Chocolate Bread with a hint of Banana


Revised a recipe I found today and it’s really yummy!

Ingredients

  • 2 large bananas very ripe
  • 8 tablespoons unsalted butter
  • 1/4 cups raw sugar
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup plain yogurt
  • 1 teaspoon vanilla extract
  • 1.5 cups all-purpose flour
  • 1/4 cup unsweetened coco powder
  • 1 teaspoon baking soda
  • 1/2 cup chocolate chips

Instructions

  1. Preheat to 350 degrees F .
  2. Grease and flour a 9″ loaf pan
  3. Microwave the bananas, butter, sugar and salt for about 3 minutes. Stop it for a few seconds if it tries to boil over. Let this mixture cool to luke warm.
  4. Sift the all-purpose flour, coco powder and baking soda to remove any clumps. Add the chocolate chips and then whisk/mix the mixture together.
  5. Put cooled bananas in a blender/food processor along with the eggs, yogurt, and vanilla extra until smooth
  6. Combine banana mixture into the flour mixture,  but no need to over mix.
  7. Pop it into a loaf pan and back for 40-50 minutes.
  8. Cool the  bread on a wire rack for 15 minutes, then eat!
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Carrot, Beet, Berry Juice


Ingredients:

3 beets
6-8 carrots
2 lemons
10-15 strawberries
About a 1/2 inch nugget of ginger

Directions:
Wash all ingredients. Cut the rind off the lemons. Cut the greens off the tops of the beets and chop the beets if they’re too big to fit in your juicer. Save the beet green tops for something else if you’d like. I don’t like juicing them. They’re really bitter. Juice according to manufacturer’s directions. Chill and enjoy.

Original Post with fantastic photos are “Make it Naked” http://makeitnaked.com/2013/07/16/carrot-beet-berry-juice/

Mint Melon Sangria


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1 ½ cups diced watermelon
1 ½ cups diced cantaloupe
1 ½ cups diced honeydew melon
2 cups ice
10 mint leaves
Juice from ¼ lime
2 bottles spumonte or other sparkling wine

Directions:
Pour all of the diced melons in a large glass pitcher. Top with ice.

Gently muddle mint leaves with the lemon juice. Add to pitcher.

Pour wine last into the glass and stir with a wooden spoon.

Oreo and Peanut Butter Brownie Cakes


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1 box brownie mix, 8×8 inch size
24 Oreo Cookies
1/2 cup creamy peanut butter

Preheat oven to 350 degrees and line a 12 muffin cup baker with paper liners.

Prepare brownie mix according to package directions. For each cupcake cup spread 1 teaspoon of peanut butter over 2 Oreo cookies and stack them on top of each other. Place oreo stacks into the cupcake lined muffin cups. Spoon 2 tablespoons of brownie batter over each stacked oreos and let it run down the sides of the cookies. If you have left over brownie batter, bake separately in a separate baker or muffin tin. Bake cookies and brownies for 18 to 20 minutes, until brownies are cooked through. Let cool completely then serve.

Makes 12 servings

Asparagus with Balsamic Tomatoes


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1 pound asparagus, trimmed $
2 teaspoons extra-virgin olive oil
1 1/2 cups halved grape tomatoes $
1/2 teaspoon minced fresh garlic
2 tablespoons balsamic vinegar $
1/4 teaspoon salt $
3 tablespoons crumbled goat cheese
1/2 teaspoon black pepper

Preparation

1. Cook asparagus in boiling water 2 minutes or until crisp-tender. Drain.
2. Heat olive oil in a large skillet over medium-high heat. Add tomatoes and garlic; cook 5 minutes. Stir in vinegar; cook 3 minutes. Stir in salt. Arrange asparagus on a platter; top with tomato mixture. Sprinkle with cheese and pepper.

Raisin and Pine Nut variation: Omit tomatoes, garlic, vinegar, and goat cheese.
Cook 1/3 cup sliced red onion and 2 tablespoons pine nuts in oil for 4 minutes.
Add 2 1/2 tablespoons orange juice, 3 tablespoons raisins, and 2 teaspoons honey; cook 2 minutes. Stir in 1/4 teaspoon salt and 1/4 teaspoon orange rind. Spoon over asparagus; sprinkle with pepper. Yield: 4 servings.
Calories 111; Fat 5.3g (sat 0.6g); Sodium 151mg

Sesame-Ginger Glazed variation: Omit oil, tomatoes, vinegar, salt, cheese, and pepper. Microwave 1 tablespoon lower-sodium soy sauce, 1 teaspoon honey, 1 teaspoon lime juice, 1 teaspoon minced peeled fresh ginger, and garlic on HIGH for 2 minutes. Drizzle over asparagus; sprinkle with 2 teaspoons toasted sesame seeds. Serve with lime wedges. Yield: 4 servings.
Calories 43; Fat 0.8g (sat 0.1g); Sodium 134mg

Lemon-Tarragon variation: Omit tomatoes, vinegar, and cheese; decrease pepper to 1/4 teaspoon. Combine 1/8 teaspoon lemon rind, 1 tablespoon lemon juice, 2 teaspoons chopped tarragon, garlic, 1/2 teaspoon minced shallot, 1/2 teaspoon Dijon mustard, salt, pepper, and oil. Drizzle tarragon mixture over asparagus; toss gently to coat. Yield: 4 servings.

