Thursday, October 30, 2014

Honey Banana Bread ~ adapted from A Pinch Of Joy

1/2 c unsweetened applesauce
1/2 c honey
2 eggs
3 overripe bananas, mashed
2 c all purpose unbleached flour
1 t baking soda
1/2 t salt
1/2 t cinnamon

Preheat oven to 350. Lightly grease 2 9x5 loaf pans or spray with non-stick cooking spray. Set aside.

In medium bowl, mix applesauce and honey together. Add eggs and mashed bananas and stir well. In separate bowl, combine flour, baking soda, salt, and cinnamon. Add dry ingredients to wet and stir just until combined. Do not over mix.

Divide between prepared pans and bake 30-35 minutes or until top springs back when touched. Makes 16 slices, 8 per loaf.

Chef's Note: Using 2 baking pans reduces the baking time by half, as most banana bread recipes bake for an hour. Using honey in place of refined sugar and applesauce in place of oil cuts the calories to 121 per slice.

Thursday, October 16, 2014

Tomato Basil Soup ~ La Madeline copycat adapted from Girl Talk

1 ~ 28 oz can crushed tomatoes, recommended: Contadina
12 large basil leaves
1/4 c sweet cream butter, unsalted
1 c heavy cream
1/4 t salt
fresh ground black pepper, to taste

Simmer tomatoes in medium pot 20 minutes over medium high heat, stirring occasionally to prevent burning. Transfer to food processor along with basil. Process until smooth, 3 to 4 minutes. Meanwhile melt butter, stirring constantly. Return tomato and basil puree to pot and stir to combine with butter. Add cream and heat through. Ladle into soup bowls, garnish with additional basil if desired. Serves 4.

Thursday, October 9, 2014

Corn and Potato Chowder ~ adapted from Iowa Girl Eats

1 head cauliflower, chopped and washed
5 c chicken broth
1 T olive oil
1 clove garlic, minced
1/4 c milk
1 t salt
1 large carrot, diced
1 stem celery, diced
3 c frozen hash brown potatoes
2 c frozen sweet corn
1/2 lb bacon, cooked and chopped

In large stock pot, bring chicken broth to boil. Add cauliflower, cover and cook until just fork tender (3-4 minutes). While cooking, heat olive oil in a medium skillet over medium high heat. Add garlic and cook just until fragrant (1-2 minutes). Transfer broth and cooked cauliflower to a blender when tender. Add milk and garlic with olive oil and blend until completely smooth (2 minutes). Return to stock pot over low heat.

In skillet used to sauté garlic, add carrot and celery. Sauté until tender (5 minutes), add more oil as needed. Add to stock pot along with frozen hash browns. Cover and cook 10 minutes over medium high heat. Add corn and heat just to boiling, season with salt to taste. Ladle into bowls and top with chopped bacon. Serves 8.

Friday, October 3, 2014

Red Pepper and Goat Cheese Alfredo

1 lb linguini
2 T olive oil
2 cloves garlic, minced
1/2 c half and half
1/2 c milk
4 oz goat cheese, crumbled at room temperature
1/4 c grated Parmesan cheese
1 ~ 12 oz jar roasted red tomatoes, drained and sliced
1/2 t kosher salt

Bring large pot of salted water to boil, add linguini and cook 12 minutes. While pasta is cooking, heat olive oil in large skillet over medium heat. Add garlic and sauté until brown, stirring constantly. Add milk, half and half, and goat cheese and stir until melted. Add Parmesan and peppers. Using an immersion blender, process until very smooth, or use a blender to process. Add salt to taste.

Add cooked and drained pasts to sauce and toss to coat. Serve immediately. Serves 6 as a side dish.

- Posted using BlogPress from my iPad

Low Sugar Peanut Butter and Honey Cookies ~ adapted from Gluten Free Girlfriend

1 c natural peanut butter, recommended Laura Scudders
1/4 c honey
1 egg
2 T flour*

Preheat oven to 300.

Mix all ingredients together, stirring until smooth and creamy. Using small cookie scoop, divide batter into 18 balls. Place on ungreased cookie sheet 2" apart. Flatten with fork making cross-hatch marks. Bake 12-15 minutes. Cool on cookie sheet 5 minutes, transfer to wire rack and cool completely. Store tightly covered in refrigerator. Yield 18 cookies, 84 calories each.

These cookies come out very soft due to the use of honey in place of table sugar, but are cooked at 15 minutes.

*Substitute rice or almond flour for gluten free cookie.

- Posted using BlogPress from my iPad