Adapted from Simply Recipes (http://www.elise.com/recipes/archives/001465banana_bread.php)
I have rebelled against Westbrook family mores and baked delicious banana bread with BUTTER. The butter is what makes it magnificent. Good day.
Ingredients
* 3 ripe bananas, smashed (I like to freeze them and then warm them up in warm water--this makes them get all melty-like)
* 1/3 c melted butter
* 1/2 c sugar
* 1 egg, beaten (fork is fine--no need for a mixer)
* 1 teaspoon vanilla
* 1.5 t baking powder
* 1/4 t saltjavascript:void(0)
* 1 1/2 cups of all-purpose flour
* 1 t cinnamon
* 1/4 t cloves
Preheat oven to 350°F (175°C). With a wooden spoon or spatula, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Mix in dry ingredients. Pour mixture into a buttered (MORE BUTTER) 4x8 inch loaf pan. Bake for 45 min until a chopstick inserted into the middle comes out clean.* Cool on a rack. Remove from pan and slice to serve.
*A toothpick will do if you have no Asian flair
Sunday, September 28, 2008
Thursday, September 25, 2008
Mexi Mahi
I posted this on my other blog but it was so good I'm going to double dip...
Excited by my Spanish class this evening, I came home to cook a Mexican-inspired Mahi Mahi with black bean and corn salsa. I've never cooked fish without a broiler before, so this was big for me. My serendipitous leftovers--half a tomato, almost wilted cilantro, cooked black beans, accidentally frozen ear of corn--led to this enticing combination! The fish is under the mass of salsa on the plate. Can you tell I've already dug in?
If anybody else has low-tech (read: no broiling pan or grill) fish recipes, send them my way! I am emboldened by tonight's attempt.
Salsa:
heat 1 capfull evoo over medium-high heat
add 1/2 onion (chopped) and one ear corn (cut off cob) and saute until the onions don't taste nasty
add 1/2 cup black beans, 1T lime juice, 1t chili powder
cook until beans are warm
remove from stove, add 1/2 tomato (chopped), a handful of chopped cilantro, and ground pepper/salt to taste
Fish:
Rub fish with 1 capfull evoo
heat 1 capfull evoo over medium-high heat (use same pan as you did for the above)
place fish in pan and wait until it smokes a little bit
flip fish and wait until it flakes a little bit
Top fish with salsa and enjoy!
Friday, September 19, 2008
True Confessions
I have a cooking blog with my mother and sister (see Chez Toby). Yes, I am a two-timing bloggeuse. Shame me, I deserve it!
Anyhow, to avoid redundancy, anyone who desires it can see most of my recipes there....
But never fear, I will continue to post snarky comments of the vein that we used to distract each other with while "writing our theses" in the casa!
For example, according to the Washingtonian's Bridal Party blog:
"Part of a wedding planner's job is to keep up with the latest styles, colors, and event themes. Bridal magazines offer a peek into the future and help steer the industry. Pink and Brown has been a popular color scheme for the past two years and we can all thank our gal Martha for that."
Martha is at the root of all those heinous brown bridesmaid's gowns?
Woof!
[yes, Mabel, if you were planning on picking brown for us, I have officially shamed you out of it]
Anyhow, to avoid redundancy, anyone who desires it can see most of my recipes there....
But never fear, I will continue to post snarky comments of the vein that we used to distract each other with while "writing our theses" in the casa!
For example, according to the Washingtonian's Bridal Party blog:
"Part of a wedding planner's job is to keep up with the latest styles, colors, and event themes. Bridal magazines offer a peek into the future and help steer the industry. Pink and Brown has been a popular color scheme for the past two years and we can all thank our gal Martha for that."
Martha is at the root of all those heinous brown bridesmaid's gowns?
Woof!
[yes, Mabel, if you were planning on picking brown for us, I have officially shamed you out of it]
Wednesday, September 17, 2008
Don't look a man up and down like you own him...
He owns YOU! He's your king.
-my cousin, age 12.
Dear ladies,
I thought I would add this bit of inspiration as we all endure the travails of the working and studying woman, and are reminded of our true vocation: that of the home cook, and man-pamperer. That said, here is a recipe that I often employ in pampering my man (and my roommates).
Cinnamon Rolls
2 pkgs. yeast (2 T)
2 cups warm water
2 tsps. salt
1/4 cup sugar
4 T oil (1/4 cup)
5 cups flour
Butter (about 1/2 cup)
Sugar (about 1 cup)
Cinnamon
Molasses (about 1/4 cup)
Pyrex baking pan
1. Dissolve yeast into warm water
2. Add everything else, mix, and knead. Adjust flour as necessary to make a medium (not hard or soft) dough.
3. Roll out dough and brush with melted butter.
4. Mix cinnamon and sugar as desired, sprinkle over buttered dough.
5. Starting with one side of the long edge, roll the dough up into a roll. Cut into smaller rolls with a knife (make them maybe an inch and a half wide, but its mostly preference)
6. Drizzle the bottom of the baking pan with melted butter and molasses. Sprinkle with remaining cinnamon sugar mixture.
7. Arrange cinnamon rolls on the pan and bake at about 350 until rolls have risen and are a light golden brown color.
-my cousin, age 12.
