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This is by far my favorite use of ripe bananas recipe.  I think this is why I spend so much time browsing around on Pinterest there is always something that catches my fancy or that I can relate too ;)

This banana muffin recipe is moist and so tasty- I used 3 bananas one of them being really ripe and I cut back the sugar amount to 3/4 cup vs. 1 cup.  I used Trader Joe’s 70% dark chocolate chopped and topped it with semi sweet chocolate chips, I also added a handful of peanut butter chips I wanted just a hint of peanut butter and it was perfect. I also mixed everything by hand- I find sometimes the mixing machines tend to over mix, I’m loving the results of by hand method.  This recipe comes from Design and Decor :))  This one is hitting the rotation ;)

 

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muffins2

 

muffins

 

 

Ingredients
  1. 1 cup white sugar
  2. 2 cups flour
  3. 1 teaspoon baking soda
  4. 1 teaspoon vanilla
  5. 3 tablespoons sour cream
  6. 2 eggs
  7. 1/2 cup butter, softened
  8. 2 or 3 ripe bananas – I always use 3 bananas
  9. 3/4 cup chocolate chips
Instructions
  1. Mix all ingredients together until moistened.
  2. Pour into greased muffin baking tray or use muffin paper liners.
  3. Bake at 350 for 20 minutes or until golden brown.
  4. Recipe makes 12 muffins.
Notes
  1. Add chocolate chips to the tops on the muffins before baking.
By Designed Decor

This is my own recipe using ingredients that I love.  I have little kids and I like to work veggies in their diet any way I can so I have over the years got playful with plain rice by adding in frozen corn or peas and now my little ones actually love those veggies.  So every time I make rice I add a veggie to it and it gives such a plain dish so much flavor too.  When I make Plain white rice I always add 1 tsp of good Extra Virgin Olive Oil as it boils.

For my Turkey Lettuce Wraps, I sauteed 1 yellow onion in 1 tsp EVO and let them slow cook to bring out the flavor of the sweet onion, once that gets a nice yellow color I added diced Mushrooms and add 1 Tablespoon of Turmeric.  I allowed that to cook for additional 2 mins than added 1 tsp of Cumin Powder  and about 1/2 cup of frozen sweet peas.  I stirred that up and let that cook.  I removed from pan and placed veggies  into a bowl than cooked up my ground turkey in the same pan, once cooked through I added ingredients back to the pan.  I added 2 Tablespoons of Soy Sauce and about 2 Tablespoons of Hoison Sauce- taste at this point I did a sample taste and you can add more to make it sweeter.  I made the kids bowls- first rice, than topped with turkey and Romaine on the side and they had their own fun making their wraps.  Once the kids bowls were made I added 1-2 Tablespoons of Indian Chili Powder for some heat.  Indian Chili Powder is far more spicy than any other one you will find on the shelf- so do a taste test if you’re using it.  As I made my bowl of rice, topped with turkey and made my lettuce wraps as I eat- it prevents the lettuce from getting soggy and falling apart.  Let everyone just spoon mixture over the lettuce as they go and if they choose they can just use the spoon and no lettuce at all.  I also topped my delicious lettuce wraps with Kimchi…..this stuff is my new Siracha calling- it goes good on almost anything. ;)

Enjoy!

lettuce wraps

Ingredients:

Yellow Onion

Mushrooms

1 Tablespoon of Turmeric

1 Tsp of Cumin Powder

Sweet Peas

Sweet Corn

Ground Turkey

Rice-

2 Tablespoons of Soy Sauce

2 Tablespoons of Hoision Sauce (taste for how sweet you want it) Add more or less

2 Tablespoons of Chili Powder (optional – if you want some heat) Add after the kids bowls are made ;)

Romaine Long Lettuce

Kimchi

 

I”m on a roll…..a soup roll.  :))   I found yet another incredible soup, I was looking for a sweet potato and Lentil combination so I searched google and found food blogger Eat Yourself Skinny, I love this soup!  It has a hint of Indian spices.  When I sampled it half way through the cooking process the broth tasted bitter so I was expecting it to be a bitter broth but by the time it was done cooking the flavors changed and the sweet potato’s really pulled the flavors through the entire soup.  This was exceptional, enough for me to add it to a weekly rotation during these cold months. :))  Instead of using Cayenne spice I used Indian Chili Powder just 1 tsp- it’s a good substitute.  I used Grape seed oil to saute my onions in- just 1 tsp.  I didn’t have fresh ginger so I used 1 tsp of ground ginger and 1/4 spoon of garlic.  I used 4 cups of Spinach. I also ran out of Vegetable Broth so I used a combination of Chicken Broth.  Approximately 2 Cups of each.

