I love to cook. It is one of the most relaxing and creative parts of the day for me. Cooking is made even more relaxing because of the great deal I’ve made with David – I cook, we both eat, and he cleans. I try to clean a few things up as I cook, but whatever is still dirty after the meal is served is up to him. It is a good deal for both of us – I get to do something I enjoy (and I am motivated to make a good meal because the clean-up is not lingering), David does not have to cook, and we both get to enjoy healthy and tasty meals.
I have been cooking a lot recently, mainly because we are back in a house with a big kitchen with lots of counter space. I thought I would share a few of my new favorite recipes.
Peanut Butter Banana French Toast
You might recall my post about this tasty breakfast I had at Café 222 in San Diego back in May. This is the most delicious French toast I’ve ever tried, and it is pretty simple to make, too. Bobby Flay made it on the Food Network, and that’s where I found the recipe. Yes, it has heavy cream, but it is worth every calorie! I substituted almond butter (without added sugar) for the peanut butter. This makes for a less sweet version, but we liked it just as much.
I have been cooking a lot recently, mainly because we are back in a house with a big kitchen with lots of counter space. I thought I would share a few of my new favorite recipes.
Peanut Butter Banana French Toast
You might recall my post about this tasty breakfast I had at Café 222 in San Diego back in May. This is the most delicious French toast I’ve ever tried, and it is pretty simple to make, too. Bobby Flay made it on the Food Network, and that’s where I found the recipe. Yes, it has heavy cream, but it is worth every calorie! I substituted almond butter (without added sugar) for the peanut butter. This makes for a less sweet version, but we liked it just as much.
Ingredients
6 slices day-old white or wheat bread
1 to 2 ripe bananas
8 tablespoons creamy peanut butter
Honey, for drizzling
4 eggs
1/4 cup heavy cream
1 tablespoon vanilla
1 tablespoon dark rum
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Dash salt
Butter or oil, for frying
Powdered sugar for topping
Maple Syrup for topping
6 slices day-old white or wheat bread
1 to 2 ripe bananas
8 tablespoons creamy peanut butter
Honey, for drizzling
4 eggs
1/4 cup heavy cream
1 tablespoon vanilla
1 tablespoon dark rum
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Dash salt
Butter or oil, for frying
Powdered sugar for topping
Maple Syrup for topping
Directions
Remove crust from bread. Lay bread out on counter and spread a thin layer of peanut butter on each slice. Peel banana and slice enough to cover every other piece of bread. (You will be making 3 complete sandwiches). Drizzle a small amount of honey on each piece of bread that does not have banana on it. (These are the tops). Place honey drizzled piece of bread on top of a piece with bananas on it to make a sandwich. Repeat until you have made 3 sandwiches.
Remove crust from bread. Lay bread out on counter and spread a thin layer of peanut butter on each slice. Peel banana and slice enough to cover every other piece of bread. (You will be making 3 complete sandwiches). Drizzle a small amount of honey on each piece of bread that does not have banana on it. (These are the tops). Place honey drizzled piece of bread on top of a piece with bananas on it to make a sandwich. Repeat until you have made 3 sandwiches.
In a shallow medium sized bowl, gently whip, by hand, the eggs, cream, vanilla, rum, cinnamon, nutmeg, and salt.
Heat skillet to medium heat, around 350 to375 degrees F, or until butter melts and begins to sizzle. Dip 1 sandwich at a time into rum batter and place into skillet. Cook until golden brown (about 3 to 4 minutes before turning) on each side. Remove from skillet and cut in 1/2 diagonally. Top with powdered sugar, butter and maple syrup. Five Layer Dip
This one is a healthy twist on the traditional 7-Layer Dip you can find at a lot of Mexican food restaurants. I use a fresh jalapeno rather than a chipotle in adobo in the black bean dip. It makes quite a bit, so make it when you have guests or cut the recipe in half.
Ingredients
2 teaspoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 (15.5-ounce) can black beans, preferably low-sodium, drained and rinsed
1 tablespoon minced chipotle pepper in adobo
This one is a healthy twist on the traditional 7-Layer Dip you can find at a lot of Mexican food restaurants. I use a fresh jalapeno rather than a chipotle in adobo in the black bean dip. It makes quite a bit, so make it when you have guests or cut the recipe in half.
Ingredients
2 teaspoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 (15.5-ounce) can black beans, preferably low-sodium, drained and rinsed
1 tablespoon minced chipotle pepper in adobo
4 tablespoons lime juice
1/4 teaspoon ground cumin
1 tablespoon water
1/2 teaspoon salt
2 cups corn kernels (10-ounce box frozen corn)
1/4 cup chopped cilantro leaves
2 ripe avocados
4 medium tomatoes, seeded and diced (about 2 cups)
1/4 cup thinly sliced scallion
1 tablespoon finely diced jalapeno pepper, optional
3/4 cup shredded extra-sharp Cheddar
1/4 teaspoon ground cumin
1 tablespoon water
1/2 teaspoon salt
2 cups corn kernels (10-ounce box frozen corn)
1/4 cup chopped cilantro leaves
2 ripe avocados
4 medium tomatoes, seeded and diced (about 2 cups)
1/4 cup thinly sliced scallion
1 tablespoon finely diced jalapeno pepper, optional
3/4 cup shredded extra-sharp Cheddar
Directions
Heat the oil in a skillet over medium-high heat. Add onions and cook until they soften, about 3 minutes. Stir in the garlic and cook for 2 minutes more.
