Preheat your oven to 350 degrees. Take a 9 x 5 x 3 inches loaf pan out and line the inside of the pan with aluminum foil, spraying the bottom foil with cooking spray. Mix the ingredients together in a large mixing bowl and then pour it into the loaf pan.
Stick the pan in the oven for 55 to 65 minutes or until a wooden toothpick inserted into the middle comes back out looking clean. Let the bread cool for 5 minutes before pulling it out of the pan.
Since it’s October, we decided to try a version of the One Pan Banana Bread with pumpkin puree replacing half of the usual mashed ripe bananas. This turned out to be tasty, you can taste the pumpkin and it gave the bread an orange hue. The walnuts also add a different texture to the bread.
2 tablespoons margarine or butter (we used unsalted butter)
1 (14 ½-ounce) can chicken broth (we used a 33% less sodium chicken broth)
1 (15-ounce) can pumpkin
1 cup milk (we used whole milk)
1 (8-ounce) package frozen, peeled and deveined cooked shrimp, thawed (we used large shrimp)
Take a large saucepan out and add the butter to it (the original recipe doesn’t say what heat setting to set it to but we had ours at medium-low). Once the butter’s melted, add in the onions, carrots, cilantro, ginger, garlic and allspice, putting a lid on the saucepan afterwards. Let the vegetables cook for 10 to 12 minutes or until the vegetables are tender, stirring once or twice during the cook time.
Take the vegetable mixture out of the saucepan and place them in either a blender or food processor (we used a blender), pouring ½ cup of chicken broth in as well. Put a lid on and blend (or process) until the mixture looks almost completely smooth.
While the vegetable mixture is still in the blender, add the pumpkin, milk, and remaining broth into the large saucepan used earlier, stirring to combine. Stir in the vegetable mixture and the shrimp as well, letting everything get heated through. Serve immediately and if you’d like, top your serving with a spoonful of yogurt, snipped chives, and some skewered shrimp (we topped ours with some sour cream and cilantro).
At first this tasted kind of bland but after adding in some kosher salt at the end, the flavors really came out and it was actually a delicious soup. The shrimp does provide a nice contrast in texture to the soup.
Get a pot of water boiling, salting the water afterwards. Add the fettuccine to the salted boiling water, cooking until the pasta’s al dente. Drain the water, leaving the fettuccine in a container for now. While the pasta’s cooking, take a large skillet out and set the heat to medium-low. Once the skillet’s hot, add the sausage in and cook until browned, roughly 7 minutes (we made sure the sausage was fully cooked before moving on). Pour ½ cup of water and the cream into the skillet, letting it simmer for 7 minutes or until the mixture has reduced by half. Put the kale in the skillet, tossing it around long enough for the kale to get wilted. Take the skillet off the heat and add the cooked fettuccine to it, tossing everything to combine. Sprinkle with parmesan and enjoy !
This was really tasty. It’s a nice dish for fall that fills you up.
We got this recipe from Rachael Ray.
We weren’t paid in any form to promote Rachael Ray.
12 oz. skinless, boneless chicken breast halves*, cut into ½-inch pieces
1 cup water
3 Tbsp. reduced-sodium soy sauce
1 Tbsp. rice vinegar or white wine vinegar (we used rice vinegar)
1 Tbsp. cornstarch
2 Tbsp. vegetable oil
10 green onions, cut into 1-inch pieces
1 cup thinly sliced fresh mushrooms (we sliced 8 oz. of baby bella mushrooms)
12 cloves garlic, finely chopped
½ cup sliced water chestnuts
2 cups hot cooked rice
In a small bowl** stir together the water, soy sauce, and vinegar to create your marinade. Take a resealable bag out and add the chicken to it, followed by the marinade. Seal the bag up and stick it in the refrigerator, allowing the chicken to marinate for 30 minutes. After those 30 minutes pass, drain the chicken, keeping the marinade. Combine the marinade with the cornstarch, making sure that the cornstarch is fully combined.
Take a wok or large skillet (we used a skillet) out and pour the oil in, setting the heat to medium-high. Once the oil’s hot, toss in the green onions, mushrooms, and garlic, stirring constantly for 1 to 2 minutes or until tender. Take the vegetables out of the skillet, leaving them off to the side for now.
