Enjoy this perfectly moist family favorite!
1 cup mashed very ripe bananas (about 2 bananas), or thawed frozen bananas
1 cup brown sugar, packed
1/4 cup extra virgin olive oil (light tasting), or vegetable oil
1/2 cup plain yogurt (sour cream or milk with 1 tbsp white vinegar added)
2 eggs, beaten
1 1/2 cups all purpose flour, sifted (unbleached)
1 tsp baking soda
1 tsp baking powder
1/2 tsp sea salt
Optional:
3/4 cup chocolate chips or
1 cup fresh or frozen blueberries
1 tsp vanilla extract
Preheat oven to 325 degrees F.
In large bowl, combine bananas, sugar, oil, yogurt, and eggs. Mix well. In separate bowl, sift together flour, baking powder, soda and salt. Add dry ingredients bit by bit to banana mixture, stirring until combined. Then mix in your berries or chocolate chips if using.
Pour into greased 9x5 inch (2 L) loaf pan. Bake for 1 1/4 hours or until toothpick comes out clean. Allow to cool for 5 minutes before turning onto rack to cool completely. I just leave mine in the loaf pan and remove slices as I like. Slice to serve.
Saturday, October 16, 2010
Monday, October 11, 2010
Chicken Korma
2 tbsp oil
1 tbsp butter
1/2 tsp cinnamon
2 large pinches ground cloves
1-2 large pinches ground cardamom
1 large onion, finely chopped
3 cloves garlic, crushed
2 (6 oz, or more) skinless, boneless chicken breast 1.5" cubes
1/2 tsp salt, to taste
1 tsp ground coriander
1 tsp ground cumin
1 tsp garam masala (not spicy)
1 large tomato, diced
1/2 cup coconut milk
1/4 cup ground almonds (could use cashews)
1/2 tsp tumeric
3 small fresh bay leaves
1/2 tsp paprika
1/2-2 cups plain 2% yogurt
1 tbsp grated fresh ginger
Marinade chicken in yogurt, ginger, 1 clove garlic and paprika for an hour or 2. In a large frying pan heat oil, butter, onion, and 2 cloves garlic. Cook until onions are clear then add all spices and cook for few minutes while stirring. Add the tomato and cook for a bit longer. Then add all marinated chicken and yogurt to pan and give it a good stir. Continue to cook, stirring regularly over medium-high heat. Once chicken appears to be cooked, or firm add the coconut milk or cream. Continue to cook for 30 or more minutes until the sauce has thickened a bit. The sauce, because of the yogurt tends to be a bit watery compared to a butter chicken or paneer dish. That said, don't keep cooking it waiting for it to thicken, just enjoy this dish over basmati rice. Add some salt to taste if needed.
Very good, but as usual it lacks a certain depth and richness to the flavour, which always seems to happen to me when I make Indian food.
Since making this dish I have spoken to some Indian friends and they all said that the depth comes with the use of a lot of butter and cream instead of the 2 full cups of yogurt I used. The used of yogurt and oil without all the butter and cream tends to be how most Indian families eat these dishes, because it is just too rich to have often, not to mention a bit high in calories!
Next time, to try and achieve the depth of flavour which I crave (I don't cook these dishes often, so that's how I'm justifying this...), I will use a lot more butter, slightly less yogurt, instead I'll use cream to make up the difference of using less yogurt. I also would like to use ground cashew nuts next time instead of almonds.
I was also told to try tempering the yogurt by either watering it down a bit or using milk or cream mixed in the yogurt to try and avoid the fine curdling that happens when you use straight yogurt.
