In a mixing bowl, mash bananas. Add ingredients one at a time. Hand mix with wooden spoon after each ingredient is added. Grease aluminum loaf pan with Baker’s Joy. Pour in batter.
Bake 1 hour. Test with toothpick.
Recipe originally from my mom.
Making banana bread is a good excuse for letting bananas get over-ripe. Once the bananas become too ripe to eat, they become sweet and perfect for this recipe. The over-ripe bananas can be put in the freezer and used for future baking.
Ingredients for Bulgogi Sauce (there will be extra sauce)
6 tablespoon soy sauce
3 tablespoon brown sugar
2 tablespoon rice wine vinegar
1/2 onion
1 tablespoon garlic, minced
1 teaspoon ginger, minced
1/8 teaspoon ground black pepper
Directions
Wash and dry all produce. In a small pot, combine rice, 3/4 cup water and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. Meanwhile, trim and thinly slice scallions, separating whites from greens.
In a medium bowl, combine half the vinegar, 1/2 teaspoon sugar, and a pinch of salt. Trim ends from cucumber. Using a peeler, shave cucumber lengthwise into ribbons, rotating as you go, until you get to the seedy core, discard core. Toss ribbons in bowl with vinegar mixture. Set aside, tossing occasionally, until ready to serve.
Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add carrots and cook, stirring, until just tender, 1 minute. Season with salt and pepper. Turn off heat; transfer to a plate.
Heat another drizzle of oil in same pan over medium-high heat. Add scallion whites and cook until fragrant, 1 minute. Add beef and a pinch of salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Stir in half the sesame seeds and remaining vinegar. Cook for 30 seconds, then stir in bulgogi sauce. Bring to a simmer, then immediately turn off heat. Season again with salt and pepper.
Meanwhile, in a small bowl, combine sour cream and sriracha to taste. Stir in water 1 teaspoon at a time until mixture reaches a drizzling consistency. Season with salt.
Fluff rice with a fork. Stir in 1 tablespoon butter and season with salt and paper; divide between bowls. Arrange beef, carrots and pickled cucumber on top (drain any excess liquid from cucumber before adding). Drizzle crema over everything. Garnish with scallion greens and as many remaining sesame seeds as you like.
Wash and dry all produce. Halve zucchini lengthwise; cut crosswise into half-moons. Trim and thinly slice mushrooms. Trim and thinly slice scallions, separating whites from greens. Using a peeler, shave carrot lengthwise into ribbons, rotating as you go, until you get to the core, discard core. Peel and mince or grate ginger.
Melt 1 tablespoon butter in a small pot over medium-high heat. Add ginger and cook, stirring, until fragrant, 30 seconds. Stir in rice, 1 1/4 cups water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
Meanwhile, in a small bowl, combine scallion whites, vinegar, and a pinch of salt; set aside to marinate. In a separate bowl, combine sesame oil, soy sauce, 1 tablespoon sugar and up to 1 teaspoon sriracha.
Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add carrot and season with salt and pepper. Cook, stirring, until just tender, 3-4 minutes. Transfer to a medium bowl. Add zucchini and another drizzle of oil to pan. Cook, stirring, until tender, 5-6 minutes. Season with salt and pepper. Transfer to bowl with carrot. Add mushrooms and another drizzle of oil to pan. Cook, stirring, until tender, 3-5 minutes. Season with salt and pepper. Turn off heat; transfer to bowl with other veggies. Wipe out pan.
Heat a drizzle of oil in pan used for veggies over medium heat. Once hot, crack eggs into pan and cover. Fry eggs to preference. Season with salt and pepper.
Fluff rice with a fork and season with salt and pepper; divide between bowls. Add carrot, zucchini and mushrooms on top. Top each bowl with fried egg and pickled scallion whites. Drizzle with sauce and any remaining sriracha to taste. Sprinkle with scallion greens and serve.
We have stone bowls that we placed the rice and other ingredients in for serving. Heat the stone bowls up on the stove until you hear the rice crackling. This will allow the rice to be crispy and continue to cook/stay hot while you eat. Use pot holders to carry stone bowls, as they will be extremely hot.
Wash and dry all produce. Pat chicken dry with paper towels and season all over with pepper. Sprinkle evenly all over with cornstarch. Rub cornstarch into meat to moisten and evenly coat.
Quarter lime. Peel cucumber, then halve lengthwise. Scoop out seeds with a spoon and discard. Slice flesh into thin semicircles. Trim and thinly slice scallions, separating whites from greens.
