Banana Muffins

 ~from the kitchen of my beautiful wife~ 

Ingredients: 

3 large ripe bananas, mashed
1/3 cup butter, melted

3/4 cup white sugar

1 large egg
1-1/2 cups all-purpose flour 

1 teaspoon baking soda

1 teaspoon baking powder 
1/2 teaspoon salt

Directions: 

Gather all ingredients. Preheat the over to 350°F. Grease a 12-cup muffin tin or line cups with paper liners.

Sift flour, baking powder, baking soda, and salt together in a bowl; set aside.

Mix bananas, sugar, egg, and melted butter in a separate large bowl until well combined; fold in flour mixture until smooth.

Spoon batter into the prepared muffin cups, filling each 2/3 full.

Bake in the preheated oven until tops spring back when lightly pressed, about 25 to 30 minutes.

Cool briefly in the tin, then transfer to a wire rack to cool completely.

 

Banana Bread

~from the kitchen of my beautiful wife~ 

Ingredients: 

3 very ripe bananas, (medium/large)
1/2 cup unsalted butter, (8 tablespoons) at room temperature

3/4 cup granulated sugar (or honey)  

2 large eggs, lightly beaten
1-1/2 cups all-purpose flour 

1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 cup walnuts
1/2 cup raisins

Directions: 

Preheat the over to 350°F. Grease and flour a bread loaf pan (9.25 long x 5.25 wide x 2.75 deep). Lightly roast walnuts on a skillet, continuously stirring so they won't burn. Coarsely chop and cool to room temperature.

In a mixing bowl, cream together 8 tablespoons butter and 3/4 cup sugar (or honey).

Mash bananas with a fork until the consistency of chunky applesauce and add them to the batter along with 2 eggs, mixing until blended.

In a separate bowl, whisk together: 1-1/2 cups flour, 1 teaspoon baking soda and 1/2 teaspoon salt then add to batter.

Add 1/2 teaspoon of vanilla extract and mix in chopped walnuts and raisins. Pour into prepared loaf pan. Bake at 350°F for 55-60 minutes or until a toothpick inserted into the center comes out clean. Let banana bread rest for 10 minutes before transferring to a wire rack to cool.

Vegetable Red Curry

  ~from the kitchen of my beautiful wife~

Ingredients:

1 tablespoon avocado oil or other neutral oil
1 medium yellow onion, thinly sliced

4 cloves garlic, finely chopped
1 (1") piece ginger, peeled, finely chopped
3-4 tablespoons Thai red curry paste
2 (14.5 ounce) cans full-fat coconut milk
1 cup low-sodium vegetable broth
2 teaspoons granulated sugar
1 medium carrot, sliced into coins
1 medium Yukon Gold potato, cut into 1-inch cubes or smaller
1 small head broccoli, cut into florets
1 medium red bell pepper, seeds and ribs removed, cut into 1-inch pieces

3 ounces green beans, halved crosswise (about 1 cup)

3 tablespoons fish sauce (optional)
Cooked rice and fresh cilantro, for serving

Directions:  

In a large pot over medium heat, heat oil. Add onion, garlic, and ginger and cook, stirring frequently, until aromatic, about 3 minutes. Add curry paste and stir until broken up and evenly distributed. Add milk, broth, and sugar and bring to a boil over medium-high heat. Add carrots and potatoes, then reduce heat to low and simmer, stirring occasionally, until slightly thickened and flavors have melded, about 15 minutes.

Add broccoli, bell pepper, and green beans and cook, stirring occasionally, until vegetables are tender, about 5 minutes more. Stir in soy sauce (if using).

Divide rice among bowls. Spoon curry over. Top with cilantro.

Make Ahead: Curry can be made 2 days ahead. Store in an airtight container and refrigerate. Reheat in a pot over medium heat, loosening with water if needed.

 

Avocado Oil Buffalo Ranch Dressing

 ~from the kitchen of my beautiful wife~

Ingredients:

1 cup avocado oil
1/3 cup medium buffalo sauce (my favorite is Primal Kitchen Oriiginal Buffalo Sauce)
1 tablespoon fresh lemon juice
1 tablespoon apple cider vinegar
1-1/2 tablespoon dried dill
1 tablespoon minced garlic
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground mustard
1/2 teaspoon paprika
2 tablespoons dried parsley
1 teaspoon dried oregano

Directions:  

In a quart-size, wide-mouth Mason jar, add all the ingredients. Put the top on the jar and shake vigorously. Pour over your favorite salad. Store in the refridgerator up to 1 month.

