Mini Whole Wheat Banana Bread

"Because sometimes just 1 is enough." That's the tag line for a new cookbook I got over the holidays called Small Batch Baking by Debbie Maugans Nakos.  I'm super excited because there have been so many times that I want to bake a cake or cookies and not have enough to feed a family of 12.  The two of us just don't need 48 chocolate chip cookies....When I got the book, I picked up some of those tin mini-loaf pans that you see in the grocery store. I got 5 for $1.

I had 1 banana sitting around and thought I'd see what I could make.  The bread turned out delicious and 1 loaf is enough for us to eat for several days of snacking.

Serves 2-3, Preheat oven to 350 degrees.

Cooking spray
1/4 Cup all-purpose flour
1/4 Cup whole wheat flour
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1 mashed banana
1/4 cup brown sugar
3 tablespoons vegetable oil
3/4 tsp vanilla extract
1 egg yolk
1/4 cup chopped walnuts, optional

1. In a medium sized bowl, whisk together flours, baking powder, baking soda and salt.
2. In another bowl, mash together banana, brown sugar, vegetable oil, vanilla and egg yolk.
3. Add banana mixture to flour mixture and stir together until well combined. Fold in nuts.
4. Pour batter into prepared pan
5. Bake for 23-25 minutes, or until golden brown and a tooth-pick comes out clean.

Got a juicer? Make Fresh Vegetable Soup

Recently I got a juicer and now I can't visit the store without thinking, can I juice that? I've had to refrain my husband from trying to juice meat... Anyway....This soup recipe came with the little booklet in the box and I thought I'd give it a try.  I was skeptical at first as I tasted the juice mix and after I added the beans, but by the time it cooked down and flavors mellowed, it was a delicious lunch!

If you don't have a juicer, you can always throw the chopped veggies and broth into a good blender.

1 small tomato
1/2 of a small onion, peeled
2 carrots
1 green pepper or 2 stalks of celery (of course if you know me, you know I did not use the pepper, but I'm sure it would be fine with it)
1 tablespoon butter
1 tablespoon flour
1 1/2 cups vegetable stock
15 oz can of vegetarian baked beans
1 packet of ramen noodles, broken into small bits, or other noodles of your choice (don't use the flavor packet from the ramen)
Salt & Pepper to taste

1. Juice or blend together tomato, onion, carrots and green pepper. Set aside.
2. Melt butter in a sauce pan.  Add flour and stir constantly for 1-2 minutes. You're making a roux.
3. Using a whisk, stir in juice and vegetable broth. Whisk until flour has dissolved.
4. Stir in baked beans and bring to a boil.
5. Add noodles and boil until cooked.
6. Add salt & pepper to taste.

This will make 4 good sized bowls. Make this the night before and pack some up for lunch at work.  If you really like onion flavor, go ahead and do a whole onion. I found it to be pretty strong with just 1/2.

White Wine Chicken & Rice Pilaf

We're in need of a trip to the grocery store so last night I scoured the pantry for something to make.  Here's what I came up with, 2 chicken breasts (no, they were in the freezer not the pantry) Kraft Lite Italian Dressing, garlic, cooking Sherry, vegetable broth, rice and pasta....Here's what they turned into:

For the Chicken:
2 Chicken breasts
1/2 Cup Italian dressing

Place chicken in a ziploc bag and add Italian dressing. Seal and shake.  Allow chicken to marinate in dressing for at least 30 mins. 

For the Rice Pilaf
1/2 cup broken spaghetti pieces
1 Cup rice
2 Tablespoons butter, divided into 1 tbsp chunks
2 Cups vegetable broth

1. Melt butter in a medium sauce pan.
2. Add spaghetti and rice. Stir to coat in butter. Stir occasionally until rice begins to brown lightly. 
3. Add the vegetable broth and bring to a boil. Cover and reduce to a simmer.  Cook until rice is tender and liquid is absorbed.  ***You may need to add a few splashed of broth so check it regularly***

For the Sauce:
1/2 cup finely chopped onions or shallots
1 clove of garlic, finely chopped
1 tbsp butter
1/4 dry white wine
2 tbsp white wine vinegar
1/2 chicken or vegetable broth
Salt & Pepper to taste

1. Remove chicken from fridge and discard dressing.
2. Brown chicken in a skillet until mostly cooked through, remove to a plate
3. Add butter to the same pan and make sure you scrape all the goodness from cooking the chicken up.
4. Saute onions and garlic until onions soften.
5. Add wine and vinegar to pan. Simmer for 2 minutes, stirring constantly.
6. Add broth, salt and pepper.  Bring to a boil, then reduce to a simmer.
7. Add chicken to sauce, cover and allow to cook until sauce has reduced to 1/2 cup.

Serve with rice pilaf and a salad.

Hot Tea Mojito

Holy moly Pinterest! You've really come through on this one! Everyone who knows me, knows I'm a big fan of the Hot Toddy (hot tea, whiskey, honey and lemon) for anything from a tickle in my throat to full blown Bronchitis. Ok, even if it's a cold, rainy day, my solution is always a Hot Toddy....Until now! Meet the Hot Tea Mojito...It's even good without the fresh mint leaves (strange as it sounds, I was fresh out.) If you want to get fancy, use a heat-proof wine glass.

Makes 1 big serving (or 2 wimpy ones)

1 Cup water
2 tablespoons loosely packed fresh mint leaves
2 teaspoons brown sugar
1 teabag (Earl Grey, English Breakfast or Black tea)
1/4 cup rum (light or dark, whatever)
1 tablespoon lime juice

1. Boil the water in a teapot (or microwave proof mug)
2. Add mint leaves, brown sugar, lime juice and teabag. Let tea steep about 2 minutes.
3. Strain through a fine mesh strainer or cheese cloth (let's be honest, I used a paper towel) and enjoy!