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.