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.

carmelized brussels sprouts pasta with toasted chickpeas

 

My girls loved this pasta and thought it was so boujee.  I have to say it made me want to eat a big plate of carmelized brussels sprouts!  This dish had a fun combination- chickpeas, brussels sprouts, capers, lemon juice, parmesan and chives.  That's a lot of flavor.

carmelized brussels sprouts pasta with toasted chickpeas (NYTimes cooking calendar)

kosher salt and black pepper

6 tablespoons extra-virgin olive oil (I cut way back)

1 (15 ounce) can chickpeas, rinsed and patted dry

2 tablespoons unsalted butter (I halved it)

3 garlic cloves, thinly sliced

1 pound brussels sprouts, trimmed and very thinly sliced (about 5 cups)

8 ounces dried tagiatelle pasta

1/2 cup freshly grated Parmesan, plus more for serving

2 tablespoons drained capers

2 tablespoons lemon juice

1/2 teaspoon red pepper flakes

1/4 cup chopped fresh chives

Bring a pot of salted water to a boil.

Meanwhile, in a Dutch oven or large, deep skillet, heat 2 tablespoons of the oil over medium.  Add chickpeas, season with salt and pepper and cook, stirring occasionally, until deep golden and well toasted, about 5 minutes.  Transfer the chickpeas to a paper towel-lined plate.

Add the butter, garlic, and 2 tablespoons of the oil to the Dutch oven and cook, stirring until fragrant, about 1 minute.  Add brussels sprouts, season with salt and pepper, and cook, stirring occasionally, until tender and lightly carmelized, about 10 minutes.

Meanwhile, cook pasta according to package directions in the boiling water until al dente.  Drain, reserving 2 cups of the pasta water.

Add the pasta, 1 cup reserved pasta water, about 3/4 of the toasted chickpeas and the remaining 2 tablespoons oil to the Dutch oven.  Stir in the Parmesan, capers, lemon juice, red pepper flakes and half the chives until well incorporated and saucy, 1 to 2 minutes.  Season with salt and pepper.  Add more pasta water if a thinner sauce is desired.

Divide pasta among bowls.  Top with remaining toasted chickpeas and chives.  Garnish with more black pepper and parmesan.

roasted tomato tart with ricotta and pesto

 

This recipe was an instant Hall of Fame recipe and it opened by eyes to many ideas of how to utilize puff pastry.  I already have plans to serve this at my daughter's Galentine's party this weekend.

roasted tomato tart with ricotta and pesto (New York Times cooking calendar)

4 small, multicolored tomatoes sliced 1/4-inch thick (I used many more)

kosher salt and black pepper

1 sheet packaged puff pastry, thawed (about 7 ounces)

3 tablespoons creme fraiche or sour cream (I used 1/4 cup or more ricotta cheese)

1/4 small red onion, very thinly sliced

red pepper flakes

3/4 cup ricotta

store bought pesto for drizzling

extra virgin olive oil for drizzling

fresh basil leaves, for garnish

Line a large baking sheet with paper towels.  Set the sliced tomatoes on top in a single layer.  In a small bowl, combine 1 teaspoon salt and 1 teaspoon pepper.  Use it to season the tomatoes evenly on both sides, cover with another paper towel and let sit, 15 minutes, allowing the salt to draw moisture out of the tomatoes.

As the tomatoes sit, heat the oven to 400 degrees and set a rack in the middle of the oven.  Working on a large sheet of parchment paper, roll out the puff pastry into a 9 by 11 inch rectangle, trimming any uneven edges.  Prick the inside with a fork every few inches, leaving a 1/2 inch border.  Using a pastry brush, coat the center of the puff with ricotta, leaving the border unbrushed.

Working within the border, layer the tomatoes and red onion on top of the tart, allowing them to overlap slightly.  Transfer to a sheet pan and bake, rotating halfway through, until puff pastry is browned and puffed, 30 to 35 minutes.

Sprinkle tomatoes with red pepper flakes.  Dollop with fresh ricotta.  Thin pesto with olive oil until it reaches the proper consistency for drizzling; drizzle on top of tart to taste.  Top with basil and serve warm or at room temperature.

mattar paneer (peas and paneer in spiced tomato gravy)

 

This dish was really delicious and comforting.  My husband declared it Hall of Fame.  I wasn't quite expecting that- I think that makes 3 Hall of Fame dinners in the course of a week.  This new calendar cookbook has brought some joy back into cooking.  I served grilled chicken on the side for those who wanted it.

mattar paneer (New York Times Cooking calendar)

1/4 cup neutral oil (I used about a tablespoon)

1/2 pound paneer or extra firm tofu cut into 1-inch cubes and patted very dry.

