Category: dairy free

Banana Bread is a staple in most homes and this recipe is one of the best

Banana Bread

Banana Bread is a staple in most homes and is a wonderful comfort food recipe. Our family makes this Banana Bread Recipe at least once a month in either bread or muffin form. Never throw away old bananas, just freeze them and save them for this wonderful bread recipe. I make a great one these days but my first attempt is something that I am teased about still to this day.

There are days when cooking is just not my thing and the first time I made banana bread was one of them. Even now…… twenty five years later, I still feel the sting of humiliation.  I was newly married and wanted to make it for my husband.  My sister had given me one of those homemade cookbooks, that you buy at church fairs and school fundraisers, and it had a recipe I thought I would try.  As I was reading it, even I thought maybe 5 tbsp. of baking powder was a little much, but hey, what did I know?  I am alone in my apartment experimenting and at the exact moment I add the baking powder, it begins to rise like Mt. Vesuvius into some strange, freaking, elementary school science project! As it overflows the bowl, onto the counter and then the floor, the front door opens and who walks in… my husband and is brother!  I must have looked like a deer in the headlights, because they saw their prey and pounced. These are the two most hilarious, sarcastic men I know and they had a field day.  This is one of the many cooking disaster stories that they tell and even I have to say, if it was anyone else but me, it would be hysterical.

After all these years, and lots of practice, I make a great banana bread and they both will agree.

Don’t be afraid to take whisks – Unknown

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    The bananas need to be ripe….not pretty, just over ripe.  I actually freeze the bananas, so I always have some available.  The skin will turn black, but they are perfect inside. Sift all dry ingredients. (Hint: if you don’t have a sifter, use a whisk and very carefully whisk the dry ingredients together). Add in all the other ingredients. Pour into greased loaf pan and bake at 350 degrees for at least an hour.  Check with toothpick and if it comes out clean, it is done.

    Pour into greased loaf pan and bake at 350 degrees for at least an hour.  Check with toothpick and if it comes out clean, it is done.

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    This can also be made gluten free, I have used the King Arthur Gluten Free Flour in the past and it worked wonderful. You can add chocolate chips or nuts too, it would be a great addition. If you would like to see more, check out the Recipes page on my blog Sunday Chefs.

    Allergens: Eggs, Gluten 

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    Banana Bread

    Sometimes the simple recipes are the best. This Banana Bread Recipe is easy enough for everyone and is sure to impress.
    Prep Time1 hour 30 minutes
    Active Time15 minutes
    Course: Snack
    Cuisine: American
    Yield: 2
    Cost: $5

    Materials

    • 2 cups all purpose flour Can substitute whole wheat flour
    • 1 tsp. baking soda
    • 1 cup sugar
    • 1/4 tsp. salt
    • 2 eggs beaten
    • 1/2 cup canola oil
    • 3 bananas very ripe (brown skins)

    Instructions

    • The bananas need to be ripe… not pretty, just over ripe. They can even be previously frozen.
    • Sift all dry ingredients. (Hint: if you do not have a sifter, use a whisk and very carefully whisk the dry ingredients together)
    • Add in all the other ingredients. (Mix until just combined and no dry lumps)
    • Pour into a greased loaf pan and bake at 350 degrees for at least an hour.
    • Check with toothpick and if it comes out clean, it is done.

    Summery Chicken Pasta Salad with Red Grapes

    This Summery Chicken Pasta Salad with Grapes is the perfect dish for cookouts, hot summer nights, easy lunches or any day you want something quick and wonderful

    This Summery Chicken Pasta Salad with Grapes is the perfect dish for cookouts, hot summer nights, easy lunches or any day you want something quick and wonderful

    What I love about this recipe is it is so easy and very different from your usual pasta salad. It is very lemony so the red grapes are needed to balance it out. There is nothing better on a hot summer night then this. It is so cool and satisfying. This summery pasta salad is the perfect one dish meal for any occasion. A pasta salad this easy is something you need in the rotation. Get a rotisserie chicken, break it apart, add it to your favorite pasta with chopped spinach and chopped grapes along with the wonderful dressing in the recipe below and you are good to go. A warm summer night just calls for this cool and satisfying Summery Chicken Pasta Salad with Grapes/

    My good friend Pam has always made this summery pasta salad and I finally convinced her to share the recipe with me. So she will get full credit for her culinary prowess.

