Best Banana Bread

This is a recipe I've used for years and it is still posted on the internet. You can find it at http://www.virtualcities.com/ons/mt/gov/mtgov91.htm.

INGREDIENTS
1/2 cup butter or margarine
1 cup sugar
2 eggs
2 cups sifted flour
1 teaspoon soda
1-1/4 teaspoons baking powder
1/2 teaspoon salt
1 cup bananas (approx. 3)
1 cup finely chopped nuts

DIRECTIONS
Cream butter and sugar thoroughly. Add eggs one at a time and beat well. Sift flour, baking powder, soda, and salt. Add to creamed mixture alternately with bananas. Fold in nuts. Pour into greased bread pan. Bake at 350 degrees for 55 to 60 minutes. Cool thoroughly before slicing.

Yield: 1 loaf

Pea Soup

So, I had leftover cooked green split peas and I made pea soup out of them. Here is how I did it. So simple and quite delicious!

INGREDIENTS
1/2 lb. yellow or green split peas
1 onion, chopped
3 cloves garlic, smashed
1 cup free range chicken broth
salt and pepper to taste
pinch of paprika

DIRECTIONS

Cook the split peas according to the package, but add a little salt to the water. When cooked, the peas should settle on the bottom of the pot. Skim off excess water, leaving 1 inch above peas. In a separate pan, saute onion and garlic until cooked. Add to split pea pot. Add the chicken broth, some salt and bring to a boil. Boil for 5 minutes. With hand mixer or blender, puree the ingredients until smooth. Add paprika and salt and pepper to taste. Serve with pepper or dollop of sour cream if desired. Enjoy!

VARIATIONS

Many people like to cook the peas with ham bones or chopped bacon. If you do, either cook with the peas or if using bacon, saute with the onions. Reserve a little of the cooked, chopped bacon for garnish.

NUTRITION NOTES

1/2 cup of split peas have 16% of daily value of protein. Source:http://www.hsph.harvard.edu/nutritionsource/protein.html

Split Pea Curry (Daal)

I tried a new curry recipe for the first time today. I had a package green split peas and figured a curry would be a great way to enjoy them. I hope you like this!

INGREDIENTS

1/2 package (1/2 lb) green split peas
1 medium onion, chopped
4 cloves garlic, minced
1 potato, cubed
1 to 2 carrots, chopped
1 can diced tomatoes
2 bay leaves
1 tsp mustard seeds, spluttered
1 1/2 tbsp curry powder
1 tsp ginger powder
1 tsp cayenne pepper
1/2 tsp dried cilantro
salt and pepper to taste
olive oil
cooked rice

DIRECTIONS

Cook split peas according to package directions. Do not drain. Saute onions and garlic until translucent. Add tomatoes, potato and carrot. Using a ladle, spoon 1 cup of water from the split peas. Add spices. Let simmer for about 30 minutes. Serve over rice with Kadhi or other curries.

VARIATIONS
Obviously, any of the dry ingredients above can be substituted for fresh ingredients, such as the cilantro, or ginger.

Indian Yogurt Curry (Kadhi)

This is my mother's curry recipe that is a favorite of the family. It's a perfect pairing with other curries, especially ones that are spicy. This is delicious!

INGREDIENTS

4 cups creamy yogurt
1 small onion, finely chopped
2 tbsp mustard seeds
1 tbsp garlic powder
1/2 to 1 tsp cayenne pepper (to taste)
2 tbsp turmeric
1/2 tbsp salt
sunflower oil or canola
basmati or jasmine long grain rice, cooked


DIRECTIONS
Saute onions in oil until caramelized. In small pan with lid, add a small amount of oil, add mustards and cover on medium high heat. Listen until the mustard seeds splutter or pop like popcorn. They will turn black. Remove from heat before all pop, in order to avoid scorching. In bowl, combine yogurt, onions, mustard seeds, garlic powder, cayenne pepper, turmeric, and salt. Serve on top of rice.

Pork Tenderloin and Prosciutto Skewers and Mashed Potatoes Appetizer

This was my favorite appetizer served at a party ever. It was the brain child of my friend Adam and was a complete success. My friend Nichole asked me for the recipe so they can make it for Thanksgiving. So, here it is, but unfortunately I don't have pictures!

