Tag Archives: Easy Recipe

Banana Bread

Had a request recently for our banana bread recipe.  Here goes:

Pre-heat oven to 350F.1375687_10101594666881608_2118844223_n
In a large bowl, mix:
3-4 ripe smashed bananas (we sometimes use frozen ones too)
1/3 cup canola or coconut oil
1/2 cup sugar (we’ve cut this down from other recipes already)
1 egg (pre-beaten)
1 tsp vanilla
1 tsp baking soda
Pinch of salt
1 1/2 cup all-purpose flour
Typically I mix each item before I add the next item.  We usually sift the flour into the bowl and mix it in every 1/2 cup.  A tip: we typically use a wooden spoon to mix this recipe.

Pour the batter into a prepared baking device.  We typically use one large loaf pan or we have a set of 4 smaller loaf pans that we really like too.  You could use almost any baking device for your banana bread.

For the bigger loaf pan, it takes about an hour at 350.  For the 4 smaller pans, we test the bread after more like 20-25 min.  You are looking for a toothpick to come out dry.

Some folks like to add things to their banana bread.  We often like to add raisins.  Sometimes we’ve added nuts too.  Really just add whatever you want – banana bread is pretty easy & a great snack.

Just one tip for banana bread.  It travels really really well.  I’ve baked a loaf and taken it to a conference to be eaten in the hotel instead of the hotel breakfast.  We’ve baked the little loafs and taken 1-2 of them on a plane ride with us.  Banana bread also does really well on road trips.  Often we will spread peanut butter or honey all over a slice and call that a nice snack. You can also freeze banana bread.  I don’t personally like doing that (just something about the texture) – but, I know plenty of folks who do.

I think the best part of banana bread for me, aside from the smell when it is baking, is that it is good at any time of year.  We don’t make this in any particular season more than any others.

Here are the original recipe cards we had sent to us – you’ll notice some extra notes/comments & other differences:
photo 1

photo 2

 

What sorts of things do you do with banana bread? How is your recipe different?

Kohlrabi… what?

This week we are talking about Kohlrabi.  By the end of this post my hope is that you are familiar with the vegetable enough to buy one and eat it!

To start with this is what a kohlrabi looks like.photo 1

Kohlrabi is part of the cabbage family.  There are three basic parts to this vegetable.  The leaves, outer skin, and inner parts.  The leaves and inner parts are eatable.  Treat the leaves as you would any cooking greens.  The inner parts are similar in texture to a radish or broccoli stems.  The taste is similar to broccoli stems, jicama, or maybe even a faint apple or potato.

According to the folks at the Natural Agricultural Library… kohlrabi is full of some good vitamins and minerals.

Our farmer friends from River to River Farm asked us to take a closer look at this vegetable this week and present some cooking options.  So, here goes!

Grilled
photo 2After some googling & asking around someone mentioned grilling the kohlrabi.  We have a weekly grilling night with some co-workers so we figured we’d give it a try!  We cut the kohlrabi into ~1/4 inch slices, brushed with olive oil, stuck them on skewers, and grilled for 10-15 min.  They were amazing!  We are definitely doing this again.

Raw
We often try foods raw first.  We sliced the kohlrabi up and put some salt, pepper, and olive oil on them,  They were good.  I see us putting small pieces in salad in the future.

Roasted
We love roasted veges.  Toss an assortment of vegetables in a baking pan with olive oil and let your 350 degree oven do its magic for about an hour.  With the kohlrabi, I’d cut them into 1/2 inch chunks.

Kohlrabi Curry
We have been on a big Indian food kick lately.  Preparing for some upcoming blogs posts…
I googled and found these two posts: Kohlrabi Curry & Kohlrabi Greens Curry – I knew we needed to try them both.  We followed the recipe’s (minus the pressure cooker – as we don’t have one yet) and found both to be a bit bland – but good.

Kohlrabi and feta quiche
Plan on trying this recipe next weekend.  Looks good to me!

So, those are some ways to use this great vegetable!  Who would have thought something that looks vaguely like an alien could taste so good!

What have your experiences been with the kohlrabi? How do you prepare it?

Garlic scapes!

If you follow the blog you probably read the post about green garlic.  We also really like garlic scapes, and the great thing about garlic scapes is that they are seasonal and they only come once a year!

