Apple Banana Pineapple Bread

Banana Bread is one of my very favorite things. Recently, I bought and juiced a fresh Maui Pineapple and decided it might add a nice touch to banana bread. In addition to the pineapple, the other gift Hawaii provides to this recipe is the apple banana. It is a slightly sweeter version of the bananas available everywhere else and it adds an amazing additional level of flavor. I actually found some in LA on my last visit. They were grown in Columbia, and they were not labeled apple bananas, but they were similar in size and tasted about as good. They are really small, only about 4-6" long. If you can find them, use them! This bread is amazing.

2 C Flour
3/4 tsp salt
1 1/2 tsp baking soda
3/4 tsp cinnamon

1 1/2 C Banana
1 1/4 C Sugar
3/4 C (minus 2 tbsp) Shortening
2 tbsp Butter
1/4 C Pineapple Juice - fresh squeezed if possible
3 eggs

1/3 C 60% Cacao, Bittersweet chocolate - I buy a bar of Ghiradelli and chop to little chunks.
1/3 C chopped nuts - I used Macademia

1. Combine dry ingredients
2. Blend wet ingredients
3. Add dry to wet
4. Pour nuts and chocolate on top. Mix in a bit if you wish - i did.
5. Pour into buttered 8.5x4 baking dish, to about 3/4 full. This recipe makes more than one loaf so I made 24 tiny muffins or you could make about 6 full size. Cook at 350 for 40 mins, then 325 for 20 minutes more (the muffins will be done sooner, mini-15 to 20 and full size-25 to 30.

Pesto pasta salad

BBQ 2!! Happy 4th of July! Our friend Christine hosted today's festivities at a local hillside park with a view of the ocean and the fireworks. We decided to use our leftover basil and bring pesto pasta salad. OMG, we had to taste test, obviously, and it is delicious. Again, pretty light flavor - good for eating outside. I like this recipe because it is not too much garlic and not too much basil. Well balanced.

The leftover sauce is delicious on bread. We are considering using it on a pizza tomorrow. Yum.

Pesto
2 cloves garlic
1/3 c pine nuts, or walnuts or the two mixed
2 c basil leaves, packed
3/4 c olive oil
1/2 c parmesan, grated
1/2 tsp salt
1/2 tsp pepper

Pasta
1 lb pasta, I used elbow macaroni and a little bit of rotini spiral
2 tbsp olive oil

Pesto, from above
1 bag spinach - saute and cool
1 tbsp lemon juice

10 oz package sliced grape tomatoes- probably 1 1/2 c
1/3 c pine nuts and walnuts mixed
1/2 c parmesan
1/4 tsp pepper

Make pesto:
Put garlic, pine nuts in food processor, puree. Add basil, salt, and pepper to processor. With processor running, add olive oil in through feed tube. Process until thoroughly pureed. Add parm and puree for an additional minute. Leave in processor.

Boil pasta, drain, add olive oil so it won't stick together. Cool.

Sauté spinach in olive oil. Cool.

Add spinach, lemon juice to pesto and puree. Add mixture to cooled pasta with parmesan, nuts, pepper, and tomatoes.

3rd of July salad

BBQ season began on July 3rd this year with a gracious invite from our friends Mark and Anita. I was asked to bring a salad. I put this together with a mixture of the leftovers I had in my fridge - squash from the vege lasagna and olives and feta from the Greek salad.  It was a HUGE hit. The lemony-parmesan dressing was perfect for eating outdoors. The lemon juice also keeps the cut veges from going brown so you can prepare it early and it will still look appetizing later.

1 zucchini - slice then cut into strips
1 yellow squash - cut like zuccini
10 baby carrots - slice thin in the long direction so they are about the same size as the squash pieces
1/2 avo ( I would have used more but my tree just is not ready) salt and pepper and 2-3 tbsp lemon juice, let it soak in while you chop
1/2 cup nuts - I used sliced almonds and macadamia nuts - saute to brown and bring out oils
12 kalmata olives - sliced in half
4 leaves basil, chopped

1/2 c lemon juice
1/4 c vinegarette
1/2 c parmesan cheese, grated
3 tbsp feta cheese, chopped very fine

1 bag chopped romaine lettuce

Mix all ingredients except the lettuce together and allow to marinate in refrigerator for a couple of hours.

