Friday, April 2, 2010

A little over three months is a long time to be getting my New Year's Resolution started. In between moving, going on a holiday, a surgery or two, school and general laziness, cooking has taken a backseat. A severe backseat, I might venture to say. I have had the opportunity to savour some of the finest from Safeway's frozen aisles and subsisted on copious amounts of rotisserie chicken and bread. In fact, my wine rack is so miserably barren, I feel an inconsolable amount of sadness.

All these leads me to the question of when will Coolio get his due and have his 76 or so ghetto-fab recipes featured on Konosur? As he would put it, "I've got no friggin' idea, shazam!". I really don't. But what I do now is that I have a pretty decent kitchen right now with a fancy shmazzy gas stove (gas stove!), a convection oven and several really good cookbook I've been dying to get (eg, David Tanis' 'A Platter of Figs' and 'The River Cottage Cookbook').

After a couple of seriously hectic and mind-numbingly dull weeks, we finally got our CSA box in this week. Spring is in transition and the first shipment of strawberries came. I think I might try making some rose-scented strawberries for Easter this weekend. But for now, I've put my aging carrots and bananas to good use for a fine breakfast coffee cake. This is probably nothing new, but it's a great way to use up bits and pieces of leftover carrots and bananas. I made this super easy cake for us , and a carrot/banana puree for the dog. Nothing goes to waste in this house.

Carrot and Banana Loaf Cake
Makes 12 slices

1 cup unbleached AP flour
1 cup whole wheat flour
3/4 cup light brown sugar
2 eggs, lightly beaten
1/4 cup vegetable oil
1/2 cup applesauce
1 cup mashed bananas (about 2 bananas)
1 cup grated carrots (about 2 large carrots)
1/2 tsp cinnamon
1/2 tsp salt
1 tsp baking soda
1/2 cup chopped walnuts or pecans

Preheat oven to 350°F. Lightly grease a 9x5" loaf pan.

Mix together sugar, oil, eggs and applesauce in a bowl. Stir in bananas. Gently fold in flour, cinnamon, salt and baking soda, alternating with the grated carrots. Fold in chopped nuts until just well mixed.

Chuck it into the preheated oven and bake at 350°F for 50 - 60 minutes until the "test"** shows the cake is cooked through. Remove from oven, leave to cool in pan for 10 minutes. Turn out onto wire rack, cool for another 5 minutes, cut and serve!

** Test refers to the thin knife/skewer method, you know what I mean.

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