Tuesday, July 13, 2021

Carrot Banana Bread


This is our favorite banana bread recipe so far, and we have tried several variations: one with almond flour, one with chocolate, pumpkin, and one with zucchini- all super delicious but this one seems to be a repeat more often than the others. 

1 large egg
1/2 cup light brown sugar, packed
1/3 cup canola or vegetable oil
1/4 cup granulated sugar
1/4 cup sour cream
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup coarsely grated carrots, laid loosely in cup and not packed (don’t wring out)
1 cup mashed ripe bananas (from 2 bananas)

Pre-heat the oven to 350 degrees. Line a loaf pan with parchment paper. 

In a large bowl, add the first six ingredients, through the vanilla, and whisk to combine. Add 1 cup flour, baking powder, baking soda, salt, and stir until just combined; don’t over mix.

Add the carrots (grate them on the coarsest blade of a box grater), bananas, and stir to combine. The batter should be quick thick.

Pour batter into the prepared pan, smoothing the top lightly with a spatula. Tent the pan with a sheet of foil draped loosely over it for the first 40 minutes to prevent top and sides from becoming overly browned before center cooks through.
Bake for about 50 to 60 minutes or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. 

  • Source: Averie Cook
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Friday, February 5, 2021

Carrot Bread

Simple, sweet, and full of shredded carrots, this browned butter carrot loaf is your dream come true one bite after another. 

6 oz unsalted butter, melted and browned to just over 1/2 cup of butter
2 cups all purpose flour
3/4 granulated sugar
1 tsp baking soda
1/2 tsp salt
3/4 tsp ground cinnamon
3/4 tsp all spice
2 large eggs
1 tsp vanilla extract
1/4 cup milk buttermilk
1 1/4 cups finely grated carrots
for the frosting:
2 oz cream cheese
2 tbsp unsalted butter, softened
1 1/2 cups powdered sugar
pinch of salt
2-3 tbsp heavy cream
roasted pistachios, coarsely chopped

Preheat the oven to 350 degrees. Grease and flour a 9x5 in loaf pan and set aside. 

Melt the butter in a saucepan over medium heat. Butter will begin to foam and crackle as it melts. When the crackling subsides, the butter will begin to brown. Swirl the pan as the butter melts. When it begins to smell nutty, remove from the heat and transfer to a bowl to stop the butter from overcooking and burning. 

In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, and all spice. 

In a small bowl, whisk together the eggs, vanilla, and buttermilk. Stir in the grated carrots. When the butter has cooled, whisk it in. 

Add the wet ingredients all at once to the dry ingredients. Fold together but do not over stir. 

Spoon batter in prepared pan. Bake for 50 minutes. Remove from oven and allow to rest for 15 min before inverting to a wire rack to cool completely. 

To make the frosting: 
In a medium bowl stir together the cream cheese and butter. Add the sugar and salt. Whisk in 2 tablespoons of  heavy cream. The frosting should be think and spreadable. Add another tablespoon of heavy cream if necessary. Spread over the cooled bread. Sprinkle the pistachios on top. Bread will last 4 days wrapped at room temperature. 


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Wednesday, August 19, 2020

Pad Thai

With fresh ingredients and a homemade sauce, this easy 30 minute dish will become your favorite. 

6 oz. flat rice noodles
3 tbsp olive oil
3 cloves garlic, minced
1 lb shrimp
2 eggs
1 cup fresh bean sprouts
1 red bell pepper, thinly sliced
2 green onions, chopped
1/2 cup dry roasted peanuts
1 lime, cut in wedges
1/2 cup fresh cilantro

for the sauce:
3 tbsp fish sauce
1 1/2 tbsp low sodium soy sauce
5 tbsp light brown sugar
2 tbsp tamarind paste (or puree)
1 1/2 tbsp siracha hot sauce
2 tbsp creamy peanut butter

Cook noodles according to package directions. Rinse under cold water and set aside. 

Mix the sauce ingredients together and set aside. 

Heat oil in a large pan (or wok) and cook the shrimp. Remove the shrimp from the pan and put in a bowl. Clean the pan and add more oil. Saute the garlic and bell pepper. Remove from pan and put in the same bowl with the shrimp.

Add more oil and scramble the eggs. Season with salt and pepper. Now add the noodles to the scrambled eggs, add the bean sprouts, the peanuts, the shrimp, garlic, bell pepper, green onions, cilantro, and the sauce. Toss everything to combine. Serve in bowls and top with additional peanuts and lime wedges. Serve warm. 

Source: Tastes Better from Scratch

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Saturday, August 15, 2020

Baked Rice

This riced called "Rooz Maamar" in arabic also known as Egyptian Meamar rice is the yummiest rice you will have. It's baked with milk and cream and butter and a touch of all spice.  This rice can be served next to many dishes including potato casserole or beef stuffed eggplant, both pictured below. 

2 cups short grain rice
3 1/4 cups whole milk
1 1/2 cups heavy cream
2 tbsp butter
1 tsp salt
1/2 tsp all spice

Preheat the oven to 450 degrees. Brush your backing dish with butter and add the rice. 

In a small pot, bring the milk, cream, 2 tbsp of butter, salt and all spice to a boil. Pour over the rice. Place the baking dish uncovered in the oven until the liquid starts to boil, about 10 minutes. 

Reduce the heat to 400 degrees and continue to bake until the rice completely absorbs the milk (20-30 minutes). If the top gets too brown, lightly cover with foil until done. 

Serve warm. 

adapted from Pinterest

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