1 medium yellow onion, finely chopped

1/2 teaspoon freshly grated ginger

1/2 teaspoon freshly grated garlic

3/4 teaspoon kashmiri or other red chile powder

1 teaspoon cumin

1/4 teaspoon turmeric powder

3 medium plum tomatoes, finely chopped

1 teaspoon sea salt

2 tablespoons cashew butter

8 ounces frozen or fresh green peas (about 1 3/4 cups)

3 tablespoons heavy cream (I used 2 tablespoons)

1/2 teaspoon garam masala

rice, for serving

Heat oil in large frying pan or medium wok on high for 30 seconds.  Lower heat to medium and lightly fry paneer or tofu cubes, turning frequently, until they are golden on all sides, about 5 minutes.  Remove and set aside on a plate lined with a paper towel.

In the same frying pan or wok add onion, ginger and garlic, and cook on medium, stirring occasionally, for 5 to 7 minutes or until onions are translucent.

Add chile powder, cumin seeds and turmeric, and stir until fragrant about 30 seconds to a minute.  Stir in tomatoes and salt.  Add 3/4 cup water.  Simmer on medium until the mixture thickens slightly, about 3 to 5 minutes.

Lower the heat to medium-low, and stir in cashew butter.  Add peas and paneer.  Stir to combine.  Simmer for 5 minutes or until it reaches your desired thickness. Top with heavy cream in a swirl, if you like.  Sprinkle with garam masala.  Serve with rice.

crispy potatoes for potato tacos

 

My kids really like the spicy potato tacos at Taco Bell so we recreated them at home!  They are best in the taco versus a stand alone side dish.  This was a winner!

crispy potatoes for potato tacos (i heart vegetables)

1 1/2 pounds russet potatoes, cut into 1/2" pieces

2 tablespoons cornstarch

1/2 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon cumin

1/4 teaspoon salt

1 tablespoon olive oil

for the sauce for the tacos:

2 tablespoons mayonnaise

1 tablespoon chipotle chili adobo sauce, finely chopped

1 teaspoon lime juice

Preheat oven to 450 degrees.

Line a baking sheet with parchment paper and set it aside.

In a large bowl, toss the potatoes with the cornstarch and spices until the potatoes are evenly coated.

Spread the potatoes on the prepared baking sheet in a single layer.

Drizzle with the olive oil and toss to coat the potatoes evenly (or add the oil to the bag and toss with the potatoes and spices).

Bake for 15 minutes, then flip the potatoes and continue to bake for 10-15 minutes until the potatoes are crispy.

While the potatoes are cooking, whisk together the mayonnaise, chipotle chilis and lime juice.

To make potato tacos, fill a flour tortilla with potatoes then top with shredded cheddar cheese, thinly sliced iceberg lettuce and chipotle sauce

thai curry soup with silken tofu and herbs

 

Spicy, creamy and herby.  My favorite things. This soup was SO good that my daughter asked what kind of witchcraft it was. :)  My husband declared it Hall of Fame.  We'll be enjoying this one again for sure. 

thai curry soup with silken tofu and herbs (The New York Times Cooking Page-a-Day Calendar)

2 (14 ounce) packages silken tofu, drained

2 tablespoons oil (I used 1 tablespoon)

2 shallots, peeled and minced

3 garlic cloves, peeled and sliced

1 (1-inch piece ginger, scrubbed and grated)

3 tablespoons red curry paste

1 (14 ounce) container fresh cherry tomatoes

1 quart vegetable stock

1 (13.5 ounce) can full fat coconut milk

salt

1/4 cup soy sauce

freshly ground black pepper

1 1/2 cups mixed fresh herbs such as cilantro, basil and dill (I used cilantro and basil)

2 scallions, thinly sliced

1 lime, cut into wedges for squeezing

Pat the tofu blocks dry with a clean paper towel.  Cut each block into 3 slices.

