Most Amazing Banana Bread Recipe

When I was little and my mom and dad would take me to the Farmer's Market, one thing we would often get was banana bread. Oh gosh, that banana bread was so so good! Soft, moist, delicious, amazing yumminess. That's the best way to describe that banana bread.

Well, I got back from Girls' Camp on Friday and we had 15 leftover bananas, and my husband had the great idea to make some banana bread. And it turned out amazing. So, here's the recipe I used. {original found here}

Best Banana Bread

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• Ingredients:

• 1/2 c of butter, softened

• 3/4 c of brown sugar

• 2 eggs

• 2 1/3 c of mashed overripe bananas (I used 4)

• 1 t vanilla

• 2 c of flour {I used whole wheat and it turned out great}

• 1 t baking soda

• 1 t cinnamon

• 1/4 t salt

• 1/4 t nutmeg

Directions

1. Preheat oven to 350. Cream butter and brown sugar {this may take a little while, don't stop when they are blended. You want it to be a light shade of brown}. 

2. Add the eggs, bananas, and vanilla to your sugar mixture and mix together. In a separate bowl, combine all dry ingredients {flour, baking soda, cinnamon, salt, nutmeg}. 

3. Add your dry ingredient combination to your banana mixture and stir until it combines. It should be thicker, but still slightly soupy {very very slightly}.

4. Coat a 9x5 bread pan with cooking spray and pour mixture in. Bake for 55-60 minutes or until knife comes out clean {when you insert it into the middle that is}. Take out of oven and eat with lots of butter. Mmm, so yummy.

Note: If you do not have a bread pan, try using a muffin tin and bake for only 40 minutes.

Try it, you won't regret it!

Meatless March Meal #11: Shepherd's Pie

Okay, so this dish might not win any beauty pageants, but my husband LOVED it! He gave it a 9 out of 10. {Just FYI, this scale is based on meals this month, not food in general, so maybe in real life it's like a 7ish.} I thought it was okay. I probably would have liked it better if it didn't have kidney beans {I learned that I don't really like kidney beans all too much}.

Also, it's a pretty straight forward recipe. {Original recipe found here.}

Vegetarian Shepherd's Pie

Ingredients: }} prep & cook time: 25 minutes }} bake time: 15 minutes

Olive oil

1 med. carrot, coined

1 med. onion, chopped

Celery {optional: I don't like cooked celery, so I omitted it}

1 clove garlic, minced

1 can kidney beans, drained {you may consider using black beans if you're not a fan of kidney beans}

1 can diced tomatoes {I used Hunt's Fire Roasted Diced Tomatoes again, super bueno}

1/2 c frozen corn

1/2 c frozen peas

1-2 c vegetable broth

1/4 c flour

3-4 c mashed potatoes {we used leftovers from our Rosemary-garlic mashed potatoes}

Shredded cheese

1. Preheat the oven to 350 degrees. Heat olive oil {about 1 T} in a skillet. Add carrots and saute until soft. Next, add onions and garlic. Saute until soft and smelling yummy.

2. Add beans, tomatoes, corn, peas, and broth. I know the recommendation on the amount of broth to add is vague, but I would suggest adding a little bit at a time until it's a little bit more liquid-y than desired consistency. The original recipe calls for 2 cups, but I thought that was a bit much. Cook until peas and corn are cooked.

3. Mix some water with your flour until it's a "smooth paste." I took this to mean, not too thick, but not too runny. {I know the picture kind of looks like baby spit up, but I promise it's just water and flour!} Pour the flour mixture into the skillet to make your "gravy." Stir it in until it reaches desired thickness.

