1/2 cup butter
3/4 cup packed brown sugar
1/4 cup granulated sugar
2 eggs
2 1/3 cups mashed bananas (overripe is best)
2 cups flour
1 tsp baking soda
1/4 tsp salt
1/4 tsp allspice
1 tsp vanilla
1 tsp cinnamon
1 cup chopped walnuts (optional)
Preheat oven to 350 degrees. Spray mini muffin pan with Pam.
In a large bowl, cream butter with sugars. Add eggs & mashed banana. Stir until well blended. Add flour, soda, salt, allspice, vanilla & cinnamon. Stir just enough to moisten. Fold in chopped walnuts.
Scoop into mini muffin pan. Bake for 16-18 minutes. Let cool for 5 minutes and then flip out onto a cooling rack.
Makes 48 mini muffins
Thursday, September 17, 2009
Wednesday, September 16, 2009
Chicken Soup
Ingredients
(serves 6-8)
2 Tbl olive oil
250gm bacon or any cured pork product (smoked pork belly, speck, pancetta etc) - diced
3 brown onions - diced
1 carrot- peeled and diced
2 celery stalks - diced
4 chicken thigh fillets - diced into 2cm pieces
4 cloves of garlic - crushed
1 C dry white wine
4 C chicken stock
400g tinned crushed tomatoes
2 zucchinis - diced
400g tin of cannellini beans - rinsed and drained
1 C of small pasta - risoni, tempesta or soup pasta
50g baby spinach leaves - large stems removed
1-2 Tbl of chopped parsley or basil (whichever you fancy)
Method
Over medium high heat, heat the oil and sauté the bacon for a couple of minutes until slightly coloured.
Add onions, carrots and celery and fry for about 10 minutes or until the veges have softened.
Add chicken and garlic and fry for about 5 minutes, stirring occasionally, until the chicken is opaque.
Add the white wine and deglaze the pan, scraping the bottom and let it simmer for a couple of minutes to reduce. Add the chicken stock and tinned tomatoes, stir and bring to a boil. Reduce heat to medium, stick on the lid and simmer for 10 minutes.
Remove the lid and season to taste with salt, cracked black pepper and sugar (if you wish to counter the acidity of the tomatoes). Add the zucchinis, beans and pasta, mix and simmer with the lid on for about 10-12 minutes or until the pasta is al-dente.
Remove from the heat and stir in the spinach and herbs until wilted. Serve immediately with a hot crusty bread roll and a soul-friendly glass of wine.
(serves 6-8)
2 Tbl olive oil
250gm bacon or any cured pork product (smoked pork belly, speck, pancetta etc) - diced
3 brown onions - diced
1 carrot- peeled and diced
2 celery stalks - diced
4 chicken thigh fillets - diced into 2cm pieces
4 cloves of garlic - crushed
1 C dry white wine
4 C chicken stock
400g tinned crushed tomatoes
2 zucchinis - diced
400g tin of cannellini beans - rinsed and drained
1 C of small pasta - risoni, tempesta or soup pasta
50g baby spinach leaves - large stems removed
1-2 Tbl of chopped parsley or basil (whichever you fancy)
Method
Over medium high heat, heat the oil and sauté the bacon for a couple of minutes until slightly coloured.
Add onions, carrots and celery and fry for about 10 minutes or until the veges have softened.
Add chicken and garlic and fry for about 5 minutes, stirring occasionally, until the chicken is opaque.
Add the white wine and deglaze the pan, scraping the bottom and let it simmer for a couple of minutes to reduce. Add the chicken stock and tinned tomatoes, stir and bring to a boil. Reduce heat to medium, stick on the lid and simmer for 10 minutes.
Remove the lid and season to taste with salt, cracked black pepper and sugar (if you wish to counter the acidity of the tomatoes). Add the zucchinis, beans and pasta, mix and simmer with the lid on for about 10-12 minutes or until the pasta is al-dente.
Remove from the heat and stir in the spinach and herbs until wilted. Serve immediately with a hot crusty bread roll and a soul-friendly glass of wine.
