Banana Bread

What to do with the bananas my son does not eat? Make banana bread! I kept this recipe very simple so you could add nuts or dates if you wish to change it up. Just be sure to use really ripe bananas.

1 cup sugar
1/4 cup butter (softened)
3 ripe bananas (mashed)
1/4 cup fat-free milk
2 egg whites
2 cups flour
1/4 cup grape seed oil (or vegetable oil)
1 tsp baking soda
1/2 tsp salt
cooking spray

1. Preheat oven to 350
2. Beat sugar and butter until well-blended. Add banana, milk, oil, and egg whites; beat well.
3. Combine flour, baking soda, and salt in medium bowl. Add flour mixture to sugar mixture, beating until blended.
4. Pour batter into a 9 inch loaf pan coated with cooking spray. Bake at 350 for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 15 minutes. Remove from pan and cool completely on wire rack.

Beer-Braised Beef

The ultimate comfort food dish! I used my husband Win's home brew beer for this recipe since it is always on tap at our house. When looking for a beer to use in this dish keep in mind, you want the beer to be dark but not too strong. A stout for example would be too overpowering, you just want a touch of toasted malt flavor and just a little hop bitterness.
*This is not a quick recipe. Give yourself a few hours to prepare this one!

3 tbsp flour
1 1/2 tbsp canola oil
1 lb boneless chuck roast (trimmed)
1 tsp salt
1/2 tsp pepper
1 cup beef broth
4 garlic cloves
1 12 oz dark beer
1 bay leaf
3 carrots (peeled & cut diagonally into 1/2inch slices)
9 oz small turnips (peeled and cut into wedges)
1/4 cup chopped flat-leaf parsley

1. Preheat oven to 300
2. Place flour in a shallow dish. Heat oil in Dutch oven over medium-high heat. Sprinkle beef evenly on all sides with 1/2 tsp salt and pepper; dredge in flour. Add beef to pan; cook 10 minutes, turning to brown on all sides. Add broth, garlic, beer, and bay leaf. Bring to a boil, scraping pan to remove browned bits. Cover and bake at 300 for 1 1/2 hours. Add carrots; cover and cook 25 minutes. Add remaining 1/2 tsp salt, turnips, and onion; cover and cook an additional 1 hour and 5 minutes until vegetables are tender and beef is fork tender.
3. Remove beef and vegetables from pan; discard bay leaf. cover beef mixture; keep warm. Let cooking liquid stand 10 minutes. Separate cooking liquid and fat; discard fat. Serve cooking liquid with beef and vegetables. Sprinkle each serving with 1 tbsp parsley.

Serves 4

Pine Nut and Shrimp Pasta

If you use your time right, this meal should only take about 30 mins. Most of the work can be done while the pasta water boils and the pasta cooks. You could also make this dish with chicken!

8 oz uncooked spaghetti
12 oz peeled & deveined medium shrimp (COOKED)
*I like the frozen shrimp at Trader Joes*

2 tbsp pine nuts
1 cup 1% milk
1 tbsp flour
1/2 tsp Dijon mustard
1/4 tsp ground nutmeg
1/4 tsp salt
1/4 tsp pepper
1/2 cup grated fresh Parmigiano-Reggiano cheese
1/3 cup finely chopped fresh basil

1. Thaw shrimp if frozen. Bring water to boil. Cook pasta according to package directions.
2. While pasta cooks, heat a small nonstick skillet over medium heat. Add nuts to pan; cook 2 min. or until lightly browned.
3. Combine 1/2 cup milk and flour in a large saucepan, stirring with a whisk until well blended. Place pan over medium heat; gradually stir in remaining 1/2 cup milk. Stir in mustard and nutmeg. Bring to a boil; reduce heat to medium-low and cook 3 minutes or until mixture begins to thicken, stirring constantly. Stir in salt, pepper, and shrimp cook another 2 min. Add drained pasta, cheese, and chopped basil. Toss gently to combine. Remove from heat. Sprinkle with pine nuts.

Serves 4

Ham & Veggi Chowder (Slow Cooker)

'Tis the season! Nights are getting chilly and comfort food is needed. It is also a busy time for me as Mommy and as Artist, so effortless comfort food is key. That is why I LOVE LOVE LOVE my slow cooker. Everything in one pot = less dishes for me to wash later. Set it while my son eats his breakfast or lunch and forget it = more time to play later. The outcome; a warm, comforting, & tasty dinner = Win Win!

*Cook time for this dish 6-7 hours on low setting or 3 hours on high

2 cups red potatoes (chopped)
8 oz cooked ham (chopped)
1 cup onion (chopped)
1 cup carrot (chopped)
1 14.5oz can cream-style corn
1/4 tsp cayenne pepper
2 14oz cans chicken broth
1/2 cup whole milk
2 tbsp flour
1 1/2 shredded cheddar cheese
1 cup frozen peas

1. In a slow cooker, combine potatoes, ham, onion, carrot, corn, and pepper. Pour broth over all.
2. Cover and cook on low heat setting for 6 to 7 hours or on high heat for 3 to 3 1/2 hours.
3. In a small bowl combine milk and flour; stir well with a whisk. Stir into chowder in cooker along with cheese and peas. If cooking on low-heat setting, turn to high-heat. Cook for 20 minutes more. Stir again before serving.

