Sourdough Banana Bread

Love my sourdough!

Finding new ways to use my starter every weekend! This past weekend I made sourdough banana bread. It is vegan and delish! Why not try it yourself?

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Sourdough Banana Bread
Course snack
Prep Time 15 minutes
Cook Time 1 hour
Servings
loaves
Course snack
Prep Time 15 minutes
Cook Time 1 hour
Servings
loaves
Instructions
  1. Cream together the butter, sugar, and vanilla.
  2. Mix in the sourdough starter and mashed bananas.
  3. In a separate bowl combine the flour, salt, and baking soda. Add the flour mixture to banana mixture and mix just until combined. Do not over-mix.
  4. Pour the batter into two greased 9x5-inch bread pan. Bake at 350°F for 1 hour or until a toothpick inserted into the center of the loaf comes out clean. Cool completely prior to slicing.
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Chicken Tangine

Mmmm chicken tangine, my new favorite dish!

The slow cooking of this dish allows the moisture in this dish to be reabsorbed into the chicken and the vegetables leaving you with a complexity of flavors and moist chicken. This dish is full of flavor to savor and will keep your guests coming back for more!
The original recipe by Mark Bitten can be found here: http://www.nytimes.com/2004/02/25/dining/the-minimalist-a-shortcut-to-morocco.html

Mark says to enjoy this over couscous, I put it over quinoa, but rice would work well too.

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Chicken Tangine
Course Main Dish
Cuisine Moroccan
Servings
Ingredients
Course Main Dish
Cuisine Moroccan
Servings
Ingredients
Instructions
  1. Put oil and butter in a large skillet or casserole, which can be covered later, and turn heat to medium high. When butter melts, add onion, and cook, stirring occasionally, until it softens, 5 to 10 minutes. Add garlic, a large pinch of salt and spices. Cook, stirring, for about 30 seconds. Add tomatoes, chickpeas, raisins and vanilla, and bring to a boil. (If mixture is very dry, add about 1/2 cup water.) Taste, and add salt as necessary.
  2. Sprinkle chicken pieces with salt, and nestle them into sauce. Cover, and 5 minutes later adjust heat so mixture simmers steadily. Cook until chicken is very tender, 45 minutes to an hour. Taste, and adjust seasoning. Then garnish, and serve with couscous.
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Watermelon Jalapeno with Feta Salad

This salad is hands down one of my favorites. What an unusual combination of flavors! I would have never thought that watermelon and jalapeno would go together.

The first time I made this I took it to a friends BBQ. It was a big hit! Definitely will be making this again for future BBQ’s.

This dish is not spicy at all but a flavor sensation that you don’t want to miss out on!

 

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Watermelon Jalapeno with Feta Salad
Instructions
  1. Lay the jalapenos on the bottom of your container. I use a tupperware with a lid so i can give it a shake.
  2. Place watermelon chunks on top of the jalapenos then pour olive oil over the top, sprinkle the mint and the feta and squeeze the lime.
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