green chili hominy casserole!

Yeah, casserole!!! I can hear the excitement build across the internet!

But this is a hip casserole with chillis and hominy! Not like your grandmother’s with its condensed soups! (…Can a casserole be hip?…)

I bought a can of hominy last week at the Grocery Outlet because I love a steal; I love the gross out; and I like hominy a lot. I’ve never cooked anything with it before, so I scoured the internet and finally happened upon Homesick Texan’, an awesome food blog written in New York by, you guessed it, a homesick Texan lady with a penchant for cooking up delicious Southwestern eats. Her photos of this casserole made it look so delectable that I thought this would be the perfect way to use hominy in a comforting, warm dish during a dreary week here in Seattle.

One of the coolest things about this recipe is it teaches you how to remove the skin from poblano chillis! I eagerly waited by the oven as the skin of the poblanos blackened, charred, and popped. So cool! Plus, with this new knowledge of chili skins, I think I’ll be well-prepared to make chili rellenos and other delicious things! Again, and I can hear your excitement! Or maybe that’s Christian talking. Anywho…

I’ve made a few changes to the recipe in order to make it a tad spicier and lower the fat content. I’m going to end this now because I really want seconds.

lv, molly

Green Chili Hominy Casserole

Serves 4-6

3 poblano chillies or anaheim chillies
1 teaspoon vegetable oil
1/2 pound Mexican chorizo, removed from casing and crumbled, OR soyrizo or Field Roast (chipotle flavor)
1/2 medium yellow onion, diced
2 jalapeños, seeds and stems removed, diced
4 cloves garlic, minced
2 15-ounce cans of hominy, drained
8 ounces low fat sour cream
1 tsp cumin
1/2 teaspoon cayenne
1/2 cup cilantro, chopped
2 teaspoons lime juice
2 C low fat shredded cheddar cheese
Salt and black pepper to taste

Roast the poblano chillies under the broiler until blackened, about 5 minutes per side. Place chiles in a paper sack or plastic food-storage bag; close it tight; and let the chile steam for 20 minutes. Take the chillies out of the bag, and rub off the skin. Remove stem, and seeds and dice chillies.

Preheat the oven to 350.

If using meat…
On medium-low heat, heat the vegetable oil and then cook the crumbled chorizo while occasionally stirring in a 10-inch cast-iron skillet until brown, about 8-10 minutes. With a slotted spatula, remove the chorizo and drain any excess grease from the skillet, leaving 1 teaspoon. Add the diced onions and jalapeños while occasionally stirring, cook on medium-low heat until onions are translucent, about 5 minutes. Add the garlic and cook for 30 more seconds. Return the chorizo to the pan.

If using soyrizo or Field Roast…
Heat the vegetable oil in a skillet. Add the diced onions and jalapeños while occasionally stirring, cook on medium-low heat until onions are translucent, about 5 minutes. Add the garlic and cook for 30 more seconds. Add the soy chorizo or Field Roast.

Remove the skillet from the heat and add the diced poblano chile, chorizo, hominy, sour cream, cumin, cayenne, cilantro, lime juice and half of the cheddar cheese. Stir until well combined, taste and add salt and black pepper and adjust seasonings. Top with remaining the cheddar cheese and bake uncovered for 30 minutes or until brown and bubbling.


lemon pasta w. broccoli & parmesan.

I’ve always heard that using pasta water helps bind ingredients, but I’d never tried it until I made this. Huzzah! It is ingenious! Adding pasta water helped create the consistency of a light cream sauce, without all the richness. A great idea for non-tomato sauces. Christian and I both sung this pasta’s high praises as we sipped cheap champagne. The perfect weeknight.

lv, molly

Pasta with Lemon, Broccoli, and Parmesan

Serves 4

Adapted from Real Simple

12 ounces spaghetti (3/4 box) or fresh pasta
3 Tbl extra-virgin olive oil
4 cloves garlic, thinly sliced
1 lb baby broccoli, chopped (use the stems too)
1/2 tsp crushed red pepper
kosher salt
1 lemon, zest finely grated and juice squeezed
3/4 C grated parmesan

Cook the pasta according to directions. Reserve 3/4 cup of the cooking water, drain the pasta, and return it to the pot.

