Mom's Banana Bread

From: my mom.

I nearly had a heart attack when I couldn't find this recipe today - and with 4 dead bananas on my counter staring me in the eyeballs, the pressure was almost too much. It was found, loose, at the bottom of a cabinet full of random things, underneath some souvenir shot glasses I acquired in the 90's. The important part is that it was found and that it is now cataloged on Grigg Family Favorites. Sadly, I developed an allergy to both bananas and nuts but my family enjoys this recipe and who can let dead bananas go to waste?

PREHEAT oven to 400 degrees

SOAK 1 C raisins or other dried fruit (go crazy) in some liquor (my mom uses grand marnier and she measures it - I use whatever I have on hand and I just throw it in there) 

COMBINE
4 T melted, cooled butter
3 or 4 ripe bananas, smashed
1 C granulated sugar
1 large egg

In a seperate bowl COMBINE
1.5 C whole wheat flour (this makes it an appropriate breakfast food)
1/2 t salt
1 t baking soda

MIX wet and dry ingredients together

FOLD in the fruit (with juices) and 1 C chopped nuts

POUR into greased loaf pan.

BAKE 45 minutes.

MY NOTES: The baking bit usually takes longer. Maybe its my oven I don't know. But I start checking it at 45 minutes. It takes longer.  I've always been really snooty about spreading real butter on this and not margarine but since I don't eat it anymore, spread crappy margarine on it if you like. All I can say to that is, ew.

Summer Vegetable Crepes

 

From Eating Well

• 1/3 cup reduced-fat sour cream
• 1/2 cup chopped fresh chives, divided, plus more for garnish
• 3 tablespoons low-fat milk
• 2 teaspoons lemon juice
• 3/4 teaspoon salt, divided
• 1 tablespoon extra-virgin olive oil
• 2 cups chopped zucchini
• 1 1/4 cups chopped green beans
• 1 cup fresh corn kernels, (from 1 large ear; see Tip)
• 1 cup part-skim ricotta cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/4 teaspoon freshly ground pepper
• Crepes

Preparation

1. Stir sour cream, 1/4 cup chives, milk, lemon juice and 1/4 teaspoon salt in a small bowl until combined. Set aside.
2. Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, green beans and corn and cook, stirring, until beginning to brown, 6 to 8 minutes. Reduce heat to low; stir in ricotta, Monterey Jack, the remaining 1/4 cup chives, the remaining 1/2 teaspoon salt and pepper. Cook, stirring gently, until the cheese is melted, 1 to 2 minutes. Remove from the heat.
3. Roll some of the filling in a crepe. Place the crêpe seam-side down on a dinner plate. Serve each crêpe topped with 2 tablespoons of the reserved sauce and more chives, if desired.

Honey Cashew Chicken Stir Fry

From Cooking Light Magazine

Ingredients

• 2 (6-ounce) skinless, boneless chicken breast halves, cut into 1-inch cubes 
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon canola oil
• 1 tablespoon dark sesame oil
• 2 cups broccoli florets 
• 1 cup frozen shelled edamame (green soybeans)
• 2 garlic cloves, minced
• 1 medium yellow onion, finely chopped 
• 1 red bell pepper, sliced 
• 1/2 cup dry-roasted cashews, unsalted
• 1 tablespoon rice vinegar
• 3 tablespoons honey
• 2 tablespoons lower-sodium soy sauce
• 1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)

Preparation

1.  Combine chicken and next 3 ingredients in a bowl; toss to coat.
2.  Heat a large skillet over medium-high heat. Add canola and sesame oils. Add chicken mixture, and sauté for 4 minutes or until lightly browned. Increase heat to high, and add broccoli and the next 4 ingredients (through red bell pepper). Cook 5 minutes or until vegetables are crisp-tender and chicken is done, stirring frequently. Stir in cashews.
3.  Combine vinegar and remaining ingredients in a small bowl; stir with a whisk. Add vinegar mixture to chicken mixture; toss to coat. 

Serve with rice.

Kate Parham, Cooking Light
JUNE 2012

White Bean and Roasted Chicken Salad

From Cooking Light

Ingredients

Salad:

• 2 cups coarsely chopped skinless, boneless rotisserie chicken $
• 1 cup chopped tomato $
• 1/2 cup thinly sliced red onion
• 1/3 cup sliced fresh basil
• 2 (16-ounce) cans cannellini beans or other white beans, rinsed and drained 

Dressing:

• 1/4 cup red wine vinegar
• 2 tablespoons extravirgin olive oil
• 1 tablespoon fresh lemon juice $
• 2 teaspoons Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 garlic cloves, minced

Preparation

1. To prepare salad, place first 5 ingredients in a large bowl; stir gently to combine.
2. To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle over salad, tossing gently to coat.

Pineapple Mojito

Last year my MIL and I had this at a restaurant and it was so good, I ran home and started trying to duplicate it. Found a very close recipe on YumSugar.com. Here it is!

Ingredients
3 1-inch chunks of pineapple
4 lime wedges, from one half of a lime
8 mint leaves
3 oz rum (recommended: Brugal Añejo Rum)
1 oz triple sec
1 oz pineapple juice
Directions

1. In a cocktail shaker, muddle the pineapple chunks, lime wedges, and mint leaves.
2. Fill the shaker with rum, triple sec, and pineapple juice. Add ice.
3. Shake and serve in a highball glass filled with ice. Garnish with mint sprig.

Makes 1 drink.

