I love my mom's banana bread recipe and have never found a recipe that I like even nearly as much. Here's the problem, though. 1 CUP OF OIL!! I know. That is a lot of oil. So, the girls and I baked banana bread yesterday and used this recipe--and I actually think it's pretty good. I didn't have yogurt, so I substituted buttermilk. Is that even a real substitution? I don't know, but it seemed to work. I had to bake it an extra 10 minutes, and I covered the top with foil for the last 20 minutes. I think if I did it like that again, I would turn the heat down a bit as well since the crust is a little too brown for my taste. Anyway, it's pretty good and WAY better for you than the other recipe!
From Cooking Light (of course)
Ingredients
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas) --I used four kinda small ones
1/3 cup plain low-fat yogurt
1 teaspoon vanilla extract
Cooking spray
Preparation
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist.
Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
Nutritional Information
Calories: 187 (21% from fat)
Fat: 4.3g (sat 2.4g,mono 1.2g,poly 0.3g)
Protein: 3.3g
Carbohydrate: 34.4g
Fiber: 1.1g
Cholesterol: 40mg
Iron: 1mg
Sodium: 198mg
Calcium: 20mg
Cooking Light, SEPTEMBER 2003
Wednesday, March 11, 2009
Monday, March 9, 2009
Sugared Pecans
We love salad around here. Any kind of salad with a combination of cheese, nuts and fruit is our favorite. I found this awesome recipe for candied pecans....oh they are so good! I used about half of the cayenne pepper.
1/2 cup sugar
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1 cup pecans, lightly toasted
Carefully melt sugar in a medium frying pan over medium-high heat. Stir in cayenne pepper, salt and pecans. Stir until nuts are well coated, then transfer to a plate lined with wax paper coated with cooking spray. When cool, break into pieces. Store in an airtight container if making ahead of time.
1/2 cup sugar
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1 cup pecans, lightly toasted
Carefully melt sugar in a medium frying pan over medium-high heat. Stir in cayenne pepper, salt and pecans. Stir until nuts are well coated, then transfer to a plate lined with wax paper coated with cooking spray. When cool, break into pieces. Store in an airtight container if making ahead of time.
Teriyaki Marinade
This was maybe the best salmon I have ever had. Shannon is a fabulous cook and is always providing us with wonderful meals. She served us this salmon with a great salad for our Valentine's celebration this year since we arrived for our visit on Valentine's Day. Seriously. This is GOOD.
1.5 cup soy sauce
1/3 cup mirin (Japanese wine)
6 T sugar
3 garlic cloves, minced/pressed
1 T minced/grated ginger root
Let salmon reach room temperature. Marinate for 2 hours (I did 4) prior to cooking. BBQ or broil.
1.5 cup soy sauce
1/3 cup mirin (Japanese wine)
6 T sugar
3 garlic cloves, minced/pressed
1 T minced/grated ginger root
Let salmon reach room temperature. Marinate for 2 hours (I did 4) prior to cooking. BBQ or broil.
Mexican Chicken Soup
This soup is so great. Shannon served it to us while we were visiting her a couple of weeks ago and I loved it...even though I put in the full amount of red pepper and it was a bit spicy!! Thanks for the great recipe, Shannon!
1 lb chicken breast (chopped) (I use rotisserie. Mmm.)
1 med onion, (chopped)
1.5 tsp garlic powder
1 T oil
2 15.5 oz cans Great Northern Beans, drained
1 14.5 oz can chicken broth
2 4 oz cans chopped green chiles
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/2 t pepper
1/2 tsp (or less) cayenne pepper
1-2 cups jack cheese
1 cup sour cream
1/2 cup cream
Saute chicken and onion in oil. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Add cheese until melted. Add sour cream and cream. Serve with crushed tortilla chips.
1 lb chicken breast (chopped) (I use rotisserie. Mmm.)
1 med onion, (chopped)
1.5 tsp garlic powder
1 T oil
2 15.5 oz cans Great Northern Beans, drained
1 14.5 oz can chicken broth
2 4 oz cans chopped green chiles
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/2 t pepper
1/2 tsp (or less) cayenne pepper
1-2 cups jack cheese
1 cup sour cream
1/2 cup cream
Saute chicken and onion in oil. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Add cheese until melted. Add sour cream and cream. Serve with crushed tortilla chips.
Asian Chicken Salad
From my friend Shannon who is so much fun to cook with...