Instant Pot Chicken Tortilla Soup

~from the kitchen of my beautiful wife~
Serves 8

Ingredients:
1-2 tablespoons olive oil
1 onion, diced
5 garlic cloves, rough chopped (or sub 1 tablespoon granulated garlic)
1-2 cups carrots, diced
1 cup celery, diced
1 x 14.5 ounce can diced tomatoes, and juices (preferably fire roasted) or 1-1/2 cups diced tomatoes
1 small can 4 ounce can, mild green chilies (or sub 1 poblano chili, diced)
1 lbs. chicken thighs (boneless, skinless, fresh or frozen) left whole (or breasts - see cooking notes)
1 cup dry black beans or sub 1-2 cans black beans, or sub corn-see notes (do not use dry beans with chicken breast as breasts will over cook)
4 cups chicken stock or broth (or water with 4 chicken bouillon cubes)
2 cups water
2 teaspoons salt, more to taste
2 teaspoons cumin
2 teaspoons chili powder
1 teaspoon dried oregano
juice from 1-2 limes 
optional: for a smoky heat, add a little chipotle (either the adobo sauce from canned chipotles, or a little ground chipotle powder to taste)

Directions:  

Set the Instant pot to the Saute function.  Saute onions (if using granulated garlic, add later with the spices) in the oil for 3-4 minutes while you prep the garlic, carrots and celery.  Add them to the pot, and saute 3-4 minutes.  

Add the diced tomato, green chillies, chicken thighs (whole), dry black beans (or canned, drained), chicken stock, water, salt and the spices.  Give a good stir, and set the Instant pot to pressure cook on high.  If using dry black beans, pressure cook 22 minutes.  If using canned black beans, pressure cook 14 minutes (same for either fresh or frozen thighs).  Manually let pressure out.

Shred chicken thighs with two forks.  The soup will thicken. (At this point you could add corn, and return to saute setting for a few minutes.). Squeeze with a generous amount of lime juice and taste for salt, adding more if necessary - especially if you used dry beans, you will need to add more.  You want a good balance between lime and salt.  (If soup tastes bland, it probably needs more of each.)

Top with tortilla strips, cheese, sour cream, scallions or avocado and cilantro.  Add hot sauce for added heat. 

Rotisserie Chicken and Potato Chowder

~from the kitchen of my beautiful wife~
Serves 4

Ingredients:
4 slices bacon, chopped
1 tablespoon, unsalted butter
1 leek (white and light green parts), halved and sliced
2 cloves garlic, pressed
1 teaspoon fennel seeds, crushed
2 tablespoons all-purpose flour
2 cups whole milk
4 cups chicken stock
3/4 lbs. red potatoes cut into 1/2-inch chunks
6 sprigs thyme
Kosher salt and freshly ground black pepper to taste
2 cups shredded rotisserie chicken
1 cup frozen corn, thawed
Sliced fresh chives, for serving

Directions:  

Cook bacon in a large pot over medium heat until browned and crisp, 7 to 8 minutes; transfer to a paper towel-lined plate with a slotted spoon.  Reserve pot. 

Add butter and leek to reserved pot.  Cook, stirring occasionally, until just tender, 3 to 4 minutes.  Add garlic and fennel.  Cook, stirring, until fragrant, 1 minute.  Add flour and cook, stirring, 1 minute.  Slowly whisk in milk and then stock.  Add potatoes and thyme.  Season with salt and pepper.  Bring to a boil, reduce heat, and simmer until potatoes are tender, 14 to 16 minutes.  

Add chicken and corn.  Cook until soup is heated through, 1 to 2 minutes.  Discard thyme.  Serve topped with crispy bacon and chives.  

Grandma Hannah's Swedish Meatballs

~from the kitchen of my loving grandmother~
Serves 8

Ingredients for Meatballs:
1-1/2 lbs. ground round
1/2 lb ground pork
1 medium onion - chopped very, very fine
1/1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon allspice
pinch of nutmeg
1 cup bread crumbs
1 egg - beaten with a fork

Directions:  

Mix all together well.  Form into small balls and brown in pan.  I roll about ten or so and then brown.  Remove from pan and put on plate nearby, and then brown another batch.  When all have been browned, return all to your skillet and add a bit of water, about 1/2 cup and mix all the drippings well into it.  Cover and continue to simmer for about 30 minutes, which checking often to stir and just to see how they are doing.  Then make up gravy by adding a mixture of flour and water to skillet and the meatballs right there, to make a nice consistency.  The more gravy the better, as you will need for potatoes which grandma always served with the meatballs.  I generally taste the gravy and re-season with salt and pepper if necessary.  Grandma just cut up nice potatoes into chunks and boiled in another pan until done.  Then when serving meatballs, just spoon lots of gravy onto both the meatballs and potatoes.