Peanut Butter Banana Chocolate Chip Muffins

Peanut Butter Banana Chocolate Chip Muffins
Adapted from Cooking Light Bulletin Boards
2-1/2 cups all-purpose flour
1/2 cup sugar
1/2 cup packed, golden brown sugar
1 Tablespoon baking powder
3/4 teaspoon salt
1/4 teaspoon cinnamon
2-3 large, ripe bananas, mashed-enough for 1-1/4 cups banana
1 cup milk
3/4 cup smooth peanut butter
3 Tablespoons canola oil
1 teaspoon vanilla
1 large egg
1 cup semi-sweet chocolate chips
In a large bowl, put together, flour, sugar, brown sugar, baking powder, salt and the cinnamon; combine.
In another mixing vessel combine mashed bananas, milk, peanut butter, egg, oil, and vanilla; mix well. Add this to the dry mixture previously prepared; mix just enough to combine. Stir in chocolate chips.
Spray muffin tins with cooking spray and fill tins until almost full. This will make 12 nicely sized muffins. You can double the recipe if you need more. Preheat oven to 350 degrees and bake for 25 minutes or until a toothpick comes out clean.


I made one main change: I swapped the all-purpose flour for Whole Wheat. Online I found a page that remarked:
•If wanting the product to be 100% whole wheat, substitute 1-cup whole-wheat flour minus 1-tablespoon for every cup of all-purpose or bread flour.
•To create a lighter whole-wheat loaf, add 1-tablespoon gluten flour and 1-tablespoon liquor for each cup of whole-wheat flour.

Breakfast on a Lazy Saturday

D worked last night, so I got up at 7 and picked him up from the fuels branch. I then came home and promptly went back to sleep. At some point, he came in and went to bed. He'll be out till 4 or 5 this afternoon. I got up around 10, took Diesel for a walk, and then came home and stared in my fridge for a while, trying to decide what to eat. I grabbed the dough with the spanish wrapper that I could only hope was puff pastry, a half empty tub of ricotta cheese, and some cherries. I unrolled the dough, cut it into squares, and let it start to come to room temp. I mixed the ricotta with some powdered sugar, lemon juice and zest and a dash of salt. I then sliced and pitted the cherries. Spooning the ricotta into the squares of pastry, and adding a couple of cherry halves, I pinched them up into little packets, and threw them in the oven at 400 for what eventually turned into something between 20 and 30 minutes. They were so much tastier than I could've hoped! I enjoyed them with a cup of coffee and some milk.

The Pie Pear Incident

*sigh*

So, after some prompting and some trial-and-error situations with the neighbor, I decided to attempt again, on my own, the Baked Pear Parcel from Veggie Belly.

I had four pears.  I don't know if they were bosch, or whatever it was she called for in the recipe.  I just know they were pears.  For two of them, I decided to use leftover store-bought pie crust.  They actually turned out pretty well.  I didn't have chamomile tea, so I made the tea sauce using a cinnamon-apple tea instead.

For the next two pears, I followed her pie-crust recipe to the letter.  *sigh* The result is considerably less impressive...

I present to you:  Pear-nobyl:

note, if you will, not only the sugar-cookie-esque failure that is the forefront of the photo, but also the total and complete dough melt-down in the back that in no small way resembles pie-dough up-chuck.  Alas...homemade dough is apparently not my forte!

Mm, mm, good and hearty chicken stock

Thank you to Marina for extending the invitation to me to share some yum with everyone. I hope I can come up with some good stuff that others will want to eat!

My first recipe is some good, hearty chicken stock. This is especially good to have on hand when you're feeling not-so-great and can be used in a multitude of recipes, from the predictable chicken noodle soup to less predictable fantastic mashed potatoes - and I'll try to post that recipe sometime soon.



That's my Lodge pot. It's just like a Le Creuset, except cheaper and just as good. I love my Lodge pot.

3 chicken legs/thighs, bone in
2 chicken feet (really!)
the butt of a bunch of celery
a few celery stalks with the leaves on them
3-4 large carrots, washed, unpeeled, cut into large chunks
1 large onion, quartered, unpeeled
4 cloves of garlic
1T black peppercorns
1T coriander seeds
1t ginger (powdered)
salt & white pepper to taste (I used quite a bit of salt, probably at least 3T).

Cover with water, bring to a shimmer - slightly less than a simmer and let cook for about 3 hours. Remove the vegetables and chicken; discard the vegetables and de-bone and shred the chicken for later use.

The stock is a lovely deep color and the flavor is just incredible. It's a great weekend project on a cold day when you don't feel like leaving the house.

You can pour the stock into ice cube trays and freeze for small servings to drop into a variety of things (it's great to boil frozen peas in), or freeze in several individual containers.

Speeding the No Knead Bread

From my Mom, who got it from Press Democrat

Makes 1 big loaf

Time: About 1 hour, plus 4½ hours' resting

3 cups bread flour

1 packet (¼ ounce) instant yeast

1½ teaspoons salt

-- Oil as needed

1. Combine flour, yeast and salt in a large bowl. Add 1½ cups water and stir until blended; dough will be shaggy. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature, about 70 degrees.