Skewers

INGREDIENTS
1 pork tenderloin
1/2 cup flour
10 slices of prosciutto (roughly)
at least 20 fresh sage leaves
salt to taste
freshly ground pepper
paprika
toothpicks
extra virgin olive oil
1/2 cup broth
1/4 cup white or red wine
1/2 tsp butter

DIRECTIONS
Slice the pork tenderloin into 1/2 inch width medallions. Place each medallion between two sheets of wax paper and pound out flat with a meat mallet until thin. (They will be large, but will reduce when cooked). Add a piece of prosciutto on top of the tenderloin, and top with a sage leaf. Skewer with a toothpick.

In a plate, combine flour, salt and pepper and paprika to taste (about two dashes of each). Press each side of the skewers into the flour mixture, completely coating each side. Set aside.

Heat skillet to medium high, and add olive oil. Fry the skewers in the hot oil for about a minute on each side or until it turns slightly brown and crispy. Set aside.

For the reduction: In the same skillet, on medium heat, add broth and wine to pan drippings from skewers, scraping up the cooked pieces from the bottom of the pan. Simmer until thickened, stirring constantly. Add more flour to thicken mixture, or more wine for a thinner reduction. Add butter and stir until melted and blended.

Mashed Potatoes

INGREDIENTS
6 to 10 potatoes, peeled and cubed
1 small onion, quartered
3 cloves garlic
salt to taste
1/3 cup milk
2 tbsp butter
parsley (optional)

DIRECTIONS
Boil potatoes in water. Add onion and garlic in water for extra flavor. (You can use a cheese cloth to remove the bulbs after cooking). Add salt to water. Potatoes will be cooked when you can stick a fork through a piece and it falls apart. About 10 minutes. Drain potatoes and return to pot. Add 2 tablespoons butter and 1/3 cup of milk. You can substitute cream for milk or sour cream. Mash until smooth. Add salt and pepper to taste. Add dried or fresh parsley if desired.

To serve:

Spread mashed potatoes on the bottom of large platter. Drizzle with reduction. Layer skewers on top of potatoes. Serve.


Note: Be sure to remove toothpicks or warn your guests that they are there!

You can prepare the skewers ahead of time and keep in your warming drawer while making the reduction. The mashed potatoes can also be prepared ahead of time and heated up with a little hot milk or by adding milk and stirring in the pot over a low heat. Be sure to avoid scorching the bottom.

Red Pepper Soup

Yesterday I made a soup from the remaining ingredients in my refrigerator. This is an easy soup to make and very healthful. I use the assorted mini peppers from Costco, but you can use 2 large red peppers. You can also roast the red pepper for a different flavor.

INGREDIENTS
1 small onion chopped
2 red peppers chopped
1 can tomatoes diced
2 bay leaves
2 boxes chicken broth
3 stalks celery chopped
1 tsp cumin
2 tbsp olive oil
1 cup grated Parmesan
2 potatoes peeled and chopped
salt to taste
pepper to taste


DIRECTIONS
Saute onions, red peppers, and celery in olive oil until translucent. Add potatoes, tomatoes, bay leaves and chicken broth. Bring to a boil until all ingredients are tender. With hand mixer, blend all ingredients until smooth. Return to boil. When boiling add grated Parmesan and stir until cheese dissolves and soup is smooth. Serve with a dollop of sour cream or creme fraiche and chopped chives.

Portuguese Soup

A family staple growing up, this soup is easy, and delicious. It is my quintessential comfort food. I make it with a couple of variations each time.

INGREDIENTS
4 cups boiling potatoes, cubed
3 carrots, peeled and cubed
1 medium onion, quartered
3 to 5 cloves garlic, peeled
1/2 cup extra virgin olive oil
1 cup or bunch of frozen or freshly chopped collard greens

DIRECTIONS
In a large pot, add potatoes, carrots, onion and garlic. Fill the pot with water to cover and bring to a boil. Reduce heat to medium and simmer for 20 minutes or until potatoes and carrots fall apart when pierced with a fork. Remove pot from heat (or turn off gas). With a hand blender, puree until smooth (or puree in a blender and return mixture to pot). Return to boil on medium heat. Stir in olive oil. Add collard greens and cook for about 7 minutes. Serve. Makes about 8 to 10 servings.

