Move over nuts bananas are making their grand appearance this time solo. If you have some over ripe bananas, lying around this is the recipe for you. I personally just cannot waste food. With Bananas and yogurt, this bread will most defiantly be the moistest recipe you will ever try. This is a simple, no problem bread right here even you non-bakers can get this one perfect. As I was whipping it up in the bowl, the aroma of a banana pudding filled my kitchen; it sure made me want one. Moreover, the aroma of it baking well I will let you find that one out for yourself.
2 cups all purpose flour
1-1/4 teaspoon baking soda
Dash of salt
2 eggs, beaten
1/2 cup butter, at room temperature
1/2 cup sugar
4 over ripe bananas, mashed
1/2 cup plain yogurt
2 teaspoons vanilla
1. Preheat oven to 350 F. Meanwhile in a large mixing bowl add flour, baking soda, sugar and salt, mix with spoon. Add eggs, butter, bananas, yogurt and vanilla. Mix well, until blended.
2. Grease a loaf pan well. Pour batter into pan, leveling out. Place in oven and bake for 1 hour.
Yields: 1 loaf
MY best friend is Albanian and she always gives me delicious recipes. This dish is one that her mother in law and her made together. Paprika is Albanians most used spice and gives the food lots of flavor and color.
One whole chicken, cut into 8 pieces
1/2 onion, chopped
1/2 teaspoon paprika
1/3 cup carrots, chopped
1/2 teaspoon salt
1 package (500 grams) egg noodles
1/2 cup tomatoes, chopped
1 teaspoon butter
1 teaspoon Goya chicken seasoning
1. In a sauté pan, sauté chicken pieces with 1 teaspoon butter over medium high heat for 2 minutes. Add chopped onion, carrots, salt, paprika and Goya seasoning. Sauté for another 2 minutes. Reduce heat to medium/low and add enough water to completely cover the chicken, boil for 40 minutes or until chicken is completely cooked through.
2. Preheat oven to 500 F and add egg noodles onto a large oven pan. Heat noodles in the oven for 5 minutes. Add chicken broth from the chicken into pan and add tomatoes. Cook until noodles are thoroughly cooked. Remove from oven, arrange chicken in the middle and serve!
Yields: 8 servings
I have never tried dulce de leche to my knowledge but I was getting great reviews about it from my friends so I thought I had to try this sweet golden cream. It was extremely easy to make and I have some tasty recipes planned for it tomorrow. So hands off my dulce de leche. You can use whatever size cans that will work for you. I chose two smaller cans that were 90 grams a piece.
I have an update! I just went to open a can to take a picture and decided to eat it straight from the can. WOW, this stuff is amazing. I peeled an apple and what a snack. They work great together. I can happily say I glad everyone is bed because I did not have to share this ‘evil grin’.
1. In a large saucepan place unwrapped cans of sweetened condensed milk into pan, cover with water and allow an inch from the pan top to be uncovered.
2. Bring water to boil then reduce heat to simmer or lowest setting, add lid slightly not closing all the way. Allow to cook 2-1/2 hours. Check water from time to time to make sure water is over cans, it could explode if not.
UPON arriving to Saudi Arabia, Galangal (also called Greater Galangal or Khalanjan as the Saudis call it) was the first new spice I was introduced to in the Kingdom. My mother in law gave me a huge jar to use when cooking as she loves spices as much as I do and knew I would be pleased with receiving my new treasure. At first I had no idea what dishes my new spice should be used in but I quickly was taught and have been using it ever since.
Galangal is a member of the ginger family which you can easily see by looking at the spice, they look very similar. Galangal is used daily in Southeast Asian cooking and it was the Southeast Asians who introduced the spice to Saudi Arabia. However Asians like to use fresh and dried in cooking while the Saudis only use the dried version. The smell or taste is hard to describe and another spice could not easily replace it. The spice would be categorized as a pungent spice.
Throughout history Galangal has been documented for a variety of various uses. Europe used the spice for both medical and culinary purposes. The ancient Indians were known to use it. Arabs gave it to their horses to stir them up and in the Orient the powder form was used as a snuff. Lesser Galangal which is smaller and brighter is what Asians have used for centuries in medical applications and this version is rarely used in cooking.
Galangal is used in popular Saudi dishes such as kabsa and bukhari and can be bought freshly at stores such as Lulu and later dried out. When using galangal you just toss a piece usually about 1-2 inches long into the dish and take out before serving. It is very important to store the dried spice in a glass jar and kept in a cool dark place in which it should hold taste for 2-3 years. Some popular dishes around the world that you may also know Galangal from are Thai soups, Asian curries or stir-fries and sambal paste you can even find it in spice blends such as Thai curry blends, laksa spice mixes and ras el hanout.
Spices galangal compliment well with: