Banana Nut Bread

My mom bought a little too much fruits lately. 2 bags of bananas last week and we still couldn't finish the bundle as we use 2 bananas every morning for our daily dose of green smoothies before heading out the door.  It was funny how my mom was waiting for her smoothie yesterday to realize that David and I don't work on weekends, sorry mom, I'll make a large cup of green smoothies for you tomorrow morning! 

It's Sunday tonight, and it's time to clear out the bananas because they are getting very brown.  The perfect color for awesome banana bread!  I usually do not like using the loaf to make the bread, because it gets a little crispy on the edges, and the center is harder to cook.  Hopefully by using a tube pan, it will cook much better.  This is one of my mom's favorite, it's scrumptious!

 

The Finish Product!

Banana Nut Bread
Yield - 1 Tube Pan

Ingredients:

10 oz - Butter, @ room temperature (72-76F)
10 oz - Granulated Sugar
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3 - Large Eggs, @ room temperature (72-76F)
1 tsp - Vanilla Extract
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1lb, 4 oz - Cake Flour
2 tsp - Baking Soda
1 tsp - Baking Powder
0.25 oz - Salt
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1lb, 4 oz - Banana, puree and ripped
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4 oz - Walnuts, coarsely chopped and toasted

Procedure:
Creaming Method

1.  Cream butter until light and fluffy (airing it to produce bubbles for fluffy rise of the bread).  Add sugar slowly until combined.  Make sure to scrape the bowl occasionally.
2.  Add eggs one at a time until combined, add vanilla extract.
3.  Sift flour, baking soda, baking powder, and salt altogether, add to the mix while alternating with the banana puree + water.
4.  When all combined,  add walnuts and fold into the batter.
5.  Grease pan with butter and then flour, pour in the batter, place in an oven at 350F for 40 minutes. 
6.  Cool on rack for 15 minutes, then release from pan.
7.  Ready to serve warm!

Veggie Square Pizza

My hubby and I have been eating a lot of pizza, yet, we still crave for more Pizza.  Hence, PIZZA for dinner tonight!  I am making the dough from scratch and the marinara sauce; since we have extra canned tomatoes at home.  Enjoy the recipe and photos below.

Pizza Dough
Yields:  (1) 18"x24" Pan - Regular Crust; & (1) 9"x12" Pan - Thin Crust

Ingredients:
16 oz - Luke warm water
0.625 oz - Dry Yeast
0.500 oz - Salt
0.375 oz - Sugar
3 oz - Olive Oil
12 oz - Bread Flour
12 oz - Whole Wheat Flour

Procedure:
1.  Mix 10 oz water w/ dry yeast to activate the yeast, set aside.
2.  Combine bread flour, whole wheat flour, salt, sugar in mixing bowl with a dough hook attachment.
3.  Mix in medium and pour in the 3 oz olive oil.
4.  Continue to pour the 10oz water & yeast mixture to the dough.
5.  Slowly add the remaining of the water (6oz) until the dough pulls together, not sticky to touch.
6.  Let dough rest in the refrigerator for 1 hour before rolling.
7.  Roll dough and oil pan with olive oil and sprinkle cormeal/semolina onto pan.
8.  For regular/thick crust:  Place dough onto pan and bake at 475F.  Cook dough for 15 minutes so when adding marinara sauce on top will not make the dough soggy.
9.  When dough is ready, pull out and top with marinara sauce, preferred cheese and vegetable toppings.  (If making thin crust, can go ahead and top with marinara sauce, toppings and into oven for 15-20 minutes).

Marinara Sauce:

1 Tbsp - Olive Oil
4-5 Cloves - Garlic
1/2 - Large Red Onion, finely diced
1/4 tsp - salt
20 oz - Crushed Tomatoes
4 tbsp - Tomato paste
4 tbsp - Brown Sugar
1/4 tsp - Oregano
1/2 tsp - Chili Pepper Flakes
1/8 tsp - Cayenne Pepper

Procedure:
1.  Place olive oil into sauce pan, add garlic and toss until translucent, do not burn.
2.  Add the red onion into the sauce pan and toss until translucent, combine salt.
3.  Pour in crushed tomatoes, tomato paste, and brown sugar and let simmer for 5 minutes while stirring.
4.  Add oregano, chili pepper flakes, cayenne pepper and turn off the stove, let cool.
5.  Ready to use!

Pizza Toppings I used:
2 - Large Tomatoes, thinly sliced
1/2 - Large Red Onions, thinly sliced
1 Cup - Mushrooms
1 1/2 Cup - Arugula
1/2 Cup - Asiago Cheese, shredded
1/2 Cup - Gouda Cheese, cubed

Sesame Noodles w/ Tofu & Veggies

Tofu & Quinoa Pasta series again! This time, I used a high protein tofu follow by Quinoa Spaghetti.

