Banana Nut Bread

Banana Nut Bread

Greer has always been a big fan of baking and loves banana nut bread.  This was going to be somewhat of a challenge since Brandon typically doesn't like breads with nuts included. Luckily, the walnuts were chopped up enough that he still enjoyed it. This recipe is based from a recipe I found on Epicurious.com. http://epi.us/GOr7mM.

The ingredients are for one loaf, but we did make two so one could be given to friends.




Ingredients:

2/3 cup whole milk

1 tablespoon fresh lemon juice

2 1/2 cups sifted cake flour (normal flour can be substitued)

1 teaspoon baking powder

3/4 teaspoon salt

1/2 teaspoon baking soda

1 stick (1/2 cup) unsalted butter, softened

2/3 cup sugar

2 large eggs

2 medium bananas (very ripe)

3 oz walnuts,chopped finely (1 cup)

Directions:

Preheat oven to 350°F. Grease a 9- by 5- inch loaf pan or use a nonstick pan. Mix together milk and lemon juice and let stand until milk curdles, about 2 minutes. Whisk together flour, baking powder, salt, and baking soda in a bowl. In an additonal bowl, beat together butter and sugar with an electric mixer at high speed until pale and fluffy, about 3 minutes. Add eggs, beating until combined, then beating bananas until combined. (Mixture will look curdled.) Add flour mixture and milk mixtures to the banana mixture, mixing at low speed until smooth. Stir in walnuts. Pour mixture into the loaf pan and bake until a knife comes out clean, about 1 hour. Cool bread in pan for about 20 minutes, then invert the bread onto a rack and let cool completely.

Cost:
Bananas- $0.90
Cake Flour- $0.99
Walnuts - $2.50
Milk- $0.50

On Hand (baking powder, salt, baking soda, sugar, eggs, butter)-   $1.00          
Total: $5.89 per loaf                             

We kept this in the fridge, and were able to enjoy it over the course of the past week.

Pancetta and Mushroom Ravioli with White Wine Cream Sauce

Pancetta and Mushroom Ravioli with White Wine Cream Sauce

The first time making homemade ravioli was for Brandon’s mom, and was without a pasta roller.  It must have tasted good enough, because a pasta roller showed up as a well received Christmas gift that year.   Although the total time has been cut way down from the first attempt, it does take the better part of an evening to make.  With enough time to prepare and cook, the final result is well worth it.

This makes enough for 10 large ravioli. 

Ingredients:

Ravioli Filling:

2 ounces mushrooms, chopped
¼ lb pancetta, diced
3 oz Spinach
2 teaspoons tarragon, finely chopped
3 teaspoons sage, finely chopped
Salt
½ lb Ricotta

Sauce:

1 bottle Chardonnay
2 teaspoons fresh thyme
2 teaspoons fresh oregano
2 cups whipping cream
3 tablespoons yuzu
½ lemon, juiced
2 teaspoons dried basil

Pasta:
We followed the following recipe for pasta: http://www.ehow.com/how_2041354_pasta-scratch.html

Directions:

Ravioli Filling:
Cook mushrooms and pancetta in skillet on medium high heat until pancetta is crispy.  Reduce heat and add spinach, tarragon and sage, cook down spinach.  Remove from heat, let cool for 15-20 minutes.  Add ricotta.  Salt to taste.

Ravioli:

Roll pasta into sheets 4” wide.   Add filling.  Brush with milk, egg, or cream.  Cover with an additional sheet, making sure there are no air bubbles.  Press two sheets together to seal, and cut.  Cook in boiling, salted water for 3-4 minutes.  Add sauce and serve.

Sauce:
Combine wine, thyme and oregano in a sauce pot on medium heat and reduce by half.  Add remaining ingredients and stir.  Reduce to medium-low heat and let further reduce to half.

