Tuesday, November 28, 2017

Banana Bread

Adapted from Simply Recipes


  • 2 to 3 very ripe bananas, frozen and thawed (about 1 c)
  • 1/4 cup vegetable or canola oil
  • 1 teaspoon baking soda
  • Pinch of salt
  • 3/4 cup sugar
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups of all-purpose flour


  1. Preheat the oven to 350°F and spray a 4x8-inch or 5x9-inch loaf pan with Pam.
  2. In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the oil into the mashed bananas.
  3. Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.
  4. Pour the batter into your prepared loaf pan. Bake for 50 minutes at 350°F, or until a tester inserted into the center comes out clean.
  5. Remove from oven and let cool in the pan for 5 minutes. Then remove the banana bread from the pan and let cool completely before serving.

Sunday, November 26, 2017

Caramelized Butternut Squash

Adapted from peanutbutterandpeppers.com
  • 9 cups (approx. 2.5 pounds) Butternut Squash, peeled, cut into cubes (or frozen, semi-thawed cubes)
  • 3 tbsp. Extra Virgin Olive Oil
  • 3 tbsp. Maple Syrup
  • ¼ tsp. Salt
  • ¼ tsp. Ground Pepper
  • ½ tsp. Cinnamon, ground
  • ¼ tsp. Cayenne Pepper
  • ¼ - ½ cup Dried Cranberries
  1. Preheat oven to 400 degrees
  2. Line baking sheet with aluminum foil and spray with cooking spray (or use a silpat, no spray needed).
  3. In a large bowl, add all of the ingredients, and mix until all the butternut squash is coated.
  4. Place the butternut squash mixture on the baking sheet. Place in oven and bake for 30 - 40 minutes, flipping half way through.
  5. Place in a oven-ready serving dish (can be reheated or kept warm in the dish if needed, e.g., for Thanksgiving).

Brown sugar-glazed sweet potatoes

Adapted from epicurious


  • 4 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch pieces
  • 2/3 cup packed golden brown sugar
  • 5 tablespoons butter
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • Pinch of ground ginger
  • 2 cups miniature marshmallows


  1. Preheat oven to 375°F. Arrange potatoes in 13 x 9 x 2-inch glass baking dish. Combine sugar, butter, cinnamon, salt, nutmeg and ginger in heavy small saucepan over medium heat. Bring to boil, stirring until sugar dissolves. Pour over potatoes; toss to coat. Cover dish tightly with foil.
  2. Bake potatoes 50 minutes. Uncover; bake until potatoes are tender and syrup thickens slightly, basting occasionally, about 20 minutes. Increase oven temperature to 500°F. Top potatoes with marshmallows and nuts. Return to oven; bake until marshmallows begin to melt and brown, about 3 minutes.

Sunday, October 1, 2017

Quick Belgian Waffles

From Vitantonio Recipe Book

3 eggs
1 c milk
1/2 c butter or margarine, melted
1 Tbsp vanilla
2 c flour
1/2 tsp salt
1 Tbsp baking powder
2 tsp sugar

  1. Beat whole eggs in large bowl until thick
  2. Beat milk, butter, and vanilla into eggs
  3. In a separate bowl, combine dry ingredients
  4. Sift dry ingredients into egg mixture, and mix well
  5. Cook in waffle maker

Sunday, July 23, 2017

Spiced Pumpkin Soup

From Parade Magazine

  • 1 Tbsp canola oil
  • 1 small onion, chopped fine
  • 1 tsp minced garlic
  • 1 tsp curry powder
  • 1 tsp cumin
  • 1/4 tsp cardamom
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 cups reduced-sodium, fat-free chicken broth
  • 1 (15-oz) can pumpkin
  • 1 (12-oz) can evaporated fat-free milk (or mix 1 c water and 8 Tbsp powdered milk)
  • 6 Tbsp plain, fat-free Greek yogurt
  • Parsley leaves for garnish

  1. In a large pot, heat oil over low for 30 seconds. 
  2. Add onion and cook 3 minutes or until soft
  3. Add garlic and cook 1 minute
  4. Stir in spices (through pepper) and cook 1 minute, stirring
  5. Whisk in broth and pumpkin
  6. Bring just to a boil, reduce heat to low, and simmer for 15 minutes, stirring occasionally
  7. Add evaporated milk and simmer an additional 2 minutes
  8. Using an immersion blender, puree soup until smooth
  9. Ladle into bowls and garnish with yogurt and parsley

Serves 6. 110 calories per serving. (15g carbs, 6g protein, 2.5g fat, 0mg cholesterol, 410mg sodium, 3g fiber)

