Banana Cake

I have always been a fan of coffee cake.  The combination of nuts, cinnamon, and brown sugar smells fantastic while its baking.  A close second in this category is banana bread.  Making a cake that blends these two tastes is just deliciousness waiting to happen.  And the perfect recipe to use two lonely bananas about to rot on my counter top.  Hours later and my house still smells heavenly!

Ingredients:

Cake Batter:
1 cup butter
1 cup sugar
2 ripe bananas
2 eggs
1 tsp. vanilla
2 tsp. baking powder
2 tsp. baking soda
1/4 tsp. salt
3 cups flour
2 cups sour cream (or vanilla yogurt)

Filling:
1/3 cup brown sugar
1 Tbs. cinnamon
1 cup chopped nuts (walnuts or pecans)
1 cup chocolate chips

Cream sugar and butter together.  Mix in eggs, vanilla, and bananas.  Mix in sour cream (or yogurt). In a separate bowl mix dry ingredients until blended.  Slowly add in dry ingredients with the wet.

In a separate bowl mix filling ingredients.

In a greased 9x13 pan pour half of the cake batter, then a layer of half of the filling.  Pour the rest of the cake batter then top off remaining filling mixture.

Bake in a preheated 350 degree oven for 45 minutes or until toothpick comes out of center clean.

Taco Seasoning

As I get ready to put everything in the crock pot for some Salsa Chicken later I have realized after a lengthy search through my cabinets that I am all out of taco seasoning.  And since we have had a little snow over night I am in no rush to head out to the store for one ingredient.  So then off to use the collection of spices sitting my my pantry to make my own packet of taco seasoning.  Which in the long run I am sure will be a lot healthy then a store bought packet with names of ingredients I cannot pronounce or the unnecessary sodium I do not need.  And I think since I have some time this morning I will double this recipe and wash out a glass jar so that I have some on hand.

Ingredients:

• 6 teaspoons chili powder
• 5 teaspoons paprika
• 4.5 teaspoons cumin
• 2.5 teaspoons onion powder
• .5 teaspoons garlic powder
• .125 teaspoons cayenne pepper
• 1 teaspoon salt (or to taste)
• .5 teaspoon black pepper

Mix all ingredients in a bowl and store in an air tight container.  7 teaspoons will equal one packet of taco seasoning.  

Butternut Squash Stew

 

I believe I have mentioned it before, but during our honeymoon my husband and I decided to eat dinner one evening in a Moroccan restaurant.  I think we would both agree it was one of our favorite meals.  Not only was the food surprisingly delicious, the belly dancer was very entertaining also.  I think we were drawn in with the intoxicating aromas that accompany the food.  Even as I made this I was in love with the way my kitchen and then house smelt as this simmered on the stove.  Something at the combination of spices blending sweet, spicy, and savory.  It just satisfies all the senses. This was also a great meal to use on our meatless Monday on a bitter cold winter evening.  I think the only thing missing from the meal was the exotic music and belly dancer!

Ingredients:

2 tablespoons olive oil
1 medium onion diced
1 medium sweet potato, chopped into cubes
1/2 medium butternut squash peeled and chopped into cubes
2 teaspoons ground cumin
2 teaspoons coriander
2 teaspoons of garlic powder
1/4 teaspoon ground ginger
1 teaspoon of cinnamon
1 teaspoon of red pepper flakes
1 teaspoon of salt to taste
3/4 cup of broth (chicken or vegetable) separated
2 tablespoons of lemon juice
1 cup dried apricots, chopped
1 cup of pitted dates, chopped
1/2 cup dried figs, chopped
1 can of chickpeas drained and rinsed
1/4 cup of fresh cilantro chopped

(this can be served over rice, couscous, or quinoa)

Heat oil in a dutch oven.  Saute onion and sweet potatoes for about 3-4 minutes.  Add in the butternut squash and stir.  Add 1/4 cup of broth, all of the spices and salt, stir, cover and cook 5 minutes.  Remove cover and add the remaining broth, apricots, dates, beans, and lemon juice.  Continue to cook about another 10 minutes until the potato and squash are soft.  Top with fresh cilantro. 