Dear ladies,
I thought I would add this bit of inspiration as we all endure the travails of the working and studying woman, and are reminded of our true vocation: that of the home cook, and man-pamperer. That said, here is a recipe that I often employ in pampering my man (and my roommates).
Cinnamon Rolls
2 pkgs. yeast (2 T)
2 cups warm water
2 tsps. salt
1/4 cup sugar
4 T oil (1/4 cup)
5 cups flour
Butter (about 1/2 cup)
Sugar (about 1 cup)
Cinnamon
Molasses (about 1/4 cup)
Pyrex baking pan
1. Dissolve yeast into warm water
2. Add everything else, mix, and knead. Adjust flour as necessary to make a medium (not hard or soft) dough.
3. Roll out dough and brush with melted butter.
4. Mix cinnamon and sugar as desired, sprinkle over buttered dough.
5. Starting with one side of the long edge, roll the dough up into a roll. Cut into smaller rolls with a knife (make them maybe an inch and a half wide, but its mostly preference)
6. Drizzle the bottom of the baking pan with melted butter and molasses. Sprinkle with remaining cinnamon sugar mixture.
7. Arrange cinnamon rolls on the pan and bake at about 350 until rolls have risen and are a light golden brown color.
Tina Fey, What a Woman
If we all still lived in the Casa, Mabel would have heard me cracking up while watching this at 7am.
Pancakes From Scratch; OR, Why I Love This Blog
You know why I love this blog? Because a few hours ago I decided I wanted to go to the supermarket to pick up the ingredients for Mabel's delicious Lentil Soup, and instead of searching through my email, I just came back to the Casa. For this reason, due to the Casa's central place in my life and my heart, I will continue to add all my favorite recipes (with full citations, of course! Honor Code!), even those I found online.
And so, submitted for the approval of pancake loving women everywhere, I bring you...
"Instant" Pancake Mix
Recipe courtesy Alton Brown
And so, submitted for the approval of pancake loving women everywhere, I bring you...
"Instant" Pancake Mix
Recipe courtesy Alton Brown
Ingredients
6 cups all-purpose flour
1 1/2 teaspoons baking soda (check expiration date first)
3 teaspoons baking powder
1 tablespoon kosher salt
2 tablespoons sugar
Directions
Combine all of the ingredients in a lidded container. Shake to mix.
Use the mix within 3 months.
Ingredients
"INSTANT" PANCAKES:
2 eggs, separated
2 cups buttermilk
4 tablespoons melted butter
2 cups "Instant" Pancake Mix, recipe above
1 stick butter, for greasing the pan
2 cups fresh fruit such as blueberries, if desired
Heat an electric griddle or frying pan to 350 degrees F. Heat oven to 200 degrees F.
Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.
Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out.
Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface.
Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.)
Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set.
Serve immediately or remove to a towel-lined baking sheet and cover with a towel. Hold in a warm place for 20 to 30 minutes.
Yield: 12 pancakes
Please find the original location of this recipe at http://www.foodnetwork.com/recipes/alton-brown/instant-pancake-mix-recipe/index.html
Thank you Food Network. How I love thee.
Italy
"In Italy, incest is punished as a criminal offense (Art. 564 Penal Code) if, and apparently only if, it causes 'public scandal'."--Wikipedia
[Of course.]
[Of course.]
Tuesday, September 16, 2008
Rice-ipe
Dominican-Style Rice
For every cup of Rice you cook, use two cups of water. The following will assume 1 cup of uncooked Rice. Keep in mind that Rice basically doubles in volume when cooked, so 1 cup is usually enough for two people. Adjust accordingly. (Why is Rice capitalized? As the staple of so many nations.... need I say more?)
1. Pour 2 cups of water into a pot. In said pot, pour in a splash of oil (about a capful) and a tablespoon of salt.
2. Immediately add 1 cup of rice, and stir. If there is more than a thin layer of water over the rice, feel free to ladel some of it out.
3. Use medium-high heat to bring to a boil (this could take 15 minutes or less... this part is key, you need to keep an eye on it). When there is no water over the rice (it should look damp and bubbly, but the water has been absorbed into the rice), turn the heat way down to low, stir the pot to unstick any rice from the bottom, then cover.
4. Leave the rice over the heat for another 10 minutes (don't even peek under the lid!), and then after 10 minutes, uncover, stir the pot, and if the rice is dry enough, then you're done! If it's still too soggy, never fear! Just stir the pot, cover again, and wait a few more minutes. Warning: don't wait too long... if you burn the rice, the smoky smell and flavor will spoil the whole thing!
5. Once the rice is dry enough, take the pot away from the heat source, leave the lid on, and wait another 5 minutes. The steam action will ensure that no (or very little) rice sticks to the pot, which will make clean up a breeze!
6. Enjoy!
Let me know if any of this is unclear. With rice, it really comes down to your own preferences, so if it's too salty or not salty enough, just try adjusting the recipe next time you make it.