Cost:

2 ounces mushrooms, chopped - $0.63
¼ lb pancetta, diced - $3.24
 3 oz Spinach - $0.63
Fresh herbs - $1.50
½ lb Ricotta - $2.08
1 bottle Chardonnay - $10
2 cups whipping cream - $2.38
½ lemon, juiced - $0.33
On hand, and for pasta - $2.50
3 tablespoons yuzu – on hand
2 teaspoons dried basil - on hand
Total: $23.29
Per Serving: $5.82

Changes:
Marscapone cheese is a really good alternative for ricotta.  For a quicker, easier dinner, the filling (less the cheese) can be mixed with Alfredo or tomato sauce and served over cooked noodles.

Leftovers:

We ate 6 of the ravioli for dinner and both had enough for the next days lunch.  When reheated, the sauce separated, but the flavor was still pretty good.

Lemon Ricotta Pancakes

Lemon Ricotta Pancakes

Greer spent many Saturday mornings growing up eating cloud cakes with her dad at the Dream Café, and this recipe is based on those pancakes.  We still enjoy going to the Dream Café occasionally, but these are great for a lazy Saturday breakfast with a big mug of coffee.  These are really quick to make, and makes plenty for the two of us.  Makes 8-10 pancakes.  

Ingredients:

1 c flour
1 teaspoon baking soda
½ teaspoon salt
1 egg, beaten
1 c milk
Zest of 1 lemon
1/3 c ricotta cheese
2 teaspoons fresh dill, finely chopped

Directions:

Mix flour, baking soda, salt, egg, lemon zest and dill together until batter is smooth.  Fold in ricotta cheese.  Pour ¼ cup batter onto a heated skillet and cook until golden brown, flip once.

Cost:

1 egg $0.20
1 c milk $0.75
Zest of 1 lemon $0.33
1/3 c ricotta cheese $1.98
2 teaspoons fresh dill, finely chopped $0.15
On hand (flour, baking soda, salt): $0.50
Total: $3.91
Per Pancake: $0.39-$0.49

These really don’t keep very well, so eat up.

Chicken Pesto Pizza

Chicken Pesto Pizza
Pizza is much more than tomato sauce and cheese.  There is a restaurant, Urban Eatz, we go to get a quick dinner occasionally.  This is loosely based on one of their pizzas.










Ingredients:
Dough (Mario Batali’s recipe - http://www.foodnetwork.com/recipes/mario-batali/pizza-dough-recipe/index.html):
¼ c white wine
¾ c warm water
1 ½ fresh yeast
1tbsp honey
1tsp salt
1 tablespoon plus 1 tablespoon olive oil
3 ½ c flour

Pesto paste:
Basil

2 Handfuls Spinach
¼ c pine nuts
1/3 c parmesan cheese
2 tablespoons olive oil

Toppings:

1 Chicken Breast, grilled and sliced, seasoned with salt, pepper, oregano, cayenne and red pepper flakes
1 Bunch Cilantro, rough chop
½ lb mozzarella cheese, sliced
½ large russet potato, mashed
Parmesan cheese

Directions:

Dough: We followed http://www.foodnetwork.com/recipes/mario-batali/pizza-dough-recipe/index.html.
Pesto:
Toast the pine nuts in olive oil.
Cook basil and spinach until slightly wilted
Add everything to food processor.
Pizza:
Roll out dough, approx 16”
Spread pesto paste over dough. Add toppings in the following order: half of cilantro, chicken, half of cilantro, mashed potatoes, mozzarella cheese, parmesan cheese.  Cook at 400F for 20-25 minutes or until dough is golden brown. 

Cost:

1 ½ fresh yeast - $0.98
Basil - $1.89
2 Handfuls Spinach - $0.58
¼ c pine nuts - $1.32
Parmesan cheese - $2.00
1 Chicken Breast, grilled and sliced - $2.48
1 Bunch Cilantro, rough chop - $0.99
½ lb mozzarella cheese, sliced - $3.29
½ large russet potato, mashed - $0.47
On hand - $3.00
Total: $15.23
Per Slice (assuming 8 slices): $1.90

Changes:

Before cooking we discussed including tomatillos.  While eating, we talked about switching the pesto for a tomato sauce or alfredo sauce.

Pork Meatballs

Pork Meatballs

A commercial on TV was showing meatballs while we were putting together our weekly menu, and we realized we had never actually made meatballs from scratch.  The result was quite tasty, although we are far from perfecting a tomato sauce to go alongside.