Pasta Salad
8 oz. bow tie pasta, cooked
3 cups shredded, cooked chicken (again, rotisserie is the best)
1/4 cup toasted sesame seeds
1/3 cup diced green onion
6 cups fresh spinach
1/3 cup toasted sliced or slivered almonds
2 small cans of mandarin oranges
Dressing
1/2 cup olive oil
1/3 cup soy sauce
1/3 cup white wine vinegar
1 tsp sesame oil
3 T sugar
1/4 tsp pepper
Combine cooked pasta, chicken and half of the dressing (can be done the night before). Combine the rest of the ingredients right before serving.
Pasta Salad
8 oz. bow tie pasta, cooked
3 cups shredded, cooked chicken (again, rotisserie is the best)
1/4 cup toasted sesame seeds
1/3 cup diced green onion
6 cups fresh spinach
1/3 cup toasted sliced or slivered almonds
2 small cans of mandarin oranges
Dressing
1/2 cup olive oil
1/3 cup soy sauce
1/3 cup white wine vinegar
1 tsp sesame oil
3 T sugar
1/4 tsp pepper
Combine cooked pasta, chicken and half of the dressing (can be done the night before). Combine the rest of the ingredients right before serving.
Artichoke and Proscuitto Pizza
We had some guests for dinner last night and I made us all some pizza. This recipe from Cooking Light is a pretty good one. I used the Betty Crocker boxed pizza crust mix instead of the refrigerated dough. I always think the refrigerated stuff tastes like biscuits, so I tend not to use that. This particular crust is pretty thin and crispy and had a nice flavor. It's also pretty easy to make your own crust if you prefer. I baked the crusts for about 5 mintues before I put any toppings on, and then added the pesto, proscuitto, atichokes and cheeses (I used fresh mozarella). I didn't serve it with the arugula on the top, instead I served a salad beside the pizza. I also made a pizza with tomato sauce, pepperoni, sauteed onions and green peppers, and basil. Yum. They were both great.
(from Cooking Light)
Ingredients
· Cooking spray
· 1 tablespoon cornmeal
· 1 (13.8-ounce) can refrigerated pizza crust dough
· 2 tablespoons commercial pesto
· 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
· 1 (9-ounce) package frozen artichoke hearts, thawed and drained
· 1 ounce thinly sliced prosciutto
· 2 tablespoons shredded Parmesan cheese
Preparation
Preheat oven to 500.
Coat a baking sheet with cooking spray; sprinkle with cornmeal. Unroll dough onto prepared baking sheet, and pat into a 14 x 10-inch rectangle. Spread the pesto evenly over dough, leaving a 1/2-inch border. Sprinkle mozzarella cheese over pesto. Place baking sheet on the bottom oven rack; bake at 500° for 5 minutes. Remove pizza from oven.
Coarsely chop artichokes. Arrange artichokes on pizza; top with sliced prosciutto. Sprinkle with Parmesan. Return pizza to the bottom oven rack; bake an additional 6 minutes or until crust is browned.
Place arugula in a bowl. Drizzle juice over arugula; toss gently. Top the pizza with arugula mixture. Cut the pizza into 4 (7 x 5-inch) rectangles; cut each rectangle diagonally into 2 wedges.
(from Cooking Light)
Ingredients
· Cooking spray
· 1 tablespoon cornmeal
· 1 (13.8-ounce) can refrigerated pizza crust dough
· 2 tablespoons commercial pesto
· 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
· 1 (9-ounce) package frozen artichoke hearts, thawed and drained
· 1 ounce thinly sliced prosciutto
· 2 tablespoons shredded Parmesan cheese
Preparation
Preheat oven to 500.
Coat a baking sheet with cooking spray; sprinkle with cornmeal. Unroll dough onto prepared baking sheet, and pat into a 14 x 10-inch rectangle. Spread the pesto evenly over dough, leaving a 1/2-inch border. Sprinkle mozzarella cheese over pesto. Place baking sheet on the bottom oven rack; bake at 500° for 5 minutes. Remove pizza from oven.
Coarsely chop artichokes. Arrange artichokes on pizza; top with sliced prosciutto. Sprinkle with Parmesan. Return pizza to the bottom oven rack; bake an additional 6 minutes or until crust is browned.
Place arugula in a bowl. Drizzle juice over arugula; toss gently. Top the pizza with arugula mixture. Cut the pizza into 4 (7 x 5-inch) rectangles; cut each rectangle diagonally into 2 wedges.
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