Tosca Reno - My Favorite Recipe: Super Moist Banana Walnut Bread

Ready in 75 minutes • Makes 9 servings

• 1/4 cup + 1⁄2 tsp organic raw coconut butter, divided
• 1⁄3 cup whole wheat pastry flour
• 2 tbsp ground flaxseed
• 1⁄2 tsp sea salt
• 1⁄2 tsp baking soda
• 1⁄4 tsp baking powder
• 1⁄4 cup organic raw turbinado sugar
• 2 tbsp unsulfured blackstrap molasses
• 1⁄2 cup low-fat milk or soy milk
• 3 large very ripe bananas, mashed
• 1⁄3 cup chopped, unsalted walnuts

Instructions:

1. Place oven rack in lower third of oven and preheat to 350°F. Grease a 5″x9″ loaf pan with 1⁄2 teaspoon coconut butter.
2. In a medium bowl, whisk together flour, flaxseed, salt, baking soda and baking powder.
3. In the bowl of an electric mixer, combine remaining coconut butter with sugar and molasses on medium-high speed, until thoroughly mixed. Add flour mixture and mix on medium speed until mixture resembles coarse grains of wet sand. Stop mixer and use a rubber spatula to scrape sides and bottom of the bowl, then mix for a few more seconds to ensure that all ingredients get thoroughly combined. Add milk and mix on low speed to combine. Remove bowl from mixing stand, and fold in bananas and walnuts to combine.
4. Scrape batter into greased baking pan and place in oven to bake until a toothpick inserted into the center comes out clean, about 60 minutes. Remove and let cool slightly before removing from pan. Serve warm or let cool on a rack. Can be stored for two days at room temperature with a tea towel draped overtop, and then in the refrigerator for an additional three days (if there is any left!).

Nutrients per serving: Calories: 222, Total Fats: 8 g, Saturated Fat: 4 g, Trans Fat: 0 g, Cholesterol: 0 mg, Sodium: 187 mg, Total Carbohydrates: 35g, Dietary Fiber: 6 g, Protein: 4 g, Iron: 3 mg

lion house oatmeal fudge bars

i made these the other night for a party.  they were a huge hit!

makes 36 bars
1 cup butter or margarine, softened
2 cups packed brown sugar
2 eggs
2 teaspoons vanilla
2½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1½ cups quick-cooking rolled oats
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) package semisweet chocolate chips
¼ cup margarine
2 teaspoons vanilla
1 cup chopped walnuts, optional

preheat oven to 350 degrees f. grease a 9 × 13-inch baking pan and set aside.
cream together butter and brown sugar in a large mixing bowl; add eggs and vanilla. sift flour, baking soda, and salt into a small bowl, and then add to creamed mixture. mix in oats.
combine sweetened condensed milk, chocolate chips, and margarine in a heavy saucepan, and heat until chocolate is just melted. stir in vanilla and nuts.
spread two-thirds of the dough into prepared baking pan. spread with chocolate mixture. drop remaining one-third of dough on top by spoonfuls. bake 25 minutes. cool and then cut into bars.

raw cookie dough bites

raw cookie dough bites

the girls love these because they think they are chocolate chip/oatmeal cookie dough balls! 

from adashofcompassion blog.

Ingredients

• 2/3 cup raw almonds
• 2/3 cup raw walnuts
• 2/3 cup raw oat flakes (see note below)
• 1/4 tsp ground cinnamon
• 1/8 tsp sea salt
• 1/4 cup raw agave nectar
• 2 tsp pure vanilla extract
• 3 tbsp cacao nibs or dark chocolate chips

Instructions

1. In a food processor, process the almonds, walnuts, oats, cinnamon and salt to a fine meal.
2. Add the agave nectar and vanilla and process to combine.
3. Next, add the cocoa nibs (or chocolate chips) and pulse just to combine.
4. Roll the cookie dough into balls (about 1 tbsp each) and place them on a cookie pan lined with parchment paper. Place the pan in the freezer for about an hour to firm up. Store balls in a tightly covered container in the freezer.