Mini Hand Apple Pies

There is nothing better then warm apple pie with a scoop of vanilla ice cream.  This upcoming week I have two evenings of company coming for dinner.  I wanted to have a delicious desert to serve my guests.  The dilemma then started of what to make.  A cake, a pie?  Both usually great ideas but then do I have to make two?  If not then I would be serving the second evenings guests a half eaten cake, that would not be good.  So knowing my that my guests enjoy fruit based deserts I knew I wanted to make pie but again I did not want to be rude and serve a half eaten pie, and to make two would just mean that there would be way too much temptation and extra pie leftover in my house.  My thighs do not need that!  So it was decided little mini individual pies would be the way to go.  I played around with the shapes to find what worked best and decided on this round one using a cut piece of dough on top and one on the bottom.  My next dilemma being I do not own cookie cutters.  Looking around my kitchen I settled on using a wide mouth mason jar lid to cut my pie crusts. They are the perfect serving size!

Ingredients: (dozen mini pies)
3 large apples peeled and diced (I used two granny smith and one gala)
1 heaping teaspoon of cinnamon
1 tablespoon of sugar- 1 tablespoon to top pies with also
1 tablespoon of brown sugar
juice of half a lemon
1 1/2 boxes refrigerator pie dough (I used Pillsbury)
1 egg
1 tablespoon water

Preheat oven to 375 degrees. In a medium bowl mix the apples with the brown sugar, cinnamon, lemon juice, and 1 tablespoon of sugar.  Roll out the pie dough on a floured surface and cut circles.  Place circles on a parchment lined baking sheet.  Fill center of circles with apple mixture. place second circle of dough on top.  Fold and crimp edges closed with a fork.  Make an egg wash with beaten egg and water.  Brush on top of pies and sprinkle with a little sugar.  Score two little slits in top of pies.  Bake for 20-25 minutes or until golden.  Cool on a wire rack.  Serve warm with vanilla ice cream.

Now where is that Vanilla Ice-Cream and a spoon!

Sunday Brunch: Couscous Salad, Baked French Toast, Mini Fritattas

Sometimes there is nothing better then a get together with just the girls.  For some being able to leave the little ones behind and get some grown up time with friends is very much needed.  For others its a great excuse to catch up with each other.  Sunday brunch for me is something that is always delicious.  Something about that combination of the best breakfast items with lunch food is outstanding.  I found a wonderful mix of items for today's brunch.  My menu was as follows: Ham & Asparagus Mini Fritattas,  Couscous Salad, French Toast Bake, Tropical Fruit Salad, mini muffins and mini Bagels.

I think brunch food should be laid back and easy.  Mini muffins and mini bagels allow everyone to have a bite or two without filling up so that they can enjoy the full array of all that is offered.

Couscous Salad:  (adopted from McCormick Gourmet)

3 green onions
7 tablespoons olive oil
1 can (14.5 oz) chicken broth
1 teaspoon Cinnamon
1/2 teaspoon black pepper
1/4 teaspoon red pepper flake
1/2 teaspoon cumin
1 package (10oz) pearled couscous
3 tablespoons of white wine vinegar
3/4 teaspoons salt
1 can of rinsed/drained chickpeas
1 cups shredded carrots
1 cup dates pitted and chopped
1 cup of apricots chopped
1/4 cup pines nuts toasted
2 tablespoons chopped fresh cilantro

Finely chop white part of green onions.  Slice green parts: reserve for later.  Heat 1 tablespoon of the oil in medium saucepan on medium heat. Add white onion pieces, cook for 5 minutes.  Stir in chicken broth, cinnamon, cumin, 1/4 teaspoon of black pepper and red pepper.  Bring to a boil. Add couscous: cover.  Remove from heat and let stand.

