Banilla Banana Bread

At school we always seem to receive more bananas for snack than the children (and I) can consume.   I am totally okay with this and do NOT plan on informing the kitchen.  I just carry the overripe bananas from Madison Avenue to York (very carefully), stick them in the freezer, and daydream about banana treats like the muffins I made before and this Mark Bittman inspired banana bread.

Banilla Banana Bread with inspiration from How to Cook Everything Vegetarian

(Printable Recipe)

Prep time 15 minutes

Cook time 1 hour

1 cup pastry/cake flour
1/2 cup whole wheat flour
1/2 cup white whole wheat flour
1 teaspoon salt
1 1/2 teaspoons baking powder
1/2 cup sugar

8 tablespoons Stonyfield Banilla Yogurt (personal favorite flavor)

2 eggs
3 very/overripe bananas mashed with a fork until smooth
1 teaspoon vanilla extract
optional:
1/4+ cup chopped pecans (or walnuts)
1/2 cup shredded dried coconut** this is Mark Bittman's not-so-secret ingredient

Preheat oven to 350F and grease a 9x5 inch loaf pan.
Mix the dry ingredients together.  Add wet ingredients (yogurt, eggs, bananas, vanilla) slowly, stirring.  Once you have a somewhat consistent mixture (it's okay if there are some chunks) gently fold in the pecans, coconut, or other dried fruit to your liking.
Pour the batter into your well greased loaf pan and bake for 50-70 minutes.  The classic toothpick test and nice golden browning will tell you when it's done.  Allow to cool in the pan for 15 minutes before removing.

For the full fat version use butter instead of yogurt.

Due to some sort of oven malfunction I actually made this banana bread twice in a matter of 72 hours.  Some of the center of the first batch was undercooked.  Check out the area right in the center of the loaf:

By undercooked I mean to say that it was basically raw.  Which I find rather bizarre because I cooked the second loaf for approximately the same 65 minutes at 350 and found it to be just right if not a tad overdone...  Anyways, oven issues aside, here's a weird picture of the second batch spooning with two left over bananas:

Pre-baked and post-baked bananas living in harmony on the Upper Yeast Side.
The second loaf was much more successful.  The best part is that I actually had enough bananas in the freezer, freshly, overripe brought-home-from-school bananas on the counter to have extra after two loaves of bread.  Wild.

Do doo do do do bana-muh-nah
Do doo do do,
Sarah

Sourdough Drop Biscuits with Vegetarian Chili

This week I didn't know if we would use or discard the sourdough starter for it's weekly feeding.. until I found a recipe for Sourdough Biscuits that takes only 10 minutes prep time and about 15 minute in the oven!  To go along with the biscuits we made an original vegetarian chili.

I am not a vegetarian because I love animals.  I am a vegetarian because I hate vegetables.

Vegetarian Chili

(Printable Recipe)

Yields approximately 5-6 servings

Cook time 1 hour

Ingredients*

2 tablespoons vegetable oil

1 can of diced tomatoes, unsalted

1 can kidney beans

1 can black beans

1 zucchini

1 yellow squash

some corn

1 yellow onion

2 cloves garlic

2 carrots

3 stalks celery

1 red pepper

1 bunch scallions

greek yogurt

paprika

chili powder

cinnamon

cloves

dried jalapeños

cayenne pepper

cumin

maple syrup

salt

*Ingredients are flexible.  Use your favorite vegetables and beans.  Without the greek yogurt this recipe could be vegan.  I wouldn't understand not using some dairy.  And as you'll see, I didn't include measurements for the spices.  The most significant spice is the chili powder but other than that, it's to taste.  I wouldn't go too heavy on cloves.  Godspeed.

Start with 2 tablespoons vegetable oil and saute the garlic and onions until translucent.  Then, add carrots and celery for a couple minutes.  Then add the zucchini, squash and red pepper and saute for a couple more minutes.    Add the can of tomatoes, corn (drained if it's canned), and beans - one can drained, one can with all the juice.  Add the spices.  An idea of our spice ratios is: 2 tablespoons chili powder, 2 tablespoons maple syrup 1 1/2 teaspoons cumin, 1 teaspoon salt, 1/2 teaspoons cayenne, 1/2 teaspoon cinnamon, 1/4 teaspoon cloves, 1/4 teaspoon dried jalapeños, dash of paprika.

Simmer for 30 - 45 minutes depending on how hungry you are and how homogenous you want your chili.  If you are antsy to get eating more homogenizing will happen in the fridge overnight.  Your leftovers will always be more stewed.  

Top with greek yogurt and scallions and serve along side a warm Sourdough Biscuit.  These biscuits are superb with the chili -- the garlic and cheddar is delicious on its own and the flavors compliment the spicy veggies.  Plus they are quick and easy to boot!

Sourdough Drop Biscuits with Garlic and Cheddar Cheese Adapted from this Tasty Kitchen recipe

(Printable Recipe)

Yields millions of biscuits

Cook time 25 minutes

2 cups unbleached all purpose flour

1 tablespoons baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

1 teaspoon sugar

1 heaping teaspoon minced garlic

8 tablespoons butter (cold but smooshable)

1 1/2 cup shredded cheddar cheese

1 1/4 cup sourdough starter

1/2 cup buttermilk

Preheat oven to 350°F.

