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Food

Food

I confess, I love food! I love eating it, preparing it, serving it, having it served to me, savoring it, reading about it and obsessing over it. I have baked and cooked since I was prepubescent and now at my ripe old age, it is finally catching up with me. I struggle with knowing that most of what I eat today will appear tomorrow plastered to my hips in the form a cellulite cheese cake, but I confess, I don’t put up much of a fight.

My food entries will come in two forms. IN and OUT. Simply, IN means what I cook in my kitchen and OUT means food that is prepared by someone else. Most often that will be in a restaurant, but from time to time, it could mean what I enjoy in someone else’s home.

The idea to write about food came after being asked numerous times to recommend restaurants in Santa Fe. We have two homes and one is in Santa Fe, New Mexico. Often when friends are planning a trip to the “Land of Enchantment”, they call and ask for restaurant recommendations. What could be more fun? I now see myself as the “Great Fat Hunter”. I seek out great food and report about it.

I will also report on my epicurean adventures as we visit other cities. Yippee, I may have finally found my true calling!


Living With Grace

  • Rulers and Zucchini Bread and Memories

    My daughter is a genius.  Actually, I think she is a genius copier, but let's don't split hairs. 

    During May moms everywhere are looking for ways to show their appreciation to teachers.  School teachers, piano teachers - all teachers that have contributed to their children's learning experience.  My daughter is no different.  So while she was cruising on the internet highway she ran across this idea.  I didn't see the original post, so I will share my daughter's version of what she saw. 

     

    Isn't this creative.  First of all, it's spring, so who couldn't use another plant for their garden...secondly, it is as cute as a cookie!  She found a sand bucket at the dollar store and poked a hole in the bottom and then filled it with potting soil and a few petunia plants!  The stick supporting the little sign is a ruler...I love the sign.  It says it all. 

    Seeing her creation made me think of a morning many years ago when I was a mom of two little girls and had made a commitment to the PTA to show my appreciation to our school's teachers.  I'd volunteered to contribute something yummy that we planned to put in the Teacher's Lounge early one morning so they could have munchies throughout the day.

    Unfortunately, I had memory issues then just as I do now, so the night before when I should've been baking, it simply slipped my mind.  Early the next morning, even before daylight, I opened my eyes and the first thought that blasted through my mind - it didn't just cross my mind - it literally produced a jolt - was...you were supposed to make zucchini bread to take to school this morning! 

    I popped out of bed like someone had set fire to my pajama bottoms and flew to the kitchen.  I started opening cabinets and the refrigerator and quickly assembled all of the ingredients for zucchini bread EXCEPT the zucchini!  So I flew back into the bedroom, put on my jeans and flip flops and flew to the grocery store.  I needed only one item, zucchini!

    When I returned I started zooming through the kitchen like Rachel Ray on steroids.  I measured and broke egg shells and whipped and sifted and chopped and dumped everything into a magic bowl and stirred.  I then carefully (in 30 seconds or less) filled each muffin cup and popped the pans in the ovens.  I let out a big sigh of relief and turned around to face the mess in my kitchen that emergency cooking causes and to my horror, there were the zucchinis I'd bought safely tucked in the plastic produce bag from the grocery store!

    Yikes!  I'd done a GRACE!

    I'd made zucchini bread without the zucchini!

    I quickly looked in the oven window and saw that the sides of the muffins were beginning to form and the middle beginning to rise - I was too late! 

    Panic set in and when I shared the news with my daughters they cried.  I quickly told them it would be okay and that they would probably taste just as good without the zucchini.  To that they wailed! 

    This was not my first time to FAIL as a mom, but it certainly was one of the more dramatic. 

    As I pensively stared through the oven door watching the muffins take form I breathed a quick baking prayer and hoped for the best.  As I took them from the oven they smelled delicious and I repeatedly assured the girls that I would not take yucky muffins to the school. 

    Willing to put my own life on the line as a taste tester I cut into one and took a bite and....drum roll please...it was delicious.  Simply delicious.  The girls didn't believe me (I mean would you have believed me at this point?) so I shared it with them and they liked it too.  So as soon as they were cool enough to handle I popped them in a cute basked lined with one of my nicest cloth napkins and said, "Load up girls, it's time to go to school."

