BANANA HONEY MUFFINS and CHOCOLATE CHIP BANANA SNACK CAKE

The kids started back to school last week, after the Christmas holiday. Being the first day back for 2013, I wanted to do something a little special for breakfast. Something a little different from the usual rushed bowl of cereal, or hurriedly fried egg.
We had some bruised bananas left over from our trip down to Atlanta in the RV, which may not sound too special. But once mixed with thick, rich sour cream and a little honey and orange zest, and lovingly served fresh and warm out of the oven, they were quite a wonderful school day indulgence.

BANANA HONEY MUFFINS

1 1/2 cups self-raising flour
1/4 teaspoon baking soda
1/2 cup sugar
1 tablespoon grated orange rind
3/4 cup ripe mashed bananas
1 cup sour cream
1 egg, lightly beaten
60 grams butter, melted
1 1/2 tablespoons honey

Heat oven to 375F.
Lightly grease a 12 hole muffin pan, or line with muffin liners.
Combine the flour, soda, sugar and orange rind in a bowl.
Combine bananas, sour cream, egg, butter and honey in a separate bowl. Add to dry ingredients all at once, mix until just combined. Spoon mixture evenly into prepared pan. Cook for about 20 to 25 minutes, or until cooked when tested. Stand for 2 minutes, remove from pan, place on a wire rack.
Enjoy!

CHOCOLATE CHIP BANANA SNACK CAKE

1 cup flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter, softened
3/4 cup sugar
1 egg
1/3 cup mashed ripe banana
1/2 teaspoon vanilla
1/3 cup buttermilk
1/3 cup miniature chocolate chips

Heat oven to 350F.
Grease an 8X8 inch baking pan, set aside.
In a small bowl, combine the flour, baking powder, soda and salt, set aside.
In a medium mixing bowl beat butter with electric mixer on medium for 30 seconds. Add sugar, beating until combined. Beat in egg until well combined. Beat in banana and vanilla until combined. Alternately add flour mixture and buttermilk, beating on low after each addition just until combined. Stir in chocolate pieces. Spread in prepared pan.
Bake for 25 to 30 minutes or until a wooden toothpick inserted near center comes out clean. Cool in a pan on a wire rack for 20 minutes.
Enjoy!

Recipe adapted from Better Homes and Gardens All-Time Favorites, 2012
www.bhg.com/recipe/layer-cakes/chocolate-chip-banana-snack-cake/

SUNDAY ROAST CHICKEN

I will often roast a chicken at the end of a Weekend, reminiscent of the Sunday roast that was common while I was growing up. After, what seems like a constant struggle to encourage my boys to try new foods - it was a relief to be serving something the whole family was excited about. There was nothing but bones and a few greens left on the platter at the end of the meal. The kids even enjoyed the pan juices, although it could have been that they got to pour them from a gravy boat. It seldom makes an appearance, and seems rather fancy.

SUNDAY ROAST CHICKEN

2 potatoes, unpeeled, and cut into cubes
1 sweet potato or kumara, peeled and cut into cubes
2 carrots, peeled and cut into 1 1/2 inch pieces
3 parsnips, peeled and cut into 1 1/2 inch pieces
2 tablespoons olive oil
3 tablespoons butter, softened
2 tablespoons finely chopped fresh sage
2 garlic cloves, crushed
1 4-pound chicken
salt and pepper to taste
2 cups sliced mustard greens
1/2 cup white wine
1/4 cup water

Heat oven to 400F.
Place vegetables in a large roasting pan, season with salt and pepper and sprinkle with olive oil.
Mix butter, sage, and garlic in a bowl. Place chicken in center of vegetables. Season with salt and pepper. Using fingertips, loosen skin from breast. Spread 1 tablespoon of sage butter under skin. Rub remaining butter over entire chicken.
Roast chicken and vegetables for 15 minutes. Reduce oven temperature to 375F, continue roasting until thermometer inserted into chicken registers 165, and vegetables are tender, about 1 hour.
Place greens and shallot on a large platter. Spoon 3 tablespoons of juices from the pan, and drizzle over the greens, toss to coat. Season with salt and pepper. Arrange vegetables and chicken over greens.
Add wine and water to the roasting pan. Bring to a boil over medium high heat, stirring to scrape up browned bits. Simmer until slightly reduced, about 3 minutes. Season sauce to taste with salt and pepper. Transfer to a gravy boat. Serve chicken, passing pan juices alongside.
Enjoy!

