via Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafemakes one 9×5-inch loaf, or three 6×3-inch loavesprep time: 15 minutesbake time: 1 hourtotal time: 1 hour 15 minutes
1 2/3 cups (210 grams) all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 cup plus 2 tablespoons (230 grams) sugar
1/2 cup (100 grams) canola or other flavorless oil
3 1/2 very ripe bananas, peeled and mashed (about 1 1/2 cups or 340 grams mashed bananas)
2 tablespoons sour cream
1 teaspoon vanilla extract
Source: Flour Bakery’s Famous Banana Bread · i am a food blog i am a food blog
• sea salt and freshly ground black pepper
• 1kg potatoes
• 1 carrot
• 150g good Cheddar cheese
• 1 lemon
• ½ a fresh red chilli (not appearing in the pictures, just because I forgot it!!)
• 300g undyed smoked haddock fillets, skin off and bones removed
• 125g king prawns, raw (or cooked, it didn’t really make that much of a difference), peeled
• olive oil
• 2 handfulls of cherry tomatoes cut in half
• 2 soft boiled eggs
Joy Felicity Jane: Fish Pie.
1 – add 1 tablespoon of either vinegar or lemon juice to the bottom of a liquid measuring cup.
2 – add enough milk to make 1 cup
3 – let the mixture sit for 5-10 minutes before using
via how to: make buttermilk | Café Zupas.
8 ounces dry fettuccine pasta
3 cloves garlic
1/2 sweet onion, cut into wedges
3 tablespoons fresh oregano leaves
4 tablespoons olive oil
4 medium tomatoes, chopped
3 tablespoons chopped fresh basil
salt and pepper to taste
1 cup spinach leaves
1 pound cooked shrimp – peeled and deveined
8 ounces fresh mozzarella cheese, diced
Bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 8 minutes, or until tender. Drain.
In the container of a food processor, combine the garlic, onion and oregano. Pulse until finely chopped. Heat the olive oil in a large skillet over medium heat. Add the onion mixture; cook and stir until fragrant and almost golden. Mix in the tomatoes, basil, salt and pepper. Simmer for about 5 minutes while the pasta is cooking, stirring occasionally.
Mix in spinach until it wilts, then just before the pasta is done, stir in the shrimp. Cook until heated through. Toss with pasta in a large serving bowl, and mix in mozzarella cheese.
Amount Per Serving Calories: 651 | Total Fat: 28.5g | Cholesterol: 266mg
via Fresh Tomato Shrimp Pasta Recipe – Allrecipes.com.
Got this from: Taste and Tell: Corn-Sausage Chowder
adapted from Better Homes and Gardens – Our Best Recipes
Makes 6 servings
1 lb. bulk pork sausage
2 medium onions, coarsely chopped
3 cups potatoes, cut into 1/2 inch cubes
2 cups chicken broth
1 teaspoon salt
1/8 teaspoon pepper
1 15 1/4-ounce can whole kernel corn, drained
1 14 3/4-ounce can cream-style corn
1 12-ounce can evaporated milk
In a 4- to 5-quart Dutch oven, cook sausage and onion until sausage is browned and cooked through. Drain well.
Stir in potatoes, broth, salt, and pepper. Bring to a boil and then reduce heat. Cover and simmer for about 10 minutes or until potatoes are tender.
Stir in both cans of corn and evaporated milk. Cook until warmed through.
Garnish with chives if desired.
Pasta with Sausage, Artichokes and Sun-Dried Tomatoes
adapted from Confections of a Foodie Bride (who scaled it from Giada’s Family Dinners)
total time: approximately 25 minutes
1/2 cup drained oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil reserved
1/2 pound Italian sausage
8 oz. artichoke hearts, quartered
2 large cloves garlic, minced
1 1/4 cup chicken broth
8 oz. short cut pasta
1/4 cup Parmesan cheese, plus more for garnish
2 tablespoons fresh basil leaves, chopped
2 tablespoons fresh Italian parsley, chopped
8 oz. mozzarella, cubed
salt and freshly ground pepper
Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces with a fork, about 8 minutes. Transfer the sausage to a bowl. Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.
Meanwhile, bring a large pot of salted water to a boil. Cook the pasta in boiling water until tender but still firm to the bite, stirring often, about 8 minutes. Drain the pasta (do not rinse). Add the pasta, sausage, Parmesan, basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella. Season, to taste, with salt and pepper. Serve, passing the additional Parmesan cheese alongside.