ARF/5-A-Day #54

by Cate on January 24, 2007

This afternoon, The Husband e-mails me:

No cooking for me and Nick tonight – Boys Night Out.

Cool. I can live with that. Nicholas called me when The Husband picked him up from school, and I asked where they were going. The Red Star Restaurant! I asked him if I was allowed to come. “No mama, no girls allowed.” S’alright by me, because it meant they’d bring home my favorite roasted sweet potato.

So no cooking, what to make for my ARF/5-A-Day contribution? We have a bunch of overly ripe bananas, so I decide to go with Banana Bread. We have tried tons of recipes for banana bread, and, so far, our Top 2 choices are Paula Deen’s Banana Bread and Nigella Lawson’s Banana Bread (complete with rum soaked raisins). I opted for Paula’s version tonight, and timed it perfectly, pulling the fresh bread out of the oven just as the boys came home.

Until tomorrow…

A year ago today… The Husband cooks.

Cook. Craft. Enjoy. kicks off our roundup this week with Chicken with Chile-Cheese Rice:

The Chocolate Lady from New York checks in with the very unique Mango Pudding:

Claire from Cooking is Medicine has a recipe that is perfect for this bone-chilling weather, Tomato and Bean Stoup:

The Cookbook Junkie goes Southern with a Chilled Corn Salad:

Stuffed Mini Peppers is baking up at Cucina Bella… with the combination of warm feta and rosemary, it’s GOT to be good:

A Fridge Full of Food takes cues from actress Alicia Silverstone, and makes her Tofu Stuffing Casserole:

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{ 3 comments… read them below or add one }

Claire January 24, 2007 at 3:21 am

This was a good round-up. Looks like 1/23 is a good day for you…last year the Husband cooks and this year Boys Night Out with sweet potatoes for you! Good deal.

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Merry January 24, 2007 at 4:51 pm

If you ever get tired of plain banana bread, this is a great recipe for Apricot bread that my grandmother used to make all the time.

Apricot Bread

1 c. All Purpose Flour
3/4 c. Whole Wheat Flour
1/2 tsp Baking Soda
1/2 tsp Salt
2 tsp Baking Powder
1/2 c. Butter or Margarine (1 stick)
3/4 c. Sugar
2 eggs
1 c. mashed bananas (2 large or 3 small)
1/4 c. milk
1 c. Dried Apricots, chopped
1/2 c. Pecans, chopped

Preheat the oven to 350 degrees. Mix first 5 ingredients together and set aside. In a large bowl, cream butter. Add the sugar slowly and mix until light and fluffy. Add eggs to butter/sugar mixture one at a time, mixing well after each addition. Mix banana and milk together and add to the butter mixture in parts alternating with the dry ingredients mixture. Mix well after each addition. Fold in pecans and apricots. Bake in a greased and floured loaf pan for 1 hour or until done.

Merry

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Linda January 28, 2007 at 3:25 pm

this all looks so delicious! and breakfast for dinner is the best!

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