mother's day

Banana Oat Marble Bread

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So, okay, as usual — the family was here for Mother’s Day. I bought a ton of fruit. All gone.

EXCEPT for a few bananas.

And so: Banana Bread. This one with oats and chocolate. It’s moist and gently sweet. Could do as dessert or just with some coffee as a snack. A little nosh.

Freezable too.

Banana Oat Marble Bread

  • 6 ounces semisweet chocolate

  • 1-1/2 cups all-purpose flour

  • 1/2 cup quick oats

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon cinnamon

  • 1/2 teaspoon salt

  • 3/4 cup sugar

  • 1/2 cup vegetable oil

  • 2 large eggs

  • 3 medium very ripe bananas

  • 1/4 cup fruit juice such as mango, orange or apple

  • 1 teaspoon vanilla extract

Preheat the oven to 350 degrees. Grease a 9”x5”x3” loaf pan.

Melt the chocolate and set it aside. Mix the flour, oats, baking powder, cinnamon and salt in a bowl and set it aside. Beat the sugar and vegetable oil with a handheld or electric mixer set at medium speed for 2-3 minutes or until the mixture is light and fluffy. Add the eggs one at a time, beating after each addition. Mash the bananas and add them to the sugar mixture. Beat thoroughly until the ingredients are well blended. Add the flour mixture and beat for 1-2 minutes to blend the ingredients thoroughly. Stir in the juice and vanilla extract. Pour the batter into the prepared pan. Spoon the melted chocolate on top and use a knife to swirl the chocolate into the banana batter. Bake for 1 hour or until a cake tester inserted into the center comes out clean. Cool the bread in the pan 15 minutes. Remove the bread from the pan and let it cool on a cake rack.

 Makes one bread serving 10-12

Roasted Vegetable Galette

Roasted Vegetable Galette

Roasted Vegetable Galette

Everyone who knows me or has read a few Mother’s Day posts on my blog knows we don’t celebrate the usual way. We don’t go out to a restaurant or club.

We stay home and have a cookoff.

Yes, we cook and it’s work and a mess but we have the best time ever. Everyone participates (except that some years I am just in charge of the beverages).

We choose a theme, form into teams and each team chooses a recipe. I buy the ingredients a couple of days before and then, on Sunday, my two daughters, their husbands, my husband and my grandkids all get cooking.

Last year our theme was dips. I prepared a tropical salsa.

One year it was chocolate chip cookies.

We’ve done tomato sauce, eggs and so on.

This year we decided on PIE. Each team will make some sort of pie.

There are no rules. They interpret the word (pie) however they wish.

So — apple pie? Sure!

Pizza pie? Of course!

Pot pie? Yes!

The only limit: this will be a vegetarian/dairy meal. So, no beef pot pie.

But — quiche? Why not — it’s a type of open face pie, right?

How about a potato/olive/onion empanada? YUM!

Cabbage pastie? ok!

I am thinking of this though: roasted vegetable galette. I make it with pie dough so it qualifies, doesn’t it?

A good Meatless Monday (or any other day) choice.

 

Roasted Vegetable Galette

  • 1-1/2 cups all-purpose flour

  • 1/2 teaspoon salt

  • 1 tablespoon chopped chives or scallion tops

  • 6 tablespoons butter, cut into chunks

  • 2 tablespoons cold vegetable shortening

  • 3-4 tablespoons milk

  • 2 medium yellow squash, sliced

  • 4-5 plum tomatoes, sliced

  • 1 large Portobello mushroom, sliced

  • 4 tablespoons olive oil

  • salt to taste

  • 1 bunch spinach, washed and dried

  • 2 tablespoons chopped basil

  • 1-1/2 cups (6 ounces) shredded Mozzarella cheese

  • 2-3 tablespoons grated Parmesan cheese

  • 1 egg, beaten, optional

For the crust: mix the flour, salt and chives together in a bowl or food processor. Add the butter and shortening and cut the fat into the flour mixture with your hands or a pastry blender or by processing on pulse until the mixture looks like coarse crumbs. Gradually add 3 tablespoons milk and mix to form a soft dough, adding more milk as needed. Flatten the dough into a disk, wrap and let rest in the refrigerator for at least one hour. Line a large baking sheet with parchment paper. Roll the dough on a lightly floured board into a circle about 12-13 inches in diameter (about 1/8-inch thick) and transfer the circle to the prepared baking sheet.

