I continue my quest for dairy-free quick breads! I found this recipe on allrecipes. It’s delicious! I tweaked it just a bit. I cut the recipe in half and added some almonds in. Here is the way I made it:
1 cup sliced strawberries
1 1/2 cup + 1/16 cup all purpose flour
1 cup white sugar
1/2 T ground cinnamon
1/2 tsp salt
1/2 tsp baking soda
1/2 + 1/8 cups vegetable oil
2 eggs, beaten
1/2 cup chopped pecans
1/4 cup sliced almonds
Spray a loaf pan with cooking oil and preheat the oven to 350F.
Toss the sliced strawberries with sugar and let rest about 5 minutes.
In a blender, combine the strawberries, vegetable oil, and eggs. In a separate bowl, combine the dry ingredients: flour, sugar, cinnamon, salt, baking soda. Gradually add the dry ingredients to the sugar mixture, beating on low until combined. Add the nuts. Stir well.
Pour into the loaf pan.
Bake at 350F for 70 minutes.
Note: The original recipe suggested I bake for 45-50 minutes, but ovens vary, and when I inserted a toothpick into the center of the loaf after 50 minutes the center was still runny. So I let it bake for 15-20 more minutes. The edges came out crusty but the loaf was cooked and very tasty. You may want to pair this with butter or jam if it’s too dry.
I made this last night! I forgot to use chicken broth instead of water so I added an extra 1/2 cup of rice and 1 cup broth to the original recipe. This recipe is a variation of the mushroom and rice recipes that call for fresh thyme and butter.
1/4 cup chopped white onion
2 T olive oil
1 box mixed mushrooms, rinsed and diced
Salt and pepper
1 tsp minced garlic
1/8 cup chopped chives
1/2 tsp dried thyme (or less)
2 cups wild rice
3 cups water
1 cup chicken broth
In a deep skillet over medium heat, sauté the mushrooms and onions in olive oil until soft, about 5 minutes. Add salt, pepper, minced garlic, and chives. Stir. Add the rice, water, chicken broth, and dried thyme. Bring to a boil. Reduce heat and simmer, covered, for 20 minutes, or until water is absorbed.
This is an easy side dish that can be made in half an hour.
For the mushrooms:
Wash and dry Portobello caps. Lay flat on a baking sheet lined with foil and sprayed with cooking oil. Sprinkle salt and pepper over the mushrooms. Drizzle olive oil combined with minced garlic over them. Bake at 400F for 20-30 minutes, or 425F for 20 minutes.
For the carrots:
Peel the carrots and cut off the ends. Toss the whole carrots with olive oil, salt and pepper. Place on a baking sheet lined with foil and sprayed with cooking oil. Bake at 400F for 30 minutes.
For St. Patrick’s Day this year I made beer bratwursts. Why did I choose beer brats for this particular holiday? No clue–just wanted to try something new.
10 beer bratwursts
1/2 white onion, sliced into rounds
2 large cans of lager (I used Foster’s)
Hot dog buns
Pour the beer into a large pot and bring to a boil. Add the brats and simmer on medium for about 20 minutes. Meanwhile, heat your grill to medium-high. When the 20 minutes are up, transfer the brats to the grill and cook 2-3 minutes per side, until grill marks appear and a thermometer registers at least 160F. Remove brats from grill.
In a separate pan (do this while the brats are simmering), sauté the onion rings in a few tablespoons olive oil for about 10 minutes until they are nice and browned.
Serve the brats with the sliced onions on top. You can serve with hot dog buns or hoagie buns.
I am not a fan of peanut butter cookies, but after trying these, I have become one. These taste like sugar cookies with peanut butter, not a peanut butter and jelly sandwich. I found this recipe on one of my favorite sites, Simply Recipes.
1 stick (1/2 cup) unsalted butter, softened at room temperature
1/2 cup white sugar
1/2 cup light brown sugar
1/2 cup smooth peanut butter
1 egg, whisked
1 1/4 cups all purpose flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
Beat the butter on medium high for 2 minutes. Add the white sugar and then the brown sugar and beat for 2 more minutes. Add the peanut butter and egg.
In a separate bowl, combine the dry ingredients and stir with a whisk. Stir the dry ingredients into the sugar mixture.
When done mixing, scoop the dough onto a flat surface lined with plastic wrap. Roll into a ball and cover with plastic wrap, then foil. Chill the dough for 3 hours in the refrigerator (or overnight).
When ready to bake, preheat the oven to 375F and take the dough out. Let it rest 5 minutes. Scoop the dough into 1 1/4 inch balls and press each ball down on a cookie sheet with a fork to flatten. Create a criss-cross pattern with the fork. Bake at 375F for 9-10 minutes, until light brown. (For chewier cookies, bake at 300F for 15 minutes).
Since we need bread recipes without milk, I’ve been experimenting with applesauce. The possibilities are endless! You may remember my Busybee Banana Bread. Well, I tweaked that just a bit to make this recipe.
3 ripe bananas, mashed
1/2 cup applesauce
3/4-7/8 cup white sugar
1 egg, whisked
1 tsp baking soda
1 tsp vanilla
a pinch of salt
1.5 cups all-purpose flour
1/2 cup chopped walnuts
1/8 tsp cinnamon
In a bowl, combine the mashed bananas with the applesauce. Add the baking soda and salt. Stir well. Add the sugar, cinnamon, egg, and vanilla. Continue mixing. Add the flour. Stir in the walnuts.
Pour batter into 4×8 loaf pan sprayed with cooking oil. Bake on center rack at 350F for 1 hour or until toothpick inserted into the center is clean.