Mix remaining 6 tablespoons of olive oil, vinegar, and 1/2 teaspoon of salt in small bowl with a whisk until well blended.

Fluff couscous with fork, spoon into a large bowl.  Toss in sliced green onions, chickpeas, dates, carrots, apricots, pine nuts, and salt and pepper.  Add vinaigrette toss. Serve with fresh cilantro on top.

Cinnamon Roll French Toast Bake:

1/4 cup melted butter
2 cans refrigerated cinnamon rolls with icing
5 eggs
1/2 cup heavy cream
2 teaspoons ground cinnamon
2 teaspoons of vanilla
1 cup chopped pecans
3/4 cup syrup

Preheat oven to 375 degrees.  Pour melted butter in ungreased baking pan.  Separate buns putting icing to the side.  Cut each bun into 8 pieces.  Place pieces on top of butter in pan.  In a medium bowl beat eggs.  Then beat in the heavy cream, cinnamon, and vanilla.  Gently pour over the bun pieces.  Scatter chopped pecans over the top. Drizzle maple syrup over the top.  Bake for 20 to 28 minutes or until golden brown and center is set.  Cool for a few minutes.  Microwave icing on medium for 10-15 seconds and drizzle over the top of French Toast Bake.  Serve with additional maple syrup.

Ham and Asparagus Fritattas:

8 eggs

1/2 cup milk

salt and pepper to taste

1/2 lb. asparagus

1/2 cup chopped ham

1/2 cup shredded cheddar cheese

Preheat ove to 350 degrees.  Spray muffin tins with nonstick spray.  Boil water and blanche asparagus. Chop asparagus and ham.  Beat eggs in medium bowl and add milk beat with wire whisk.  Add in asparagus and ham.  Add salt and pepper.  Mix in cheese.  Ladle egg mixture prepared muffin tins until full.  Bake 20-25 minutes until set and golden.

Homemade Power Cleaner

I have tried numerous floor cleaners, one pricier then the last. I have given up my search and now make my own. It's easy, a lot cheaper, and smells so clean. Other cleaners sometimes smell too harsh. I use this to clean all my floors.

In a bucket mix:

1 cup baking soda
1 cup vinegar
1 tablespoon of dish soap
2 gallons hot water

And mop floors

Homemade Microwave Popcorn

Making microwave popcorn at home is easy and doesn't have all the "other" stuff in it as the boxed brands.  This is air popped taste out of the microwave.  And all you need is a brown paper lunch bag and popcorn kernels.  The fun part comes after its popped when you can add any kind of flavors you like.  My personal favorite combination is olive oil, garlic powder, onion powder, and ancho chili powder. My mouth is watering.

In a brown paper lunch bag add a 1/4 cup of kernels.  Fold top of bag over a few times and microwave for about 2-2 1/2 or until popping slows careful not to burn.  Open bag and toss with either melted butter or olive oil and your favorite seasonings, or just leave plain. 

Mini Asparagus and Ham Fritatta

This is a great make ahead for breakfast during the week. Or to serve at a brunch.  These little fritattas are the perfect single serve size.  And can be made and stored in an airtight container for a few days.

Ingredients: (6 fritattas)

4 eggs

1/4 cup milk

1/4 cup of blanched asparagus chopped

1/4 cup chopped ham

1/4-1/2 shredded cheese, cheddar or pepper jack or goat cheese (to your taste)

Beat eggs, add in milk.  Add salt and pepper to taste.  Add in rest of the ingredients.

Ladle into sprayed muffin tin.  Fill.  Place into a 350 degree oven and cook for 18-20 minutes until set and golden.  Slide a butter knife around each and remove from tin.  