VARIATIONS
Sometimes instead of 4 cups boiling potatoes, I use 3 cups of potatoes and 1 cup of sweet potatoes or yams. Note that the sweet potato takes just a little longer to cook. I also substitute kale, spinach or cilantro for the collard greens. Enjoy.

Bruschetta

For our Tuscan party this year, we tried this concept for the first time. It was so easy and fun! We went with a bruschetta bar concept.

Click here for the Wikipedia definition of Bruschetta.

To Prepare the Bruschetta:

You can use any type of bread, however, the most commonly used italian or french baguettes sliced on a bias. Ciabatta bread is also used often. Take the slices of bread, brush with extra virgin olive oil. Then take a head of garlic, and slice on its side (you can also use a single clove). Rub the garlic on the top of the bread and toast (or grill) until golden.

Olive Mazza - Tapenade

INGREDIENTS
1 small jar kalamata olives
1/2 jar green olives
(you can also get 2 cups of olive mix from your store's olive bar, pitted)
3 cloves garlic, peeled
2 tbsps pine nuts
sundried tomatoes (optional)
extra virgin olive oil

DIRECTIONS
Blend all ingredients in food processor or mini-prep until the consistency of a tapenade. Add olive oil until the proper consistency. Serve on bruschetta.

Sundried tomatoes and roasted garlic

INGREDIENTS
1 cup sundried tomatoes
3 tbsps of roasted garlic cloves
salt and pepper to taste

DIRECTIONS
First, roast the garlic. If roasting the garlic in the head, slice the head in half horizontally, drizzle with olive oil and wrap with tin foil. Roast in a preheated oven of 400 F for 30-35 minutes. Click here for a detailed recipe on how to roast garlic. If roasting the garlic using peeled cloves, layer the cloves on a cookie sheet and bake at 400 for 30 minutes or until soft and golden.

In your food processor, combine the tomatoes and roasted garlic until a spreadable consistency. Salt and pepper to taste. Serve on bruschetta.

Goat Cheese Spread

INGREDIENTS
1 pkg plain goat cheese
2 tbsp capers
2 tbsp marscapone
fresh basil, thinly chopped chiffonade-style

DIRECTIONS
Mix all ingredients until blended. Serve on bruschetta.

Tomatoes and Carmelized Onions

INGREDIENTS
3 roma or vine-ripened tomatoes, diced
2 medium vedalia onions, chopped
fresh basil, thinly sliced chiffonade-style
dash of sugar
balsamic vinegar
2 tbsp extra virgin olive oil
2 tbsp butter
salt and pepper to taste
cumin (optional)

DIRECTIONS
Sautee the onions on low to medium heat, in the olive oil and butter combination, until they turn a caramel color. Sugar and drizzle of balsamic is optional. Mix diced tomatoes, fresh basil and carmelized onions. Salt and pepper to taste. Add cumin to taste, if desired. Serve on bruschetta.

Homemade Macaroni and Cheese - the Easiest and Tastiest Microwave Recipe

After trying several recipes and variations, the following recipe is my favorite homemade mac and cheese. Incidentally, it's also the easiest and fastest recipe, because it is mostly made in the microwave. The original recipe is here.


To me, it tastes the most like the boxed version, but reheats much better. Enjoy!


INGREDIENTS
1 cup elbow macaroni (or other similar pasta)
1 cup milk
3 Tbsp flour
2 Tbsp butter
1 cup shredded Cheddar cheese (extra sharp is the best)
salt and freshly ground pepper to taste


DIRECTIONS
To cook the pasta: In a large pot, bring salted water to a boil. Add elbow macaroni and cook for 8 to 10 minutes or until al dente. Drain and set aside.


To cook cheese sauce: In a large microwave-safe bowl, mix milk and flour with a dash of salt and pepper. Whisk until smooth and there are no lumps. Add butter and cheese and microwave on high for 5 minutes. Remove from microwave and whisk until smooth. Return to microwave for an additional 3 to 5 minutes and again whisk until smooth. Add cooked macaroni to bowl. Stir until coated and serve with fresh pepper.

VARIATIONS
If a cheesy crust is desired, after the mixture is combined, sprinkle another 1/3 cup of Cheddar on top of oven-safe dish, broil until cheese is golden-brown and bubbly. Serve.


