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Classical Gas on Spicy Peanut Butter Soup Jack on Spicy Peanut Butter Soup Classical Gas on Spicy Peanut Butter Soup fancykat on Khao Soi Gai classicalgastoo on Khao Soi Gai
 | Classical Gas on Spicy Peanut Butter Soup |
 | Jack on Spicy Peanut Butter Soup |
| Classical Gas on Spicy Peanut Butter Soup |
 | fancykat on Khao Soi Gai |
| classicalgastoo on Khao Soi Gai |
Epicurean Foodie 
CHILI
(1) lb. ground meat or poultry (I use ground sirloin)
(1) medium onion chopped
(2) cloves of garlic minced
(2) cups beef broth
(1) 15 oz. can of small red beans
(1) 15 oz. can of tomato sauce or petite diced tomatoes
Extra Virgin Olive Oil
1 TBSN chile powder
1 TBSN Ancho chile powder
1 TSPN cumin
1 TSPN dried thyme
1 TSPN dried oregano
1/2 TSPN cinnamon
1/2 TSPN unsweetened cocoa powder
Hit of cayenne if you like
S&P
Easiest and bestest if you prep everything…so assembly goes smoothly.
I use a large stainless steel pot. Get it hot over a high flame, add couple dashes EVOO, swirl, add ground meat that’s been S&Pd. Let it brown and then break up, til it’s cooked. Remove meat …ditch any fat.
Lower flame, add more EVOO, throw in the chopped onion, saute for 4 minutes, add the garlic, saute for one minute, add all the spices (in one fell swoop), saute 30 seconds.
Add can of tomato sauce, add beef broth, stir up, cook on med-low flame…cover it.
Drain can of beans, rinse nasty salty liquid out. Take 1/4 can and mash the beans. Add to pot. Add back the browned meat. Cook for 20-30 minutes, covered, stirring occasionally. Taste and add salt and pepper if needed.
I add a couple shots of Tabasco chipotle, to my serving. Some like shredded cheddar on top and sour cream.
Corn bread goes well. I’ll put that one up next.
CORN BREAD
(1) cup cornmeal
(1) cup corn flour
2 TSPNS baking powder
1/2 TSPN baking soda
3/4 TSPN salt
1 egg
1 cup buttermilk (OR one cup of milk with one TBSN lemon…let it sit for 5 minutes)
4 oz. applesauce
2 TBSPN honey
preheat oven to 400.
Coat a pie plate in cooking spray.
Combine all the liquids and egg in a bowl, stir well.
Mix up the dry stuff and add.
Stir just until combined (do not over stir)
Pour into pie plate and bake for about 20 minutes.
BANANA BREAD
(2) cups unbleached flour (I only use KingArthurs bread flour but that’s just me)
(2) TSPN baking powder
1/2 TSPN baking soda
1/2 TSPN salt
4 large over ripe bananas
2 egg whites or 1 egg
3/4 cup of sugar…I use brown or light brown
1/4 cup of buttermilk (or 1/4 cup milk with a hit of lemon let it sit for 5 minutes)
1 TSPN vanilla extract
Preheat over at 350
Can use two small alum loaf pans OR an 8X8 dish OR deep pie dish (whatever)
spray them with cook spray
Mash the bananas in a large bowl with a potato masher, but don’t pulverize them
add the egg, sugar, buttermilk and vanilla. Stir it up.
In the center pour in the dry ingredients and fold until blended (don’t over mix)
Pour into your pan of choice and bake for about 55 minutes for one pan and about 45 minutes for two small loaf pans. Do the old toothpick check to make sure they’re done.
If you want to live dangerously, mix up 1/2 cup flour with 1/4 cup of sugar and 2 tablespoons softened butter until crumbs form. Sprinkle that over the top of the batter for a nice crumb effect before baking. Some Seekers don’t like the crumbs however.
CRAB CAKES
1 lb. lump crab meat…I like Phillips brand…the $15 can is good the $20 is even better
1/2 cup PANKO bread crumbs (plus – see below)
1/4 cup Hellman’s mayo FULL FAT – none of that low fat shit
1 egg beaten
1 TBSP Dijon mustard
2 scallion (green onions) minced (all of it)
1 TPS worcestershire sauce
Enough unsalted butter and Panko for frying and coating
PANKO bread crumbs are dried flakey Japanese bread crumbs…you can find them in the Asian section of supermarkets.
