BANANA CAKE

*I need to get a better photo!!!*

¾ c. margarine

1 ½ c. white sugar

3 eggs

1 tsp. vanilla extract

5 ripe bananas, mashed

3 c. all-purpose flour

2 tsp. baking powder

2 tsp. baking soda

¾ c. sour cream

1.      Preheat oven to 350º.  Grease and flour a 9x13” pan.  Sift together flour, baking powder and baking soda. Set aside.

2.      In a large bowl, cream the margarine and sugar until light and fluffy.  Beat in the eggs one at a time, then stir in the vanilla and mashed bananas.  Beat in the flour mixture alternately with the sour cream, mixing just until incorporated.  Pour batter into prepared pan. *If you are planning on using the Chocolate Chip Peanut Topping, now is the time!*

3.      Bake for 50 – 60 minutes or until toothpick inserted into the center of the cake comes out clean.

*This is absolutely fantastic as a base to an ice cream cake...frosted with chocolate. SCRUMMY YUMMY!!!

PUMPKIN PIE BREAD

3 ½ c. all-purpose flour

2 tsp. baking soda

1 tsp. baking powder

1 tsp. cinnamon

½ tsp. ground ginger

¼ tsp. ground cloves

1 tsp. salt

3 c. white sugar

1 c. vegetable oil

4 eggs

2 cups fresh pumpkin puree - or 1 (15-oz) can pumpkin puree

½ c. water

1.      Preheat oven to 350º F.  Grease pans (muffin or 2 loaf pans).  Stir together flour, baking soda, baking powder, salt and spices.  Set aside.

2.      In a large bowl, beat together sugar, oil, eggs and pumpkin. Stir in flour mixture alternately with water.  Divide batter evenly between the prepared pans.

fresh pumpkin puree

3.      Bake for 60 – 70 min.  Store in plastic wrap at room temp for 24 hours before serving or freeze for up to 4 months. Serve with maple butter.

CHICKEN WITH PUMPKIN-SEED MOLE

4 boneless, skinless chicken breast

1 small serrano chile

1 small poblano chile

1 small white onion, diced

2 garlic cloves

1 c. fresh cilantro leaves, plus sprigs for garnish

½ c. plus 2 tbs. pepitas (roasted, unsalted)

½ tsp. ground cumin

¾ tsp. dried Mexican oregano

2 c. chicken stock

1 tbs. safflower oil

½ tsp. coarse salt

2 tbs. lime juice

1.   Season chicken with salt, pepper, and cumin.  Heat 1 tbs. oil in saucepan pan and brown chicken.  Reduce heat and continue to cook until juices run clear (5 – 6 minutes on each side). Set aside, leaving juices in the pan.

2.   Place serrano and poblano chiles directly over the flame of a gas-stove burner on high heat.  Roast, turning with tongs, until blackend all over (Alternatively, broil chiles on a baking sheet, turning often, until skin has charred). Transfer chiles to a bowl, and cover with plastic wrap.  Let stand for 15 minutes.  Peel chiles, and remove stems, seeds, and ribs (alternatively, use 2 – 4 tbs. canned mild fire-roasted chiles).

A Deer Park jalepeno, before roasting

3.   Process roasted chiles, onion, garlic, cilantro leaves, ½ c. pepitas, cumin, oregano and ½ c. stock in a blender until a coarse paste forms - or use immersion blender (my personal favorite).

4.   Reheat chicken drippings in the saucepan over medium heat.  Add paste, and cook, stirring constantly until very thick, about 9 minutes.  Whisk remaining 1 ½ cups of stock into paste until incorporated. Let mixture cool slightly, then transfer to blender.  Add salt and lime juice.  Process until sauce is smooth.

5.   Add chicken to pan, and cover with sauce.  Cook over medium-low heat until just heated through, about 10 minutes.

6.   Transfer chicken to a cutting board, and cut into ½ inch thick slices.  Distribute among plates, spoon sauce on top, and garnish with cilantro sprigs and remaining pepitas. 

Roasted pepitas (hulled pumpkin seeds)

BUTTERNUT SQUASH PASTA SAUCE

This recipe makes A LOT.  I always freeze the left overs in 2 - 3 quart size resealable bags.  They keep for 3 months in the freezer.  It's an easy meal when I'm in a rush! The most delicious addition I've used is the Chicken and Apple Sausages, but cooked chicken is also delicious - or just keep it vegetarian!

