Well I haven’t been posting because I haven’t really been cooking. Ten days ago I re-injured my knee. Back in high school I suffered a meniscus tear which is basically where the tissue that stabilizes the knee gets torn. This weekend, some of that tissue got lodged inside my knee and I couldn’t straighten my leg. I ended up in emergency and then I had surgery last Wednesday. I’ve been trying to stay off my knee ever since, which means packaged and frozen foods for me for the most part. I started to feel a bit better yesterday and overdid it a little, making some banana bread and later, some chickpea stew . The banana bread recipe was from Betty Crocker and I used the batter to make one loaf of bread plus 9 muffins (baked for 18 minutes) which I topped with Chocolate Peanut Butter Frosting. Sooo good! Almost worth the foot and calf pain from overcompensating for my knee!
Do any of you have any ideas for super simple meals with minimal prep?
1 1/4 cups sugar
1/2 cup butter or margarine, softened
1 1/2 cups mashed very ripe bananas (3 to 4 medium)
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts, if desired (I used half walnuts and half chocolate chips)
Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2×4 1/2×2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.
Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Source: Betty Crocker Big Red Book
Easiest Chocolate Peanut Butter Frosting
1/2 cup peanut butter
2 oz dark chocolate, chopped and then melted (20 sec intervals in the microwave)
2 Tbsp whipping cream
Directions: Combine the peanut butter and melted chocolate, then stir in the cream.
Source: Ricardo Magazine, Ricardo Larrivée