In a medium bowl, toss together cucumber, scallion whites, vinegar, 1 tablespoon sesame oil , 1 teaspoon sugar, and a large pinch of salt and pepper.
Place rice, 3/4 cup water, and a pinch of salt in a small pot. Bring to a boil, then cover, lower heat, and reduce to a gentle simmer. Cook until tender, about 15 minutes. Keep covered off heat until meal is ready.
Heat a large drizzle of oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add chicken and cook until surface is crisp and a deep golden brown, about 6 minutes per side. While chicken cooks, in a small bowl, combine soy sauce, 2 teaspoons sesame oil (save the rest for the next step), 4 teaspoons sugar, and sriracha. TIP: Add the sriracha to taste—use all if you like it spicy or 3 teaspoons for mild heat.
Once chicken is done, remove from pan. Discard excess oil and let pan cool off heat for about 30 seconds. Add soy sauce mixture to pan and let bubble using residual heat. (TIP: If sauce doesn’t bubble, heat pan over medium-low heat until it does.) Return chicken to pan and flip to coat. Fluff rice with a fork, then stir in remaining sesame oil, a squeeze of lime, and half the scallion greens. Season with salt and pepper.
Divide rice, chicken, and cucumber salad between plates. Drizzle with any remaining sauce in pan. Sprinkle with sesame seeds, chili flakes (to taste), and remaining scallion greens. Serve with remaining lime quarters.
Wash and dry all produce. Pat chicken dry with paper towels and season all over with pepper. Sprinkle evenly all over with cornstarch. Rub cornstarch into meat to moisten and evenly coat.
Quarter lime. Peel cucumber, then halve lengthwise. Scoop out seeds with a spoon and discard. Slice flesh into thin semicircles. Trim and thinly slice scallions, separating whites from greens.
In a medium bowl, toss together cucumber, scallion whites, vinegar, 1 tablespoon sesame oil , 1 teaspoon sugar, and a large pinch of salt and pepper.
Place rice, 3/4 cup water, and a pinch of salt in a small pot. Bring to a boil, then cover, lower heat, and reduce to a gentle simmer. Cook until tender, about 15 minutes. Keep covered off heat until meal is ready.
Heat a large drizzle of oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add chicken and cook until surface is crisp and a deep golden brown, about 6 minutes per side. While chicken cooks, in a small bowl, combine soy sauce, 2 teaspoons sesame oil (save the rest for the next step), 4 teaspoons sugar, and sriracha. TIP: Add the sriracha to taste—use all if you like it spicy or 3 teaspoons for mild heat.
Once chicken is done, remove from pan. Discard excess oil and let pan cool off heat for about 30 seconds. Add soy sauce mixture to pan and let bubble using residual heat. (TIP: If sauce doesn’t bubble, heat pan over medium-low heat until it does.) Return chicken to pan and flip to coat. Fluff rice with a fork, then stir in remaining sesame oil, a squeeze of lime, and half the scallion greens. Season with salt and pepper.
Divide rice, chicken, and cucumber salad between plates. Drizzle with any remaining sauce in pan. Sprinkle with sesame seeds, chili flakes (to taste), and remaining scallion greens. Serve with remaining lime quarters.
2 lbs. fresh asparagus, tough ends trimmed, remaining diced into 2 inch pieces
1 (10.5 oz.) package grape tomatoes, halved
2/3 cup chopped walnuts, toasted
4 oz. feta cheese, crumbled
Ingredients for Vinaigrette
6 tablespoons balsamic vinegar
1/4 cup olive oil
2 teaspoons dijon mustard
2 teaspoons honey
1 garlic clove, minced
salt
black pepper
Directions
Bring a large pot of water to a boil.
Meanwhile, prepare vinaigrette. Add vinegar to a small sauce pan, bring to a boil over medium heat and allow to boil until reduced by half, about 3 minutes. Pout into a bowl. Add olive oil, dijon mustard, honey, garlic and whisk to blend. Season with salt and pepper. Set aside.
Add asparagus to boiling water and allow to boil until tender crisp, about 4 – 5 minutes.
Meanwhile fill a medium mixing bowl with ice and cold water. Drain and immediately transfer asparagus to ice water, let rest about 10 seconds then drain asparagus well.
Transfer to a bowl with tomatoes and walnuts. Drizzle vinaigrette over top and toss lightly.
Sprinkle in half of the feta. Then plate the salad and then top with remaining feta (just so the feta doesn’t brown from tossing with all the dressing).
Nicole Flips for Food 