Pour over lettuce right before serving.

Viuscitine

These cookies were my Italian Grandma's specialty. There was never a single moment that I was in her company that Viuscitine's (we pronounced them wisk-a-tina's - stupido Americanas) were not around.

They are made without any added fat, other than eggs, and were used within my grandmother's Sicilian family to sooth teething babies. They also make adults very, very happy.

Beat in mixer for 30 mins (remember, my ancestors did this by hand so it must be very very important)
3 eggs
1 1/8 c sugar

Add:
1 tsp vanilla
2 c flour

Let batter sit for 10-15 minutes.
Bake at 350 for 8-10 mins on lightly greased baking sheet.

Greek Salad - sort of

Wow, I just made the most amazing simple Greek-ish Salad. I did not take a pic, so I am highlighting the main ingredient - the kalamata olive.


Ingredients:
Salad greens - all I had was basic-traditional-available-everywhere head of green lettuce, it was perfect because it had so much moisture in it, good for a hot day.
1/2 diced avocado, salt and pepper and coat in lemon juice
Sliced in half Kalamata Olives
Feta cheese
Chunky diced cucumber
One thinly sliced, the long way, baby carrot
Lightly toasted sliced almonds - I toasted them right before putting them on the salad and eating so they were a little bit of warm added to the salad.

I added a little bit of Raspberry Walnut vinaigrette dressing from Paul Newman. The flavors were all just wonderful together. I am sure a tomato would have made it even better.

blueberry scones with strawberry cream

First:

Add sugar and a touch water to cut strawberries. Set aside in refrigerator for 30 mins.

Second:

2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon soda
1/4 teaspoon salt
1/4 cup butter
1 cup blueberries
1/2 cup buttermilk
1 tablespoon unsulphered molasses

1. Preheat oven to 425*F (220*C). Grease a large baking sheet. Set aside.
2. Mix first 4 ingredients in a large bowl. Cut butter in flour mixture until mixture resembles tiny peas.
3. Add blueberries and mix lightly. Gradually add milk and molasses. Be gentle with dough so berries are not crushed.
4. On a lightly floured surface, shape dough into 1/2-inch thickness circle.
5. Transfer to prepared baking sheet. Score each top into 8 pie-shaped wedges. Bake for 12 to 15 minutes until risen and browned.

Third:

Whip cream. Stir in strawberries. Cut scone in half. Pour strawberry cream over scone.

Vegetarian Enchiladas

Wow were these enchiladas tasty. I made a really simple red pasta sauce over the weekend with some leftover veges and JP had the wonderful idea to use it as a base to make enchilada sauce. I certainly had my doubts but with the help of my blender and some fantastic peppers they were so good!

1. Sauce
2 large cans whole tomatoes
1/2 can tomato paste
15 leaves basil
salt, pepper, just a little oregano, quite a bit of Italian red pepper - 1 tsp maybe
1 c green onion, chopped
1 c mixed red and orange peppers

Simmer all ingredients together for about 45 minutes. I made mine the day before, then when I was ready, I pulled it out of the fridge and blended it to a puree in small batches. Next I put it back on the stove.

While the red sauce it heating add:
1 finely chopped jalapeño - I did not use the seeds, but you can
1/3 coarsely chopped Anaheim Chile
1 tbsp chili powder
1 tbsp cumin
1 tsp paprika
1 tsp black pepper
1/2 tsp cayenne pepper

Bring all to a boil then reduce heat and cover at a simmer for 30 mins.