Chewy Cherry Almond Granola Bars

This recipe comes from Iowa Girl Eats blog.  These are sooooo good!  Of course, I added some chocolate chips.  Dark chocolate, cuz it's healthier.

Chewy Cherry Almond Granola Bars

Makes 16 thin bars
Adapted from Joyful Abode
Ingredients:
1 cup whole almonds
1 cup pecan halves (could use walnuts)
1 cup old fashioned oats
1 cup dried cherries, chopped if large
2 Tablespoons sesame seeds
1/4 cup + 2 Tablespoons honey
3 Tablespoons coconut oil
1/2 teaspoon salt
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
dash of cinnamon
Directions:
1. Add 1/2 cup each of almonds, pecans, and old fashioned oats into a food processor. Process until fine (not too long or it will start to turn into nut butter!) then pour into a large bowl. Roughly chop the remaining pecans and almonds, then add the bowl. Add remaining old fashioned oats, cherries, and sesame seeds, then mix well and set aside.
2. Combine honey, coconut oil, salt, vanilla & almond extracts, and cinnamon in a small saucepan over medium heat. Stir until the mixture melts, then foams, then cook for 15 seconds longer. Pour over nut mixture and mix thoroughly to coat all the ingredients.
3. Line a half sheet pan or 8×8 pan with enough saran wrap or parchment paper to let it hang far over the sides, then pour in granola. Press very, very firmly with your hands or something with a flat bottom (may need to spray it with non-stick spray.) Wrap the overhanging saran wrap or parchment paper up over the sides and refrigerate until firm, about 4 hours.
4. Using a sharp knife, cut chilled granola into bars. Wrap individually in saran wrap and store in the fridge or freezer.

This is from Whole Living Magazine.  I substituted spinach for the collards and forgot the ginger and it was really good.

Almond Chicken Soup with Sweet Potato, Collards, and Ginger

Sweet potato and almond butter give this soup a creamy, decadent texture.

Ingredients

Serves 4

• 4 cups chicken stock
• 1/2 yellow onion, diced
• 1 minced garlic clove
• 1 large sweet potato, peeled and diced (2 cups)
• 8 ounces boneless, skinless chicken breast, cut into 1-inch pieces
• 1/2 cup smooth almond butter
• 1 cup collard leaves, coarsely chopped
• 2 tablespoons minced fresh ginger
• Coarse salt and freshly ground black pepper
• 1 lime, cut into wedges

Directions

1. Combine the stock, onion, garlic, and sweet potato in a stockpot and bring to a boil. Reduce the heat to a simmer and add the chicken, then cover and simmer for 20 minutes.
2. In a small bowl, whisk together the almond butter and 1/2 cup of the soup mixture into a thick paste. Add the collard leaves and ginger to the soup and bring to a boil, then reduce the heat and simmer, covered, for 5 minutes. Stir in the almond butter paste. Season with salt and pepper.
3. Ladle the soup into bowls, and squeeze with lime wedge.

From Whole Living, January/February 2011

southwest pasta salad with grilled chicken

another great recipe from mary e ross in salt lake city, utah.

2 cups fusilli, rotelle or other salad pasta

1/2 lb skilness boneless chicken breasts or chicken tenders with tendons removed and lightly seasoned with oregano, garlic powder and lemon pepper or salt and pepper and grilled or baked

1/2 cup ripe olives, thinly sliced
1/2 medium red bell pepper, thinly sliced or chopped
1/2 medium orange, yellow or green bell pepper, thinly sliced or chopped
1/2 cup shredded jicama
1/2 cup shredded carrot
2/3 cup chopped tomatoes
2/3 cup fresh or frozen and thawed yellow or white corn
2/3 cup cooked or canned firm black beans, rinsed and drained
1/2 small red or white onion thinly sliced in rings and quartered
1/4 cup fresh, chopped cilantro
1 1/2 cups lime chili cheese ranch dressing

