Killer Banana Bread

Good ol’ fashion banana bread. I don’t think this stuff ever gets old. When I visit my grandparents in Santa Barbara, I don’t do much else but help my grandmother cook—and then consequently eat A TON.

During my latest jaunt up north, I noticed there were a few very ripe bananas on the table. I declared that we should bake banana bread in the morning. I had never tried my grandmother’s banana bread but was confident she would have a killer recipe.

• 1 cup granulated sugar
• 1 stick unsalted butter, room temperature
• 2 eggs
• 3 ripe bananas
• 1 tablespoon milk
• 1 teaspoon ground cinnamon
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• We added toasted walnuts too, yummers!

1. Preheat the oven to 325 degrees F. Butter a loaf pan.
2. Cream the sugar and butter. Add the eggs one at a time.
3. In a small bowl, mash the bananas. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.
4. Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.
5. Pour batter into prepared pan and bake for about an hour
6. My papa insists on spreading a little cream cheese on his sliced banana bread. I would have to agree!

Spaghetti Squash

The flesh of a spaghetti squash is very stringy -- apparently resembling strands of pasta. This squash serves as a great healthy alternative to sometimes heavier spaghetti. My mom made this yummy-looking dish the other night and sent me a photo. I can't wait to taste this myself!

She didn't give me the exact recipe, but I think it went something like this:

• Spaghetti squash, halved lengthwise and seeded
• 1 can chopped tomatoes
• 2 tablespoons extra virgin olive oil
• 1 onion, chopped
• 1 clove garlic, minced
• 2 tablespoons chopped fresh basil

1. Preheat oven to 350 degrees. Lightly grease a baking sheet.
2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
3. Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
4. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables and basil.
5. Top with freshly-grated Parmigiano-Reggiano. Serve warm.

Grilled Almond Encrusted Salmon

My “twin” Lisa recently asked me to come up with a new salmon recipe, since she’s already tried all of the others I’ve posted here. So, this one’s for you, Leese—let me know how it turns out! ;)

• Start with two high-quality pieces of fresh, wild Alaskan salmon
• Lightly brush the fish with extra virgin olive oil
• Add salt and pepper, liberally
• Run ½ C. of toasted almonds through the food processor (to make small pieces)
• Dredge fish through almonds
• Grill the salmon on the barbeque, on a low heat for about 10 minutes.

Deeeelish!

Grilled Chicken Parmesan (With Feta Instead!)

Tired of the same ol’ grilled chicken, I decided to change things up a bit and created a new spin on the classic Chicken Parm. Traditionally a rather heavy dish, I wanted to lighten things up and prepare the meat on the grill.

After digging through my pantry for a few minutes, I found some great ingredients to make my chickie vision a reality. I first dunked the two chicken breasts in buttermilk then dredged them through lemon pepper breadcrumbs I had on hand from Whole Foods.

After they were fully coated, I lightly brushed them with extra virgin olive oil so they would crisp up on the grill. Cooking chicken slowly, on a low heat ensures it will remain moist and delicious.

After removing the chicken from the grill, I topped it with large chunks of Greek feta cheese, Trader Joe’s basil/tomato sauce, capers and lightly-toasted pine nuts. It really was a great alternative to the mundane grilled chicken.

Avocado, Tomato, Corn and Black Bean Salsa

My best-est pal Jessie told me about this great avocado salsa she had at a Fourth of July party. All she told me was that it included chunks of avocado, corn and lime juice—and that she devoured it.

It sounded so fresh and delicious I had to try it myself. Here’s what I came up with:

• 2 ripe avocados
• 1 C. grape tomatoes, halved
• 1 can non-sweetened corn
• 1 can black beans
• ¼ C. fresh cilantro, chopped
• ¼ C. fresh-squeezed lime juice
• Coarse salt and fresh ground pepper to taste

This made for such a wonderful, light salsa and I served it with multi-grain tortilla chips. I’m not sure how right I got it, but thanks for the idea, Jess!

Cook in Style with Mary's Mod Aprons

Check out the radical 1950s-inspired apron my mother recently made! Do you want one of your very own? Email us at MarysModAprons@gmail.com andI’ll send you more information. She’s taking orders now, full aprons are $35 and half aprons are $30.

All Mary's Mod Aprons are of the highest quality and made entirely by hand.

To see some of her latest designs, visit: http://www.MMAprons.blogspot.com/.

Esmé’s Fix

My friend Esmé is training to be a professional barista at a hip, yet-to-open coffee house in Echo Park called Fix.

She’s off to a great start with this beautiful latté art! I think she’ll be pumping out swans soon enough. Way to go, Es!