January 14, 2016

Healthy Banana Blackberry Bread

I have had too many bananas in the house lately and this results in baking them when they're ripe. I have many banana breads that I love including David Leibovitz's recipe and my favorite, Dominque Ansel's (creator of the cronut). As I was craving something a little healthier I decided to make this which is comprised of oat flour (oats that are ground in a food processor), maple syrup instead of sugar, olive oil instead of butter, and lots of blackberries :) 

The result is a loaf that's verging on *too* soggy but still holds itself together just long enough for you to cram it into your mouth. I liked it as a change of banana bread pace and especially as a guilt-free option!

  • •2 cups + 2 tablespoons oat flour (you can make this by simply grinding up oats in the blender until they’re powder), divided 
  • •1 teaspoon baking soda
  • •1 teaspoon cinnamon 
  • 1/2 teaspoon salt
  • •1/2 cup + 2 tablespoons pure maple syrup
  • •2 large eggs, room temperature
  • •1/2 cup coconut oil or olive oil (if using coconut it must be melted)
  • •1 cup ripe bananas, mashed (about 3 large bananas)
  • •2 tablespoons Greek yogurt
  • •2 teaspoons vanilla extract
  • •1 cup blackberries, cut in half
  1. Preheat oven to 350 degrees (F). Line the bottom of a loaf pan with parchment paper and spray with non-stick spray.
  2. In a medium bowl, sift together 2 cups of the oat flour, baking soda, cinnamon and salt; set aside. In a separate large bowl, beat maple syrup and eggs with a whisk until well combined, about 3 minutes. Add oil (or butter, if using that), mashed bananas, Greek yogurt, and vanilla. Gently mix in dry ingredients. Place blackberries in a small bowl and toss with remaining oat flour. Fold blackberries (I cut them in half) into the batter.
  3. Pour batter into the lined loaf pan and bake for 45 minutes to an hour, or when a cake tester comes out with just a few crumbs sticking to it. Allow bread to cool completely before slicing.
Recipe from: http://bakerbynature.com/healthy-blackberry-banana-bread/

January 13, 2016

Asian Chicken Noodle Soup

It rained and was cold for about a week in LA and we all whisked up some soups and took out our winter coats for the week. I made this simple but satisfying Asian chicken noodle soup. 



I didn't change a thing from the original recipe except douse my bowl with sriracha at the end :) 

Recipe from: http://www.cookingclassy.com/2015/09/asian-chicken-noodle-soup/

January 12, 2016

Butternut Squash Enchiladas and Warm Apple Pudding Cake

These recipes were both pretty good but the fan favorite was definitely the warm apple pudding cake. Think banana bread floppiness meets sticky toffee cake stickiness meets heaven. I ate three servings and could have eaten more.

These enchiladas are pretty typical enchiladas because I used the same pre made sauces I usually use from Trader Joe's. I bought the green sauce from a local Mexican store but I can't say I could taste it much. The differentiating factor in these enchiladas was definitely the sage flavor in the filling and on the top in the form of fried sage leaves. 

These cake though...I reheated it three nights in a row and each time was sensational. The cake is pretty easy to make and is chock full of apple pieces. So good. 


Sage Butternut Squash Enchiladas 
  • 2 tablespoons olive oil
  • 2 cups peeled + 1-2" cubed butternut squash 
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 2 tablespoons fresh sage, chopped
  • 1 (10 ounce) can green enchilada sauce 
  • 1 (4 ounce) can diced green chiles 
  • ½ cup milk
  • 1-2 cups shredded chicken (or just cubed and precooked) 
  • 6 ounces sharp cheddar cheese, shredded
  • 4 ounces smoked gouda cheese, shredded
  • 1 (10 ounce) can red enchilada sauce 
  • 8-10 tortillas 
  • 1 tablespoon olive oil or butter
  • 10-12 fresh sage leaves

Instructions

Preheat the oven to 350 degrees F. 
Set a large, high-sided skillet over medium heat. Add the olive oil and butternut squash, cook for 8-10 minutes or until the butternut squash is just fork tender. Add the chile powder, cumin and sage. Continue to cook about 1-2 minutes and then slowly stir in the green chile enchilada sauce, diced green chilies and milk. Cook for 5 minutes or until the sauce is warmed through. Remove from the heat and stir in the chicken. 
Lightly grease a 9x13 inch-baking dish. Pour half of the red enchilada sauce into the bottom of the baking dish.
Working with one tortilla at a time, lay them flat on your work surface and spoon about 1/3 cup of the chicken mixture into each tortilla. Roll them up and place the enchiladas in the prepared pan with seam side down. Top with remaining red enchilada sauce and cheese.
Bake for 20-25 minutes or until the cheese is melted and gooey.
Meanwhile, melt 1 tablespoon butter in a saucepan. Add sage leaves. Cook on medium-low for 1 minute, flip and cook one more minute or until the sage has darkened in color, but is not burnt. Remove from the heat and place the fried sage leaves on the top of the enchiladas. 

Recipe adapted slightly from: http://www.halfbakedharvest.com/green-chile-butternut-squash-turkey-enchiladas-crispy-sage/

Warm Apple Cake with Hot Caramel Sauce.

Ingredients:
1/2 cup pecans
5 medium apples to yield 2 1/2 cups chopped (I only needed 3 apples) 
1/2 cup butter at room temperature
3/4 cup granulated sugar
1 large egg
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup all-purpose flour
Caramel Sauce:
1/2 cup butter
1 cup light brown sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 cup evaporated milk

Directions:

1) To make cake, preheat oven to 350 degrees. Place pecans in bowl of a food processor and process until fine like the texture of pebbly sand. Set aside. Peel, core and quarter apples and place them in bowl of food processor and pulse until they are in medium-coarse shards, or about size of almonds. Set aside.
2) Place butter in a large mixer bowl, add sugar and beat until fluffy. Add egg and beat until blended. Add soda, salt, cinnamon, nutmeg and mix quickly. Add flour and beat until just blend. Stir in apples and nuts.
3) Pour mixture into a greased 9-inch-round cake pan and bake for 30 minutes or until top springs back when touched with a finger. Cool slightly. Center may sink somewhat.
4) For caramel sauce, melt butter, brown sugar and salt in a small saucepan over medium heat. Bring to a boil, stirring with a whisk. Remove from heat and whisk in vanilla and milk.
5) Cut cake into eight wedges. Ladle a large spoonful of sauce on the bottom of eight dessert plates. Place a wedge of cake on top of sauce. Yield: 8 servings.Recipe from: http://oneperfectbite.blogspot.com/2009/12/warm-apple-pudding-with-hot-caramel.html

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