*cook pasta without salt and oil.  pasta should be al dente.  drain and rinse with cold water. 
*mix all spices together and season both sides of chicken.  place chicken on a baking sheet covered with foil or parchment paper and bake in a 350 degree oven for 20-25 minutes until juices run clear; or wrap seasoned chicken in a tight foil package and cook on grill for 15-20 minutes. 
*in a large bowl, add cooled pasta together with chicken, olives, peppers, jicama, carrot, tomatoes, corn, beans, onion and cilantro.  gently toss 3/4 of dressing with pasta mixture.  refrigerate salad and remaining dressing until chilled, 2-3 hours.  just before serving, toss salad with remaining dressing and fresh ground pepper to taste.

lime chili cheese ranch dressing
1/2 cup low fat mayo
1/2 cup fat free sour cream
1 green jalapeno, minced
1 red chili pepper, minced
1 clove garlic, minced
3 tbs fresh lime juice
2 tbs seasoned rice vinegar
2 oz low fat feta cheese
up to 1/4 cup low fat buttermilk or skim milk
salt and pepper to taste

*in a blender, food processor or in a small bowl using a wire whisk, combine mayo together with sour cream, peppers, garlic, lime juice, rice vinegar and feta cheese.  thin to a desired consistency with buttermilk or skim milk and season to taste with salt and white pepper. 
1 1/2 cups lime chili cheese ranch dressing

banana bread

this is my version of banana bread, which is really the better homes & garden cookbook version, but with a few changes.

3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp cinnamon
1 egg
1 cup mashed bananas (3-4 bananas)
1/4-1/2 cup sugar
1/4 cup applesauce

combine egg, bananas, sugar and applesauce.  add to flour, baking powder, baking soda and cinnamon.  combine gently.
bake in 350 degree oven for 50-55 minutes in a loaf pan.

chocolate shake?

i can't remember where i found this, but it is awesome!

1/2 cup chocolate syrup
1 cup fat free evaporated milk
1/2 tsp vanilla extract
3 cups ice cubs

blend.

annie's favorite pasta

this is from sarah moulton's cookbook, sara's secrets for weeknight meals. it is fast and easy and one of our favorite dinners.

1 tbs extra virgin olive oil
8 oz frozen breakfast sausage, slice 1/4 inch thick (do not defrost sausages before cutting them)
1 garlic clove, minced
1 tsp rinsed, dried, and chopped fresh sage or 1/4 tsp rubbed
1 tsp rinsed and dried fresh thyme or 1/3 tsp dried
two 14 1/2 oz cans chopped tomatoes
1 pound rotelle (cartwheel) or other shaped pasta
2/3 cup heavy cream
1 1/2 oz parmigiano-reggiano cheese, finely grated

bring a large pot of salted water to a boil. meanwhile, heat the oil in a large skillet over high heat until hot; reduce the heat to medium, add the sausage, and saute, stirring occasionally, until it is just cooked through, about 5 minutes. (don't discard the fat released by the sausage.) add the garlic, sage, and thyme; cook 1 minute. add the tomatoes, reduce the heat to low, and simmer the sauce for 20 minutes.
during the last 10 minutes, add the pasta to the boiling water and cook until al dente, 10-12 minutes. add the cream to the sauce and simmer just until the sauce has thickened slightly. add salt and pepper to taste. drain the pasta, reserving 2/3 cup of the cooking liquid. stir the pasta cooking liquid into the sauce and toss with the drained pasta. top each portion with some of the parmigiano-reggiano.

homemade mac and cheese

this is the recipe we love. from recipes.com

1 8oz pkg macaroni pasta
2 cups grated extra sharp cheddar cheese
1/2 cup grated parmesan cheese
3 cups milk
1/4 cup butter or margarine
2-3 tbs all-purpose flour
2 tbs butter or margarine
1/2 cup bread crumbs
paprika

cook macaroni according to the package directions. drain.
in a saucepan, melt butter over medium heat. stir in enough flour to make a roux. add milk to roux slowly, stirring constantly.
stir in cheeses, and cook over low heat until cheese is melted and he sauce is a little thick. put macaroni in a large casserole dish and pour sauce over macaroni. stir well.
melt butter in a skillet over medium heat. add breadcrumbs and brown. spread over macaroni and cheese to cover. sprinkle with a little paprika.
bake at 350 degrees for 30 minutes. serve.

we omit the breadcrumb portion and just go for the saucy stuff!

ganache-filled brown sugar bars

from food & wine may 1995.

