Have some bananas turning brown- make banana muffins.
Ingredients
3 ripe bananas, mashed about a cup
¼ cup unsalted butter, melted
¼ cup buttermilk
1 large egg
1 teaspoon vanilla extract
1 cup light brown sugar, packed
2 cups self-rising flour
1 teaspoon baking soda
1 cup chopped pecans or walnuts
Directions
Preheat the oven to 350°F.
Place cupcake liners in each cup of a jumbo muffin pan – 6 muffin cups.
In a medium mixing bowl, combine the melted butter, egg, buttermilk, vanilla, brown sugar, and mashed bananas with a large spoon until thoroughly mixed. Add the self-rising flour, baking soda, and nuts. Mix until combined. Divide the mixture equally among the 6 muffin cups. Bake for 30 minutes. Cool in the pan for 10 minutes. Remove muffins to a wire rack to cool completely.
Ingredients
2 cups diced cooked chicken
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup mayonnaise
1 teaspoon Dijon mustard
1 cup grapes, cut in half
1/2 cup chopped pecans, toasted
Salt and pepper to taste
Directions
Mix the mayonnaise and Dijon mustard together in a mixing bowl Add the celery and onion; stir. Add the chicken and mix carefully to keep the chicken from breaking up. Fold in the pecans and grapes. Adjust salt and pepper, if needed. Cover and chill until serving time.
Walnut Quick Bread
Ingredients
Nut Mixture
⅓ cup packed brown sugar
⅓ cup old-fashioned oats
1 tablespoon all-purpose flour
¼ teaspoon ground cinnamon
Pinch of salt
2 tablespoons melte4d butter
2 tablespoons chopped walnuts
Bread
2 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
⅔ cup granulated sugar
5 tablespoon room temperature butter
3 eggs
1 cup buttermilk
1 teaspoon vanilla extract
Frosting
1 cup powdered sugar, 1 tablespoon milk
¼ teaspoon vanilla extract
Directions
Combine the nit mixture in a medium bowl and set aside. Combine the dry ingredients in a large bowl. Set aside.
Spray a 9×5-inch loaf pan with cooking spray and line the bottom, of the pan with a piece of parchment paper cut to fit.
Preheat the oven to 350 degrees F.
Place the butter and sugar in the bowl of an electric mixer and mix with the paddle attachment until fluffy, about 5 minutes. Add eggs one at a time and the vanilla. Mix thoroughly. Add the dry ingredients and the buttermilk and mix gently until combined.
Pour half the batter into the prepared batter. Evenly sprinkle the nut mixture over the batter and pour the remaining batter over the nut mixture.
Bake for 50 minutes or until a wooden toothpick inserted in the center of the loaf comes out clean. Place the pan on a wire rack. Cool for 15 minutes and remove the loaf from the pan to a wire rack to cool completely.
Optional
Combine the frosting ingredients. Frost the top with a powdered frosting, if desired.
Homemade Sandwich Rye Bread
Ingredients
2 teaspoons instant yeast
1 cup warm water
3 tablespoons honey
2 tablespoons room temperature butter
1 egg
1 ¼ cups rye flour
2 ⅔ cups bread flour
2 ¼ teaspoon salt
2 tablespoons caraway seeds
Directions
Combine the yeast, water, honey, butter, and egg in an electric mixer bowl. Mix together with the paddle attachment. Add the flour and mix until the dough gathers around the paddle. Switch to the dough hook and knead the dough for 5 minutes. Place in a greased bowl, cover with plastic wrap, and let rise until doubled, about 1 ½ hours
Spray a 9×5-inch loaf pan with cooking spray. Line the bottom of the pan with a piece of parchment paper cut to fit.
Place the dough on a cutting board and shape it into a loaf. Place in the prepared pan. Cover with plastic wrap and let rise until the dough rises above the top of the pan.
Preheat the oven to 400 degrees F/ Bake the loaf for 20 minutes. Cover with a tented sheet of foil and bake for 25 minutes.
Turn the loaf out onto a wire rack to cool;l completely. Cut into thin slices for sandwiches.
Nut-Crusted Fish Fillets
Ingredients
2 white fish filets (6 oz. each) {I used red snapper}
Salt and pepper to taste
1 tablespoon Dijon mustard
1 tablespoon honey
2 tablespoons finely chopped {your choice}
1 teaspoon each of fresh parsley, chives, rosemary, and thyme
Directions
Sprinkle the fish with salt and pepper. Place skin side down on a baking sheet or pan.
Combine mustard and honey, and brush on top of the fish.
Mix nuts, and herbs together and sprinkle on the fish.
Bake at 400°F 15 minutes or until flaky.
Creamy Lemon Butter Sauced Gnocchi
Ingredients
1- pkg shelf-stable potato gnocchi, about 17 oz
1/2 cup grated Parmesan cheese
Sauce
Juice of two lemons
8 tablespoons butter
2 garlic, grated
Salt to taste
⅓ cup heavy cream
Chopped parsley for garnish
Directions
Cook the gnocchi according to the package directions. As they rise to the top of the boiling water, scoop them out with a spider to a pasta bowl.
Heat the sauce ingredients until the butter is melted. Add the cheese and poor over the gnocchi. Mix well. Sprinkle with parsley and serve.
Garden Peas with Chopped Onion
Ingredients
1-10 pkg frozen peas, defrosted
½ cup chopped onion
1 tablespoon butter
Directions
Saute butter and onion in a small saucepan over low heat for about 5 minutes. Add the peas and heat over low until hot.
Great breakfast muffins but if you want to turn them into a dessert, add a cream cheese frosting.
Ingredients
2 cups All Purpose Flour
2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon cinnamon
1 teaspoon salt
1 cup wheat bran
1 1/2 cups dark brown sugar
1 cup vegetable oil
4 large eggs
2 cups grated carrots
1 cup chopped walnuts
Directions
Preheat the oven to 350°F. Line a muffin tin with liners and set aside.
Whisk the flour, baking powder, baking soda, cinnamon, bran, and salt in one bowl. In a second bowl whisk together the oil, sugar, eggs, and carrots. Stir the flour mixture into the sugar mixture. Add walnuts.
Using a muffin scoop fill the muffin tin cups to the top of the rim of each center of a muffin that comes out of the cup. Bake for about 25-30 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Cool in the pan for 20 minutes, then move the muffins to a rack to finish cooling.
Cream Cheese Glaze
4 oz cream cheese, softened 1/4 cup (half a stick) of unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla
1 tablespoon milk
While the muffins cool, make the glaze. Combine all ingredients in a mixer with a whisk attachment;
whisk until creamy and smooth.
Once the muffins are cool, glaze each muffin with Cream Cheese Glaze.
Fresh Pear Bread Recipe
Ingredients
3 eggs
3/4 cup sugar
3/4 cup vegetable oil
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1-2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
4 cups finely chopped peeled ripe pears (about 4-5 medium)
1 teaspoon lemon juice
1 cup chopped walnuts
Directions
Grease and line two loaf pans with parchment paper. Grease the parchment.
Preheat the oven to 350°F.
In a mixing bowl, combine the eggs, sugar, oil, and vanilla; mix well. Add the chopped pears and fold them in gently.
In a second mixing bowl, combine flour, baking powder, cinnamon, baking soda, and salt. Fold in the walnuts.
Stir into the egg mixture just until moistened. (batter will be thick).
Divide the mixture evenly between the loaf pans. I use a scale to make sure they have even amounts.
Bake 60 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pans using the parchment to wire racks. Yield: 2 loaves.
Ingredients
2 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 large egg
3/4 cup milk
1/2 cup vegetable oil
1/3 cup orange marmalade
1 cup chopped dates
1 cup chopped pecans or walnuts, toasted
½ cup brown sugar
Directions
Preheat the oven to 425º Fahrenheit. Oil a 6-jumbo muffin pam.
Combine the dry ingredients in a mixing bowl. Combien the wet ingredients in a large measuring cup including the marmalade. Stir the date and nuts into the flour mixture. Add the wet mixture just until combined.
Spoon the batter evenly into the six cups. Sprinkle with each top with brown sugar.
Bake at for 5 minutes, then reduce the oven temperature to 375º Fahrenheit and cook for an additional 15-20 minutes. The muffins are done when a toothpick inserted into the center comes out clean.
Cool in the pan for ten minutes, then remove the muffins to a wire rack to cool.
Greek-Style Stuffed Collard Greens
Young collard greens remind me of grape leaves. Serve with grilled lamb chops.
Ingredients
Lemon Yogurt Sauce:
1 cup Greek yogurt
Juice of 1/2 lemon
2 tablespoons chopped fresh dill, plus a sprig for garnish
1 teaspoon ground coriander
Kosher salt and freshly ground black pepper
Olive oil, for drizzling
For the lemon yogurt sauce: Combine the yogurt, lemon juice, dill, coriander and a pinch of salt and pepper to a bowl. Mix together, then drizzle some olive oil on top and garnish with a sprig of dill.
Collards:
12 medium collard leaves (from 1 to 2 bunches), bottom stems removed
1 ½ cup s cooked basmati or long-grain white rice
¼ cup olive oil
1 medium onion, finely chopped
Salt to taste
4 tablespoons pine nuts
3 garlic cloves, minced
⅓ cup chopped fresh dill
⅓ cup finely chopped mint
½ cup finely chopped flat-leaf parsley
Freshly ground pepper to taste
½ cup strained freshly squeezed lemon juice
Lemon zest from one lemon
Directions
Bring a large pot of water to a boil while you carefully stem the collard greens, trying to keep the leaves intact. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the collard leaves, in batches. Blanch for 2 minutes and transfer to the ice water. Drain. Layout the leaves one at a time on a paper towel to blot, and use a sharp knife to cut out the thick center stems, cutting about three-quarters of the way to the top and making sure to leave 2 to 3 inches uncut at the top. Set the trimmed leaves aside.