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Mix up all the liquidy stuff (NOT bread crumbs or crab)
Gently pick through the crab for shells – DON”T BREAK UP THE LUMPS
Fold in the crab GENTLY
fold in the breadcrumbs just until mixed
PUT IN THE FRIDGE for 20 minutes
Take out crab mixture and wet your hands with water. You’ll get (6) 3″ patties from this and having wet hands will keep it from sticking to you. Press the goop firmly enough to hold. Then place on a plate of PANKO bread crumbs and move the bread crumbs around it covering as best you can. Use a spatula and transfer to another plate, pressing the bread crumbs onto the pattie. Put them back in the fridge for 30 minutes.
Get a non-stick saute pan hot…med-highish flame. Add 2 TBSPNS UNSALTED butter to pan and swirl. CAREFULLY add patties…don’t crowd the pan. My 12″ pan can handle 3 at a time. Your goal is to get them browned on each side and then you’re going to bake them off. Add a TBSN of butter at a time as you think is needed. You will only flip these once and if you don’t do it gently they’ll break.
Preheat your oven 350.
As the cakes are finished browning, spatula them onto a baking sheet that’s been sprayed with EVOO Pam.
Into the oven for 15-20 minutes depending how thick they are. Mine are usually about 1/2 – 3/4 inch.
Traditional tartar sauce and lemon accompany them with a mixed baby green salad.
My Tartar Sauce:
3/4 cup of Hellman’s mayo
TSPN worcestershire sauce
TBSPN minced scallion
2 TBSPNs sweet relish
Mix it and let it cool/rest in fridge
Super Easy Microwave Hollandaise Sauce:
1/3 C butter
1T lemon juice
1/2 t dry mustard
2 egg yolks
Melt butter in a 2 cup glass measuring cup ~ 15 to 20 seconds on 80% power.
Whisk egg yolks until well mixed with the lemon juice and mustard powder.
Gradually add to the butter in the measuring cup, whisking until blended. Microwave for 40 seconds at 80% power- in 4 10-second cycles…whisking well between each cycle. Be careful NOT to overcook- or you will have a very tasty scrambled egg mixture.
I like a bit more lemon juice in mine. You can also up the mustard if you want a bit of bite; otherwise this is very mild.
LITTLE SHRIMP CASSEROLES (or just one big one)
4 TBS butter (1/2 stick, unsalted butter, melted)
2 TPS chopped garlic
1/4 cup mined scallions
1/2 cup coarsely chopped white button mushrooms
1/2 TPS salt
1/2 TPS fresh black pepper
2 TBS canola oil
1 lb. large raw shrimp – about 24, shelled and rinsed
1 cup FRESH bread crumbs
1/4 cup dry white wine
Mix the butter in a large bowl with the garlic, scallions, mushrooms, S&P, and 1 tablespoon of the oil. Add the shrimp and toss to mix well. Divide the mixture among four individual gratin dishes with about a 1-cup capacity, or spoon into one large gratin dish.
In another bowl, toss the bread crumbs with the remaining tablespoon of oil, so that they are lightly coated by still fluffy. Sprinkle the crumbs over the shrimp mixture and pour the wine on top.
Preheat oven at 425. Bake on a cookie sheet for 10 minutes or until the topping is nicely browned and the shrimp are just cooked through.
Can be prepared couple hours earlier, just to be cooked at the last minute.
WONDERFUL Soup Basics- this will let you create almost any kind of soup.
Bananas Foster
My cousin fixed this for us when we were staying in Costa Rica.
In the 1950’s, New Orleans was the major port of entry for bananas shipped from Central and South America. Owen Edward Brennan, of Brennan’s Restaurant, challenged his talented chef, Paul Blangé, to include bananas in a new culinary.
In 1951, Chef Paul created Bananas Foster. The scrumptious dessert was named for Richard Foster, who was chairman of the French Quarter’s New Orleans Crime Commission.
