April 20, 2010

Sour-dough Banana Bread (Muffins)

I ended up with an extra 10 lbs of bananas today, and my new sourdough was ready to cook with.  So I did a search for sourdough banana bread and came up with this recipe.  Since I have had good success with other info from this site I decided to give it a go.  I didn't follow their recipe, but modified it and it turned out great!

1/2 cup pureed white beans
1 cup mashed banana
1/4 cup honey

1/4 cup molasses
2  (scant) cups whole wheat flour
1 tsp baking powder
1/2 tsp baking soda

2 tsp Cinnamon
1 tsp salt
1 cup sourdough starter (preferably whole grain start)

1 Tbl olive or coconut oil
3/4 cup chopped walnuts (I forgot to add these, I am sure they would taste great!)
1 tsp vanilla or 1 tsp grated orange rind (I also forgot this, but I am sure it would add to the flavor)

Blend the beans, banana, honey and molasses in the blender until smooth.  Pour into a large bowl (larger than you think) and add sourdough start, salt, cinnamon, soda, baking powder, vanilla,  nuts, whole wheat flour and oil. Stir gently until all ingredients are moistened.  
Put into greased 9x5 bread pan or muffin pan.
Bake bread at 350 for 50-60 minutes.
For muffins, preheat oven to 450.  Fill muffin cups all the way to the top. Sprinkle tops with cinnamon and sugar (I did only because I have had a bowl sitting on my counter for several months and I wanted to use it up).  Put into 450 degree oven, set time for 5 minutes then turn oven down to 350 and bake for another 20-25 minutes.  (I learned this tip here )  This may not be quite enough for 12 muffins, probably more like 9 if you fill them really full. 

April 10, 2010

Minestrone Soup

I love soups.
I am sad to see soup season disappear, I just don't like soup in the warm weather.  It snowed this week so I was excited to get to make this soup at least once more before warm weather appeared.  
It is also my first go to recipe when I have too many veggies in the fridge. It is a good way to use up odds and ends.  I'll write the basic recipe out, then include a few tips at the end.

1-2 T oil of choice
2 potatoes
2 carrots
1 zucchini
1 c green beans
1 c shredded cabbage (I have used green, napa and red, they all work fine, just use what you have on hand)
1/2 c celery
1 onion
3-4 cloves garlic, minced
2 t Italien seasoning
1-2 t oregano
4 c stock
15 oz can tomatoes
1 small can tomato sauce  (opt, it does give greater depth if not cooking all day)
15 oz kidney beans
2 c water
4 oz dry pasta 
Chop the vegetables how ever you would like.  
Saute the first 8 vegetables in oil until crisp tender.  Stir in seasonings, cook 1-2 minutes more.  Add everything but the pasta and heat to boiling. Reduce heat and simmer 10 minutes.  Heat to boiling and add pasta,  let simmer until pasta is al dente (10-12 minutes).
Serve and enjoy. 
My kids really like a little fresh parmesan cheese sprinkled over the top.

A few tips.  I usually add at least 1 cup of chopped greens to the vegetable mixture.  I have added spinach, kale, collards, really whatever I have on hand.  I usually add too many vegetables and I end up with 2 gallons of soup and I take one to a neighbor.  Occasionally if I am feeling really decadent, I will saute 1/4 lb bacon or italien sausage and then saute the veggies in the drippings. This makes the soup even richer, I then crumble the bacon and add it in just before serving.    I usually leave out the pasta, mainly because I put in so many veggies I don't think the pasta adds anything. 
In the summer when I have veggies coming out my ears, I chop my veggies and freeze them in the proper amounts in quart bags.  Then I can dump them in and make this soup even easier.  Frozen vegetables from the  store work well too.  
This soup works great in a crockpot, I just skip the sauteing step if I am in a hurry and cook on low 6-8 hours. 
If you are out of one particular ingredient, substitute something that you do have on hand.  I frequently blend up fresh tomatoes in place of the can of tomatoes and it works great. 
The can of tomato sauce is something I only add if I am not going to let the soup simmer for a few hours to give the flavor of a longer simmering time. 

January 26, 2010

Creamy Lemon Dressing

This dressing is so good! I have been using it all over the place, but especially on my favorite salad.
1/4 c sugar (I used sucanat, but agave would work as well, you might be able to even decrease to 2 TB agave!)
1/2 c lemon juice
2 t onion
1/2 t salt
2/3 c  Olive oil
1-2 T Poppy Seeds (Opt.)

Combine everything but the oil and poppy seeds in blender or food processor, blend until well blended. Slowly add oil in steady stream until slightly thickened and smooth.  Add poppy seeds and blend for a few seconds.
Serve on your favorite salad, especially great with salads that have fruit in them.  This is enough for 2 good size salads.

My Favorite Salad (Right Now) Mango Kiwi Salad


Spinach, or romaine lettuce, or a mix of your favorite greens.
2-3 mangos peeled and diced
3-4 kiwis peeled and diced
1/4 c dried Cranberries
1/2 c chopped almonds

Place clean greens in a large bowl Pile remaining ingredients on the top and drizzle with dressing.
Serve and enjoy.

To make chopping the mango easier, if you are like me and terrible at it, peel them first. Then set them on your cutting board and cut down lengthwise about 1/3 in from the side.  Continue to make small slice in from the side to get as close to the seeds as possible.  Then flip and repeat for the remaining 3 sides.  The pieces that have been cut off are then easy to slice cleanly.  I then scarp all that I can from the seed/pit with my teeth and throw it in the compost heap.

January 8, 2010

Mexican Squash Soup

This is yummy! I made it a few years ago and we all liked and I forgot I had the recipe. We made it tonight and loved it, the kids even ate it.

Spiced Mexican Squash Soup

1 ½ T Olive Oil
2C chopped Onion
6 garlic cloves (minced)
1 tsp Oregano
1 Butternut Squash (peel and dice into ½ inch cubes)
3 C Water
1 tsp Salt
¼-1/2 tsp. Cumin
1 ½ tsp chili Powder
2 C fresh Tomatoes (diced) or 1 can
2C Red or Green Peppes (chopped)
2 C Corn Kernels
1 can black Beans (15 oz- drained and rinsed)

Saute Onion/Garlic with Oregano
Add in Squash with the water and remaining spices. Simmer 5-10 min, add tomatoes and peppers and simmer 10 more minute.
Stir in corn and black beans and simmer few more minutes until corn is tender.

Serve with Tortilla chips and avocado dices
(optional: serve with sour cream and shredded cheese)