Chicken with Red Pepper
Ingredients:
1 lb chicken thigh meat
1 eggplant, cut into medium-sized cubes
1 cup of shredded carrots
10 dry red pepper (seeded and rinse)
1 teaspoon ginger, minced
1 tablespoon garlic, minced
3 green onion, cut into 2" length
3.5 tablespoons soy sauce
1/2 teaspoon dark soy sauce
1.5 tablespoon sugar
1.5 tablespoon rice wine
1/2 salt
1 teaspoon vinegar
1 tablespoon cornstarch
1.5 teaspoon cornstarch, dissolved in 3 tablespoons water
1 teaspoon sesame oil
1/2 cup chopped cashew
Directions:
Cut the chicken meat into 1" cubes and marinate with 1 tablespoon each of soy sauce, cornstarch and oil for at least 30 minutes.
Heat 1/2 cup of oil in a wok, stir fry the chicken meat for a couple of minutes or so over high heat and then set aside.
Saute dry pepper in the wok over medium heat with 2 tablespoon of oil until fragrant.
Add in ginger, garlic and green onion; continue to stir fry for another minute.
Add the chicken meat back to the wok, along with eggplants and shredded carrots; cook for another 5 minutes or so and then add the rest of the seasoning sauce.
Stir until thicken and heated thoroughly.
Remove, add some chopped cashew and serve hot over rice.
1 lb chicken thigh meat
1 eggplant, cut into medium-sized cubes
1 cup of shredded carrots
10 dry red pepper (seeded and rinse)
1 teaspoon ginger, minced
1 tablespoon garlic, minced
3 green onion, cut into 2" length
3.5 tablespoons soy sauce
1/2 teaspoon dark soy sauce
1.5 tablespoon sugar
1.5 tablespoon rice wine
1/2 salt
1 teaspoon vinegar
1 tablespoon cornstarch
1.5 teaspoon cornstarch, dissolved in 3 tablespoons water
1 teaspoon sesame oil
1/2 cup chopped cashew
Directions:
Cut the chicken meat into 1" cubes and marinate with 1 tablespoon each of soy sauce, cornstarch and oil for at least 30 minutes.
Heat 1/2 cup of oil in a wok, stir fry the chicken meat for a couple of minutes or so over high heat and then set aside.
Saute dry pepper in the wok over medium heat with 2 tablespoon of oil until fragrant.
Add in ginger, garlic and green onion; continue to stir fry for another minute.
Add the chicken meat back to the wok, along with eggplants and shredded carrots; cook for another 5 minutes or so and then add the rest of the seasoning sauce.
Stir until thicken and heated thoroughly.
Remove, add some chopped cashew and serve hot over rice.
Tuesday, September 15, 2009
Simple One Hour Homemade Bread
From http://www.lafujimama.com/2009/09/simple-one-hour-homemade-bread.html
Makes 2 loaves
5 1/4 cups white bread flour
2 - 4 Tbsp. sugar
1 1/2 tsp. salt
1 1/2 Tbsp. (rounded) saf-instant yeast
1 1/2 Tbsp. oil
2 cups hot water
1. Mix dry ingredients. Add oil and water. Mix for 1 minute and then check the consistency of the dough. The dough should be very sticky. If it is too dry, add more water.
2. Mix for 5 minutes. (Do not add any more flour after the dough has finished mixing.)
3. Spray kneading surface with cooking spray and turn dough out onto surface. Knead dough briefly until it has a smooth even consistency (this will only take several turns of the dough to accomplish).
4. Divide dough into 2 pieces (or more if you wish to have smaller loaves) and shape loaves into desired shapes and place on greased baking sheets. Cover with a large dish towel and let rise for 25 minutes.
5. While loaves are rising, preheat oven to 350 degrees Fahrenheit. When loaves are ready to go into the oven, use a sharp knife (you can lightly spray your knife with cooking spray to prevent dragging) to make several slashes in the top. Make each cut about 1/4-inch deep at a 30 degree angle. Bake loaves for 25 minutes, or until they are golden brown.