    That night was a PTA meeting and when I went into the Teacher's Lounge to pick up my basket I found a note that read: 

              Would the wonderful person who made these wonderful muffins please share the recipe?

    Busted!  I couldn't just smile and accept the compliment, I had to share the recipe. 

    So click here to see and print the recipe I shared - just the way I shared it then. 

    More than once I've witnessed that God watches out for babies, puppies, old ladies and busy moms! 

    Enjoy! 

    P.S.  I love my mommy memories!  

    Living with Grace...and i'm grace

  • Let's Cook Some More! Fresh Basil and Spinach Chicken with Whole Wheat Pasta

    While we are on the subject, I have another great recipe to share from Becky Varner's demonstration at Buy for Less in Oklahoma City.  We got to taste these dishes and I highly recommend them. 

    I plan to make this dish, but since I can't eat the whole recipe in one sitting - although I would enjoy trying - I plan to make the recipe following the directions until I get to the part where I add the pasta.  I plan to prepare enough pasta for one meal and then add a smaller portion of the fixings to my serving individual of pasta and do that as many times as I can with the complete recipe.  The recipe suggests that I will have 6 servings.  After cooling the remainder I plan to store the sauce in individual serving size freezer bags and freeze them.  Then I can thaw them quickly and boil a bit of pasta and enjoy a delicious dinner in just a few minutes.  I can't see any reason my plan won't work.  Do you?

    Remember that whole wheat pasta tends to be a bit chewier, so test the pasta at the suggested package cooking time and see if you would like to cook it a minute or two longer.  This is a personal preference.  It took me a while to get used to whole wheat pasta, but now I prefer it. It's a taste I'm happy I developed. 

    Fresh Basil and Spinach Chicken with Whole Wheat Pasta

    8 ounces dried whole wheat pasta such as fusilli or penne

    2 tablespoons olive oil

    1 pound skinned raw chicken breasts, cut in ½ inch pieces

    1 tablespoon fresh minced garlic

    1 medium onion, thinly sliced

    ¼ teaspoon salt

    ½ teaspoon black pepper

    1 ½ cups reduced sodium fat free chicken broth

    3 cups sliced fresh mushrooms

    4 cups fresh spinach leaves

    1 cup cherry or grape tomatoes, halved

    ¼ cup snipped fresh basil leaves

    ½ cup freshly grated Parmesan

    Cook pasta in water according to package directions but omitting salt.  Drain.  Meanwhile pour oil in large skillet and heat to medium.  Add chicken, garlic, onion, salt and pepper.  Stir frequently while cooking until chicken is completely done.  Add chicken broth, mushrooms and spinach.  Bring to a simmer and cook uncovered 5 to 6 minutes until chicken broth is reduced by half.  (Also the spinach will shrink considerably) Add pasta, tomatoes and basil.  Stir and heat thoroughly.  Place in serving dish and sprinkle with Parmesan.  Serve immediately. 

    6 servings – approximately 280 calories and 7 grams fat each

    Becky Varner, R.D., L.D.

    As demonstrated at Buy for Less as a part of Your Wellness program. 

    I will put this recipe in the Recipe section on my Food page for future reference. 

    Living Healthily with Grace...and i'm grace

  • Cream of Carrot Soup - HEART HEALTHY

    As a part of my commitment to support the American Heart Association's Go Red efforts this year, I attended a cooking demonstration recently at one the Buy for Less grocery stores in Oklahoma City and heard Becky Varner, MS, RD, LD, speak about nutrition and heart healthy recipes. I am always looking for interesting recipes that are healthy and yet taste good.  Becky shared a couple that are delicious and I thought I would pass one along to you.  Also Becky writes for the Oklahoman, so you may find other recipes there. 

     

    I am sorry the photo is a bit blurry, but I took it with my iPhone and Becky is a very animated speaker.  But you get the idea...

