PB Banana Bread

o                        2 cups flour

o                        1 cup sugar (I use less)

o                        1 tablespoon baking powder

o                        1/2 teaspoon salt

o                        1 cup mashed bananas

o                        1/3 cup milk

o                        1/3 cup peanut butter

o                        3 tablespoons vegetable oil

o                        1 egg

o                        1 cup mini chocolate chips

o                        1/2 cup peanuts, chopped (divided)

Glaze (optional)

o                        1/2 cup powdered sugar

o                        2 tablespoons peanut butter

o                        2 tablespoons milk

Instructions

o                            Preheat the oven to 350°F. Spray a loaf pan or mini loaf pans with cooking spray. Set aside.

o                            In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the milk, bananas, peanut butter, oil and egg. Add the wet ingredients to the dry ingredients. Stir just until moistened. Stir in the chocolate chips and half of the peanuts. Spoon the batter into the pan(s) and sprinkle the remaining peanuts on top.

o                            Bake in the preheated oven until golden on top and a skewer inserted in the center comes out clean, about 50-60 minutes for a full sized loaf, or 30-45 minutes for mini loaves (depending on the size of loaf pan). Let cool in the pan for at least 10 minutes before removing to a wire rack to cool completely.

o                            When cool, make the glaze: In a small bowl, combine all ingredients well. Drizzle on top of the banana bread.

Quinoa

Cook 1 C quinoa in 2 C water

Add to cooked quinoa:

2 chopped tomatoes

¼ C red onion

½ C cooked beans

3 T cilantro

Stir together and pour over:

1/3 C olive oil

2 T lemon juice

pepper

Toss and chill.

Other ideas to add to quinoa:

Corn, black beans, yellow bell pepper, lime juice, cumin

Hummus

2 C cooked chickpeas

¼ C water

3-5 T lemon juice

1 ½ T tahini

2 cloves garlic, crushed

½ t salt

Optional: 2 T olive oil

Mix in food processor

Vegan pancakes

1 1/4 cups flour
2 tablespoon sugar or other sweetener
2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoon oil
1 1/2 cups water

Mix dry ingredients and wet ingredients seperately. Combine to make pancake/waffle batter. Cook on an ungreased, non-stick or greased griddle.  

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Banana Pancakes

2/3 C flour

1 t baking powder

1 t vanilla

1 mashed banana

½ C milk

Dash salt

Mix and cook in frying pan

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Pumpkin Pancakes

1 ½ C flour

3 T sugar

T baking powder

½ t salt

¼ t cinnamon

Dash of ginger and cloves

1 ¼ C milk

1/3 C canned pumpkin

T oil

Mix. Cook in frying pan.

Vegan peanut butter cookies

PB Cookies

½ C applesauce

¾ C p.b.

1 T vanilla

1 ¼ C brown sugar

1 C whole wheat flour

¾ C flour

¾ t baking soda

¾ t salt

Chocolate chips (Ghirardelli semi-sweet)

Bake at 375 for 10 min. 

Vegetable curry

Our basic curry

Saute onion and garlic. Add a can or 2 of light coconut milk. Add 1 C vegetable broth, if desired.  (To thicken, you can stir  2 T of corn starch into broth while it’s still cold.) Add 1-2 T curry, ½ t pepper and salt.  Add cooked chickpeas, cooked potato chunks, frozen green peas, cauliflower, and/or spinach. Serve over rice.

Optional: add cooked sweet potato or carrot chunks (or saute them with the onions)

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Curried Cauliflower and Potatoes

1 ½ lbs red potatoes , peeled and cubed

2 teaspoons brown mustard seeds (opt.)

2 tablespoons canola oil or 2 tablespoons vegetable oil

1 medium yellow onion , sliced

2 cloves garlic , minced

2 teaspoons fresh ginger , minced  

1 teaspoon cumin

½ teaspoon curry powder (or lots more)

2 cups cauliflower florets (about 1 head)

1 cup water

salt

fresh black pepper

1 cup fresh peas (can use frozen)

¼ cup fresh cilantro , chopped

½ teaspoon turmeric

¼ teaspoon cayenne pepper (or to taste)

Peel potatoes and cut into cubes, about 1 inch.

Place potatoes in bowl of water until ready to use.

Place mustard seeds in a saucepan over medium heat, and cook until they begin to pop (1-2 minutes) Add the oil, onion, garlic and ginger and cook until onions begin to soften.

Next add the spices cook until their fragrance intensifies.

Keep stirring.

Drain potatoes and add to pan along with the cauliflower florets.

Stir well to coat everything with the spices.

