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Banana bread recipe for breadmaker

Ingredients:

3/4 cup milk

2+1/2 to 3 cups of bread flour

1 banana

1 yolk (semi-optional)

1 teaspoon vanilla (very optional, I have never added it)

3 table spoons sugar (I use 2-3 teaspoons)

1/2 to 1 teaspoon salt

1+1/2 table spoons butter

1+1/2 to 2 teaspoons yeast

Directions:

Add ingredients to the breadmaker bucket in the order listed. I use rapid sweet or sweet bread program.

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Paleo Roasted Mustard White Sweet Potatoes Recipe

Ingredients

  • 3 tbs olive oil
  • 1/2 cup Dijon mustard
  • 2 tbs melted ghee
  • 2 tbs fresh lemon juice
  • 2 garlic cloves, minced or pressed
  • 1 tbs dried oregano
  • 1 tbs fresh rosemary
  • Sea salt and ground pepper, to taste
  • 3 lbs white sweet potatoes, cut into 3/4″ to 1″ chunks

Instructions

  1. Preheat oven to 425º F
  2. Grease a large and rimmed baking sheet with a little olive oil
  3. In a large mixing bowl, first combine the mustard, olive oil, ghee, lemon juice, garlic, salt and pepper, Next add the cubed potatoes and toss well to coat
  4. Spread the potatoes out on the baking sheet and sprinkle with fresh rosemary leaves
  5. Bake about 35 – 45 minutes, or until potatoes are tender and golden brown (oven temperatures and cooking times may vary)
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Lemon Yogurt Cake

Ingredients

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup plain whole-milk yogurt

1 1/3 cups sugar, divided

3 extra-large eggs

2 teaspoons grated lemon zest (2 lemons)

1/2 teaspoon pure vanilla extract

1/2 cup vegetable oil

1/3 cup freshly squeezed lemon juice

For the glaze:

1 cup confectioners’ sugar

2 tablespoons freshly squeezed lemon juice

Directions:

  1. Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
  2. Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
  3. Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
  4. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
  5. For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.

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Mushroom and Leek Bread Pudding

A good side with mushrooms

Ingredients

6 cups (1/2-inch-diced) bread cubes from a rustic country loaf, crusts removed

2 tablespoons good olive oil

1 tablespoons unsalted butter

2 ounces pancetta, small-diced

4 cups sliced leeks, white and light green parts (4 leeks)

1 1/2 pounds cremini mushrooms, stems trimmed and 1/4-inch-sliced

1 tablespoon chopped fresh tarragon leaves

1/4 cup medium or dry sherry

Kosher salt and freshly ground black pepper

1/3 cup minced fresh flat-leaf parsley

4 extra-large eggs

1 1/2 cups heavy cream

1 cup chicken stock, preferably homemade

1 1/2 cups grated Gruyere cheese (6 ounces), divided

 

Directions

  1. Preheat the oven to 350 degrees F. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside.
  2. Meanwhile, heat the oil and butter in a large (12-inch) saute pan over medium heat. Add the pancetta and cook for 5 minutes, until starting to brown. Stir in the leeks and cook over medium heat for 8 to 10 minutes, until the leeks are tender. Stir in the mushrooms, tarragon, sherry, 1 tablespoon salt and 11/2 teaspoons pepper and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley.
  3. In a large mixing bowl, whisk together the eggs, cream, chicken stock and 1 cup of the Gruyere. Add the bread cubes and mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid. Stir well and pour into a 2 1/2-to-3-quart gratin dish (13 x 9 x 2 inches). Sprinkle with the remaining 1/2 cup Gruyere and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot.

 

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Roasted cauliflower

Super easy and good

 

Ingredients

 

1 head cauliflower (about 2 pounds), cut into bite-size florets (about 8 cups)

1/4 cup extra-virgin olive oil

5 cloves garlic, roughly chopped

1/4 teaspoon crushed red pepper

2 teaspoons kosher salt

2 teaspoons roughly chopped fresh thyme leaves

  1. Preheat the oven to 450 degrees F.
  2. Toss the cauliflower with the olive oil, garlic, and red pepper on a baking sheet; sprinkle with the salt and thyme and toss again. Roast until golden and tender, about 20 minutes. Transfer to a serving bowl and serve.

 

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Cranberry Pecan Baked Brie

Nice brie

 

Ingredients

 

1 medium Brie cheese round (5 to 6 inches)

1/2 cup cranberry juice

1 tablespoon brown sugar

1/2 cup whole dried cranberries

1/2 cup toasted pecans, chopped

2 tablespoons honey

1/4 teaspoon ground cinnamon

One 17-ounce box frozen puff pastry (2 sheets), thawed

1 large egg, lightly beaten

  1. Put the cheese in the freezer for 10 to 15 minutes to chill.
  2. Bring the cranberry juice and brown sugar to a boil in a small saucepan and add the cranberries. Turn off the heat and let the cranberries plump for about 10 minutes. Transfer them with a slotted spoon to a bowl, add the pecans, honey and cinnamon and mix together.
  3. Preheat the oven to 350 degrees F.
  4. Roll one of the sheets of puff pastry thinner with a rolling pin. Place the cheese on the center of the pastry. Top the cheese with the cranberry-nut mixture. Bring the edges of the pastry to the center and press together; brush the edges with the egg wash so they adhere.
  5. Cut three 1-inch-thick strips from the remaining puff pastry sheet. Cross the first 2 strips on top on the cheese so they intersect in the center like a ribbon wrapping a present. Seal the edges with egg wash. Bring the ends of the third strip of puff pastry up and over to create a bow shape, with the ends hanging down. Place in the center of the cheese and secure with egg wash. Brush the remaining pastry with egg wash.
  6. Bake until the pastry is light golden brown, tenting it if it begins to brown too much, about 40 minutes. Let rest briefly. Serve with crackers.

