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Jodi
10-26-2009, 05:11 PM
Nothing beats lard for lightness and crispness in pastry. Even my pastry ;) I always use at least half butter for flavour though.

KikiSashaFan
10-26-2009, 08:06 PM
Thanks for the soup recipe Prancer, it was really good. The only change I made was to use a bit of macaroni in place of the potatoes.

Prancer
10-27-2009, 04:44 AM
Thanks for the soup recipe Prancer, it was really good. The only change I made was to use a bit of macaroni in place of the potatoes.

Wow, that was quick. :) Glad you liked it.

I should give credit where credit is due there, so the recipe came from Hands-Off Cooking: Low-Supervision, High-Flavor Meals for Busy People (http://www.amazon.com/Hands-Off-Cooking-Low-Supervision-High-Flavor-People/dp/0471756814).

Rex
10-27-2009, 05:26 AM
Well, there's this:

http://archives.cnn.com/2000/HEALTH/diet.fitness/10/17/chicken.soup.reut/

Thanks for this; it pretty much makes sense.

Jenny
10-27-2009, 12:38 PM
Wow, that was quick. :) Glad you liked it.

I should give credit where credit is due there, so the recipe came from Hands-Off Cooking: Low-Supervision, High-Flavor Meals for Busy People (http://www.amazon.com/Hands-Off-Cooking-Low-Supervision-High-Flavor-People/dp/0471756814).

Just added this to my Amazon cart - I usually stay away from these types of cookbooks as they are usually more flash than flavour, and sacrifice healthy eating for convenience - this one sounds like it has the fast meals/fresh ideas/limited effort formula done right.

I'll put it next to my copy of Casseroles for Drinkers. ;)

emason
10-29-2009, 12:19 AM
Since so many people are sick or know someone who is, I thought I would post this very easy recipe for chicken soup for cold and allergy sufferers. It's full of vitamins C and A, and the ginger helps clear the nose.

If you don't like ginger or lime, you won't like this. You can really taste them both. My husband loves this when he has a bad cold, though, because he CAN taste them both.

Gingeriffic Chicken Soup



I tried this tonight; it was easy and delicious. At the last minute I threw in a handful of spinach and plated up the soup as soon as the spinach wilted. Yum!

Buzz
10-29-2009, 12:21 AM
Anyone has a quick and easy banana bread recipe to share? :)

altai_rose
10-29-2009, 12:44 AM
Anyone has a quick and easy banana bread recipe to share? :)
4 very ripe bananas
1/4 cup melted butter
1/4 cup brown sugar
1/2 cup white sugar
1 1/2 cups flour
1/4 tsp salt
1 egg, beaten
1 tsp baking soda
Cinnamon, nutmeg, chocolate chips, nuts, etc. if preferred

Preheat oven to 350F. Mash bananas in a bowl. Add everything else and mix. Bake in a bread pan for about 45 to 60 minutes.

JAF
10-29-2009, 02:12 AM
Here is mine - I make all the time.
So easy, I like the technique just fold the wet with the dry just barely.
I like size of the loaf not too much.

Banana Bread
The wet ingredients are:
2 ripe bananas,
6 Tbs. melted butter I used 2 more Tbs
1 tsp. vanilla extract,
2 large eggs

For the dry ingredients:
1-1/3 cup flour
1/2 tsp. baking soda
1/4 tsp. baking powder
2/3 cup sugar I used a bit more sugar
1/2 tsp. salt No salt if using salted butter
1/2 cup chopped walnuts.

Combine and whisk all the dry ingredients except for the walnuts. The use of both baking soda and powder are necessary to provide enough leavening for the proper consistency of the bread. The baking soda is just enough to utilize the slight acidity of the bananas to create the desired carbon dioxide bubbles. Baking powder (which is a mix of baking soda, a base, and cream of tartar, an acid) provides even more leavening power.

Mash the bananas, melted butter, and vanilla extract together. Lightly beat the eggs together.

Mash the banana mixture with the eggs until smooth and well blended.

Pour the banana mixture onto the dry ingredients. Add the walnuts.

Fold the ingredients together until no more white flour is uncovered while folding.

Pour the batter into the prepared loaf pan and bake for 55 minutes at 350F.

After 55 minutes, the loaf of banana bread should be done. A wooden toothpick inserted into the center should come out clean. Set the pan on a wire rack to cool for ten minutes.
Remove the loaf from the pan and let cool on the wire rack. Serve warm or fully cooled. The loaf can be wrapped in plastic and stored at room temperature for about four or five days.

Jenny
10-29-2009, 12:42 PM
I tried this tonight; it was easy and delicious. At the last minute I threw in a handful of spinach and plated up the soup as soon as the spinach wilted. Yum!

Amazon just told me my copy of the book has shipped :)

Love the spinach idea for more nutrition, will try. With all these endorsements, I think I'm going to make it *before* anyone gets sick.

BigB08822
10-29-2009, 01:35 PM
Mmmm, I love Banana Bread!

JAF, do you mean you use 8tbs of butter or that the original recipe was for 4 tbs but you changed it to 6?

JAF
10-29-2009, 03:32 PM
Mmmm, I love Banana Bread!

JAF, do you mean you use 8tbs of butter or that the original recipe was for 4 tbs but you changed it to 6?
A total of 8 Tbs.
The original recipe calls for 6 Tbs I then add two more - I'm Butter Lover. ;)

The recipe makes a very tender cake if you take care to just barely fold in the wet and dry,

sk8pics
10-31-2009, 08:43 PM
I picked up an immersion blender today and made carrot soup with onions and buttermilk. Seasonings were chili powder and curry powder, and some black pepper. It was good!

Jenny
11-01-2009, 02:36 PM
Sounds delish - soup is so easy to make, and tis the season after all. Today we are roasting a chicken for dinner, and I've already picked up fresh ginger to make Prancer's soup with the leftovers this week. I also found a new bakery in the neighbourhood that makes, among other breads, one with heritage Red Fife wheat, yum - perfect to go with the soup.

LordCirque
11-01-2009, 11:50 PM
I made some :kickass: Burgundy Beef with Rigatoni last night. One of the best savory dishes I have ever made.