1 medium butternut squash (or about 1.5 lbs pre-cut)
1 tbs. olive oil
1/2 tsp. herbs de provence
salt and pepper
5 garlic cloves
1 c. lowfat milk
1 c. vegetable broth
3 - 4 links of Chicken and Apple Sausage, sliced *optional*

1. Preheat oven to 375 F.  Peel, remove seeds, and cut squash into 2 inch chunks; transfer to a baking sheet.  See here for Cooking Light's instructions on peeling butternut squash.

I was able to peel these without having to slice them in half first since they were so small (from our garden)

2. Toss with oil and herbs; season generously with salt and pepper.  Scatter garlic around squash.  Roast until squash is very tender, about 45 minutes, tossing halfway through.

lining the baking sheet makes the transfer of the squash into the saucepan relatively easy

3. Transfer squash and garlic to a saucepan and use submersion blender to puree (or alternatively, transfer to blender or food processor). Add milk and process until smooth.  Add broth and process until smooth.  Add more broth as necessary.   Adjust salt and pepper to taste. Serve over pasta.

*Optional: In large skillet, saute sliced sausages until cooked through.  Add 3 - 4 cups sauce, and stir until heated through.  Serve over pasta.

CHICKEN TIKKA MASALA

CHICKEN
1 cup yogurt
1 tbs. lemon juice
2 tsp. ground cumin
1 tsp. ground cinnamon
2 tsp. cayenne pepper
2 tsp. freshly ground black pepper
1 tbs. minced fresh ginger
4 tsp. salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces


SAUCE
1 tablespoon butter
1 - 2 cloves garlic, minced
1 jalapeno pepper, finely chopped
2 tsp. ground cumin
2 tsp. paprika
3 tsp. salt
1 (8 ounce) can tomato sauce
1 cup heavy cream


1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.

2. Heat 1 tbs. olive oil in large, heavy skillet over medium-high heat. Add chicken, and cook until juices run clear, about 6 - 8 minutes; set aside.

3. Saute garlic and jalapeno in drippings for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add cooked chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro. Serve over rice.

CHICKEN CAPRESE

3 medium tomatoes, cored and chopped
6 oz. mozarella, cut into small cubes
2 tbs. olive oil
1 tbs. balsamic vinegar
1/2 tsp. salt
1/4 - 1/2 tsp. freshly ground pepper
3 tbs. fresh basil, chopped
4 boneless, skinless chicken breasts
1 cup balsamic vinaigrette
2 eggs
1/2 to 1 cup bread crumbs


1. In a medium sized bowl, combine tomatoes, mozzarella, oil, balsamic, salt, pepper and basil.  Mix to combine.  Cover and set aside.

2. Place chicken breasts between two pieces of was paper, and pound until thickness is uniform.  Place chicken breasts in resealable plastic bag and add vinaigrette. Marinate for 30+ minutes.

3.  Whisk eggs and place in shallow bowl.  Place breadcrumbs in second shallow bowl.   Dip marinated chicken into eggs, then into bread crumbs. Sprinkle with salt and pepper.

4.  Heat 2 tbs. olive oil in large skillet over medium-high heat.  Add chicken and cook 5 - 10 minutes on each side, or until juices run clear.  Turn if necessary to avoid burning.

5. To serve, place chicken on pasta (or simply on the plate), and top with a spoonful of Caprese Salad. Garnish with fresh basil, if desired.

MELISSA'S PORK TENDERLOIN

1/3 c. red wine
1/3 c. soy sauce
2 tbs. light brown sugar
pork tenderloin
1 tbs. corn starch
1/2 cup cold water

1. Combine wine, soy sauce, and brown sugar in a large resealable bag.  Place tenderloin in bag and refrigerate overnight.

2. Preheat oven to 325 F.  Place meat and marinade in a shallow baking dish and roast for 1 hour, basting occasionally.  Remove pork from marinade and rest under an aluminum tent.

3. Meanwhile, pour 3/4 cup of drippings/marinade into a small saucepan over medium-high heat.  Whisk corn starch and cold water until well blended, add to marinade, and whisk until combined.  Simmer until sauce has thickened (about 5 minutes).  Slice tenderloin and serve drizzled with gravy.


*To serve as an appetizer, cut pork into bite size pieces, and just skip the gravy.
*Also good with the following MUSTARD SAUCE for dipping:
1/3 c. mayo
1/3 c. sour cream
1 1/2 tbs. mustard powder (I prefer HOT)
1 tbs. fresh chives, minced

Combine mayo, sour cream, and mustard powder; mix.  Fold in chives. Chill