Heat a medium Dutch oven of heavy-bottomed pot over medium-high.  Add the oil and shallots, and stir until softened, 2 minutes.  Add the garlic, ginger and curry paste, stir, and cook until fragrant and the paste turns deep red, 2 minutes.  Add the tomatoes, stir and bring to a simmer.  Simmer until the tomato juices thicken slightly, 4 minutes.

Pour in the vegetable stock, stir, increase the heat to high and bring to a boil.  Reduce the heat to medium and simmer to slightly reduce the liquid, 10 minutes.  Stir in the coconut milk, season to taste with salt and remove from the heat.

While the broth is simmering, divide the soft tofu into 6 bowls.  Break each slice into 4-5 pieces.  Season each bowl with 2 teaspoons of soy sauce and a few cracks of black pepper, and top with about 1/4 cup of the fresh herb mix.

Ladle the hot broth and tomatoes over the bowls of silken tofu.  Top with sliced scallions and serve hot, with lime wedges for squeezing. 

korean vegetable pancake

 

One of my college roommates used to make these vegetable pancakes and they were SO good.  This is a great recipe!  Our family loves these.

korean vegetable pancake (maangchi.com)

serves:2

for a large 12-inch pancake

about 2 1/2 to 3 cups of sliced vegetables:

4 green onions, cut 1" long

1/3 cup leek, thinly sliced

1/2 cup zucchini matchsticks

1 jalapeno, sliced

3 ounces white onion, sliced

few mushrooms, sliced

also for the pancake:

3/4 cup all purpose flour

1/2 teaspoon salt

3/4 cup water

vegetable oil

for the dipping sauce:

1 tablespoon soy sauce

2 teaspoons white vinegar

1 teaspoon korean hot pepper flakes (gochugaru)

1 teaspoon toasted sesame seeds

Make the dipping sauce by combining dipping sauce ingredients.

To make the batter, combine the green onion, leek, zucchini, jalapeno, mushrooms and onion.  Add the flour, salt, and 3/4 cup water.  Mix it well with a wooden spoon.

Heat up a large nonstick skillet over medium high heat.  Add about 2 tablespoons vegetable oil and swirl it around to coat the skillet evenly.  Add the batter to the skillet and spread it out evenly.

Turn down the heat to medium.  Cook 4-5 minutes until the bottom turns crunchy and light golden brown.  Grab the handle of the skillet and twirl in around so the pancake moves and is cooked evenly underneath.

Turn or flip over the pancake.

Increase the heat to medium high and add 1-2 tablespoons of vegetable oil along the edges of the pancake.  Lift up one edge with your spatula and tilt the skillet so the oil flows underneath the pancake.

Cook for 3-4 minutes until both sides turn light golden brown.

Flip it over one more time and cook another 2 minutes.

Serve right away with the dipping sauce.

coconut red curry with tofu

 

I was given a recipe calendar for Christmas and made the goal of cooking one recipe per week from it.  This curry is very good.  In fact, my husband thinks it's the best curry I've made yet.  I thought the spice level was perfect; nice and spicy.

coconut red curry with tofu (The New York Times Cooking Page A Day Calendar 2024)

14 ounces extra firm tofu

1 tablespoon oil

1-inch ginger root, peeled and minced

1 small onion, minced

2 garlic cloves, minced

2 serrano peppers, seeded and thinly sliced

2 tablespoons chopped cilantro

8 ounces cremini mushrooms, quartered

1/2 teaspoon sea salt, more to taste

3 tablespoons prepared red curry paste

1 cup unsweetened coconut milk

2 teaspoons Asian fish sauce

zest and juice of one lime (I did not use the zest)

1 cup snow peas

basil and/or cilantro leaves, for garnish

brown or white rice, for serving (I cooked brown rice noodles)

Cut tofu into a-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top.  Let sit for 20 minutes.  Cut into 1-inch cubes.

Heat oil in a large skillet over medium high heat.  Add ginger, onion, garlic, chile and cilantro and saute until tender, about 5 minutes.  Add mushrooms and saute until golden brown and tender, about 5 minutes.  Season with salt.  Stir in curry paste and cook 2 minutes.  Pour in coconut milk, scraping up any curry paste with a wooden spoon.  Add fish sauce, lime zest and juice.  Add tofu cubes and snow peas.  Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently.  Taste and add more salt and/or fish sauce if needed.

Serve warm with brown rice and scattering of torn basil and/or cilantro leaves on top.