Ingredients:

2 ¼  lbs pork shoulder, ground
1 cup ricotta cheese
2 large eggs
½ cup bread crumbs
1 large handful chopped parsley
1 tablespoon fresh oregano
2 teaspoon salt
¼ teaspoon crushed red pepper flake
¼ fennel bulb, finely chopped

Directions:

If you have a meat grinder, cut the pork shoulder into 2-3” pieces and grind (if not, start with pre-ground meat).  Place all ingredients in a large mixing bowl.  Mix until everything is well incorporated.  Form into 2” balls and place onto a lightly oiled, 9x13” baking dish.  Cook at 450F, or until cooked all the way through.
This made 20 meatballs.


Cost:
2 ¼  lbs pork shoulder - $6.42
1 cup ricotta cheese - $2.15
2 large eggs - $0.33
1 large handful chopped parsley - $0.50
¼ fennel bulb, finely chopped - $2.99/4 = $0.75
On Hand (bread crumbs, oregano, salt, red pepper flakes) - $1.00
Total: $11.15
Per Meatball: $0.56

Changes:

Next time we will add garlic, and it could easily take more red pepper flakes. 

Leftovers:

The flavor remained very similar after reheating.  The meatballs were very rich, 2 served with pasta and sauce was plenty for lunch.

Lemon-Spiced Chicken and Bulghur Wheat Pilaf

Lemon-Spiced Chicken and Bulghur Wheat Pilaf
One of our wedding gifts was "The Newlyweds Cookbook" and this was taken straight from there.  The first time we made it was Valentine's Day this year.  Greer first spotted the recipe, and it was certainly a good find.  As much as we like to mix up recipes, this one worked really well for us as is.  This made 3 full servings. 





Ingredients:

1.5  lbs of Chicken Thighs (with skin on)

1/6 cup extra virgin olive oil

Freshly squeezed juice of 1 lemon
1/2 tablespoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon hot red pepper flakes
1/2 teaspoon dried oregano
A small bunch of thyme sprigs, fresh
1 teaspoon coarse sea salt
1/2 teaspoon coarsely ground black pepper

Trim any excess fat from the chicken pieces. Put the chicken in a large baking dish. Put the oil, lemon juice, cumin, paprika, red pepper flakes, oregano, thyme, salt and pepper in a bowl and mix well. Pour over the chicken and turn to coat well. Cover and set aside for atleast 30 minutes, or refrigerate for 6 to 8 hours.

Make sure all the chicken pieces are skin side up in the dish and roast in a preheated oven at 400 degrees F until browned and cooked through, 50 to 60 minutes. Serve immediately with juices.

Bulghur Wheat Pilaf:

2 tablespoons extra virgin olive oil

A handful of cappellini, about 1 ½ oz.
2 garlic cloves
1 ¼ cups bulghur wheat
1 bell pepper, diced
1 roma tomato, diced 
2 ¾ cups unsalted fresh chicken broth
A few springs of thyme
Sea salt and freshly ground black pepper

Heat the oil in a saucepan, break the cappellini into small pieces as you add them to the pan, add garlic and cook, stirring regularly until browned, about 5 minutes. Stir in bulghur wheat and a good pinch of salt and mix to coat the grains.

Add the stock and thyme, stir and bring to a boil. Cover over low heat and cook, undisturbed, until all liquid has been absorbed, 10 to 15 minutes.  Add diced bell pepper and tomato. Fluff up grains and serve.

Cost:

1.5 lbs of Chicken Thighs - $3.28
Garlic - $0.50
Bulghur Wheat - $1.06
Roma Tomato - $0.35
Thyme - $0.50
Bell Pepper - $2.49
Lemon - $0.20
Cappellini - $0.75
On Hand (spices, olive oil, chicken broth) - $3.00
Total: $12.13
Per Serving: $4.04
Changes:
We like the roma tomatoes and bell pepper mixed in with the pilaf, but there should be a lot of freedom to change that. 