For the filling: Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Place the squash, tomato and Portobello slices on the baking sheet and brush on both sides with 3 tablespoons of the olive oil. Roast for 20-22 minutes or until tender. Remove from the oven. Heat the remaining tablespoon olive oil in a sauté pan over medium heat. Add the spinach and cook for 2-3 minutes until softened. Drain any liquid, chop the spinach coarsely and set aside.

Reduce the oven heat to 400 degrees. Scatter the circle of dough with 1 cup of the mozzarella cheese, leaving a border of about 1-1/2 inches. Mix the vegetables together with the basil and place over the cheese. Scatter the remaining mozzarella cheese and the Parmesan cheese on top. Fold the dough over the vegetables but not completely; leave the center open, with 7-8 inches of the vegetables showing. Pleat the dough at the edge to give the galette a rustic look. Beat the egg and brush it onto the dough for a glazed look, if desired. Bake for 35-40 minutes or until the crust is golden brown.

Makes 8 servings

Mother's Day Baked Apples

I know Moms are supposed to love when their kids make stuff like Nutella-marshmallow-banana sandwiches for them on Mother’s Day.  But I’m not one of them.  Food this sweet might appeal to kids but honestly, I don’t think I could get through two bites of it, even for pretend that I thought it was the best breakfast anyone ever made me.  Ok. Call me grumpy.  But my kids must have known because I never got a Nutella-marshmallow-banana sandwich for breakfast on Mother’s Day.  I really really really prefer much simpler foods that won’t send me into a sugar frenzy.  Like Baked Apples.  If someone made these for me I would be very grateful. On Mother’s Day or any other time.       Mother's Day Baked Apples         4 large baking apples    half a lemon    1/2 cup raisins or dried cranberries    2 tablespoons finely chopped almonds or hazelnuts    4 tablespoons honey or maple syrup    1 cup orange juice, apple juice or cider    cinnamon    1 tablespoon butter, cut into 4 pieces         Preheat the oven to 375 degrees. Wash the apples, remove the cores and seeds, leaving about 1/2-inch on the bottom. Peel the apples halfway down from the stem end on top. Rub the cut surfaces with the cut side of the lemon. Put the apples in a baking dish. In a small bowl, mix the raisins, nuts, one tablespoon of the honey or maple syrup and 3-4 tablespoons of the juice. Stuff this mixture into the apple hollows. Pour the remaining honey and the remaining juice over the apples. Sprinkle the apples lightly with cinnamon. Dot the tops with butter. Bake the apples for about 45 minutes, basting occasionally with the pan juices, or until the apples are tender. Serve warm or at room temperature. Makes 4     

I know Moms are supposed to love when their kids make stuff like Nutella-marshmallow-banana sandwiches for them on Mother’s Day.

But I’m not one of them.

Food this sweet might appeal to kids but honestly, I don’t think I could get through two bites of it, even for pretend that I thought it was the best breakfast anyone ever made me.

Ok. Call me grumpy.

But my kids must have known because I never got a Nutella-marshmallow-banana sandwich for breakfast on Mother’s Day.

I really really really prefer much simpler foods that won’t send me into a sugar frenzy.

Like Baked Apples.

If someone made these for me I would be very grateful. On Mother’s Day or any other time. 

 

Mother's Day Baked Apples

 

4 large baking apples

half a lemon

1/2 cup raisins or dried cranberries

2 tablespoons finely chopped almonds or hazelnuts

4 tablespoons honey or maple syrup

1 cup orange juice, apple juice or cider

cinnamon

1 tablespoon butter, cut into 4 pieces

 

Preheat the oven to 375 degrees. Wash the apples, remove the cores and seeds, leaving about 1/2-inch on the bottom. Peel the apples halfway down from the stem end on top. Rub the cut surfaces with the cut side of the lemon. Put the apples in a baking dish. In a small bowl, mix the raisins, nuts, one tablespoon of the honey or maple syrup and 3-4 tablespoons of the juice. Stuff this mixture into the apple hollows. Pour the remaining honey and the remaining juice over the apples. Sprinkle the apples lightly with cinnamon. Dot the tops with butter. Bake the apples for about 45 minutes, basting occasionally with the pan juices, or until the apples are tender. Serve warm or at room temperature. Makes 4