Made banana bread this morning that was excellent. It was almost like dessert. The recipe is from Williams and Sonoma quick breads and calls for 2 1/2 cups whole wheat flour which you would think would make the bread dried out, but instead it was light and sweet and quite tasty. I will definitely make this again.
Last week I made carrot bread starting with a recipe from Cookinglight, apr 09 but wildly adapting it.
1/2 cup flour, 1/2 cup whole wheat flour, 1 t cinnamon, 1 t baking soda, 1/4 t salt, 1/4 cup flax seed (mix this together)
2/3 cup grated apple, 2/3 cup grated carrot, 1/2 cup coconut milk, 2 T oil, 2 large eggs (mix together)
1/2 cup chopped nuts
Pour the wet ingredients into the dry, add the nuts, stir and bake in a greased bread pan at 350 for 45 minutes.
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Hot weather last weekend led us to select some meals that could be done on the grill. We had people in and out all weekend so the food had to be flexible, quick to cook and not likely to heat up the house. I made salmon burgers from cooking light (May. 09) that were good but needed a bit more flavor. I served these on some great Brioche buns from whole foods which I highly recommend. These were easy to prepare, just throw everything into the food processor, form and they are ready to go. I refriged them for a while, making them stay together better. We put these on the grill and they didn't fall apart. This has been a busy couple of weeks. I've made spicy carrots with parsley and cilantro from food and wine (march, 2005) with my CSA veggies. I actually added broccoli and it was really tasty. I'll make that again. We served it both warm and cold and liked it better cold. |