Heat 2 tablespoons of the oil in a medium skillet over medium heat. Add the onions and garlic and cook, stirring occasionally, until softened, about 6 minutes. Add the rice and pine nuts. Cook, stirring, until the rice is well coated about 1 minute. Add 3/4 teaspoon salt and a few grinds of pepper and remove from the heat. Stir in the dill, parsley, mint, and lemon zest.
Layout one collard leaf with the trimmed stem end pointing away. Spoon 2 level tablespoons of the rice filling in the center of the leaf. Fold the sides of the leaf over the filling, then roll the leaf up tightly away from you like a burrito, starting from the bottom and finishing seam-side down. Repeat with the remaining leaves and rice filling.
Add a splash of the remaining 3 tablespoons of oil to a deep, wide skillet. Arrange the collard rolls in a single layer on the bottom of the pan. Top with enough water to just cover the rolls, then drizzle in the remaining olive oil and the lemon juice.
Cover the rolls with a luncheon plate. Bring the liquid to a boil over medium-high heat, then reduce to a low simmer and cook, covered with a lid, for 11/2 to 2 hours. Add more water if the liquid evaporates.
Serve with the lemon yogurt sauce.
3-4 servings
Ingredients
1 bunch udon noodles
1 lb boneless skinless chicken breasts or thighs
Marinade
1 tablespoon Shaoxing wine (or dry sherry)
1/2 teaspoon salt
1 tablespoon cornstarch
Sauce
3 tablespoons oyster sauce
2 tablespoons Shaoxing wine (or dry sherry)
1/2 tablespoon dark soy sauce
1/4 cup chicken stock
1 tablespoon sugar
1 tablespoon cornstarch
1/4 teaspoon salt
Stir-fry
1 whole stalk of broccoli, cut into bite-sized florets
2 tablespoons peanut oil (or vegetable oil)
4 cloves garlic, minced
1 teaspoon ginger, minced
1/2 cup toasted walnuts
3 scallions sliced
Directions
Slice the chicken into thin bite-size pieces, no thicker than 1/4”, transfer into a medium-size bowl. Add the marinade ingredients. Stir to mix well. Let sit for 10 minutes while preparing the other ingredients.
Combine all the sauce ingredients in a bowl. Stir to mix well.
Bring 1/3 cup of water to a boil in a large nonstick skillet over medium-high heat. Add the broccoli and cover. Steam until the broccoli just turns tender and most of the water evaporates about 40 to 50 seconds. Transfer the broccoli to a plate.
Boil the udon noodles per the manufacturer’s instructions in the same pan. Drain the water. Set aside.
Wipe the pan with a paper towel held in a pair of tongs if there’s any water left.
Add the oil and swirl to coat the bottom. Spread the chicken in the skillet in a single layer. Allow to cook without touching for 30 seconds, or until the bottom side is browned. Turn the chicken and stir and cook until the surface is lightly charred.
Add the garlic and ginger. Stir a few times to release the flavor.
Stir the sauce again to dissolve the cornstarch completely and pour it into the skillet. Cook and stir until the sauce thicken about 1 minute. Stir in the broccoli, walnuts, and noodles and heat gently. Sprinkle the scallions over the top of the mixture.
Transfer to individual bowls and serve immediately.
For 2 servings-double for 4 servings
Ingredients
2 chicken thighs, skin and fat removed
2 medium baking potatoes, unpeeled and scrubbed
Marinade
1 garlic clove, minced
½ teaspoon Italian seasoning
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons lemon juice
2 tablespoon olive oil
Directions
In a bowl, combine the marinade ingredients. Add the chicken and refrigerate for several hours.
Preheat the oven to 425 degrees F. Cover a sheet pan with foil and coat with cooking spray.
Drain the chicken and reserve the marinade. Place the chicken at one end of the pan.
Cut the potatoes into wedges. Toss the potato wedges in the reserved marinade, then spread them out in a single layer on the sheet pan.
Bake for 20 minutes, until the potatoes are turning golden brown on the edges.
Turn the potatoes over, then bake for another 20 minutes, until golden brown all over.
Season with extra salt if desired. The chicken should register 160 degrees F on an instant-read thermometer. Divide the chicken and potatoes between two individual plates.
Spinach and Pear Salad
Ingredients
1/2 cup chopped walnuts, toasted
3/4 cup crumbled blue cheese
2 medium red pears, cut into bite-sized pieces
1 celery stalk, diced
1 (6-8ounce) package pre-washed baby spinach
1/4 of red onion, sliced
Dressing
1 tablespoon finely chopped shallot
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons honey
1 teaspoon Dijon-style mustard
1/8 teaspoon coarse ground pepper
Directions
Place all salad ingredients in a large bowl; toss to combine.
Combine the salad dressing ingredients in a small bowl with a wire whisk until well blended. Pour dressing over salad; toss to coat. Sprinkle with toasted walnuts. Serve immediately.
