Cool Mornings, Warm Tummy- Peanut Butter Banana Bread

A nice twist- with a healthy kick- on a classic. (From Cooking Light Magazine). It is tasty with or without the peanut butter glaze! Perfect with a cup of Anderson's House Blend coffee. YUM!
I'll have to try to make the CHOCOLATE banana bread. (Also from Cooking Light!)

Peanut Butter Banana Bread

• 1 1/2  cups  mashed ripe banana
• 1/3  cup  plain fat-free yogurt
• 1/3  cup  creamy peanut butter
• 3  tablespoons  butter, melted
• 2  large eggs
• 1/2  cup  granulated sugar
• 1/2  cup  packed brown sugar
• 6.75  ounces  all-purpose flour (about 1 1/2 cups)
• 1/4  cup  ground flaxseed
• 3/4  teaspoon  baking soda
• 1/2  teaspoon  salt
• 1/2  teaspoon  ground cinnamon
• 1/8  teaspoon  ground allspice
• 2  tablespoons  chopped dry-roasted peanuts
• Cooking spray
• Glaze:
• 1/3  cup  powdered sugar
• 1  tablespoon  1% low-fat milk
• 1  tablespoon  creamy peanut butter

Preparation

1. Preheat oven to 350°.

2. To prepare bread, combine first 5 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until blended.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice) in a small bowl. Add flour mixture to banana mixture; beat just until blended. Stir in nuts. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool.

4. To prepare glaze, combine powdered sugar, milk, and 1 tablespoon peanut butter in a small bowl, stirring with a whisk. Drizzle glaze over bread.

Chili con Carne et al

So... I've been running behind on recipes ever since my "sick week."

I'll try to catch up!

We had a big late summer harvest of jalapenos and anaheim peppers. Plenty for a spicy chili and accompanying jalapeno-cheddar cornbread. Both recipes are modified from The Joy of Cooking.

Chili con Carne with Beans and Jalapenos


2 lbs lean ground beef
1 lbs ground "chili" meat (a coarser grind)
1-2 tsps salt
2 tbsp olive oil
2 cups chopped onion, plus more for topping
10 cloves garlic, chopped roughly
2-6 jalapeno peppers, seeded and minced
1/2 cup chili powder- see recipe below*
1 (28oz) can whole tomatoes, with juice (San Marzano)
4 cups water
2 cans kidney beans, drained and rinsed
1 can pinto beans, drained and rinsed


Season meat with salt. Heat oil in a large pot over med-hi heat. Add onions, garlic, peppers, and 1/2 tsp salt. Cook, stirring often, until veggies are softened, 6-8 mins. Add meat and brown, pouring off excess fat, if desired. Stir in chile powder. Cook for 2 mins. Add in tomatoes and water, breaking the tomatoes with spatula or back of spoon. Add beans. Season to taste with salt. Bring to a boil then reduce to a simmer, stirring occasionally, and cook for 1 1/2-2 hours. Sauce will be reduced and thickened.


*Chili Powder
3 tbsp paprika
1 tbsp tumeric
1/4 tsp ground red pepper
1 clove minced garlic


Combine in a small bowl. Makes about 1/2 cup.


Stove-Top Jalapeno-Cheddar Cornbread
I had never cooked cornbread on TOP of the stove before. It came out a little crispy on the bottom, soft and light throughout. Sooo good! And I didn't have to wait for the oven to pre-heat to 425!
Dry:
1 1/4 cups yellow cornmeal
3/4 cup all-purpose flour
2 1/2 tsp baking powder
4 tbsp sugar
3/4 tsp salt
Wet (all at room temperature):
2 large eggs
3 tbs melted butter
1 cup milk
Add-ins:
4 jalapenos, two seeded and chopped, two un-seeded and chopped
1/2 cup grated cheddar
butter (for greasing pan)
Combine wet and dry ingredients with a few quick strokes. Fold in jalapenos and cheddar. Scrape into a generously greased iron skillet. Cover with foil and cook over very low heat 25-30 minutes, or until toothpick comes out clean.