Cooking, Baking & Lovin: March 2011

What to do with all the Bananas

Tired of plain old Banana Bread?

Me TOO so I came up with these....

Banana Cookies

6 Tbsp Butter

6 Tbsp Sour Cream

1/2 cup Brown Sugar

1 egg

1 tsp vanilla

2 large ripe Bananas

1/4 tsp salt

1 tsp baking soda

2 cups flour

3/4 cup White Chocolate Chips

1/2 cup walnuts

Cream together butter and sugar. Add egg, vanilla, bananas and sour cream, beat well. Add dry ingredients; mix well.

Drop by heaping spoonfuls onto greased cookie sheet. Bake at 350 degrees for about 10 minutes, until bottoms are just lightly browned.

A "Real Simple" Lunch

I saw this recipe in the Real Simple magazine. It's a Delish Twist on a Baked Potato

http://www.realsimple.com/food-recipes/browse-all-recipes/baked-potatoes-with-ricotta-and-roasted-tomatoes-00000000051115/index.html

I made some small changes see below

4 medium russet potatoes

1 tablespoon plus 1 teaspoon olive oil

2 pints grape tomatoes

kosher salt and black pepper

1 tsp crushed garlic

4 sprigs fresh thyme

1 cup ricotta

1/2 cup Parmesan Cheese

Heat oven to 400° F. Wash and dry potatoes Rub the potatoes with 1 teaspoon of the olive oil, pierce with fork a few times, wrap in foil. Bake, turning occasionally, until tender and easily pierced with a paring knife, 65 to 75 minutes.

Fifteen minutes before the potatoes are done in a large saute pan toss the tomatoes cut in half with the remaining 1 tablespoon of oil, 1 teaspoon salt, and ¼ teaspoon pepper and1 tsp crushed garlic and saute until tomatoes are tender 12 to 15 minutes.

Mix ricotta with Parmesan cheese, season ricotta with salt and pepper to taste

Split the baked potatoes and, dividing evenly, top with the ricotta and tomato mixture, and thyme!

I love Real Simple magazine

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Fun in the Snow, even when you're ready for Spring!

Remember when you were little and you couldn't wait to get out and play in the snow?

Now I dread the snow. I don't like all the layers, which leads to extra laundry, I hate being cold, I dislike the higher xcel bills and I could go on. Just when I am about to complain about the snow my kids look out the window in amazement and pure excitement and show me the simple joys in life. I love that about my kids, they ground me, remind me what life is all about and make me smile, even in the snow!

So until Spring arrives, I will enjoy what the rest of winter brings!

Roast with Potatoes and Carrots.

A roast always reminds me of my childhood. My mom made us many roasts over the years. She loves a good roast, I am less enthused by it, but sometimes a Roast is in order! Its a simple, delicious,classic dinner!

1 Beef Round Roast

1 can of tomato sauce

1 cup of beef broth

1 tsp thyme

1 tsp salt

1 tsp pepper

2 tbsp olive oil.

1 tbsp crushed garlic

1 large onion sliced

4 medium potatoes peeled and cubed

1/2 -1 small bag baby carrots
olive oil, salt & pepper to taste

Slice onion.

Trim your roast of any excess fat. Cover roast in oil, salt, pepper and thyme. Braise roast in dutch oven on medium high heat until every side is a crusty golden brown.

Remove roast and place in crock pot. De glaze dutch oven with 1 cup beef broth and 1 tbsp crushed garlic

Cover roast with beef broth, tomato sauce and onion slices. Cook on high heat for 4-5 hours until roast is fork tender and falls apart

I roast my potatoes and carrots separately in the oven at 400 degrees. Wash, dry and cube potatoes. Leaving the skin on. Put the potatoes and carrots on a baking sheet covered with foil in one single layer. Sprinkle with olive oil, with your hands toss them to coat. Season with salt and pepper. Roast them for 25 minutes or until they are tender when pierced. Serve along side of roast.