Almond Tea

This recipe is from my friend Petra (also from her, Everything Breakfast Casserole)

4 cups strong Lipton tea
6 cups water
1/3 cup lemon juice
1 1/2 cups sugar
1 2/3 cups orange juice
1 t vanilla extract
1 t almond extract

Dissolve sugar in water

Add orange and lemon juice and tea.

Bring to a boil, then simmer 5-10 minutes.

Add extracts.

Serve with orange or lemon slices.

My Notes: I added cinnamon sticks as well. Yum!

Spaghetti Squash

Its a vegetable.

This isn't really a recipe so much as it is a guideline so that when I forget I can look it up here.

Pierce the squash with a skewer all over - so it doesn't explode.

Bake at 375 for one hour.

When its cool enough to handle, slice it lengthwise.

Scoop and discard the seeds (unless you have other plans for them). Then scrape the flesh with a fork and voila! There is spaghetti squash for your enjoyment.

I like to top it off with red sauce and mozzarella but one could do almost anything with it that one desires.

Cucumber and Tomato Salad

From Cheryl

4 cucumbers, diced
4 tomatoes, diced
1 bunch of green onions, thinly sliced
Juice of 4 lemons
Salt & pepper to taste

Combine and enjoy!

Bean Salad

From friends of friends, Sri Lanka

3 cans of any beans you like (I used 2 black, 1 lima)
1 onion, diced
1 green pepper (I used poblano)
1/2 c white vinegar
1/2 c EVOO
1/2 c sugar
salt & pepper to taste

Combine and enjoy!

Open Faced Hummus Sandwiches

From Cooking Light

Ingredients

• 4 (1 1/2-ounce) slices sourdough bread
• 1 1/2 cups quartered grape tomatoes $
• 1/3 cup chopped green onions
• 1/4 cup chopped pitted kalamata olives
• 1 tablespoon olive oil
• 1/4 teaspoon black pepper
• 1/8 teaspoon kosher salt
• 1 garlic clove, minced
• 1 (8-ounce) container plain hummus
• 1/2 cup crumbled goat cheese

Preparation

1. 1. Preheat broiler.
2. 2. Arrange bread on a baking sheet. Broil 1 minute or until toasted.
3. 3. Combine tomatoes and next 6 ingredients (through garlic). Spread about 1/4 cup hummus over each bread slice. Divide tomato mixture evenly among servings. Top each serving with 2 tablespoons cheese.

MY NOTES: I made this with garlicky asparagus. In the magazine it was listed as its own recipe but it was just steamed asparagus tossed with sauteed garlic.

Chicken Pot Pie

From Good Housekeeping

I was drawn to this recipe because it uses phyllo for the crust and I LOVE phyllo! I love eating it and working with it. Its so delicate and wonderful! This has been a great meal for us during the flu season. Its very wholesome and healthy.

Ingredients

• 1/4 teaspoon(s) dried thyme
• Salt
• Pepper
• 1 1/2 pound(s) chicken breasts, skinless, boneless, and cut into 1-inch chunks
• Olive oil cooking spray
• 1 large onion, finely chopped
• 1 can(s) (14.5-ounce) lower-sodium chicken broth (1 3/4 cups)
• 2 clove(s) garlic, chopped
• 5 medium (about 1 pound) parsnips, peeled and thinly sliced
• 3 medium carrots, thinly sliced
• 3 stalk(s) celery, thinly sliced
• 6 (each 14- by 9-inch) sheets frozen phyllo, thawed
• 2 tablespoon(s) cornstarch
• 1/2 cup(s) water
• 2 cup(s) frozen peas, thawed
• 1/4 cup(s) finely chopped fresh flat-leaf parsley, plus more for garnish

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Directions

1. Preheat oven to 425 degrees F.
2. Sprinkle thyme and 1/4 teaspoon each salt and freshly ground black pepper evenly over chicken. Lightly coat 12-inch skillet with olive oil spray and heat on medium-high. Add chicken in single layer and cook 3 minutes or until lightly browned, turning pieces over once halfway through cooking; transfer to plate.
3. To same skillet, add onion and 1/4 cup chicken broth. Cook 5 minutes or until browned, stirring and scraping up browned bits. Add garlic and cook 1 minute, stirring. Stir in parsnips, carrots, and celery, then add remaining 1 1/2 cups chicken broth. Heat to boiling on high. Cover, and reduce heat to maintain simmer. Cook 10 minutes or until vegetables are tender-crisp.
4. While vegetables cook, place 1 phyllo sheet on work surface; spray lightly with olive oil spray. Top with another sheet. Repeat with remaining phyllo sheets and olive oil spray, lightly coating top sheet with olive oil spray.
5. In small bowl, stir cornstarch into water to dissolve; stir into vegetable mixture and simmer 2 minutes or until thickened, stirring occasionally. Stir in peas, chopped parsley, reserved chicken, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Heat to simmering, then transfer to 13- by 9- by 2-inch baking dish. Center phyllo on top, tucking in edges if necessary; then cut 5 slits in phyllo.
6. Bake 15 minutes or until phyllo is golden brown. Garnish with parsley to serve.

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Notes:

I had some rotisserie chicken left over so I used the leftover rotisserie and grilled a little bit of chicken breast to finish it off. Since I did my chicken differently, I added the salt, pepper and thyme at the end when I added the parsley.

Also, I used a pastry brush to brush the EVOO onto the phyllo. In the future I'll use melted butter or a combination of EVOO and butter. The flavor was good but butter is a better flavor.

Serves 6

Calories: 330

Total Fat: 5g

Sat Fat: 1g

Cholesterol: 73 mg

Sodium: 705 mg

Total Carbs: 41g

Dietary Fiber: 8g

Sugars: -

Protein: 30g

Calcium: -