Healthy Banana Bread

This is a healthier banana bread recipe than most, and it tastes pretty good too.

Ingredients:

3 very ripe bananas
3 tablespoons expeller-pressed canola oil
½ cup honey
1 teaspoon pure vanilla extract
1 ½ cups whole-wheat pastry flour
¼ teaspoon salt
1 ½ teaspoons baking soda
¾ cup chopped walnuts or pecans

Recipe:

* Heat oven to 350 degrees and lightly oil a loaf pan
* Mash bananas and mix with honey, canola oil and vanilla extract
* Stir together flour, baking soda, and salt. Add nuts.
* Blend the two mixtures and spoon into a lightly oiled loaf pan. Bake for 40 minutes or until center is set.

Chew Cake

I admit, I have not had the chance to make any of the recipes yet, but I hope to do so once I get a little time! Sadia, thank you so much for having this blog (and sorry I've been totally MIA). I wanted to share a recipe for a cake I often make. I'm warning you that it totally sounds and is unhealthy, but I'll make it when I'm having a party and know lots of folks will be coming. I think it can't hurt too much to spread it over many people at a party. That way you'll know everyone will have a little and it'll be gone in no time (so you don't have the urge to eat it all yourself ;)

* Mix 1 box cake mix (any kind), 1 stick butter, 3.5 ounce can coconut, 2 cups pecans chopped (8 oz), and 1 egg
* Grease pan & lay the mixture into the pan
* Top: Mix 8 oz creamed cheese, 1 box powdered sugar, 2 eggs, 1 teaspoon vanilla extract. Pour this mixture into the pan on top of the other mixture.
* Bake at 325 degrees for 45 to 50 minutes or until top golden brown

At the end you'll notice that when you stick a toothpick in cake to see if done, that method may not work because the cake stays gooey on the bottom layer and hardens up on it's own time. I usually let bake for 50 minutes and by that time the top is definitely a golden brown.

Enjoy :)

Chicken Pot Pie

Ingredients:

• 1 1/2 pounds skinless, boneless chicken breast meat (I only had about 1/2 pound, thigh)
  
• 1 cup chicken broth ( I used veg)
  
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 1/2 cups milk
• 3 tablespoons butter
• 1 onion, chopped
• 1 cup chopped celery
• 1/3 cup all-purpose flour
• 2 cups frozen mixed vegetables, thawed (we used fresh eggplant, squash and carrots)
  
• 1 tablespoon chopped fresh parsley (i only had dried herbs)
  
• 1/2 teaspoon dried thyme
• 1 (9 inch) pastry for a 9 inch single crust pie (I used a single pastry sheet as a cover)
  
• 1 egg, lightly beaten

Method:

1. I boiled the chicken thighs in celery/carrot/salt water and brought to boil. Then left at med-high, cannot fully cook it.
   
2. After 8-10 min, when you it is no longer pink, dip a cup into the broth to retrieve enough for the next step. I did not use more than 1 cup.
3. Remove the chicken and cut into small pieces/cubes.
   
4. In a saucepan, melt butter or margarine over medium heat. Add the onion and celery. Saute, stirring, for 3 minutes. Stir in flour until well blended. Gradually stir in broth mixture. Simmer, stirring constantly, until the sauce thickens and boils. Add the chicken, vegetables, parsley and thyme. Pour mixture into a 1 1/2 quart deep casserole dish.
5. Preheat oven to 400 degrees F (200 degrees C).
6. Roll out pastry 1 inch larger than the diameter of the casserole dish on a lightly floured surface. Cut slits in the pastry for venting air. Place pastry on top of casserole. Roll edges and cut away extra pastry; flute edges by pinching together. Place on top of pastry. Brush pastry with beaten egg and bake in the preheated oven for 30 minutes or until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes and serve.

So delicious!! Hubby said it was the best he had ever had, and we finished the whole thing in 2 days. It's a great dish to bring to a potluck, easy and filling.