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Banana Muffins

Makes 12-16 muffins.

Preheat oven to 350 degrees.

Oil, spray or line your muffin tin with paper liners.

1/2 cup vegetable oil

1 cup packed brown sugar

2 eggs

3 cups ripe mashed banana, leave some larger chunks:)

2 tsp pure vanilla extract

2 cups unbleached white flour

1 tsp baking powder

1 tsp baking soda

1/ tsp salt

1/2 cup chocolate chips (optional)

1/2 cup raisins(optional)

1/2 cup chopped nuts of choice (optional)

Beat oil, sugar, eggs, vanilla and mashed banana until well blended.  In a seperate bowl blend together flour, salt baking soda and baking powder. Fold dry ingredients into the wet ingredients with quick strokes careful not to overmix.  Then fold in chocolate chips, raisins and nuts if using. Divide batter into prepared tins and bake in your preheated oven for 20 minutes or until inserted toothpick comes out clean. Remove from tin and cool on a rack.

Remember home economics in highschool??…..”the dreaded tough muffin” was a FAIL. If you have trouble producing a nice textured and shaped muffin you may want to review “The Muffin Method” in the video through this link http://www.answerstv.com/AnswersTV/Channel.aspx?AP=true&ChannelID=523dcd4b-12bc-4ad9-a1d5-64b59bf3b4fe&PlayItem=5318&StartPoint=Folder1090

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FOOD PORN

Food Gawkers offers scrumptious photos to get your saliva glands flowing and your stomach growling…but the teasing doesn’t stop there. They offer a link to most recipes and you can turn your food porn dream into a reality. Take a naughty peak;) http://foodgawker.com/

Food Porn Daily has the most amazing, inspiring, stimulating photographs. Some photos have the links to the recipes and some are just photo submissions by people passionate about food. Amazing! There is also a Food Porn Daily Cookbook available through thier site. Check it out….hot stuff!  http://foodporndaily.com/about/

Meat Drinks

I’ll take the tequila shrimp martini please.

Roasted Tomatoe Stuffed Peppers

                                                                                                      

4 colored sweet bell peppers                                                                                                                                      

4 med. ripe tomatoes or a pint+ of cherry tomatoes halved

8 cloves of fresh garlic

Fresh basil

Goat cheese(optional…I usually use goat cheese if I am using this as a main course dish)

Olive oil

Course salt…your favorite type

Fresh ground pepper

Halve  and seed your peppers. leave the stems for looks:) Place in a lightly greased 13″x9″ baking dish. Chop tomatoes into chunks(about 3 chunks per 1/4 tomatoe). Divide your tomatoe chunks by placing them into each pepper half. Add a sliced garlic clove to each half of a stuffed pepper. At this point you could add the goat cheese …about a tablespoon+  per half. Topp with coarsely chopped basil. Sprinkle on coarse salt and ground pepper. Drizzle well with a good extra virgin olive oil. Presto…ready for the oven. Bake at least 45 min @ 400 degrees F, 15 min longer for a more roasted concentrated flavour. This can be served as a veggie side dish for 6-8 or a main course for 4 if made with the goat cheese. Serve over your favorite rice or  pasta. Can also be a plated appetizer served with a crispy baguette for sopping up the juices.

This particular time(regarding the photo) I made these peppers I only had freeze dried basil. I usually leave the basil chopped or torn a bit coarser. Freeze dried is the next best thing to fresh:) You can also leave it out if you donot like basil and it will still be very good . Soooooo good:)

Turn meals into quality time

If  meals are a struggle in your home, try this website for great solutions and family friendly recipes. You can even create your own cookbook!

http://bettertogetherbc.ca/

Baking Tips

# 1:  To bring your eggs to room temperature just plop them gently  into very warm water for 10 minutes or so. This will allow your eggs to emulsify with your butter and sugar mixure instead of curdling it. The emulsification makes your butter, sugar, and egg mixture fluffy and gives your cake volume and in turn gives it a lighter texture.

#2:  Remember home economics in highschool??…..The dreaded “tough muffin” was an F. There is a time and recipe to work gluten and it is not in a quick bread recipe.  If you have trouble producing a nice textured and shaped muffin you may want to review “The Muffin Method” in the video through this link. It is quite a  formal instructional video.    http://www.answerstv.com/AnswersTV/Channel.aspx?AP=true&ChannelID=523dcd4b-12bc-4ad9-a1d5-64b59bf3b4fe&PlayItem=5318&StartPoint=Folder1090

A brief history of cow’s milk, from the ancient world to the present

According to scientists, the ability to digest milk was slowly gained some time between 5000-4000 B.C.E. by the spread of a genetic mutation called lactase persistance that allowed post-weaned humans to continue to digest milk

Click on this link and follow the human consumption of cows milk from 8000BC until present day.

http://milk.procon.org/view.resource.php?resourceID=000832

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