Recipe adapted from Bon Appetit
www.bonappetit.com/.../special_sunday_roast_chic...

ROASTED PUMPKIN GUACAMOLE

After all the whirl and wonderful fun of holiday entertaining,  I was ready to appreciate a little simple, unembellished eating.
I was charmed by this Roasted Pumpkin Guacamole - by the twist on a familiar dish. I loved the crunch of the pumpkin seeds and the freshness of the lime juice and avocados mixed with the earthiness of the pumpkin. It was delicious with corn chips and lightly toasted bread, but would also work well as an accompaniment to fish or chicken, or tossed with salad greens.

ROASTED PUMPKIN GUACAMOLE

1 1/2 teaspoons olive oil
1 cup of pumpkin or butternut squash, peeled and cut into 1/2 inch cubes
1 teaspoon salt
2 avocados
1/2 cup finely chopped sweet onion
3 tablespoons fresh lime juice
1 fresh jalapeno pepper, seeded and finely chopped
1/4 cup fresh cilantro, chopped
1/2 cup toasted pumpkin seeds
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper

Heat oven to 375F.
Place pumpkin on a cookie sheet, toss with half the olive oil and season with salt. Roast pumpkin about 15 minutes, until just tender. Remove from oven, cool to room temperature.
Halve the avocados, remove pits, leaving the skin intact. Cup one half at a time in palm, score flesh with paring knife in a grid. Spoon avocado flesh into bowl. Add onion, lime juice, jalapeno, cilantro, pumpkin seeds, remaining olive oil, cumin and pumpkin. Season to taste with salt and pepper. Gently stir together.
Enjoy!

Recipe adapted from Better Homes and Gardens, September 2012
www.bhg.com › Food › Recipes from the Magazine

BEANS AND GREENS WITH CORNBREAD CROUTONS and TORTELLINI SOUP

I wanted to use the last of a pile of greens we had, and came across these delicious recipes.
A dear friend made the tortellini soup for me a while back and I have been looking forward to making it for my family. My husband and children all loved the wonderful combination of cheesy pasta and chicken in the rich, flavorful broth, with most of us enjoying a second helping.

BEANS AND GREENS WITH CORNBREAD CROUTONS

purchased or prepared cornbread
3 tablespoons olive oil
1 onion, chopped
3 tablespoons white balsamic vinegar
1 (15 ounce) can cannellini or great northern beans
1 pound of collard and spinach greens, sliced
parmesan cheese

Heat oven to 400F.
Cut cornbread into 1 inch cubes, place on a baking pan, heat for 10 minutes, or until crisp and golden.
Remove from oven.
In a skillet, heat 1 tablespoon of the oil, cook onion for 4 to 5 minutes, until tender. Stir in 2 tablespoons of the vinegar. Add beans and greens, cook until beans are heated through and greens are wilted.
Season to taste with salt and pepper, drizzle with remaining vinegar. To serve, top with croutons and cheese.
Enjoy!

Recipe adapted from Better Homes and Gardens, September 2012
www.bhg.com › Food › Recipes from the Magazine

TORTELLINI SOUP

2 tablespoons olive oil
1 onion, chopped
3 cloves of garlic, minced
1 (15 ounce) can of chopped tomatoes
6 to 8 cups of chicken broth
3 chicken breasts, cut into cubes
1/2 cup pesto
1 package of cheese tortellini
1 pound of spinach or swiss chard, rinsed and sliced

Heat olive oil over medium heat. Add onion and sauté for 10 minutes. Add tomato and garlic and sauté for 10 minutes. Add broth, bring to a boil. Add chicken, reduce heat to medium and add pesto and tortellini and simmer for 5 minutes. Add greens and simmer for 5 minutes.
Season to taste with salt and pepper.
Enjoy!

CREAMY ROASTED MUSHROOM SOUP and CARAMEL CREAM PIE

My husband and I were inspired to gather a group of wonderful people together for dinner.
Two of our guests were local chefs and restaurant owners and I must admit that I felt a little nervous. However, I was excited to see our friends and to give the culinary artists a night out of the kitchen - although I did solicit their advice a time or two while cooking.
I kept the menu simple, and tried to do as much in advance as possible, knowing that a gathering is about spending time together.

