Parsley, Winter Squash, & Banana Bread

Parsley grown in Aerogarden.



Chopped and ready to make Parsley Ice Cubes.



Winter squashes purchased at the grocery store, imported from Mexico. The Warted one did not last long enough to eat and when I opened it it was mainly seeds, little actual squash meat. The green one was tasty, I believe it is a Discus Buttercup. The warts I believe are called Oedema. I am trying to research Winter Squashes and storing them over Winter. Will update later as to my "findings."



Banana Bread (sorry about the blurry photo) :S

That is the BEST Banana Bread I have ever had. I generally dislike Banana Bread, it's too dry. But this recipe is the best recipe and I found it on the bag of Bananas I purchased from the grocery store super cheap.

Best Banana Bread EVAR Recipe

8 Tbsp. (1 stick) butter, at room temp.
3/4 cup sugar
2 eggs
1 cup all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 cup whole wheat flour
3 large ripe bananas, mashed
1 tsp. vanilla
1/2 cup shelled walnuts, coarsely chopped

Preheat oven to 350 degrees, grease 9x5x3" bread pan. Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Sift all-purpose flour, baking soda, and salt together, stir in whole wheat flour and add to creamed mixture, mixing well. Fold in bananas, vanilla, and walnuts. Pour mixture into pan, bake 50 to 60 minutes (I started checking on it at about 40 minutes), or until bake tester (butter knife) comes out clean. Cool pan 10 minutes. Makes 1 loaf.

* remember when measuring Wheat Flour spoon it into measuring cup!

3 Bean Chili

No, I am not a food photographer.

Choose Veg's 3 Bean Chili (with video) is delicious!

If you aren't Vegetarian remember to change all Non-Diary to Diary, if you choose. And I used a Frozen Pepper/Onion Mix in place of shopping & purchasing each Pepper. Which makes this recipe super easy, just go to your Pantry and Freezer, you probably already have everything!

Serves 6

INGREDIENTS:

* 1 orange bell pepper, seeded and cut into 1/2-squares
* 1 red bell pepper, seeded and cut into 1/2-squares
* 1 yellow bell pepper, seeded and cut into 1/2-squares
* 1 yellow onion, coarsely chopped
* 2-3 cloves garlic, finely chopped
* 3-4 tablespoons water for sautéing
* ¼ teaspoon cayenne pepper
* 1 teaspoon ground coriander
* 1 teaspoon ground cumin
* 1 teaspoon dried oregano
* 2 tablespoons chili powder
* 3 medium tomatoes, peeled and chopped (or one 16-ounce can diced tomatoes)
* 1 can kidney beans, drained and rinsed
* 1 can black beans, drained and rinsed
* 1 can pinto beans, drained and rinsed
* 1 can corn, drained (or 1-1/2 cups frozen corn, thawed)
* Salt and freshly ground pepper, to taste
* Water or tomato juice as needed
* ½ cup chopped fresh cilantro leaves or fresh parsley (optional)

DIRECTIONS:

1. Heat up the few tablespoons of water in a heavy 4-quart saucepan over medium heat. This is to replace the oil that is often used for sautéing.

2. Add the bell peppers, onion, garlic, oregano, and chili powder, cayenne, coriander, and cumin, and cook, stirring, for 5 minutes.

3. Stir in the tomatoes, the canned corn, and all the beans, and bring to a boil. Add a little water as needed.

4. Lower the heat and simmer for 30 minutes, adding water or tomato juice as needed if too much liquid evaporates. Season with salt and black pepper, and stir in the cilantro or parsley. Serve in shallow bowls.

Serving suggestions and variations:

*Add a dollop of non-dairy sour cream on top of the chili once it’s plated.

*You can obviously use any color variation of bell pepper; the more color variety, the prettier the dish is. Same goes for the beans. You can use all black or white (Navy, Great Northern, etc.) instead of pinto. It’s really up to you, your preferences, and what you have on hand.

*Add more cayenne and chili powder to make it hotter.

*Serve with different color tortilla chips: white, red, and black/blue.

*Sprinkle shredded non-dairy cheese over the chili. (Follow Your Heart brand is delicious. Check Whole Foods and other large natural foods stores, or ask your grocer to order it.)

Vegetable Beef Barley Soup

INGREDIENTS:

* 1 tablespoon Canola oil
* 2 cloves garlic, minced
* 1/2 cup chopped onion
* 2 ribs celery, chopped
* 2 medium carrots, chopped
* 8 ounces sliced mushrooms, about 2 - 2 1/2 cups
* 4 cups beef broth
* 1/4 cup barley
* 4 ounces stew beef, diced

PREPARATION:

In a large Dutch oven or saucepan, heat oil; sauté garlic, onion, celery, carrots and mushrooms for about 8 to 10 minutes, or until tender. Add beef broth, barley, and beef; cover, reduce heat and simmer barley soup for 45 to 55 minutes, or until barley is tender, stirring occasionally.

Beef barley soup with vegetables serves 4.