It’s been a while since I posted a recipe to Social Foods so I figured my new Chocolate Chip Banana Bread was the one to post after a long silence.
My husband was complaining that my normal Banana Bread wasn’t rising enough. It has great flavor however the sour cream was changing the texture of a typical Banana Bread. I did a little research and found this super easy recipe from Simple Recipes. This was super easy to make and I only needed to use a bowl rather than a mixer.
Ingredients: Use organic and local products if possible
3 very ripe bananas peeled (previously frozen bananas that turned spotted)
1/3 cup melted butter
1 teaspoon of baking soda
1 pinch of salt
3/4 cup of sugar
1 large egg, beaten
1 teaspoon vanilla extract
1 1/2 cups of all-purpose flour
1 cup of chocolate chips (or more if you want a lot of chocolate)
Preheat the oven 350° (175°C) and butter a 4×8-inch loaf pan.
In a mixing bowl, mash your previous frozen ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.
Mix in the baking soda and salt. Stir in the sugar, beaten egg and vanilla extract. Fold in the flour and then fold in 3/4 cup of chocolate chips.
Pour the batter into your prepared loaf pan and sprinkle remaining chocolate chips on top. Bake for 50 minutes to 1 hour at 350° (175°C), or until a loaf fully cooked. Test with a tooth pick. Insert into the center and if it comes out clean then your loaf is one.
Remove from oven and let cool completely. Then enjoy!!!!
So a few weeks back I bought some frozen pie crusts from Whole Foods with the intentions of making quick homemade quiches and pies. Technically a frozen pie crust isn’t homemade but some days you just don’t feel like making everything homemade. This was inspired by friends who were making homemade quiches with lots of success. It looked so easy so I thought I should participate. So tonight I made one after getting home from work pretty late and wow! Not only did it take 5 minutes to prepare but it had minimal clean up and tasted amazing. Ingredients:
1 frozen pie crust
1 cup heavy whipping cream
1/2-3/4 cup of frozen peas (roughly)
3/4 cup of frozen kale (roughly)
3 slices (for half a quiche) of cooked black forest ham
1 to 1 1/2 cup shredded cheddar mix (roughly)
Note: Use 6 slices for a whole quiche
* I did not salt and pepper the quiche. It tasted great without.
* Preheat your oven to 350
Sprinkle 1/2 cup of cheddar on to the bottom of the crust.
Dice the ham and layer on top of the cheese. I only lined half of the quiche since I don’t eat pork. Sprinkle a light layer of cheese on top of the ham.
In a bowl whisk eggs and cream together.
Rise your frozen peas and kale to remove any ice particles. Mix the peas and kale into your egg batter.
Pour the egg batter into the quiche and sprinkle the remaining amount of cheese on top.
Bake for 50-55 minutes or until set. Let your quiche rest for 5-10 and then enjoy!
This dish was so easy and SO yummy! This may be a new go to when I don’t feel like putting a lot of work into cooking.
Here’s a new favorite in my household. I found this recipe on Facebook and after a few tries I’ve changed it to make it my own. This is my new and healthy take on Spaghetti and Meat Balls. However, rather than spaghetti I use spaghetti squash and instead of meat balls, Turkey and Mushroom Italian Sauce.
Recipe Type: Squash, Tomatoes, Diet
Yields: 2 servings
Prep time: 20 min
Cook time: 40 min
Makes 4 servings.
1 medium-size Spaghetti Squash
2 medium onion, diced
2 to 3 cloves garlic, minced
2 tbsp. of butter
2 tbsp. of olive oil
1 lb. of ground turkey
1 to 2 handfuls of mushrooms (white or brown) chopped
1 (28-ounce) can crushed or diced tomatoes
1/2 cup red wine
1 cup water
2 teaspoon dried oregano
2 teaspoon dried herb de provence
1/2 teaspoon dried red pepper flakes
Coarse salt and freshly-ground black pepper to taste
Preparation:Preheat oven to 375 degrees F.
How to Prepare and Bake Spaghetti Squash:
Cut the Spaghetti Squash in half lengthwise. Scoop out the seeds and discard (unless you are making toasted squash seeds). Place the squash halves (cut-side down) in a shallow baking dish or pan and add approximately 1/4-inch of water around the squash.