4. Pour your mixture into a 9x9 pan {or 13x9 if you like}, and spread the mashed potatoes over the top {that's the hard part, but you can do it!}. Sprinkle some paprika on top for a nice garnish {as you can see, the garnish did nothing for this ugly dish, but at least it tasted good!}

5. Bake for 15-20 minutes or until mixture is bubbling {underneath the potatoes}. Eat and enjoy!

Meatless March Meal #10: Black Bean & Rice Skillet

Man, I am behind on these posts! I will have to post a couple a day to catch up. But here's a dish we had a couple days ago. I actually thought it was really good and would definitely make this one again. Jordan gave it an 8 out of 10. I think I would give it a 9 at least. But I really like black beans :)

Plus, this one is super easy and quick to make. {Original recipe found here. My recipe is slightly different since I don't like instant rice}

Black Bean & Rice Skillet

Ingredients:}} prep time: 15-20 minutes }} cook time: 10 minutes

1 med Zucchini (or Yellow Squash. Remember how we made that grilled zucchini? Yeah, we I forgot to save one for this dinner...oops :) The yellow squash was just as good though}

1 green pepper

1 can (16 oz) black beans, drained

1 can diced tomatoes {The original recipe calls for Hunt's Fire Roasted Diced Tomatoes, and I would recommend them! They were very good}

1 c white rice, cooked

1/2 c shredded cheese {we used a Mexican blend because that's what we had, cheddar, Monterrey Jack, or any white/yellow cheese blend would probably be good}

1. Cut zucchini {or yellow squash} and green peppers into small, bite-size pieces. Put 1 T into a skillet and heat. Add zucchini {or yellow squash} and green peppers when the oil is heated. Saute the squash and green peppers for about 5 minutes, continually stirring. {Now would also be a good time to start cooking your rice if you're like most people and don't happen to have precooked rice lying around.}

2. Add the beans and diced tomatoes {I wouldn't recommend draining the tomatoes, I think they add a nice flavor}. Cook for about 5 to 7 minutes, continually stirring.

3. Add rice and stir it in. Add cheese and stir until melted. Eat and enjoy!

And voila! You have yourself a super yummy, vegetarian dinner!

Meatless March Meal #8: Vegetarian Pot Pie

My husband love chicken pot pie. I was going to just make potato pot pie instead, but I found this recipe and decided to give it a try. It wasn't bad. I think I used a little too much liquid, so this is my updated, suggested version.

I think I would give it an 8 out of 10. Maybe better if I make it less liquid-y next time.

Vegetable Pot Pie
{It's hard to see, but we made this on St. Patty's day, so I threw on a little tribute to that}

Ingredients }} preheat to 400 degrees }} prep time: 30 minutes }} cook time: 20-30

1 T butter

6 C vegetables {I used red peppers, tomatoes, spinach, onions, and zucchini}
1 clove garlic, minced
1/4 C flour
1 1/2 - 2 C warm vegetable stock {the original recipe says 3 C, but that was way too much}
1/2 t Thyme
Salt & pepper
Pie Crust {I use the Pillsbury stuff}

1. Dice all your vegetables into small bite size pieces (or smaller). Heat a skillet and stick the butter on there to melt.



2. Then toss in all your vegetables and garlic. Cook for about 5 minutes.



3. Sprinkle on the flour and stir it in for two minutes. Next, slowly pour in the vegetable stock. Stir until it thickens. Just be careful not to pour in too much liquid.


4. Pour your vegetable mixture into the pie crust and bake at 400 degree F for 20-30 minutes or till the crust is browned. And make sure you poke some decorative holes on the top {okay, they're not just decorative, you need the holes}.

Happy St. Patrick's Day!

Meatless March Meal #7: Navajo Tacos

This is seriously the easiest recipe ever! I don't know if you have ever had the tastiness that are Navajo tacos, but they are so good {this is because my taste buds LOVE fried dough}. Plus, since they are just like tacos {almost}, you can have whatever toppings you want!

Mini Navajo Tacos

Ingredients
Frozen dinner rolls
Refried beans
Shredded cheese
Onions (green or red, we used both)
Avocado
Tomato
Lettuce
Salsa
Sour Cream

1. Take the dinner rolls out and let them thaw on a greased cookie sheet. It should only take a couple hours, and you don't have to do anything.


2. When they've thawed, flatten and fry them in oil. It was SO easy, I was kind of surprised actually. Just put them in, flip them over after about 20-30 seconds and wait until they've browned on both sides.