Along side my soup I made Miso Marinated Cod using Martha Stewarts recipe- I didn’t have any Mirin on hand and I substituted with good quality Sake and I loved the result so much I’m going to stick to Sake in future Recipes. :))  I marinated my fish for 1 hour prior to broiling it.

sweet potato soup

Sweet Potato and Lentil Soup

Serving: 6 Servings

Recipe adapted from “The Kind Diet” by Alicia Silverstone

INGREDIENTS

  • 2 Tbsp safflower oil
  • 1 medium onion, diced
  • 2 small tomatoes, diced
  • 1 tsp fresh ginger, minced
  • 1 1/2 tsp. turmeric
  • 1 tsp. cumin
  • 1 tsp. ground coriander
  • 1/2 tsp. cinnamon
  • 1/8 tsp. cayenne pepper
  • Pinch of sea salt
  • 2-3 medium sweet potatoes, peeled and cut into 3/4-inch cubes
  • 7 cups vegetable broth
  • 1 cup brown lentils
  • 1 cup baby spinach or kale

INSTRUCTIONS

  1. In a large pot, heat oil over medium heat and saute onion for about 2 minutes, until soft.
  2. Stir in tomatoes and ginger, cooking an addition 3 minutes. Stir in turmeric, cumin, coriander, cinnamon, cayenne and salt and cook for 2 minutes, tasting to make sure its to your liking.
  3. Next add the sweet potatoes, broth and lentils.
  4. Bring soup to a boil then reduce heat and cover, allowing to simmer for about 30 minutes.
  5. Then add spinach (or kale) and simmer for an additional 10 minutes. Enjoy!

NUTRITIONAL INFORMATION

Serving Size: 1 1/2 cups • Calories: 123 • Fat: 4.6 g • Carbs: 16.2 g • Fiber: 4.1 g • Protein: 4 g • WW Points+: 3 pts

Cod miso

Miso Cod

INGREDIENTS

FOR THE BAKING SHEET

  • 4 skinless cod fillets (6 ounces each)
  • 1/4 cup mirin (Japanese sweet rice wine)
  • 1/4 cup white miso paste
  • 1/4 cup sugar
  • Olive oil

DIRECTIONS

  1. In a small saucepan, combine mirin, miso, and sugar. Whisking constantly, cook over medium heat until sugar has dissolved. Remove from heat, and let cool completely.
  2. Heat broiler, with rack 6 inches from heat. Coat a baking sheet with oil. Place fish on baking sheet, and brush liberally with miso mixture. Broil until fillets are browned on top and opaque in the center, 6 to 8 minutes. If tops brown before fish is cooked through, cover loosely with aluminum foil. Remove from oven; serve immediately.

I follow Cooking Light on Facebook and it’s a good thing because when I’m running low on ideas they always seem to help me figure it out.  They posted this incredible Cauliflower soup today and I happen to have most of the ingredients on hand- the soup is thick and creamy…. oh so yummy!  I’m not much of a soup maker because of the high calorie content in most soups but leave it to Cooking Light to cut that all out.  I made some small changes but stuck to the soup base to keep the Calories low and I love it.  I didn’t have any leeks so I didn’t use it as indicated in recipe and since I live on onions I decided to saute half of a sweet yellow onion with a handful of regular mushrooms, this gave it so much flavor. I combined the blended Cauliflower as indicated in the recipe steps to the onion/mushroom mixture and it was perfect.   Such an awesome find and yet another great way to work that Cauliflower in. ;))  Kids Loved it!  This took less than 30 mins to make!! :))

cauliflower soup3

cauliflower soup2

Ingredients

4 teaspoons extra-virgin olive oil, divided $
3/4 cup thinly sliced leek, white and light green parts only
3/8 teaspoon kosher salt, divided
4 cups coarsely chopped cauliflower florets (about 1 medium head)
1 1/2 cups unsalted chicken stock (such as Swanson), divided $$
3/4 cup water $
2 teaspoons chopped fresh thyme
1/4 cup 2% reduced-fat milk $
1 1/2 teaspoons butter $
1/4 teaspoon white pepper
1 (3.5-ounce) package shiitake mushroom caps
1 teaspoon lower-sodium Worcestershire sauce
1 teaspoon sherry vinegar
2 teaspoons chopped fresh par

**In Addition I added Yellow Onion to Mushrooms and sauteed it together to a nice golden brown color.  I didn’t use any leeks or sherry vinegar in my recipe.

Preparation

1. Heat a large saucepan over high heat. Add 2 teaspoons oil to pan; swirl to coat. Add leek; sauté 1 minute. Add 1/8 teaspoon salt. Cover, reduce heat to low, and cook 5 minutes or until leeks are softened, stirring occasionally. Add cauliflower, 1 cup and 6 tablespoons stock, 3/4 cup water, and thyme. Bring to a boil; cover, reduce heat, and simmer 7 minutes or until cauliflower is very tender. Place cauliflower mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return to saucepan. Stir in remaining 1/4 teaspoon salt, milk, butter, and pepper. Keep warm.

