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Saturday, November 21, 2009
Monday, November 16, 2009
Sunday, November 15, 2009
Banana Bread!
Here is a recipe for banana bread that will allow you to make a mini loaf for each person. You can also substitute dried fruit, apples, zucchini etc for the bananas if you wish. I hope you have a big mixer! Of course, you can reduce this recipe to make less if needed. I cut everything down to 1/4 to make 2 medium loaves.
Banana Bread
10 cups all purpose flour
5 cups sugar
5 teaspoons salt
7-1/2 teaspoons baking powder
2-1/2 teaspoons baking soda
1-1/4 teaspoons cinnamon
15 each bananas, very soft, peeled and mashed
10 each eggs
2-1/2 cups olive oil
2 teaspoons vanilla extract
Preheat oven to 350 degrees.
Spray loaf pans with non-stick cooking spray. In a large bowl combine all dry indgredients and mix well. In another large bowl combine all wet ingredients and mix well. Do not over-mix or the bread will be tough when baked. Combine wet and dry ingredients, again, do not over-mix! Pour batter into loaf pans and bake for about 1 hour or until toothpick comes out clean. Let the bread cool and wrap in plastic wrap. I like to tie a ribbon around each loaf to make them pretty for the holidays.
Enjoy!
Banana Bread
10 cups all purpose flour
5 cups sugar
5 teaspoons salt
7-1/2 teaspoons baking powder
2-1/2 teaspoons baking soda
1-1/4 teaspoons cinnamon
15 each bananas, very soft, peeled and mashed
10 each eggs
2-1/2 cups olive oil
2 teaspoons vanilla extract
Preheat oven to 350 degrees.
Spray loaf pans with non-stick cooking spray. In a large bowl combine all dry indgredients and mix well. In another large bowl combine all wet ingredients and mix well. Do not over-mix or the bread will be tough when baked. Combine wet and dry ingredients, again, do not over-mix! Pour batter into loaf pans and bake for about 1 hour or until toothpick comes out clean. Let the bread cool and wrap in plastic wrap. I like to tie a ribbon around each loaf to make them pretty for the holidays.
Enjoy!
Wednesday, November 11, 2009
Holiday Ideas
I know that I promised you my Mom's chili recipe, however, I have left it at home in Utah and as most of you know, I am in Nevada! So, it will be a couple more weeks before I can post it. My wonderful husband is busy searching for it so that he can bring it to me over the Thanksgiving Holiday. But, in the meantime, I've thought of a really fun idea for the holidays. I am a huge fan of "buffet" type meals and meals that don't require a lot of utensils. It can be difficult sitting in a folding chair trying to cut a piece of chicken. With this you run the risk of having half of your meal ending up on the floor! And none of us want that when we have 20 women in our home having the same problem. That's alot of chicken flying around! So, I thought I would try festive finger foods. For my November event I am going to make mini turkey sandwiches with a cranberry spread, mini stuffing cakes with a gravy-like dipping sauce, homemade potato chips made from both white and sweet potatoes, mini pumpkin tarts, and another vegetable on which I haven't decided yet. I won't be using any recipes, I'm just going to wing it! I also plan on using this same concept for my December event but with other types of holiday foods.
I enjoy researching and learning about other cultures and their foods. Especially during the holidays as this gives me a new perspective on what these special times mean to other people around the world. I hope to incorporate these ideas into my event meals and will share them with you as I learn. When I first began culinary school I had an assignment in one of my classes to create my chef's "Mission Statement" and I want to share it with all of you.
I enjoy researching and learning about other cultures and their foods. Especially during the holidays as this gives me a new perspective on what these special times mean to other people around the world. I hope to incorporate these ideas into my event meals and will share them with you as I learn. When I first began culinary school I had an assignment in one of my classes to create my chef's "Mission Statement" and I want to share it with all of you.