1/2 cup heavy cream
1/2 lb bittersweet chocolate, coarsely chopped
1 3/4 cups all-purpose flour
1/4 tsp salt
2 sticks (1/2 lb) unsalted butter, at room temperature
1 2/3 cups packed dark brown sugar
2 large eggs, at room temperature
1 1/2 tsp pure vanilla extract

boil the cream over moderate heat. in a food processor, finely grind the chocolate. with the machine on, add the hot cream and process until smooth. scrape the ganache into a bowl and let stand until firm, 30 minutes to 1 hour.

meanwhile, preheat the oven to 350 degrees. lightly butter a 10 by 15 inch baking pan. line the pan with wax paper; butter and flour the paper.

whisk the flour with the salt. in a large bowl, using an electric mixer, beat the butter and brown sugar at medium speed for 3 minutes. beat in the eggs 1 at a time. beat in the vanilla. at low speed, beat in the flour in 3 additions; the batter will be fairly stiff.

spread the batter in the pan. bake for 18-20 minutes, or until a cake tester inserted in the center comes out clean. transfer to a rack to cool completely.

cover the baking pan with a large wire rack and invert. remove the pan and peel off the wax paper. invert the cake onto a large cutting board. using a long serrated knife, halve the cake crosswise.

spread the ganache evenly over one of the cake halves, leaving a 1/8 inch border. top with the other cake half.

cover and refrigerate until the ganache is set, at least 2 hours.

trim the edges of the cake. cut the cake lengthwise into 4 strips, then cut each strip crosswise into 8 bars. serve chilled or at room temperature.

fruit terrine

this is so refreshing! i love to make this on hot summer days. my mom shared this with me after she went to a cooking class at a fun store by her house, where they demo-ed this recipe.

4 cups fresh fruit (i like grapes, blueberries and strawberries. you want to have fewer, bigger pieces of fruit)
2 cups white grape juice or white cranberry juice or martinelli's
1/2 cup sugar
2 tsp fresh lemon juice
1 pkg unflavored gelatin

pour 1/4 cup juice into a small bowl, sprinkle gelatin over it. let sit.
combine 1 cup juice and sugar in a small pan. boil until sugar dissolves.
take from heat and mix gelatin mixture in.
stir in 3/4 cup juice and lemon juice.
put fruit in a loaf pan and pour juice/gelatin mixture over it.
put in refrigerator to chill for several hours.

broccoli chowder with cheddar toasts

from food network magazine. our friends tried this with us one night and we all liked it!

ingredients
2 strips bacon, thinly sliced
2 tablespoons unsalted butter
1/2 yellow onion, chopped (about 1 cup)
2 cloves garlic, smashed
1/2 teaspoon celery seed
2 tablespoons all-purpose flour
2 cups low-sodium chicken broth
2 cups milk
4 small red-skinned potatoes (about 6 ounces), quartered
1/2 head broccoli (about 10 ounces), broken into florets, stem peeled and sliced
Kosher salt and freshly ground pepper
1 tablespoon dijon mustard
1 baguette, sliced into 8 1/4-inch-thick pieces
4 ounces cheddar cheese, cut into 8 thin slices

directions
cook the bacon in the butter in a medium saucepan over low heat until it renders slightly, about 2 minutes. add the onion, garlic and celery seed and cook until soft, about 4 minutes. scatter the flour over the mixture and stir to coat. gradually add the broth and the milk, whisking until smooth.
add the potatoes and sliced broccoli stem; increase the heat to medium and simmer, covered, until slightly softened, about 5 minutes. add the broccoli florets and season with 1/2 teaspoon salt. continue cooking, uncovered, at a rapid simmer until the vegetables are tender, about 5 minutes; season with salt and pepper.
meanwhile, position a rack in the upper part of the oven and preheat the broiler to high. spread the mustard on each piece of baguette and top with a cheddar slice. place on a baking sheet and broil until the cheese melts; serve with the soup.

dirty rice with sausage

from down home with the neely's. big hit with the family.

