dalthauser: (Dorie Roo)
I grew up eating banana bread.  Maybe it's because I'm from Hawaii.  I don't know if it is as popular of a sharing sweet in other states.  I've tasted just about every kind including Marijuana infused.  I've had them with and without nuts, in small individual loaves and large white bread sized loaves, and in cupcake form.  I love eating banana bread but making it, over the years, has always been a hit or miss experience.

This past year we picked up a case of almost over-ripe bananas for next to nothing from a produce wholesaler.  I pureed them and put them in the freezer to use for baking.  Over the months I occasionally pulled out a bag of puree and whipped up a batch to sell at the farm stand.  Each time I've used a different recipe.  Each time I got different results.  None of the results was what I thought was the perfect loaf.

This past weekend I pulled out my last bag of puree to defrost and looked online for a new recipe.  I found one and followed the directions (except cooking time because I make mini loaves) ending up with a delicious result.  I made two separate batches, and I got the same result each time.

I reduced the cooking time because I make mini loaves, used 1 cup of sliced almonds in each batch (this is only because that is what I happened to have on hand), and changed the spices (I used Allspice and Ginger).

This recipe, from inspiredtaste.net, produces banana bread that is moist but not soggy.  The crumb is tight.  It browns nicely!

http://www.inspiredtaste.net/25418/classic-banana-bread-recipe/#itr-recipe-25418
(Note - this site is full of obnoxious advertisements.  I almost didn't use the recipe because of that.)

Easy, Homemade Banana Bread Recipe


  • PREP


  • COOK


  • TOTAL






  • For the best, most flavorful bread, the bananas need to be ripe — overripe, brown and speckled is even better. Nuts are completely optional for this. We love the bread both ways but do enjoy the extra crunch from a handful of walnuts or pecans.

A note on pan size: We use a 8 1/2- by 4 1/2-inch loaf pan; if you only have a 9- by 5-inch pan, start checking for doneness 5 to 10 minutes earlier.

Makes 1 loaf, approximately 8 servings

YOU WILL NEED

1 1/2 cups (195 grams) all-purpose flour

1 teaspoon baking soda

1/2 teaspoon kosher salt

3/4 teaspoon ground cinnamon

3 medium bananas, heavily speckled or even black bananas are best

8 tablespoons (115 grams or 1 stick) unsalted butter, melted and cooled

3/4 cup (150 grams) packed light brown sugar

2 large eggs, lightly beaten

1 teaspoon vanilla extract

1/2 cup (50 grams) walnuts or pecans, toasted and chopped, optional

DIRECTIONS

Center a rack in the oven and heat to 350 degrees F. Butter and flour an 8 1/2-inch-by-4 1/2-inch loaf pan. Place the pan on an insulated baking sheet or on two regular baking sheets stacked on top of the other.

Whisk the flour, baking soda, salt and cinnamon together, set aside. In the bottom of a medium bowl, mash bananas into a chunky paste. Whisk the melted butter, brown sugar, eggs and vanilla into the bananas until blended.

Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, stirring gently until they disappear and the batter is smooth. Stir in nuts.


  • PREPARE BATTER

    Pour batter into the pan and smooth the top. Bake 55 to 75 minutes, or until a knife inserted into the center of the bread comes out clean. After 30 minutes in the oven, check the bread for color. If it looks like it is browning too quickly, loosely cover with aluminum foil.

    When the bread is done, transfer it, in the pan, to a wire rack to cool for 5 minutes. Unmold the bread and place right side up on the rack. Cool completely.


    • BAKE BANANA BREAD


ADAM AND JOANNE'S TIPS


  • It’s best to wrap the bread tightly in plastic wrap and store at room temperature overnight or in the refrigerator for up to 5 days. (Since it’s just the two of us, we store in the refrigerator then when we want a slice we’ll give it a couple minutes in our toaster oven to warm up).

  • We use kosher salt. If you don’t have it on hand, keep this in mind: 1 teaspoon fine sea or table salt = about 1 1/4 teaspoons kosher salt.

dalthauser: (Dorie Roo)
UntitledAs always Swiss Chard grows like weeds here in New Braunfels.  Love to eat the greens in salads and sauteed; however, most of the ribs always seem to end up in the compost bin.  It's not that we don't like the ribs - there is just too much of them in comparison to the greens.  We hate to waste food.  This year I poked around to see what I could do with the ribs on their own.  My first instinct was to make pickled ribs.  While searching the internet for recipes I found a recipe for korean style fermented Swiss Chard.  The recipes I found fermented the ribs and greens together.  I followed the recipe fairly close - I did make small changes to the ingredients based on what I had on hand - and our personal preference.

I didn't think Marcel would like this because he doesn't like KimChi.  He did like this batch which I only fermented 24 hours. I'm hoping I can allow future batches to ferment longer on the counter and keep feeding it to him to encourage his taste buds to adjust.  I like well fermented "chi" - provided the pepper heat isn't through the roof.

Chard-Chi
makes approx 1 quart (after 24 hours initial fermentation)
2 lb   Swiss Chard Ribs (very coarsley chopped)
2 tsp  Salt
2 tsp  Sesame Oil
2 tsp  Soy Sauce
2 tsp  Sugar
4 tbsp Garlic, minced
2 tbsp Ginger, dried
(because we had a bunch of it on hand - it was a little aged which is why we used so much. This is probably a good quantity for minced fresh ginger which we will use when our stash of powdered ginger is gone)
1 tbsp Red Pepper Flakes (again - we had a bunch of this on hand)
** You really should sanitize all bowls, jars, lids, and utensils when making this since there is no cooking involved.  This ensures there are little or no competing bacteria which would cause spoilage.  You can do this by boiling in water for a few minutes or using a sanitizer like Star-San etc.  (I don't recommend bleach solution only because I don't think it does a very good job; however, if that is all you have - use it).

