Chocolate Chip Banana Muffins

Ingredients

• 1 3/4 cups all-purpose flour
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 1/2 cup vegetable oil
• 1/2 cup plain yogurt
• 1 teaspoon vanilla extract
• 1 cup mashed ripe bananas
• 3/4 cup semisweet chocolate chips

Directions

1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Pizza Dough, etc

We eat pizza about once a week at the Mangum casa (it used to be Papa John's!). But it takes about the same amount of time to order a pizza as it does to prepare one. Plus It's so easy!

While your dough can be ready in about 15 minutes, I like to start mine in the morning (get it made, kitchen cleaned and dinner out of the way!), so it has a little time to proof; and I can give it a couple of good 'kneads' throughout the day. I'm certain a Kitchen Aid or Bread Machine would do the trick, but I still mix mine by hand.


The Recipe

In a medium to large bowl (or breadmaker) combine:
2 tsp (1 pkg) *yeast
1 C very warm water
1 T sugar (optional)

Mix together Dry Ingredients and add to yeast:
2 1/2 C Flour (plus more for dusting)
1 tsp salt

Add:
2 Tbs oil (plus a little extra to grease sides of the bowl, if you're letting the dough proof for a while)

From here you can use the dough straightaway, but I prefer to lightly oil the sides of the bowl and let it sit for at least an hour (usually several) covered with plastic wrap.

When it's about 15 minutes before eating time, divide the dough in 1/2 for 2 medium pizzas (these fit easily on a standard pizza stone), and bake at 425 for 8 - 10 minutes depending on toppings, etc.

For recipe club, I used crushed tomatoes for the sauce and chunks of fresh mozzarella. Marie had a great idea for making it more kid friendly by placing the cheese chunks in a smiley face!

For topping ideas a few (mis)adventures in my pizza making escapades, you can visit here.

*I've used both regular and quick rise...but for the past few months I've been sticking with the regular yeast
**white, wheat, pastry wheat, combo...I've used them all, but am pretty married to Bob's Red Mill White Whole Wheat and Pastry Wheat varieties, though white flour worked over throughout the day, will give you a more restaurant tasting crust

Crackers

Adapted from Mark Bittman's How to Cook Everything

Makes about 4 servings
Time: About 15 minutes

"Crackers are ridiculously easy to make," Bittman muses, "and once you produce your first batch you'll have little trouble figuring out how to create your favorites. Sprinkle them with salt, sesame seeds, or poppy seeds, work a tiny bit of garlic or herbs into the dough, or substitute whole wheat or rye flour for some or all of the white flour."

1 C flour
1/2 tsp salt
2 T butter
About 1/4 C water (or milk), plus more as needed

1. Preheat oven to 400
2. Place first three ingredients in a bowl or food processor and mix together until flour and butter are combined. Add about 1/4 C liquid, continuing to add until the mixture holds together but is not sticky
3. Roll on lightly floured surface 1/4 inch thick or less. Add flour as necessary. (Bittman says you don't have to worry about about over-handling the dough... crackers are very forgiving!) Score with knife or razor to break into nice squares or rectangles later on. (I find a pizza cutter or cookie cutters work great depending on how you want the size and shape of your crackers.)
4. Bake on a lightly floured baking sheet, or directly on baking stones until lightly browned, about 10 minutes. Cool on a rack, serve warm or at room temperature, or store in a tin (I use mason jars with lids.)

For Recipe club, I use whole wheat flour and followed the variation for Bittman's Cream crackers and used milk in place of water (though cream would obviously work too), increasing the butter to 4 T (1/2 stick instead of 2 T). I also added a tsp of sugar for more flavor!

A few pictures can be found on my blog here.

Creamy Avocado Dip

Adapted from Annabel Karmel's First Foods:

Serves 4 (can easily be doubled)

Ingredients:

• 1 ripe avocado
• 1/4 Cup soft cream cheese
• Approx 1 T salsa (may substitute diced tomatoes, seasonings, etc) or to taste

Scoop out avocado flesh, mash until smooth and then mix with remaining ingredients.

Serve with veggies or home-made crackers.

Stuffed Peppers, any way you like it!

This recipe is a combination of Mark Bittman's Corn-Stuffed Peppers & Basic Meat Loaf (oddly enough I've never used corn or meat in any of my pepper creations, but I'm sure they'd work lovely.) Both recipes, in their entirety, can be found in his book "How to Cook Everything"

2 pounds ground turkey or any ground beef (option 1)
1 - 2 Cups whole grains, cooked (rice works nice.)
1/4 Cup (or more!) freshly grated Parmesan or other cheese
2 Cloves garlic, crushed/minced
1 small-medium onion
1 - 3 carrots, shredded (I use a cheese grater)
1 Cup diced tomatoes (canned are fine, drain them first)
1/2 Cups diced mushrooms
Additional *veggies to taste
4 Red or Yellow Peppers, caps removed and centers hollowed out (you can save the tops if you're making the vegetarian option)
Fresh herbs to taste: sage, or cumin work nice
Salt & Pepper to taste
Olive oil

Option 1 (Turkey Lover's Dream):
If making with meat/turkey variety, preheat oven to 350. Mix all ingredients together. Fill hollowed peppers (throw away caps). Place in roasting pan. Bake 45 - 60 minutes. An instant-read thermometer inserted into the center of the pepper reads 160 degrees F.

Option 2 (Veggie Delight):
Follow same directions as option 1 but omit the meat/poultry, (sometimes I like to saute the veggies before packing them in the peppers, but it's not necessary) and adding extra whole grains/veggie. You can bake at 375 for 45 minutes, or until the peppers are tender.

Homemade chili sauce is divine on top of either variety.

Herbed Fall Vegetables

2 medium Yukon gold potatoes, peeled and cut into 1/2 inch dice
3 parsnips, peeled and cut into 1/2 dice
2 medium sweet potatoes, peeled and cut into1/2 inch dice
1 medium head of fennel, sliced and cut into 1/2 inch dice
1/2 to 3/4 cup chopped fresh herbs, such as tarragon, parsley, sage or thyme
4 tablespoons butter, cut into small pieces
1 cup chicken broth
1 tablespoon Dijon mustard
1 tablespoon salt
Freshly ground black pepper to taste

1. Combine potatoes, fennel, herbs and butter in the crockpot.
2. Whisk together broth, mustard, salt and pepper in small bowl. Pour mixture over vegetables.
3. Cook on low for 4 1/2 hrs. or on high for 3 hrs. until vegetables are tender, stirring
occasionally to ensure even cooking.

Note: I did not use fennel. I used vegetable broth and I only used about 1/4 of a cup of all the herbs combined.

Crock Pot Tortilla Soup

1 onion, chopped
2 cloves minced garlic
14 1/2 oz. can Mexican style stewed tomatoes
1 can Campbell's Italian tomato soup (or 1 can Italian style tomatoes)
4 C chicken broth
1 t. cumin
1 t. chili powder
1/2 t. lemon pepper
2 t. Worcestershire sauce
1 can black beans
1 bag frozen corn
shredded chicken, cooked (optional)
toppings: guacamole, sour cream, tortilla strips, shredded cheese

Mix all ingredients in a crock pot except frozen corn and toppings. Cook on low for 6-8 hrs. Add corn last hour of cooking. Top with desired toppings.