Best Banana Bread Ever

All banana breads are not created equal—at least in my opinion. While I rarely eat a banana bread that I don't like, there are only a few that I love. It is important to use brown, over-ripe bananas in order to get the best flavor out of the bread. I think my subconscious often helps me to “forget” that I bought bananas so that they go brown on my kitchen counter, leaving no other option but to put them to use in a loaf of banana bread.

Banana Bread

1/3 cup melted butter

2 over-ripe bananas, mashed

1 cup brown sugar

1 egg

1 ½ cups whole wheat flour

1 tsp baking soda

¼ tsp ground cinnamon

¼ tsp ground ginger

1/8 tsp ground clove

1/8 tsp ground nutmeg

¼ tsp salt

1 tsp vanilla

Preheat the oven to 350 degrees. In a saucepan or microwave, melt the butter. In a large mixing bowl, peal and mash the bananas. Stir in the butter. Add the brown sugar and vanilla and mix. Add the egg, stir until well blended. Add the flour, baking soda, cinnamon, ginger, clove, nutmeg, and salt. Mix until all ingredients are incorporated.

Grease a 9 x 4 inch bread pan. Pour the batter into the pan, it should come about ¾ of the way up the sides. Put in the oven and cook for 45 minutes, check. If the middle of the loaf is firm and springs back when touched, remove from oven. If not, cook for another 10-20 minutes checking frequently. (Cook time will vary in every oven.) When done, remove from oven and let cool 5 minutes. Take out of loaf pan and cool—slice up and eat warm!

Yield: 1 delicious loaf

Very Versatile Fruit Salad

I'll admit, this is my ultimate summer potluck don't-have-time-or-inspiration-to-bring-a-complicated-dish savior. It isn't a cop-out by any means though and always gets compliments. It is also a nice one to have in the back of your head for a quick side dish with any meal you feel needs rounding out.

Very Versatile Fruit Salad

Choose 3-5 of the below fruits:

Apple

Banana

Tangarine

Orange

Peach

Pear

Nectarine

Honeydew*

Mango

Plum

Apricot

Grapes

Raisens

Craisens

Cantalope*

Pineapple*
Watermelon*

Canned Peaches

Canned Mandarin Oranges

Canned Pears

Depending on the amount of fruit salad you want, start with 1-2 pieces of each fruit (1/4-1/2 of any melon). If you are not sure what amount you want, go with less first, it is always easier to add more fruit than take it away. Peel, chop, and de-seed your chosen fruits as necessary and throw in a bowl. Add the juice of 1 lime or ½ a lemon—this adds some zesty flavor and stops everything from turning brown so fast—along with ½ tsp cinnamon, ¼ tsp clove powder, ¼ tsp nutmeg, ½ tsp ginger, and 1 tsp vanilla extract*. Stir and Serve.

Using fresh fruits is preferable, but depending on the time of year and fullness of the fridge, using a can of fruit can help round the salad out nicely. I prefer manadarin oranges above any other canned fruit. Raisens/craisens and grapes are excellent accent fruits/flavors that make the salad seem more exciting.

*When using honeydew, cantalope or watermelon in the mix, I would recommend omitting the cinnamon and sometimes using a little less of each spice. The salad won't be ruined if you choose not to mess with the spices, but for some reason, I normally do when using these three fruits.

Minestrone Soup

Ah, one of my all time favorites. There is nothing fancy about a Minestrone soup, but a good one just can't be beat. It is warm, filling, and only gets better with time, so makes excellent leftovers.

Minestrone Soup

½ onion, chopped
5 small carrots, peeled and chopped
3 sticks celery, washed and chopped
¼ head of cabbage, chopped
1 yellow zucchini/summer squash, chopped
1 green zucchini, chopped
1 TBS ghee or safflower oil
5 cups vegetable boullion/vegetable stock (you may use beef or chicken if preferable)
5 cups water
2, 14.5 oz cans diced tomatoes, undrained
1 TBS dried basil
1 TBS dried oregano
3 tsp salt
3 tsp garlic
1 cup pasta (shells, twists, or elbows)
1 can black, white or garbanzo beans, drained and rinsed

Peel and chop the onion. Set aside. Peel and chop the carrots. Put the ghee/oil in a large saucepan and heat. Add the onions. Saute for 2-3 minutes. Add the carrots and 1 cup of water. Continue to cook covered over medium-high heat.

Chop the celery and both zucchinis. Add to the pan with the remaining 4 cups of water.

Open the two cans of tomatos and add to the pot. Add the 5 cups of veggie stock or boullion along with basil, oregano, salt, and garlic. Bring to a boil. Chop and add the cabbage.

Simmer for about 45min-1 hour or until the veggies are cooked. Cook the pasta in a separate pot until slightly firm. Drain and add to the pot. Add the rinsed and drained beans. If possible, let sit 1-2 hours before eating for the flavors to combine. Enjoy!

Yield: 5-8 servings.