Recipes

Bananas

Banana Muffins II

Ingredients

  • 1 1⁄2 cups all-purpose flour
  • 1 teaspoon baking powde
  • r1 teaspoon baking soda
  • 1⁄2 teaspoon salt
  • 3 large bananas, mashed
  • 3⁄4 cup white sugar
  • 1 egg
  • 1⁄3 cup butter, melted

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside.
  2. Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans.
  3. Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.

Reference

The Best Banana Bread

Ingredients

  • 1⁄2 cup melted unsalted butter or vegetable oil, plus more for greasing pan
  • 1 3⁄4 cups all-purpose flour (see Cook's Note)
  • 1 cup toasted pecans, chopped
  • 1⁄2 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • Fine salt
  • 1⁄4 teaspoon freshly grated nutmeg
  • 2 large eggs, lightly beaten
  • 1⁄4 cup buttermilk, sour cream or yogurt
  • 1⁄2 cup light brown sugar, lightly packed
  • 1 teaspoon pure vanilla extract
  • 4 soft, very ripe, darkly speckled medium bananas, mashed (about 1 1⁄2 cups)

Directions

  1. Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan.
  2. Whisk together the flour, pecans, granulated sugar, baking soda, cinnamon, 1/2 teaspoon salt and nutmeg in a large bowl. Whisk together the eggs, melted butter, buttermilk, brown sugar and vanilla in a medium bowl; stir in the mashed bananas. Fold the banana mixture into the flour mixture until just combined (it's OK if there are some lumps).
  3. Pour the batter into the buttered pan and lightly tap the pan on the counter to evenly distribute the batter. Bake until browned and a toothpick inserted into the center comes out completely clean, about 1 hour. Let the bread cool for 10 minutes in the pan, then turn out onto a rack to cool completely.

Cook's Note

To make this banana bread nut-free, just leave out the pecans and follow the rest of the recipe as written. When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

Reference

Beet Buddha Bowl

Ingredients

  • Quinoa
  • Guacamole
  • Black Beans (whole, dried, not canned)
  • Red Beets

Directions

Combine all ingredients and enjoy. Bonus: make enough to meal prep for the week, and make everything once (except for the guacamole).This recipe contains no oil, sugar or artificial ingredients. Gluten free and vegan. Component details below.

Quinoa

  • 1 cup quinoa
  • 2 cups water
  • Salt to taste (Pink Himalayan salt is best)

Combine ingredients. Bring to a boil on high, then turn it down to low. Cover and let cook for about 20 minutes. (For a better taste, you can always throw in a tiny piece of cinnamon stick or bay leaf)

Guacamole

  • 1 avocado
  • ¼ onion
  • ½ juice of lime
  • As much cilantro as you please
  • 1 Chopped tomato
  • Pink Himalayan salt to taste
  • ¼ jalapeño chopped (You can omit this if you like)

Mix all the ingredients together and mash with a fork.

Black Beans

  • 1 onion chopped
  • 1 green bell pepper chopped
  • 4 garlic cloves chopped
  • 1 bay leaf
  • Salt (the beans can get salty on their own)

Add all the ingredients to a pot, add enough water so that it is an inch above all the ingredients. Cover and let simmer on medium for one hour.

Boiled beets

Wash and scrape the beets so that the dirt on it is removed. Add beets to a pressure cooker or an Instant Pot. Add enough water to submerge beets. Cook until the consistency is similar to a boiled potato. Note: you can also cook beets on the stovetop if you do not have a pressure cooker.