    Check out my other products here on the RECIPES page of my blog Sunday Chefs.

    Summertime is always the best of what might be

    Charles Bowden

    Summery Chicken Pasta Salad with Red Grapes

    Print Recipe
    Course: dinner, Salad
    Ingredients Method Notes

    Ingredients
      

    • 1 12 oz box Pasta Bowties or Rotini work well
    • 3 cups Cooked Chicken Breast rotisserie chicken works great here
    • 3 cups red grapes sliced in half
    • 3 cups Baby Spinach coarsely chopped
    • Zest of 2 lemons
    • 1/2 cup Fresh lemon juice
    • 1/2 cup Olive oil
    • 1/2 cup Red wine vinegar
    • 1.5 tsp garlic powder
    • 1.5 tsp onion powder
    • 1 tbsp honey
    • Salt and pepper to taste

    Method
     

    1. Cook the pasta as directed and rinse under cool water.
    2. When the pasta is cooled, add the chicken, grapes, and chopped spinach
    3. For the dressing. Mix lemon juice, zest, olive oil, red wine vinegar and spices.
    4. Mix the dressing well. Add to the dry ingredients and mix well.
    5. Refrigerate for about a half hour and enjoy.

    Notes

    Great for a hot, summer evening!
    Allergy Friendly: Contains gluten but can be made with gluten free pasta.
     

    Simple Mango Salsa

    Simple Mango Salsa is the perfection addition to your summer menu. The versatility is endless. Add something here or subtract something there. It is all wonderful. Spring is here …. despite the 40 degree weather. And it is time to break out all the spring and summer recipes. This Simple Mango Salsa is the first one that I thought of. It is so wonderful and versatile. I first made this salsa years ago and it has been on regular rotation ever since. It is simple to make and elevates anything you put it on …. grilled chicken or fish, tacos, salad, chips or in any bowl now a days. This is especially good on my Crazy Good Fish Tacos.

    We have some food allergies here, so sometimes I leave out the beans and add the red peppers. Some like it spicy, so I add more jalapeno. You really cannot go wrong here. Chop all the ingredients and combine in a bowl. Good luck cutting the mango. I think mangos are my least favorite thing to deal with. I make a huge mess trying to cut them, but it is worth it. Well worth it.

    My advice is to let the salsa sit in the fridge for a few hours, but if you don’t the time, feel free to eat immediately.

    Life without Mexican food is like no life at all.

    -Unknown

    Simple Mango Salsa

    This mango salsa is great as an appetizer, condiment, side dish. Great on fish or chicken. Perfect to bring to a party as chips and dip also. So easy and fun to eat.
    Print Recipe Pin Recipe
    Course: Appetizer, condiment, dinner, Main Course, Salad, Side Dish
    Cuisine: Mexican
    Ingredients Method Notes

    Ingredients
      

    • 1 Fresh Mango Peel, sliced and diced
    • 1 cup Black Beans Rinsed
    • 1/2 Red onion Diced
    • 1 Red Pepper Diced
    • 1/3 cup orange juice
    • 1 tsp cumin
    • 1 tbsp Fresh cilantro Chopped fine
    • Salt To taste
    • 1 Jalapeno De-seeded and diced fine. This is optional and you can add as little or as much as you want to.

    Method
     

    1. Peel and dice the mango into small pieces.
    2. Chopped the red onion fine and add to mangoes.
    3. Rinse the black beans and add.
    4. Chopped the Cilantro fine.
    5. Combine all the ingredients along with cumin and orange juice.
    6. Refrigerate for at least an hour.

    Notes

    This mango salsa is the perfect addition to any meal. It goes great as an appetizer or snack combined with tortilla chips as a chip and dip recipe. You can also serve on top of grilled chicken or fish or a side dish. 
    This fruity salsa is healthy and kid friendly. Mango salsa is also allergy friendly. 
    Allergens: Contains black beans which are a legume. DAIRY FREE, TREE NUT FREE, PEANUT FREE, EGG FREE, GLUTEN FREE, SOY FREE

    If you are looking for some other great recipes, check out the recipes page of my Sunday Chefs blog.

