Banana Banana Bread

(http://www.nytimes.com/2009/01/21/dining/211trex.html)

For the bread:
1/4 pound (one stick) cool butter, more for greasing pan
3/4 cup dark brown sugar
2 eggs, at room temperature
2 1/3 cups (about 5) very ripe bananas
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt

For optional topping:
3 tablespoons chopped walnuts or pecans
1 tablespoon granulated or coarse sugar
1/8 teaspoon cinnamon.

Instructions:

1. Heat oven to 350 degrees. Lightly grease a 9-by-5-inch loaf pan. Using electric mixer, cream butter until smooth and fluffy. Add sugar and cream together 2 minutes more. One at a time, mix in eggs. Mix in bananas until only small lumps remain.

2. Stir dry ingredients together and mix into banana mixture just until combined. Pour into prepared pan. If making topping, stir ingredients together and sprinkle over batter.

3. Bake about 65 minutes, until a toothpick inserted into center comes out clean. Let cool in pan 10 minutes, then turn out onto wire rack and let cool completely before wrapping tightly for storage.

Yield: 1 loaf.

Govarti Chicken Grilled Pizza

INGREDIENTS:
Pizza dough (Willy Street Co-op)
Capri Cheese govarti (gouda + havarti)
Tomato pizza sauce
Yellow pepper (thinly sliced)
Grilled chicken (chopped up)
Onions
Brown sugar

INSTRUCTIONS:
1. Prior to assembling the pizza, prepare caramelized onions with brown sugar & grill/cut up chicken.
2. Lay out pizza dough on buttered tin foil & add sauce, govarti, yellow pepper, chicken & caramelized onions.
3. Place pizza on pre-heated grill. Cook on high heat for a thin pizza, and medium heat for a thicker one. Pizza should be done cooking under 10 minutes –just keep check of crust & the bottom to avoid burning dough too much. Note: Dough will be burnt in parts, as this is part of the grilled pizza deal :)

Banana Bread

This is the top-rated banana bread recipe on Epicurious, and it seems like it's very open to modifications! I'll note what I did, but I really think you could do whatever you want and it would still be yummy.

Original recipe: http://www.epicurious.com/recipes/food/views/Aunt-Hollys-Banana-Bread-239027

INGREDIENTS:

3 to 4 ripe bananas
1/4 cup melted butter
1 cup sugar (KGW used 1/2 c. light brown sugar, 1/2 c. white sugar)
1 1/2 cups flour (KGW used 1 1/4 c. white all-purpose flour, 1 1/4 c. whole wheat flour)
1/4 teaspoon salt
1 egg, beaten
1 teaspoon baking soda
Chocolate chips (as many as you want!) (KGW used slivered almonds instead)

KGW added:
some cinnamon
some nutmeg

PREPARATION:

Preheat oven to 350°F. Mash the bananas in a bowl. Add all the remaining ingredients and mix well with a wooden spoon. Bake in a buttered loaf pan until a toothpick stuck into the bread comes out clean, 55 to 60 minutes (KGW's took 50 minutes). Slice and serve.

Korova Cookies (a.k.a. "World Peace Cookies")

From epicurious: http://www.epicurious.com/recipes/food/views/Korova-Cookies-355952

Note: you need to chill the dough for at least an hour or two! Other than that, these are quick and easy and different and require no eggs OR applesauce!

INGREDIENTS:
1 1/4 cups (175 grams) all-purpose flour
1/3 cup (30 grams) Dutch-processed cocoa powder
1/2 teaspoon baking soda
1 stick plus 3 tablespoons (5 1/2 ounces; 150 grams) unsalted butter, at room temperature
2/3 cup (120 grams) packed light brown sugar
1/4 cup (50 grams) sugar
1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
1 teaspoon pure vanilla extract
5 ounces (150 grams) bittersweet chocolate, chopped into small bits (I used half baker's, half semisweet morsels)