Blend flour, salt, sugar, baking powder, baking soda, garlic.  

Smoosh in butter with a fork (or a pastry cutter if you have it)

Stir in cheese (reserve some for the tops if you want a cheese-y topped biscuits)

In a separate bowl, combine starter and buttermilk

Add the buttermilk-starter mixture to the other ingredients.  Stir until it's obvious that you need to incorporate with your hands.  

Scoop rounded tablespoons onto parchment paper lined cookie sheets.  Adding extra cheese to the tops of biscuits now if it suits you.  Also optional, brush the tops with melted butter.

Bake for 12-15 minutes until the tops are a pale golden brown.

Chi-chi-chi le-le-le VIVA CHILE

- Sar

www.dennispkramer.com

Naan (Yogurt Flatbread) with Cauliflower Lentil Dal

This is getting serious.  We need a bigger oven.

I had to bake this bread in two shifts because we can only fit one cookie sheet at a time in our oven.

I'd like to introduce The Upper Yeast Side to Flatbread.  Naan, meet The Upper Yeast Side.  UYS, meet Naan.

Naan is a type of flatbread originating from Central Asia.  

How exotic.  It's glutenous, almost like a small, thin pizza crust.
If you've ever gone out to Indian food and wondered how to make that awesome warm, thin bread they served you... Keep reading.  Disclaimer: I hope that I in no way butchered classic naan bread (if so, please email me privately to discuss).  To my melting pot taste buds this bread turned out awesome -- next time I am going to try brushing the top with herbed olive oil and garlic.  

Naan (Yogurt Flatbread) with Cauliflower Lentil Dal
(Printable Recipe)
Prep time: About 1 1/2 hours
Yield: 10 naan breads and a big pot of dal!

For Naan (recipe from Vegetarian Cooking for Everyone by Deborah Madison):
1/4 cup warm water
2 1/2 teaspoons (1 envelope) active dry yeast
3/4 cup hot water
3/4 cup plain yogurt (low fat or whole milk)
1/4 cup butter or ghee**
1 1/2 teaspoons salt
1 cup whole-wheat flour
1/4 cup wheat bran
1 1/2 cups bread flour
1 1/2 cups all-purpose flour
**I used olive oil because I forgot two things: to replenish our butter and to look for ghee.

For Dal (recipe inspriation from Bitten Blog -- his "Spiced Red Lentil Dal" specifically):
2 tablespoons vegetable oil
1 large onion, chopped
1 cup dried lentils, rinsed
2 tablespoons minced fresh ginger
1 tablespoon minced garlic (about 3 cloves)
2 teaspoons ground coriander
1 teaspoon turmeric or curry powder
4 cups cauliflower florets
Cayenne pepper (optional, but recommended), black pepper and salt to taste
5 tablespoons plain yogurt
Chopped fresh parsley or cilantro for garnish



Game plan:
About 12 hours before you want to embark on this Indian journey, rinse and soak 1 cup of your favorite dried lentils.
Start by proofing the yeast in 1/4 cup warm water.  Give it 10 minutes to bubble.  While you wait, combine all other ingredients EXCEPT the 3 cups of white flour (1.5 bread 1.5 all-purpose) for the naan.  By the time you've measured and combined, the yeast should be bubbly.
Add it to the hot water, yogurt, butter, salt, whole wheat flour, and wheat bran.  Slowly stir in as much white flour as the dough will absorb.  Then, turn the dough out onto a floured surface and knead in more flour until it feels wet-tacky but doesn't stick to your fingers (this may mean washing said fingers).
Now, your dough needs to rest in an oiled bowl for about an hour.  Turn the dough in the bowl so that the top gets oiled also.

No time to waste -- get going on the dal!  Heat the vegetable oil in a pot.  Add the onion first followed by the ginger and the garlic.  All should be chopped to your liking -- I recommend the onion diced and the ginger and garlic minced.  After about 3 minutes (or once it smells awesome), add the lentils and enough water to bury everything underwater about 1inch.  Add the spices of your choice -- I highly recommend turmeric and coriander (or curry powder which is really the combo of turmeric+coriander+some other spices) and as much cayenne as you can handle.  Simmer for about 20 minutes.
While it's cooking, chop up cauliflower.  Set cauliflower aside and check on your Naan.

The dough should be doubled in bulk by now.  Preheat the oven and a pizza stone (if you have one) or a cookie sheet to 450°F.  Then, dump dough out onto a lightly floured surface.  Cut dough into 10-12 equal pieces.  Shape into balls and let it rest, covered with a cotten dishtowel, for 10 minutes.
Take this time to check on the dal.  Pop cauliflower in there.  Stir it up.  Cook until tender until there is little to no water.  Turn off heat and stir in 5 tablespoons of plain yogurt.  Serve garnished with parsley or cilantro.
Flatten the naan with your fingers -- poke it in the shape of a sand dollar with your fingers.  You want a bumpy surface so you achieve the perfect combination of crispy-chewy.  Bake for 12-15 minutes until golden brown.

I used flat leaf parsley as a garnish -- Lil thinks cilantro tastes like soap.  

naan naan naan naan hey hey hey goodbye

- Sar

P.S. Add to Wish List: A pizza stone (assuming it would fit in our oven).