Makes 2 loaves
5 1/4 cups white bread flour
2 - 4 Tbsp. sugar
1 1/2 tsp. salt
1 1/2 Tbsp. (rounded) saf-instant yeast
1 1/2 Tbsp. oil
2 cups hot water
1. Mix dry ingredients. Add oil and water. Mix for 1 minute and then check the consistency of the dough. The dough should be very sticky. If it is too dry, add more water.
2. Mix for 5 minutes. (Do not add any more flour after the dough has finished mixing.)
3. Spray kneading surface with cooking spray and turn dough out onto surface. Knead dough briefly until it has a smooth even consistency (this will only take several turns of the dough to accomplish).
4. Divide dough into 2 pieces (or more if you wish to have smaller loaves) and shape loaves into desired shapes and place on greased baking sheets. Cover with a large dish towel and let rise for 25 minutes.
5. While loaves are rising, preheat oven to 350 degrees Fahrenheit. When loaves are ready to go into the oven, use a sharp knife (you can lightly spray your knife with cooking spray to prevent dragging) to make several slashes in the top. Make each cut about 1/4-inch deep at a 30 degree angle. Bake loaves for 25 minutes, or until they are golden brown.
Monday, September 14, 2009
Hoisin Pork Chops
From Emeril Lagasse (Food Network, 2002)
1/2 cup hoisin sauce
1/4 cup soy sauce
2 tablespoons sesame oil
2 tablespoons rice vinegar
1 tablespoon minced garlic
1 tablespoon minced ginger
1/2 teaspoon red pepper flakes
2 (1/2-inch-thick) pork chops
1/4 cup honey
Vegetable oil
Preheat the oven to 350 degrees F.
In a large bowl, combine the hoisin, soy sauce, sesame oil, rice vinegar, garlic, ginger and red pepper flakes. Add the pork chops and turn to coat. Remove the chops from the marinade.
Reserve the marinade and combine with the honey in a medium saucepan. Bring the honey marinade mixture to a boil, and cook at a low boil for at least 10 minutes.
Add chops to a large saute pan coated with vegetable oil and sear on until golden brown on both sides, about 6 minutes per side. Pour the reduced marinade over the chops and bake for 10 minutes, or until an instant-read thermometer registers 160 degrees F.
Remove the chops from the oven and set aside to rest for a few minutes. Serve immediately.
1/2 cup hoisin sauce
1/4 cup soy sauce
2 tablespoons sesame oil
2 tablespoons rice vinegar
1 tablespoon minced garlic
1 tablespoon minced ginger
1/2 teaspoon red pepper flakes
2 (1/2-inch-thick) pork chops
1/4 cup honey
Vegetable oil
Preheat the oven to 350 degrees F.
In a large bowl, combine the hoisin, soy sauce, sesame oil, rice vinegar, garlic, ginger and red pepper flakes. Add the pork chops and turn to coat. Remove the chops from the marinade.
Reserve the marinade and combine with the honey in a medium saucepan. Bring the honey marinade mixture to a boil, and cook at a low boil for at least 10 minutes.
Add chops to a large saute pan coated with vegetable oil and sear on until golden brown on both sides, about 6 minutes per side. Pour the reduced marinade over the chops and bake for 10 minutes, or until an instant-read thermometer registers 160 degrees F.
Remove the chops from the oven and set aside to rest for a few minutes. Serve immediately.
Chinese Sweet and Sour Pork Chops with Yellow Bell Pepper
Serve 4
4 x Pork Chops
1 medium onion, sliced
1 yellow bell pepper (yellow capsicum), cut into long strips
2 tbsp green peas
4 tbsp oil
1/2 cup water
2 tbsp rice wine vinegar
1 1/2 tbsp sugar
1 1/2 tbsp tomato ketchup (I use Heinz)
1/2 tsp salt
1/2 tsp Worcestershire sauce
Corn starch water (mix 1 tbsp water with 1 1/2 tsp corn starch in a bowl)
Method
Heat 3 tbsp of oil in a frying pan and pan fry pork chops until brown on both sides and cooked through (approximately 3 minutes on each side depending on the thickness of your chops).