INSTRUCTIONS
1. Sift the flour, cocoa, and baking soda together and keep close at hand. Put the butter in the bowl of a mixer fitted with the paddle attachment and beat on medium speed until the butter is soft and creamy. (Alternatively, you can do this and all subsequent steps by hand, working with a sturdy rubber spatula.) Add both sugars, the salt, and vanilla extract and beat for another minute or two. Reduce the mixer speed to low and add the sifted dry ingredients. Mix only until the dry ingredients are incorporated—the dough will look crumbly, and that's just right. For the best texture, you want to work the dough as little as possible once the flour is added. Toss in the chocolate pieces and mix only to incorporate.
2. Turn the dough out onto a smooth work surface and squeeze it so that it sticks together in large clumps. Gather the dough into a ball, divide it in half, and working with one half at a time, shape the dough into logs that are 1 1/2 inches (4 cm) in diameter. (Cookie-dough logs have a way of ending up with hollow centers, so as you're shaping each log, flatten it once or twice and roll it up from one long side to the other, just to make certain you haven't got an air channel.) Wrap the logs in plastic wrap and chill them for at least 2 hours. (Wrapped airtight, the logs can be refrigerated for up to 3 days or frozen for 1 month.)
3. Center a rack in the oven and preheat the oven to 325°F (165°C). Line two baking sheets with parchment paper and keep them close at hand.
4. Working with a sharp thin-bladed knife, slice the logs into rounds that are 1/2 inch (1.5 cm) thick. (Don't be upset if the rounds break; just squeeze the broken-off bit back onto the cookie.) Place the cookies on the parchment-lined sheets, leaving about 1 inch (2.5 cm) spread space between them.
5. Bake only one sheet of cookies at a time, and bake each sheet for 12 minutes. The cookies will not look done, nor will they be firm, but that's just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies stand until they are only just warm or until they reach room temperature—it's your call. Repeat with the second sheet of cookies.

Keeping: Dough can be made ahead & chilled or frozen. If frozen, the dough needn't be defrosted before baking—just slice the logs & bake 1 min longer. Packed airtight, baked cookies will keep at room temp for up to 3 days; they can be frozen up to 1 month.

Chocolate Spice Cookies

From epicurious:

Really really good. And quick!

INGREDIENTS:
1 1/2 cups all-purpose flour (spoon flour into dry-measure cup and level off)
1/3 cup alkalized (Dutch process) cocoa powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon ground cloves
1/2 teaspoon salt
4 tablespoons unsalted butter, melted
1 cup sugar
1/4 cup unsweetened applesauce
1/4 cup molasses
2 cookie sheets or jelly-roll pans lined with parchment or foil


INSTRUCTIONS:
Set racks in the upper and lower thirds of the oven and preheat to 350 degrees.
Sift the dry ingredients into a bowl and set aside.
In another mixing bowl, beat the butter and sugar together with a large rubber spatula. Beat in the applesauce and molasses.
Stir in the dry ingredients to make a soft dough.
Drop tablespoons of the dough (or use a small ice cream scoop) an inch apart on the prepared pans.
Bake the cookies for about 10 minutes, changing the position of the pans about halfway through the baking. Exchange the top pan and the bottom and also turn them back to front at the same time. The cookies will still be fairly moist when they are done. Avoid overbaking them or they will be dry and hard.
Slide the papers from the pans to racks to cool the cookies

Summer Mishmash Salad

INGREDIENTS:
Salad
Lettuce
Yellow pepper, diced small
Cucumber, diced small
Chickpeas, drained
Dried Cranberries
Hard boiled eggs, diced
Croutons (see recipe on this site)
Carrots, shredded

Dressing:
2-3 spoonfuls of plain yogurt
lemon juice to taste
1-2 tablespoons of fresh dill, chopped
1/2 tablespoon of parsley, chopped
A bit of mayo
Salt to taste

Combine all salad ingredients except lettuce, croutons and carrots. Combine all salad dressing ingredients. Assemble-- lettuce on the bottom, then mishmash, then carrots. Sprinkle on dressing, then put croutons on top

