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Saturday, January 7, 2012

Banana Nut Bread

This was very fresh and light tasting, a nice breakfast item.  Goes very well with morning coffee.


2/3 Cup whole milk
1 Tbsp fresh lemon juice
2 1/2 Cups sifted cake flour (not self-rising; sift before measuring)
1 Tsp baking powder
3/4 Tsp salt
1/2 Tsp baking soda
1 Stick unsalted butter, softened
1 Cup sugar
2 large eggs
2 1/2 very ripe bananas
3 oz walnuts, chopped (1 cup)
1/4 Cup tubinado sugar


Put oven rack in middle position and preheat oven to 350.  Grease a 9x5" loaf pan and line bottom with wax paper, then grease paper. 

Mix together milk and lemon juice and let stand until milk curdles, about 1 minute.

Whisk together flour, baking powder, salt and baking soda in a bowl.

Beat together butter and sugar in a large bowl with an electric mixer at high speed until pale and fluffy, about 2 minutes.  Add eggs, 1 at a time, beating until combined, then beat in bananas until combined.  (Mixture will look curdled).

Add flour mixture to banana mixture alternatively with milk, mixing at a low speed just until batter is smooth.  Stir in walnuts.  Pour into loaf pan.  Sprinkle the top with turbinado sugar and bake until a wooden pick or skewer inserted into the center of the bread comes out clean, about 1 hour. 

Cool bread in pan on a rack 20 minutes, then invert bread onto rack.  Remove paper and turn bread right side up on rack to cool completely.

*Note*  Bread keeps wrapped in plastic wrap at room temp for 4 days, or frozen for 1 month.

Friday, January 6, 2012

Greek Yogurt Caesar Dressing

A nice healthy alternative!!  Loaded with protein, low in fat, and tastes just like the real thing!  (Well, not JUST like it, but it's really good and really good for you!)


1/2 Cup plain nonfat greek yogurt
1/2 Tsp anchovy paste
1 Tsp fresh lemon juice
1 Tsp balsamic vinegar
1 Tsp dijon mustard
1/2 Tsp worcestershire sauce
1 Garlic clove
2 Tbsp parmesan cheese
Salt and Pepper

In a food processor, blend all ingredients.  Serve atop your favorite caesar salad ingredients!

Thursday, January 5, 2012

Spicy Turkey Sausage and Spinach Lasagna

Fabulous!  Recipe from Bon Appetit

Serves 6 - 8

Lasagna Ingredients:

1 Tbsp olive oil
1 1/4 Lbs hot italian turkey sausages, casings removed
Spicy Tomato Sauce (recipe and ingredients below)
1 15oz container ricotta cheese (preferably lowfat)
1 10oz package frozen chopped spinach, thawed and squeezed dry
1 3/4 Cups grated parmesan cheese
2 large eggs
3 Tbsp whipping cream
1/2 Tsp dried basil
1/2 tsp dried oregano
1/2 tsp ground black pepper
9 uncooked lasagna noodles
3 Cups shredded provolone cheese

Spicy Tomato Sauce Ingredients:

3 tbsp olive oil
1 medium onion, chopped
6 garlic clovces, minced
1 tsp dried oregano
3/4 tsp dried basil
3/4 tsp dried marjoram
3/4 tsp dried crushed red pepper
2 28oz cans italian-style tomatoes
1 cup canned crushed tomatoes with added puree
1/2 cup dry red wine

Spicy Tomato Sauce Preparation:

Heat oil in heavy large saucepan over med heat.  Add onion, garlic, oregano, basil, marjoram and crushed red pepper.  Cover and cook until onion is translucent.  Add remaining ingredients, simmer and break up tomatoes while stirring occasionally, about 1 hour 15 mins.  Season with salt and pepper.  Set aside.

Lasagna Preparation:

Heat oil in large skillet over med heat.  Add sausages; saute until brown, using fork to break up meat into coarse pieces.  Add spicy tomato sauce.  Simmer 5 mins.

Position rack in center of oven.  Preheat to 375. Whisk ricotta, spinach, 1 cup parmesan, eggs, cream, basil, oregano and pepper in bowl.  Set aside.  Spoon 1 cup sauce over bottom of 13x9x2" glass baking dish.  Place 3 noodles over sauce in single layer.  Spread 1 cup sauce over noodles, then 1 cup ricotta mixture, then 1/4 Cup parmesan and 1 cup provolone.  Repeat the layers with three more noodles, 1 cup sauce, 1 cup ricotta, 1/4 cup parmesan and 1 cup provolone until dish is full.    Sprinkle remaining cheese over the top of the lasagna. 

Tightly cover dish with foil and bake 50 minutes.  Uncover and continue baking until noodles are tender and sauce/cheese is bubbly, about 25 mins.

Wednesday, January 4, 2012

Cheesy Potatoes

I'm sure you've all had either this recipe or something similar at some point in your life.  If you haven't, you need to!  This recipe comes from my mom and it is so delicious.  She always made it alongside ham on Easter, or with a tenderloin on Christmas Eve.  I made it with filets, green beans and a salad on Christmas.  It's so easy too - I made it ahead of time and froze it!  Then just pop it in the oven!  Everyone loves it :)

Serves 8-10

1 32oz bag frozen cubed potatoes
1 Pint sour cream.
2 Cans undiluted potato soup
1 10oz bar extra sharp cheddar, shredded
1 Tsp salt and pepper
1/4 Cup grated onion
1/2 Cup parmesan

Mix all ingredients thru onion, pour into greased 9x13" dish.  Sprinkle parmesan.  Cover and bake at 350 for 30 minutes.  Uncover and bake an additional 30 minutes, until cheese becomes brown and bubbly.