2. Veges
Start with:
2 tbsp olive oil
2 cloves finely chopped garlic
2/3 Anaheim Chile, coarsely chopped
Saute 10 min

Add:
1/2 chopped white onion
20 halved grape tomatoes
Saute 10 min

Add:
2 large chopped mushrooms
1/2 large chopped zucchini
1/2 large red onion
Saute 10 mins

3. Cheese and Spinach
Shred a large block of pepper jack and half a small block of cheddar.
1/2 bag spinach, washed

4. Assemble:
Cover bottom of 9x13 glass pan with enchilada sauce.
Add veges, spinach, and cheese to each tortilla, roll and place in pan. Cover enchiladas with sauce and cheese. Top with a small amount of onion, tomato, and avocado.

5. Cover in foil and bake at 400 for 20 mins. Remove foil and bake for 10 more minutes.

Salmon Patty Sandwich

This recipe is a leftover recipe from making the Mediterranean Salmon. I made it into a salmon patty and served it as a sandwich. DELICIOUS. I recommend you make it immediately.

1. Place all veges other than tomatoes and spinach in food processor. Pulse to chop fine.
2. Break up salmon, and add half of the chopped veges. Also add a few tbsp fine breadcrumbs, a tbsp of lemon juice, and an egg. Form into patties.
3. Saute tomatoes, spinach and half of the chopped veges in olive oil, all mixed together, until tomatoes are hot and spinach is wilted. Keep warm.
4. Turn up heat and saute salmon patties until lightly brown.
5. Serve on bread (I used roasted garlic bread - a wise choice). Place lettuce on bottom of bread, then add salmon patty and cover with sauteed veges.

Spinach Quiche

My wonderful Mom/cook made this quiche on Mother's Day (she let me help) and it was delicious. It works out to be more veges than eggs, and making your own crust makes all the difference. I read recently not to wash mushrooms because they take in water and will make your crust soggy. Just wipe them clean with a damp towel.

For crust:

1 cup flour

1/2 cup shortening

2-3 tbsp water

Mom says the secret is to add tiny bits of water at a time, only enough to where it just barely holds together for rolling. Use a 9" pie pan.

For filling:

5 eggs

1 cup half & half
1 1/2 cups grated pepper jack cheese
3/4 cup cooked, cubed ham or bacon

3/4 cup chopped fresh mushrooms

1/2 cup chopped green onion
1 can green chiles, drained

1 can chopped spinach, drained


Beat eggs and milk together. Add rest of ingredients and mix. Pour into unbaked pastry shell and bake at 350 for 1 hour or until set. Allow to sit on counter for 10-15 minutes to set before serving.

She served it with fruit salad and cinnamon cake. It looked beautiful.

Scallop Ravioli

We made home made pasta that we turned into scallop ravioli a few weeks ago. It was an epic journey that we almost died of hunger during, but we came out the other end stronger for it.

I don't have the recipe here, but I just could not resist putting up the picture. :)

Cheesecake!

As a not-really-crazy-about-cheesecake type person, this was a VERY good cheesecake. I made it for JP for Valentine's Day. :) It was really good to have the cake at room temp and the berries hot.

For the crust:

1 1/2 c graham cracker crumbs - about 10 crackers

1 tablespoon sugar

6 tbsp unsalted butter, melted

For the filling:

4 packages(8 oz ea.) cream cheese

2 sticks butter

5 eggs, at room temp

2 egg yolks, at room temp

1 tbsp grated lemon zest, from 2 lemons

1 1/2 tsp vanilla

For the topping:

1 c jelly - I used Strawberry Guava (hands down best jelly ever)

1 pint blueberries

1 pint raspberries

To make crust:

Combine graham crackers, sugar and melted butter, pour into 9" round pan and spread about 1" up sides. Bake at 350 for 8 min. Cool to room temp.

Raise oven temp to 450.

To make filling:

Cream the cream cheese, butter and sugar in electric mixer about 5 mins. Reduce speed and add eggs two at a time. Add lemon zest and vanilla, mix thoroughly.