3. Put the ingredients on in the order you like. This was mine: refried beans, cheese, avocado, tomatoes, onions, salsa, lettuce, and finally sour cream.

{This is what it looks like when you're done....oops! I mean when I'm done :)}

Plus, if you have any extra, you can throw some butter & honey on it. Or anything else you like on fried dough {strawberries & cream, confectioner's sugar, cinnamon & sugar, etc}

Yum!

Meatless March Meal #6: Butternut Squash Soup

I have been on a search for the perfect Butternut Squash soup since I got married. I don't know why, but I am very particular about my soups, and I have yet to find the perfect butternut squash soup. But I think this one is close. I think I just added too much curry.

However, I would still give a 7 out of 10. Better if I hadn't added too much curry powder. But it's actually really good on rice.

Curried Butternut Squash Soup

Ingredients 6-8 servings }} prep time: 20 min }} cook time: 4-5 1/2 hours

2 lbs. butternut squash, peeled, seeded, and cubed
1 firm apple, peeled, seeded, and chopped
1 yellow onion
5 C vegetable stock/broth
1 T curry powder (maybe a little less)
1/4 t ground cloves
salt & pepper
1. Combine squash, onion, and apple in Crockpot.

2. Mix together vegetable stock, curry, and cloves in a separate bowl. Pour into Crockpot and cook on LOW for 5 - 5 1/2 hours or HIGH for 4 hours.

3. After done cooking, process in blender for a few seconds until desired consistency.
4. Eat and enjoy! {And if you don't like it as a soup, put it over rice. If you're planning on doing it over rice, consider using less vegetable stock to make it a little thicker}

Meatless March: Lunch!

Sometimes I make my husband eat leftovers for lunch. Sometimes I make him a PB&J sandwich. And sometimes I make him this :)

Veggie Cream Cheese Sandwich

Ingredients
Cream Cheese {I used Chive & Onion)
Cucumber
Tomatoes
Green peppers
Avocado
Spinach
1. Spread cream cheese on bread. Cut up veggies and make sandwich. The end.

Pretty easy and pretty tasty. Jordan thought it would be good with cheese too, so if you love cheese, I'm sure it would be great with some.

Meatless March Meal #4: Stuffed Green Peppers

I decided that for this month of meatlessness, I didn't want boring recipes (like pasta & sauce without meat). I want to add to my arsenal of recipes! And I want them to be good. This one was quite good, albeit slightly messy {if you're like my and incapable of making things look cute}.

If you've never had stuffed peppers before, I would highly recommend making some! It was super easy to make. It took about an hour (including pre-prep, prep, and cook time), so not too long either! Plus, it's super tasty!

I'd give it a 9 out of 10. It was pretty easy to make overall as well. If you want the link to the original recipe, check it out here.

Stuffed Green Peppers

{mmmm....you know that looks good}

Ingredients {2-4 servings} Total time: ~1 hr {including pre-prep, prep, & cook times}
1 C water
1 C white rice cooked {original recipe calls for Arborio rice, I used white rice and it turned out great}
2 green peppers, halfed and seeded {preferably the ones with four bumps on the bottom--those are better for cooking}
2 green onion, chopped
1 tomato, chopped
1 T olive oil
1 t dried basil
1 t Italian seasoning
1/2 C feta cheese {optional, in my case at least}
Salt
Pepper

1. Preheat oven to 400 degrees. Place your halfed and seeded green peppers, face down on a greased baking sheet {made that mistake}, and bake for 25-30 minutes. {If your rice isn't cooked, now would be a good time to start that too!}


2. In a medium saucepan, saute oil, green onion, basil, Italian seasoning, salt, and pepper for a couple minutes. Then add tomatoes and cook for another 5 minutes.



3. About now, your rice should be finishing {give or take}; Spoon in the cooked rice and continue to cook until heated through.


4. Take your cooked peppers out of the oven and spoon your newly made filling inside. {If you wanted feta cheese, add it before you spoon the filling into the peppers. Also, pop it back in the oven for an extra 5 minutes or so to cook that cheese.}


5. Eat and enjoy!