Easy Sides

Many people at the start of a new year my resolutions to eat healthier and instill better habits.  Although I have not made any solid New Year's resolutions I have made a conscience effort to eat more vegetables and limit the starches in my diet.  So this evening to accompany a pretty basic baked chicken I made some spaghetti squash with tomato sauce, my brain actually thought it was real pasta! And roasted asparagus, which is so simple but oh so delicious!

Asparagus:

Wash asparagus and break off the woody ends.  Lay asparagus in a single layer on a foiled line baking sheet.  Drizzle with olive oil and sprinkle with a generous amount of salt and pepper.  Roast  in a 375 degree oven for 15 minutes or until tender.  

Spaghetti Squash in Tomato Sauce:

Roast spaghetti squash: (we had this the night prior and had leftover)

Cut spaghetti squash in half, scoop out seeds and pulp.  Brush with olive oil and sprinkle with salt and pepper.  Place cut side down onto a foil lined baking sheet and roast in a 375 degree oven for 45 minutes.  Cool for a few minutes then using a fork scoop out noodles place in a bowl.  Toss with herbs de provence and Parmesan cheese.

In a skillet heat olive oil and saute a half chopped onion and three cloves of garlic.  Add in an 8oz can of tomato sauce.  Add in the spaghetti squash and simmer a few minutes 

We tossed a little extra Parmesan cheese on top.

Black Bean and Avocado Quesadilla

On most weeknights families are running in every direction.  Take today for example dash out of work, stop to pick up package, get workout in at gym, and then finally home.  Home yes, time now to deal with mail, the clutter on the counter, and many odds and ends.  Oh yeah and figure out what to cook for dinner.  Open the fridge take stock of what ingredients are lurking in there.  Hmmmmm.  Nights like this is why I always keep beans on hand, tortillas, and avocados.  Perfect blend for a quesadilla, plus bonus they are super easy and super fast!

Only thing missing was salsa.  I did put it on the grocery list and found a random packet hiding in a canister of take out condiments.

Mmmmmm....look at that creamy avocado......Mmmmmmmm

Recipe: (for one)

1 tortilla burrito  size
1/2 can of rinsed black beans
1/2 avocado thinly sliced
1/2 yellow bell pepper thinly sliced (or any color really)
1/4 spanish onion thinly sliced
1/4 teaspoon of cumin
1/4 teaspoon ancho chili powder
1/2 cup shredded cheddar cheese

In a medium heat over medium heat the onion and pepper.  After a few minutes toss in the cumin and ancho chili powder.  Cook another few minutes and add the black beans to heat thru.

On a griddle sprayed with some pam, place tortilla over medium high heat.  Sprinkle cheese over entire tortilla.  Once cheese begins to melt top only one half with beans, onion, and pepper.  Heat another few minutes and then using spatula fold tortilla in half and let cook another few minutes until tortilla begins to turn golden.  Cut into wedges.  Top with salsa or sour cream.

Balsamic Strawberries

Looking to use a half of carton of strawberries and a handful of blueberries before they went bad in the back of my fridge I concocted a sweet desert.  And luckily I had one more shot of whipped cream left too.  I came up with after enjoying the combination of Balsamic vinegar on a salad recently with strawberries.

Quite simply I wasted and cut the strawberries p laced them in a bowl with the blueberries.  Next I drizzled with just a little balsamic vinegar, honey, and very little sugar.  Let it sit for a few minutes to let the syrup start to work in the berries.  Serve with a little dollop (or squirt) of whipped cream.

I think this would be perfect on some butter pound cake or angel food cake.  But sadly there is none in my house and I am trying to be frugal and use the food in my fridge and waste not.

I also think this would make a perfect desert on a hot summer evening with a chilled glass of blush wine on the back porch.  That is a perfect vision on this frigid winter evening in my tiny apartment with no outdoor living space! Ahhh a girl can daydream from the comfort of her couch with her cozy blanket.

