Hallmark!
Today is National Bread Day which celebrates a delicious baked good which is classified as a quick bread or tea cake. Bananas arrived in the United States in the 1870’s and quickly became one of the most popular fruits on the market. It wasn’t long before they started to appear in dessert recipes as the star ingredient.
The first cookbooks that mentioned banana bread were published during the Depression. Culinary historians believe that a resourceful house wife who did not want to throw away the over ripe bananas may have invented the original recipe.
Today there are many variations on this classic.
Celebrate today and bake or buy yourself a delicious loaf with add ins like chocolate chips, berries, or nuts.
If you cannot see the bright side, polish the dull side
THOUGHT FOR TODAY
The art of bread making can be a consuming hoppy, and no matter how often and how many kinds of bread one has made, there always seems to be something new to learn.
Julia Child
I love banana bread and used to make it often. Now I have to find a recipe that doesn’t include any sugar.
I did enjoy a piece of banana bread at Bob Evans yesterday. But I don’t dare eat too much of it. Sweets are not a part of my diet right now.
Today I’m going to try making something new for dinner and on the menu is:
Spinach and Broccoli Enchiladas
Makes 8 servings
1 onion, chopped
2 tsp olive oil
1 pkg frozen chopped spinach, thawed and squeezed dry
1 cup chopped broccoli
1 cup picante sauce, divided
1/2 tsp garlic powder
1/2 tsp ground cumin
1 cup cottage cheese
1 cup shredded cheddar cheese, divided
8 tortillas, warmed
Preheat oven to 350 degrees. In a large non stick skillet over medium heat, cook and stir onion in oil until tender. Add spinach, broccoli, 1/3 cup picante sauce, garlic powder and cumin, heat through.
Remove from heat. Stir in cottage cheese and 1/2 cup cheese. Spoon 1/3 cup spinach mixture down the center of each tortilla. Roll up and place seam side down in a baking dish coated with cooking spray. Spoon remaining sauce over the top.
Cover and bake for about 25 minutes or until heated through. Uncover, sprinkle with remaining cheese. Bake 5 minutes longer until cheese is melted.
1 enchilada makes 1 serving. I’ve never made this dish before, but it does sound good!
I will be cutting this recipe in half because I don’t want too many leftovers on hand. There is only me here to eat this dish.
After a lot of rain yesterday, we are back in the 40’s today but it looks like we’ll have another warm spell coming our way at the beginning of next week.
I hope you all have a FANTASTIC Friday !
4 comments:
Use up those ripe bananas and make some banana bread today! Enjoy!!!!
"The hunger for love is much more difficult to remove than the hunger for bread.
Mother Teresa"
How very true!
Just so happens I've one loaf of Banana Nut Bread remaining in the freezer. I'd better take it out to thaw!
That recipe does sound good. I love both broccoli and spinach, but never thought about combining them. Cheese makes everything better, doesn't it?
Oh my goodness - I love, love, love bread. One of my downfalls.
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