BANANA BREAD

Almost entirely from epicurious.

Ingredients:

1/2 c (1 stick) butter, softened, plus more to grease pan
3/4 c brown sugar, packed
2 large eggs, room temperature

1 2/3 c flour, plus more for pan
1 t baking powder
1/2 t baking soda
1/2 t kosher salt

4 bananas, roasted in peel at 250°F for 20 minutes, cooled, peeled and mashed
1/4 c yogurt
1 t vanilla

1/2 c toasted nuts
1/2 c blueberries


Methodology:

Preheat oven to 350°F.

Butter and flour a 5" x 9" loaf pan and set aside.

Mix flour, baking powder, soda and salt in a small bowl and set aside.

Combine bananas with the yogurt and vanilla in a small bowl and set aside.

Using an electric mixer, cream the butter and sugar together in a large bowl until the mixture is pale in color, about 3 minutes.  Add the eggs, one by one, and mix until uniform, about 2 minutes.  Add in the banana mixture, mixing until combined.  Add dry ingredients in two batches, mixing until just combined.  Fold in nuts and blueberries.  Pour into prepared pan and smooth surface with a spatula.

Bake at 350°F for 60-65 minutes, until a toothpick stuck in comes out clean and surface is dark brown and cracked.

Cool in pan for 20 minutes, then release loaf onto a cutting board.

POTATO CURRY

Aloo hin From Maxi's Mo Mo and Bo Bo's Kitchen cookbook

Ingredients:

4 large yukon gold potatoes
4 medium or 3 large yellow onions, cut into 1/4" slices
1 block firm tofu, cut into 1/2" cubes
2 cups water
1/2 t turmeric
1 t paprika
1 t salt and sugar

2 scallions, sliced thinly

Yogurt and Naan to serve


Methodology:

Boil whole potatoes until a knife slides in with no resistance (start checking after 15 minutes).  Peel and chop into 1" cubes.  Return potato cubes to pot.

Add the tofu and onion to the pot, together with the turmeric, paprika, salt, sugar and water.  Cook at high heat until the water has almost completely evaporated.

Mix in the scallions.  Dollop with yogurt and serve with naan.