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Posts Tagged ‘banana bread’

 

Bowl: Mashed Potatoes with Chicken Noodle Soup
Plate: Vegan Banana Bread and Apples

Oh, my!  This was really yummy!!  I used two thighs for the chicken…so it wasn’t much…and I know I can do this in a vegetarian version.  The banana bread was DA BOMB…even better than what I normally make!!  🙂

My neighbor sent over some beans as a side dish; however, with everything that we had, I decided to have the beans tomorrow when we have planned leftovers!! 

I used Ree’s recipe (for the most part) for the Chicken Noodle Soup:
http://thepioneerwoman.com/cooking/2010/01/homemade-chicken-and-noodles/
Of course I used a LOT less chicken (2.5 thighs to be precise)…and about double the seasoning…plus I added liquid maggi and crushed rosemary.  It made about 15 cups….so lots for dinner and leftovers!!

For the Vegan Banana Bread, I used the recipe from:
http://alexamarsden.wordpress.com
Oh my, it was SO good.  I did add about 1/4 of a bag of vegan mini chocolate chips.  Seriously, I think I liked this recipe MORE than the one I use to use.


Vegan Banana Bread

2 cups whole wheat flour
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon allspice
1 tablespoon brown sugar
1/3 cup white sugar
1/4 cup margarine
3 over-ripe bananas
1/4 cup soy milk mixed with
1 teaspoon apple cider vinegar
1 teaspoon vanilla

Preheat the oven to 350F and lightly oil an 8×4″ bread pan. Sift the flour, cinnamon, salt, baking soda and allspice into a large mixing bowl. Separately, cream the sugars and margarine. Add the bananas, milk, and vanilla. Fold into the dry ingredients and mix until combined. Pour into the pan and bake for one hour or until a toothpick inserted into the middle comes out clean.

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Heart of the Matter hosts a weekly meme. This particular meme is from July: “Healthy Ideas for Picky Eaters.” Two of my three children are NOT picky – – they will eat almost anything you put in front of them – – and they will do so in earnest!! My youngest is Lil’ Miss Picky. It has been suggested to feed her things that she likes, in ADDITION to what I make normally for dinner; however, I just don’t think it sends the message **I** want my family to get: This is dinner, you may choose to eat or not; however, it is NOT a short order restaurant.

I choose ‘healthy’ cereal for breakfast. Lunch is usually leftovers from dinners. Dinner is comprised of a a balanced meal, using most or all of the food groups. Since I am also a picky eater, I am careful to plan meals that everyone will eat SOMETHING from the selection.

I also try to make some healthy snacking items. Banana Bread is our family’s favorite! Here is the recipe:

 

Banana Bread

2 C. Mashed Bananas
1t. Lemon Juice
2 C. Flour
2 t. baking powder
½ C. Butter (or shortening)
½ C. White Sugar
½ C. Brown Sugar
2 Eggs
½ C. mini-chocolate chips (optional) *
½ C. Nuts (optional)

Preheat oven to 350 degrees.
Grease a loaf pan and sprinkle lightly with sugar (you can also do a cinnamon/sugar mixture).
Cream eggs, butter/shortening, and sugars until fluffy.
FOLD in remaining ingredients.
Mix Well.
Pour mixture into prepared pan and bake for 50 minutes or until done.
* Our family really likes the added chocolate chips to the mix!!

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