Crazy Good Banana Muffins

Credit here:

1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
4 bananas, mashed
3/4 cup white sugar
1/4 cup unsweetened apple sauce
3 tablespoons vegetable oil
1/2 cup chopped walnuts, optional

Directions:

Preheat over to 375 degrees Fahrenheit (190 degrees C). Line 10 muffin cups with muffin papers.
In a large bowl, mix together flour, baking soda, baking powder, and salt.
In another bowl, beat together bananas, sugar, applesauce and oil.
Stir the banana mixture into the flour mixture just until moistened.
Stir in walnuts, if desired.
Spoon batter into prepared muffin cups.
Bake in preheated oven for 18-23 minutes, or until a toothpick inserted into center of muffin comes out clean. Do not over bake.

Serves: 10

Preparation time: 35 minutes including baking

Notes: Some ppl are using pecans instead of walnuts... that'd be me too. And adding a handful of chocolate chips. I'm inclined to use peanut butter chips. Ppl also adding a touch of vanilla. Ditto dat one too. For some reason I cannot get into oats used in muffins, but ppl are adding a handful of that as well. Maybe I should try it one of these days....

Chicken Remix

So tonight I made the Mushroom Manicotti. DH was sniffing around and when he started to see the finished product, his mouth started watering. I had a few of the ingredients leftover, so here's what I did for him. Measurements are pure guesswork here, Guys.

1/2 c chopped scallions
1 c fresh sliced mushrooms
1 clove garlic, minced
4 Tbs butter
1 c diced FriChik

Saute all of that together for about 5 minutes.

Meanwhile mix together:
1 c chix broth
1 Tbs lemon juice
1/4 tsp lemon pepper

Add the broth mixture to the saute and boil it down for about another 5 minutes until most of the liquid dissipates. Then add about ummm... maybe 1/2 c heavy whipping cream and let it get happy for another 2-3 minutes. Then add 1/2 c chopped spinach and get happy again. Pour the entire mixture over the leftover spaghetti noodles from Wednesday night and throw 1 c feta cheese over the top. Sprinkle with crushed red pepper flakes and enjoy.

DH says he feels like he's at a restaurant, also says he feels like a king. Will keep this recipe in mind for further bribing. ;)

Portobello Pizza

Pour a bit of lemon juice on the mushroom cap & top with:
Tomato Sauce - sun-dried tomatoes, tomatoes, red pepper, olive oil, garlic, onion, fresh basil & oregano, jalapeno.
Arugula Walnut Pesto - arugula, walnuts, olive oil, basil, garlic, salt.
Toppings - cut up red pepper, green onions, pineapple and black olives
Pine Nut Sauce - pine nuts, water, bit of lemon juice and salt

When I grow up....

When I grow up, I wanna cook like this!! Just found this vegan blog, and she has the most amazing ideas and then she gives pictures. Mmmmmm.... pictures....

For example: Fried tofu wrapped in potatoes. Seriously. Click the link and look at that. Gorgeously yummy. Right?

And she did Buffalo strips and vegan cakes and breads and chickpea cutlets and and whole host of other things, too. I don't usually go for vegan, because it's so hard to find it done really well. This chick does it really well!! Makes me wanna try a few of her recipes. For starters, I'm gonna try these: chickpea cutlets.

Crock Pot BBQ

Crock Pot BBQ Tofu

Ingredients:

* 2 containers firm or extra firm tofu, pressed -- gonna used the fried stuff, sliced thin to absorb sauce and flavor
* 1 1/2 cups ketchup
* 3 tbsp brown sugar
* 2 tbsp soy sauce
* 1 tbsp apple cider vinegar
* 1 tbsp red pepper flakes
* 1/2 tsp garlic powder
* salt and pepper to taste

Preparation:

Combine all ingredients in a crock pot. Cover and cook on low for 5-6 hours. Serve on your choice of bun or bread.

