Nanner Bread - AKA Banana Bread

My kids love banana bread. I've tried several recipes over the years, so far this is the one I like. I hope you do too!

What you will need: 2 cups flour, 3/4 cup granulated sugar, 3/4 tsp baking soda, 1/2 tsp salt, 3 ripe bananas (mashed), 1/4 cup sour cream, 2 eggs, 6 tbsp butter (melted), 2 tsp vanilla





Start by spraying your loaf pan(s) with baking spray.  This recipe will fit a 9x5 inch loaf pan, but feel free to make it in small loaves and share with friends:)  Preheat the oven to 350 degrees.

Melt the butter and let cool. Mix all your dry ingredients together and set aside.  Beat the eggs; add the bananas, vanilla, and sour cream.  Add in the cooled butter.  Mix with the dry ingredients until it comes together. Don't over mix.  Pour in the prepared pan and bake for an hour or until a toothpick comes out clean.

Right out of the oven!

Have you cleaned your refrigerator lately?

Have you cleaned your refrigerator lately?  Have you ever cleaned your fridge? Like really cleaned it?  I always thought my mother was crazy, but the inside of the fridge gets dirty.  I try to clean my four times a year.  I mean, taking everything out, wiping the shelves and walls, and putting everything back in. Not only does your fridge look nice and clean, but it gives you the opportunity to throw out all those old condiments.  I am one of those people who craves organization so it gives me a chance to make sure all my salad dressings are on the same shelf.

Here is a picture of my newly cleaned refrigerator.  Hmmm, looks like I need to go shopping for some fruits and veggies.
  Up next...the pantry;)

Spicy Pork Roast

A couple of people have turned me onto The Pioneer Woman.  She has  beautiful website that is a lot of fun to visit.  Ree takes beautiful pictures on the ranch where she lives and post great recipes as well. http://thepioneerwoman.com/  I came across a recipe called Dr. Pepper Spicy Pork.  It was intriguing so I decided to give it a try.  One thing I really like about The Pioneer Woman is that she takes TONS of photos during her cooking process.  She has a pretty awesome camera; I can tell by the quality of her photos.  One of my resolutions is to take more photos for my readers.  Unfortunately I forgot while make this recipe so you'll have to check out the website above.

Spicy Pork Roast-altered just a bit...of course
What you will need: 1 large onion, 5-7lb pork shoulder or butt, 8 oz can of Chipotle peppers in adobo sauce, 2 cans Dr. Pepper, salt and pepper, 1/4 cup brown sugar.

Cut the onion into quarter pieces and lay in the bottom of a dutch oven.  Pat the port dry with paper towels and season with salt and pepper.  Place the pork roast on top of the onions.  Pour the peppers on top of the roast.  I used the small 8 oz. can. If you really like spice, use the big can, if you don't like spice use half the little can or leave it out.  Next pour the Dr. Pepper all the around the roast and whisk in 1/4 cup brown sugar.  Cover and cook in the oven for six hours at 300 degrees.  The pork will fall apart when it is done.  Shred it with two forks and return to the cooking juice.  Taste it!  Add salt and pepper.

A few notes: Alternatively, you could probably do this in a Crock Pot.
 My husband thought the pork was too sweet.  The original recipe called for 2 tbsp brown sugar.  I added more because that is what my taste buds wanted.  Do whatever tastes good!
I made confetti corn to go with the pork.

Start by heating some olive oil.  Add `1/2 red onion and 1 green pepper.  Cook until tender.
Add 1/2 bag of frozen corn and heat through.  Aren't the colors beautiful!

Just Another Meatless Monday

I must give my husband credit.  I'm sure most men would run for the hills or rather, the bar when hearing they are being served White Bean and Spinach Pizza for dinner.  Not my man, he will try anything once and I love him for it!

What you will need: 1/2 cup sun-dried tomato halves or strips, 1 can (15oz) great northern beans (also known as navy beans), 2 cloves garlic, 1 pizza crust (ready made or homemade), 2 tsp Italian seasoning, 1 cup firmly packed spinach leaves (cut into strips), 1/2 cup cheese of your choice.

Heat your oven to 425 degrees.  Pour boiling water over the tomatoes and let stand for 10 minutes.  Drain and set aside.  Drain and rinse the beans; place them in the food processor. Add the chopped garlic to the food processor and process until smooth.  Spread the bean mixture on the pizza crust. Sprinkle with the rest of the ingredients.
Bake for about 12 minutes.

My husband and I agreed that this pizza would be perfect served at a lady's luncheon.  It's not really a 'man' pizza if you know what I mean.  If you make it, just erase all memories of former pizzas.  There is no greasy cheese or pepperoni when you bite into this one. It's a fine pizza, just not what we're used to here in America.  I would suggest adding salt and pepper to the bean mixture.  Have a nice glass of wine and a side salad with it too.

Oh, and to sweeten the deal, I made Rice Krispy Treats for dessert.

