Banana Chocolate Muffins

Before my cousins came for a long visit over the Memorial Day weekend I stocked up on all the foods they loved. We ate most of it, but Leslie told me that Neil also needed foods with potassium so I bought several bananas.

He ate a few.

Still. I bought too many. As usual. There were 3 left over.

So, banana muffins. These, with chocolate because, why not?

banana chocolate Muffins

• 3 ounces semisweet chocolate

• 1-3/4 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1/3 cup sugar

• 1/4 cup vegetable oil

• 1 large egg

• 1 teaspoon vanilla extract

• 3 ripe bananas, mashed

• 3/4 cup water

• 2 teaspoons cider vinegar

Preheat the oven to 400 degrees. Lightly grease a 10 muffin tins. Melt the chocolate and set it aside to cool. Combine the flour, baking soda, baking powder and salt in a bowl and set it aside. Beat the sugar and vegetable oil together in an electric mixer at medium speed for a minute or so or until well combined. Add the egg and vanilla extract and beat to blend ingredients thoroughly. Add the bananas and mix them in. Add the dry ingredients and beat for 1-2 minutes to blend them in thoroughly. Combine the water and cider vinegar, pour into the batter and beat the ingredients for 1-2 minutes or until thoroughly blended. Fill muffin tins with equal amounts of the batter. Spoon equal amounts of chocolate on top of each and use a knife to swirl some chocolate into each muffin. Bake for 20-25 minutes or until a cake tester inserted into the center comes out clean. Let the muffins cool for 15 minutes before removing them.

Makes 10

Banana Applesauce Muffins

Banana Applesauce Muffins

We were thrilled, LUCKY, this year to be able to have a real Seder with most (9) of our immediate family (and Elijah for a moment or two of course).

The adults were all vaccinated and the kids had quarantined, so we felt safe. It was glorious. Our youngest grandchild was reluctant to ask the four questions so we all asked because, why not!

I tried out a new charoset which my family declared was “the one!”

I actually ran out of fresh horseradish for the first time ever!

As usual I had bought a ton of fruit because my grandkids are huge fans. But as usual, there were leftover bananas — but only two! And this year there was also some leftover homemade applesauce.

So, after the holiday I revised one of my banana muffin recipes to accommodate what I had. The result: moist, tender, not too sweet Banana-Applesauce Muffins. These are plain but you could add blueberries, chocolate chips, a swirl of melted chocolate, chopped nuts and so on.

Banana Applesauce Muffins

• 1-1/2 cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1/2 teaspoon cinnamon

• 6 tablespoons vegetable oil

• 1/3 cup sugar

• 1 large egg

• 2 bananas, mashed

• 1/2 cup applesauce

• 1 teaspoon vanilla extract

Preheat the oven to 400 degrees. Lightly grease 10 muffin cups. Mix the flour, baking soda, baking powder, salt and cinnamon together in a bowl. In the bowl of an electric mixer (or use a hand mixer) beat the vegetable oil and sugar together on medium speed for about 2 minutes or until well combined. Add the egg and beat it in until thoroughly combined. Add the mashed bananas, applesauce and vanilla extract and beat for another minute or until the ingredients are well blended. Spoon equal amounts of the batter into the prepared muffin cups. Bake for 18-20 minutes, or until a cake tester inserted into center of muffin comes out clean.

Makes 10

Passover Shepherd's Pie with Matzo Crust

I always try to make our Seder meals as festive as possible. Most years (sans pandemic) I roast a turkey and braise a big brisket. Lots of vegetable side dishes. Sometimes the second night is vegetarian. My grandma’s honey-soaked chremslach are a must. Ditto the Manischewitz concord grape wine (along with some lovelier selections).

But during the week — not so much. It’s regular meals. So, maybe meatloaf (with matzo meal substituting for bread crumbs). Or chicken cutlets crusted with coconut. Leftover turkey made into salad. Like that.

From time to time I make this “Shepherd’s Pie” — which really isn’t Shepherd’s Pie because there’s no potato crust. I include the potatoes in the meat mix and gave it a matzo crust. That crust is a crunchy, wonderful thing together with the softer, more tender inside ingredients.