Carrot Coconut Curry Soup

Ingredients

  • 1 small onion
  • 1 tablespoon minced ginger
  • 4 cups chopped carrots
  • 1 tablespoon olive oil
  • 2 1/2 cups vegetable broth
  • 14-ounce can coconut milk (full fat)
  • 2 tablespoons red curry paste
  • 1/2 teaspoon kosher salt
  • Cilantro, lime wedges, and red pepper flakes (to garnish)

Directions

Dice the onion. Peel and mince 1 tablespoon ginger. Peel and chop 4 cups carrots. In a medium stockpot, heat 1 tablespoon olive oil over medium heat. Add the onion and sauté until translucent, about 6 to 7 minutes. Add the ginger, carrots, and 2 1/2 cups vegetable broth, and bring to a boil. Lower to a simmer; cover and cook until carrots are tender, about 15 to 20 minutes. When the carrots are soft, carefully blend with an immersion blender (or in a blender) until the carrots are smooth. Return the carrot mixture to the pot and add 1 can coconut milk and 2 tablespoons red curry paste. Stir until well blended. Simmer gently for 10 minutes. Add about 1/2 teaspoon kosher salt, then taste and adjust seasonings as desired. Serve with chopped cilantro, lime wedges, and red pepper flakes if desired.

Reference

Corn

Fresh Corn Salad

Ingredients

  • 5 ears of corn, shucked
  • 1⁄2 cup small-diced red onion (1 small onion)
  • 3 tablespoons cider vinegar
  • 3 tablespoons good olive oil
  • 1⁄2 teaspoon kosher salt
  • 1⁄2 teaspoon freshly ground pepper
  • 1⁄2 cup julienned fresh basil leaves

Directions

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.

Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

Reference

Southwestern Sauteed Corn

Ingredients

  • 1 tablespoon butter
  • 3-1⁄3 cups fresh corn or 1 package (16 ounces) frozen corn
  • 1 plum tomato, chopped
  • 1 tablespoon lime juice
  • 1⁄2 teaspoon salt
  • 1⁄2 teaspoon ground cumin
  • 1⁄3 cup minced fresh cilantro

Directions

In a large cast-iron or other heavy skillet, heat butter over medium-high heat. Add corn; cook and stir until tender, 3-5 minutes. Reduce heat to medium-low; stir in tomato, lime juice, salt and cumin. Cook until heated through, 3-4 minutes. Remove from heat; stir in cilantro.

Reference

Kohlrabi

Kohlrabi looks a bit like an alien spaceship. Cylindrical shape and skinny arms. It is a member of the cabbage family. The whole plant is edible but usually the bulb (what was distributed) is used. The bulb kind of tastes like broccoli stems. It does not have to be peeled, the peel can be tough so it is usually removed. You can eat it raw in slaws and salads, as well as roasted and stir-fried.

Raw

When raw, kohlrabi is slightly crunchy and mildly spicy, like radishes mixed with turnip. You can toss them in a salad, make a slaw out of grated kohlrabi, or eat them on their own with a drizzle of good olive oil and a sprinkling of sea salt.
Kohlrabi needs little prep, but you should always peel off the tough outermost layer of the bulb with a vegetable peeler first.

Directions

Cut off the stems (leaves if still attached). Slice in half down through its center. Slice into quarters. Cut out the core – use the tip of your knife to cut at an angel through the core. Discard the tough center. Peel the kohlrabi – now you have a small, manageable quarters, use a sharp vegetable peeler to remove the tough skin.

Roasted Kohlrabi

Ingredients

  • 4 kohlrabi bulbs (small or 1 large), peeled
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • salt and pepper to taste
  • 1⁄3 cup grated Parmesan cheese

Directions

Preheat an oven to 450 degrees F (230 degrees C). Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet. Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately.

Fritters

Ingredients

  • 2 kohlrabi bulbs, peeled and chopped
  • 1 large egg
  • 2⁄3 cup flour
  • 1 teaspoon salt
  • 1⁄3 cup olive oil

Directions

Shred kohlrabi and mix with the egg, flour, and salt. Heat oil in a flat skillet. Drop a small mound of kohlrabi mix into the skillet and flatten slightly with the back of a spatula.Turn after a few minutes and serve when both sides are crispy.