Meanwhile, heat the oil in a skillet over medium-high heat. Add the garlic and cook, stirring, until golden, 1 to 2 minutes.
Add the broccoli, red pepper, and 1 teaspoon salt. Cook until heated through, 1 to 2 minutes. Add the broccoli mixture, lemon juice, Parmesan, and reserved pasta water to the pasta.

Cook over medium heat, stirring, until combined and heated through, 2 to 3 minutes. Sprinkle with the lemon zest and serve.

spelt & berry muffins.

I don’t know exactly what the deal with spelt flour is, but apparently it’s easier for your body to digest than regular wheat flour. That being said, the only reason I bake certain baked goods with spelt flour (muffins, sometimes cakes) is because I find that it yields a lighter, more delicate crumb. Its taste is also less pronounced than regular whole grain flours.

Last weekend, Christian and I had my older brother over for brunch. In addition to a frittata with slow-roasted tomatoes, we served these muffins and fruit (and lots o’ bacon for them). Neither Christian nor Matt is vegan, but these muffins are… and neither gentleman said they noticed.

In fact, they both ate two muffins, while I congratulated myself on making healthy-ish muffins that rock. Enjoy!

Spelt & Berry Muffins

Makes one dozen

1/2 C vegetable oil
1/2 C soymilk
1/2 C pure maple syrup
1/4 C light agave nectar or honey
1 C white spelt flour
1 C whole spelt flour
2 tsp baking powder
1/2 tsp salt
2 1/2 C fresh blueberries, blackberries, or raspberries

Heat oven to 375°. Line a 12-cup muffin pan with paper liners. Whisk oil, soymilk, syrup and nectar in a bowl. Combine flours, baking powder and salt in another bowl. Stir wet ingredients into dry ingredients; fold in blueberries. Divide batter evenly among muffin cups. Bake until muffins are golden brown and a knife comes out clean, 20-25 minutes. Serve warm with large cups of coffee or tea.

Speaking of my older brother… check out the adorable little addition to his household!

asparagus & fried eggs on toast!

This dish hardly warrants a recipe, since the title says it all.

Rachel Ray posted a recipe for “Midnight Bacon” that goes a little something like this… “Place microwave bacon in microwave. Cook according to directions on the box.” This recipe is like that. Easy. Fool-proof. The kind of dish for which you don’t need a recipe, but one for which I will give you a recipe out of a stubborn belief that you should make it properly and do it justice. Also, this dish is good and healthy and doesn’t involve microwaves, bacon, or strange upstate New York accents. Naturally, it follows, you should make this.

Just for a minute, millions of readers, consider the possible variations of vegetables and eggs on toast! [There are so many vegetables in the world that the possibilities are almost infinite! Have I blown your mind yet?]

Broccoli raab instead of asparagus, poached eggs instead of fried (poaching intimidates me, in part because of the connotation with elephant tusks), garlic toast instead of plain! The list goes on! My excitement is in earnest!

lv, molly

P.S. I haven’t started eating meat, despite what the picture suggests. That was my carnivorous boyfriend’s plate, and his looked (I hate to admit) so much more appetizing than the veggie and egg-yolk-free version!

Asparagus & Eggs on Toast

Serves 2

4 slices crusty bread
1 lb asparagus, ends trimmed
2 Tbl olive oil
4 eggs
kosher salt + pepper, to taste

Heat broiler. Place the bread and asparagus on a baking sheet. Drizzle with the oil and season with salt + pepper.

Broil until the bread is toasted, 1 to 2 minutes per side; transfer the bread to plates. Continue broiling the asparagus, tossing once, until tender, 4 to 8 minutes more.

