Recent Favorite Recipes

I have made a few things lately that I just have to share. I love them and you should love them too! They are random and have nothing to do with each other except that I've enjoyed them both recently.

BANANA BREAD
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 cup butter, softened
1 cup sugar
2 eggs (the recipe says they should be at room temperature, but I don't think it really matters)
1 tsp vanilla
3 medium-large very ripe bananas (1 cup mashed)
1/2 cup sour cream

1. Heat the oven to 325°. Line a 5- by 9-inch loaf pan, preferably one with a light interior, with enough waxed paper to drape over the long sides. This will make the baked bread a cinch to remove and the pan easy to clean. Set the pan aside.

2. Sift together the flour, baking powder, baking soda, and salt into a medium bowl. In a large bowl, cream the butter using an electric mixer. Gradually add the sugar, scraping down the sides of the bowl as necessary. Add the eggs one at a time, beating well after each addition. Next, add the vanilla extract and blend briefly. Set both bowls aside.

3. Peel the bananas and place them in a separate bowl. Mash them with a fork or a potato masher and measure out 1 cup. Add the sour cream and stir to blend. Set the bowl aside.

4. Using a wooden spoon, blend a third of the dry mixture into the butter-sugar mixture. Add the rest of the ingredients in this order, stirring well after each addition: half of the banana mixture, half of the remaining dry mixture, the rest of the banana mixture, the rest of the dry mixture. Next, add mix-ins if desired (see below).

5. Scrape the batter into the prepared pan and smooth the top with a spoon. Bake on the center oven rack until a tester inserted deep into the center of the bread comes out clean, about 70 to 75 minutes.

6. Transfer the bread to a cooling rack and cool it in the pan for about 20 minutes. Using the waxed paper, lift the bread from the pan and place it on the rack. Pull down the sides of the paper and allow the bread to cool thoroughly before slicing. Makes 10 or more servings.

Optional topping: 1/4 cup packed brown sugar, 1/4 cup flour, 2-3 Tbsp softened butter, 1/2 tsp cinnamon; mix until crumbly, spoon over loaf just before baking.


THAI PORK
3 Tbsp vegetable oil
1 1/2 pounds pork loin chops, cut into strips
salt & pepper
2-inch piece of fresh ginger, peeled & minced
4 large garlic cloves, chopped
1 red bell pepper, cored, seeded, chopped (or thinly sliced)
6 scallions (what?! I just use green onions), cut into 2-inch lengths, then cut lengthwise into thin matchsticks
1/3 cup soy sauce
4 Tbsp honey
20 fresh basil leaves, torn or shredded

Heat a large nonstick skillet over high heat; add the oil. Add the pork and season with salt & pepper. Stir-fry for a minute, then add the ginger, garlic, and red pepper. Cook for 2 minutes. Add the scallions and stir-fry for another minute. Then add the soy sauce and honey. Stir until all is well-coated with the glaze. Serve on a bed of shredded lettuce or steamed rice.


Let me know what you think!