Little did anyone realize that Bananas Foster would become an international favorite. At Brennan’s restaurant alone, thirty-five thousand pounds of bananas are flamed each! I made this version after “suffering” through many taste tests and trials!
Ingredients:
– 1/2 cup (1 stick) unsalted butter, divided
– 1 cup dark brown sugar
– 1/2 teaspoon cinnamon
– 1/4 cup banana liqueur (may omit, but substitute as more rum!)
– 4 ripe, but firm, bananas, cut in half lengthwise, then halved
– 1/4 cup dark rum, warmed in a small pan
– heavy whipping cream as needed
– 4 scoops vanilla ice cream
Whipped cream and lemon leaves to garnish
Directions:
• Melt ¼ cup butter in a flambé pan or skillet over medium heat. Add bananas,
cut side down; sprinkle with cinnamon. Saute bananas until golden brown,
turning once. Set bananas aside, keeping warm. Melt remaining 1/4 cup butter
to pan.
• Add the sugar and ½ teaspoon cinnamon. Stir over low heat just until the sugar
dissolves. Do not overcook.
• Stir in the banana liqueur, if using it, or increase the amount of rum.
• Carefully add the warm rum to the flambé pan.
• Quickly, ignite the rum, tipping the pan slightly. Always have a pan lid available
if the flames are more exuberant than expected!!
• When the flames subside, stir the sauce. Strain to separate caramelized brown
sugar lumps; discard lumps. Stir in heavy whipping cream to the sauce if you
desire a creamier texture. Pour over the bananas. Place four pieces of banana
over each portion of ice cream.
• Generously spoon warm sauce over the top of the ice cream. Garnish with
whipped cream and lemon leaves. Serve immediately.
Makes 4 servings
Irish Soda Bread – More like a cake, imo
_________________________________________
3 cups of flour – I use King Arthur’s bread flour
1 tablespoon baking powder
1/3 cup of sugar and more for sprinkling on top
1 teaspoon salt
1 teaspoon baking soda
1 egg – lightly beaten (mixed into the milk)
2 cups buttermilk (use whole milk and add 2 teaspoons lemon juice and let sit for 5 minutes)
1/4 cup melted unsalted butter
1/2 cup soaked raisins (some like to soak them in brandy) drained and rough chopped
____________________________________________________________
Preheat over 400. Spray pam on 9X5 loaf pan or I use a 10” deep dish glass pie plate.
Combine dry stuff. Make a well in center and add the egg/milk combo and the raisins. Stir dry ingredients into the center liquid rotating the bowl. Mix only until moistened. DON”T OVER STIR. Pour in melted butter and mix just until incorporated. Pour into prepared pan. Sprinkle a little sugar on top.
Put in oven and LOWER HEAT TO 325.
Set time for 60 minutes (loaf pan goes 65-70). If you can, rotate the pan every 15 minutes for even coloration. Pie plate version will rise 3” in the center. Do the toothpick test at the end.
FLOUR TORTILLAS
3 cups + flour – I use King Arthur’s bread flour
5 tablespoons crisco shortening in blue can
1 teaspoon salt
1 cup very warm water
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In a food processor combine 3 cups of flour, shortening. Pulse until it resembles crumbly texture…about 40 seconds. I warm the water in a microwave about 45 seconds and stir in the salt until it is completely dissolved. Add the water through the feed tube in steady stream, while the machine is running. The dough will come together quickly – hold onto the machine and turn it off. The dough should be medium consistency…not firm.
Divide the dough into 10 portions and roll into balls with your hands. Put on a plate and put in fridge for 30 minutes.
I use a small child’s cylindrical block to roll the tortillas. Any small rolling device will work. Flour your surface well and flatten a portion with your hand first. Flour the top too. You roll it out into a circle of about 8″ in diameter…about 1/4 – 1/8 inch thin.
I roll them all and lay one on top of each other on the plate they were on.
Get a 12″ non stick pan hot. Med High flame.
Have a cookie sheet with two long sheets of aluminum foil cross-hatched ready to the side.
Put one tortilla in the pan for about 1 minute. It will become almost translucent at first. When it starts going opague, time to flip it (with a silicone spatula if you have one – metal will Eff up your pan and tear the dough). Another minute on that side and remove – put it on the aluminum and close up while you cook the other ones. Place in oven on warm until the fillings are ready.