Kicked up Ramen

I have a love for peanut asian noodles.  However I am always slightly lazy and don't want to make them. Until I found this recipe on Martha Stewart.  It uses a Ramen Noodle packet as the base.  I don't think I have purchased Ramen Noodles since I was in college, however I had two packs on hand leftover from the recent hurricane.  And it being a night that my husband would not be home for dinner thought it a perfect night to test it out.  I did tweak the recipe from the website a bit, I added more vegetables trying to use up some I had on hand.  The noodles are delicious and took about 15 minutes to prepare! Cheap, Easy, Yummy- What could be better?

Recipe: (adapted from Martha Stewart- Original can be found here.)

Ingredients:

1 package of Ramen Noodles and half of the flavor pack

1 cup of chicken broth

2 tablespoons of peanut butter (chunky or plain)

2 tablespoons of soy sauce

2 teaspoons of Sriracha (more or less depending on amount of heat you like)

cup of thinly sliced vegetables ( I had red bell pepper, onion, and mushrooms on hand)

Boil 1 cup water and 1 cup of chicken broth with half of the flavor packet.  Once boiling add noodles and cook until tender.  Drain excess liquid.  In a saute pan heat 1 tablespoon of oil and saute vegetables until tender.  Add 1 tablespoon of soy sauce.  Once done add to noodles along with soy sauce, peanut butter, and Sriracha.  Mix until well combined If too thick add more chicken both.  I topped with a few peanuts.  

Roasted Vegetable Fritatta

Since I was dining alone this evening I was tempted to just make a pit stop on the way home and pick something up quick, but then my inner health conscience kicked in and screamed at me.  Plus I had just left the gym all was all sweaty how would that look going in to Five Guys for a burger and fries.  So instead home I went and opened and stared at length at the contents of my fridge.  Not much was in there.  I found a half of a bell pepper, some mushrooms, asparagus, and spinach.  This led to the decision of a fritatta.  Since I absolutely love roasted vegetable I started with cutting the vegetables and placing them on cookie sheet to get in the oven to roast.  Then prepared the egg mixture.  A glass of white wine was the perfect compliment to this.  And since it was only me for dinner I will enjoy some leftovers for lunch tomorrow at work.

Ingredients: (honestly I did not measure ingredients just used what was on hand, use any combination of vegetables you have.)

Half of bell pepper

Half a bunch of asparagus

Three small button mushrooms

Handful of fresh chopped spinach

Half of zucchini sliced (1/4 inch thick)

5 eggs

1/4 of milk

1/4 crumbled feta cheese

Place all vegetables onto a cookie  sheet in a single layer.  Sprinkle with salt, pepper, and herbs de provence (or Italian seasoning) Drizzle with Olive oil.  Roast in a 375 degree oven for about 20 minutes.  Until vegetable begin to be tender.

In a bowl beat egg and milk.  Add salt and pepper to taste.  When vegetable are ready take out of oven. Heat oven proof skillet on medium.  Add egg mixture, add roasted vegetables, fresh spinach and feta cheese.  Cook about 5 minutes until bottom is set.  Place in oven and cook about 20 minutes until eggs are set.  Turn out onto a plate and enjoy!

Cheap Quick Boot Tray

Living in a small apartment we have a small hallway near our door.  We have tried to make it a functioning entryway.  We have added a hanging mirror with a shelf and hooks to hang our keys, so now we always know where they are! A small plant table to hold seasonal, holiday displays.  I have looked at many boot trays to use by the door however they are seem so big.  We have an odd slant to the wall in the hall and needed something smaller so as to not overcrowd the area.  A quick trip to the dollar store and about $5 later I have myself a boot tray. Perfect during the winter and spring to contain wet shoes.  The stones allow water and snow to drip down, this way shoes are not sitting in a puddle.  No more puddles on the floor either.

Materials: (all came from Dollar Tree)

a cookie tray
4 bags of stones (I used only little over 3 bags, could get away with three)