Regular Everyday Living

 I am not too crazy about cooking. The reality is my enthusiasm is a hit-and-miss thing. Anymore when I go into a restaurant and stare at the menu it gets difficult to decide what I want. So lately I have been on a cook-at-home binge.

This too shall pass.

I have also been trying to whittle down what I have in the freezer. Yes, I know October is still a month away but I like it when I do not have to deal with a freezer-packed refrigerator when we are getting ready to head South.

I do have Bill G. He lives across the street and is single. When I have made too much for the two of us and I am looking for an outlet I will text Bill and say " Are you interested in some ham and bean soup?" He never fails to say "yes". He also never fails to thank me and tell me how good it was.

It isn't easy to cook for two and always get it right so Bill is my relief valve!

Below are two recipes I have made lately and enjoyed positive feedback on both and they have built-in flexibility! I always stick to the recipe on the first go round. Fiddling around with it may be what I do the second time I make it, if there is a second time.

Pasta Slaw  

YIELD 6 -8

PREP TIME 30 Min COOK TIME 10 Min

Ingredients

 7 oz Ditalini pasta (salad macaroni, not elbow macaroni)

4 c cabbage, shredded (about 1 head)

1 md onion, finely chopped

2 celery ribs, finely chopped

1 md cucumber, finely chopped

1 green bell pepper, finely chopped

1 md carrot, shredded

DRESSING

1 1/3 c mayonnaise

1/3 c sugar

1/4 c apple cider vinegar

1/2 tsp salt

1/4 tsp pepper

How To Make Pasta Slaw

 Cook pasta, drain, rinse, and place in large bowl.

Cool to room temperature

Blend all dressing ingredients.

Combine dressing and salad ingredients.

Pour dressing over the top of the salad.

Mix thoroughly and refrigerate until ready to eat.

I made this in August of 2024 and everyone who ate it enjoyed it.

Grandmas Banana Nut Bread (2024)

Ingredients

2 cups (240 g) all-purpose flour

1½ teaspoons baking soda

Pinch salt

1 cup (198 g) granulated sugar

½ cup (99 g) vegetable oil

2 eggs

1 teaspoon vanilla extract

4 medium ripe bananas, mashed (about 1⅓ cups or 303 grams)

1 cup (113 g) coarsely chopped walnuts

Instructions

Preheat oven to 350 degrees F. Grease two 8×4-inch loaf pans; set aside.

In a medium bowl, whisk together the flour, baking soda and salt; set aside. In a large bowl, whisk together the sugar, oil, eggs, and vanilla extract. Add the bananas and stir gently to combine. Add the flour mixture and stir until completely blended. Using a rubber spatula, fold in the walnuts.

Divide the mixture into the two loaf pans. Bake for 35 to 45 minutes, or until a thin knife inserted into the center comes out cl ean. If the loaves begin to get too dark before they are done in the middle, cover with foil. Allow to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely. The bread can be stored, wrapped tightly in plastic wrap, at room temperature for up to 5 days. To freeze, wrap in plastic wrap then in aluminum foil and freezer for up to 3 months.

Notes

Loaf Pans: If you don’t have two 8-inch loaf pans, add all the batter to one 9-inch loaf pan. The baking time will increase, so I recommend checking on it around 55 minutes, though it may take longer.

Bananas: Use the ripest bananas you can find; they should be covered in brown spots. The riper the banana, the sweeter the bread, and the moister it will be.

Nuts: Walnuts are traditionally used in banana nut bread, but almost any other nut will work. Try chopped pecans, hazelnuts, cashews, almonds, or peanuts. If you prefer, you can also omit the nuts for nut-free banana bread. 

Cinnamon: A little touch of cinnamon can add something extra if you like an extra punch of flavor. Try starting with ½ teaspoon and go from there.

Chocolate Chips: I love adding chocolate chips to banana bread. Peanut butter, white chocolate, or butterscotch chips are also delicious options.

Dried Fruit: Add raisins, cherries, cranberries, blueberries, or apple chunks.

Muffins: Instead of banana nut bread, use this recipe to make banana nut bread muffins! For about 18 muffins, line a muffin pan with paper liners and fill each about ¾ full. Bake at 350 degrees for 24 to 28 minutes or until a toothpick inserted in the center comes out clean.

Storage: Wrap the cooled bread tightly in plastic wrap and store at room temperature for up to 5 days.

Freezing: This bread freezes exceptionally well. Wrap in plastic wrap, then tightly in foil and freeze for up to 3 months. Thaw in the refrigerator or at room temperature.

Converting to Muffins: If you’d like to turn this banana nut bread into banana muffins, line a muffin pan with paper liners and fill each about ¾ full. You should get around 18 muffins. Bake at 350 degrees for 24 to 28 minutes, or until a toothpick inserted in the center comes out clean.

Nutritional values are based on one serving

calories: 219kcal, carbohydrates: 28g, protein: 3g, fat: 10g, saturated fat: 5g, cholesterol: 18mg, sodium: 100mg, potassium: 144mg, fiber: 1g, sugar: 14g, vitamin a: 45IU, vitamin c: 2.4mg, calcium: 13mg, iron: 1mg