Chicken Tetrazzini

From Margaret Huber

  • 2 1/2 cups uncooked spaghetti, broken into 2" pieces
  • 3 whole chicken breasts, cooked and shredded (or canned chicken)
  • 3/4 cups diced bell peppers
  • 1 medium onion, chopped
  • 1 can (10.75 oz) cream of mushroom or cream of chicken soup
  • 1 can (10.75 oz) cream of celery soup
  • 1 can (15 oz) chicken broth
  • 3 1/2 cups grated cheese (cheddar, mozzarella, or colby jack)
  • 1/2 cup grated parmesan cheese

  1. Mix together spaghetti, chicken, peppers, onion, soups, broth, and shredded cheese
  2. Place in 3 quart or 9x13 glass dish
  3. Sprinkle parmesan cheese on top
  4. Cover and refrigerate 12-24 hours
  5. Take pan out of refrigerator, uncover, place in oven, and heat oven to 350F
  6. Bake for 1 hour

Thai-style Chicken Stir Fry

  • 2 chicken breasts, cut into 1" chunks
  • 2 small or 1 large bell pepper (any color)
  • 6-8 mushrooms, cut into chunks (not slices)
  • 20 oz can of pineapple chunks (drained with juice set aside)
  • 2-3 Tbsp creamy peanut butter
  • 1 Tbsp hot oil
  • 1 Tbsp soy sauce
  • 1 Tbsp rice wine
  • 1 Tbsp sweet & sour sauce
  • salt to taste
  • 1/3 - 1/2 cup water

  1. Fry the chicken, peppers, and mushrooms in the hot oil until they're about half done. 
  2. Mix the wet ingredients, including juice (but not pineapples) and taste. Add more soy sauce, rice wine, or sweet & sour sauce to taste. 
  3. Add sauce to stir fry and continue cooking chicken & vegetables. Once chicken is almost cooked, add pineapple chunks and cook 2 minutes longer.
  4. Serve over rice.

Candied Pecans

From Margaret Huber

1 lb pecan halves
1 egg white (not egg white substitute)
1 Tbsp water
1 cup sugar
1 tsp cinnamon
1 tsp salt

  1. Preheat oven to 275F.
  2. Beat egg white and water until frothy but not stiff. 
  3. In another bowl, combine sugar, cinnamon and salt.
  4. Pour pecans into egg white mixture and stir until coated.
  5. Pour sugar mixture over pecans and stir until well coated.
  6. Spread on cookie sheet lined with parchment paper.
  7. Bake for 36 minutes, stirring every 12 minutes.
  8. Cool completely and store in air-tight containers.

Carrot-Orange Soup

From Rebecca Hertzman & Maxine Penn

3 Tbsp butter
2 cups finely chopped yellow onions
2 lbs peeled, chopped carrots
3 cups chicken or veg stock
1 cup orange juice
1/2 tsp salt
1/4 tsp ground pepper
1/2 tsp fresh orange zest
dash of ground ginger

  1. Melt butter in a soup pot. Add onions, cover, and cook over low heat until onions are tender and translucent, about 25 minutes.
  2. Add carrots and stock and bring to a boil, reduce heat, cover, and simmer until carrots are very tender, about 30-45 minutes.
  3. Using blender stick to puree carrots.
  4. Add orange juice and additional stock to desired consistency. Season with salt, pepper, and zest. Simmer until heated through, or serve cold. Good both ways!

Rebecca's Pumpkin Bread

2/3 cup shortening at room temperature
2 2/3 cup sugar
4 eggs
1 lb can pumpkin
2/3 cup water
3 1/3 cups all-purpose flour
1/2 tsp baking powder
2 Tbsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp ground cloves
2/3 cup chopped walnuts
2/3 cup raisins

Preheat oven to 350F.
Grease two loaf pans
Cream shortening and sugar.
Add eggs and pumpkin.
Sift together dry ingredients and mix into wet ingredients.
Fold in nuts and raisins.
Pour into the pans and bake for 1 hour.

Saturday, January 7, 2017

Black Bean Butternut Squash Soup

1-2 tsp veg oil
1 1/2 c diced onion
2 lbs butternut squash chunks (frozen or fresh)
2 15-oz cans black beans (drained if you wish, but not necessary)
1 15-oz can corn
1 15-oz can diced tomatoes
1 15-oz can vegetable broth (or chicken, but then it's not vegan)
1 tsp taco soup mix (optional, or other spices)

In soup pot, heat oil and saute onions until soft. Add butternut squash and stir until coated.

Add remaining ingredients and heat on medium-low until boiling, then turn to low and simmer until butternut squash is your preferred consistency.

Can also be cooked in a crock pot on low, after sauteeing the onions.

Serves 6-8