Leftovers:
The skin isn't crispy the next day, and the chicken dries out slightly, but it makes a pretty good lunch.  Save some of the juice to store with the chicken and pilaf.

Dashi Tomato Puree with a Prosecco Cream

Dashi Tomato Puree with a Prosecco Cream

We had a dinner party coming up, which needed a first course.  We also had received a set of cordial glasses as a wedding gift that had been unused.  Greer really likes tomato soup, and there has oft times been a bottle of prosecco opened in celebration with friends and family. 

Ingredients:
Tomato Puree:

2 lbs vine ripened tomatoes, quartered
3 large garlic cloves, unpeeled
1 large shallot, diced
1 teaspoon fresh oregano, chopped
1 tablespoon butter
1 cup dashi
1 Thai pepper, thinly sliced

Prosecco Cream:

1 cup whipping cream
1/8 cup prosecco

Directions:

Place the tomatoes and garlic on a pan and cook at 350F for 1 hour. Let cool, remove garlic peel.
Cook shallots, oregano and butter in a saucepan over medium heat until shallots are soft. Add tomatoes, garlic and dashi.  Reduce heat and let simmer for 15-20 minutes. In a blender, puree the mixture and strain through a fine sieve.  Salt and pepper to taste.  Chill.

Add prosecco to cream, and beat until thickened.

Fill cordial glass ¾ full of chilled puree, top with cream, garnish with a Thai pepper slice.

This should make approx 6 servings.

Cost (most bought at Whole Foods):

2 lbs vine ripened tomatoes: $4.07
3 large garlic cloves: $0.15
1 large shallot: $0.63
1 teaspoon fresh oregano: from garden
1 tablespoon butter:
1 cup dashi (approx $1.50 for kombu and bonita flakes)
1 Thai pepper: $0.10
Whipping Cream: $1.70
Total: $8.15
Per plate: $1.36

Changes: It was pretty good the first time through, and worked for a quick bite first course.  I would like to try the tomato puree with lemongrass, and pickle the Thai peppers.

Pad Thai

Pad Thai

Pad Thai usually makes it into our menu a couple times a month.  It isn’t anything we grew up eating, but we have really come to enjoy the Thai flavors.  This is a pretty quick meal to make.  With two people working together, we can get everything ready to eat within 40 minutes.

Ingredients:

½ lb dry rice noodles
14 oz extra firm tofu, cubed
½ lb cleaned, peeled shrimp, cut in half lengthwise
7 fl oz coconut milk
3 large garlic cloves, minced
2 tablespoons canola oil
1 lime juiced
1 lime cut into wedges
1/3 lb snap peas
1 red bell pepper, thinly sliced
¼ cup peanuts, chopped
2 eggs
5 green onions, cut into 2 inch pieces

Sauce:
¼ cup fish sauce

¼ cup rice vinegar
¼ cup water
2 tablespoons brown sugar
3 teaspoons paprika
3 teaspoons chili garlic sauce
1 stalk lemongrass

Directions:

Wisk all ingredients together to make sauce
Soak noodles per package instructions.
Place the oil in a wok and turn on medium high heat. 
Soak the tofu in coconut milk and half the lime juice for 10-15 minutes.
Put tofu and garlic in wok, cook for 10 minutes or until most all liquid has cooked off. Add noodles and shrimp. Add eggs, scramble and mix with noodles. Add sauce and mix together.  Turn off heat, mix in green onions, snap peas peanuts and remaining lime juice.  Serve and garnish with bell peppers and lime wedges.

Cost:

½ lb dry rice noodles - $2.50
14 oz extra firm tofu, cubed - $2.89
½ lb cleaned, peeled shrimp, cut in half lengthwise - $7.27
7 fl oz coconut milk - $1.15
3 large garlic cloves, minced - $0.50
2 limes - $0.40
1/3 lb snap peas - $1.25
1 red bell pepper, thinly sliced - $2.49
5 green onions, cut into 2 inch pieces - $0.69
1 stalk lemongrass $0.50
On hand – approx $3.00
canola oil, peanuts, chopped, eggs, fish sauce, rice vinegar, brown sugar, paprika, chili garlic sauce
Total: $22.64
Per Serving: $3.77

Changes:

We’ve experimented with this recipe a few times, and this has been the best result.  Although, we were hoping the lemongrass would have come through a little more.
  
