Alright, so these weren’t back-to-back in our household, but they could be. Walter and I have been cooking a lot more around here and really enjoying the results – I wanted to virtually share the tastiness!
The first recipe is, by gosh, the best muffin recipe I’ve ever made. It is not banana heavy, in fact the banana is just for moisture, and doesn’t really come out in the flavor. It calls for half a banana, but I doubled the recipe to use a whole one. I found (and tweaked) it in a cookbook from my mom called “The Greyston Bakery Cookbook: Gourmet Specialties from the Zen Community of New York.” That made me smile, the zen part. My mom also noted on the page: “7/22/90, Excellent Muffins” with “Excellent” underlined twice. I have to agree. There is something about the tartness of a cranberry baked into a moist sweet cake that, well, there’s no English word for it I guess.
Then I was searching for a recipe that would enable me to unload THE REST of the dead bananas in this house. WV is a banana-lover, but I guess his mama overcompensates and buys too many bananas. Doubling this recipe took care of the 6 and a half mushy black bananas I had.
So yes, I made double both these recipes in one day. I feel I often undertake a little more than really needs to be accomplished at once…but the result was something like 50 muffins (a few may have “disappeared”), half in the freezer for when E is born, so that’s not so bad.
Since we’ve been keeping chickens, my go-to recipe has been a quiche so easy that the recipe is now memorized, ready to whip up on a moment’s notice. The super-simple olive oil crust was the idea of my friend and past neighbor, K; I had never heard of such a crust! It’s so great, though – the olive oil makes it such that there is no need to grease the pan, the quiche cuts up and comes out cleanly. Our pullets from the fall are starting to lay and I’m either going to start a quiche factory or perhaps branch out…lemon meringue pie?
You can put anything in a quiche, by the way – it is so versatile – a veritable mulligan pie. My “usuals” are either sauteed swiss chard and onions (spring), broccoli and cheddar cheese (summer), or diced potatoes, tomatoes and feta or Gruyere (winter). You can pretty-it-up with sliced cherry tomatoes or basil leaves. And you can make them meaty, sweeter, or more savory…sky’s the limit!
This recipe just happened, and it turned out great. W got a Groupon for Sam’s Club that basically amounted to getting every dollar back that we spent (in coupons and free chicken), so we took the plunge (instead of opting to continue to borrow family members’ Costco cards). But we’ve been unimpressed with the selection, quality and customer service. The only thing good from there, so far, has been a 6-pack of giant green bell peppers (which makes me totally crave our garden to hurry up and get going). Two things to pass along, regardless of how you stuff ’em: 1) I highly endorse steaming or blanching your peppers pre-stuffing – they’ll bake faster and be very tender and yet, oxymoronically, still retain a resident crunch. And 2) Add raisins. Always, add raisins.