Right now we are in garlic scape heaven.  We made garlic scape pesto last weekend & have been putting it on everything this week (eggs, salmon, rice, greens, bread, pizza).

To start with, what is a ‘garlic scape?’  Great question.  The scape is part of the photo (6)plant.  In the photo to the right, the scape is the white part with the little bump in it.  The friendly wikipedia page says that the scape “generally refers to a long internode forming the basal part or the whole of a peduncle. Typically it takes the form of a long, leafless flowering stem rising directly from a bulbrhizome, or similar subterranean or underwater structure.”  In my own words, the scape shoots out from the top of the plant (right around now).  The scape actually contains the seeds of the garlic plant & the flower!  If you do not cut the scape off, the plant would bloom and eventually little baby garlic plants would spread all over the place.  However, if you do cut the scapes off, you get an extra boost of energy going into your garlic bulbs (instead of into the flower)!  Just in case you didn’t know, the garlic bulb grows under the ground at the base of the plant.

photo (5)Enough of that! So, what to do with the scapes? As I mentioned already, we have been cooking them in everything.  The good news is that the scapes keep for a while in the fridge after they have been harvested.

Most of the ways you can use a scape are the same as how you can use the green garlic I wrote about a few weeks ago.  Easiest thing to do: make the scapes into a pesto.  Then put the pesto on everything

There are many pesto recipes out there.  A basic one: use a food processor to blitz some garlic scapes (rinsed), olive oil, & add salt & pepper to taste.  That’s it.  Super simple. We made a nice sized batch (1/2 pint) with about 10 scapes in it.  Then put it in a glass jar and it is now in our fridge.  Have we mentioned we’ve been putting it on everything?

Some great uses of the pesto include sautéing with greens and eggs; pan frying salmon with pesto; or using the pesto on pasta or pizza.  We have cooked with all of these methods in the past few days.

Other ideas for using the scapes.  When I asked on Facebook, I was told that scapes are good in soup stock, grilled, or chopped up mixed with olive oil and used as a dip for bread.

How do you use your garlic scapes?  

Dal recipe

We enjoy cooking.  We love sharing recipes that we’ve found & love.  We went to a potluck on Saturday to celebrate the final Winter Farmer’s Market of the season.  The potluck was lots of fun.  It was great to hang out with some of the local growers that we had gotten to know over the past few months.

At the potluck we brought two dishes.  We got lots of positive feedback about this Dal recipe.  We originally found this Dal recipe at Epicurious, originally from Bon Appetit.  You can view that complete recipe online at: http://www.epicurious.com/recipes/food/views/101019?mbid=ipapp

Our version:

Red Lentil Dal
We sometimes make a double recipe (to use a full can of tomatoes) and freeze half – other times we use fresh tomatoes, or just use half of the can and save the rest for something else (it is, of course, possible to purchase smaller cans).

~2 Tbsp canola oil
1 medium onion, diced
1.5 Tbsp curry powder
1/4 tsp cayenne pepper
1 tsp ground cumin (plus 1/2 tsp whole cumin seeds)
1 tsp ground coriander
3 large garlic cloves, minced
1 inch of fresh ginger, peeled and minced
optional vegetables – carrots and/or zucchini
1 cup red lentils
1 and 3/4 cups (about half of a 28 oz can) diced tomatoes
salt to taste
Heat the canola oil in a heavy saucepan (we use this) over medium-high heat.  Add the onions, curry powder, cayenne, cumin, and coriander.  Cook, stirring occasionally, until the onions are translucent and soft.  Add garlic and ginger and cook another minute or two (then add carrots and cook for a few minutes before adding zucchini), then add lentils, tomatoes, 1 teaspoon of salt, and 3 cups of water (or vegetable or meat broth – we used 1/2 water, and 1/2 turkey stock last time – the turkey stock was made from a Frontwords Farm turkey!).  Bring to a boil, then turn down to a strong simmer and cover halfway.  Cook for 15 minutes, or until the lentils are soft.  Taste for seasoning.
Serving suggestion is over rice, but it can also be used as a stew without rice.
We have found that if you add a small splash of apple cider vinegar or red wine vinegar right before you serve it, it can really help the flavors pop!
 Leftovers are great the next few days.