Fry or poach the eggs.

Divide the asparagus among the toast and top with eggs.

slow-roasted tomatoes.

For the millions (nay, trillions) of you who read this blog, this post was slowly cultivated, after weeks of consideration, hours of roasting, minutes of salivating. It seems like an appropriate first post after a 1 month hiatus. These tomatoes are so…. slow.

I recently made a purchase on Amazon for which Christian has mocked me incessantly. I bought Gwyneth Paltrow’s cookbook. (I can hear the snickers from here, people of the internets!) While there’s nothing particularly ingenuous or inventive in it, I do like that most of the recipes are healthy and focused on fresh ingredients. They’re also simple enough that I could easily make most of them on a weeknight after a long day of teaching. While the cloying narratives that precede each recipe grate on the nerves, she seems earnest, and the recipes work really well. I truly like this cookbook.

The first recipe I made from the book was the simplest. We used these tomatoes on a pizza (see below), in a frittata, and had there been leftovers, I would’ve added them to a grilled cheese sandwich. They’d also be delicious in a simple pasta sauce, omelet, salad, or soup. Completely versatile, and they last in the fridge up to a week.

The slow roasting brings out the sweetness of the tomatoes that I’d never tasted before. Truly delicious. Even Christian cut out the mockery when he tasted these.

lv, molly

PS- Now that I’m finally back to this blog, I have so many recipes to share: asparagus with fried eggs and toast, broccoli and lemon pasta, blackberry muffins. Stay tuned.

Slow-Roasted Tomatoes

vine-ripened tomatoes (use a bunch, since they last a while!)
olive oil

Preheat the oven to 275 degrees. Cut the tomatoes in half horizontally. Rub with a tiny bit of olive oil and a pinch of salt. Bake seed side up for 3-5 hours, or until they look nearly sun dried. The edges will be caramelized and the moisture will be almost entirely evaporated. Make a bunch at once!

the best scones ever.

Nothing says sunshine like warm baked scones, straight from the oven, right?

I had normal spring-like intentions this morning: go for a walk, eat a salad, maybe even grade in the sunshine to catch up on some work. But a serious hankering for scones hit around 11 a.m., and I couldn’t be stopped. (Plus, these scones are Christian’s favorite, and from time to time I like to do sweeping romantic gestures… like baking scones for him.)

Not to mention… Several weeks ago, when Janna and I went to the tulip festival, I picked up an awesome cast iron skillet at an antique shop. It’s perfect for scones because the pan is already divided up into triangles. This enables each side of the scones to brown, rendering the edges crispy and the middles flaky and tender. This was my first time using the pan, and its effects were magical. (I can’t help the hyperbole; I really love this pan.) I looked online to see if there were similar ones available, and this one looks great. It’s pricier than the one I bought, but I think it may be worth it for my fellow scone enthusiasts.

Christian just helped himself to one and exclaimed, “These really are the best scones ever.” See, romance! Bake yourself some scones!

lv, molly

Cheddar-Dill Scones

Makes 8 scones

2 C white whole wheat flour
1 Tbl baking powder
1 tsp salt
6 oz cold unsalted butter (1.5 sticks), diced (preferable Irish butter because of its higher fat content; don’t judge me)
2 extra-large eggs, beaten lightly
1/2 C cold heavy cream or buttermilk
1/4 pound extra-sharp cheddar, small-diced
1/2 C minced fresh dill
1 egg beaten with 1 Tbl water, for egg wash

Preheat the oven to 400 degrees F.

Combine 2 cups of flour, baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment. (Alternatively, you can just use a mixing bowl and a spoon.) Add the butter and mix on low speed until the butter is in pea-sized pieces. (Or use the back of a wooden spoon. Don’t use your hands; you want to keep the butter cold.) Mix the eggs and heavy cream, and quickly add them to the flour mixture. Combine until just blended; don’t overmix. Toss together the Cheddar, dill, and 1 Tbl flour, and add to the dough. Mix until they are almost incorporated.