*Serves 6

Blue Cheese Burgers

The blue cheese and caramelized onions are perfect toppings for this burger. This recipe is quick and easy but looks and tastes very impressive!

2 tsp olive oil
4 cups onion (sliced)
1/2 tsp salt
1 lb ground sirloin
2 tbsp onion (grated)
2 tbsp Worcestershire sauce
1/8 tsp black pepper
2 garlic cloves (minced)
Cooking spray
1/4 cup crumbled blue cheese
4 hamburger buns
4 green leaf lettuce leaves
4 slices of tomato (about 1/4 inch thick)

1. Heat large skillet over medium heat. Add oil to pan. Add sliced onion and 1/4 tsp salt; cook 18 minutes or until golden, stirring occasionally.
2. Combine 1/4 tsp salt, beef, grated onion, Worcestershire sauce, pepper, & garlic in bowl. Divide mixture into 4 equal portions, shaping each into a 1/2 inch thick patty. *Make a dimple in the middle of each patty with your fingers that will insure a flat patty once it is cooked instead of a dome!
3. Spray grill rack or non-stick pan with cooking spray. Grill 4 minutes on each side or until desired degree of doneness. Top each patty with 1 tbsp of cheese during the last 2 minutes of cooking.
4. Grill or toast buns. Place the bottom halves of buns on plates, top each with one lettuce leaf, one tomato slice, 1 patty, 1/4 cup of onion, and one roll top.

Serves 4

*I served these burgers with sweet potato fries.

Potato Soup

This hearty soup is great for chilly nights. It is almost like taking a baked potato and turning it into a soup. The perfect comfort food!

4 red potatoes
2 teaspoons olive oil
1/2 cup onion (chopped)
1 1/4 cups chicken broth
3 tbsp flour
2 cups low fat milk
1/4 cup low fat sour cream
1/2 tsp salt
1/4 tsp pepper
3 bacon slices (cut in half)
1/3 cup cheddar cheese (shredded)
4 tsp green onion (thinly sliced)

1. Peel potatoes then cut in half and place in large pot. Fill with water to just cover potatoes. Boil potatoes until fork tender. Cook bacon until crisp set aside to drain on a paper towel.
2. While potatoes are cooking, heat oil in a dutch oven or large saucepan over medium-high heat. Add onion; saute 3 minutes. Add broth.
Combine flour and 1/2 cup milk stir with a whisk add to pan with 1 1/2 cups milk. Bring to boil; stir often. Cook for about 1 minute then remove from heat. Stir in sour cream, salt, and pepper.
3. Crumble bacon and set aside. Drain potatoes and coarsely mash them into soup. Top with cheese, green onions, and bacon.

Serves 4

Cranberry Pork Tenderloin on Pear Salad

This dish almost felt Christmasy to me. The flavors are very rich and the colors are so pretty!

1 tbsp cider vinegar
1 tsp Dijon mustard
3/4 tsp brown sugar
1 1/2 tsp garlic (minced)
1 1/2 tsp dried thyme
1 lb pork tenderloin (trimmed and cut crosswise into 1/4 inch thick slices)
3/4 tsp salt
3/4 tsp pepper
2 tbsp flour
1/4 cup olive oil
1/4 cup shallots (sliced)
1/4 cup dried cranberries
1/4 cup cranberry juice cocktail
6 cups baby spinach
1 ripe pear (thinly sliced)

1. Combine vinegar, mustard, sugar, 1/2 tsp garlic, and 1/4 tsp thyme; set aside.
2. Combine pork and remaining 1 tsp garlic, remaining 1 tsp thyme, 1/2 tsp salt, and 1/2 tsp pepper; toss well to coat.
3. Heat 1 tbsp oil in medium saucepan over medium heat. Add shallots to saucepan; cook 3 minutes, stirring occasionally. Add cranberries and juice; cook about 2 minutes until liquid is reduced. Reduce heat to medium low. Add vinegar mixture; cook 1 minute. Gradually add 1 tbsp oil, remaining 1/4 tsp salt, and remaining 1/4 tsp pepper, stirring well with a whisk. Cover and keep warm.
4. Heat 1 tbsp oil in a large nonstick skillet over medium-high heat. Add half of pork to skillet; cook 3 minutes or until browned, turning once. Remove pork from skillet. Repeat with remaining pork.
5. Combine spinach and pear in a large bowl. Drizzle half of cranberry mixture over salad and toss well to coat. Arrange about 2 cups of salad on each plate; top evenly with pork. Drizzle remaining cranberry mixture over the pork.

Serves 4