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Going Bananas for Banana Bread

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So this lovely Saturday morning, I had the worst leg cramps and thought, “I’m going to make banana bread!”

I must say, it was the best batch, ever.

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Ingredients:

  • 1 1/2 all purpose flour
  • 5 semi ripe bananas(mashed)
  • 3 eggs (I only used 1 yolk)
  • 1 cup of brown sugar
  • 3 tablespoons of maple syrup
  • 1 tablespoon of bourbon vanilla extract
  • 3 Ferraro Rocher chocolates (roughly crushed)
  • 1 teaspoon of baking soda (or 3 teaspoons of baking powder)
  • Nuts (optional)

Directions:

  1. Mix mashed bananas with maple syrup.
  2. In a bowl, mix brown sugar with eggs and banana mixture.
  3. In a separate bowl, combine flour, baking soda (or baking powder) and spiff into the mixture of brown sugar, eggs, and bananas. *note that it’s very important that you spiff your flour, or the texture of the batch will come out uneven.
  4. When the mixture is smoothly blended, add vanilla extract.
  5. Pour onto a baking tray (I usually cover mine with foil to save cleanup time)
  6. Sprinkle a handful of brown sugar over the mixture and the crushed Ferraro Rocher chocolate pieces (add any kind of nut mixture if you like)
  7. Bake for 60 minutes at 350 degrees F.
  8. Let it cool before serving.

Bon Appetit!

Steamed Eggplant


I really like eggplant and my mother recently told me about this quick 10 minute recipe for a healthy meal.

Ingredients:

  • 4 Asian eggplants

  • 2 tablespoons red rice vinegar (note: not red wine vinegar)

  • 2 tablespoons light soy sauce

  • 1/2 cup vegetable oil, such as canola

  • 1/4 teaspoon sesame oil

  • 1 1/2 teaspoons granulated sugar

Preparation:

  1. Remove the stalk from the eggplants. Cut in the middle and then cut each half lengthwise so that you have 4 equal pieces

  2. Steam the eggplant over high heat until softened (about 5 minutes). Remove from the heat and cool

  3. Whisk together the remaining ingredients. Pour over the eggplant and serve.

{About}

Baked Egg in Avocado


Need a breakfast treat? Try this incredibly simple yet very healthy egg in an avocado recipe!

Both of the main ingredients contain a fair share of nutrients beneficial to your body.

 

Directions:

  • preheat oven to 425, have cast iron pan in there
  • Slice avocado in half, take out pit
  • take pan out, put avocado half on, crack egg in
  • put whatever you want on top
  • place in oven and cook till your eggs [are done how you] desire

Enjoy!

{Gizmodo}

Green Eggs and Ham


Want that Dr. Suess breakfast? Try this recipe of green eggs and ham!

Ingredients:

  • 1 Tbsp white vinegar
  • 8 eggs
  • 2 Tbsp prepared pesto
  • 2 Tbsp plain Greek yogurt
  • 4 whole-wheat English muffins, split
  • 4-8 slices ham, prosciutto, or cooked Canadian bacon
  • 1/4 cup sliced jarred roasted red peppers
  • Salt and pepper to taste

MINUTES 1-13

  1. Poach the eggs
  2. Bring 3 inches of water to a boil in a large skillet or saucepan. Reduce to a bare simmer and add vinegar.
  3. Working in two batches, poach the eggs (see “Poaching Laws”) until the whites are just firm, 3 to 5 minutes. Using a slotted spoon, remove the eggs to a plate.

MINUTES 14-18

  1. Prep the accents
  2. In a small bowl, mix together the pesto and yogurt until they’re smooth and combined. Toast the split English muffins until golden.

MINUTES 19-22

  1. Assemble the sandwiches
  2. Dividing evenly, top 4 of the muffin halves with the ham, red peppers, and eggs. Season with salt and pepper and add the pesto mixture. Top the eggs with the remaining muffin halves.

{MensHealth}

Grilled Chicken Greek Salad


Simple to cook and prepare, this salad offers an explosion of Greek flavor in every bite.

