ***
kosher salt
fresh cracked pepper
1/3 cup olive oil
1 medium onion, finely chopped
2 tbsp minced garlic
1 large tomato, diced
2 bay leaves
4 1/2 cups low sodium chicken stock (homemade or store-bought)
3 cups short grain rice
1 cup pimiento stuffed green olives
Combine saffron and wine; let stand until ready to cook with. Season chicken with salt and pepper. Heat olive oil in a large skillet over medium high heat. Cook chicken, skin side down, until browned, about 4 to 5 minutes. Turn over and cook until golden, another 2-3 minutes. Transfer to a plate.
Reduce heat to medium, and cook onion and garlic, stirring frequently, until tender, 10 to 15 minutes. Add tomato, and cook for 15 minutes, stirring often. Stir in wine saffron mixture, 1 tbsp salt, 1/2 tsp pepper and bay leaves. Cook until wine is almost completely evaporated, 10 to 15 minutes. Add the chicken, stock, rice and olives; bring pan to a simmer.
Reduce heat to low. Cook, covered, stirring half way through cooking, about 45 minutes or until rice is cooked through. If rice is not done after 45 minutes, add more stock, 1/4 cup at a time until rice is tender. Remover from heat and let stand, covered for 10 minutes. Remove bay leaves and correct seasoning with salt and pepper to taste.
***If you are not into dark meat, you can cut three skin on chicken breasts in half and proceed with recipe.
1 cup dry white wine
pinch of saffron
6 chicken thighs ***
kosher salt
fresh cracked pepper
1/3 cup olive oil
1 medium onion, finely chopped
2 tbsp minced garlic
1 large tomato, diced
2 bay leaves
4 1/2 cups low sodium chicken stock (homemade or store-bought)
3 cups short grain rice
1 cup pimiento stuffed green olives
Combine saffron and wine; let stand until ready to cook with. Season chicken with salt and pepper. Heat olive oil in a large skillet over medium high heat. Cook chicken, skin side down, until browned, about 4 to 5 minutes. Turn over and cook until golden, another 2-3 minutes. Transfer to a plate.
Reduce heat to medium, and cook onion and garlic, stirring frequently, until tender, 10 to 15 minutes. Add tomato, and cook for 15 minutes, stirring often. Stir in wine saffron mixture, 1 tbsp salt, 1/2 tsp pepper and bay leaves. Cook until wine is almost completely evaporated, 10 to 15 minutes. Add the chicken, stock, rice and olives; bring pan to a simmer.
Reduce heat to low. Cook, covered, stirring half way through cooking, about 45 minutes or until rice is cooked through. If rice is not done after 45 minutes, add more stock, 1/4 cup at a time until rice is tender. Remover from heat and let stand, covered for 10 minutes. Remove bay leaves and correct seasoning with salt and pepper to taste.
***If you are not into dark meat, you can cut three skin on chicken breasts in half and proceed with recipe.
Croque-Monsieur aka Grilled Cheese & Ham "All Grown Up"
Serve these delicious sammies with a green salad, some fresh fruit and you have a quick, easy and very tasty dinner! Feel free to play with this recipe...not into Gruyere...use baby swiss...cheddar...monterray jack...havarti...whatever makes you happy! Switch out the ham for smoked turkey...procuitto...good salami...the possibilities are endless.
2 tbsp unsalted butter, plus more for your bread
2 tbsp flour
2 cups milk
1/2 cup grated Gruyere cheese
8 slices Gruyere cheese
1/2 cup fresh grated Parmesan
8 slices of your favorite rustic/farmhouse/french bread
12 slices ham
Dijon Mustard
Melt 2 tbsp butter in a small saucepan. Whisk in flour. Add milk and bring to a boil. Cook mixture, stirring frequently, until sauce thickens, about 5 minutes or so. Remove sauce from heat and add grated cheeses.
Butter one side of each slice of bread. Arrange half the slices on a rimmed baking sheet, buttered side down. Top each slice with 2 slices of Gruyere and 3 slices of ham. Spread Dijon onto unbuttered remaining slices of bread. Place on top of sandwiches.
Preheat broiler to high. Heat a large skillet over medium high heat. Cook each sandwich until golden brown and cheese melts, about 5 minutes per side. Return to your baking sheet. Spoon 1/3 cup of sauce over each sandwich. Broil until tops are bubbling and golden brown, 2-3 minutes.
2 tbsp unsalted butter, plus more for your bread
2 tbsp flour
2 cups milk
1/2 cup grated Gruyere cheese
8 slices Gruyere cheese
1/2 cup fresh grated Parmesan
8 slices of your favorite rustic/farmhouse/french bread
12 slices ham
Dijon Mustard
Melt 2 tbsp butter in a small saucepan. Whisk in flour. Add milk and bring to a boil. Cook mixture, stirring frequently, until sauce thickens, about 5 minutes or so. Remove sauce from heat and add grated cheeses.
Butter one side of each slice of bread. Arrange half the slices on a rimmed baking sheet, buttered side down. Top each slice with 2 slices of Gruyere and 3 slices of ham. Spread Dijon onto unbuttered remaining slices of bread. Place on top of sandwiches.
Preheat broiler to high. Heat a large skillet over medium high heat. Cook each sandwich until golden brown and cheese melts, about 5 minutes per side. Return to your baking sheet. Spoon 1/3 cup of sauce over each sandwich. Broil until tops are bubbling and golden brown, 2-3 minutes.
Honey Sesame Pork Tenderloin
Serve this yummy tenderloin with steamed rice and garlicky broccoli for a healthy Chinese food fix!
1/2 cup soy sauce
2 cloves garlic, minced
1 tbsp grated fresh ginger
1 tbsp dark sesame oil
1 to 1 1/2 lb pork tenderloin, silver skin trimmed & removed
1/4 cup honey
2 tbsp dark brown sugar
1/4 cup sesame seeds
Combine soy sauce, garlic, ginger and sesame oil in a gallon sized ziploc. Add tenderloin. Place in refrigerator and marinate at least two hours.
Preheat oven to 375. In a small bowl, combine honey and brown sugar. stir to mix thoroughly. Remove tenderloin from marinade and pat dry. Place tenderloin in dutch oven and pour over honey mixture. Sprinkle seeds over tenderloin covering all sides. Cover dutch oven and roast for 40 minutes. When done remove from oven, slice tenderloin and return to pan. Serve and enjoy!
1/2 cup soy sauce
2 cloves garlic, minced
1 tbsp grated fresh ginger
1 tbsp dark sesame oil
1 to 1 1/2 lb pork tenderloin, silver skin trimmed & removed
1/4 cup honey
2 tbsp dark brown sugar
1/4 cup sesame seeds
Combine soy sauce, garlic, ginger and sesame oil in a gallon sized ziploc. Add tenderloin. Place in refrigerator and marinate at least two hours.
Preheat oven to 375. In a small bowl, combine honey and brown sugar. stir to mix thoroughly. Remove tenderloin from marinade and pat dry. Place tenderloin in dutch oven and pour over honey mixture. Sprinkle seeds over tenderloin covering all sides. Cover dutch oven and roast for 40 minutes. When done remove from oven, slice tenderloin and return to pan. Serve and enjoy!
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