Put the dough onto a well-floured surface, and knead for 1 minute, until the cheddar and dill are evenly distributed. Roll the dough 3/4-inch thick circle. Cut into circle in half, and the cut each half into 4 triangles. Brush the tops with egg wash. Bake on a baking sheet (or a crafty triangular pan!) lined with parchment paper or sprayed with nonstick spray for 20 to 25 minutes, until the outside is crusty and the inside is fully baked. Enjoy!

pasta w. cannelini beans & tomatoes.

The perfect weeknight pasta! Hurrah!

(I’ve had this recipe posted on my fridge for months; it came from a compilation of vegan recipes all by Mr. Bittman. Worth a look! Thanks, Mark! … like we’re friends… in my sad little dreams.)

This recipe lends itself to lots of interpretations and improvisation. The basic combination? Garlic, olive oil, crushed tomatoes, and white beans. I like to add a few dashes of oregano, a pinch of red pepper  flakes for some heat, and chopped kalamata olives and sundried tomatoes. They make this unfancy dish feel fancier.

Without further adieu… a healthy, satisfying, and quick addition to your weeknight meal repertoire.

Pasta with Beans & Tomatoes

Serves 4

3/4 lb. Penne pasta

Fresh or canned tomatoes
Canned or cooked white beans
Olive oil

Crushed red pepper flakes to taste
Oregano to taste
Kalamata olives, chopped
Sun-dried tomatoes, chopped
Kosher salt, pepper to taste

Sauté a couple of cloves of chopped garlic in olive oil in a large, deep skillet over medium heat.

Add 2 cups of chopped fresh or canned tomatoes and cook for 5 minutes, or until saucy; add 1½ cups canned white beans (or about 1 cup of cooked beans) and heat until bubbly.

Add a little more minced garlic, then a pound of cooked penne pasta.

Add fresh basil and a bit more oil and serve.


“Earth laughs in flowers.”

{Ralph Waldo Emerson}

When my students asked what I was going to do over Spring Break, I mused that I’d like to stand in a large field of tulips and frolic through it.

It was an earnest answer.

So instead of getting margaritas made in my mouth and being adorned with beads (and any other stereotypical Spring Break activities for people younger than me), I ventured North to Skagit Valley, the land of tulips. On the way, we got lost and stopped at the Senior Center, ate a surprisingly amazing veggie burger, listened to my ’90s CD collection,  bought bar accoutrements that have pistols on them (yes!), and frolicked through fields of flowers.

The song below embodies how much I love Washington, and this trip confirmed it. This state is my home, and I love it here.

lv, molly

And a beautiful song about Washington because that simply seems fitting.

tuscan bean soup.

You may one of the lucky ones who is actually experiencing Spring. We Seattlelites are not, and so we make do by eating soup.

But soup that’s good so you hardly care that it’s 45 degrees and rainy. (…I still care, but I am deluding myself…) That’s where this soup recipe comes in, and it’s healthy and quick to boot! Serve with a crusty whole grain bread, and you’ve got a great weeknight meal. (Even Christian, who doesn’t like soup as the main focus of a meal, really likes this soup and suggested we make it again!)

lv, molly

Tuscan Bean Soup

Serves 6

1/2 white onion, roughly chopped
2 garlic cloves, minced
1 tsp chili flakes
1 tsp oregano
1 Tbl olive oil
8 cups veggie broth (or water + stock concentrate)
1 14.5oz can of Italian plum tomatoes, crushed
1 14.5 oz can of cannelini beans, rinsed
2 to 3 stalks red chard, cut into 1-inch pieces, tough ribs removed
2 large carrots, diced
2 ribs celery, diced
3 Tbl minced fresh Italian parsley
2 Tbl grated Parmesan cheese
salt and pepper to taste

In a large pot on medium heat, sauté onion, garlic and chili flakes in olive oil until onions are almost translucent. Add carrots and celery, and cook a few minutes more.