Cherry Pie

Filling:
1 cup plus 1 tablespoon sugar
3 tablespoons cornstarch
1/4 teaspoon salt
5 cups whole pitted sour cherries or dark sweet cherries (about 2 pounds whole unpitted cherries)
1 teaspoon fresh lemon juice (if using sour cherries) or 3 tablespoons fresh lemon juice (if using dark sweet cherries)
1/2 teaspoon vanilla extract
2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
1 tablespoon (about) milk


Use crust from Strawberry Rhubarb Pie recipe

Burmese Chicken Curry

Source: http://allrecipes.com/Recipe/Burmese-Chicken-Curry/Detail.aspx

Ingredients

2 1/4 pounds skinless, boneless chicken thighs, cut into chunks
2 teaspoons curry powder
1/2 teaspoon garam masala
1 teaspoon salt

2 onions, chopped
1 tablespoon minced garlic
1 teaspoon minced fresh ginger root
1/2 teaspoon cayenne pepper (KGW: forgot this! Added some chili powder toward the end instead.)
2 teaspoons paprika (KGW: didn't have this.)
2 tablespoons water

5 teaspoons corn oil (KGW: used Canola oil.)
2 tomatoes, chopped (KGW: used 1 can diced tomatoes, with juice.)
1 teaspoon minced lemon grass (KGW: didn't have this.)
1 tablespoon fish sauce (KGW: substituted 2 parts soy sauce, 1 part lime juice.)
1 cup water

Directions

Rub chicken thighs with curry powder, garam masala, salt. Cover and set aside. (KGW: I did this by putting the chicken and the spices in a plastic bag and shaking/smushing.) Place onion, garlic, ginger, cayenne pepper, and paprika in a blender with 2 tablespoons of water and blend into a smooth paste. (KGW: don't forget the water!)

Heat the oil in a large, lidded skillet over medium heat. Cook and stir onion mixture until darkened, about 7 minutes. Stir in chicken thighs and cook for 3 to 4 minutes, then add tomatoes, lemon grass (if using), and fish sauce (or substitute). Cook for 2 minutes. Stir in 1 cup of water and bring the curry to a boil. Cover and reduce heat to low and cook until the chicken begins to fall apart, stirring occasionally, 25 to 35 minutes. Remove lid and increase heat. Cook until the sauce is reduced, about 5 minutes. Skim off excess oil from the top and discard.

Strawberry Rhubarb Pie

INGREDIENTS

Crust:
3 cups flour
2 1/2 tsp sugar
3/4 tsp salt
2/3 cup shortening
1 1/4 sticks butter
10 tbsp ice water

Filling:
3 1/2 cups of 1/2 inch rhubarb slices
16 oz strawberries (3 1/2 cup)
1/2 cup brown sugar
1/2 cup sugar
1/4 cup cornstarch
1 tsp cinnamon
1/4 tsp salt

INSTRUCTIONS
Preheat oven to 400

1. Mix dry ingredients together
2. Add shortening and butter and pinch in with hands until just mixed
3. Add water, mixing until just combined, should still be crumbly
4. Make into a flat rectangle in wax paper, refrigerate for about an hour
5. Divide in half and roll into two sheets, making sure the dough stays cold
6. Use one sheet as the bottom and put into pie pan.
7. Mix filling ingredients together and add to pie
8. Make remaining dough into pie top
9. Cook for 20 min at 400
10. Reduce heat to 350 and cook for an additional 1h 25 min
11. Let cool before serving

Lemon Iced Tea

INGREDIENTS
6 bags of Lipton tea
1-2 lemon
2 quarts water
about 1 cup of sugar

INSTRUCTIONS
1. Seep tea bags in 1 quart of boiling water for about 5 minutes
2. Add sugar (less than 1 cup if you want it less sweet)
3. Add 1 quart of cold water and juice of 1-2 lemons
4. Ice and enjoy!