Your tortilla should be cream colored with light brown spots. Don’t over cook them. You should be able to hold them by an edge and jiggle them – you should be able to roll them. Over cooking them will create dry, inflexible tortillas.
Captainpoco’s Beer Chilli
1lb Beef (it doesn’t really matter if it’s a cheap cut it’s going to get cooked for 5+ hours, so even cheap bits of beef will be tender. you can use whatever meat you like, venison, rabbit, buffalo)
4 cloves garlic
3 stalks of celery
3 bell peppers
2 good size white onions
3 cans of red kidney beans
3 cans of chopped tomatoes
As much corn as you like
cumin
chipotle
fresh chopped cilantro
cayenne
oregano
black pepper
salt
2 tsp of vinegar
1 tsp lemon juice
2 tbsp of brown sugar
1 tbsp tomato ketchup
1 pint of good dark beer, not too bitter.
1 cup of water
Fry off the onions, pepper, celery and garlic in a little olive oil till the onion is translucent and transfer to a large pan or slow cooker (crock pot).
Fry the beef with a bit of garlic and a lot of fresh black pepper, and about 1/3rd of the beer.
add it to the pot when it is browned nicely, add any remaining juice too.
throw in the rest of the tomatoes, beans, corn and give it a good mix.
Add spices to taste with the rest of the beer and let it cook for a few hours, remove the lid occasionally to let the water evaporate until it reaches the right consistence. If I am using a slowcooker I just leave it on until I am ready to eat it.
Serve with whatever rice you like, and sour cream.
Red beans & rice
(I am going to make up some of HITO’s cornbread for this)
This is not traditional Louisiana RB&R simply because I just make it with whatevers to hand and it’s a pain in the ass to find the right kind of sausage (andouille) You can make this with beef, smoked pork, roast pork, chorizo, smoked sausage or without meat. Entirely up to you.
Dried red beans (5 cups) soak for at least 12 hours, more is better.
4 bell peppers (diced)
3 large onions (diced)
4 stalks of celery (diced)
Garlic (I use a lot but to taste really)
5 Spring onions
Whatever meat you are using
Cumin
Cayenne
Chiptle
Bunch of fresh chopped cilantro
3tbsp Malt vinegar
2 bay leaf
olive oil
2 tbsp butter
Soak your beans until softened and then rinse off the red water, bring to the boil and then simmer for a few hours. Change the water again.
By now the beans should be softening up nicely (alternatively you can use tinned beans and save on the hassle but dried are cheaper where I am)
Fry the onion, pepper, celery and garlic till softened and transluscent and put to one side.
Lightly brown any meat you are using.
With a potato masher start to lightly mash the beans, some people like to have the beans mostly intact, some like it to form a paste, I go for something in between. Add the butter, or oil if you prefer it gives the beans a lovely creamy texture.
Add to the beans all the other stock ingredients.
At this point there should still be a fair amount of liquid and the dish should resemble a thick stew. Add your spices to taste and the diced spring onion.
The vinegar is really important I have tried it without and it always tastes a little flat. start with 1 tbsp and add it as the dish cooks.
That’s it, just let the whole thing cook on a low heat until the beans are lovely and tender and the consistency seems right.
Serve it over fluffy white rice with cornbread, I like to cook fresh green beans in a little olive oil and a lot of garlic, and some chilli flakes as a side.
Serve with a little fresh chopped spring onion and cilantro on top.
Sounds great with cornbread!
Banana Snacking Cake – Cooking Light magazine
6.75 ounces all –purpose flour (about 1 ½ cups)
1/3 cup sugar (I substituted Splenda)
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
¼ tsp salt
1 cup plain low-fat yogurt (I had vanilla yogurt in fridge, even better)
¾ cup mashed ripe banana (about 1 medium banana)
¼ cup canola oil
1 tsp vanilla extract
1 large egg, lightly beaten
Cooking spray
½ cup frozen fat-free whipped topping,thawed (optional, or whatever you like or nothing)
1. Preheat oven to 375 degrees
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 5 ingredients (thru salt) in a large bowl; stir with a whisk. Make a well in center of flour mixture.