You can also add ham or salami, chopped or diced roma tomatoes. Add at the same time as pasta. Be sure to watch the mixture as it microwaves and whisk thoroughly. Do not over-microwave.


(You will love this easy recipe).

My sister Patricia's Shepherd's Pie

I will never make Shepherd's Pie without this recipe again. It is by far my favorite recipe for this dish. Not surprisingly, it comes from my sister whose mother-in-law is English. I am making this dish tonight!

Shepherd's Pie

INGREDIENTS
1 lbs starchy potatoes, diced
2 tbsps canola oil
1 small onion, finely chopped
1 clove garlic, finely chopped
10 oz. ground lamb or beef
2 tbsps mild curry paste
4 oz hot beef broth
1 tbsp tomato ketchup
1 tbsp soy sauce
2 tbsps corn starch
1/4 cup frozen peas
2 tomatoes, cubed
cheddar cheese (for top)

DIRECTIONS
Preheat oven to medium broil. Cook potatoes and mash. See directions below. Heat oil in large pan. Saute onion, garlic, carrot and beef until well browned. Stir in curry past, beef stock, ketchup, and soy sauce. Bring to a boil. Reduce heat and simmer for 3 to 4 minutes. Mix corn starch with warm water until paste and stir into mixure. Stir in tomatoes and peas. Continue to stir until slightly thickened. Add salt and pepper to taste. Pour mixture into glass pie dish or casserole dish. Spread mashed potatoes on top. Fork a crisscross pattern on potatoes. Place dish in oven uncovered. About 20-30 minutes, until gold and bubbly. Sprinkle cheddar cheese on top about 3 minutes before you are done. Cook until cheese is melted. Serve.













MASHED POTATOES
Boil potatoes in water. Add a piece of onion or garlic in water for extra flavor. Add salt to water. Potatoes will be cooked when you can stick a fork through a piece and it falls apart. Drain potatoes and return to pot. Add 2 tablespoons butter and 1/3 cup of milk. You can substitute cream for milk or sour cream. Mash until smooth. Add salt and pepper to taste. Add parsley if desired.



TIPS
I vary this recipe by using olive oil instead of canola oil, some tomato paste mixed with a little brown sugar (or sweet wine) instead of the ketchup and I add frozen corn or other veggies depending on what I have on hand. Some people use brown gravy mix instead of the beef broth. If you do, use 6 to 8 ounces of brown gravy and eliminate the beef broth and corn starch mixture. You can also use beef consomme instead of gravy. I would add about half of the corn starch when using consomme.

My Famous Salmon Mousse

For about two years, one of the dishes I make for parties that is most requested is my famous salmon mousse. But, in fact, this recipe is from the food channel and Paula Dean, in particular. Click here for the recipe on the food channel's website.

EQUIPMENT
You'll need a fish mold to really make this dish attractive.


TIPS
Paula Dean's recipe comes with a Dill sauce for the side. I usually omit the dill sauce and serve this dish with melba toasts or pita chips. I also use the poached salmon version rather than the smoked.

Fried Rice

I needed to use my left-over rice from my lamb curry... so, here's the recipe I made tonight:

Fried Rice

INGREDIENTS
1 cup cooked basmati or jasmine rice (substitute brown or white)
1 leek chopped
1 red pepper chopped
1 handful flat leaf parsley chopped
1/2 teaspoon butter
1 egg
soy sauce
kosher salt
fresh cracked pepper
dash lime juice
olive oil

DIRECTIONS
In wok, heat on stove to medium. In small bowl, beat egg with fork and add salt and pepper to taste. Add butter to wok (do not let brown), add egg and cook to medium. Remove wok from flame and set aside egg back in bowl. Return wok to stove and add about 1 teaspoon of olive oil. Sautee leek and red pepper until cooked. Add cooked rice. Cook for 1-2 minutes until heated through. Add soy sauce to taste. Add back the egg. Mix until blended. Add parsley, salt and pepper to taste and dash in lime juice. Cook until the bottom starts to brown, about 5-7 minutes. Serve.

TIPS
When washing and chopping leek, set aside a clear bowl with cold water. Chop leek and fill bowl. Any dirt from the leek will fall to the bottom of the bowl.
Cooking the egg in butter rather than oil gives it a better flavor, but oil can also be used.

To add meat, choose a meat (chicken, beef, pork) and thinly slice or cube. Add to wok after leek and peppers. Brown and continue with recipe.