2 cups long grain white rice
5 cups chicken stock, divided
2 tablespoons vegetable oil
1 pound smoked pork sausage, sliced
1 clove garlic, minced
1 large onion, chopped
1 stalk celery, chopped
1 medium green bell pepper, chopped
1/4 teaspoon cayenne
1/4 cup chopped fresh parsley leaves
kosher salt and freshly ground black pepper

make the rice, in a medium saucepan combine the rice and chicken stock. bring to a boil, reduce the heat and simmer until all the stock is absorbed into the rice, about 20 minutes.
meanwhile heat oil in a heavy-bottomed saute pan over medium-high heat. brown the sausage. once browned, add the garlic, onion, celery, and green bell pepper. cook until softened, about 5 minutes. season with salt and pepper. add 1 cup chicken stock and cayenne. cook until the stock has reduced a little. add the cooked rice and parsley and stir thoroughly. taste and season with salt and pepper, if necessary.

totally chocolate chocolate chip cookies

this is from nigella lawson. i love her easy, relaxed way of taking on a recipe.

4 oz semisweet chocolate
1 cup flour
1/4 cup unsweetened cocoa, sifted
1 tsp baking soda
1/2 tsp salt
1/2 cup (1 stick) butter
1/2 cup light brown sugar
1/4 cup granulated sugar
1 tsp pure vanilla extract
1 egg, cold from the fridge
2 cups semisweet chocolate morsels or dark chocolate chips

preheat oven to 325. melt the 4 oz of chocolate.
measure the flour, cocoa, baking soda, and salt into a bowl.
cream the butter and two sugars in another bowl.
add the melted chocolate and mix together.
beat in the vanilla extract and cold egg, and then mix in the dry ingredients. finally stir in the chocolate chips.
scoop out 1/4 cup-sized mounds, and place on a lined baking sheet about 2 1/2 inches apart. do not flatten them.
bake for 18 min, testing with a cake tester to make sure they come out semi-clean and not wet with cake batter. if you pierce a chocolate chip, try again.
leave to cool on the baking sheet for 4-5 min, then transfer to a cooling rack to harden as they cool.

chicken in a creamy sun-dried tomato and wine sauce, served over pasta

this is from a magazine i found in a dr's office. it's really really good.

3 tbs butter
1 tbs olive oil
4 large boneless, skinless chicken breast halves, cut into thin strips
2 tbs all-purpose flour
1 lb dried pasta
2 shallots, minced
1/2 cup white wine (i use chicken broth)
2/3 cup whipping cream
1/2 cup oil-packed sun-dried tomatoes, drained, chopped (i usually use the ones in a bag, not oil-packed)
3 tbs chopped fresh basil
salt and pepper

bring large quantity of salted water to a boil in a stockpot.

melt butter and oil in large skillet. toss chicken strips in flour and sear over med-high heat until golden brown and just cooked. transfer with a slotted spoon to a plate.

add pasta to boiling water. add shallots to skillet and saute over medium heat for 1 minute. stir wine, cream, tomatoes, and basil into the skillet, scraping up bits of chicken. bring to a boil, reduce heat, and simmer until the sauce thickens.

return chicken to skillet to heat through. salt and pepper to taste.

when pasta is al dente, drain, reserving 1/2 cup pasta water to add to sauce if it needs more liquid, or for added richness, add more cream. serve sauce over cooked pasta.

peanut butter whoopie pies

from martha stewart. fun to make and yummy to eat.