Add broth and tomatoes, and stir. After a few minutes, add beans and chard, and cook only a few minutes more. Don’t overcook the chard.

Ladle soup into warm bowls. Top with parsley, Parmesan, and salt and pepper.

a spring dinner.

It’s been so long since I last posted that I incorrectly typed my middle name in the URL. And no, folks, no hyperbole here. That is probably more indicative of my general inability to concentrate than the duration of time that’s passed. You see, it’s the end of the quarter. And grading (lots of grading) calls. It is by far my least favorite part of this profession.

In spite of the large piles of paper that are swallowing me whole, I’ve managed to cook regularly. It’s always a refuge from stress for me. I made a big pot of Tuscan bean soup with swiss chard, a deliciously indulgent pancake brunch on Saturday, lentils braised in red wine, and noodles with ginger and cucumber. Simple and good recipes I’m excited to share with you over the coming days as my work load recedes.

Let’s start with the noodles. This dish is light and tasty, like a Bahn Mi sandwich in noodle bowl form. We served ours with tofu for extra protein.

How have you been, friends and readers? I hope your Spring is off to a delicious start.

lv, molly

Ginger Noodle Bowl*

*You may wish to serve with a side of tofu; it helped the dish feel more like a meal, less like a side

soba noodles – 1 9oz packet. (I used a different variety based on what I had on hand)
salt & pepper to taste
sesame seeds – 2 Tbsp lightly toasted.
cucumber thinly julienned or chopped
carrots thinly julienned or chopped
Cilantro to taste

For sweet ginger scallion sauce:

1 1/2 finely chopped scallions
2 Tbl ginger minced
1/4 C chopped cilantro
2-3 Tbl neutral oil (canola, sesame)
2 tsp chili oil
1 Tbl soy sauce
2 Tbl rice wine vinegar
2 Tbl honey
salt and pepper to taste

Mix all the ingredients for sauce in a bowl, check for the seasoning. Keep it aside for 10 -15 minutes for the flavors to develop.

Boil the soba noodles as per the instruction on the package. Drain well, and rinse with cold water.

Add the sauce, sesame seeds, and veggies, and toss the noodles well, check for the seasoning one last time. Sprinkle lime juice if you like. Enjoy!

happy st. patrick’s day!

As promised, some of my favorite Irish recipes for celebrating one of my favorite Irish holidays (a.k.a. the only Irish holiday I celebrate)!

How are you spending yours? I had a bit of a late night last night, so Christian and I are staying in– no galavanting around the city in green attire for me this year.

I am excited, however, to have a whiskey root beer float. Some might scoff at the idea of a whiskey root beer float (I don’t know who these people are, but I imagine they exist). A whiskey root beer float is , in fact, a truly delightful dessert that is 0% authentic Irish and 100% delicious.

Have a fun day; don’t get pinched; and treat yourself to that root beer float or stout cake.

lv, molly

Vegetarian Shepherd’s Pie

Serves 6-8 (and makes for great leftovers)

1 tbsp olive oil
1 large onion , halved and sliced
2 large carrots (500g/1lb 2oz in total)
2 tbsp thyme chopped
200ml red wine
400g can chopped tomatoes
2 vegetable stock cubes
410g /14 oz. can green lentils or dried lentils that you’ve soaked overnight
950g / 4 cups sweet potatoes , peeled and cut into chunks
25g / 1-2 Tbl. butter
85g / a third of a cup sharp Irish cheddar, grated

Heat the oil in a pan, and cook the onion until golden. Add the carrots and all but a sprinkling of thyme. Pour in the wine, 150ml / 5oz. water and the tomatoes. Sprinkle in the stock cubes and simmer for 10 mins. Tip in the can of lentils, including their juice. Cover, and simmer for another 10 minutes until the carrots still have a bit of bite, and the lentils are pulpy. Meanwhile, boil the sweet potatoes for 15 minutes until tender; drain well; then mash with the butter and season to taste. Pile the lentil mixture into a pie dish; spoon the mash on top; then sprinkle over the cheese and remaining thyme.
Heat oven to 190C/ 375F. Cook for 20 minutes, until golden and hot all the way through.