3. Combine yogurt, banana, oil, vanilla, and egg in a small bowl; stir until well blended. Add yogurt mixture to the flour mixture in large bowl, stirring just until moist.
4. Pour batter into a 9-inch square metal (I used glass) baking pan coated with cooking spray. Bake at 375 degrees for 20 minutes or until a wooden pick inserted in the center comes out clean. Cool cake in the pan 10 minutes on wire rack; remove from pan (I didn’t). Cool completely on wire rack. Serve with whipped topping.
Yield 8 servings. Calories 235, Fat 8.3g.
Thank you!!!! And thanks for sharing the things you did diffently from the recipe- that’s a great help!
Here goes ….CHICKEN FRANGELICO or AMARETTO
3-3/2 pounds. of chicken,cut into serving(smaller) pieces
1/2 cup olive oil
1/4 cup butter softened
Salt and pepper
4 garlic cloves,thinly sliced
2T fresh chopped basil or 1 T dried
2T fresh chopped parsley or 1 T dried
1 T fresh or dried oregano
1/2 cup dry white wine,NOT sweet
Rub chicken w partial mixture of oil and butter.Place remaining mixtureinto shallow roasting or baking pan.Season chik with salt and pepper.Place in pre-heated oven at 450,uncovered for acout 1/2 hr.Turn down to 325 and remove liquid. Add all the seasonings but not the liqueur.. Keep pan uncovered and cook/baste for another 25 (about 5-7 min. before removing from oven add the liqueur) min. or until chicken is tender.Chicken should be golden and crispy on outsiside and tender inside.
Just make sure you remove that liquid after the initial cooking or it will steam/bake and not roast!
Mangia bene!
oops… !/2 to 3/4 cups mentioned liqueur goes in after the wine which should cook down a bit.
Thank you basta, this is on my list for this week yom!
Killer Tarragon Chicken Salad:
Meat of one roasted chicken- you can omit the dark meat if you want, but I use some of it.
3 tbsp. dried tarragon. I’d guess maybe 2 tbsp chopped if fresh.
3 stalks of celery, cut into small chunks
4 green onions, cut into small slices
1/2 cup slivered roasted almonds, unsalted if available.
Juice of one fresh lime
about 2 tsp garlic powder
about 1 tsp salt
1 tsp sugar
Enough mayo to moisten, more if you like it that way.
Break up or cut the chicken meat. Add other ingredients except mayo. Mix well. Now, add mayo a few tbsp at a time, until you reach desired consistency. Refrigerate several hours, ideally at least overnight. This allows for full development of the tarragon and other flavors. Enjoy!
Grilled Basque Wings
3 large garlic cloves, chopped
8 T lemon juice (appr 2 lemons)
5-15 dashes of Tabasco, to taste
3T chopped fresh herbs (whatever; basil, parsley, sage, thyme, oregano, rosemary)
20 chicken wings
Salt and fresh pepper
1) In a large serving bowl, mix everything except the wings
2) Cut wings through both joints, leaving three pieces. Freeze the tip to use for stock
3) Salt and pepper the wing pieces and put them on a medium hot grill. Turn them until golden brown, about five minutes.
4) When the wings are cooked add to the bowl of dressing and mix to thoroughly cover. Set them on a platter, open a cold beverage, and enjoy.
GERMAN PLUM CAKE
1/2 c. butter
1/2 c. sugar
2 eggs
1 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. almond extract
Purple Italian plums, stones removed, cut into wedges (enough to cover top)
1/2 c. sugar
1 tsp. cinnamon
Mix well butter and 1/2 cup sugar. Add eggs. Mix together flour, baking powder, salt and almond extract. Add to above mixture. Butter 9 x 9 inch pan. Press plum wedges into top of batter that has been spread in pan. Sprinkle topping over plums. Squeeze a little lemon juice over plums if you have it.
Bake 375°F. for 40 to 45 minutes or until cake tests done.