 

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Tomato Sauce

Quick and Easy when there are extra tomatoes

 

Ingredients

 

20 Roma tomatoes (used tomatoes that I had, not necessary Roma), halved and seeded

1/4 cup olive oil

1/2 teaspoon kosher salt

1 teaspoon pepper

1 cup finely diced onion

2 teaspoons minced garlic

1 tablespoon finely chopped oregano leaves

1 tablespoon finely chopped thyme leaves

1 cup white wine

 

  1. Preheat oven to 325 degrees F.
  2. In 2 (13 by 9-inch) pans place tomato halves cut side up. Sprinkle with oil, salt and pepper, onion, garlic, and herbs. Bake tomatoes for 2 hours. Check the tomatoes after 1 hour and turn down the heat if they seem to be cooking too quickly. Then turn the oven to 400 degrees and bake another 30 minutes. Remove from the oven and process tomatoes through a food mill on medium dye setting over a small saucepan. Discard skins. Add white wine, bring to a boil, reduce heat to low and cook for 5 minutes.

 

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Honey Garlic Chicken Thighs

 

Marinade for grilled chicken

Ingredients

 

1/3 cup honey

1/3 cup soy sauce

2 tablespoons cider vinegar

1 teaspoon chopped fresh thyme

1/4 teaspoon ground black pepper

4 cloves garlic, minced

4 large bone-in skin-on chicken thighs

 

Directions

  1. Mix together the honey, soy sauce, vinegar, thyme, pepper and garlic in a bowl. Reserve 1/4 cup of the marinade to use for basting later. Marinate the chicken with the remaining liquid in a resealable bag for 2 to 3 hours in the refrigerator.
  2. Heat one side of a gas grill to medium heat, keeping one side cooler. Grill the chicken thighs on medium for approximately 5 minutes on each side, taking care not to let the sugars burn. Move the thighs to the cool side of the grill and baste with the reserved marinade. Cover the grill and cook, basting every 3 to 4 minutes, until the thighs are cooked completely through, about 10 minutes more.

Cook’s Note

If it’s raining, preheat the oven to 450 degrees F. Heat a cast-iron pan on medium-high heat and add some olive oil. Place the thighs skin-side down and sear for 5 to 6 minutes. Flip the chicken and transfer to the oven for 20 minutes or until the chicken has an internal temperature of 165 degrees F.

 

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Curried Carrot Soup

Really nice and creamy soup.

 

Ingredients

 

1 tablespoon extra virgin olive oil, 1 turn of the pan

2 tablespoons butter

1 medium onion, chopped

1 1/2 pounds packaged baby carrots, from produce section

6 cups chicken stock, available on soup aisle

1 tablespoon mild curry paste or 1 1/2 tablespoons curry powder

1/4 to 1/2 teaspoon ground cayenne pepper

Coarse salt

1 cup sour cream

Plastic condiment bottle or medium plastic food storage bag

6 blades fresh chives, cut into 1-inch pieces

 

Directions:

 

Preheat medium pot over medium high heat. Add olive oil, butter, onions and carrots and saute 5 minutes. Add 4 cups chicken stock, curry and cayenne, and about 1 teaspoon salt to the pot. Bring to a boil, cover and cook until carrots are very tender, about 15 minutes. Place pot on a trivet next to food processor. Process soup in 2 or 3 small batches until soup is smooth and carrots are fully pureed. Transfer processed soup into a large bowl as you work to make room for more soup in the food processor. Return completed soup to the soup pot and place back over low heat. If the soup is too thick, add remaining stock, up to 2 cups, to achieve desired consistency. Adjust seasonings. Place sour cream in a plastic condiment squeeze bottle or into a medium food storage bag. Cut a very small hole in the corner of the bag with scissors. Ladle soup into bowls and squirt a swirl of sour cream around the bowl from the center out to the rim. Drag a toothpick from the center of the bowls out to the edges, forming a spider web design on soup. Pile a few pieces of cut chives at the center of each bowl to resemble green spiders in their webs! Cool!

Cook’s Note

Timing note: Start the soup, then the steak dipping sauce. Prepare the garlic for the shrimp. Cook the steak bites and shrimp at the same time, five minutes before you eat.

 

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Сметанник

A really good and easy recipe! Frosting can be anything but what is in the recipe.

СОСТАВ

ТЕСТО:

  250 г сметаны
100 г маргарина (растопить)
1 стакан сахара
1 яйцо
ваниль
0,5 ч.л. соды с уксусом
~1,5 стакана муки
1 ст ложка какао
орехи - при желании

КРЕМ:

  750 г сметаны
полстакана сахара
ваниль 

Приготовление:

Смешать сметану, растопленный маргарин, сахар, яйцо, ваниль и гашеную соду.
Добавить муку (~1,5 стакана) до консистенции сметаны.
Я добавляю орехи.
Тесто разделить на две части. В одну добавить 1 ст. л. какао.
Испечь обе части (160 С, 20-30 мин) и каждую разрезать пополам.
Сделать крем.
Перемазать коржи, украсить по вкусу, дать сутки постоять.