    Buy for Less and Becky hold in store demonstrations at all their stores both in Oklahoma City, Midwest City and Edmond.  For more information visit www.yourwellnessok.com. 

    When you visit the yourwellness website you will see tips for heart healthy eating and the MyPlate logo.  I like the MyPlate concept because it allows me to eat whole wheat pasta and breads, which I LOVE!  In fact, with the suggested proportions, I am allowed more whole grains than protein - which suits me just fine!  I don't eat a lot of meat, but I enjoy fish, so I'm good to go. 

    Today I'm going to share her Cream of Carrot Soup recipe.  

    Ordinarily when I think of Cream of Anything soup I think high fat.  Becky's recipe has only 2.5 grams of fat per serving and is yummy.  I have two bags of carrots in my frig, so this is going to be the first of her recipes that I am going to try.  By the way, she prepared them for us and we tasted them and this is really a delicious soup. 

    I will post the recipe in the Recipe section on the food page of my blog so you can refer to it later without having to remember this entry. 

    Cream of Carrot Soup 

    1 tablespoon olive oil

    2 cups diced onion

    1 cup diced celery

    1 tablespoon minced garlic

    4 cups reduced sodium fat free chicken broth

    1 pound fresh carrots, washed, ends removed and cut in ¼ to ½ inch slices (about 3 ½ cups)

    1 cup skim milk

    ¼ teaspoon black pepper

    6 fresh thyme sprigs for garnish

    Pour oil in a large pan and heat to medium.  When hot, add onion, celery and garlic.  Cook until vegetables begin to soften, stirring occasionally.  Add thyme and carrots.  Simmer about 20 minutes until carrots are tender.  Add skim milk and pepper.  Stir and pour into a blender.  Puree until smooth and creamy.  Pour into six cups and garnish each with a fresh thyme sprig.   

    P.S. Becky said that other vegetables can be substituted for carrots...and use a different garnish that suits the selected vegetable.  

    Becky Varner, R.D., L.D.

    I encourage you to attend the Go Red Luncheon on May 18.  For more information click on Go Red! 

    Living with Grace...and i'm grace

  • Roasted Kale Chips

    Hi, remember me?

    It seems I needed a spring break! 

    That is the only explanation I have for my absence.  I got caught up in living and simply didn’t take the time to write.  That seldom happens, so I decided to go with the flow and enjoy it.  I didn’t feel guilty.  I just enjoyed!  Lately my attention span has been about as long as Pumpkin Baby’s.  I’ve been easily distracted by anything shiny, flittering or curly. 

    I will give you a bit of a synopsis to bring you up to date…

    Sunday is my favorite day of the week – especially since I decided to go back to my early childhood training and do my best not to “work” but simply enjoy and rest. 

    Each Sunday I look forward to going to church and then either going to brunch or coming home and indulging my taste buds by preparing a feast for myself.  Last week I did the latter and I prepared something new, at least for me. 

    Roasted Kale Chips with Garlic and Parmigiano Reggiano –

    Side note: I didn’t think I liked kale until I tried this

    Makes about 4 Cups

    1 bunch kale

    1 T. extra-virgin olive oil

    1 clove garlic grated

    ¼ t. kosher salt

    2 T finely grated Parmigiano Reggiano

    Preparation:

    Preheat oven to 350 degrees.

    Line 2 baking sheets with parchment paper.

     

    Wash and gently remove green leaves from stem and center vein of kale.  Roll in tea towel to remove excess water. 

    Left:  Stem   Right:  Center vein of leaf

    Place in large bowl.

     

    Mix garlic in olive oil with sea salt.

    Notice I have all of my favorite stores represented.  Kale from Sunflower Market, olive oil from Trader Joe's, garlic from Homeland, sea salt and cheese from Whole Foods.  I'm an equal opportunity shopper!  

    Drizzle over kale.

     

    Toss gently with tongs.

    Spread single layer on baking sheets.

    Bake for 12 – 15 minutes until edges begin to brown. 

    Cool.

     

    Transfer to bowl and sprinkle with grated cheese. 