Add the cup of water and cook covered until the potatoes are just about tender, about 15 minutes.

Season with salt and pepper.

1Next add the peas and cook uncovered until tender, and until most of the liquid is absorbed.

(3-5 more minutes) Add chopped cilantro and serve.
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Sweet Potato and Chickpea Curry Recipe

·                                 Cooked brown rice 

·                                 2 Tbsp canola oil

·                                 1 small yellow onion, chopped

·                                 2 cloves garlic, minced

·                                 thumb-sized piece of fresh ginger, peeled and minced

·                                 1 jalapeno pepper, seeded and minced (opt.)

·                                 1 Tbsp curry powder

·                                 1 large sweet potato, cut into 1/2-inch cubes

·                                 15-oz can chickpeas

·                                 15-oz can coconut milk, solid and liquid parts mixed (just shake the can)

·                                 1/2 cup frozen peas

·                                 1/2 cup canned diced tomatoes

·                                 1 cup water

In a heavy saucepan (Dutch oven if you have it!), heat the oil over medium-low heat. After the pan has heated up for a few minutes, add the onion, garlic, ginger, and jalapeno. Cook for about 5 minutes until everything is softened. Add the curry powder and stir for 30 seconds. Add salt and pepper (I added a lot of salt, almost a tablespoon).

Add the sweet potato, chickpeas, coconut milk, and water to the pan. Increase the heat and bring to a boil. As soon as it starts boiling, reduce the heat to medium-low and simmer until the sweet potato is tender. It took about 15 minutes for me. Add the peas and tomatoes; stir occasionally until they're heated through, about 4 more minutes. Serve over brown rice.

Thanksgiving turkeys

Ingredients:
Nutter Butter cookies
Fudge stripe cookies
candy
frosting

Skinny Shake

    It tastes like a Wendy's frosty:

 3/4 cup Almond Milk
about 15 ice cubes
1/2 tsp Vanilla
1-2 Tbsp unsweetened Cocoa powder
1/3 of a Banana

Blend.

Texas Sheet Cake

·                        

·                                  

 Cooking spray

·                                 2 teaspoons all-purpose flour

·                                 2 cups all-purpose flour

·                                 2 cups granulated sugar

·                                 1 teaspoon baking soda

·                                 1 teaspoon ground cinnamon

·                                 1/4 teaspoon salt

·                                 3/4 cup water

·                                 1/2 cup butter or stick margarine

·                                 1/4 cup unsweetened cocoa

·                                 1/2 cup low-fat buttermilk

·                                 1 teaspoon vanilla extract

·                                 2 large eggs 

·                                 Icing:

·                                 6 tablespoons butter or stick margarine

·                                 1/3 cup fat-free milk 

·                                 1/4 cup unsweetened cocoa

·                                 3 cups powdered sugar

·                                 1/4 cup chopped pecans, toasted

·                                 2 teaspoons vanilla extract

 

P       Preheat oven to 375°.

2.                               To prepare the cake, coat a 15 x 10-inch jelly-roll pan with cooking spray, and dust with 2 teaspoons flour. Set prepared pan aside.

3.                               Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 cups flour and next 4 ingredients (2 cups flour through salt) in a large bowl; stir well with a whisk. Combine water, 1/2 cup butter, and 1/4 cup cocoa in a small saucepan; bring to a boil, stirring frequently. Remove from heat; pour into flour mixture. Beat at medium speed of a mixer until well-blended. Add buttermilk, 1 teaspoon vanilla, and eggs; beat well. Pour batter into prepared pan; bake at 375° for 17 minutes or until a wooden pick inserted in center comes out clean. Place on a wire rack.

4.                               To prepare the icing, combine 6 tablespoons butter, milk, and 1/4 cup cocoa in a medium saucepan; bring to a boil, stirring constantly. Remove from heat, and gradually stir in powdered sugar, pecans, and 2 teaspoons vanilla. Spread over hot cake. Cool completely on wire rack.

Rolls

Easy refrigerator rolls

2 (1/4 ounce) packages dry yeast (5 teaspoons)
2 cups warm water
1/2 cup sugar or 1/2 cup honey
2 teaspoons salt
6 1/2-7 cups flour
1 egg
1/4 cup vegetable oil
Directions:

1
Soften yeast in the warm water in a large bowl. Add sugar, salt, and half the flour. Beat thoroughly for 2 minutes.
2
Add egg and oil, beat to combine. Gradually beat in remaining flour until smooth.
3
Cover dough with a damp cloth and wax paper; place in refrigerator. OR Place dough in a large ziploc bag, press out excess air, and place in refrigerator. Dough may be stored 2-3 days. Punch down occasionally as dough rises in refrigerator.
4
About 2 hours before baking, shape into rolls, roll in melted butter, and place in buttered pan. Cover, place in warm spot, and let rise until light, 1 1/2 to 2 hours.
5
Bake at 400 degrees F for 12 to 15 minutes until golden brown.

