Sunday, December 3, 2017

Instant Pot Banana Bread


I got an instant pot this week and decided to try banana bread in it. I dont think it was any faster than in the oven- so not sure why one would use the instant pot for this- other than the ability to leave the house while it cooks (maybe...)

I didnt have any eggs- so here is the recipe I used:

Spray the pan. Mix in the pan:
3/4 c applesauce
3/4 c brown sugar
1 T coconut oil
Mixed together until fluffy. 

Add 2-3 ripe bananas (mine were frozen, so I let sit out to defrost).

Add 1 t of vanilla and 1/3 cup of milk.

Mix in 2 cups flour, 1 t baking soda and 1/2 t salt. 

Optional, add 1/2 c of chocolate chips and/or walnuts.

Cook on the pressure cooker setting for 50 minutes, then natural release for 10. It was moist on top when it came out- but tastes good.

One-pot pasta with spinach and tomatoes

1 T olive oil
1 c onion, chopped
6 cloves garlic
14.5 oz diced tomatoes
1.5 c stock
1/2 t oregano
8 oz pasta
1/2 t salt
10 oz spinach
1 oz parm cheese

Heat oil- add onion and garlic for 3 minutes.
Add tomatoes, stock, oregano, pasta- in that order. (Press down.)

Bring to boil- cover & Reduce to med-low for until pasta is done (see box for time).

Add salt, spinach to wilt and let stand 5 minutes.

Serve with cheese.


Adapted from Cooking Light

Swordfish and rice bowl

1 c rice
1/4 c honey
2 T tamari
2 T olive oil
1.5 lb swordfish, cut into 1 in pieces
1/4 t salt
1/4 t pepper
1/2 red onion
4 Boy bok choy or 1 regular sized
1/2 c cilantro
1/4 c sesame seeds or peanuts
lime wedge or juice

In skillet on high, heat oil- add fish and season with S&P.  Cook until brown (2 min)- flip.

Add onion. Cook 3-4 more minutes.

Meanwhile, mix tamari and honey together.

Add bok choy - Cook until wilted

Pour dressing on top and heat.

Serve over rice and top with cilantro, seeds, and lime.

Adapted from Real simple

Wednesday, November 22, 2017

Grits

Until today, if you asked me how long ago it was when my brother gave me a CIA cookbook- I wouldve said no more than a few years ago- but I found the receipt- and it was 2009.

Well, since then, I've been making their Garlic Cheese Grits- and every time I fret over why it isn't on the blog!

Here's my version:

1 t salt
2 c water
1/2 c grits

Cook 10 minutes, then add:

1/4 c butter
1/2 c cheddar cheese
1/2 c milk
1 egg
1 garlic clove
1/4 t Worcestershire sauce
1/8 t hot sauce
dash cayenne
salt & pepper

Bake about 30 minutes at 350.


Monday, September 25, 2017

Pappardelle with Chicken and Pistachio-Mint Pesto

I had so much mint this year that I had to find recipes just to use it up!

1.5 c mint
1/2 c pistachios
1/4 c lemon juice
1/2 c olive oil
Salt and pepper
8 oz pappardelle pasta
1 small zucchini
1 small yellow squash
Tomatoes
Shredded chicken- optional

Make pesto- add mint, nuts, juice to processor- and slowly add oil. Add S&P.

Make pasta and save 1 c water.

Drain pasta and then add 1 c reserved water, squashes, tomatoes and pesto. Toss and add S&P. Added chicken if desired.


Friday, May 19, 2017

Bucatini with kale and ricotta

I love bucatini- spaghetti with a whole in it!

12 oz bucatini
salt
1 bunch lacinato kale
1/4 c olive oil
4 cloves garlic
1 oz parm cheese
1/8 t red pepper flakes
1/4 t black pepper
1/4 c pine nuts, toasted
1 c ricotta cheese
lemon zest*

Cook pasta in salted water.

Meanwhile, toast pine nuts.

Add kale to pasta and water until wilted. Strain, but keep 3/4c of water.

In a skillet, heat garlic and then add pasta, kale, parm, red pepper, and water.

Season with S&P and serve with nuts, ricotta and lemon zest.



* My friend JD (the same who asked about mashing potatoes) once tried to call me to ask where to buy lemon zest in the store. She is now the proud owner of a zester...

Adapted from Real Simple May 2017

Sunday, April 23, 2017

Mediterranean Quinoa Bowl

I've been trying to post for a while- but the app on my phone broke- and using a real computer felt daunting. But, here it goes- Mediterranean Quinoa Bowls!

These are so good- and since I stopped eating meat in July, they are good for both JW and I since I can easily add chicken to just his.

Dressing:
2 cloves garlic
1/2 t salt
1 1/2 t Dijon
1/2 c olive oil
1/2 lemon
1/2 t sugar
1 T red wine vinegar
1/2 t basil
1/4 t oregano

Quinoa
Frozen peas
Chick peas or cannelloni beans (or both)
artichokes
Chicken (optional)
Feta


Toss pre-cooked chicken in the juice of 1/2 lemon and 1/2 of the oregano.

Cook 1/2 quinoa per bowl. Add frozen peas to defrost.

In a bowl, add the quinoa w/ peas, chick peas/cannelloni beans, artichokes, feta, and top with chicken (optional).
Add dressing. 

Sunday, March 26, 2017

Caesar dressing

Taken from BA magazine

Ingredients

The Dressing

  • 6 anchovy fillets packed in oil, drained
  • 1 small garlic clove
  • Kosher salt
  • 2 large egg yolks
  • 2 tablespoons fresh lemon juice, plus more
  • ¾ teaspoon Dijon mustard
  • 2 tablespoons olive oil
  • ½ cup vegetable oil
  • 3 tablespoons finely grated Parmesan
  • Freshly ground black pepper

The Croutons

  • 3 cups torn 1" pieces country bread, with crusts
  • 3 tablespoons olive oil

The Lettuce

  • 3 romaine hearts, leaves separated

The Cheese

  • Parmesan, for serving

Preparation

The Dressing

  1. Chop together anchovy fillets, garlic, and pinch of salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in egg yolks, 2 Tbsp. lemon juice, and mustard. Adding drop by drop to start, gradually whisk in olive oil, then vegetable oil; whisk until dressing is thick and glossy. Whisk in Parmesan. Season with salt, pepper, and more lemon juice, if desired.
  2. DO AHEAD: Can be made 1 day ahead.

The Croutons

  1. Make your own. Tearing, not cutting the bread ensures nooks and crannies that catch the dressing and add texture. Preheat oven to 375°. Toss bread with olive oil on a baking sheet; season with salt and pepper. Bake, tossing occasionally, until golden, 10–15 minutes.

The Lettuce

  1. Use whole leaves; they provide the ideal mix of crispness, surface area, and structure.

The Cheese

  1. Caesars crowned with a mound of grated Parmesan may look impressive, but all that clumpy cheese mutes the dressing. Instead, use a vegetable peeler to thinly shave a modest amount on top for little salty bursts.

The Assembly

  1. Skip the tongs. Use your hands to gently toss the lettuce, croutons, and dressing, then top off with the shaved Parm.