I sub vanilla for the almond extract and omit the cinnamon. I also use less sugar for the topping. It only takes about 20 – 25 minutes to bake (at least for me) so check it to make sure it doesn’t overbake. The bottom can burn in a flash. You can add apricot glaze and blanched almonds to the topping before baking. Tastes best warm with whipped cream or ice cream. CBD recommends infusing your whipped cream with amaretto or other flavors you may like. You can use any type of plums.
Amazingly delicious bran muffins
2 c. All Bran (bran buds) cereal, 1 qt. buttermilk, 1 c. butter, 3 c. white sugar, 4 lg. eggs, 1 Tbsp. vanilla, 1 1/2 Tbsp. baking soda, 1 1/2 tsp. salt, 5 c. flour, 2 c. natural bran, 2 c. raisins.
Pour boiling water over bran buds, just enough to moisten. Cool the mixture.
Beat and blend well the butter and sugar; add and beat in the eggs and vanilla.
Add the buttermilk, soda and salt. Blend, then blend in the cooled bran buds, then the flour.
Fold in the bran and raisins. Bake @ 375 for about 20 minutes. Makes about 6 dozen regular size muffins. Store the mixture in a covered container in the fridge. If you have an empty ice cream pail, this recipe will exactly fit into it. The mix will keep for at least a few weeks. Now, whenever you want muffins you can make them fresh. Delicious for breakfast!
* I short the sugar by a bit because the original is a bit sweet for me.
Yet another in a continuing series of Hard Cider Reviews: Woodchuck Fall Hard Cider. Our friends from Vermont, who make a lovely collection of ciders year ’round, also create seasonal varieties that are only available in limited releases. Their Fall version is a terrific addition, and a nice change from beer, especially for an afternoon refreshment or for dessert. The Fall variety is very dry, and has some really nice autumnal spices like cinnamon, nutmeg, and ginger. However, the spices are not overpowering, like you get with mulled cider. I would say the flavor is more like a spiced apple muffin. And it has a very pleasant aftertaste–that is when you really get to enjoy the ginger. It still has a good kick to it from the fermenting process–effervescent and 5% alcohol by volume. And at 220 calories per bottle, it has fewer calories than two Reese’s Peanut Butter Cups or a 3 Musketeers Bar. And no, no woodchucks were harmed in making the cider.
Popsicles
1 (6 g) unsweetened Kool-Aid powdered drink mix
1 (3 ounce) box Jello gelatin
3/4 cup granulated sugar
2 cups boiling water
2 cups cold water
Directions: In a 2-quart glass measure (or a large bowl), combine the Kool-Aid, Jello powder and sugar. Add hot water and stir until completely dissolved. Stir in cold water. Pour into popsicle molds and freeze.
Match the Kool Aid and Jello flavors. If I recall correctly, I used to short the sugar by a bit. This probably can be made with real juice. Wait until you try these – they’re delicious!
King Prawn Korma, Best Ever Indian Cookbook
(with a few of my changes)
Serves 4 (but seriously, only three people at the most)
Ingredients (if using smaller prawns add enough for 4 people)
13-16 cooked king prawns, peeled (I prefer to cook them from raw, in the sauce)
3 tbsp plain low fat yogurt
3 tbsp low fat fromage frais or ricotta cheese (I add more coconut milk and yogurt if none available)
1 tsp ground paprika
1 tsp garam masala
1 tbsp tomato puree (paste)
3 tbsp coconut milk
1/2 tsp chilli powder (original recipe called for 1 tsp, was way too hot)
1 tbsp oil (I use peanut oil)
1 tsp crushed garlic (I add a bit more)
t tsp grated fresh ginger (I add a bit more)
1/2 piece cinnamon stick
2-3 green cardamom pods
2/3 cup water
salt
1 tbsp chopped cilantro for garnish (optional)
1. Drain the prawns to remove excess liquid
2. Place the yogurt, fromage frais or ricotta, paprika, garam masala, tomato puree, coconut milk, chilli powder and water in a bowl.
3. Blend all the ingredients in the bowl and set aside.
4. Heat the oil in a wok or heavy pan, add the garlic, ginger, cinnamon, cardamoms and salt to taste. Fry over a low heat to bring out the spice flavors.