    This can be served as a side dish or served room temperature as a healthy alternative to potato chips
    I clearly prefer the later since I ate all of it like I was munching on chips. 

    Nutritional Values

    Olive Oil - 1 T = 4 Weight Watcher's points & 40 calories

    Kale - 1 C = 0 Weight Watcher's points & 36 calories

    Parmigiano-Reggiano cheese - 2T = 1 Weight Watcher's point & 40 calories

    * Please note that I am not a nutritionist, but I can surf the web, so the above figures are from my research. 

    Kale: One cup of kale contains 36 calories, 5 grams of fiber, and 15% of the daily requirement of calcium and vitamin B6 (pyridoxine), 40% of magnesium, 180% of vitamin A, 200% of vitamin C, and 1,020% of vitamin K. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus.

    Kale’s health benefits are primarily linked to the high concentration and excellent source of antioxidant vitamins A, C, and K -- and sulphur-containing phytonutrients.
    Carotenoids and flavonoids are the specific types of antioxidants associated with many of the anti-cancer health benefits. Kale is also rich in the eye-health promoting lutein and zeaxanthin compounds.
    Beyond antioxidants, the fiber content of cruciferous kale binds bile acids and helps lower blood cholesterol levels and reduce the risk of heart disease, especially when kale is cooked instead of raw.

  • Chocolate Chip Cookies & Salt

    I would like to share a devotional I read recently on d365.com.  I have mentioned before that I receive an e-mail from d365.com each morning in my inbox.  I thought it was amazing when I read this entry considering I baked these wonderful cookies last week and planned to share the recipe with you soon.  (The pictures are very good - but the cookies were great!)

    After you read the devotional I hope you enjoy the cookie recipe that follows - even if you just read it and imagine how yummy they are warm from the oven...

    Self-identity, understanding who we are, is a crucial aspect of growing as a whole person. What follows the words “I am…” is quite revealing about how we see ourselves.

    But God has something to say about all this. To be sure, we find ourselves most completely when we recognize all God has made us to be. What does it mean for you to be a child of God?

    "You are the salt of the earth; but if salt has lost its taste, how can its saltiness be restored? It is no longer good for anything, but is thrown out and trampled under foot."  Matthew 5:1

    I love baking chocolate chip cookies. I enjoy mixing the ingredients and, of course, eating the delicious treats. However, every time I read the recipe for chocolate chip cookies, I questioned why it instructed me to add salt. I thought it was silly to add salt to a cookie – they are supposed to taste sweet, not salty! Last week, I decided not to add salt to my chocolate chip cookies. When I pulled the baking sheet out of the oven, the cookies looked and smelled delicious, but when I bit into them, they didn’t taste good. They were horribly bland! I then realized that salt was a necessary ingredient. Salt was needed to bring out and enhance the flavor of food.

    Jesus said, “You are the salt of the earth.” You have special God-given gifts that you are called to share with the world. By sharing your gifts with others, you not only fulfill your purpose, you also enhance and bring out the gifts of others.  Author:  Jennifer Whitaker

    Prayer:  Lord, please guide me to make good decisions in my daily life. Allow me to use my strengths and gifts so that I may bring out the best in others. Amen. 

    *Remember, you may download the recipe by clicking on the recipe at the top right of this page.  

    Chocolate Chip Cookie Recipe

    Preheat oven to 325 degrees

    2 ¼ C flour

    1 t baking soda

    ½ t salt

    1 lb. butter room temperature

    ¾ C brown sugar

    ¾ C white sugar

    2 eggs

    1 t vanilla

    Mix together dry ingredients

    Cream butter in mixer and add eggs one at a time

    Add Vanilla

    Add both sugars and cream

    Slowly add dry ingredients being careful to mix thoroughly

    Add chocolate chips – from 2 – 4 C depending on taste

    Add 1 cup chopped pecans - optional

    Using small ice cream scoop make rounded balls and place close together on a cookie sheet

    Fill cookie sheet and refrigerate for at least 1 hour

    Place chilled cookie mounds on cookie sheet lined with parchment paper

    Place far enough apart that they do not touch when baking

    Cool on cookie sheet for 10 minutes before transferring to a cooling rack

    Try not to eat too many before they cool -

    Living with Grace...and i'm grace

  • Pan Seared Filets Mignons

    With so much of the U.S. buried under a blanket of snow, the idea of grilling outside seems unlikely for quite a while, so I have a suggestion for Plan B.