Spiced Chocolate Chip Cookies

Spiced Chocolate Chip Cookies

Source: http://allrecipes.com//Recipe/best-chocolate-chip-cookies/Detail.aspx (heavily modified!)

Ingredients:
1/2 cup butter (1 stick), softened
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1-1/2 teaspoons vanilla extract
1 cup whole wheat flour
1/2 cup finely ground almond meal
1/2 teaspoon baking soda
1 teaspoon hot water
1/2 teaspoon salt
1 cup "chocolate liquor chunks" (from Willy St. Co-op) OR chopped baker's chocolate
coriander, to taste (~ 1/2 teaspoon)
garam masala, to taste (~ 1/2 teaspoon)

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the egg, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, almond meal, and chocolate chips. Add coriander and garam masala to taste. Drop by large spoonfuls onto ungreased pans.
3. Bake for about 13 minutes in the preheated oven, or until edges are nicely browned.

These cookies spread!

Orange Cranberry Oatmeal Butter Cookies

Orange Cranberry Oatmeal Butter Cookies


(http://www.epicurious.com/recipes/food/views/Orange-Cranberry-Oatmeal-Cookies-13500)


Ingredients:
1 cup dried cranberries
3/4 cup old-fashioned rolled oats
2 teaspoons freshly grated orange zest
1/2 prepared “Basic Butter Cookie Dough” at room temperature
about 1/2 cup sugar


Basic Butter Cookie Dough:
4 sticks (1 pound) unsalted butter, softened
1 1/3 cups sugar
3/4 teaspoon salt
3 large egg yolks
2 teaspoons vanilla
4 2/3 cups all-purpose flour


For Dough:
1. In large bowl of a standing electric mixer beat together butter, sugar, and salt until light and fluffy.
2. Beat in yolks, 1 at a time, and vanilla and beat until smooth.
3. Beat in flour gradually, beating dough until just combined well.


Instructions:
1. In a bowl soak cranberries in warm water to cover 15 minutes. Drain cranberries well and chop fine. We didn’t actually do this, but it sounds like a good idea.
2. Preheat oven to 350°F.
3. In bowl of a standing electric mixer beat cranberries, oats, and zest into basic dough until just combined well.
4. Form dough into 1-inch balls and roll balls in sugar to coat. Arrange balls 2 inches apart on baking sheets.
5. Bake cookies in batches in middle of oven until pale golden, about 12 minutes, and cool on racks.

Notes: Cookies taste better at room temperature & are great with tea! It would be interesting to add almonds/pecans to the recipe and try rolling cookies in confectioners’ sugar.

Light salad with feta, tomato, and croutons

INGREDIENTS:
Fresh head of lettuce, ripped into bit sized pieces
Fresh, tasty tomato, diced
Cilantro, chopped
French feta cheese, chopped into small pieces
Lemon
Olive oil

Combine first four ingredients. Juice lemon on top, to taste. Add a bit of olive oil. Toss. Add croutons (recipe below)

Croutons:
INGREDIENTS
Garlic, a couple cloves, chopped finely
Olive oil
Bread, diced

INSTRUCTIONS
1. Heat pan, add a good amount of olive oil (2-3 tablespoons depending on how much you plan to make
2. When hot, add garlic and turn down to low heat.
3. Add diced bread and toss. Cook on low heat until slightly browned. Salt and pepper to taste
4. Transfer croutons to paper bag to soak some of the oil up before serving. The burnt garlic bits taste great in the salad, too!

Cheesy baked pasta with tomato and mushrooms

(adapted from a recipe in Gourmet off of Epicurious)

INGREDIENTS:
1 onion, chopped into strips
1/2 pound crimini mushrooms, chopped
1 clove garlic
Chili oil
2 tablespoons of butter
1 heaping tablespoon of flour
1 cup milk
1 large or 2 medium tomatoes
parsley
1 1/4 cup of smoked cheese
Fresh grated parmesan cheese
1/2 pound elbow pasta (or similar type)
Butter for garnish


INSTRUCTIONS:
1. Sautee 1 onion in chili oil until the onion begins to soften. Add the mushrooms and garlic. Cook till soft (about 10 minutes). Transfer to a large bowl.