Mushroom Manicotti

Prep Time: 15 min
Start to Finish: 35 min
Makes: 2 Servings

Pasta
4 uncooked manicotti pasta shells

Garlic-Mushroom Sauce
1 tablespoon butter or margarine
2 cups sliced fresh mushrooms (5 oz)
2 tablespoons chopped onion
2 cloves garlic, finely chopped
1/3 cup dry sherry, dry white wine or chicken broth
1 teaspoon lemon juice
1/4 teaspoon lemon pepper
1/8 teaspoon salt
1/2 cup whipping cream

Filling
1 package (3 oz) cream cheese, softened
3 tablespoons crumbled feta cheese
2 tablespoons chopped onion
1/2 teaspoon Worcestershire sauce
1/4 cup diced cooked ham - not sure on this yet - maybe FriChik
1 tablespoon chopped fresh chives or 1 teaspoon freeze-dried chives



1. Heat oven to 375°F. Cook and drain manicotti shells as directed on package.

2. In 3-quart saucepan melt butter over medium heat. Cook mushrooms, 2 tablespoons onion and garlic in butter about 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in sherry, lemon juice, lemon pepper and salt. Cook over medium-high heat about 4 minutes, stirring occasionally, until almost all liquid has evaporated. Stir in whipping cream. Heat to boiling, stirring constantly. Boil over medium-high heat about 1 minute, stirring frequently, until slightly thickened.

3. In small bowl, mix cream cheese, Feta cheese, 2 tablespoons onion and the Worcestershire sauce with fork until well blended. Stir in ham and chives. Fill each shell with about 3 tablespoons of the cheese mixture, using small spoon.

4. Pour half of sauce unto un-greased 8-inch square (2-quart) glass baking dish. Arrange filled shells in dish. Spoon remaining sauce over shells. Cover and bake about 20 minutes or until hot and bubbly.

Next year....

Next year for Super Bowl I want to do gourmet soft pretzels and pretzel dogs with a variety of fun dipping sauces. Somebody remind me, k? OH! And muffalettas!!

Italian couscous

This is one of DH"s favorites and after potluck yesterday he told me in no uncertain terms that it HAD to be added to my cookbook and blog. So here we go...

PARMESAN COUSCOUS

Ingredients

* 2 cups no-chix broth
* 1 tablespoon butter
* 1 (10-ounce) package plain, uncooked couscous
* 1/3 cup grated Parmesan cheese
* 1 tablespoon fresh lemon juice
* 2 tablespoon olive oil
* 1/4 teaspoon salt
* 1/8 teaspoon freshly ground pepper
* 3 tablespoon chopped fresh parsley

Preparation
All of these measurements are approximations, so just play with them until you get the taste that's right for you. Bring 2 cups chicken broth and 1 tablespoon butter to a boil. Stir in 1 (10-ounce) package plain, uncooked couscous; cover and remove from heat. Let stand 5 minutes. Stir in 1/3 cup grated Parmesan cheese, 1 tablespoon fresh lemon juice, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground pepper. Fluff with a fork, and serve immediately.

THE GOODIES

Yesterday, I used
1 can quartered and finely diced artichoke hearts
1 can diced tomatoes with garlic and onion
1 can med black olives, diced
1 can Terkettes
Healthy marinade of homemade lemon juice/olive oil Italian dressing.

First of all, for the Terkette part, they need to be diced, floured, skillet fried in bread crumbs, parmesan, and Italian seasoning. Although I think any substitute would work here. I've used Frichik and Chops in this also. And they don't have to be fried either. I've tried it both ways and the non-fried is certainly healthier, and tastes fine, but we just love the texture and skillet flavor we get from the fried.

This concoction is definitely best used the next day after the flavors have all had a chance to gather and mingle and get happy. It's a 10 minute meal and it is delicious. Enjoy!

Fried Green Tomatoes w Garlic Aioli

Credit to Rockin the Stove! Gonna try the aioli with zucchini fritte, I think. Looks delicious! Make an aioli of soy sour cream, garlic, lemon zest and chives and enjoy ya’ll!

Honey, where have you been all my life?

Free printable freezer labels. Y'know what, Martha? Some days you're not half bad. Click the labels to get yours, too :)

From:
Martha Stewart Living

Unlabeled plastic bags and their mysterious contents are bound to get the cold shoulder in the freezer. With our convenient, easy-to-read labels, you'll never wonder which batch of stock to use first or if those frozen peaches are still in their prime. Fill out these tags, and stick them on everything you freeze -- fresh produce or prepackaged foods.

Label How-To
Download and print labels on adhesive-backed paper (available at office-supply stores). Cut out, and keep a stack handy in the kitchen. Write the contents of the container on a label, and circle the date.