2. Thinly slice mushroom caps. Heat a large skillet over medium-high heat. Add remaining 2 teaspoons oil to pan, and swirl to coat. Add mushrooms; sauté 6 minutes or until browned. Add remaining 2 tablespoons stock, Worcestershire sauce, and sherry vinegar. Cook 1 minute or until liquid is reduced and syrupy.

3. Spoon about 1 cup soup into each of 4 bowls. Top each serving with about 2 tablespoons mushroom mixture. Sprinkle evenly with parsley.

Note:

MyRecipes is working with Let’s Move!, the Partnership for a Healthier America, and USDA’s MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Robin Bashinsky,

NOVEMBER 2013

Recipe Time

Hands-on: 35 Minutes
Total: 35 Minutes

Nutritional Information

Calories 113
Fat 6.7 g
Satfat 1.8 g
Monofat 3.8 g
Polyfat 0.6 g
Protein 5.5 g
Carbohydrate 10.1 g
Fiber 2.8 g
Cholesterol 5 mg
Iron 1.2 mg
Sodium 357 mg
Calcium 63 mg

Mocha Cheesecake

It appears I have taken a 1 month absence from my food blog…..and I’ve yet to post about my tasty Mocha Cheesecake recipe find.   For Christmas Eve I decided to go with a coffee infused Cheesecake and the kids thought it was out right disgusting…as expected…..it wasn’t meant for them…..with all those cookies and cupcakes I didn’t think they would give it a go.   The Adults that love Coffee thought it was good.  I had bought Chocolate covered Espresso Beans from Traders Joe’s and wow do they pack a coffee flavored punch.  I loved the way this Cheesecake came out with one exception I would do differently next time, I froze it so it would hold up for the hour long drive to my sister’s house.  Unfortunately freezing the chocolate on top made it incredible hard to break into, so it’s best to place the chocolate topping when ready to serve.  I played around with the crust and used Grahman crackers and Oreo combination which was tasty.  I Love this Cheesecake and will make it again, but if majority of your party is not into coffee I would suggest making something else. :)) Lucky enough for me…..coffee lovers….we do rule. ;)  I found this awesome Cheesecake recipe from Taste of Home. 

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Perfectly cooked-

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In Water Bath

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Chocolate Layer….. ;p

mocha cheesecake

Crust Combination.

Food Pics that’s cooked good- don’t need filters ;)

Ingredients

  • 1-1/2 cups Oreo cookie crumbs
  • 1/4 cup butter, melted
  • FILLING:
  • 2 tablespoons plus 1-1/2 teaspoons instant coffee granules
  • 1 tablespoon hot water
  • 1/4 teaspoon ground cinnamon
  • 4 packages (8 ounces each) cream cheese, softened
  • 1-1/2 cups sugar
  • 1/4 cup all-purpose flour
  • 2 teaspoons vanilla extract
  • 4 eggs, lightly beaten
  • 2 cups (12 ounces) semisweet chocolate chips, melted and cooled
  • GLAZE:
  • 1/2 cup semisweet chocolate chips
  • 3 tablespoons butter
  • Chocolate-covered coffee beans, optional

Directions

  1. Place greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
  2. In a small bowl, mix cookie crumbs and butter; press onto the bottom of prepared pan. In another bowl, mix the coffee granules, hot water and cinnamon; set aside.
  3. In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined.
  4. Divide batter in half. Stir melted chocolate into one portion; pour over crust. Stir coffee mixture into the remaining batter; spoon over chocolate layer. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
  5. Bake at 325° for 60-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
  6. Remove rim from pan. For glaze, in a microwave, melt chocolate chips and butter; stir until smooth. Spread over cheesecake. Top with coffee beans if desired. Yield: 16 servings.

Read more: http://www.tasteofhome.com/recipes/layered-mocha-cheesecake#ixzz3OMT9pakE

My niece requested a cheesecake so I had to make a special one for her and for those of you pondering the idea of what to make for Christmas I think this would be a perfect choice.    I had made a White Chocolate Cheesecake last Christmas with Raspberry swirl in it- though it tasted amazing it didn’t pass as a beauty queen at the table of desserts. haha.  So, I thought I”d go with Cherries and this Cheesecake looks so pretty and I already know from last years White Chocolate that the flavors are amazing. What I love is the flavor play on the crust by adding in finely chopped Pecans to the Graham Cracker Crumbs.   I found this super easy yet tasty recipe at Culinary Net, it is definitely on my repeat list. :))