2. Melt 2 tablespoons of butter in the pan. Add 1 heaping tablespoon of flour and make into a roux (low to medium heat), whisking constantly. Add one cup of milk and whisk until thick (about 3 minutes).

3. Add to mushrooms and onions. Add chopped tomato, parsley, and cheese. Mix until blended.

4. Cook pasta for 5 minutes (should still be slightly undercooked). Add to cheese mixture. Salt and pepper to taste.

5. Put in a buttered casserole dish. ** Can make to here a day ahead and refrigerated. Bring to room temp before baking **

6. Sprinkle with parmesan cheese and small butter chunks. Bake uncovered at 450 for 20-25 minutes or until top begins to brown.

NOTES: Can substitute olive oil for chili oil, but add chili pepper flakes when seasoning if you do this so the spice is there. You can try using other types of cheeses, too.

Banana Rhubarb bread

6/8/10


Rhubarb banana bread
(http://www.banana-bread.biz/rhubarb-banana-bread/)

PREP TIME: 20 Min 
COOK TIME: 50 Min
 READY IN: 1 Hr 10 Min
 SERVINGS: 24

INGREDIENTS
2 cups all purpose flour

1 cup whole wheat flour

1/4 cup wheat germ

2 teaspoons baking soda

1 teaspoon baking powder

2 whole eggs

3 mashed bananas

1/4 cup milk

3/4 cup vegetable oil

1 1/4 cups brown sugar

2 teaspoons cinnamon

1/2 teaspoon allspice

1/4 teaspoon nutmeg

2 teaspoons vanilla

2 1/2 cups diced rhubarb

3/4 cup chopped walnuts

DIRECTIONS
1. Preheat the oven to 350F. Lightly grease two 9×5x3 inch loaf pans.
2. Mix together the flours, wheat germ, baking soda, baking powder, cinnamon, allspice and nutmeg in a medium bowl.
3. In a large bowl mix together the mashed banana, eggs, milk, brown sugar, oil and vanilla until fluffy. Then add the flour mixture and mix well.
4. Stir in the diced rhubarb and walnuts. Divide the mixture between the two loaf pans.
5. Bake at 350F for about 50 minutes. Cooking time may vary so you should check by inserting a sharp knife or toothpick in the centre of each loaf. When the knife or toothpick comes out clean it should be ready.
6. Allow the loaves to cool in the loaf pans for about ten minutes. Then remove the loaves from the loaf pans and allow to cool fully on a wire rack.

NOTES: substituted wheat germ with another 1/4 cup of wheat flour. Made one loaf and 6 muffins (muffins baked for 20 minutes).

Squash Potato Curry Soup

6/8/10


Squash potato curry soup


INGREDIENTS
3 medium sized carrots
2 videalia onions
A little over a pound of petite idaho potatoes
1 acorn squash
1 cauliflower
1/3 jalepeno pepper
Olive oil
Curry power
Cumin
salt/pepper
Honey
Milk
Fresh spinach leaves

DIRECTIONS
1. In a large pot, sautee 1 vidalia onion, 3 carrots, and a little over a pound of petite idaho potatoes (all chopped) with 1 tablespoon of olive oil
2. When they begin to soften, add one acorn squash (microwaved for 5 minutes beforehand to partially cook)
3. Add curry powder, cumin, and salt and pepper to taste. Add honey to taste.
4. Meanwhile, sautee one head of cauliflower, chopped, and 1 vidalia onion in a pan.
5. Add 1 cup chicken broth to pot. Add 1/3 jalepeno pepper after broth comes to a boil. Simmer for a couple minutes.
6. Blend soup in batches, leaving some chunks and adding milk to thin.
7. Put soup back in pot and add cauliflower and combine.
8. Serve with fresh spinach leaves on top.

NOTES: Good with lion's head mushroom on the side!