Mashed Turnips with Bacon and Chives

Ingredients

  • 8 cups of chopped turnips, peeled and diced
  • bone broth or water for boiling
  • ½ pound of bacon
  • 2 tablespoons bacon fat
  • 2 tablespoons butter, melted
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon onion powder
  • sea salt and pepper, to taste 
  • 2 tablespoons fresh chives, snipped or chopped

Directions

Put diced turnips is a large pot and fill with water or bone broth. Bring to a boil and let simmer, uncovered, for at least 30 minutes or until tender. While the turnips are cooking, cook your bacon in skillet over medium heat until crispy. Reserve 2 tablespoons of bacon grease and then crumble your bacon. Once turnips are done simmering, drain well. Return turnips to pot and add all remaining ingredients, except the bacon and chives. Mash to desired consistency. Fold in bacon. Top with fresh chopped chives. Enjoy!

Reference

 

Mom's Chicken Buttermilk Dumplings

Ingredients

  • 1 stewing chicken (about 5 pounds), cut up
  • 10 cups water
  • 1 large onion, chopped
  • 2 medium carrots, sliced
  • 3 celery ribs, chopped
  • 4 garlic cloves, minced
  • 1 teaspoon salt
  • 1⁄4 cup butter or margarine
  • 6 tablespoons all-purpose flour
  • 1⁄8 teaspoon paprika
  • 1⁄8 teaspoon pepper
  • 1⁄2 cup half-and-half cream

Dumplings

  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 4 teaspoons sugar
  • 1 teaspoon salt
  • 2 eggs
  • 1⁄2 cup buttermilk
  • 1⁄4 cup butter or margarine, melted 

Directions

In a soup kettle or Dutch oven, combine the first seven ingredients. Bring to a boil; skim foam from broth.

Reduce heat; cover and simmer for 1 1⁄2 hours or until chicken is tender. Remove chicken; when cool enough to handle, debone and dice. Strain broth, reserving broth and vegetables. In the same kettle, melt butter. Stir in flour, paprika and pepper until smooth.

Gradually stir in 6 cups reserved broth (save remaining broth for another use). Bring to a boil; boil and stir for 2 minutes. Reduce heat; stir in the cream, reserved vegetables and chicken. Cover and bring to a boil; reduce the heat to simmer.

For dumplings, combine flour, baking powder, sugar and salt in a bowl. Combine eggs, buttermilk and butter; stir into dry ingredients to form a stiff batter. Drop by tablespoonfuls onto simmering mixture.

Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Serve immediately. 

Yield: 6-8 servings.

Reference

Pinto Beans

Ingredients

  • 1 lb dry pinto beans
  • 1 small onion, diced
  • 4 cloves garlic, smashed
  • 1 jalapeño or serrano pepper
  • 1⁄4 cup cilantro leaves
  • Small ham hock, slice of bacon, or pork bone*
  • 1⁄2 tsp salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • 2 cups chicken or vegetable broth (optional)
  • Water

For Mexican version

  • Add 1 can diced tomatoes
  • 1⁄2 tsp chili powder
  • 1 tsp ground cumin

Directions

Soak beans overnight: Pour beans into a large bowl or pot. Sift through and pick out any small rocks that may be present. Cover beans with water (at least 3 inches over beans) and let sit on the counter overnight. lf you forgot to soak the beans (it happens!), use the quick soak method** (see notes). Drain and rinse beans. Place in a large heavy-bottomed pot with a lid. Add onion, garlic, jalapeno, cilantro, and ham hock, if using. Add spices (this is also the time to add tomatoes and Mexican spices if you are making that version). Add chicken broth if using and fill with enough water to cover beans at least 2 inches with water. Place lid on the pot and heat over medium-high heat. Boil beans for 1 minute, then turn heat to low. Simmer 2-4 hours or until beans are tender.

