Ultimate Banana Bread Recipe

At my house it seems like we always have some bananas that are a little too ripe.  It's no good to let those brown bananas go to waste and the best way to use them is to make... Banana Bread!  My little helper always gets excited when I bake because she gets to help.  I've been on the hunt for the best Banana Bread and came across this recipe titled "the Ultimate Banana Bread."  Ultimate?  Well that is something I've got to try.  It was a simple recipe without any bells and whistles which I like.

You will need Sugar, Salt, Flour (I used some wheat and some white), Butter, Egg, Baking Soda, Vanilla, and Ripe Bananas.

Peel the Bananas and place them in a bowl.

Have your helper mash them up with her tattooed arm.  Helps build up the forearm muscles for maximum tattoo show off ability.

Get the Banana's good and mashed.

Place the Egg in a bowl and beat it up a bit.

Have the helper pour it in with the Bananas.

Add the Sugar

Melt your Butter.

And add it into the pool with everything else.

Mix it all up really well.

Add the Baking Soda and Salt and mix in thoroughly.

Add the Flour.  I used 2/3 Whole Wheat and 1/3 White Flour.

Realize you forgot the Vanilla and add it now.  Probably should have gone in with the Butter.

Mix together till combined.  Do not overmix.

Grease and Flour a bread pan.

Pour in the bread mix and try to spread it out evenly.

Bake 350 Degrees and bake for 60 minutes.

Let cool on a wire rack.

Yum!  So moist and tasty.

While it's still a little warm cut a slice and Enjoy with a little butter.

 

 

Ultimate Banana Bread Recipe

3-4 Ripe Bananas, mashed
1/3 C Melted Butter
1 C Sugar
1 Egg, Beaten
1 tsp Vanilla
1 tsp Baking Soda
Pinch of Salt
1 1/2 C Flour

Pre heat oven to 350 Degrees.  Peel your Bananas and place in a large bowl.  Mash them up with a fork or potato masher.  Add the Sugar, Egg, and Vanilla to the Banana mix and stir in well.  Add the Melted Butter and mix together.  Sprinkle the Baking Soda and Salt over the mixture and stir to combine.  Add the flour last and mix until just combined.  Pour the mixture into a bread pan that has been greased and floured.  Bake for 60 minutes, or until toothpick comes out clean.  Cool on a wire rack. 

Enjoy!

Approximately 10 Servings


128 Calories
20 Carbs
5 Fat
3 Protein

Roasted Vegetable Stack Recipe

Yummy, yummy, yummy!  I'm hitting you with another awesome vegetarian dish!  I've noticed that I use a lot of cumin in my cooking.  I guess I like the flavors of the Southwest a lot.  I saw this dish on Pinterest (my new obsession) and was dying to try it out.  Pinterest linked me to this site where I got all the lovely details about the recipe.  My version differs slightly so...

You will need Cilantro, Salsa, Sweet Potato, Bell Pepper, Anaheim Pepper, Garlic, Onion Spinach, Corn Tortillas, Frozen Corn, Shredded Cheese, Cauliflower, and Purple Kale.  Also you will want Sour Cream to top the finished dish.  I have some Green Onions pictured..which can be used as a garnish.  In the end I decided not to use them.

Chop up the Cauliflower, Onion, Anaheim Pepper, and Sweet Potato and place them on a baking sheet.  Then add the Frozen Corn that has been thawed and your minced Garlic.

Drizzle with Olive Oil and then sprinkle with the Cumin and a bit of Salt & Pepper.  Mix everything together with your hands to ensure that everything gets kissed with the Oil and spice.  Bake at 425 Degrees for about 40 minutes.  Try to stir the pan every now and then.

I was only able to stir my mix around once and things came out lovely!  You want the veggies to be tender and caramelized a bit.

Chop the Cilantro and add it to the salsa.  Mix the two together well.

Spray an 8x8x5 pan  and put 1/3 of the salsa mix on the bottom of the dish

Top with broken up bits of Corn Tortilla

Then add 1/3 of the roasted Veggies

Top this with 1/3 of the Spinach and chopped purple Kale

Top that layer (phew) with 1/3 of the shredded Cheese.  Repeat those steps another 2 times.

In the end you will get a heaping and lovely baking dish topped with cheese.

Cover with foil and bake 350 degrees for 20 minutes.  Then remove the foil and cook another 10 minutes till everything is warm and ooey gooey.  When cooking is done let it sit for about 5 minutes more out of the oven.

Ooey, gooey, and cheesey!

This was so yummy and fresh tasting.

Top with a dollop of Sour Cream and Enjoy!