Heat the oil in a skillet over medium-high heat. Add onions and cook until they soften, about 3 minutes. Stir in the garlic and cook for 2 minutes more.
Put half of the onion mixture into a food processor with the black beans, chipotle pepper, 2 tablespoons of the lime juice, cumin, water and salt. Puree until smooth. Set aside.
Add the corn to the skillet with the remaining onion mixture and cook for about 3 minutes. Remove from the heat and stir in the cilantro leaves.
In a small bowl mash the avocado with the remaining lime juice. In a medium bowl toss together the tomatoes, scallion and jalapeno, if using. Season tomato mixture with salt and pepper, to taste.
Spread the black bean dip into the bottom of an 8 by 8 glass baking or serving dish. Top with the corn mixture, spreading it out to form a single layer over the beans, repeat with the avocado, then the tomatoes. Top with cheese. Serve with baked chips.
Buttermilk Squash Soup
This recipe comes from one of my new favorite blogs, 101 Cookbooks. Heidi Swanson makes some of the most delicious recipes I have ever tasted. Out of all my new favorites, this one is my very favorite. I suppose it is the combination of the potatoes and buttermilk that make this soup so rich and creamy. Whatever it is, this soup tastes like it has cream in it, but it is actually very healthy. Take the time to puree the soup – it only takes a few extra minutes, and the rich, smooth soup you get at the end is worth the effort. Be sure to use several of the suggested toppings. Ingredients
a generous splash of olive oil or (3T.) knob of butter
Buttermilk Squash Soup
This recipe comes from one of my new favorite blogs, 101 Cookbooks. Heidi Swanson makes some of the most delicious recipes I have ever tasted. Out of all my new favorites, this one is my very favorite. I suppose it is the combination of the potatoes and buttermilk that make this soup so rich and creamy. Whatever it is, this soup tastes like it has cream in it, but it is actually very healthy. Take the time to puree the soup – it only takes a few extra minutes, and the rich, smooth soup you get at the end is worth the effort. Be sure to use several of the suggested toppings. Ingredients
a generous splash of olive oil or (3T.) knob of butter
3 large shallots, chopped
a couple pinches of fine-grain sea salt
pinch of crushed red pepper flakes
3-inch sprig of rosemary
1 1/2 pounds yellow or green summer squash, cut into 1/2-inch thick slices/chunks
3/4 pound potatoes, un-peeled, cut into 1/4-inch thick pieces
3 medium cloves garlic, chopped
3 cups lightly flavored vegetable stock or water
2/3 cup buttermilk
garnish with: fresh herbs, toasted almonds, a generous drizzle of olive oil/ melted butter, and/or some crumbled feta Directions
Heat olive oil/butter in large thick-bottomed pan over medium heat. Stir in the shallots, salt, red pepper flakes, and rosemary. Saute until shallots are tender - a couple minutes. Stir in the squash and potatoes, and cook until the squash starts to get a bit tender - a few minutes. Stir in the garlic, remove the sprig of rosemary, and then add the stock (or water) to the pot. Bring to a boil and then reduce the heat to a simmer, stirring occasionally until potatoes are tender, about 15 minutes. Puree with a hand blender. If you like a silkier soup feel free to pour the soup through a strainer. Slowly whisk in the buttermilk, taste, and adjust the seasoning - adding more salt if needed. I like this soup topped with a bit of crumbled feta, some toasted almonds, a drizzle of olive oil, and a small pinch of red pepper - but it's perfectly good straight with no fuss on top. Serves 6 - 8.
garnish with: fresh herbs, toasted almonds, a generous drizzle of olive oil/ melted butter, and/or some crumbled feta Directions
Heat olive oil/butter in large thick-bottomed pan over medium heat. Stir in the shallots, salt, red pepper flakes, and rosemary. Saute until shallots are tender - a couple minutes. Stir in the squash and potatoes, and cook until the squash starts to get a bit tender - a few minutes. Stir in the garlic, remove the sprig of rosemary, and then add the stock (or water) to the pot. Bring to a boil and then reduce the heat to a simmer, stirring occasionally until potatoes are tender, about 15 minutes. Puree with a hand blender. If you like a silkier soup feel free to pour the soup through a strainer. Slowly whisk in the buttermilk, taste, and adjust the seasoning - adding more salt if needed. I like this soup topped with a bit of crumbled feta, some toasted almonds, a drizzle of olive oil, and a small pinch of red pepper - but it's perfectly good straight with no fuss on top. Serves 6 - 8.
Yum! Would love to try these...if you would cook them for me!
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