Passover Shepherd’s Pie with Matzo Crust

• 2 tablespoons olive oil

• 1 medium onion, chopped

• 1 large clove garlic, chopped

• 2 carrots, peeled and chopped

• 1 large Yukon Gold or other all-purpose potato, peeled and chopped

• 1-1/2 pounds ground meat

• Salt and freshly ground black pepper to taste

• 1 teaspoon fresh thyme, optional (or use 1/2 teaspoon dried thyme)(or use 1-2 tablespoons chopped fresh parsley)

• 2 tablespoons potato starch

• 1 cup stock (beef, chicken or vegetable)

• 2 matzot

• 1 egg, beaten (or use olive oil)

Preheat the oven to 375 degrees. Heat the olive oil in a saute pan over medium heat. Add the onion, garlic, carrots and potato and cook, stirring frequently, for 7-8 minutes, or until softened and beginning to brown. Add the meat, salt, pepper and thyme and continue to cook and stir, breaking up the meat into small pieces, for another 5-6 minutes or until the meat has cooked through. Add the potato starch and stir it into the meat mixture. Pour in the stock and cook, stirring, until the sauce has thickened (about one minute). Spoon the mixture into a rectangular baking dish. Soak the matzot briefly to soften them slightly, then place them on paper toweling and press any excess water from them. Place the soaked matzot on top of the meat. Brush the surface with the beaten egg. Bake for about 25 minutes or until the top is crispy and browned.

Makes 4-6 servings

Banana Coconut Streusel Muffins

Another day, another leftover banana. Or two. Or three.

So I made these muffins.

The coconut shreds gave the streusel an even crispier texture than usual and was a really satisfying contrast to the soft cake part.

Remember these for Purim mishloach manot.

Banana Coconut Streusel Muffins

 Streusel:

• 1/3 cup brown sugar

• 3 tablespoons all-purpose flour

• 2 tablespoons shredded coconut

• 1/8 teaspoon cinnamon

• 1-1/2 tablespoons solid coconut oil (or butter, shortening or margarine)

Make the streusel: mix the brown sugar, flour, coconut and cinnamon in a small bowl. Add the coconut oil and work it in with fingers or a knife until mixture is crumbly. Set aside.

 Muffins:

• 1-1/2 cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1/2 teaspoon cinnamon

• 3 bananas, mashed

• 6 tablespoons vegetable oil

• 1/2 cup sugar

• 1 large egg

• 1 teaspoon vanilla extract

Preheat the oven to 400 degrees. Lightly grease 10 muffin cups. Mix the flour, baking soda, baking powder, salt and cinnamon together in a bowl. In another bowl mix the bananas, vegetable oil, sugar, egg and vanilla extract until well blended. Spoon the banana mixture into the flour mixture and stir until just until combined. Spoon the batter into the prepared muffin cups. Top with the streusel mixture evenly over each muffin. Bake for 18-20 minutes, or until a cake tester inserted into center of muffin comes out clean.

Makes 10

Pear and Cranberry Strudel

My freezer failed a while ago.

Fortunately I discovered the problem before everything defrosted.

Still, with that error message signaling that I should call for service immediately, I brought most of the food to my spare freezer in the basement. I don’t want to give this old freezer a kinahurra so I won’t tell you how old it is.

I discarded lots of stuff too. Freezer burned, too old, no longer needed. Whatever.

And I cooked with some of the items that were partially defrosted (like this fabulous pizza) or because it was time to use them before they become fossils.

I had some seasonal pears on hand and some cranberries so I made strudel using a package of phyllo dough that I didn’t want to refreeze. I baked this dessert a few times: used most of the pears and cranberries. But I wanted to try the recipe using some dried cranberries (I had some in my pantry that also needed using before they dried beyond redemption).

We actually liked it better with the dried cranberries.

So here’s the recipe. If you don’t have dried cranberries, use any dried fruit: cherries would be especially good. Fresh cranberries work too — add a tablespoon more sugar.

Pear and Cranberry Strudel

• 1/2 cup dried cranberries

• 2 tablespoons orange juice

• 2 ripe pears, peeled, cored and cut into bite sized pieces

• 1 tablespoon all-purpose flour

• 1/4 teaspoon ground cinnamon

• 1/4 teaspoon ground ginger

• 8 sheets phyllo

• 3-4 tablespoons melted butter

• 1/4 cup sugar

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Place the dried cranberries in a bowl, pour the juice over them and let rest for 30-40 minutes or until they have softened. Place the pears in a mixing bowl. Add the flour, cinnamon, ginger, cranberries and any remaining orange juice and toss the ingredients to distribute them evenly. Set aside. Working with one piece of phyllo at a time, brush the phyllo with a film of melted butter. Butter a second sheet and place it on top of the first. Repeat using two more sheets. Add the sugar to the pear mixture. Spoon half the pear mixture down the long side of the buttered phyllo, leaving an inch at each end. Roll the phyllo, enclosing the fruit mixture, then place seam-side down on the parchment paper. Repeat with the remaining four sheets of phyllo and the remaining pear mixture. Brush the tops of the phyllo rolls with the remaining melted butter. Bakes for about 25 minutes or until the pastry is browned and crispy.