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder, not dutch-process
1 1/2 teaspoons baking soda
1/2 teaspoon coarse salt
1 tablespoon unsalted butter, softened
1/4 cup vegetable shortening
1/2 cup granulated sugar
1/2 cup packed dark-brown sugar
1 large egg
1 cup whole milk
1 teaspoon pure vanilla extract


filling:
2/3 cup natural, creamy peanut butter
1/2 cup (1 stick) unsalted butter, softened
3/4 cup confectioners' sugar
Coarse salt, optional

preheat the oven to 375 degrees. sift together flour, cocoa powder, baking soda, and salt into a small bowl; set aside.
put butter, shortening, and sugars into the bowl of an electric mixer fitted with the paddle attachment. mix on high speed until smooth, about 3 minutes. add egg; mix until pale and fluffy, about 2 minutes. mix in half the flour mixture, then the milk and vanilla. mix in remaining flour mixture.

drop rounded tablespoons of dough onto baking sheets lined with parchment paper, spacing 2 inches apart. bake until cookies spring back when lightly touched, 12 to 14 minutes. let cool on sheets on wire racks 10 minutes. transfer cookies to wire racks using a spatula; let cool completely.
make filling: put peanut butter and butter in the bowl of an electric mixer fitted with the paddle attachment. mix on high speed until smooth. reduce mixer speed to low. add confectioners' sugar; mix until combined. raise speed to high, and mix until fluffy and smooth, about 3 minutes. season with salt, if desired.
assemble cookies: spread 1 scant tablespoon filling on the bottom of 1 cookie. sandwich with another cookie. repeat with remaining cookies and filling. Cookies can be refrigerated in single layers in airtight containers up to 3 days. Bring to room temperature before serving.

frozen chocolate bananas

i found this in cookie magazine. afton absolutely begs for these.

2 ripe but firm bananas
6 oz dark chocolate, chopped or semi-sweet chocolate chips
2 tbs vegetable oil
1/2 cup granola, chopped pecans and walnuts, or sprinkles (optional)

line a baking sheet with nonstick foil or parchment paper.
cut the bananas in half and insert a popsicle stick into each half. place them on the baking sheet and freeze for 15 minutes.
meanwhile, melt the chocolate with the oil in a pyrex measuring cup in the microwave (check every 30 seconds). stir until smooth
roll each banana half in the chocolate, then quickly sprinkle with your topping, if using.
freeze until the chocolate sets, 30 minutes.
serve or freeze in an airtight container for up to a week.

alton brown's basic waffle recipe

"these are the best waffles" said the girls. from alton brown.

4 3/4 ounces all-purpose flour, approximately 1 cup
4 3/4 ounces whole-wheat flour, approximately 1 cup
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 tablespoons sugar
3 whole eggs, beaten
2 ounces unsalted butter, melted
16 ounces buttermilk, room temperature
vegetable spray, for waffle iron

directions
preheat waffle iron according to manufacturer's directions.
in a medium bowl whisk together the flours, soda, baking powder, salt, and sugar. in another bowl beat together eggs and melted butter, and then add the buttermilk. add the wet ingredients to the dry and stir until combined. allow to rest for 5 minutes.
ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations. close iron top and cook until the waffle is golden on both sides and is easily removed from iron. serve immediately or keep warm in a 200 degree F oven until ready to serve.

ellie's black bean dip

this is a delicious black bean dip from ellie krieger, the healthy cooking lady on the food network.

ingredients
2 teaspoons olive oil
1/2 medium onion, diced (about 3/4 cup)
1 clove garlic, minced (about 1 teaspoon)
1 tablespoon seeded and minced jalapeño pepper
1 (15.5 ounce) can black beans, preferably low-sodium, drained and rinsed
2 tablespoons fresh lime juice
1/4 teaspoon ground cumin
2 tablespoons coarsely chopped fresh cilantro
1 tablespoon water
salt and freshly ground black pepper to taste

cooking instructions
heat the oil in a medium skillet over medium-high heat. add the onion and cook, stirring, until softened, about 5 minutes. stir in the garlic and jalapeño and cook for 1 minute.
place the beans in a food processor. add the onion mixture and the remaining ingredients and process until smooth.

Recipe provided courtesy of Ellie Krieger. © 2008-2009 In Balance, LLC. All Rights Reserved.