It’s hard to beat banana bread. It requires the use of an ingredient that is on its last legs (that brown and mushy banana in your fruit bowl is just perfect), demands minimal time to make, and a moist loaf, sitting on one’s counter, is a hit with anyone. Yes, anyone. I have never met someone who doesn’t like banana bread and frankly, would prefer not to meet the person who passes on a slice.
I posted my favorite recipe for banana bread years ago on Minced. My mother made it for my brothers and me growing up and so in addition to being ridiculously tasty, I also like it because it tastes like home and a mother’s love. It’s a classic for sure, but that hasn’t stopped me from experimenting with other recipes.
Posted in Baking, Bread, Recipes
Tagged banana, banana bread, Bon Appetit magazine, Chocolate, Chocolate chips, Coconut, Food, Hawaii, pecans, recipes
How many times have you stood in front of a wide open refrigerator wondering what’s for dinner? You’ve already scavenged your pantry, completely unpacked your freezer and are now hoping to make something out of the odds and ends in your fridge. Anything will do, you just don’t want to go to the grocery store or succumb to ordering a pizza.
I’m often asked what basic pantry ingredients should be kept on hand in one’s kitchen and the ingredients in this recipe should all be on that list. A pantry that has been thoughtfully stocked is, in my opinion, the best way to eat healthy. For let’s face it, every one of us is more likely to cook for ourselves if we have everything we need at our fingertips.
Posted in How-To, Recipes, Soup, Vegetarian
Tagged basic pantry ingredients, cooking healthy, Food, grocery shopping, lentils, meal planning, recipes, well-stocked pantry
This time of year, when we are firmly in winter’s grasp and spring seems so very far away, it can be nice to serve a little sunshine on your table. This salad rises to the occasion nicely with a combination of bright blood oranges and navel oranges. In both looks and taste, the citrus zing that this salad provides will not only brighten even the dreariest winter day, but also serves as an ideal counterpoint to the often heavy dishes of winter.
Several years ago, my husband gave me Paula Wolfert’s cookbook The Food Of Morocco and I’ve been entranced by the cuisine ever since. Morocco’s on my bucket list and the chance to spend time wandering through a Moroccan market shopping for spices is high on my list of culinary must-dos.
A bite of freshly baked bread, slathered with butter, and sprinkled with a little sea salt has to be one of life’s great pleasures. Yet when it comes time to bake bread at home, most of us cry “uncle.” The time required for rising, the messy kneading, and, for better or worse, the reputation that bread baking has for being tricky causes us to pass when it comes to baking our own bread. That is until now.
Beer bread is about as simple as it gets. Baking powder takes the place of yeast for leavening thus eliminating the need for long rise times. This recipe for bread also requires no kneading. After mixing the ingredients in a large bowl, one need only scrape the dough into a greased loaf pan before it goes straight into the preheated oven. Not one hour later, you pull out a gorgeous loaf with a dense and moist crumb. This, my friends, is bread baking that everyone can get behind.
Harira is a traditional hearty Moroccan stew typically served during the holy month of Ramadan. During the ninth month of the Islamic year, it’s forbidden to eat or drink anything between sunrise and sunset. A cannon, fired at sunset, marks the end of the day’s fast and families sit down for the Iftar, or the evening meal that breaks the fast. In Morocco, harira is the dish served for Iftar and it’s made in large batches to serve many people. Dried fruits such as dates, sweets, and other small bites are traditional accompaniments.
The observance of Ramadan is guided by the lunar calendar. Each year the holy month begins on an earlier date than the year before. In 2014, the month of prayer and fasting will begin on June 28th and end on July 27th. Last year, Ramadan began on July 8 and in 2015, observance will begin on June 18. The use of the lunar calendar means that Ramadan eventually takes place during every season and consequently, the ingredients of harira change to reflect the season in which it is being made.
Posted in Moroccan, Recipes, Soup
Tagged Beans, chickpeas, dinner, Food, harira, kale, lentils, Morocco, Ramadan, Recipe, saffron
When I first learned of cake pops, I have to admit I wrote them off as a short-lived fad. Even when they appeared in the Starbucks pastry case, I still didn’t think much of them. From a quick google search, I learned they are made by mashing cake with icing to form a dense mixture that is then dipped in a chocolate bark coating. Any food stuck on a stick is sure to get a boost in ratings and the fact that cake pops can be decorated creatively somewhat explains their popularity.
Yet, I still wondered, why not just eat cake? Mashed cake and frosting sounded more like a 1 year old’s birthday party then a subject worthy of blogs (like this one) being dedicated to it.
Posted in Cakes, Dessert, Kids, Recipes
Tagged birthday parties, cake pops, cream cheese frosting, Food, frosting, kids, recipes, yellow cake