You are basically just mixing all the ingredients together well in a large bowl then transferring to a large jar (or several small) to ferment over night.  Cover the jars with something that breathes like cheesecloth or muslin during this process.

After the 24 hours the volume of the Char-Chi will be quite a bit less.  You now have choices.....

You can eat it now.  It's going to have a fresh salad taste. It won't really taste fermented, but it's delicious

You can transfer it into smaller jars, seal with sterilized lids, and refrigerate.  It may continue to ferment slightly, but I doubt it will change much.

You can let it stay on the counter for another day (or multiple days) tasting it as it ferments along.  You then refrigerate it when it reaches the taste you like.  I'm not sure if this lessens the storage time in the refrigerator or not.  I'm going to test longevity in future batches (I doubt this one will last two weeks).

dalthauser: (Earth Has Chocolate)
I haven't done one of these in awhile, but when Alexis asked for the link to the Cauliflower Soup recipe - I thought I'd pull together what I've seen lately to share.

This comes from the Lunchbox Bunch Blog:  Creamy Herbed Cauliflower Soup
It says it's "Organic" in the title, but that would be only if you used all organic ingredients.  I like creamy soups very much, and this sounds delicious.  I'll try it while the weather is on the chilly side still.

Here is an entry also from Lunchbox Bunch blog on tips and advice on Tofu
This is an outstanding reference article.  Gives you the techniques and tricks to great results using Tofu. 

I Lurve Red Bell Peppers, and I saved this recipe to my memories lately at a definite "must try" 
Baked Peppers For A Summer Picnic (or Lunch)

I'm catching up on my Splendid Table Podcasts (they piled up since I was pre-occupied with weight loss and political casts).  If you don't already know about this podcast (and you love food) - you might be glad you checked it out.  You can listen at the website or you can download it to your iPod at iTunes.  Sometimes it's hard to believe some of these Podcasts are free (sometimes.....not). :-)  Anyway - - She interviewed the Lee Brothers regarding their, fairly, new book Simple, Fresh, Southern - and mentioned Radish Butter ,  Pickled Grapes, and Ginger Lemonade.  You can get tons of recipes from the Splendid Table website - all are dishes that were discussed on the shows.

I would like to get Marcel to write out the recipes for some of his dishes.  He makes a Chocolate Cheesecake that is so rich and delicious you feel like you've died and gone to heaven.  He's got quite a few sauces in his repertoire that are out of this world too - - and don't get me started on his salad dressings..............
dalthauser: (Default)
Mushroom & Farro PIe
http://splendidtable.publicradio.org/recipes/main_mushroompie.shtml
dalthauser: (carrot)
Happy Foody
http://happyfoody.com/

Even if you aren't a raw food enthusiast - this is just way cool food!!! She has lots of recipes, pictures, restaurant reviews, and stories. I like it! 

Oh yes, and a bonus - she does green smoothes too :-)

dalthauser: (LIFE IS GOOD)
I made Tempeh this weekend, and I always fry up one batch right away because I love it fresh more than anything.

Here is one way to prepare Tempeh - it's not the only way, but most people will try Tempeh if you prepare it this way for them.

This is not a low calorie or low fat recipe.






INGREDIENTS
1
Cake
Tempeh (7 or 8 ounces)
2
Each
Large Eggs
X
3/4"
Oil (whatever you usually use to Fry is fine)
1
Cup
Flour (Rice works good, but whatever you have is ok)


Assorted Spices (I change mine up every time)
1
Tsp
Salt (more or less - whatever, you can salt the final product too)

Mix Flour, salt, spices and put in shallow container. Beat eggs (preferably with a cute whisk for best results)


Slice Tempeh as thin as possible. Previously frozen Tempeh can't be sliced as thin as fresh or chilled Tempeh.



Preheat oil in a frying pan at this point. 350F is a good temperature (or wait until it starts smoking - if it catches fire and burns your kitchen down, it's too hot)

Dip Slice of Tempeh into Egg and let excess drip off.


Gently drop egged (is that a word?) slice into flour mixture


Toss it around a little to coat well (dang, my hand looks swollen like it got stung by a swarm of bees.... scary)


Gently shake off excess or tap on the side of the container.


Repeat with all the slices

Get a plate ready lined with paper towels for when the slices will come out of the oil.

Now, drop the slices in the oil and brown on both sides (don't do too many at a time because you won't be able to keep up and some might burn)


Let drain on paper towels and serve right away if possible. They will keep in a warmer. You can also refrigerate and freeze them for eating later.


My daughter used to dip these in ranch dressing for added fat and cholesterol. I like them dipped in bbq sauce.
You can also chop them up and put them in a salad (hot or cold) or make a sandwich out of them.

I'm working on more Tempeh stuff as I find myself getting back to working with food.
dalthauser: (Default)
I put a larger version behind the cut as you can't read the text in the smaller one.

dalthauser: (Default)
Recipe, Garrett Juice
Recipe - Garrett Juice


This is the heart of the foliar feeding program. It's completely non-toxic, highly effective, and you can make it yourself at home.

Garrett Juice (ready to spray), per gallon of water:

1 cup manure based compost tea
1 ounce molasses
1 ounce natural apple cider vinegar
1 ounce liquid seaweed
* Note: The ready-to-use solution should not have more than 2 ounces of orange oil per gallon.

For more serious disease and insect control, add:

1/4 cup garlic tea or 1/4 cup garlic/pepper tea or 1 ounce of orange oil

For homemade fire ant killer add:

2 ounces of citrus oil per gallon of Garrett Juice
--------------------------------------------------------------------------------

Copyright © 1996 J. Howard Garrett 

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