Recipes

Banana Bread

Quick, easy, and delicious banana bread
Prep Time15 mins
Cook Time55 mins
Course: Breakfast, Dessert, Snack
Servings: 16 slices
Author: okhomecookin

Equipment

  • 2 Mixing Bowls
  • Sifter
  • Spatula
  • Loaf pan/dish

Ingredients

  • 4 Bananas, over-ripe, mashed
  • 1 cup whole wheat flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 Tbsp light olive oil
  • 1/2 cup light brown sugar, packed
  • 1 egg
  • 1/4 cup milk
  • 1/2 cup walnuts, toasted and chopped

Instructions

  • Preheat oven to 350 F.
    Coat a loaf pan with cooking spray.
    In a large bowl, sift together flour, baking powder, baking soda, and salt.
    In a second bowl, lightly beat egg, then add milk, olive oil, and bananas.
    Make a well in the dry ingredients and gradually add the wet ingredients, mixing gently until well combined.
    Fold nuts into the mixture.
    Pour mixture into baking dish.
    Bake for 50 minutes to one hour, or until a toothpick comes out clean when inserted into the middle of the loaf.
    Remove from oven and allow to cool before slicing.

Southwestern Sweet Potato Black Bean Lasagna

Prep Time30 mins
Cook Time45 mins
Servings: 4
Author: okhomecookin

Equipment

  • Vegetable peeler
  • Knife
  • Corn "zipper"
  • Mandolin
  • Cutting Board
  • Baking Dish (6 x 8 or similar size)

Ingredients

  • Cooking spray
  • 1.5 pounds sweet potatoes, peeled & sliced to 1/8-1/4" thick
  • 1 Tbsp. olive oil
  • 1 medium onion, any color, diced
  • 1 Fresno or jalapeno pepper, diced
  • 1 clove garlic, minced
  • 2/3 cup corn (fresh, canned or frozen)
  • 2 cups cooked or canned black beans (rinsed & drained)
  • 1/2 cup red enchilada sauce
  • 1/2 cup green enchilada sauce
  • 1 lime
  • 1 cup Monterrey Jack (or pepper jack) grated
  • fresh cilantro leaves for garnish
  • optional – leftover bits from trimmed sweet potatoes

Seasonings

  • 1/2 tsp salt
  • 1/4 tsp ground pepper
  • 1/2 tsp ground corriander
  • 1/4 tsp ground cumin
  • 1/4 tsp chili powder or smoked paprika for milder flavor

Instructions

  • Heat oven to 375 degrees
  • Coat baking dish with nonstick spray or olive oil
  • Prep all ingredients
  • Heat oil in a pan until it begins to shimmer. Add onion, garlic peppers, and any leftover bits from trimming sweet potatoes. Saute until onions are transparent.
  • Add black beans and corn. Stir until heated through.
  • Add seasonings and squeeze in the juice of 1/2 lime. Stir until well combined then remove from heat and set aside.
  • Coat the baking dish with red enchilada sauce and arrange a layer of sweet potatoes. Then layer the mixture on top and continue alternating layers of sweet potatoes and filling.
  • Drizzle 1/2 of the green enchilada sauce on the final layer, then top with grated cheese.
  • Set the baking dish on a baking sheet in case it bubbles over in the oven. Cover the dish loosely with foil and bake for 25 minutes until the sweet potatoes feel tender when a knife is inserted.
  • After 25 minutes, remove the foil and bake uncovered for an additional 15 minutes or until the cheese is golden brown on top.
  • Remove from oven and let sit for at least 10 minutes before slicing.

Video

Notes

Garnish options:
  • crumbled corn chips
  • chopped green onions
  • diced tomatoes
  • sour cream
  • guacamole
  • black olves
  • diced red onion
  • diced jalapenos/Fresnos
  • pico de gallo
  • fresh cilantro
  • extra grated cheese
  • anything else that takes your fancy!
Substitutions
  • You can substitute butternut squash for sweet potatoes, or just use flour or corn tortillas and it still tastes great.
  • Using flavor-infused olive oils is a great way to add an extra punch. Onion/cilantro flavored olive oil is one of my favorites
  • For a milder flavor, you can use jalapeños instead of Fresnos, or for even less heat, you can use Poblanos.
This is such a tasty recipe and surprisingly quick and easy to put together. I know it looks like it has a billion ingredients and a thousand steps, but it really does go quickly and the result is absolutely delicious!

Pie Crust

A basic pie crust constructed with alternative nut butters.
Servings: 8

Ingredients

  • 1 1/4 c. all purpose flour
  • 1 stick of butter I’m substituting the plant-based alternative, almond oil “butter”
  • 1/2 tsp. salt
  • 1/2 tsp. sugar I leave this out if I’m making the crust for a savory pie
  • 2 Tbsp. ice water with an additional 2 Tbsp. on the side just in case it’s been really dry here.

Instructions

  • Add flour to the food processor, add cubed/grated butter, sprinkle with salt (and sugar if you want a sweeter crust), and pulse 5 or 6 times until the butter is cut into the flour and the ingredients look like loose crumbs.
  • Add the water 1 Tbsp. at a time and pulse about another 5-7 times until the ingredients come together very loosely. It should still look look crumbly inside the bowl of the processor, but when you pulse, you should see the ingredients slowly climb the sides of the bowl and fall back on top of themselves. The mixture should not look like a dough. It should look crumbly.
  • Spread a sheet of plastic wrap on the counter and tip the food processor out onto the plastic. Pick up the plastic from the corners and keeping your hands on the outside of the plastic, squeeze the ingredients into a ball. Flatten into a disc and refrigerate for an hour before attempting to roll out. *It should feel fairly firm (not soft, but not hard as a rock) before you try to roll it out.
  • Once the crust is chilled sufficiently, lay one sheet of parchment on a solid surface. Remove the plastic wrap from the chilled pie dough. Place another sheet of parchment on top of the disc and roll out to 1/4″ thick. Then continue with the recipe for the pie you’ve chosen to make.

Notes

Tools:
– I use a Ninja food processor for my crusts, but if you want to do it by hand you’ll need a bowl.
– Plastic Wrap
– Parchment
– Rolling pin
– Pie plate
Make sure the butter is very cold. I usually put mine in the freezer for about 1/2 hour before I assemble the ingredients. You can either cube the stick of butter – about 1/2″ cubes – or you can take a box grater to it.

Nutrition


Per Serving: 580 calories; 33 g fat; 50.6 g carbohydrates; 20.3 g
protein; 50 mg cholesterol; 760 mg sodium.