Friday, May 27, 2011

Blueberry-Banana Bread

Blueberry-Banana Bread


3 large over-ripe bananas
2 tablespoons lemon juice
1/3 cup (80 ml) vanilla soymilk (or apple sauce)
1/2 cup (120 ml) agave nectar
2 cups (240 g) white whole wheat flour (or regular whole wheat flour)
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (240 ml) blueberries

Preheat oven to 350F. Spray or wipe a 9×5-inch loaf pan with oil (I used a silicon loaf pan).

Mix the soymilk with 1 tablespoon of the lemon juice and let stand until it curdles. (If using apple sauce, skip this step and add the lemon juice to the bananas.)
In a large bowl, mash the bananas and add the remaining lemon juice, soymilk, and agave nectar. Stir well to combine. In a separate bowl, combine the flour, baking powder, soda, and salt. Add the dry ingredients to the banana mixture, and stir just until the mixture is well-combined. Fold in the blueberries.

Spread the mixture evenly in the prepared pan and bake until a knife inserted in the center comes out clean, about 50-60 minutes. Allow to cool before cutting and serving.

From here.

Tuesday, May 24, 2011

Brown Rice and Pea "Risotto"

Brown Rice and Pea "Risotto"

Ingredients:

3 cups broth
2 tbsp butter
3 cloves garlic
1/2 cup white wine
3 oz cream cheese, in small pieces
1 tsp pasta/Italian seasoning
1 cup frozen peas
2/3 cup Parmesan cheese

In one pot bring broth to boil and then reduce heat to low.

In a separate pot, melt butter and then cook garlic 30 seconds.  Add rice and stir for a few minutes.  Add wine and cook until absorbed.  Add the cream cheese, broth, and seasoning.  Stir until cream cheese is melted.  Cook 40 minutes on lower heat or until rice is almost done.  Stir in the peas, adding water if needed.  Stir in the cheese.

Serve with roasted carrots and green beans.

Sunday, May 22, 2011

Green Bean and Potato Salad

Green Bean and Potato Salad


Ingredients:

1 1/2 pounds red potatoes
3/4 pound fresh green beans, trimmed and snapped
1 small red onion, chopped
1 pint cherry tomatoes, halved and roasted
salt and pepper to taste

1/4 cup balsamic vinegar
2 tbsp Dijon mustard
2 tbsp fresh lemon juice
2 tbsp minced fresh rosemary
1 clove garlic, minced
1 dash Worcestershire sauce
1/2 cup extra virgin olive oil

Quarter the potatoes and place in a pot of boiling, salted water.   Cook until fork tender.  Steam the green beans.  Transfer to a large bowl, and toss with the red onion and tomatoes. Set aside.

In a medium bowl, whisk together the balsamic vinegar, mustard, lemon juice, garlic, rosemary, Worcestershire sauce and olive oil. Pour over the salad, and stir to coat. Taste and season with additional salt and pepper if needed.  Marinate several hours or preferably over night.


Based on this recipe. 

Sunday, May 15, 2011

Barbacoa

Barbacoa

Ingredients:

1/3 cup apple cider vinegar
3 tbsp lime juice
3 chipotle peppers
4 cloves garlic
4 tsp cumin
2 tsp Mexican oregano
1 tsp onion powder
1 tsp dried thyme
1/2 tsp allspice
1/2 tsp cloves
3/4 cup chicken broth
3 bay leaves
3-4 lbs roast
2 cans black beans, rinsed
1 can corn

Combine first 10 ingredients in a food processor and process until smooth.  Pour into slow cooker add the broth and bay leaves.  Toss meat to coat.  Add the black beans and corn.  Cook on high 6 hours. 

Based on these two recipes.

Friday, May 13, 2011

Slow Cooker Kung Pao Chicken

Slow Cooker Kung Pao Chicken

Ingredients:

1/4 cup white wine
1/4 cup soy sauce
1/2 cup chicken brith
2 tbsp sesame oil
1 tsp hot chile paste
1 tbsp rice vinegar
1 tbsp brown sugar
1 tablespoon chopped garlic
1 lb chicken breasts
1 cup frozen edemame
2 cups frozen broccoli
2 tablespoons cornstarch, dissolved in 2 tablespoons water

Combine wine through garlic in bottom of the slow cooker.  Toss chicken to coat.  Add the edemame.  Cook on high 3-4 hours.  Add the broccoli for the last hour.  Stir in cornstarch at the end.

Serve over brown rice.

Adapted from this recipe.