Remove and place them on a serving plate.
Heat 1 tbsp of oil in a wok or a sauce pan, stir fry the onion until soft, add yellow bell pepper and green peas and stir fry for a further minute.
Add water, rice wine vinegar, sugar, ketchup, salt, Worcestershire sauce; bring to a boil.
Add corn starch water to thicken the sauce.
Pour the sauce over the pork chops and serve immediately with steamed rice.
4 x Pork Chops
1 medium onion, sliced
1 yellow bell pepper (yellow capsicum), cut into long strips
2 tbsp green peas
4 tbsp oil
1/2 cup water
2 tbsp rice wine vinegar
1 1/2 tbsp sugar
1 1/2 tbsp tomato ketchup (I use Heinz)
1/2 tsp salt
1/2 tsp Worcestershire sauce
Corn starch water (mix 1 tbsp water with 1 1/2 tsp corn starch in a bowl)
Method
Heat 3 tbsp of oil in a frying pan and pan fry pork chops until brown on both sides and cooked through (approximately 3 minutes on each side depending on the thickness of your chops).
Remove and place them on a serving plate.
Heat 1 tbsp of oil in a wok or a sauce pan, stir fry the onion until soft, add yellow bell pepper and green peas and stir fry for a further minute.
Add water, rice wine vinegar, sugar, ketchup, salt, Worcestershire sauce; bring to a boil.
Add corn starch water to thicken the sauce.
Pour the sauce over the pork chops and serve immediately with steamed rice.
Sunday, September 13, 2009
Melissa d'Arabian's Crispy Skinned Chicken a l'Orange
Ingredients:
Kosher salt and freshly ground black pepper
3 skin-on bone-in chicken breast halves
1 tablespoon vegetable oil
1/2 cup frozen orange juice concentrate
4 tablespoons honey
Directions:
Preheat the oven to 375 degrees F.
Liberally salt and pepper the chicken breast halves. Heat the oil in a large saute pan over medium-high heat and sear the chicken, skin side only, until brown and beginning to crisp, about 5 minutes.
Meanwhile, make the orange glaze: In a small saucepan, heat the orange juice concentrate, honey, and salt and pepper, to taste, over medium heat, and boil for 3 minutes. Remove from the heat.
Turn the chicken over and brush each piece with the glaze. Turn the chicken skin side up and transfer the pan to the oven. Bake until the internal temperature reaches 160 to 170 degrees F on an instant-read thermometer, brushing on more glaze halfway through, about 15 minutes in total. Let the chicken rest for 10 minutes on a cutting board. Remove the chicken breast from the bone and slice the meat on the bias. Transfer the chicken to a serving platter and serve.
Kosher salt and freshly ground black pepper
3 skin-on bone-in chicken breast halves
1 tablespoon vegetable oil
1/2 cup frozen orange juice concentrate
4 tablespoons honey
Directions:
Preheat the oven to 375 degrees F.
Liberally salt and pepper the chicken breast halves. Heat the oil in a large saute pan over medium-high heat and sear the chicken, skin side only, until brown and beginning to crisp, about 5 minutes.
Meanwhile, make the orange glaze: In a small saucepan, heat the orange juice concentrate, honey, and salt and pepper, to taste, over medium heat, and boil for 3 minutes. Remove from the heat.
Turn the chicken over and brush each piece with the glaze. Turn the chicken skin side up and transfer the pan to the oven. Bake until the internal temperature reaches 160 to 170 degrees F on an instant-read thermometer, brushing on more glaze halfway through, about 15 minutes in total. Let the chicken rest for 10 minutes on a cutting board. Remove the chicken breast from the bone and slice the meat on the bias. Transfer the chicken to a serving platter and serve.
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