Wednesday, October 6, 2010

i cooked a lot yesterday

yup. it's true. i cooked. it's not a first, but it is quite a rarity. i usually have dinner on the table for my family, but it's often rushed {after piano and running to get ry from work}. it's usually later than i want and not very pretty on the table. but, it's food. i'm an okay cook, but the presentation is lacking.

yesterday, i spent a good portion of my day in the kitchen and it was nice! i had the time and i took advantage. i posted on facebook that i made banana bread, apple crisp {in the crock pot!} and chicken avocado soup and i got quite the response for wanting recipes, so here they are:

mom's great banana bread: 
{this recipe came from my mom...and maybe from her mom?}
1/4 c. butter
1 c. sugar
3 bananas
1 egg
2 c. flour
1 tsp. baking soda
1/2 tsp. salt
chopped nuts {opt.}

1. Mix all ingredients together. Pour into *greased loaf pan{s}. One break loaf pan or 3 small - I prefer 3 small because it cooks more evenly. 
2. Bake at 350 degrees for 30-60 minutes {depending on size of pan}. 
3. A toothpick inserted in center should come out clean. {Although I do like it a bit gooey on the very top.}
*Just discovered the best non-stick spray with flour. It is Love it. So easy.

avocado soup with chicken and lime
{got this recipe from a girl from my church and i've changed it a bit for my tastes...}

1 1/2 Tbsp. olive oil
1 white onion, sliced thinly
8 cloves garlic, minced 
4 jalapeno peppers {spicy!} OR
1-2 bell peppers for less spice
8 oz. chicken, cut or cubed
4 c. chicken broth
1/4 c. lime juice
1-2 tomatoes, diced {or a can}
1 can corn, drained
1 can black beans, drained
1 can kidney beans, drained
salt and pepper, to taste
1 avocado, diced
1/4 c. cilantro, chopped

1. In a large saucepan, over medium heat, cook onion, garlic and peppers in olive oil until lightly browned, 4-5 minutes. 
2. Stir in chicken, broth, lime juice, tomatoes, corn, beans, salt and pepper. Gently simmer until chicken is cooked, 3-5 minutes. 
3. Stir in avocado and cilantro and heat through. Adjust seasonings as desired. 
4. Sprinkle with tortilla strips to serve.

Butterscotch Apple Crisp {in a slow cooker}
{this recipe came from my mother in law and it's a winner}

6 c. tart apples, peeled and sliced {i used pippin that i picked a few weeks ago}
3/4 c. packed brown sugar
1/2 c. flour
1/2 c. quick cooking oats
1 pkg {3.5 oz} cook and serve Jell-o Butterscotch pudding mix
1 tsp. cinnamon
1/2 c. cold butter, not softened
vanilla ice cream, optional

1. Place the apples in a 3 quart slow cooker. 
2. In a bowl, combine brown sugar, flour, oats, pudding mix and cinnamon. 
3. Cut in the butter {using two knives} until the mix resembles course crumbs. Not too fine - a little smaller than peas. Sprinkle the mix over the apples. 
4. Cover and cook on low heat for 5 hours or until the apples are tender. 
{I cooked mine for 5 hours yesterday - exactly - and it had started to burn. I'd suggest 4 in a large crockpot, 5 in a small one.}

my house wasn't spotless by the end of the night, but it sure smelled good!


Dyan said...

The soup recipes sounds so good. I made your banana bread last week and thought of you. I love how easy it is.

Molly said...

YAY for the recipes!! Thank you!

Rach said...

These would be amazing in our ward cookbook! wink, wink
I want to try all of these!

Emily said...

thank you! can't wait to try them all!