If you think it needs it, pour some more oil into the skillet. Once the oil’s hot again, add the chicken to the skillet, stirring constantly for 3 to 4 minutes or until the chicken is fully cooked. Take the chicken out of the skillet and add it to the vegetables. Pour the marinade mixture into the skillet, stirring continuously until it’s thickened and is bubbly as well. Add the vegetables and chicken back to the skillet, adding in the water chestnuts as well. Let the dish cook just long enough for everything to be heated through, stirring during that tie. Serve this over rice and enjoy !
*Since we had to really stretch our food budget this month, we used a pound of chicken tenders that we had in the freezer instead of buying the chicken breast halves.
**We actually added the marinade ingredients to the bag first and just shook up the bag long enough for the ingredients to combine (helped save us from dirtying up an extra dish).
This is a good dish but we like having a spicy component in our food so later on we added some crushed red pepper flakes to the dish and liked it even more. We also sprinkled some kosher salt into the dish to help bring out the flavors more.
2 tsp. vegetable oil (we used 1 Tbsp. salted butter)
1 cauliflower head, broken into very small florets
2 garlic cloves, minced
2 Tbsp. soy sauce (we used reduced-sodium soy sauce)
1 lime, plus lime wedges for serving
2 green onions, thinly sliced (mommy bias-cut an additional green onion for garnish)
1 Tbsp. sriracha or other hot sauce, or to taste
Heat the oil (butter) in a large skillet over medium-high heat. Add the cauliflower and garlic and stir them around. Cook for 2 ½ to 3 minutes, until there are some very dark brown areas on the cauliflower.
Turn the heat down to LOW and add the soy sauce. Squeeze in the juice of the whole lime. Add the green onions NOT meant for garnish. Stir everything around for another minute.
Add the sriracha and stir the cauliflower until it’s all combined. Then serve it up with lime wedges and a sprinkling of the green onions meant for garnish.
Makes 2 to 4 servings.
We were able to squeeze so much juice from our lime that it overwhelmed the other flavors. So we added more of the soy sauce and sriracha.
We got this recipe from a Ree Drummond cookbook, we just changed the directions some.
We weren’t paid in any form to promote Ree Drummond.
14 ounces extra-firm tofu, cut into ½-inch pieces (we pressed and drained the tofu before cutting it into ½-inch pieces)
2 tablespoons instant tapioca
1 teaspoon salt (we used kosher salt)
Salt and pepper for seasoning (we used kosher salt and freshly ground black pepper)
2 cups canned coconut milk
2 cups frozen cut green beans
¼ cup minced fresh cilantro
Take a large microwavable bowl out and add to it the potatoes, 1 tablespoon ginger, oil, curry powder, and tomato paste (we chose to stir everything together). Place the potato mixture in the microwave to cook for 5 minutes or until the potatoes have softened, stirring occasionally*. Place the potato mixture in a 4 to 4 ½-qt. slow cooker. Add to the slow cooker the broth, tofu, tapioca, and the teaspoon of salt, stirring to combine. Put a lid on the slow cooker and cook until all the flavors have melded and the potatoes are tender, 4 to 5 hours on LOW or 3 to 4 hours on HIGH (we went with the LOW heat method).
Once the flavors have melded and the potatoes are tender, microwave the coconut milk in a bowl until hot, roughly 2 minutes, stirring it into the curry afterwards. Stir in the green beans as well as the remaining ginger, allowing the curry to cook for an additional 5 minutes or until heated through (if the curry looks too thick, thin it out with some extra hot broth**). Stir in the cilantro and season the curry with pepper and any additional salt if you think it needs it. Serve immediately.
*We had to microwave the potatoes for 6 minutes in our 1200 watt microwave and we stirred them around after every minute.
**We didn’t think the curry looked too thick so we didn’t add any extra broth.
We really liked this dish ! The flavors are more subtle and it takes several spoonfuls before they start to build in your mouth. If you have an issue with the texture of tofu, we think you might be able to mask it as long as you eat the tofu with potatoes and/or green beans.