"I love how you feed your family"

There will be no recipe in this blog.  This morning I am moved by the words of a seven year old; my neighbor.  I have a lot going on in my small life. Sure I stay home with my 3 year old and how hard can it be to watch one child, right?  I also watch the neighbor girl before and after school, teach piano lessons two days a week, and keep busy with about five church organizations. 

Two years ago I did not like staying home. In fact, I hated it. I felt like I wasn't contributing to my family because I wasn't bringing in any money.  Today I love it!  What changed you ask?  It's hard to pinpoint, but I think growing in my faith has something to do with it, along with getting out there and meeting with other mothers.  Think about it, at almost any job you have coworkers to talk to, to share your joys with, to commiserate with. As a stay at home mom you don't get that at all. 

As I served the kids pancakes this morning Emma said, "Emily, I love how you feed your family."  I was taken aback. It was such a nice comment. I said thank you and went about serving up pancakes and orange juice.  Then it occurred to me; this was a true God Sighting.

God Sightings are those little moments in life when you stop and actually see Him working in your life.  It's hard to see them, but they do happen.  Perhaps you feel more comfortable with the term 'sign' rather than God Sighting. 

The comment from Emma this morning was my moment.  My moment to realized that what I'm doing at home does matter. It matters a lot.  Not only am I feeding my family with food.  I am feeding them with knowledge, silliness, new discoveries.  I feed them with my presence; my love.

So maybe there is a recipe in this blog.  A recipe for love.

Barley Mushroom Soup

Here it is!  Another Meatless Mon...er...Tuesday meal.  I'm very interested in using more grains in my cooking.  I spotted this recipe in my new cookbook, How to Cook Everything by Mark Bittman.  It was a pretty basic recipe so I added some ingredients to make it my own! 

What you will need: Olive oil, 8 oz fresh mushrooms, 2 carrots (peeled and sliced), 1 stalk of celery (sliced), 3 radishes (sliced), 1/4 cup chopped onion, 3/4 cup pearled barley, 1 1/2 tsp sage leaves, 2 bag leaves, salt and pepper.

Bubbling away on the stove.

Heat your olive oil and dump in the carrots, celery, and radishes. Once they start to cook down add the mushrooms and onions.  Cook for about 10 minutes until browned. Add the barley and cook for 5 minutes more. Add 6 cups of water; bring to a boil. Reduce to a nice simmer and add the bay and sage leaves.  Add a little salt and pepper.  Let simmer for about 30 minutes until the barley gets tender.  Taste; add salt and pepper if needed.  Serve with fresh dutch oven bread and wine!

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Dutch Oven BreadThis is the best bread in the world and it's so easy to make.  I can't believe I waited this long to make it.  In fact, I think I'll mix up another batch tonight and bake it tomorrow morning.

What you will need: 1/4 tsp dry yeast, 1 5/8 cup warm water, 3 cups flour, 1 3/4 salt

Dissolve the yeast in water in a large bowl. Add the flour and salt, stirring until blended. The dough will be sticky. Cover the bowl with plastic wrap and let sit 8-18 hours at room temperature. 
Lightly sprinkle the counter top with flour and place dough on it. Sprinkle more flour on the dough and fold it over onto itself 2 or 3 times (do not knead).  Cover loosely with plastic wrap and let sit for 15 minutes.  Using a little flour, shape it into a ball. Generously dust a smooth dishtowel with cornmeal.  Place the dough, seam down, on the towel and dust the top with more cornmeal.  Cover with another towel and let rise for 2-3 hours.
20 minutes before the dough is ready, heat the oven to 450 degrees.  Put a heavy 6-8qt Dutch oven with the lid in the oven as it heats.  When the dough is ready, remove the pot and life the lid.  Lift the dough by the towel and turn it carefully into the pot-it should tumble into the pot.  Cover with the lid and bake for 30 minutes.  After 30 minutes, remove the lid and bake for 12-15 minutes more.  Once it's done, take out of the pot and cool for one hour.

Grandma Potatoes

The following recipe is from my grandma so we've always called it Grandma Potatoes.  I've seen similar recipes called patio potatoes or party potatoes. Whatever you call them, they are good!

What you will need: 1 bag of frozen hash brown potatoes, 1 can cream of mushroom soup, 1 cup milk, 1 cup sour cream, salt and pepper, shredded cheddar.

Note:  My grandma boils 12 medium potatoes with peelings on.  Lets them cool and then peels and grates them.  A little more time consuming, but fresh is best. Her recipe also calls for cream of chicken soup, but I prefer mushroom.

A couple hours before making this, set the potatoes out so they thaw. Mix the soup, milk, and sour cream in a bowl.  Use a whisk to blend them together.  Place half the potatoes in the bottom of a casserole.  Salt and pepper them.  Pour half the mixture on top and add a light layer of cheese.  Repeat the layer once more, topping it off with a little extra cheese.  Bake at 375 for 45 minutes.