1 tbsp butter
1/2 tsp cinnamon
2 large pinches ground cloves
1-2 large pinches ground cardamom
1 large onion, finely chopped
3 cloves garlic, crushed
2 (6 oz, or more) skinless, boneless chicken breast 1.5" cubes
1/2 tsp salt, to taste
1 tsp ground coriander
1 tsp ground cumin
1 tsp garam masala (not spicy)
1 large tomato, diced
1/2 cup coconut milk
1/4 cup ground almonds (could use cashews)
1/2 tsp tumeric
3 small fresh bay leaves
1/2 tsp paprika
1/2-2 cups plain 2% yogurt
1 tbsp grated fresh ginger
Marinade chicken in yogurt, ginger, 1 clove garlic and paprika for an hour or 2. In a large frying pan heat oil, butter, onion, and 2 cloves garlic. Cook until onions are clear then add all spices and cook for few minutes while stirring. Add the tomato and cook for a bit longer. Then add all marinated chicken and yogurt to pan and give it a good stir. Continue to cook, stirring regularly over medium-high heat. Once chicken appears to be cooked, or firm add the coconut milk or cream. Continue to cook for 30 or more minutes until the sauce has thickened a bit. The sauce, because of the yogurt tends to be a bit watery compared to a butter chicken or paneer dish. That said, don't keep cooking it waiting for it to thicken, just enjoy this dish over basmati rice. Add some salt to taste if needed.
Very good, but as usual it lacks a certain depth and richness to the flavour, which always seems to happen to me when I make Indian food.
Since making this dish I have spoken to some Indian friends and they all said that the depth comes with the use of a lot of butter and cream instead of the 2 full cups of yogurt I used. The used of yogurt and oil without all the butter and cream tends to be how most Indian families eat these dishes, because it is just too rich to have often, not to mention a bit high in calories!
Next time, to try and achieve the depth of flavour which I crave (I don't cook these dishes often, so that's how I'm justifying this...), I will use a lot more butter, slightly less yogurt, instead I'll use cream to make up the difference of using less yogurt. I also would like to use ground cashew nuts next time instead of almonds.
I was also told to try tempering the yogurt by either watering it down a bit or using milk or cream mixed in the yogurt to try and avoid the fine curdling that happens when you use straight yogurt.
Saturday, October 9, 2010
Easy Hearty Chilli
I know this recipe may seem daunting due to the seemingly large list of ingredients, but these are items we should always keep on hand because they are the basis for almost anything you want to cook. So, don't be scared if your a beginner, this is more of a "throw-it-in-a-pot" and forget about it recipe!
1-2 tbsp olive oil
1 1/2 lbs lean ground beef
1 large onion, chopped
3 cloves garlic, minced
3 carrots, chopped
2 large celery sticks, chopped
3 bay leaves
1 tsp ground cumin
1 tsp ground coriander
6 tsp chili powder (or to taste)
28 oz can diced tomatoes
28 oz can crushed tomatoes
28 oz can red kidney beans, rinsed
19 oz can chick peas, rinsed
1 Aurora beef bouillon cube, crumbled
1 tsp salt, or to taste
1/2 tsp ground black pepper
In large pot brown ground beef with onion, garlic and oil over medium high heat. Break up large beef chunks. Add carrots, celery, bay leaves and spices to pot, allow to cook for a few minutes stirring regularly. Then add the kidney beans, chickpeas, and both cans of tomatoes as well as the salt, pepper and bouillon cube. Give this a good stir cover and let cook at a gentle boil over medium heat (or lower) stirring regularly for an hour. After an hour or so remove lid and continue cooking just above simmer for another half hour to allow it to thicken a bit. Stir a few times during this period. Serve with rice and enjoy a comforting fall meal.
2 cups basmati rice, rinsed
4 cups water
1 tbsp butter
1 tbsp Bovril liquid chicken stock
Bring water to a boil, add rice, butter and chicken stock. Reduce heat to just above simmer and allow to cook for about 12 minutes. You can stir it once during the cooking time. Once cooked, fluff with fork and voila, perfect rice every time!
We ate this with some cheese we had on hand which was baby Fruillino, a so called Italian cheese (mild tasting, similar to mozzarella) which we have since decided is perfect melting cheese. Needless to say we allowed some slices of cheese to melt atop the chili on our plates and it brought my chili to another level!
