Monday, April 28, 2014

Whole Wheat Banana Bread (no sugar added)

*Adapted from this recipe on 100 Days of Real Food.

2 1/4 cup whole wheat flour
3/4 tsp baking soda
1/4 tsp salt
3 ripe bananas, smashed
1/4 cup plain yogurt
1/4 cup honey
2 eggs
1/4 cup oil (I used coconut oil)
1 tsp vanilla

1. Preheat oven to 350 degrees and grease pan (I greased with coconut oil).
2. Whisk together flour, baking soda, and salt.
3. In a separate bowl, mix mashed bananas with yogurt, honey, eggs, oil, and vanilla.
4. Fold the banana mixture into the flour mixture until blended. Do not overmix.
5. Pour batter into prepared pan. Bake large loaf 40-50 minutes until toothpick comes out clean. For 3 small loaves, bake approximately 30 minutes.

Notes: I may try melting the coconut oil 10 seconds in the microwave so that it's liquid instead of solid next time. I also used vanilla-flavored yogurt, but did not use the vanilla extract, and we all thought it was very tasty!

Thursday, April 17, 2014

Turkey Cranberry Salad

*I got this idea from a pre-packaged salad that our grocery store, HEB, sells using their rotisserie turkey breast. I've never actually measured any amounts for this recipe, so if my guesses on amounts seem off as you combine them, taste and adjust as necessary.

Serves: 4
Prep: 15 minutes

3 cups rotisserie turkey breast, chopped
1/4 cup mayonnaise
1/4 cup dried cranberries
1 stalk celery, diced finely
3 Tbsp red onion, diced finely
1 tsp fresh parsley, diced
salt & pepper

Combine all ingredients and refrigerate for a few hours to allow flavors to combine. Store in refrigerator up to 3-4 days.

Serve on a sandwich or as a lettuce wrap (I prefer to use Bibb lettuce for wraps.)

Notes: Chopped nuts would be a welcome addition to this salad.

Lemon Basil Scones

2 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp black pepper
1/2 cup unsalted butter, cold and diced
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
2 Tbsp lemon zest
1 cup heavy whipping cream
olive oil
garlic salt

1. Combine flour, baking powder, salt, and pepper. Cut in butter using stand mixer or pastry blender) until mixture is crumbly. Stir in Parmesan, basil, and zest. Add cream, stirring by hand just until ingredients are moistened.
2. On lightly floured surface, form dough in ball, cut in half. Form each half into 3/4-inch-thick round. Cut into 8 pie wedges. Brush tops of scones with olive oil and sprinkle evenly with garlic salt.
3. Bake for 12-14 minutes in 400 degree oven.

Note: To freeze scones, place on wax paper-lined baking sheet and cover loosely with wax paper. Freeze for several hours before packaging in fresh wax paper and sealing in freezer bag. Bake frozen scones the same as fresh scones. Frozen scones are best used within one month.