Notes

*omit for vegetarian.
**For quick soak method, rinse and drain beans. Add to a pot and cover with at least 3 inches of water. Cover, turn heat to high' and bring to a rapid boil for 1 minute. Remove from heat and let soak, covered, for I hour. Then drain and proceed with the recipe.
**For slow cooker, follow directions as written, but add beans to your slow cooker instead of a pot on the stove. Cook on high about 3-4 hours or until tender.

Reference

Spicy Buttermilk Rice

Ingredients

  • 3⁄4 cup buttermilk
  • 3⁄4 cup water
  • 3⁄4 cup white rice
  • 1 tablespoon hot pepper sauce
  • 1 teaspoon paprika
  • 1⁄2 teaspoon salt

Directions

Boil rice in buttermilk and water on low to medium heat for 15 minutes (stirring constantly) adding equal amounts of buttermilk and water if more boiling liquid is needed. (It should be sticky, clumped together and somewhat soft after boiling and most or all liquid should boil away).

Add hot sauce, paprika and salt and stir until all is mixed inches.

Reference

Zucchini

Garlic-Lover's Vegetable Stir Fry

Ingredients

  • 1 1⁄2 lbs zucchini, yellow squash, and/or eggplant, cut into same size pieces (use any combination of these vegetables)
  • 2 T peanut oil or canola oil (or possibly a little more if you don’t have a non-stick pan)
  • 2 T finely minced garlic (or less)
  • 1 onion, sliced top to bottom in strips about 1/2 inch wide
  • 1⁄4 tsp. salt
  • 3 T Oyster Sauce (look for it by the Asian foods in any supermarket.)

Directions

  1. Cut vegetables into pieces that are the same size and same shape, cutting away the inner seeds from squash and larger eggplants before you cut them into short strips about 1/2 inch wide.
  2. Get oil, oyster sauce, salt, and measuring spoons out and have ready on the counter near the stove.
  3. Put wok or frying pan on the stove and heat 1-2 minutes, until it’s too hot to hold your hand over it. (You should be able to almost see the heat shimmering up from the wok.)
  4. Add the oil and heat about 30 seconds.
  5. Then add minced garlic and sliced onion and cook 20 seconds, stirring constantly.
  6. Add the rest of the vegetables all at once, add salt, and cook 4-5 minutes, stirring every 20-30 seconds, or until vegetables are barely starting to soften.
  7. Add oyster sauce, stirring gently so all the vegetables are coated with sauce.
  8. Cook about 2 minutes more, stirring a few times.
  9. Serve hot.

Reference

Parmesan Baked Zucchini

Ingredients

  • 2 zucchini, cut lengthwise in half
  • 1⁄4 cup shredded Parmesan cheese (1 oz)
  • 1 tablespoon olive oil
  • Freshly ground pepper to taste
  • 2 tablespoons chopped fresh basil leaves

Directions

  1. Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
  2. Place zucchini halves, skin side down, on cookie sheet. Sprinkle each with 1 tablespoon cheese. Drizzle with oil; sprinkle with pepper.
  3. Bake 15 to 20 minutes or until zucchini is tender and cheese is light golden brown. Cool slightly. Garnish with basil.

Reference

Zucchini Bread

Ingredients

  • 3 cups shredded zucchini (2 to 3 medium)
  • 1 2⁄3 cups sugar
  • 2⁄3 cup vegetable oil
  • 2 teaspoons vanilla
  • 4 eggs
  • 3 cups Gold Medal™ all-purpose or whole wheat flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1⁄2 teaspoon ground cloves
  • 1⁄2 teaspoon baking powder
  • 1⁄2 cup coarsely chopped nuts
  • 1⁄2 cup raisins, if desired

Directions

  1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan with shortening or cooking spray.
  2. In large bowl, stir zucchini, sugar, oil, vanilla and eggs until well mixed. Stir in remaining ingredients except nuts and raisins. Stir in nuts and raisins. Divide batter evenly between 8-inch pans or pour into 9-inch pan.
  3. Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes.
  4. Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Reference

Page last updated 4:57 PM, March 23, 2020