To bake:

Bake for 15 mins. Turn oven temp down to 225, bake for additional hour and 15 mins. Turn oven off and open door wide-leave cake in oven-for 30 mins. Take cake out and allow to sit on cookie cooling rack for 2 to 3 hours. I served at this time, but you can wrap and refrigerate overnight.

To make topping:

Melt jelly over low heat, add berries for just a couple minutes, coat well. Pour into bowl for people to put on their own cake. Serve immediately.

Left-over Quesadilla

These were sooo good. I used left-over pork from stuffed red peppers that Christine made. (so good) I just chopped up the pepper, added in the pork (which had corn, rice, black beans, jalepeno, and tomatoe-y bbq sauce) and topped with cheese. I baked it for about 20 minutes at about 350 degrees, then put it under the broiler for 5 more.

I served them with spinach, avo, sour cream, salsa and fresh chopped tomato and basil.

Mediterranean Salmon

My mom made this AMAZING salmon last night for dinner. So many great veges, you can't even see the salmon, but I promise you, it is in there.

2010-0522 I just made this again and this time I added a few mushrooms and after cooking - feta. Both great additions. I also served it over spinach leaves.

2 skinless salmon filets

1 1/2 c halved cherry tomatoes

1 finely chopped zucchini

2/3 c minced red onion

2 tbsp capers

1 (2.25 oz) can sliced olives, drained

2 tbsp olive oil

2 tbsp basil, chopped fine

1 tbsp italian parsley, chopped fine

salt and pepper to taste

3 cloves garlic, finely chopped

Preheat oven to 375.

Coat bottom of 8x8 glass baking dish with olive oil, place salmon in dish.

Mix all veges and herbs, pour over salmon.

Bake 30 minutes.

Chicken salad sandwich

Chicken Salad Sandwich

I used a rotisserie chicken for this salad. Here in HI they make a Huli Huli seasoned Chicken. It is de-li-cious.

other ingredients:

mayo

mustard

italian parsley

capers

grapes

raisins soaked in balsamic vinegar

colby cheese

chopped celery

onion

green olives

slivered almonds - best when sautéed quickly to brown

salt and lots of fresh ground pepper

all on toasted ciabatta

Pizza!

Pizza

I have a new pizza crust recipe that is the best ever. 


1 packet yeast
1 tbsp sugar
2 tbsp olive oil
1 1/4 C lukewarm water

3 1/2 C flour

2 tbsp gluten flour

1/2 tbsp salt

Mix yeast, sugar, olive oil, and water. Let sit 5 minutes.
Mix flour and salt. make well in center. Pour liquids into dry. Mix well, kneed into dough.


Add floured dough into floured bowl, cover with damp towel. Let sit in warm place for 1 hour.

I split the dough in two and rolled them out onto two cookie sheets. JP added a couple ladels of my homemade red sauce (from Lasagna recipe) on each, 4 oz shredded parmesan cheese, toppings, then 4 oz mozzarella.

I used prosciutto, sliced tomatoes, chopped basil, and thinly sliced white onion on the first pizza. JP used chopped spinach, a LOT of fresh garlic, thinly sliced white onion, and sliced tomatoes on the second.

Bake at 475 for 15 mins.

Peanut butter and jelly cookies

Peanut butter and jelly cookies

I have always loved my mom's thumbprint cookies, so when I found this recipe that adds a bit of peanut butter, I had to try it. They turned out great.

A word of warning, I like my cookies less sweet than most, so I lower the sugar content. I think you will like them my way, but if you really need a sugar fix, you might want more white sugar.

1. Mix in mixer, until smooth

1 c brown sugar

1/2 c sugar

2 tbsp honey

1 c butter, soft

1 c peanut butter - I used a brand that called itself 'Natural'. It was a lot less sweet than name brands.

2. Add to mixer, until smooth

2 eggs

1/4 c milk

2 tsp vanilla

3. Mix in separate bowl, then add to mixer until blended

3 1/2 c flour (in HI I have to add extra flour because i live in the forest - but this is the mainland amount)

2 tsp baking soda

1 tsp salt

4. 3/4 c jam.

