xxxPoisonIvyxxx's Vampire Journal

xxxPoisonIvyxxx's Journal

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2 entries this month

← Mar 2013

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I got 5 out of a triple batch~tasty
20:09 Apr 09 2013
Times Read: 531

Original recipe makes 1 loaf

2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup butter

3/4 cup brown sugar

2 eggs, beaten

2 1/3 cups mashed overripe bananas

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Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.

In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.

Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

COMMENTS

Yum!
23:20 Apr 06 2013
Times Read: 550

YUM!!!! Food porn!

Chickpea, Cauliflower, and Potato Curry

1 Tbs. olive oil

1 large onion, finely chopped

2 serrano chiles, chopped

6-inch (15 cm.) piece fresh ginger about 1 inch (2.5 cm.) in diameter, peeled and minced

1 tsp. cumin seeds

2 cans chickpeas (15 oz./470 g. each), with liquid

1 (14.5 oz./455 g.) can diced tomatoes

1 Tbs. fresh lime juice

3/4 tsp. garam masala

1/4 tsp. ground turmeric

1/2 large head cauliflower, cut into 1-inch (2.5-cm.) florets

2 yukon gold potatoes, cut into 1/2-inch (12-mm.) pieces

Coarse kosher salt and freshly ground pepper

Cooked rice for serving (optional)

1/3 cup (1/2 oz./15 g.) fresh cilantro, minced

In a heavy large saucepan over medium-high heat, warm the oil. Add the onion, chiles, ginger and cumin seeds. Saute until the onion is tender, about 6 minutes. Add the chickpeas with their liquid, tomatoes with their juice, lime juice, 1/2 teaspoon of the garam masala and turmeric. Bring to a boil, and then reduce the heat and simmer for 5 minutes to blend the flavors.

Add the cauliflower, potatoes and 1 cup (8 fl. 0z./250 ml.) water, and simmer until the potatoes are tender, stirring occasionally and adding more water if dry, about 15 minutes. Stir in the remaining 1/4 teaspoon garam masala. Season to taste with salt and pepper.