Bake approximately 40 to 45 minutes or until a paring knife pierces easily through the skin with little resistance. Baking time depends on the size of your squash. Remove from oven and let the squash halves cool for 10 to 15 minutes or until you can handle them.
Using a fork, gently scrape the tines or the fork around the inside edge of the Spaghetti Squash to shred the pulp into strands. Place the strands (spaghetti-like ribbons) in a bowl. If the squash seems difficult to scrape, just return to the oven and bake and additional 10 minutes.
To Make Italian Meat Sauce:
In a large frying pan over medium-high heat, heat butter and 1 clove of minced garlic. When it becomes aromatic add in chopped mushrooms and sauté. When done, set aside.
In the hot pan add your olive oil and sauté the diced onion and garlic.
When onions are translucent add in your ground turkey and cook until the meat has browned.
Add the tomatoes, red wine, water, herb de provence, oregano, pepper flakes, salt, and pepper.
Simmer approximately for 30 minutes, stirring occasionally, until the liquid has reduced to your liking.
Turn off heat and let the sauce rest of 5 minutes to thicken.
Finally serve over the prepared Spaghetti Squash noodles and enjoy!
Okay I had to post this soup because I make it so often that I had to share it. It’s very similar to my Veggie + Noodle Soup with a twist. Like that soup it came about from the abundance of veggies in my fridge at all time due to my weekly farmers co-op delivery. It also comes from my love of matzo ball soup. I made it one night for my husband and he was hooked. Now he request by name. It’s incredibly easy to make since I use a packet of matzo ball soup mix. It takes 15 minutes prep and 30 minute cook time if that and serves 6 easily with extra.
1 packet of Manischewitz Matzo Ball & Soup Mix
2 tbsp of vegetable oil or olive oil
10 cups of water
1 49oz can of low sodium chicken broth
2 cups of elbow noodles (or anything you have)
2 cups of oyster mushrooms (or any mushrooms you have)
5 leaves of kale (shredded, use only leaves and toss stems)
3 boneless and skinless chicken thighs
4 carrots diced
1 cup of frozen peas
salt + pepper
In a large pot add your chicken broth and Matzo Ball soup mix with water. Add diced carrots and bring to a boil. Then reduce heat to a simmer.
Prepare your matzo balls according to the directions on the box. Normally it’s add the matzo ball mix, 2 eggs and 2 tbsp of oil in a bowl. Don’t over mix the mixture and then place the bowl in the fridge for 15 minutes.
Meanwhile prepare your chicken thighs. Salt and pepper both sides generously and heat your cooking pan. Add oil olive and place thighs in the hot pan. Cook both sides for 3-4 minutes. The chicken should have nice sear on both sides but will not be cooked all the way through. Place chicken on cutting board and cut into bite sizes. Then put chicken and all the juices in the pan into your large pot. The chicken will finish cooking in the soup.
After your 15 minutes is up roll your matzo balls and drop into the soup. Make sure you don’t over roll them. Keep them loose. The don’t need to be perfect. It should make 8-10 balls.
Add noodles, peas and mushrooms. Once matzo balls start to double in size and float to the top add your shredded kale. Cover your pot with a lid and let it cook for 3 minutes or until kale is tender.
Beat 2 eggs in small bowl. Bring your soup to a boil and slowly pour your egg batter into the soup in sections. The egg will instantly cook similar to a Egg Drop Soup.
Turn off heat, serve and enjoy!
Note: You won’t need to season the soup at all. Taste it and you’ll see! Between the Matzo Ball soup mix and the chicken it will be perfect!
So it’s been a while since I posted something. So here’s an easy go to side dish, Garlic Mashed Potatoes. It’s a great go to and a great way to use those potatoes that you have lying around. You can use any type of potato you desire. I used colorful fingerling potatoes because those are my go to.
2 pounds of potatoes
2 garlic cloves, halved
½ cup milk
1 tbsp butter
¼ tsp salt
¼ tsp black pepper
1 tbsp of sour cream
1. Place potatoes and garlic in a medium saucepan; cover with cold water. Bring to a boil then reduce the heat, and simmer 12 minutes or until potatoes are very tender.
2. Drain and return potato mixture (potatoes and garlic) to pan. Add milk, 1 tablespoon butter, 1 tablespoon of sour cream, salt, and black pepper; mash with a potato masher to desired consistency.
3. Serve and enjoy
Note: I did not peel the potatoes but you can if you prefer it that way.