Archive | January, 2012

Whole Wheat Banana Bread

15 Jan

I’ve been dieting and i lost 3 lbs! yay! but i cant help but want to bake and enjoy a dessert after dinner of some sort… this recipe has wheat flour and bananas.

Ingredients
3 bananas, very ripe, mashed
1/2 cup of vegetable oil
1 cup of sugar (or brown sugar)
2 eggs
1 tsp vanilla extract
1 cup of whole wheat flour
1 cup of all purpose flour (or another cup of whole wheat flour)
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

Instructions
Preheat the oven to 350. Grease and flour a 9×5 inch loaf pan. In a large bowl, mash the bananas and add oil, sugar, eggs, and vanilla. Then mix in the flours, baking soda, powder, and salt. Scrape the bottom and sides of the bowl to thoroughly combine the everything. Transfer the batter into the pan, and bake for about 45 minutes or until a toothpick comes out clean. Let it cool in the pan and then try it. This is so good and so light.

P.S. Check out the picture of me at the end with my new apron from Anthropologie!

-M

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Chicken Fajitas

15 Jan

we have a running joke in the apt. that sometimes when we say we’re hungry we will say “Taco Bell?” and maybe consider it for like… .5 seconds and then its automatically no because thats like, last case scenario haha. I made Chicken Fajitas to fulfill our craving for mexican. I also really like to do taco nights where i cook some ground beef and use some taco seasoning to spice it all up and serve, but tonight was all about fajitas!

Ingredients (for two)
Chicken, Beef, or Steak, whatever you want! cut in 3-4 inch. slices
Fajita Seasoning – yes its store bought (sorry!!!)
1/2 an onion, sliced in thin pieces
1 red, 1 green pepper, sliced the same
Shredded Cheese to your liking (i love cheddar)
Sour Cream
Guacamole (I take an avocado, mash the insides, add salt and a little lime)
Pack of Tortillas

Instructions
In a pan, add oil and cook the chicken until both sides are cooked and there are juices in the pan. Add the onion and pepper and stir. Add the fajita seasoning and let it cook for 5 minutes. In the end, add the chicken with veggies into the fajita, add the toppings like cheese, guac, and sour cream to your liking, and enjoy! SO easy and only take like 15 minutes all together to make!

mmmmmmmmmmmmmmmm… ps i used diced veggies

-M

Mixed Veggie Pasta

4 Jan

Since im like every other american, i am trying to lose weight after the new year…. lets see if it happens but i figured (duh) that you have to change what you eat for it to work. I realized, quickly, that eating baked mac and cheese, pioneer woman recipes (sorry ree!), and fast food would only make me gain weight and be a waste of my gym time. I decided to try cooking healthier, and see if my waistline smiles at me, in return.

This recipe was a quick, super easy weekday meal for those of us that work late hours and just want to lie on the couch when we get home.

Mixed Veggie Pasta

  • Extra-virgin olive oil, for drizzling
  • 1 head garlic
  • 1 medium eggplant, ends removed, peeled and cut into small chunks
  • 2 to 3 medium zucchini, ends removed, quartered and into small chunks
  • 2 red bell peppers, cored, seeds removed and cut into small chunks
  • 1 large onion, cut into small chunks
  • dried thyme, sprinkled throughout
  • Salt and freshly ground black pepper
  • 1 pint grape or cherry tomatoes
  • 1 pound whole wheat penne
  • 1/2 cup Italian parsley, chopped
  • 1/2 cup (a large handful) grated Parmigiano-Reggiano, plus more to pass at the table

Instructions:

Preheat oven to 450ºF

Cut a sliver off the top of the garlic head (the pointy side up) just large enough to expose the cloves. Tear off a large square of aluminum foil and place the garlic in the center. Drizzle a small amount of oil over the head and wrap the foil up around it. Place in the oven and roast until golden brown and tender, about 45 minutes.

While the garlic is roasting, cut up the veggies and place everything except the tomatoes on one or two large baking sheets (or a big roasting pan), along with the thyme.

Once the garlic has been roasting for about 15 minutes, drizzle the veggies with olive oil and season them with some salt and freshly ground black pepper. Roast them in the oven until soft and juicy, about 30 minutes.

Once the veggies have been in the oven about 10 minutes, place the tomatoes onto another baking sheet, drizzle them with oil and hit them with some salt and freshly ground black pepper. Toss them into the oven with the other veggies and roast until they’ve burst and shriveled up slightly, 15-20 minutes.

Once the veggies have about 10 minutes left to go, drop the pasta into the boiling water and cook to al dente according to package directions. Before draining the pasta, ladle about 3/4 cup or so of the pasta cooking liquid into a large serving bowl. Drain the pasta and reserve.

Once the garlic is done roasting, allow it to cool enough to handle, then hold the head in your hand over the bowl with the pasta water and squeeze out all of the roasted cloves into the bowl. Add the tomatoes and mash everything together.

Add the roasted veggies, drained pasta, parsley and grated Parmigiano to the bowl and toss it all to combine.

Serve and Enjoy!

-M