Roasted Vegetable Stack Recipe
Source:  Perry's Plate

1 Anaheim Pepper, cut into matchsticks
 1 Bell Peppers, cut into matchsticks
1/2 head of Cauliflower, cut into smallish chunks
1 Sweet Potato, peeled and cut into smallish chunks
1 Onion, halved and slivered
1 cup Frozen Corn Kernels, thawed and squeezed a bit to remove excess moisture
3 TBSP Olive Oil
1 1/2 tsp Ground Cumin
2 Garlic Cloves, minced
salt and pepper
1/2 C chopped Fresh Cilantro
2 C Salsa (I used Pace Picante sauce Medium heat)
2 Big handfuls of Baby Spinach
1 C chopped Purple Kale
9-10 Corn Tortillas torn into little chunks
2 cups Shredded Cheese
sour cream to top the finished dish

Preheat the oven to 425 degrees.

Place Anaheims, Bell Peppers, Cauliflower, Sweet Potato, Onion, and Corn Kernels onto baking sheet. Drizzle with Olive Oil and sprinkle the Cumin, Salt & Pepper, and Minced Garlic over top. Use your hands to mix everything together. After everything is coated well, spread the vegetables evenly in the pan. Roast for 30-40 minutes until vegetables are tender and begin to caramelize in spots. Try to stir the pan 2 to 3 times during cooking to get an even roast.  Remove the pan from the oven and reduce the temperature to 350 degrees.

Prepare an 8x8x2 square baking pan with nonstick spray. In a small bowl, stir the cilantro into the salsa. Spread 1/3 of the salsa mix into the bottom of the baking pan. Add a layer of tortilla pieces, to completely cover the salsa. Top with 1/3 of the Veggies, a handful of Spinach and Kale, and 1/3 of the Cheese. Repeat 2 more times and end with a layer of Cheese on top. Cover with aluminum foil and bake 20 minutes.  Remove the foil and bake another 10 minutes until the chesese is melted and everything is warm and gooey.


Let it sit for 5 minutes and cut into squares. Top with Sour cream and Enjoy!

Approximately 6 servings

367 Calories
43 Carbs
17 Fat
11 protein

Lemony Herb Pasta

I've really been into lemon flavored foods lately.  I'll try to space it out a little...but can't promise anything.  There is just something about the lovely and refreshing flavor that a little lemon brings to a dish that just makes it fresh and summery tasting.  I made a nice vegetarian lemony pasta the other night that my whole family enjoyed.  I found the recipe in my Mom's August 2011 "Family Circle" magazine.

You will need Parmesan Cheese, Asparagus, Penne Pasta, Lemon Juice (I am lame and used bottled), Bacon, Lemon, Fresh Parsley, Part Skim Ricotta Cheese, Olive Oil, and Salt & Pepper.

Start by frying up your Bacon.

Make sure your older child is entertaining the baby by putting her in dress up clothes.

Wash and cut up your asparagus into smallish bits.

Cook your Pasta according to package instructions.  When you have 3 minutes left...

Toss the Asparagus into the pan and stir it all together nicely.

In a bowl add the Ricotta, Lemon Juice, Parmesan Cheese, Parsley, Olive Oil, Lemon zest, and Salt & Pepper and whisk it all together well.

Reserve about 1 cup of the pasta/asparagus water to use later.

Drain the rest of the water out and place the pasta/asparagus in a large bowl.  Top with the Ricotta mixture and your crumbled bacon and mix everything together.

Add a little Pasta water if you feel the sauce isn't saucy enough.  I used just a splash.

Enjoy!

Lemony Herb Pasta Recipe
Source:  Family Circle Magazine

1 15 oz part Skim Ricotta Cheese
5 TBSP Lemon Juice
1/4 C Grated Parmesan Cheese
1/3 C Chopped fresh Parsley
1 TBSP Olive Oil
2 tsp Lemon Zest
1/2 tsp Salt
1/4 tsp Pepper
1 Lb Penne Pasta
1 Lb Asparagus cut into 1 inch bits
8 Slices Bacon, cooked and crumbled

Brint a pot of water to boil.  In a bowl whisk together the Ricotta, Lemon Juice, Parmesan Cheese, Parsley, Olive Oil, Lemon Zest, and Salt & Pepper.

Add Penne to the boiling water and cook according to package directions.  When you have 3 minutes of cook time left add the Asparagus into the pot.  When finished cooking set aside about 1 cup of pasta water.  Drain the rest of the pasta and place in a large bowl.

Add the Ricotta mixture and the Bacon and stir well to combine.  Add the reserved pasta water to reach desired consistency.

Enjoy!

Approximately 8 Servings

360 Calories
10 Fat
47 Carbs
18 Protein