    I have often said that I specialize in Plan B because Plan A seldom works!

    The other day I watched The Barefoot Contessa on the Food Channel as she prepared a beautiful filet mignon in a skillet.  Actually, she and her husband Jeffrey had a “Cook Off.”  She prepared her steak in a hot iron skillet and he grilled his over smoldering charcoal on the outdoor grill. 

    The big question, which would taste better? 

    When I watch cooking shows I always wonder if anything is as easy as they make it look.  So this time I decided to try it myself and see if the recipe is as “fool proof” as she said.  I am familiar with a charbroiled steak, but not with one prepared in a skillet. 

    In the interest of full disclosure, I must tell you that I am not a steak eater.  I am not even much of a meat eater, but Hubby is and he is a great judge.  He enjoys steak and I believe considers the act of grilling a significant part of the pleasure.  So I was a bit reluctant to suggest my plan but when he figured out that I was going to do all of the work and he could just watch, he was all for it. 

    I knew that the flavors would be different but I wondered if Hubby would like the pan seared steak and how he would compare it to one grilled outdoors. 

    Recipe:  Barefoot Contessa Steakhouse Steak

    My notes in italics throughout recipe

    4 (2 inch thick) filets mignons, tied (10 ounces each)  I prepared only two and adjusted the recipe accordingly

    2 tablespoons vegetable oil – I used canola, grape seed oil is also good for high temperatures

    2 tablespoons fine *fleur de sel – that is a specific sea salt – I used finely ground sea salt from my cupboard–

    2 tablespoons coarsely cracked black peppercorns

    4 tablespoons unsalted butter, at room temperature

    Preheat oven to 400 degrees

    Heat large cast iron skillet over high heat for 5 – 7 minutes

     

    Meanwhile, pat dry the filets with paper towels.  Brush lightly all over with oil.  Combine the sea salt and cracked pepper on a plate and roll the filets on all sides in the mixture, pressing lightly to help the salt and pepper adhere. 

    Hubby thought that was too much salt.  He said to cut the amount in half the next time we prepare this dish.  Remember you can always add more salt later, but it is hard to remove it once it is cooked. 

    When the pan is extremely hot, add the steaks and sear evenly on all sides (top, bottom and sides) for about 2 minutes per side.  (Be sure the cooking area is well ventilated.) 

     

    We had to open a window.  The process created a lot of smoke. I seared the top and bottom for 2 minutes each and then set the timer for 6 minutes and continually rotated the steaks on their sides the full time.

     

    Remove the pan from the heat and arrange all of the filets flat in the pan.  Top each with a tablespoon of butter and place the pan in the hot oven. 

     

    Cook the filets for 8 to 12 minutes to 120 degrees for rare and 125 degrees for medium-rare. 

    Hubby says if you cook them to medium or well done, just don’t do it.  It is a crime and you a ruining a good cut of meat!  I told you he is hard core! 

     

    Remove the steaks to a platter and cover tightly with aluminum foil and allow to rest for 5 to 10 minutes. 

    The Contessa kept repeating how fool proof this process is but I guess I didn’t believe her.  I checked the steaks after 8 minutes and the meat thermometer read 125 degrees but the meat still looked very rare, so I put it back in for 1 ½ minutes more.  BIG MISTAKE! 

    I didn’t think about the meat continuing to cook after it was placed on the platter and covered with foil.  Allowing the meat to rest is a great trick, but since the meat continues to cook at bit after being removed from the oven, our steaks were more well done than we liked. 

    I advise to follow her directions and remove meat from the oven when it is at 120 degrees.  If after resting the meat is too rare, it can be popped back in the hot skillet for a minute or two.  Just like salt, the steak cannot be “uncooked” once it is too done. 

