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26/02/2024

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19/02/2024

↣Pineapple Fried Rice

INGREDIENTS

2 tablespoons coconut oil or quality vegetable oil, divided
2 eggs, beaten with a dash of salt
1 ½ cups chopped fresh pineapple
1 large red bell pepper, diced
¾ cup chopped green onions (about ½ bunch)
2 cloves garlic, pressed or minced
½ cup chopped raw, unsalted cashews
2 cups cooked and chilled brown rice*, preferably long-grain brown jasmine rice
1 tablespoon reduced-sodium tamari or soy sauce
1 to 2 teaspoons chili garlic sauce or sriracha
1 small lime, halved
Salt, to taste
Handful of fresh cilantro leaves, torn into little pieces, for garnishing
Cook Mode Prevent your screen from going dark

INSTRUCTIONS
Heat a large wok, cast iron skillet or non-stick frying pan over medium-high heat and place an empty serving bowl nearby. Once the pan is hot enough that a drop of water sizzles on contact, add 1 teaspoon oil. Pour in the eggs and cook, stirring frequently, until the eggs are scrambled and lightly set, about 30 seconds to 1 minute. Transfer the eggs to the empty bowl. Wipe out the pan if necessary with a paper towel (be careful, it’s hot!).
Add 1 tablespoon oil to the pan and add the pineapple and red pepper. Cook, stirring constantly, until the liquid has evaporated and the pineapple is caramelized on the edges, about 3 to 5 minutes. Then add the green onion and garlic. Cook until fragrant while stirring constantly, about 30 seconds. Transfer the contents of the pan to your bowl of eggs.
Reduce the heat to medium and add the remaining 2 teaspoons oil to the pan. Pour in the cashews and cook until fragrant, stirring constantly, about 30 seconds. Add the rice to the pan and stir to combine. Cook until the rice is hot, stirring occasionally, about 3 minutes.
Pour the contents of the bowl back into the pan and stir to combine, breaking up the scrambled eggs with your spoon. Cook until the contents are warmed through, then remove the pan from heat. Add the tamari and chili garlic sauce, to taste. Squeeze the juice of ½ lime over the dish and stir to combine. Season to taste with salt and set aside.
Slice the remaining ½ lime into 4 wedges. Transfer the stir-fry to individual serving bowls and garnish each bowl with a lime wedge and a light sprinkle of cilantro. Serve with bottles of tamari and chili garlic sauce or sriracha on the side, for those who might want to add more to their bowls.

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17/02/2024

Cooking time with me 😄

16/02/2024

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08/02/2024

Banana Bread Recipe
Simply the perfect Banana Bread recipe. Moist, quick and easy to make with a soft, tender crumb. Truly the best Banana Bread I’ve ever had and our favorite way to use up ripe bananas!
Coursebread, Breakfast, Snack
CuisineAmerican
Keywordbanana bread, banana bread recipe, best banana bread, easy banana bread

Prep Time10 minutes
Cook Time50 minutes
Servings12

Ingredients
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 to 4 ripe bananas mashed should be about 1 ¼ cups (anywhere from 1 to 1 ½ cups will work)
3/4 cup granulated sugar can use a combination of brown sugar and granulated sugar (see post)
2 large eggs
6 tablespoons unsalted butter melted and cooled
1/3 cup sour cream plain Greek yogurt can be used instead
1 teaspoon vanilla extract

Instructions

Preheat oven to 350°F. Spray with nonstick cooking spray or grease and flour the bottom and sides of an 8½ x 4½ inch loaf pan. (Can also butter pan and sprinkle with sugar or a combination of sugar and cinnamon.) Set aside.
Whisk together flour, baking soda and salt in a medium bowl.
Mash bananas in a large bowl using a potato masher, fork, or a mixer. There can be some small chunks remaining, it doesn't have to be completely smooth.
Whisk in sugar, eggs, melted butter, sour cream and vanilla extract.
Add flour mixture and stir in gently just until combined. Transfer to the prepared loaf pan and use the spatula to smooth the top.
Bake for 50 to 60 minutes or until an inserted toothpick comes out clean or with a few moist crumbs. If bread starts to get too brown on top, tent with foil for the last 10 minutes.
Let bread cool on cooling rack in loaf pan for 15 to 20 minutes. Invert the loaf pan and carefully remove banana bread. Let bread continue to cool on the rack for another hour or more. Slice and serve.
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29/01/2024

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18/12/2023

Today combo taste so yummy 😋