Archive | January, 2011

Banana Bread

28 Jan

I have a hunch that Boyfriend plots.  He buys bananas every week, and doesn’t eat all of them. He lets them sit there and get brown, only then to say “Oh no, the bananas are getting ripe…” juuuuust as I’m in earshot. He does this so that I get the notion in my head to make banana bread with them. He thinks the can just put the thought into my head, and have nothing to do with it. But it’s alright, I love him anyway 🙂


I must confess that even though I have everything from blueberry crumb bars (a family favorite), to 15 different types of cookies, and 30 types of cupcakes. I have made cupcakes look like a bowl of spaghetti, I have covered things in hot caramel sauce, I have made-from scratch- an entire croquembouche. But the ONE thing that has given my problems has been banana bread. I know, it sounds so simple. Every time I made it, it was either too gooey, or too dense, or doesn’t even taste like banana.

Not anymore, thanks to America’s Test Kitchen.  Boyfriend’s brother’s girlfriend got him a copy of The Family Baking book for Christmas, and I think I’ve used it way more than he has.
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Football Fare

24 Jan

Pepperoni pinwheels

 

Ingredients:

  • 1 tube crescent rolls
  • shredded mozzarella cheese
  • pepperoni

Directions:

  1. Unroll crescent rolls into 4 rectangles, pinch seams together
  2. Lay shredded cheese and pepperoni onto rectangle (this is so vague because, really, you can add as much or as little as you like. I wouldn’t go more than 2 Tablespoons of cheese though.)
  3. Starting with the shorter side, roll.
  4. Cut roll in half and then cut those pieces in half.  Place on greased cookie sheet or parchment and bake at 350 degrees F for 9-11 minutes.

This recipe is really so easy, I almost feel bad that the directions are so vague.

 

This turns into a wonderful roasted garlic white bean dip

 

When garlic is roasted, it takes on this sweet, creamy, caramelized taste.

Ingredients:

  • I head garlic, roasted
  • 1 15 oz can white beans, drained and rinsed.
  • juice from half a lemon
  • salt
  • pepper
  • olive oil
  • veggies and pita chips

Directions:

  1. Cut the top part of the head of garlic off, place on a sheet of aluminum foil and drizzle with olive oil. bunch up the foil, Roast the garlic at 400 degrees F for 40-50 minutes until brown and fragrant.  When garlic is cooled, remove pieces of garlic from the skin with a fork.
  2. In a food processor, or blender, put the drained and rinsed beans, salt, pepper, lemon juice, and garlic. Pulse a few times until pasty.  Drizzle in as much olive oil as it takes for it to come together into a smooth consistency.
  3. Serve with cut up carrots, bell peppers, celery, cucumbers, broccoli, anything! We love them with whole grain pita chips

 

Football

23 Jan

It has to be said. I’m a Jets fan (I also root for the Cowboys, but that’s been ingrained in me since birth.)

While they didn’t have an awesome year, I am still proud of the Jets, and how far they came. Making it to the AFC Championships two years in a row is pretty awesome. So what if we didn’t win? It would have been nice, yes, but I also think that there’s a lot to be proud of.

We beat the Steelers this year, we beat the Patriots twice (one being in the playoffs to knock them out) we took down the Colts in the playoffs.

All in all, I think it was a good year for the Jets. Boyfriend however is ranting about it still and I can tell he’s upset about it. He’s the type to yell and scream at the screen and thinks the players can hear him 😛

I however, am a quiet, composed, shy fan….

I couldn’t even say that with a straight face. Tonight I threw a pillow and hit my friend that was sitting on the floor. I am almost as loud as boyfriend and I get really into things.

Anywho- I know this is a food blog, and of course we had all your usual fares. Dogs in a blanket, pepperoni pinwheels, white bean garlic dip (recipe coming soon) bruschetta that boyfriend made, and a wonderful artichoke dip that our friend made for our halloween party that is quickly becoming very popular around here.

How do you guys feel about how this season of Football turned out? Do you love them game? Or do you just wait for Superbowl because it’s a good reason to have a party and make delicious food?

Healthy Chocolate Chip Cookies

21 Jan

Now that we are in a new year, I’m sure at least one of us has gone into the “I’m going to eat nothing but lettuce for a month” mode. Okay, well maybe not that intense, but just like everyone else in the world, I’m sure we all want to lose weight and tone up for the coming year. How many of us have already slipped up on that? -Raises hand-

Okay, maybe we have slipped up a little bit, but what’s life without some guilty pleasures? Luckily, I have been experimenting with recipes. Trying to see how I can make those old favorites and comforts a little bit easier on the clothes we already have in the closet. An easy way to do this is with lots of whole grains.

Think about how many things we eat in a day that can be converted into whole grain. Breads, rice, cereal, tortillas, pasta… It takes a little bit of getting used to if you’re used to the sugary taste of whitened products, but once you go there, you’ll find that it’s hard to go back.  Boyfriend and I buy everything either “brown” or whole grain now, and we love it. But that doesn’t mean we don’t live a little too 😛

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Photos.

21 Jan

Bare with me, I’m still learning! 🙂 All taken with the lovely point-and-shoot Boyfriend got me for my birthday.




Goulash

16 Jan

I know that some people have very different views about what goulash is to them.  Some go the Hungarian route, some go with just ground beef and a tomato based sauce over elbow noodles. No matter what kind you make, or what you call goulash, it’s a complete comfort food.  It brings you back to when you were a child, and things were simple, before bills, kids, pets, boyfriends :-P, girlfriends and being responsible for everything in your life.

My version of goulash is my Mom’s, which is based off of my Father’s mom’s goulash. It’s creamy, and meaty, and when served over delicious, buttery egg noodles, it’s familiar.

 

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