CREAMY ROASTED MUSHROOM SOUP

1 pound portobello mushrooms, stemmed, cut into 3/4 inch pieces
1/2 pound shiitake mushrooms, stemmed, cut into 3/4 inch pieces
6 tablespoons olive oil
32 ounces chicken broth
1 1/2 tablespoons butter
1 onion, chopped
3 garlic cloves, minced
1/3 cup marsala
3 tablespoons flour
1/2 to 1 cup cream
3/4 teaspoon chopped fresh thyme

Heat oven to 400F.
Line two baking sheets with foil. Spread mushrooms out on prepared baking sheets, drizzle with oil. Season with salt and pepper, toss to coat.
Cover with foil, bake for 30 minutes, uncover and continue baking until mushrooms are tender and still moist, about 15 minutes longer. Cool slightly.
Melt butter in a large pot, add onion and garlic and sauté until onion is tender, about 8 minutes. Add marsala and simmer until almost all of the liquid evaporates, about 2 minutes. Add flour, stir 2 minutes. Add broth, cream and thyme. Stir in mushrooms, puree using an immersion blender. Simmer until heated through and slightly thickened, about 10 minutes. Season to taste with salt and pepper.
Enjoy!

Recipe adapted from Bon Appetit, November 2002
www.epicurious.com › recipes & menus

CARAMEL CREAM PIE

CRUST
3/4 cup almond flour
1 cup graham cracker crumbs
2 tablespoons sugar
8 tablespoons butter, melted
CARAMEL PUDDING
1 cup sugar
1/4 cup water
4 cups whole milk
1 teaspoon vanilla extract
1 teaspoon gelatin
1/2 cup cornstarch
1 teaspoon salt
4 egg yolks
CRISPY RICE
1/2 cup sugar
1 tablespoon water
1 teaspoon corn syrup
1/2 teaspoon salt
1 1/2 cups puffed rice cereal
whipped cream for serving

MAKE THE CRUST
Mix together the almond flour, graham cracker crumbs, sugar and butter, until evenly moistened.
Press the crumbs over the bottom of 8 to 10 individual serving dishes.
MAKE THE CARAMEL PUDDING
In a large, heavy saucepan, combine the sugar and water and bring to a boil over moderately high heat, gently swirling the pan until the sugar dissolves. Cook over moderate heat, undisturbed, until a deep amber caramel forms, about 8 minutes. Remove from the heat. Carefully add 1 cup of the milk, then cook over moderately low heat, whisking gently, until smooth, about 5 minutes.
In a small glass bowl, combine 1/4 cup of the milk with the vanilla, sprinkle the gelatin on top and let stand until softened. In a large glass measuring cup, whisk the remaining 2 3/4 cups of milk with the cornstarch and salt. Pour the milk mixture into the caramel and bring to a boil over moderately high heat, whisking constantly until thickened, about 10 minutes. Remove from the heat and whisk in the egg yolks, one at a time. Return the mixture to a boil and cook until thickened once again, about 5 minutes. Whisk in the gelatin mixture.
Gently divide the caramel pudding evenly over the crust. Press plastic on top of the puddings and refrigerate overnight.
MAKE THE RICE TOPPING
Line a baking sheet with parchment paper and coat with cooking spray. In a small, heavy saucepan, bring the sugar, water and corn syrup to a boil over moderately high heat. Lower the heat to moderate and simmer undisturbed until a deep amber caramel forms, about 5 minutes. Remove the caramel from the heat and stir in the salt and rice cereal. Scrape the caramelized cereal onto the prepared baking sheet and let cool for 30 minutes, until it is hardened.
Break the crispy rice into pieces, spread whipped cream on top of individual pies, and top with crispy rice.
Enjoy!

Recipe adapted from Food and Wine, November 2008
www.foodandwine.com/.../caramel-cream-pie-with-crispy-rice-toppi...

BACON WRAPPED COD WITH FRUIT CHUTNEY and CRISPY COD WITH DIJON, BASIL AND TARRAGON

During this hectic time of year - it is wonderful to find a quiet night to cook a simple, nourishing meal for my family!
There have only been a couple of opportunities for that this month, but we have made the most of every minute.

BACON WRAPPED COD WITH FRUIT CHUTNEY

8 slices of center cut bacon (I used turkey bacon)
4 cod fillets (skinless, about 1/2 inch thick)
salt and freshly ground black pepper
1 teaspoon olive oil
1/3 cup apricot jam
1/2 cup fresh cranberries
1 teaspoon fresh thyme leaves

Place bacon on a microwave safe plate, and cook in microwave about 1 1/2 minutes.
Rinse salmon, pat dry, lightly sprinkle with salt and pepper. Wrap bacon around each salmon fillet. Heat oil in a skillet over medium-high heat. Cook fish, for 3 to 4 minutes per side, or until bacon is crisp and fish flakes easily with a fork.
For chutney, in a small saucepan combine jam and cranberries. Cook, stirring occasionally, over medium heat until heated through, Serve cod with chutney and thyme.
Enjoy!

