Banana Bread: Problems Solved

I read a lot of vegan cookbooks and blogs.  This reading has lead me to the discovery that banana can be used as an egg replacer.  When I was looking for a banana bread recipe to use up the three sad looking bananas in my refrigerator I refused to use a recipe that contains eggs because they aren't needed.  I looked through my vegan cookbook stash and turned to The Alternative Vegan.  It contained a banana bread recipe that of course contained no eggs, but also no fat other than peanut butter.  I was intrigued.  The recipe also suggested not baking the bread in a loaf pan because the middle might not get cooked through.  Brilliant!  I've had so many loaves of zucchini bread that were not all the way cooked through because they were loaves.  I mixed up all the ingredients for the bread and popped it in a greased pie plate.  I was a little concerned about the bread because it came out of the oven very dark, and I thought it had burned.  However, when I tasted a piece I realized it was fine.  This was a great banana bread, and I wrapped it up as a Mother's Day gift for my mother-in-law.  I will, from now on, bake bread like this in pie pans rather than loaf pans, and I will not use egg in recipes that call for bananas.

Weeknight Kitchen: Crispy Chicken Cutlets on a Heap of Spring Salad

Wow, yet another recipe from The Splendid Table's Weeknight Kitchen.  For those of you who are new around here, The Splendid Table, a weekly show about food on NPR, puts out a newsletter with an easy week night recipe once a week.  You can go here and sign up if you're interested.  

This weeks recipe was Crispy Chicken Cutlets on a Heap of Spring Salad.  I don't really think I make cutlets but more of chicken strips.  I was very worried when I first began breading these because they seemed to have an abnormal coating, but once I started frying each juicy strip on chicken I realized they would be wonderful.  The chicken strips were extremely crunchy, moist, and tender.  The buttermilk added a tang that eggs alone would not have had.  I will use this method next time I want chicken strips.  As for the greens, I just used bib lettuce and romaine.  A tiny package of arugula is very expensive, so I wasn't about to use that as my primary green. I didn't add the dill either, but I chopped up some parsley in the lettuce.  I started added herbs to salads last year, and I really like the flavor it adds.  The dressing for this salad is extremely versatile with the herbs as well.  I had rosemary instead of tarragon, so that's what I used.  I would have like a thicker dressing, so next time I may add some arrowroot powder to thicken it.  The dressing would make a great dip or sauce on fish.

The Simple Things

I had leftover to eat tonight, and I wasn't very excited about them; however, it was getting late, and I was hungry.  I remembered the pretzel bread I had stashed away in the freezer, so I popped that in the oven.  I ate it still warm with some sharp cheddar.  It was a moment of perfect bliss and happiness.  It really is the simple things in life that make everything great.  I've always been told it takes so little to make me happy, but I don't think that's a bad thing.

What are your simple pleasures?

Black Beans to the Rescue.

I didn't feel like eating the leftovers in my fridge tonight, but I wanted something quick that didn't involve anything from the freezer.  I had a batch of cooked black beans that I've been adding to a batch of pinto beans and ham that I thought had too much ham, so I decided to do something with the beans.  I added a roma tomato, a clove of garlic, a quarter cup of onion, a few pickled jalapeños and some of the liquid, siracha, cumin, chili powder, and salt, and I simmered this for about 20 minutes.  It was served with two cheese quesadillas on corn tortillas.  It was a quick meal that was spicy, delicious, and filling.  This meal makes me think cooked black beans would be a good addition to my refrigerator at all times.

More Asparagus

One of the many things that makes me feel apprehensive about my upcoming move is leaving behind the garden.  I know I can do a container garden for a few years until we actually buy a house, and yes, I can go to farmer's markets, but what about this huge asparagus harvest I got this weekend.  You can see pictures below with the soda can added for scale.  I'm trying to be good and share it; I really am, but part of me wants to be greedy because I don't know if this is something I will ever get to experience again.  Don't be too sad for me though because there are good things about the move (living with my husband, going back to school), and I get to stuff my face with asparagus at least one last Spring.

Weeknight Kitchen: Pan-crisped Deviled Eggs on Spring Greens

Wow!  Two Weeknight Kitchen posts in a row, and I have a third one planned for this weekend!  When I saw this recipe for Pan-crisped Deviled Eggs I was intrigued.  My dad and I had just had a discussion about deviled eggs and egg salad.  My statement on egg salad was that I really liked it because it was like deviled eggs you could eat on a sandwich.  This recipe was for deviled eggs that were stuffed, pan-fried, and then put on a salad.  How could I resist?

My family has always made standard deviled eggs: a bit of vinegar, some Miracle Whip, and the egg filling.  When I saw this recipe had ham and dried apricots I was a little apprehensive, but I'm willing to try anything once, and I'm still trying to use up my Easter ham.  The combination of ingredients turned out very similar to the traditional egg I'm used to, but a little better.  The salt from the ham and the occasional sweetness from the apricot was lovely.  I will be making these again.  I put way too much oil in the pan, and even though I liked the flavor change crisping these eggs gave them, I will broil them next time or skip the step completely.  The idea of using extra egg filling to make a salad dressing made a delicious, creamy, dressing.

Weeknight Kitchen: Saute of Seafood with Garlic Orange Glaze

It's been awhile since I've done a Weeknight Kitchen post.  I meant to do one every week, but honestly, it seems like for months the recipes either didn't appeal to me, or they had ingredients that I couldn't find in my area.  When I saw the recipe for Saute of Seafood with Garlic Orange Glaze I knew I needed to make it.  I already had all the ingredients in my house except for the fish.  I went with tilapia for this because I wanted a mild fish that would make the sauce shine through.  I will definitely be making this again.  It was great with the tilapia, but next time I'll probably use salmon or seared tuna.  This would also taste great with chicken or pork.  This meal came together very quickly.  I pealed and tossed a few sweet potatoes in the oven with salt and olive oil and roasted until browned and crispy.  Then I lightly steamed asparagus while preparing the fish. The fish came together in about 20 minutes.  When I handed my husband a plate he exclaimed "We have food already?"