2. Lightly oil a work surface and place dough on it; fold it over on itself once or twice. Cover loosely with plastic wrap and let rest 30 minutes more.

3. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under dough and put it into pot, seam side up. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.

4. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Breadstick Fingers

Breadstick Fingers
Originally uploaded by grayd80

OMG! Brilliant!

Pumpkin Souffle, Guerrilla Style

I saw this recipe in a magazine and thought it sounded like a great use for those mini pumpkins, but didn't have time to copy it, so I snap-and-ran. This is my approximate understanding of the picture.

You Will Need:
8 Mini Pumpkins
4 Large Eggs
4 Tsp All-Purpose Flour
1/4 Tsp Baking Powder
3 oz. Cabot Habanero Cheddar, diced
Salt and Black Pepper to taste

Preheat Over to 350
Place uncut pumpkins in a shallow dish and add a 1/4 inch of water. Cover tightly with foil and bake for 40 minutes, or until tender. Let cool.
Reheat oven to 375
With a paring knife, remove tops of pumpkins. Remove and discard seeds. Remove some flesh, leaving a 1/4 inch shell.
Place four cups of pumpkin flesh in a mixing bowl. Separate eggs and mix yolks into pumpkin flesh, reserving whites in a separate bowl.
Stir flour and baking powder into flesh and egg mixture. Add cheese. Season with Salt and Pepper.
Whip egg whites into stiff peaks and fold into pumpkin mixture. Spoon into pumpkin shells.
Place on baking sheet and bake for 12-15 minutes.

Food Not Bombs Pizza

So, as the undercurrent of Food Not Bombs Petaluma, I have discovered some excellent recipes that have been well-received by the Latino men we serve. We get donations from Petaluma Soup Kitchen and have had to improvise many a meal. Here is a winner:

Food Not Bombs Pizzitas:

Ingredients:

1. A few cans of the Pillsbury Biscuits (I believe it says "Golden Layers" on the box.)
2. A Jar of spaghetti sauce of your choice ( I enjoy Amy's Organic Mushroom and Garlic sauce, but Amy's is pretty local and probably does not extend to many other states, if even out of the county.)
3. One red bell pepper and one green bell pepper.
4. One bag/box cherry tomatoes
5. Cheese of your choice. (We used Chevre goat cheese because that's what we had.)


Directions:

Heat the oven to 350 and butter some cookie sheets.

Unroll the individual biscuits and poke holes in them so that they don't rise too much.

Warm up the sauce (maybe with some chopped up garlic?) and spice it as you like.

Then, on each of the little biscuits put a spoonful of sauce, some bell peppers (we used both colors for aesthetic value) and top with cheese. Bake for about 15-20 minutes.

They are delicious, easy, and feed many.

Yeah pizza!

Sushi Crispies!

HOW CUTE ARE THESE?!

There's definitely something fishy about these Japanese-style rolls. The rice filling is crispy, the wraps are fruity and your kids will love them.
Ingredients
1/4 cup butter
4 cups mini marshmallows
6 cups crisped rice cereal
20 to 25 gummy worms
1 to 2 boxes fruit leather

Directions
Grease a 12- by 17-inch baking sheet. Melt butter in a 2-quart saucepan over medium heat. Add the marshmallows and stir until smooth.
Remove the mixture from the heat and stir in the rice cereal until it's evenly coated. Turn the baking sheet so that the shorter ends are at the top and bottom. Then press the marshmallow mixture onto the sheet, distributing it evenly.Starting at one side an inch up from the lower edge, place gummy worms atop the mixture end to end in a hortizontal line. Gently roll the lower edge of the marshmallow mixture over the gummy worms.
Then stop and cut the log away from the rest of the mixture. Use the same method to form 4 more logs. Slice each log into 1-inch-thick "sushi" rolls and wrap them individually with a strip of fruit leather.
Makes 4 to 5 dozen

Clean Out the Fridge Pasta

Well, my friends mutantly ginormous Zucchini yielded 2 dozen muffins and 2 loaves of bread, and there was still more left over (I shredded it all, remember, because I actually DON'T like zucchini). Well, always looking for creative ways to clean out the fridge, I settled on pasta sauce.

So here is my Clean out the Fridge Pasta

I boiled Whole Wheat Penne.

In a pan, heat some EVOO, and saute some minced garlic. Add as much shredded zucchini as you want. Saute that, too. Dump in whatever you have got. I used a can of diced tomatoes, a scoop of trader Joe's sun dried tomato bruschetta, and some artichoke hearts. Then I just let it bubble away for a while. When the pasta was ready, I dumped it on top.

A side note: I heard that Michael Phelps eats 10,000 calories a day to maintain his body weight, including a pound of pasta for lunch and another pound for dinner. In an effort to understand the sheer quantity of food he eats, I decided to boil the entire pound of penne.

I will be eating it all week long. It is no less than SIX ENTIRE MEALS for me.