For every cup of Rice you cook, use two cups of water. The following will assume 1 cup of uncooked Rice. Keep in mind that Rice basically doubles in volume when cooked, so 1 cup is usually enough for two people. Adjust accordingly. (Why is Rice capitalized? As the staple of so many nations.... need I say more?)
1. Pour 2 cups of water into a pot. In said pot, pour in a splash of oil (about a capful) and a tablespoon of salt.
2. Immediately add 1 cup of rice, and stir. If there is more than a thin layer of water over the rice, feel free to ladel some of it out.
3. Use medium-high heat to bring to a boil (this could take 15 minutes or less... this part is key, you need to keep an eye on it). When there is no water over the rice (it should look damp and bubbly, but the water has been absorbed into the rice), turn the heat way down to low, stir the pot to unstick any rice from the bottom, then cover.
4. Leave the rice over the heat for another 10 minutes (don't even peek under the lid!), and then after 10 minutes, uncover, stir the pot, and if the rice is dry enough, then you're done! If it's still too soggy, never fear! Just stir the pot, cover again, and wait a few more minutes. Warning: don't wait too long... if you burn the rice, the smoky smell and flavor will spoil the whole thing!
5. Once the rice is dry enough, take the pot away from the heat source, leave the lid on, and wait another 5 minutes. The steam action will ensure that no (or very little) rice sticks to the pot, which will make clean up a breeze!
6. Enjoy!
Let me know if any of this is unclear. With rice, it really comes down to your own preferences, so if it's too salty or not salty enough, just try adjusting the recipe next time you make it.
Monday, September 15, 2008
Well I'll Be!
Good morning, Ladies.
Well if it isn't the Southern Belle and the New England darling! I do declare!
Having woken up at the crack-of-New York-dawn (6am), I've already made myself useful by brewing myself a nice cup of tea, complete with a splash of milk and a teaspoon of sugar. As a ::gasp:: working woman, I'll still find time to cook up a meal as often as possible, so stay tuned for Dominican-style recipes from rice-and-beans all the way down to flan for dessert.
Um-hm!
Stay Casalicious,
Carol
Well if it isn't the Southern Belle and the New England darling! I do declare!
Having woken up at the crack-of-New York-dawn (6am), I've already made myself useful by brewing myself a nice cup of tea, complete with a splash of milk and a teaspoon of sugar. As a ::gasp:: working woman, I'll still find time to cook up a meal as often as possible, so stay tuned for Dominican-style recipes from rice-and-beans all the way down to flan for dessert.
Um-hm!
Stay Casalicious,
Carol
Sunday, September 14, 2008
My, do I love being a housewife!
Hello Carol and Susan! I am making myself useful and I hope that you are too. As the good men of the Renaissance would say, a woman must not be idle and must not read idle books! Here is a recipe that is guaranteed to keep your hands busy and your mind free of sin.
Sincerely,
Mabel
Tomato Lentil Soup
4 Tbs. butter
2 cups chopped onions
2 cups chopped celery
2 35-ounce cans of Italian plum tomatoes, with juice
6 cups chicken stock
1/2 cup dried lentils (I use more like 1/2 lb)
1 cup chopped fresh Italian parsley
1/2 cup dry red wine
4 cloves garlic, finely minced
1/2 tsp. freshly ground black pepper
1/2 tsp. salt
1/4 tsp. ground cloves
1. Melt butter over low heat; add onions and celery and cook until wilted (about 10 minutes).
2. Purée tomatoes and juice; add to vegetables.
3. Add chicken stock and lentils; bring to a boil. Reduce heat and simmer uncovered for 20 minutes.
4. Add 1/2 cup of parsley, wine, garlic, pepper, salt, and cloves. Stir well, and simmer another 25 minutes. Add remaining 1/2 cup of parsley, simmer 5 minutes.
Sincerely,
Mabel
Tomato Lentil Soup
4 Tbs. butter
2 cups chopped onions
2 cups chopped celery
2 35-ounce cans of Italian plum tomatoes, with juice
6 cups chicken stock
1/2 cup dried lentils (I use more like 1/2 lb)
1 cup chopped fresh Italian parsley
1/2 cup dry red wine
4 cloves garlic, finely minced
1/2 tsp. freshly ground black pepper
1/2 tsp. salt
1/4 tsp. ground cloves
1. Melt butter over low heat; add onions and celery and cook until wilted (about 10 minutes).
2. Purée tomatoes and juice; add to vegetables.
3. Add chicken stock and lentils; bring to a boil. Reduce heat and simmer uncovered for 20 minutes.
4. Add 1/2 cup of parsley, wine, garlic, pepper, salt, and cloves. Stir well, and simmer another 25 minutes. Add remaining 1/2 cup of parsley, simmer 5 minutes.
good heavens to betsy!
Is that Carol and Marilyn? Good heavens, it has been ages! It's swell to hear from you. My hands are feeling dangerously idle, so I am going to continue work on my sweater. Good day to you all.
Ladies of the Casa and friends...
Add recipes and other housewifely materials... hurray for the Casa!
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