Baked Zucchini Sticks and Sweet Onion Dip: that bloomin’ zucchini! | King Arthur Flour – Baking Banter


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Baked Zucchini Sticks and Sweet Onion Dip: that bloomin’ zucchini! | King Arthur Flour – Baking Banter.

Sweet Potato Veggie Burgers


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From http://kblog.lunchboxbunch.com/2012/02/easy-sweet-potato-veggie-burgers-with.html
Makes 7-8 large patties

2 cans cannellini white beans, drained
1 large sweet potato, baked/peeled/mashed (about 2 cups)
2 Tbsp tahini
2 tsp maple or agave syrup
1 tsp lemon pepper seasoning OR Cajun seasoning (or another fave spice!)
1/4 cup wheat flour
optional: additional seasoning (whatever you have on hand – I used a few dashes cayenne, black pepper and a scoop of nutritional yeast)
salt to taste if needed

plentiful Panko crumbs
safflower oil for pan

Burgers: avocado, Dijon mustard, grain buns, romaine, onion, olive oil, pepper

Directions:

1. Bake sweet potato. Peel, place in large mixing bowl.
2. Add drained beans to mixing bowl. Mash beans and potato together.
3. Mash in seasoning, flour and any additional seasoning. Your mixture will be quite soft and moist. But you should be able to form a patty. Add more flour or a scoop of breadcrumbs – or dry rice to thicken the mixture if needed.
4. Heat 1 Tbsp safflower oil in a pan over high heat.
5. Form a patty from mixture and coat in Panko crumbs. Thick coating. Then drop the patty in the pan. Repeat until the pan is filled. Cook until browned on both sides. You could also bake. If baking, use less Panko.
6. Transfer cooked patties to paper towel. Cool for a few minutes.
7. Serve on toasted bun with lotsa toppings.

Note: yes this patty does fall kind of apart as you eat it. But that is OK because it tastes yummy.

Tomato Basil Mozzarella Salad


Recipe type: Side Dish
Author: Savory Sweet Life
Serves: 4-6
A simple but flavorful recipe for Tomato Basil Mozzarella Salad.
Ingredients
1 pint cherry tomatoes, halved
8 ounces fresh “mini” mozzerella pearls
4 tablespoons olive oil
18 basil leaves, chopped
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground pepper

Instructions
Add the cherry tomatoes and mozzerella cheese to a medium bowl. Drizzle the olive oil over the tomatoes and mozzerella. Add the basil, salt, and pepper, and gently toss all the ingredients.

Lentil Quinoa Burgers with Sauteed Mushrooms


From: http://www.womenshealthmag.com/nutrition/barbecue-recipes?page=4&cm_mmc=Facebook-_-WomensHealth-_-Content-Food-_-BurgerRecipes
1/2 cup quinoa
1 can (19 oz) lentils, rinsed
1/2 cup plain bread crumbs
1 egg, lightly beaten
2 cloves of garlic, chopped
2 tsp cumin powder
1/3 cup cilantro Juice of half a lemon
1/2 cup walnut pieces
1 Tbsp butter
1/2 lb crimini mushrooms, sliced
1/4 cup dry red wine
2 tsp vegetable oil
6 100% whole-grain buns

1. In a saucepan, combine quinoa and 1 cup water. Bring to a boil and simmer about 10 minutes. Let quinoa cool.

2. In a bowl, combine half the lentils, bread crumbs, egg, garlic, cumin, cilantro, lemon juice, cooked quinoa, and salt and pepper to taste. Place in a food processor or blender; process until well combined. Add remaining lentils and walnuts; pulse until they’re incorporated. Form into 6 patties.

3. Preheat grill to medium. Meanwhile, melt butter in skillet over medium heat; add sliced mushrooms and saute for 5 minutes, stirring regularly. Stir in wine and cook for another 5 minutes.

4. Brush burgers with oil and cook for 4 minutes per side. Toast buns for 2 minutes. Serve burgers on buns and top with sauteed mushrooms.

Makes 6 servings. Per serving: 445 cal, 15 g fat (3 g sat), 62 g carbs, 13 g fiber, 305 mg sodium, 19 g protein

Ratatouille


Yes, I thought it was a movie too.  That shows home much of a “not-a-cook” I really am, right?  Well here is another recipe from my class at Cook that proved to me it was first a chunky type of soup not the name of a rat.

Check out my others ones here.

Ingredients:

  • 1 clove garlic, chopped
  • 1/4 cup onion, small diced
  • 1/2 cup yellow squash, medium diced
  • 1/2 cup zucchini, medium diced
  • 1/2 cup eggplant, medium diced
  • 1/2 cup plum tomato, medium diced
  • 1 cup chicken stock (or for my fellow vegetarians try VegeBase)
  • 2 tsp olive oil
  • 3 fresh basil leaves, chiffonade
  • salt & pepper to taste

Heat a medium saucepan to a medium high heat.

Add the oil to the pan and then onion and garlic.

Saute for 2-3 minutes until onion becomes translucent.

Add the yellow squash and zucchini, sprinkle with salt and pepper.

Saute for 2-3 minutes and then add the eggplant and tomato.

Saute another 2-3 minutes then add the stock.

Reduce the heat and simmer for approximately 10 minutes.

Add the basil, check seasoning and simmer for another 3-4 minutes.

Serve it warm.

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