Minty Peas

4 good-sized handfuls of fresh or frozen peas
1/2 a wine glass of white wine
1/2 a wine glass of water (I love that a wine glass is the measuring device!)
1 Tbl. butter
Handful of mint leaves

Place first 4 ingredients in a frying pan. Place the lid on top, & bring to a boil. Remove the lid, and simmer for a minute or two while you finely chop the mint leaves. Add the mint at the last minute, and serve right away.

Whole Grain Soda Bread (Irish Style– none of that white flour and raisins)

1 C whole grain flour
1 C all-purpose flour
½ tsp sea salt
1 tsp superfine sugar
1 tsp baking soda
1 1/2 C buttermilk

Preheat oven to 425 degrees. Put a large pot and its lid into the oven. Cast iron are great for this, but stainless steel will do.
In a large bowl, mix the flours, sea salt, sugar, and baking together with your fingers. Pour in the liquid, bringing a soft dough together and, working quickly (the soda will start work immediately), shape into a shallow round loaf about 1/2″ thick.
Remove the pan from the oven, dust the inside of the pan lightly with flour, and lower in the dough. Cover with the lid and return to the oven.
The bread should be ready after 25 minutes. Remove from the oven and leave in place for 5 minutes before turning out and leaving to cool slightly before eating. Soda bread is best eaten warm.

Place first 4 ingredients in a frying pan. Place the lid on top, & bring to a boil. Remove the lid, and simmer for a minute or two while you finely chop the mint leaves. Add the mint at the last minute, and serve right away.

Whiskey Root Beer Float

4 ounces whiskey
6 ounces ice cold root beer
1 scoop vanilla ice cream

Pour the whiskey into a highball glass. Top with ice cold root beer and the vanilla ice cream.

… or Chocolate Guinness Cake if boozy root beer floats aren’t your thing!

happy almost weekend!

This song brings me a lot of joy. I’m feeling under the weather, and it when it came on, it still managed to put a smile on my face and a spring in my step.

As some of you know, I studied at Trinity College in Dublin and then moved there after college for a job. My grandparents were also Irish, which is probably why I love fiddles and have dark hair, bright blue eyes, and freckles in the summer. As such, I’ve got quite an affinity for Irish culture and food, and I’ll post some of my favorite recipes for St. Patrick’s Day.

Check back tomorrow for lots o’ Irish recipes and festivities. In the mean time, enjoy this happy song.

lv, molly

salty sweet cookies.

Behold the perfect chocolate chip cookie!

When I first discovered that chocolate and salt were a “thing,” I went overboard thinking of the combinations. Salty caramel and chocolate. Dark chocolate with sprinkles of salt. Oh, the possibilities! This combination contributed to my love of baked goods and my previously expanding waistline, which has since been kept in check by employing something called “moderation,” a concept which took me years to understand.

This morning when a dire headache hit at work and I was struggling to read essays without pulling my hair out, I did two things: looked at pictures of the Westminster dog show and compared the dogs’ appearance with their owners’ (often creepily and amusingly similar) and hopped on over to Cup of Jo. There I found a recipe for Dark Chocolate Chip Cookies with Fleur de Sel. Naturally, I had to make them immediately.

That dream became a reality later this afternoon, and the cookies are now beckoning me from the kitchen with their salty sweet goodness. They may be my favorite chocolate chip cookie recipe, and I’ve tried a whole lot. I had a hard time not eating the batter, but I was reminded of moderation, and I held back. Sort of.