cherrycheesecake

Cherrycheesecake2

Ingredients
  • 9 whole Honey Maid Honey Grahams, crushed (about 1-1/2 cups crumbs)
  • 1/2 cup pecan halves, toasted, finely chopped
  • 1/4 cup sugar
  • 1/4 cup (1/2 stick) butter or margarine, melted
  • 1 package (6 ounces) white baking chocolate, divided
  • 3 packages (8 ounces each) Philadelphia Cream Cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 2 teaspoons vanilla, divided
  • 4 eggs
  • 1 can (21 ounces) cherry pie filling
Preparation
  1. PREHEAT oven to 300°F if using a silver 9-inch springform pan (or to 275°F if using a dark nonstick 9-inch springform pan). Mix graham crumbs, pecans, sugar and butter until well blended. Press firmly onto bottom of pan. Melt 5 of the chocolate squares as directed on package.
  2. BEAT cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add sweetened condensed milk, beating until well blended. Add melted chocolate and 1 teaspoon of the vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
  3. BAKE 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours or overnight.
  4. MIX pie filling and remaining 1 teaspoon vanilla; spoon over cheesecake. Melt remaining chocolate square as directed on package; drizzle over cherries. Let stand until firm. Cut into 16 slices to serve.

Poblano Bolognese Pasta

I”m a huge Italian food lover and could quite possibly live my life in Italy in some cottage near vineyards where I”d grow my own wine.  Yes, I like to imagine these things it’s part of my love for cooking.  I”m following Tasting Table on Facebook and they posted this mouth watering recipe that I just had to try and I was really impressed with how simple it was yet so flavorful.  Here’s the things that I found to be very helpful in my recipe- finding an Italian Deli that carries freshly made pasta- major plus. Italian deli in Agoura is one of my favorite places to visit as I can find freshly made pasta, dough’s, sauces and cheese’s for purchase.  Needless to say, a huge part of the reason this dish came out so good was that pasta.  The sauce is relatively easy and it smells incredible for a good hour while I”m nearly gnawing on anything around while I wait for it to be done. For the wine I used San Antonio winery’s Marsala wine.   I used Angus Beef which is a little tough I think for this dish and I might try ground lamb next time around. The sauce is really creamy and so tasty I would not change a thing.  Also huge hit with the kids. :))

Bolognase Pasta

Poblano Bolognese Pasta

Recipe adapted from Comodo, New York, NY

Yield: 4 servings

Prep Time: 20 minutes
Cook Time: 1 hour and 40 minutes
Total Time: 2 hours

    • INGREDIENTS

2 medium carrots, roughly chopped

1 medium yellow onion, roughly chopped

1 stalk celery, roughly chopped

3 tablespoons extra-virgin olive oil

¾ pound ground beef chuck

1 cup dry white wine

1 14-ounce can whole San Marzano tomatoes, undrained, crushed using your hands

3 bay leaves

2 teaspoons nutmeg

3 sprigs thyme

Salt and pepper, to taste

1 ½ pounds fresh fettuccine

3 tablespoons butter

2 garlic cloves, minced

1 poblano pepper, finely chopped

½ cup heavy cream

3 ounces Parmigiano-Reggiano cheese, grated

DIRECTIONS1. Place the carrot, onion and celery in a food processor and pulse until the vegetables have completely broken down. Transfer to a medium bowl and set aside.

2. In a large heavy-bottomed pot over medium heat, add 1 tablespoon of the olive oil. When the oil is hot, add the beef and cook, stirring until the beef has browned and fat has rendered, about 15 minutes. Transfer the meat to a plate and pour any excess grease out of the pot.

3. Add the remaining 2 tablespoons of olive oil to the pot and place over medium heat. Add the minced vegetables and cook, stirring occasionally, until the vegetables have softened, about 15 minutes. Add the wine and reduce by half, about 10 minutes. Add the reserved beef to the pot, along with the tomatoes, bay leaves, nutmeg and thyme. Season with salt and pepper and simmer, covered (leaving the lid ajar) until the flavors have melded and the sauce’s texture becomes velvety, about 1 hour. Remove and discard the bay leaves and thyme.

4. While the sauce is cooking, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 2 minutes. Drain the pasta, reserving 1 cup of the cooking water.

5. Meanwhile, add the butter to a large sauté pan over medium-high heat. Add the garlic and cook until fragrant, about 30 to 40 seconds. Add the poblano peppers and cook until just slightly blistered, about 2 minutes. Add the Bolognese sauce, reserved cooking water and cream and reduce for 2 minutes. Add the pasta and toss with the sauce until the pasta is well-coated, about 3 minutes. Sprinkle Parmigiano-Reggiano over the pasta and serve. Make ahead: Cool and refrigerate the sauce for up to 4 days.

Read more:http://www.tastingtable.com/entry_detail/chefs_recipes/18059/How_to_Make_Poblano_Bolognese_Pasta.htm#ixzz3H1pDal5g

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