Caprese

Variations of the caprese salad pop up in dinners I serve, or in spreads at parties I throw. You can pretty much do anything with tomatoes, mozzarella and basil and make it into something caprese. Here are a few examples:

Traditional Caprese Salad

INGREDIENTS
2 beefsteak or hot house tomatoes sliced
1 buffalo fresh mozzarella ball sliced
a couple bunches of basil chopped
cerignola olives
extra virgin olive oil
balsamic vinegar (optional)
kosher salt
fresh cracked pepper (optional)

DIRECTIONS
Cascade the slices of various colors of heirloom tomatoes and mozzarella on your serving platter. Sprinkle chopped basil on slices. Drizzle olive oil over tomatoes and mozzarella. Drizzle balsamic vinegar over platter. Add olives. Sprinkle salt and pepper to taste. Serve.

Grape Caprese Salad

This is a recipe that is extremely easy to make and keeps well during a party.

INGREDIENTS
1 quart of grape tomatoes washed
1 quart container of bocconcini (bite-size balls of fresh mozzarella)
1 bunch of red seedless grapes
1 bunch of green seedless grapes
8 ounces of kalamata olives pitted
3 bunches fresh basil chopped
extra virgin olive oil
balsamic vinegar (optional)
kosher salt
fresh cracked pepper (optional)

DIRECTIONS
Clean and place all ingredients in a big tupperware container with lid. Shake gently. Pour into serving platter and serve.

Tuscan Heirloom Tomato Caprese Salad

INGREDIENTS
various colors of heirloom tomatoes sliced
1 buffalo fresh mozzarella ball sliced
a couple bunches of basil chopped
toasted bruschetta bread drizzled with olive oil and ripped
extra virgin olive oil
balsamic vinegar (optional)
kosher salt
fresh cracked pepper (optional)

DIRECTIONS
Cascade the slices of tomatoes and mozzarella on your serving platter. Sprinkle chopped basil on slices. Drizzle olive oil over tomatoes and mozzarella. Drizzle balsamic vinegar over platter. Sprinkle salt and pepper to taste. Serve.


VARIATIONS TO ABOVE RECIPES
Try replacing the tomatoes with fruit, such as strawberries. True Caprese salad does not call for olives, or balsamic. Those are optional but delicious.

Prosciutto and Mozzarella

This is my friend Melissa's variation to caprese that has become a party favorite.

INGREDIENTS
prosciutto di parma, sliced
fresh buffalo mozzarella, sliced
extra virgin olive oil
kosher salt

DIRECTIONS
Place the slices of mozzarella in the middle of the serving platter. Layer the slices of prosciutto along the sides. Drizzle with olive oil. Sprinkle salt only on the mozzarella portion of the platter. Serve.

Curry Lamb Chops

I made this recipe tonight and it was fantastic. I figured I better blog it or I'd forget it.

CURRY LAMB CHOPS

INGREDIENTS

4 (3 oz) lamb chops seasoned (see seasoning below)
1 medium onion chopped
1 red pepper chopped
2 cloves garlic minced
1 tablespoon olive oil
1 handful fresh flatleaf parsley chopped
1 sweet potato/yam diced
1 small roma tomato diced or handful grape tomatoes diced
1 1/2 cup cold water
2 tablespoons curry powder
1 teaspoon cumin
1 teaspoon salt
fresh cracked pepper to taste
1/2 teaspoon red curry paste or more for spiciness
2 cups of basmati or jasmine rice cooked

DIRECTIONS
1. In a large frying pan or skillet, sautee the onion, red pepper and garlic on medium-low in oil. When carmelized or translucent, add seasoned lamb chops. Brown chops on both sides. Add potatoes, tomatoes and parsley. Add curry, cumin, salt, pepper and red curry paste. Mix until spices dissolve in mixure. Add water. Mix until combined with pan drippings and spices are now dissolved in water.
2. Cover and simmer for 15-20 minutes or until meat is tender. Serve lamb, vegetables and sauce with rice if desired.

LAMB RUB

salt and fresh ground pepper
herbes de provence or like substitute (thyme is a good herb with lamb)
paprika

Rub lamb meat with above spices and let sit approximately 5 to 10 minutes prior to adding to skillet.


This recipe is delicious!