Heat oven to 375. Roll dough into ball, place on ungreased cookie sheet. Push thumb into center. Fill hole with jelly. Cook 10 mins, cool on sheet 2 mins more, cool on rack.

Habanero Tacos

Habanero Tacos

Tacos are a Poole family staple. I have finally, ten years later, figured out how to make the beef. Soooo good. Warm, but not too hot to eat. So much flavor and not too dry. The marinating seems to be the key.

1. Marinate beef

1 lb beef

10 leaves basil - chopped

2 tbsp italian parsley - chopped

4 lg leaves fresh sage - my sage leaves were 1"wide, by 2" long - chopped

3 cloves garlic - chopped

1/4 tsp cumin

1/2 tsp chilli powder

pinch paprika

1 tbsp worcestershire sauce

5 tomatoes from a can of whole tomatoes

6 green onion ends - the green parts - chopped

1/2 cup salsa - I recommend fresh from the grocery store, not jarred.

Smash tomatoes to release all liquid and mix all together. Marinate for 2 hours.

2 Chop veges.

white onion

white part of green onion

yellow squash

carrot

tomato

spinach

sour cream

avocado

sharp cheddar cheese

Chop all fine and set out in separate bowls.

3. Tortillas

Add 1 tbsp olive oil in pan. Allow to get hot, add one tortilla at a time to lightly brown, each side. Keep warm on plate in oven until all are ready to serve.

4. Serve.

Allow everyone to choose what ingredients go on their own taco.

I serve mine with tortilla chips.

Vegetarian Lasagna

LASAGNA

A meal which is requested over and over and over in the Townsend Poole home. One of our FAVORITE meals.

A couple of weeks ago, I decided to make it without meat and something amazing happened.

This lasagna is all veges (...and a touch of cheese) and oh oh oh so good.

1. Tomato sauce

1 28oz can whole tomatoes

1 small can tomato sauce

1 small can tomato paste

2 tbsp olive oil

4 tbsp italian parsley - chopped fine

20 leaves basil - chopped fine

2 tbsp celery leaves - chopped fine

4 cloves garlic

salt/pepper/marjaram/oregano/red pepper to taste (approx 1/4 tsp ea.)

3 tbsp chopped procuito

1/4 cup red wine

Place all ingredients into medium sauce pan. Simmer with a slight boil for 45-60 mins.

2. Veges:

1 bunch spinach - trim off stems and rinse. Dry with paper towel.

1 lg yellow squash - sliced into rounds

1/2 zucchini - sliced into rounds

8-10 brown mushrooms - chopped

1/2 white onion - chopped

3 roma tomatoes

Saute mushrooms and onion together with olive oil, salt, and pepper to taste. Set aside.

Saute squash and zucchini with olive oil, salt, and pepper to taste. Set aside.

Saute spinach with olive oil, salt, and pepper to taste. Set aside.

Slice tomatoes. Set aside

3. Beschemel

1 tbsp butter

1 tbsp flour
1 c milk

1 c grated Fontina cheese ( I also used Havarti once and it was good too)

1/2 c grated Parmesan cheese

Pinch of nutmeg, salt and pepper and hot pepper to taste

In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.

Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.

4. Cheese

10 oz fresh mozzarella

Slice. Set aside.

5. Assemble

Butter 8x8 or 9x9 square glass dish. Layer ingredients into pan:

1. Cover bottom of pan with red sauce to keep noodles from sticking.

2. Noodles - I used no boil noodles.

3. Veges - mushroom, onion, spinach, tomatoes, squash

4. Cheese

5. Red sauce

6. Noodles

7. Another layer veges, sauce and cheese

8. Noodles

9. last of red sauce and cheese on top

Cover. Bake at 375 for 50 min. Remove cover, broil 5 mins until cheese is browned.

The Townsend Poole Kitchen

Let it begin!

Hi everybody! Here I am, sharing my recipes. I just can't keep them all to myself!

Cook them all yourselves, you will love every morsel!

Your friend,

Tina Townsend Poole