Makes 2 rolls, each serving 4 people

Tomato Eggplant Mushroom Sauce

This recipe was born of my desire to use whatever is left in my pantry and fridge, my need to not waste food, my love of inventing new recipes.

During this awful pandemic, I have not shopped. I use a shopping service, so I am more mindful when I order because I can’t just hop in the car and go to the store for a tomato.

A few months ago I was at the tail end of what was left of an order, the list I keep almost ready for the next shop. I had some tomatoes and mushrooms, a few scallions and some pasta. I always have Parmesan cheese in the fridge. I chopped the vegetables (including a clove of garlic), added some fresh oregano (it was still summer so I had some fresh from the garden) and stewed the sauce until everything was soft and fragrant. We had it for dinner over spaghetti and Ed declared it a miracle.

I have made a variation of this dish several times since then. Once, I had an eggplant, so I added that. Another time I threw in some chopped zucchini. I sometimes replaced the scallion with onion. And of course, with no fresh herbs from the garden (and none left in the fridge) I have seasoned the sauce with dried oregano.

That’s how versatile this recipe is. It’s so easy. We load it with freshly grated Parmesan, but it’s also delicious without the cheese, served as a kind of saucy side dish for beef — steak, meatballs, and so on.

Here’s one version but feel free to change this and that.

Chunky Tomato-eggplant-Mushroom Sauce

• 3 tablespoons olive oil

• 1 medium onion, chopped

• 2 cloves garlic, chopped

• 4-5 tomatoes, chopped or two cups cut up cherry or grape tomatoes

• 1 cup diced eggplant

• 6 ounces mushrooms, cut into chunks

• 1 tablespoon chopped fresh oregano or basil

• salt and pepper

• cooked pasta

Heat the olive oil in a large saute pan or wok/pan over medium heat. Add the onion and cook, stirring occasionally, for 3 minutes. Add the garlic and cook for another minute. Add the tomatoes, eggplant, mushrooms, herb and salt and pepper to taste and cook, stirring occasionally for about 8-10 minutes or until the mixture is thick and sauce-like. Serve over pasta (or use as a side dish for grilled steak or chicken).

Makes enough for one pound of pasta

Banana Muffins with Oat Streusel

It may be a new year but some things never change.

I bought too many bananas again and I cannot bring myself to throw away good, usable food.

So I made Banana Muffins with Oat Streusel.

Bringing them to a friend.

Remember these — not just a good breakfast, brunch or nosh — they make perfect mishoach manot for Purim (begins at sundown on February 25th).

BANANA MUFFINS WITH OAT STREUSEL

Muffins: 

• 1-3/4 cups flour

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 3/4 teaspoon salt

• 1 teaspoon cinnamon

• 3 very ripe bananas, mashed

• 3/4 cup buttermilk or sour milk

• 1/4 cup honey

• 3 tablespoons vegetable oil

• 1 large egg

• 1-1/2 teaspoons vanilla extract

• streusel

Preheat the oven to 400 degrees. Lightly grease 10 muffin tins. Mix the flour, baking soda, baking powder, salt and cinnamon in a bowl. In a separate bowl, mix the bananas, buttermilk, honey, vegetable oil, egg and vanilla extract. Add the liquid ingredients to the dry ones and mix only long enough to combine thoroughly. Spoon the batter into the prepared muffin tins. Scatter the streusel evenly on top of each muffin. Bake for 22-25 minutes or until a cake tester inserted into the center comes out clean.

Makes 10

Streusel: 

• 3 tablespoons flour

• 2 tablespoons old fashioned oats

• 2 tablespoons sugar

• 1 tablespoon butter

In a bowl, mix the flour, oats and sugar. Cut the butter into small pieces and work into the flour mixture with your fingers until the mixture is crumbly. Set aside.

Mixed Fruit Jam

When people talk about Thanksgiving leftovers, it usually means the turkey, maybe stuffing and cranberries. And there are the inevitable conversations about pot pie and sandwiches, salad, soup and so on.

But this year was a strange one; we were only four for dinner, instead of the usual 20 or so. And while we did have a big turkey (plenty of leftovers days!) I scaled back on the other stuff, so only one meal of leftover stuffing, sweet potatoes and Brussels sprouts.

On the other hand, I had bought loads of fruit and we ate a lot of it and yet we had too much leftover. I had my fill of grapes and apples. I already had a couple of extra bags of cranberries in my freezer.

So I made it into jam, which was perfect on the leftover challah. I also have some in my fridge to use in our family Fanny cookies. It’s also delicious inside blintzes (topped with sour cream or whipped cream) or on top of ice cream for a Hanukkah dairy meal.