5. Increase the heat and pour in the spice mixture. Bring to a boil, stirring occasionally. Let this simmer after the boil for three or four minutes. This simmering will really bring the flavor out.
6. Increase the heat and add the prawns. Continue to stir fry until the prawns are cooked.
Serve over a bed of rice and garnish with the chopped coriander.
Greek Yogurt Banana Bread
Ingredients
3/4 cup sugar (I substitute Splenda here)
1/2 cup brown sugar
2 tbsp unsalted butter, room temperature
2 eggs, room temperature
1/4 cup applesauce (or 1/4 oil)
3 very ripe bananas, mashed (1 lb.)
1 cup Greek yogurt (whole, 2% or nonfat) (I use whole regular yogurt, it works fine for me.)
1 tsp vanilla ( I love vanilla, so I use about 3 tsp.)
2 1/4 cups flour
1 1/2 tsp baking soda
1 tsp cinnamon (I love cinnamon- I use about 2 tsp)
1/4 tsp salt
Dash of cloves (I skip)
Dash of nutmeg (if I have it)
1/3 cup chopped walnuts
Nonstick cooking oil spray
2 medium loaf pans (8 1/2 x 4 1/2 inches each)
Place a rack in the center of the oven and preheat to 325 degrees F. Cut the butter into small chunks and place in a large mixing bowl along with the sugar and brown sugar. Use an electric mixer to beat together the butter and sugar for a few minutes. Make sure the butter is fully integrated into the sugar and the mixture becomes small, even sized crumbs.
Add the eggs and applesauce to the bowl and continue to mix till smooth.
In a small bowl, mash the bananas with a fork till smooth. Add the mashed bananas, Greek yogurt, and vanilla to the bowl. Use a spatula to stir the mixture till smooth.
In a medium bowl, sift together the flour, baking soda, cinnamon, salt, cloves and nutmeg. Fold the dry ingredients into the wet to make a thick batter. Don’t over mix– a few lumps are okay.
Fold in the chopped walnuts.
Grease two loaf pans with nonstick cooking oil spray. Divide the batter evenly between the two pans.
Bake the banana bread for 45-55 minutes, turning once halfway through baking, till the top is golden brown and a toothpick inserted into the center of the loaf comes out clean. If the top of the bread browns faster than it bakes, cover with foil for the remainder of baking time.
Let the loaves cool for 10 minutes in their pans, then put them on a wire rack to cool completely.
Serve warm… with tea, perhaps, or a pat of melty butter. This bread is so comforting, a wonderful baked treat to have on hand for unexpected guests. Wrap in plastic wrap or foil to keep moist; store in the refrigerator if you will be keeping it longer than a few days.
This freezes really well in Saran wrap, and thaws out perfectly if you leave it unwrapped.
Total Time: 1 Hour 15 Minutes
Servings: 16
YAY! Thanks BBBBBArb. I like stuff here cuz it’s easy to find.
It is, and I had forgotten about it. Thanks again, Jack. 🙂
Chicken Tikka Masala
best when prepared with whole-milk yogurt, but low-fat yogurt can be substituted. Serve with basmati rice.
Ingredients
Chicken Tikka
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 teaspoon table salt
2 pounds boneless, skinless chicken breasts, trimmed of fat
1 cup plain whole-milk yogurt (see note above)
2 tablespoons vegetable oil
2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
1 tablespoon grated fresh ginger
Masala Sauce
3 tablespoons vegetable oil
1 medium onion, diced fine (about 1 1/4 cups)
2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
2 teaspoons grated fresh ginger
1 fresh serrano chile, ribs and seeds removed, flesh minced (see note above)
1 tablespoon tomato paste
1 tablespoon garam masala (see note above)
1 (28-ounce) can crushed tomatoes
2 teaspoons sugar
1/2 teaspoon table salt
2/3 cup heavy cream
1/4 cup chopped fresh cilantro leaves
Instructions
1. FOR THE CHICKEN: Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. In large bowl, whisk together yogurt, oil, garlic, and ginger; set aside.
2. FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.
3. While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking.
4. Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust seasoning with salt, and serve.
Oh man, this is one of those dishes I hesitate to make because I have so many good Indian restaurants here but I really want to try it.
Fantastic !