    GREAT GLUTEN FREE PANCAKES

    I am the only gluten free person in our house (intolerance not allergy), so it can get complicated sometimes. On the rare occasion that something is so good my family likes to eat it even though it is gluten free is a true miracle. This recipe is one of those rare instances. I have tweaked this recipe a few times over the years, but I think I have found the sweet spot. Bob’s Red Mill Gluten Free 1-to-1 Baking Flour is a game changer and I recommend everyone give it a try. This is an unsolicited recommendation. I made Irish Bread the other day (another recipe to come) and it was fantastic. Now I am going to get fat eating all this stuff I had to avoid before!

    We are a big breakfast family and we are always making pancakes. Undoubtedly, I will try them and end up feeling horrible for a few days, so I am always on the lookout for a good gluten free pancake. There are multiple food allergies in our family and this one helps with a lot of them. It is peanut free, tree nut free, gluten free and can be dairy free if you substitute the dairy milk for almond or oat milk. I am always on the lookout for recipes that are family friendly and easily adaptable to be allergy friendly.

    I have also used this in a waffle maker to make gluten free waffles and it came out wonderful also. I do recommend making these on the smaller side. I have found that when making gluten free pancakes they can be a bit grainy and mushy in the middle. Cooking them slowly and on the smaller side helps with this a lot. Also, for leftovers, I find they work best when toasted.

    I hope you enjoy this recipe and if you have tips on how to make them even better, I would love to hear them.

    What nicer thing can you do for somebody than make them breakfast?

    Anthony Bourdain

    Great Gluten Free Pancakes

    With the invention of Bob's Red Mill Gluten Free 1-to-1 Baking Flour, making pancakes is now a regular occurrence in our house. So good even my non-gluten free family will eat them for breakfast. These gluten free pancakes are easy to make and very easily adaptable. A very kid friendly recipe your whole family will love.
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 20 minutes
    Course: Breakfast, Dessert
    Cuisine: American
    Ingredients Equipment Method Notes

    Ingredients
      

    • 1 Cup Gluten Free Flour I recommend Bob's Red Mill 1-to1 Baking Flour
    • 1 tbsp. Sugar
    • 1 tbsp Baking Powder
    • 1/2 tsp. Sea Salt
    • 2 tbsp. Melted Butter
    • 1/2 cup Buttermilk I only had the light buttermilk on hand and it worked fine. I bet you could substitute Almond or Oat Milk in this for those with Dairy Allergies.
    • 1/4 cup Fat Free Milk This is all I had but I think any would be fine.
    • 1 large egg
    • 1/2 tsp. Vanilla (Optional) I have left this out and might almost like it better without.
    • Chocolate Chips, blueberries, bananas Optional ideas

    Equipment

    • 2 Mixing Bowls
    • Measuring cups
    • Measuring spoons
    • Griddle or skillet Waffle Iron if you decide to make waffles instead

    Method
     

    1. In a large mixing bowl mix all your dry ingredients. (Flour, sugar, baking powder, and salt.
    2. Put the butter into a microwave dish and cover with a paper towel to avoid messing up your microwave. Melt the butter in the microwave for about 30 seconds.
    3. Combine the milks with the vanilla and the butter.
    4. Add the egg to the milk mixture and whisk together.
    5. Add the liquid ingredients to the flour ingredients and mix until just combined. Will be a little lumpy. Feel free to add a little more milk here if needed.
    6. Warm up your griddle to medium heat. When a splash of water bounces on the griddle it is ready. After the grill is warm enough grease with a bit of butter or cooking spray. You should not have to do this between every pancake. Usually only once but if you are making a lot you may need to add more down the line.
    7. I like to make these on the smaller side because they can be a bit mushy if large and cooked to quickly. So I stick with the 1/4 cup size.
    8. This is where I add some additions, like chocolate chips or bananas. (You can add to the mixture if you want also. When the edges start getting bubbly check to see if they are browning. If they are, give them a flip.
    9. These are best if eaten right away.
    10. Leftovers: I freeze them if I will be eating a lot later or a Ziploc bag in the fridge.
    11. Because Gluten Free pancakes can get a bit mushy inside, I find that toasting them to reheat works best.

    Notes

    These are the best Gluten Free Pancakes I have ever had. Give them a try and let me know how you like them. Also, this recipe could easily be used in a waffle maker too!
    Allergens: Dairy, Egg