    Hubby’s Review:  Excellent.  Juicy and tender in spite of being cooked a bit too long for my taste.  A bit too salty.  Less salt next time.  A wonderfully different flavor than charcoal grilled steak, but just as good.  As good as any steakhouse steak I have eaten.  The searing and seasoning combined for a wonderful flavor, equal to my favorite, charbroiled.  I ate Grace’s heated leftovers on an English muffin the next morning for breakfast.  Can’t beat that! 

    Grace’s Review:  Knowing that I am not as much of a steak lover as Hubby, I agree, the meat was very tender and tasty.  I agree about the salt.  I ate only a portion of mine, but more than I usually do!  Two thumbs up. 

    P.S.  We baked sweet potatoes for our side dish.  De-licious! 

    P.S.S.  The Barefoot Contessa served her steak thinly sliced over an arugula salad with tangy dressing.  Hubby wouldn’t go for that on a bet!  Steak should be savored solo…given the proper respect it deserves! 

    * French Salt from the Celtic Sea and considered the finest French gourmet sea salt – available online or at Williams Sonoma.

    For printable version of recipe click here

    Living and eating with Grace...and i'm grace


  • Going to Pink Adobe Tomorrow Evening

    We are going to The Pink Adobe tomorrow evening for dinner to celebrate the unveiling of my new website.  I will let you know if we liked it in a later post. 

    Here is a link to a video about The Pink Adobe

  • Diet and other Four Letter Words

    I hate the word diet.

    With that said, I have to admit that I also don’t want to be fat.

    So what do I do?

    Every January 1st the word diet becomes as common in the media and our conversations as the words the, and and but. Say that fast 3 times.
    Since I don’t want to be fat and I don’t like to diet, I have to come up with another plan. So far I’ve tried to live a healthy life style. I cut out pepperoni on my pizza about 15 years ago and I still mourn the loss. I try portion control and sometimes it actually works and other times I look up and my plate is clean before I even realize it. Ugh! I even went through a brief period when I asked the waiter to serve only half of my dinner and box the other half for me to take home. That didn’t last long because I hated the looks I got…oh, your one of those fanatics – or look lady, I’m busy!

    In an effort to solve my dilemma I read a recent article in a magazine that’s title is another “four letter word.” And yes, I mean a dirty word…AARP!

    I wrote once about the mystery that surrounds how AARP finds us…

    Anyway, back at the table…I found their article Fast Fixes that Work! interesting. Since I am certain that all of you are far too young to receive the publication, I thought I would highlight a few of the tips that they shared.

    Easy tricks (they say)include:

    • Include a fruit and a vegetable with your lunch and dinner.
    • Don’t eat white foods at dinner.
    • Use the half-place rule (fill half your plate with salad or veggies).
    • Have a sweet or salty afternoon snack only if you first eat a piece of fresh fruit.
    • Drink one glass of water before every meal or snack.
    • Use the Restaurant Rule of Two: Limit yourself to two items other than your entrée.
    • Never eat in front of the TV.
    • Eat a piece of fruit on the way to work every day.
    • Save desserts for weekends.
    • Freeze half of what you make and serve later.
    • “Pre-plate” your food from the counter as opposed to serving off the table, where it is easy to get second helpings.

    I also read another article (and can’t remember where…) about the impact plate size has on how much we eat. In the study a group of people were invited to a pasta party. They were served on 10 inch plates. They did not know that they were part of a study. The same folks were then invited to another party. They were served the same dishes but this time they were served on 9 inch plates.

    When the guests were asked if they noticed any difference between the first party and the second, theysaid thatthe menu was different, the drinks offered were different, but no one mentioned the plates being smaller.

    The study showed that the guests ate 22% less food at the second party than they did at the first party.

    Interesting…

    Oh, and another no no is don’t wait until after 3 PM to each lunch! That is what I do far too often. And as I type this article about diet tips my tummy is growling so loudly I can hardly hear myself think. It is 3:20 PM and I haven’t had lunch and right now a side of beef sounds like it would be perfect to silence my empty sounds.