Another great roll recipes:

https://thestayathomechef.com/the-best-homemade-dinner-rolls-ever/

Oatmeal Muffins (made with leftover cooked oatmeal)

		1 cup King Arthur Unbleached All-Purpose Flour
	1/2 -1 cup brown sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/2 cup vegetable oil

2 eggs, lightly beaten

1 cup leftover oatmeal

1 cup raisins

1 teaspoon vanilla extract

Directions

In a large bowl, combine flour, brown sugar, baking powder and baking soda. In another bowl, combine oil, eggs, oatmeal, raisins and vanilla; add to dry ingredients and stir just until moistened (the batter will be thin). Spoon into 12 greased muffin cups. Bake at 350° for 18 minutes or until the muffins test done. Yield: 1 dozen.

Garden Lasagna

·                         1 1/2 teaspoons olive oil

·                         3 1/2 cups (1 pound) chopped zucchini

·                         1 cup chopped onion

·                         2/3 cup chopped carrot

·                         1 1/2 cups fresh corn kernels or frozen whole-kernel corn, thawed

·                         1 cup chopped fresh basil

·                         1/2 teaspoon kosher salt, divided

·                         1/4 teaspoon freshly ground black pepper, divided

·                         1/4 cup all-purpose flour

·                         3 cups 1% low-fat milk

·                         1 cup 1% low-fat cottage cheese

·                         1/2 cup (2 ounces) grated Parmesan cheese

·                         1/8 teaspoon ground nutmeg

·                         Cooking spray

·                         9 (about 5 ounces) no-boil lasagna noodles (such as Barilla)

·                         1 cup (4 ounces) preshredded part-skim mozzarella cheese

·                          

Preparation

1. Preheat oven to 400°.

2. Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, onion, and carrot; sauté 8 minutes or until lightly browned. Remove from heat; stir in corn, basil, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

3. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a large saucepan; gradually add milk, stirring with a whisk. Cook and stir over medium heat until mixture comes to a boil; reduce heat and simmer 2 minutes, stirring constantly. Remove from heat; stir in cottage cheese, Parmesan, nutmeg, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

4. Spread 1/2 cup white sauce in bottom of an 11- x 7-inch baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with half the vegetable mixture (about 2 cups) and one-third of the remaining white sauce (about 1 cup). Top with 3 noodles, remaining vegetable mixture, half the remaining sauce, and 3 more noodles. Spread the remaining white sauce over noodles. Cover with foil and bake at 400° for 25 minutes. Uncover, sprinkle with mozzarella, and bake an additional 25 minutes or until golden brown. Let stand 15 minutes.

Peanut Butter Chocolate Chip Cookie Dough Bites

(vegan and gluten-free)

1 1/4	cup cooked Chickpeas
3	Tsp Vanilla
1/2	cup Peanut Butter
1/4	cup honey or agave
1	tsp Baking Powder
1/2	cup Chocolate Chips Semi-Sweet

 Preheat oven to 350F. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth.  Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky. With wet hands, form into 1" balls. Bake for about 10 minutes.

Madi's smoothie

  banana, broken into chunks

 large scoop of frozen orange juice concentrate
 handful of ice cubes
 1/2 t pure vanilla extract
 water (amount varies; depends on how runny you like your smoothies)

So simple, and never fails! My favorite is adding about 1/2 cup of frozen strawberries to this as well..

I realized I had a huge bag of fresh kale just chillen in the fridge, so I decided to go green and added a heaping handful to my Orange Julius. It turned out delicious; to quote my 7th grade brother, “that’s actually really good!”, and he’s not necessarily the spinach- in- a- glass type. 

 Here's what to do when the green smoothie turns out too thick to drink...

Eliza's typical breakfast

Pesto

2 cups fresh basil leaves, packed

·    1/2 cup freshly grated Parmesan-Reggiano or Romano cheese

·     1/2 cup extra virgin olive oil

·      1/3 cup pine nuts or walnuts

·       3 medium sized garlic cloves, minced

·        Salt and freshly ground black pepper to taste

·          

1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.

2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.

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Pesto

3 garlic cloves

3 T walnuts

½ C olive oil

2 C basil

¼ C parm cheese

Blend together in food processor.