It also makes a lovely, edible gift for the holidays.

I made a whole recipe, but this is easily halved.

Mixed Fruit Jam

• 6 cups seedless grapes

• 2 cups fresh cranberries

• 2 apples, peeled and chopped

• 1/4 cup crushed crystallized ginger

• 3 cups sugar

• 1 cup orange juice

• 6 whole cloves

• 2” piece cinnamon stick

Place the grapes, cranberries, apples and crystallized ginger in a deep saucepan. Add the sugar and briefly stir the ingredients. Pour in the orange juice. Add the cloves and cinnamon (place in cheesecloth or a small muslin bag if desired). Bring the mixture to a boil, reduce the heat and simmer for about 2 hours, stirring occasionally, or until the mixture has thickened. Discard the cloves and cinnamon stick. Puree with a hand blender or in a food processor. Let cool, place in storage containers and refrigerate.

Makes about 4 cups

Smoked Salmon and Cottage Cheese Pie

Last week I made the ideal dish.

By that I mean it is light and easy to eat during the scorching days of summer.

It’s meatless, so perfect for the Nine Days and any other time we don’t want to eat the usual meat-two-veggie or salad dinner.

I got to use up leftovers and bits of this and that (smoked salmon, cottage cheese, cream cheese).

It served as dinner and also as hors d’oeuvre — I rewarmed the leftover portion and cut it into bite-size pieces for some socially distanced company.

You can use any leftover fish. I happened to have smoked salmon, so that’s what I used.

Smoked Salmon and Cottage Cheese Pie

• 1 tablespoon butter

• 1 large shallot, chopped

• 1 partially baked pie crust

• 3-4 ounces smoked salmon, chopped

• 2 tablespoons cream cheese

• 4 large eggs

• 1 cup cottage cheese

• 1 cup half and half

• 2 tablespoons chopped fresh dill

• 1/2 teaspoon salt or to taste

Preheat the oven to 375 degrees. Heat the butter in a small frying pan over medium heat. When the butter has melted and looks bubbly, add the shallot and cook for 3-4 minutes or until softened. Spoon the shallot onto the bottom of the partially baked pie crust. Scatter the salmon pieces on top. Cut the cream cheese into small pieces and scatter them on top. In a bowl, beat the eggs, cottage cheese, half and half, dill and salt together until well mixed. Pour into the pie crust. Bake the pie for about 45 minutes or until the top is nicely browned and the custard has set.

Makes 4-6 servings

Vegetable Pie

Everyone who knows me or reads my blog or articles knows that I can’t stand wasting food. I make it my mission to at least try to use everything wisely, including all leftovers.

These days, during a global pandemic when certain items are scarce and it’s also difficult to shop, I’m feeling even more committed.

Fortunately I have a willing and supportive husband, who loves the idea and applauds everything I make and tells me how wonderful and creative it all is.

Last week I had an overabundance of vegetables and an extra quart of half and half. I always have cheese in the fridge.

And so, I gathered up all the leftover veggies and made a vegetable pie for dinner. We had a salad with it.

It was filling and tasted wonderful and we were both happy for a day off meat.

Bonus: this recipe is extremely versatile and easy to prepare: you can use whatever vegetables you have and if you wish, a store-bought pie crust. If you prefer to make your own crust, you can find a recipe here (it makes enough dough for a two-crust pie, but you can freeze half).

Besides all that — this is a good dairy lunch or dinner during Shavuot, which begins tonight at sundown (May 28, 2020).

Vegetable Pie

•  1 tablespoon butter

• 1 tablespoon olive oil

• 1 large shallot, chopped (or use one small onion or 2-3 scallions)

• 1 medium portobello mushroom cap, cut into bite-size pieces (2 cups coarsely chopped mushrooms)

• 1 cup chopped cooked vegetable (broccoli, string beans, carrots, etc.)

• 1 partially baked 9-inch pie crust

• 3 ounces grated meltable cheese (Swiss, cheddar, mozzarella, Jarslberg, etc.)

• 4 large eggs

• 2 cups half and half cream

• salt and pepper to taste

Preheat the oven to 375 degrees. Heat the butter and olive oil in a sauté pan over medium heat. When the butter has melted and looks foamy, add the shallot and mushroom pieces and cook for 4-5 minutes or until the vegetables have softened. Add the cooked vegetable, mix the ingredients and place them in the pie crust. Sprinkle the cheese on top. Beat the eggs and cream together with salt and pepper to taste. Pour over the ingredients in the pie crust. Bake for 40-45 minutes or until golden brown and set.

Makes 4 servings