Ingredients

  • 3 tablespoons lemon juice, divided
  • 3 tablespoons olive oil, divided
  • 1 tablespoon minced garlic, divided
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon pepper, divided
  • 1 1/2 teaspoons ground cumin, divided
  • 2 boned, skinned chicken breast halves (1 lb. total)
  • 2 tablespoons tahini (sesame paste)
  • 2 cans (15 oz. each) chickpeas, drained and rinsed
  • 2 tomatoes, chopped
  • 1/2 red onion, thinly sliced
  • 1/2 sliced red bell pepper
  • 1 cup flat-leaf parsley
  • 6 ounces crumbled goat’s-milk feta cheese

Directions:

  1. Heat grill to high (450° to 550°). Mix 1 tbsp. each lemon juice and oil, 1 tsp. garlic, and 1/2 tsp. each salt, pepper, and cumin in a medium bowl. Add chicken and turn to coat.
  2. Grill chicken, turning once, until cooked through and browned, about 10 minutes. Let rest, covered, 5 minutes.
  3. Whisk together remaining 2 tbsp. each lemon juice and oil, 2 tsp. garlic, 1/2 tsp. each salt and pepper, and 1 tsp. cumin with the tahini in a large bowl. Add chickpeas, tomatoes, onion, and bell pepper and toss to coat. Divide among 4 plates. Slice chicken and set on top. Sprinkle salads with parsley and cheese.
  4. Note: Nutritional analysis is per serving.

{MyRecipes}

Healthy Fruit Punch


I’m so tired of drinking overly sugary fruit punch with artificial flavoring so this recipe is amazing! It has real fruit and provides for a healthy alternative to sugary sodas for children.

Ingredients:

  • 2 cups apple juice, chilled
  • 2 cups grape juice, chilled
  • 2 tsp almond extract
  • 4 cups lemon lime flavored soda, such as Sprite, chilled
  • 2 cups fresh fruit

Directions:

  1. In a large pitcher, stir together apple juice, grape juice and almond extract.  Pour in lemon lime soda and give it a quick stir (just don’t over-mix after adding the soda or you will stir out the carbonation).
  2. Don’t be afraid to add real fruits into the punch, it garnishes the drink and looks great at parties!

{CookingClassy}

Broiled Chicken with Peppers


Eating healthy is very beneficial but it can also be quite expensive. If you’re looking for a quality meal that’s easy on your wallet, you’ve come to the right place. This meal can serve as a perfect family dinner that will keep your stomach and wallet full.

Estimated Preparation and Cooking Time: 50 Minutes

Ingredients:

  • 1 russet potato, peeled and cut into 1-inch cubes
  • Kosher salt
  • 8 small skin-on, bone-in chicken thighs (about 2 1/4 pounds)
  • 1 heaping tablespoon dried oregano
  • Freshly ground pepper
  • 3 tablespoons extra-virgin olive oil
  • 1 medium onion, cut into 1-inch pieces
  • 1 large green bell pepper, cut into 1 1/2-inch pieces
  • 6 cloves garlic, smashed
  • 4 to 6 pickled cherry peppers, seeded and sliced, plus 1/3 cup brine
  • 1/4 cup roughly chopped fresh parsley

Directions:

  1. Preheat the broiler. Put the potato in a medium saucepan, cover with water and add 1 tablespoon salt. Bring to a simmer and cook until just tender, about 8 minutes. Drain well.
  2. Meanwhile, pat the chicken dry and sprinkle with the oregano, and salt and pepper to taste. Heat 2 tablespoons olive oil in a large cast-iron skillet over high heat. Add the chicken and cook until browned, about 5 minutes per side. Transfer the chicken to a plate.
  3. Add the potato to the skillet and cook, stirring, 3 minutes. Add the onion and bell pepper and cook until slightly soft, about 1 minute. Reduce the heat to medium; add the remaining 1 tablespoon olive oil and the garlic and cook 2 minutes. Add the cherry peppers and brine and cook, scraping up the pan with a wooden spoon, about 1 minute. Remove from the heat.
  4. Return the chicken to the skillet and sprinkle with the parsley. Toss with tongs, then set the chicken skin-side up on top of the vegetables. Broil until the skin is crisp, 2 to 3 minutes.
  5. Per serving: Calories 611; Fat 42 g (Saturated 10 g); Cholesterol 169 mg; Sodium 243 mg; Carbohydrate 20 g; Fiber 3 g; Protein 38 g

{FoodNetwork}