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Low-Fat, Sugar-Free Banana Bread (And STILL delicious!)

14 Apr

I made this Sunday evening after a long day of Showcase and tours at Suffolk. I found two different recipes that I really liked, so I attempted to combine them. The recipes were adapted from Joy the Baker and Cooks.com

I may have made a few mistakes here and there, since I for some reason could not find any measuring cups in my apartment, so I had to guesstimate a few times. I also didn’t realize that it is not as easy to “wing it” with baking like it is with cooking. And no, baking powder and baking soda are NOT the same thing… apparently they are very different in fact…hmm that’s something they should teach you in school. I have to say baking is a lot more challenging than cooking if you are not following a recipe exactly… but I’ll do my best to give some measurements…


3 or 4 mashed bananas
1 tsp. sweetener
2 eggs*
1 3/4 c. sifted cake flour
3 tsp. baking powder
1/4 tsp. salt
1/4 c. chopped nuts
I also added:
about 1/4 cup of Splenda Brown Sugar
1/2 cup of Oats
Tsp cinnamon
*I substituted 4 egg whites for the 2 eggs
Sprinkle artificial sweetener over bananas and stir until dissolved. Beat eggs and blend into bananas. Sift dry ingredients, add nuts and blend with banana mixture. Pour into greased pan. Bake at 350 degrees for 25 minutes, lower heat to 300 degrees and bake another 35 minutes or until done.

I would also add some more Splenda or brown sugar for the next time I made this- it just was not sweet enough for me.

My favorite way to eat it is heated up with some melted peanut butter, and/or with some made up oatmeal and fruit on the side, or some sugar free vanilla ice cream for dessert!

Enjoy!

Ahi Tuna Recipe

8 Mar

This delicious meal was very easy to make! We didn’t have the mirin, so we just went without. Check the market for sales- I found these tuna steaks a while back- they were on sale for 3 bucks each. I just kept them in the freezer until I was ready to make this dish. I served it with brown rice and a mixed green salad with avocado and tomato, with an Asian dressing.

Ingredients

  • 1/4 cup soy sauce
  • 1 tablespoon mirin (Japanese sweet wine)
  • 1 tablespoon honey ( I used Agave)
  • 2 tablespoons sesame oil
  • 1 tablespoon rice wine vinegar
  • 4 (6 ounce) tuna steaks
  • 1/2 cup sesame seeds
  • wasabi paste
  • 1 tablespoon olive oil
  1. In a small bowl, stir together the soy sauce, mirin, honey and sesame oil. Divide into two equal parts. Stir the rice vinegar into one part and set aside as a dipping sauce.
  2. Spread the sesame seeds out on a plate. Coat the tuna steaks with the remaining soy sauce mixture, then press into the sesame seeds to coat.
  3. Heat olive oil in a cast iron skillet over high heat until very hot. Place steaks in the pan, and sear for about 30 seconds on each side. Serve with the dipping sauce and wasabi paste.

Vegetarian Chili

9 Feb

As promised

I wish we always had Wednesdays off

3 Feb

Yesterday ended up being a snow day for Boston. I was supposed to go into my internship at Cone, but the office was closed. I was able to get some work done from home, though I have to admit it is pretty hard to stay motivated to work when sitting on the couch in my PJs, with Facebook on one tab, and Ellen on TV.

I also discovered Facebook Scrabble, so that took up most of the day itself. I am always so,so busy throughout the week that when a day like yesterday came along, I had to take advantage of it. Rarely do I just get to sit inside and do nothing. It was great. After realizing I had absolutely no food, I went to the local market in the North End called The Golden Goose. This is where I get all of my groceries, since it is right behind my house. (And they do wine tastings on Fridays!)  I do wish that there were a Stop and Shop or Shaws closer though, because the Goose only offers one brand of everything, and so they can charge a lot for common groceries, since we pretty much have no choice. It’s better than trekking it all the way over to Whole Foods on Cambridge street, or Shaw’s on Boylston, though. But with large orders, Peapod is definitely the way to go. My room mate and I will wait until we can’t take it any longer and order a month’s worth of groceries from Shaw’s and get it delivered.

Anyways, I picked up ingredients to make up a new vegetarian chili recipe that my sister gave me, but I had to add-lib a bit. Pics to follow!

Vegetarian Chili

2 teaspoons vegetable oil

2 cups chopped green bell pepper

2 cups chopped red bell pepper

1 cup chopped onion

4 garlic cloves, pressed

1 tablespoon chili powder

3/4 teaspoon ground cumin

2 cans (14.5 ounces each) diced tomatoes, undrained

1 can (15.5 ounces) mild chili beans in sauce, undrained

1 can (15.5 ounces) pinto beans, drained and rinsed

1 can (15 ounces) black beans, drained and rinsed

1 can (7 ounces) whole kernel corn, drained

Toppings such as shredded cheddar cheese, sour cream and snipped fresh cilantro (optional)

1. Heat oil in Professional (4-qt.) Casserole over medium-high heat until hot. Add bell peppers, onion, garlic, chili powder and cumin; cook until vegetables are crisp-tender, about 5 minutes.

2. Add tomatoes, beans and corn to casserole; mix well. Bring to a boil; reduce heat and simmer, covered, 45 minutes, stirring occasionally.