Recipe adapted from Better Homes and Gardens, September 2012
www.bhg.com › Food › Recipes from the Magazine

CRISPY COD WITH DIJON, BASIL AND TARRAGON

1 egg yolk

1 tablespoon dijon mustard

1/2 lime, juiced

salt and pepper

1/4 cup grapeseed oil

3 tablespoons chopped fresh basil

1 teaspoon dried tarragon

1 cup panko breadcrumbs

1/2 cup grated parmesan cheese

zest of 1 lime

1 pound green beans, trimmed

1/2 pound cremini mushrooms, quartered

2 shallots, peeled and halved

2 green peppers, sliced

4 pieces cod, seasoned with salt and pepper

Heat oven to 450F.

In a bowl, whisk the egg yolk, mustard and lime juice, season with salt. Whisk in the grapeseed oil in a steady stream until it thickens into mayonnaise. Stir in the basil and tarragon. In another bowl, mix the panko, cheese and lime zest.

On a rimmed baking sheet, scatter the green beans, mushrooms, shallots and green peppers. Drizzle with olive oil, season with salt and pepper.

Slather the mayonnaise on the seasoned fish and coat with the panko mixture. Arrange the fish on the vegetables. Roast until cooked through, about 15 to 20 minutes.

Enjoy!

Recipe adapted from Everyday Meals with Rachael Ray, October 2012

www.rachaelraymag.com › In the Magazine

RED VELVET BROWNIES and LIMONCELLO ROLL

When I remember my favorite things, it usually always involves people and food - I love any occasion where wonderful friends - familiar or as yet undiscovered - gather, and food is consumed.
A dear friend invited us for dinner and I offered to bring dessert. I wanted something that would please the kids and indulge the adults, and liked the contrast of the chocolate and lemon. Although my Limoncello Roll didn't so much elegantly roll as flop, it still tasted lovely.

RED VELVET BROWNIES

4 ounces of chocolate, chopped
3/4 cup butter
2 cups of sugar
4 eggs
1 1/2 cups flour
1 (1 ounce) bottle of red food coloring
1 1/2 teaspoons baking powder
1 teaspoon vanilla extract
1/8 teaspoon salt

Heat oven to 350F.
Line bottom and sides of a 9 inch pan with foil, lightly grease the foil.
Microwave chocolate and butter in a large microwave safe bowl, 1 1/2 to 2 minutes or until melted and smooth.
Whisk in sugar. Add eggs, one at a time, whisking just until blended after each addition. Gently stir in flour, food coloring, baking powder, vanilla extract and salt. Pour mixture into prepared pan.
Bake for 45 minutes, or until a wooden pick inserted in the center comes out with a few moist crumbs. Cool completely on a wire rack.
Lift brownies from pan, using foil sides as handles, gently remove foil. Spread cream cheese frosting on top of brownies and cut into squares.

CREAM CHEESE FROSTING

1 (8 ounce) package of cream cheese, softened
3 tablespoons butter, softened
1 1/2 cups powdered sugar
1/8 teaspoon salt
1 teaspoon vanilla extract

Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar and salt, beating until blended. Stir in vanilla.
Enjoy!

Recipe adapted from Southern Living, December 2010
www.southernliving.com › Food › Recipes

LIMONCELLO ROLL

5 eggs
pinch of salt
3/4 cup sugar
1/2 teaspoon vanilla extract
8 tablespoons flour
1 1/2 teaspoons baking powder
40 grams of butter, melted
2 to 3 tablespoons sugar
1 1/4 cups cream
1 cup lemon curd
2 tablespoons limoncello

Heat oven to 190C.
Grease and line a 35cm by 26cm baking dish.
Beat eggs until frothy. Add salt, sugar and vanilla and beat until thick and pale. Sift over combined flour and baking powder, add butter and fold in gently. Pour into dish and bake 10 to 12 minutes or until puffed. Turn out on to baking paper sprinkled with sugar. Cool before spreading with half the lemon curd.
Whip cream, add limoncello and remaining curd and mix until firm. Spread over sponge leaving a border on one long side. Tuck over and roll up sponge from the other side. Chill 2 to 3 hours before slicing.
Enjoy!

Recipe adapted from New Zealand House and Garden
www.nzhouseandgarden.co.nz/entertaining.asp