Sesame Sauce
Adapted from:  Canadian Living - 2011 Eat Right

1/3 Cup - Tahini Paste
3 Tbsp - Hot Water
2Tbsp (each) - Soy Sauce, Balsamic Vinegar
1Tbsp (each) - Sesame Oil, Rice Vinegar
1 1/2 tsp - Sugar
Pinch - Salt

Mix altogether!

Oat Bake Blueberry Cake

More Blueberries!!!

I came across this recipe on http://dessertsmagazine.com/ This month features British Classics!  The cake is very moist, soft, and not too sweet (Just the way I love it).  Enjoy...

Tofu Steak

Delicious.... (RECIPE TO BE CONTINUED....SLEEPY)

Quinoa Veggie Curls

David and I came across this product at Henry's Market.  We have tried their spaghetti and linguine products, the texture is much better than whole wheat pasta (personal preference).  Little did we know,  Fresh and Easy also carries this product!  It's located in the last row near the freezers, on a shelf labelled as "gluten free."  This makes grocery shopping so much easier when  products like these are less than a 2 mile radius.

We have been trying to work with cilantro pesto since buying it in bundle lasts a bit longer in the fridge than basil, it's an alternate herbaceous flavor, and it's a lot cheaper.   Recipe is below, I forgot to add my lovely toasted walnuts in my recipe this time, but it was nice to have as a snack.  Hope you'll enjoy the recipe! 

Quinoa Veggie Curls
1 Box - Quinoa Veggie Curls (follow box instructions)

Cilantro Pesto
1 Bundle - Cilantro (chopped)
1/2 Cup - Olive Oil (desired preference consistency)
4 - 5 Clove - Garlic (desired taste)
1/2 tsp - Cayenne Pepper (OPTIONAL)
Salt - to taste
Pepper - to taste

Toppings
1/2 Basket - Small tomatoes (cut in quarters)
1/2 Cup - Toasted Walnuts (coarsely chopped)
1/4 Cup - Grated Parmesan Cheese (OPTIONAL)

Procedures:

1.  Prepare quinoa curls, rinse in cold water and set aside.
2.  For cilantro pesto, place garlic cloves and cilantro in chopper and slowly add the olive oil until desired consistency.
3.  Add salt and pepper and blend.  Place 1/2 pesto in container and freeze for next use.
4.  Place cilantro pesto into large bowl, throw in veggie curls, small tomatoes, toasted walnuts, and toss.
5.  Place in refrigerator for a nice summer pasta salad.  When ready to serve, top with grated Parmesan cheese.  Enjoy!

Veggie Stock

This is in prep for Black Bean Barley Soup...MMmm..

Veggie Stock
8 - 9 Cup - Water
1 - Large Yellow Onion (thinly sliced)
1/2 - Large Red Onion (thinly sliced)
3 Piece - Celery Stalk, (thinly sliced, matchstick size)
3 Medium - Tomatoes (thinly sliced)
1 1/2 Cup - Baby Carrots (thinly sliced)
1/2 tsp - Oregano
1/2 tsp - Thyme
1/2 tsp - Rosemary
1/4 tsp - Cayenne Pepper
2 tsp - Sea Salt
1/2 tsp - Black Pepper

Condensed Milke Ice Cream w/ Vietnamese Coffee

Let's just say, this taste better than my daily dose of coffee in the morning! So delicious!  Thank you Chef Robert Wemischner for this fabulous recipe!  Hope everyone else will try this recipe and enjoy it is much as I do.


*NOTE:  Vietnamese Coffee is very strong, may be wide awake if consuming as a late night dessert :)

Watermelon Feta Salad

Watermelon Feta Salad

By:  Women's Day Magazine (August 2011 Edition)

Ingredients:

2 Tbsp - Olive Oil

1 Tbsp - White Vinegar

1 Tbsp - Lemon Juice

Pinch - Salt

Pinch - Black Pepper

1/4 - Medium Red Onion (thinly sliced)

1lb - Watermelon (cubed)

3 Cup - Baby Arugula 

3/4 Cup - Feta Cheese

Cranberry Chocolate Oatmeal Cookies

Yum!  :D

Ingredients
1 Cup - Whole Wheat Flour
3/4 Cup - All Purpose Flour
1/4 Cup - Cocoa Powder
1 tsp - Baking Soda
1 tsp - Baking Powder
1/2 tsp - Salt
1/2 tsp - Cinnamon

2 - Large Eggs
1 tsp - Vanilla Extract
1 tsp - Almond Extract

1 Cup - Butter
1 Cup - Brown Sugar
1 Cup - Granulated Sugar