My Mission
To take others on a culinary journey that will open minds and hearts to experience culture through taste. To gain new appreciation for differences and learn acceptance through experience. My mission is my passion.
My Vision
"Find your passion and go after it with a vengeance."
-Dad
My Passion
Caring - for fellow chefs, friends, family and customers
Healing - through wholesome culinary offerings to feed body and soul
Enlightenment - by introducing new cuisines and experiences
Friendship - to learn from others and give to others in return
Tuesday, November 3, 2009
Welcome!
I'm so excited to see all of my recent followers! Ladies, please feel free to add any recipes or ideas you have that will help make our montly events a success. I have recently moved to Henderson NV to finish culinary school, so my blog will be a little slow for the next couple of weeks. I currently do not have internet at my house so am having to find time to get to the library to update everything. Stay tuned, I will be adding recipes in the next couple of days!
Now that the weather is changing from warm to chilly I've decided to share my Chili recipe with you. It can be made with or without meat so that everyone can enjoy. Since I have not unpacked my books and recipe box I will have to post it another day once it is found! So, I apologize for making you wait but it will be worth it.
Have a beautiful week and check back with me soon!
Now that the weather is changing from warm to chilly I've decided to share my Chili recipe with you. It can be made with or without meat so that everyone can enjoy. Since I have not unpacked my books and recipe box I will have to post it another day once it is found! So, I apologize for making you wait but it will be worth it.
Have a beautiful week and check back with me soon!
Saturday, October 24, 2009
Curry Chicken Salad
This is one of my most popular items to serve! I offer pita pockets with it so the ladies can choose to make a sandwich or have it just as a salad. A big bowl of greens and salad fixings on the side make a perfect accompaniment. And, of course, don't forget dessert! Here's the Chicken Salad recipe.
1 lrg whole chicken - roasted (feeds up to 15 people)
1/2 cup mayonnaise - (give or take a little depending on your preference)
1/2 cup sour cream
3 heaping tablespoons whole grain mustard
2 tablespoons curry powder
2 tsp cumin
salt and pepper
1/2 cup halved red seedless grapes
1/2 cup slivered water chestnuts
2 scallions - diced
Roast the chicken and remove meat from the bones. (I reserve and freeze the bones to make homemade chicken stock!) Put in the refrigerator to chill. Mix together all remaining ingredients. Add chilled chicken and return salad to fridge for a minimum of 1 hour. Serve!
I hope you enjoy this recipe at your next event. And remember, taste everything before you serve it. You may want to use different amounts of certain ingredients to suite your taste.
1 lrg whole chicken - roasted (feeds up to 15 people)
1/2 cup mayonnaise - (give or take a little depending on your preference)
1/2 cup sour cream
3 heaping tablespoons whole grain mustard
2 tablespoons curry powder
2 tsp cumin
salt and pepper
1/2 cup halved red seedless grapes
1/2 cup slivered water chestnuts
2 scallions - diced
Roast the chicken and remove meat from the bones. (I reserve and freeze the bones to make homemade chicken stock!) Put in the refrigerator to chill. Mix together all remaining ingredients. Add chilled chicken and return salad to fridge for a minimum of 1 hour. Serve!
I hope you enjoy this recipe at your next event. And remember, taste everything before you serve it. You may want to use different amounts of certain ingredients to suite your taste.
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About Me
- Nan
- Born in Fairfield CA to a sailor and his wife, I have 5 siblings, all brothers! I grew up in Salt Lake City Utah on a very rare one acre of land. This is where I learned everything I know. I learned to garden, take care of a home and raise a family. Here I learned to trust God and to love my neighbor as myself. I learned to stand up for what I believe in and stand up for others who had no ability to stand up for themselves. I was taught to have "mutual respect", not ultimate authority. I learned to appreciate the little things in life and to respect all living things. It was in this humble home that I also learned the most important part of living, the complete circle of life which includes dying. My brother was born there and my mother died there. I will forever be connected to that place, I will carry it in my heart forever.