    Grace…go back to the top and read again before you go to the kitchen…

    For my baby boomer readers – here are a couple of blasts from the past (links) that will make you laugh…

    Debbie Drake (I'm sorry this name was completely foreign to me...check her out.)

    Jack LaLanne

    Jane Fonda

    Suzanne Somers

    Richard Simmons

    Living with Grace…and i’m grace

  • Soft with More Than a Few Brown Spots

    Recently I passed the fruit bowl in my kitchen and realized that the beautiful yellow bananas that I’d bought just a few days before were getting soft and lots of dark spots were appearing on their skin – just like me.  All of a sudden I felt a strong kinship with those four shriveling bananas.  I too am getting soft and it seems that each day I notice a new dark spot that has appeared on my face, hands or arms.  So much for my sun goddess days!

    But then I smiled because I knew that my aging bananas were perfectly suited for a scrumptious batch of Banana Nut Bread.  Even though they were a bit passed their prime, they were still good for something – something delicious.  Just like me! 

    Turning soft and bearing a few/lot of dark spots doesn’t mean my bananas or I am ready for the compost pile.  We still have a role to play and a very good one at that.  So with a smile slapped on my speckled little face, I decided to find my very old recipe for Banana Nut Bread and bake muffins for me and share the recipe with you…

    Banana Nut Bread

    Preheat oven to 350⁰

    1 cup sugar

    1 stick butter

    2 eggs

    1 ½ cups flour

    1 level teaspoon baking soda

    1 level teaspoon baking powder

    3 – 4 very ripe bananas (lots of dark spots!)

    ½ cup chopped pecans – or more to taste

    • Cream sugar, butter and eggs.  I use a mixer.   

    Creamed ingredients In a separate bowl blend flour, baking powder and soda gradually add to creamed mixture Add bananas – blend well. I break bananas in 1” to 2” pieces and drop in rotating mixer. Add pecansBake in well greased muffin or loaf pans Ready for the oven

    • Muffins: Bake 15 to 20 minutes
    • Loaves:  Bake 45 to 50 minutes

    Ready for the oven


    Hot out of the oven

    Ready to serve

    Living with Grace...and i'm grace

    For printable recipe click here.


     

  • Pecan Pie Made Simple

    Now that I have shared The Perfect Pie Crust recipe, I will sharea wonderful recipe for Pecan Pie!

    Step by step photos below.

    Pecan Pie

    Preheat oven to 325 degrees

    3 eggs
    1 cup light corn syrup
    1 teaspoon vanilla
    ¾ cup sugar
    1/8 teaspoon salt
    1/3 cup melted butter
    1 cup pecans

    Beat eggs thoroughly, add sugar, syrup, salt, vanilla and melted butter. Blend thoroughly. Use a wire whip, not an electric mixer.

    Break or chop pecans in the bottom of an unbaked pie shell.

    Add chocolate chips – optional.

    *I added chocolate chips to only half of the pie since only half of my family likes it that way. I should be a delegate to the United Nations…

    Pour the well mixed egg mixture into the unbaked pie shell. The pecans will float to the top. Make sure all pecans are coated with the egg mixture.

    Bake in 325 degree oven about an hour or until the center is set well. The pie center will jiggle, but firmly.

    *Note: Cooking times will vary as ovens vary.

    If the pie crust begins to brown too much before the pie is fully baked, lay a piece of aluminum foil over the pie for the last 15 minutes or so of baking time.

    Enjoy!

    Let me know if you try the recipe. I would enjoy hearing your comments.

    INSERT 475C

    My trusty whisk is once again my favorite tool for this project. It blends the eggs perfectly.

    INSERT 476C

    Add melted butter, Karo Syrup and other ingredients (except pecans) to egg mixture.

    INSERT 477C

    Gently pour egg mixture over nuts and (optional) chocolate chips.

    INSERT 479c

    Ready for the oven. Woo hoo!

    INSERT 480c

    Perfectly baked. Allow to cool before cutting. Yum yum.
    Living with Grace…and i’m grace

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