If you’d like the original recipe, click here. I made mine a tad healthier with white whole wheat flour and Earth Balance instead of butter. Other than that, I stuck to the original recipe. Have a wonderful Wednesday, and I hope these cookies bring some happiness into your home. :)

lv, molly

P.S. When you roll the dough in parchment paper, the product resembles something the boys in Pineapple Express enjoyed. I chuckled. Another reason to make these– you may laugh at something immature!!

Salty Sweet Chocolate Chip Cookies

Makes 2 dozen small cookies

1 stick unsalted butter or Earth Balance, at room temperature
1/2 cup packed light muscovado or brown sugar
1/4 cup natural cane sugar
1 tsp vanilla extract
1 egg, at room temperature
1 cup white whole wheat flour (or all purpose)
1/2 teaspoon fleur de sel, plus more for topping
1/4 teaspoon baking soda
1 cup chocolate chunks or chips

In the bowl of a stand mixer, combine the butter, muscovado sugar, natural cane sugar and vanilla extract. Mix with the paddle attachment on medium speed for 2 minutes until light. Scrape the sides and bottom of the bowl. Add the egg, and mix until combined.

In a small bowl, whisk together the flour, fleur de sel, and baking soda. Add the dry ingredients into the butter mixture, and mix on medium speed until the dough comes together. Add the chocolate chunks, and mix until thoroughly.

Scoop the dough onto a piece of parchment paper. With the help of the parchment, roll the dough into a log that is approximately 2 inches in diameter and 12 inches long. Wrap the log with the parchment ,and refrigerate for 1 hour.

Preheat the oven to 350F. Cut the log into 1/2-inch disks. Place them on baking sheets lined with parchment paper or silicone mats leaving 2 inches in between the cookies.

Sprinkle the tops with a bit of fleur de sel. Bake for 11 to 12 minutes or until edges set and start to turn golden. They might look a bit underdone, but this is fine. They will harden as they cool and slightly under-baking them will keep them chewy and moist.

Let the cookies cool on the baking sheet for 5 minutes. Store them in an airtight container for up to 3 days.

P.P.S. Don’t be embarrassed to listen to Wilson Philips’ “Hold On” as you make these. That’s what I did because Christian isn’t home…

simple banana bread.

No frills– just tasty, wholesome banana bread.

I got this recipe from King Arthur Flour, and it rocks. While I love a good chocolate chip banana bread or a banana loaf sprinkled with walnuts, deep down all I really crave is simple banana bread. This one fits the bill and manages to be healthier than most!

Have a very happy, cozy Sunday.

lv, molly

P.S. I may or may not have consumed a piece of this while watching Never Been Kissed. How is it even more ridiculous than I remember?

P.P.S. Notice our new compost bin? It has a rooster on it. Obviously, I spent too long on Amazon in order to find it. This post becomes sadder and sadder!

Whole Grain Banaa Bread

1/2 C canola oil or butter
1/2 C brown sugar, light or dark, firmly packed
1 tsp vanilla extract
3/4 tsp baking soda
1/2 tsp salt
3 medium to large bananas, smashed
1/4 C honey or agave
2 large eggs
2 C white whole wheat flour

Preheat oven to 350°F. Lightly grease an 8 1/2″ x 4 1/2″ or 9″ x 5″ loaf pan.

In a large bowl, beat together the butter/oil and sugar until smooth. Add the vanilla, baking soda, salt, and bananas, beating until well-combined.

Beat in the honey and eggs. Add the flour, stirring until smooth.

Spoon the batter into the prepared pan, smoothing the top. Let it rest at room temperature for 10 minutes.

Bake the bread for 40 minutes, then gently lay a piece of aluminum foil across the top, to prevent over-browning. Bake for an additional 10-15 minutes, then remove the bread from the oven; a long toothpick or cake tester inserted into the center should come out clean.

Allow the loaf to cool for 10 minutes; then remove it from the pan, and set it on a rack to cool completely.