1-2 tbsp olive oil
1 1/2 lbs lean ground beef
1 large onion, chopped
3 cloves garlic, minced
3 carrots, chopped
2 large celery sticks, chopped
3 bay leaves
1 tsp ground cumin
1 tsp ground coriander
6 tsp chili powder (or to taste)
28 oz can diced tomatoes
28 oz can crushed tomatoes
28 oz can red kidney beans, rinsed
19 oz can chick peas, rinsed
1 Aurora beef bouillon cube, crumbled
1 tsp salt, or to taste
1/2 tsp ground black pepper
In large pot brown ground beef with onion, garlic and oil over medium high heat. Break up large beef chunks. Add carrots, celery, bay leaves and spices to pot, allow to cook for a few minutes stirring regularly. Then add the kidney beans, chickpeas, and both cans of tomatoes as well as the salt, pepper and bouillon cube. Give this a good stir cover and let cook at a gentle boil over medium heat (or lower) stirring regularly for an hour. After an hour or so remove lid and continue cooking just above simmer for another half hour to allow it to thicken a bit. Stir a few times during this period. Serve with rice and enjoy a comforting fall meal.
2 cups basmati rice, rinsed
4 cups water
1 tbsp butter
1 tbsp Bovril liquid chicken stock
Bring water to a boil, add rice, butter and chicken stock. Reduce heat to just above simmer and allow to cook for about 12 minutes. You can stir it once during the cooking time. Once cooked, fluff with fork and voila, perfect rice every time!
We ate this with some cheese we had on hand which was baby Fruillino, a so called Italian cheese (mild tasting, similar to mozzarella) which we have since decided is perfect melting cheese. Needless to say we allowed some slices of cheese to melt atop the chili on our plates and it brought my chili to another level!
Friday, October 8, 2010
Butternut Squash Soup
8 cups butternut squash, cut in 2" cubes (one large squash)
4 medium Yukon gold potatoes, cut in quarters
2 carrots, cut in 1" pieces
2 medium sized onions, chopped
10 cups water
5 tbsp Bovril liquid chicken stock
2 bay leaves
high quality sea salt to taste
2 pinches ground pepper
3 tbsp olive oil
2 tsp butter
Saute onions in 1/2 cup water until clear. Add squash, potatoes, carrots and bay leaves cook for a few minutes. Add water, chicken stock and pepper. Bring to a boil then reduce heat to medium and continue to boil until all vegetables are soft. Reduce heat to simmer, add oil and butter and blend until very smooth with a hand blender. Add salt if necessary. Serve and enjoy with fresh baguette and Oka cheese to make a meal of it!
Wine: Peller Estates 2008 Cabernet Merlot
This wine went very, very well with the soup!
This soup was a bit watery I would have added a cup or 2 less. Sometimes I like this soup thick (8 cups water), and sometimes I prefer it like it was this time. I supposes this depends on the weather and if you intend the soup to be a meal or one course or just a starter.
You don't have to be very acurate with the measurements with this soup, for instance, if you have more than eight cups of squash use it! A good rule of thumb when making any pureed vegetable soup is once you have all your veg in the pot, add enough water to cover the veg plus a cup. This will usually provide you with a good consistancy.
4 medium Yukon gold potatoes, cut in quarters
2 carrots, cut in 1" pieces
2 medium sized onions, chopped
10 cups water
5 tbsp Bovril liquid chicken stock
2 bay leaves
high quality sea salt to taste
2 pinches ground pepper
3 tbsp olive oil
2 tsp butter
Saute onions in 1/2 cup water until clear. Add squash, potatoes, carrots and bay leaves cook for a few minutes. Add water, chicken stock and pepper. Bring to a boil then reduce heat to medium and continue to boil until all vegetables are soft. Reduce heat to simmer, add oil and butter and blend until very smooth with a hand blender. Add salt if necessary. Serve and enjoy with fresh baguette and Oka cheese to make a meal of it!
Wine: Peller Estates 2008 Cabernet Merlot
This wine went very, very well with the soup!
This soup was a bit watery I would have added a cup or 2 less. Sometimes I like this soup thick (8 cups water), and sometimes I prefer it like it was this time. I supposes this depends on the weather and if you intend the soup to be a meal or one course or just a starter.
You don't have to be very acurate with the measurements with this soup, for instance, if you have more than eight cups of squash use it! A good rule of thumb when making any pureed vegetable soup is once you have all your veg in the pot, add enough water to cover the veg plus a cup. This will usually provide you with a good consistancy.
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