Monday, May 23, 2011

banana Bread French Toast

I was driving home from work about a week ago when I suddenly had a food epiphany. Honestly I love it when that happens. I'll be milling ideas around in my head about what I might want to make when I get home and then suddenly something strikes me. That's how I came up with s'mores bark and I'm excited to say that I have a few more food epiphany recopies coming your way. In any case I think this one turned out great. The banana bread is made with healthy ingredients so when you slather it in butter and syrup you don't have to feel so bad. Enjoy!

Banan Bread French Toast

Banana Bread
1/3 cup vegetable oil
1/2 cup honey
1 teaspoon vanilla extract
2 eggs
1 cup mashed bananas
1 3/4 cups whole wheat pastry flour
1/2 teaspoon salt
1/2 teaspoon cinnamon, plus more to swirl on top
1 teaspoon baking soda
1/4 cup hot water

Preheat oven to 325 degrees F
In a large bowl, beat oil and honey together.
Add eggs, and mix well.
Stir in bananas and vanilla, then stir in flour, salt and cinnamon.
Add baking soda to hot water, stir to mix, and then add to batter. (Does anyone know why you add the baking soda to hot water? I’m curious.)
Spread batter into a greased 9×5 inch loaf pan.
Sprinkle with cinnamon, and swirl with a toothpick for a pretty marbled effect.
Bake for 55 to 60 minutes. Be sure to check that the bread is done baking by inserting a toothpick in the top. It should come out clean.
Cool on wire rack for 1/2 hour before slicing.

French Toast Batter

1 cup half-and-half
3 large eggs
2 tablespoons honey, warmed in microwave for 20 seconds
1/4 teaspoon salt
1 teaspoon cinnamon

Mix all ingredients together in a shallow casserole dish. Slice the banana bread into half inch slices and dredge in the batter. Melt a pat of butter in a frying pan and place the bread in the pan. Fry until golden brown on the outside and then flip and repeat. Top French toast with maple syrup, whipped cream, and sliced bananas.

Friday, May 13, 2011

Italian Sausage Ragu and I'm an Idiot

You'll notice that this post has not picture that is because I'm an idiot. I made Italian sausage ragu with penne pasta for my family last night. My mom cleaned up the kitchen and put away the left over last night. I came home after work today with a very grumbly tummy. I took out a container of my left over pasta and devoured it. I thought that there was a second container of pasta in the fridge but I was wrong. I ate all the evidence of the delicious meal so you have no picture but, this pasta was so delicious and easy that I have to share it any way. So, do me a favor and picture a big white china plate topped with a heaping serving of penna tossed with thick luscious tomato sauce with chunks of tomatoes and little bit of Italian sausage, sprinkled with grated Parmesan and chopped parsley. After you're done picturing that please proceed to make this pasta.

Italian Sausage Ragu

1 tbs olive oil
1 onion, finely chopped
6 Italian-style pork sausages (about 500g), casings removed
1 tblsp rosemary leaves, chopped
2 cloves garlic, chopped
1 cup red wine
1 tblsp tomato paste
400g can chopped tomatoes
1lb. short pasta, such as fusilli or penne
Parmesan cheese, to serve

Heat olive oil in a large pan over medium heat. Cook the onion, stirring, for 2-3 minutes until softened.
Add the sausage meat, rosemary and garlic, breaking up the sausage. Cook for 3-4 minutes, until the meat is browned.
Add the wine to the pan and let it bubble for 2-3 minutes, until reduced slightly.
Stir in the tomato paste, then add the tomatoes. Season with salt and pepper, stir, then increase heat and bring to the boil.
Reduce heat and simmer for 15 minutes, until the mixture is reduced.
Meanwhile, cook the pasta.
Toss the drained pasta with the ragu and top with parmesan cheese.

Sunday, May 8, 2011

Asparagus, pasta, and chicken bake

My mission to clean out our pantry though cooking continues with this recipe. Somehow my family managed to accumulate four boxes of spaghetti, that's a lot of pasta. Luckily the pioneer woman's community page, tasty kitchen, came to the rescue with this recipe. I love this recipe its quick, easy, and delicious plus it makes a good sized batch. I served it with garlic bread and a side of veg all casserole. This is one yummy week night meal.

Cheesy Asparagus, chicken, and pasta bake
½ cups Chopped Onion
3 cloves Garlic, Chopped Finely Or Pressed
½ cups Reduced-sodium, Fat-free Chicken Broth
1 can Healthy Request Cream Of Chicken Soup, 10 Ounce Can
¼ teaspoons Salt
⅛ teaspoons Black Pepper, Or More To Taste
1 cup Pre-cooked Chicken Breast, Chopped
12 spears Asparagus, Cut Into 2-3 Inch Pieces
4 ounces, weight Whole-wheat Spaghetti, Uncooked
½ cups Cheese, Your Favorite Kind

Preheat oven to 350F and coat an 8-inch square baking pan with cooking spray. Combine onion, garlic, chicken broth, cream of chicken soup, salt, and pepper in a large bowl. Whisk until completely combined, then add chicken breast and asparagus spears.
Break uncooked spaghetti into 2-inch pieces and add to chicken mixture, mixing slowly to make sure all spaghetti pieces are covered so they absorb moisture.
Put mixture into prepared pan and sprinkle 1/2 cup cheese evenly over top. Cover with foil, and bake for 35 minutes. Uncover and bake for another 10 minutes until bubbly.

Sunday, May 1, 2011

Hello all

I hope your'e all having a lovely relaxing Sunday. I just wanted to let you all know that I'll probably be changing my name here in the next week or so. I'll probably be going with baking down by the bay. I just don't really feel like hippie hippie bakes suits me. I'm gonna give the name some more thought before I change it but I just figured I would let everyone know.