Leftovers:

We think this reheats really well, and the flavors become more pronounced overnight.  This usually makes enough for 3-4 lunches.

Grapefruit and Fried Goat Cheese Salad

Grapefruit and Fried Goat Cheese Salad

This salad was inspired at the bar one of our favorite local restaurants, Bolsa.  They have a very creative bar menu, and on this night were offering a drink with grapefruit, arugula and peppercorns.  We thought it would make an interesting salad.  The result is below.

Ingredients:

Arugula – ½ of 4 ounce package

1 grapefruit
½ lb goat cheese
Bread Crumbs
1 egg, beaten
Canola Oil
Dressing:
1 Meyer lemon, juiced
1 tablespoon Mirin
Pinch of salt

Directions:

Supreme the grapefruit.  Cut the supremes in half and set aside in a bowl. http://chefinyou.com/2010/01/how-to-supreme-fruits/

Fried Goat Cheese Balls:
Form the goat cheese into 1.5” balls. Dredge thru egg.  Coat in bread crumbs. Fry in canola oil until golden brown.  Remove from oil and set on cooling rack.  We were able to make 10.





Dressing:
Wisk together lemon juice, mirin and salt.

Combine arugula and grapefruit supremes, toss with dressing.  We only used about half the dressing. Plate and add fried goat cheese balls.

Cost (everything bought at Central Market):

Arugula - $3.49/2 = $1.75
1 grapefruit - $1.93
½ lb goat cheese - $4.29
1 Meyer lemon, juiced - $0.93
On Hand - $1.00
1 tablespoon Mirin
Bread Crumbs
1 egg, beaten
Canola Oil


Salt
Total:  $9.90.
Per serving: $4.95

Served alongside lamb chops, and no leftovers to speak of.  We were really happy with the recipe as is, but pancetta would probably be a good addition.

Mahi Mahi with Cous Cous Piccata

Mahi Mahi with Cous Cous Piccata

We saw Mahi-mahi on sale for the week, and tried to work a meal around it.  The cous-cous turned out to be the best part of the dish.

Ingredients:

Fish:
1 lb Mahi Mahi

Salt
Pepper
Olive Oil

Topping:

2 Roma tomatoes, diced
Green Onions – ½ bunch, sliced
2 oz mushrooms, thinly sliced
¼ lemon, juiced

Cous-Cous:
2/3 cup cous cous

2 teaspoons olive oil
Chicken broth (per cous cous cooking instructions)
Salt
2 Teaspoons olive oil
½ cup white wine (we used Kung Fu Girl Reisling)
2 tablespoons capers
Green Onions – ½ bunch, diced
¾ lemon, juiced
1 tablespoon unsalted butter
1/3 cup Feta

Cooking Instructions:

Topping:

Add olive oil to pan, and sauté thinly sliced mushrooms and green onions (3-4 minutes).  Remove from heat.  Mix with diced tomatoes and add lemon juice.

                                                                           Fish:

Cut fish into individual servings. Lightly brush fish with olive oil. Season with salt and pepper.  Cook fish 3-4 minutes/side in same pan as fish topping.  Keep warm.

Cous-cous:
Cook cous-cous per package instructions. Using the same pan fish was cooked in, add olive oil, white wine, green onions, capers, lemon juice and let simmer until reduced by half.  Add butter, let melt.  Add sauce and feta cheese to cooked cous-cous.

Cost (bought from Central Market):
Mahi-Mahi: $12.71

Green Onions: $0.69
Mushrooms: $0.63
Roma Tomatoes: $0.94
Lemon: $0.33
White wine: $12/bottle
All other ingredients we had on hand, approx $4.00
Total: $31.30
Per Meal: $7.83

Leftovers:
We ate about half for dinner, and had the remaining for lunch the next day.  It reheated well one day later.

Changes:

We intended to include dill with the fish topping, and chopped Italian parsley with the cous-cous piccata.