Italian Salad, Dressing, and Pickled Banana Peppers

I am not usually satisfied when I just throw a salad together. I need a recipe, people! This salad and dressing has been my go-to for several years. Of course it tastes best in summer time with ripe ingredients, but it's not too bad in winter either. It tastes best with my homemade pickled banana peppers. I discovered that one of my kids loves these, so this year I am growing two banana pepper plants.

Also, I buy feta cheese from Costco. I divide into fairly small chunks, wrap each chunk in saran wrap, put in a freezer bag, and store in the freezer. That way I can take one chunk out at a time as needed for salad or pizza.

Italian Salad

romaine lettuce, chopped
cherry or grape tomatoes, halved
cucumbers, cubed
green onions, sliced
sunflower seeds or pumpkin seeds, salted (but raw work too)
feta cheese, crumbled
sliced pickled banana peppers (see recipe below)
Italian dressing (see recipe below)

Toss all ingredients together and serve!


Italian Dressing

2 tbsp. grated Parmesan
1/2 c. extra virgin olive oil
1/4 c. red wine vinegar
3/4 tsp. kosher salt
1 clove garlic, minced
1 spoonful honey
freshly cracked black pepper

In a blender, add all ingredients. Blend for 20 seconds.


Pickled Banana Peppers

This recipe makes one pint. Scale up if you have more peppers.

8 banana peppers, sliced into rings with most seeds removed
1 small head garlic, peeled
2 c. water
1/4 c. vinegar
1 Tbsp. kosher salt

In a clean pint jar, add the banana peppers and garlic. In a small saucepan, add water, vinegar, and salt. Bring to simmer and stir to dissolve salt. Pour the hot brine over the peppers in the jar, making sure to cover the peppers. Allow jar to cool, add a lid, and let sit on counter for 2-3 days. Then store in the refrigerator up to several months.

Almond Banana Muffins

My kids are getting picky at breakfast. We used to have oatmeal almost every day, but those days are gone. I discovered these muffins recently and recommend them as a pretty healthy option as they are sweetened only by banana and made with almond flour. They are surprisingly moist and tasty.

Almond Banana Muffins

3 ripe bananas
3 eggs
1 tsp vanilla extract
1 tsp cinnamon
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
3 cups almond flour

Preheat oven to 350. Grease 12 muffin tins with coconut oil. Set aside.

In a blender or food processor, add bananas, eggs, vanilla, cinnamon, baking soda, baking powder, and salt and process until smooth.

Add almond flour and process just enough to combine. Pause, scrape the walls and process just a bit again to combine.

Using a scoop, divide batter in the muffin tin and bake for 30 minutes, or until golden brown and toothpick inserted comes out clean. Remove from the oven, and let cool a few minutes.

Dutch Baby Pancake

I successfully increased the original recipe for a Dutch baby pancake that worked! I have to document it. The usual recipes are just too small to feed my family. With some fruit on the side, this one fed everyone except my husband.

6 tbsp. unsalted butter, chopped into 3 pieces
5 large eggs
1 c. all-purpose unbleached flour
1 c. whole milk
3 tbsp. pure cane sugar
3/4 tsp. kosher salt
3/4 tsp. pure vanilla extract

topping ideas: freshly squeezed lemon juice and powdered sugar, berries and whipped cream, cooked pears or apples with syrup

Preheat the oven to 425. In a 12-inch cast iron skillet, add the butter. Put the skillet in the oven to heat up and melt the butter.

Meanwhile, add the eggs to a blender. Blend for about 30 seconds, so that the eggs are fluffy and bubbly.

Add the remaining ingredients and blend for another 30 seconds until mixed.

When the butter in the skillet is melted, remove from the oven. Pour the batter on top of the melted butter. Put the skillet back in the oven and bake for 18-20 minutes, until the pancake is puffed and has deep golden brown spots. Slice into wedges and serve immediately with desired toppings.

Indian Rice Pilaf

I've made this delicious rice pilaf too many times to count. The flavor is so good and definitely worth the extra effort. I usually serve it with a roasted pork tenderloin for Sunday dinner.

Indian Rice Pilaf
adapted from Turmeric N Spice

2 cups basmati (or jasmine) rice
3 tbsp ghee or olive oil
2 tsp cumin seeds
6 whole cloves
2 whole green cardamom pods or 1 black cardamom or 1/2 tsp powdered cardamom
1/4 tsp ground pepper
1 bay leaf
1/2 cup cashews, chopped
1/2 cup raisins, chopped
1 medium onion, finely chopped
3 cups water
2 tsp lemon juice
1 tsp salt

Soak the rice for 30-45 min in room temperature water.

Add ghee or olive oil to a non stick pot heated on medium heat. Add cumin seeds and cook for 30 seconds. Then add the cloves, cardamom, pepper, bay leaf, cashews, and raisins. Cook, stirring for a minute or two to allow some light browning on the cashews. Add the onions and cook for a few more minutes until translucent. Drain the water from the rice and add to the pot. Cook for a few minutes, stirring occasionally. Then add 3 c. water, lemon juice, and salt. Stir and bring to a boil on high heat. Once boiling, cover the pot and reduce the heat. Cook for 20-25 minutes until water is absorbed and rice is fluffy. Add more salt, to taste.

Applesauce Spice Muffins

My children especially enjoyed these simple muffins.

Applesauce Spice Muffins

1 stick (1/2 cup) unsalted butter, melted
1 1/2 cups all-purpose flour (can sub 1/2 c. with wheat flour)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
2 large eggs
3/4 cup packed light brown sugar
1 cup unsweetened applesauce
1 cup pecans or walnuts (3 1/2 ounces), coarsely chopped
2 Tbsp. turbinado sugar

Put oven rack in middle position and preheat oven to 375°F. Grease muffin pan (standard size - 12 muffins) using some of the melted butter.

Stir together flour, baking powder, baking soda, spices, and salt in a bowl. Whisk together eggs and
brown sugar in a large bowl until combined well, then add butter, a little at a time, whisking until
mixture is creamy. Stir in applesauce, then fold in flour mixture until flour is just moistened. Stir in
nuts and divide batter among muffin cups.

Sprinkle turbinado sugar equally on top of muffins. Bake until muffins are puffed
and golden, about 20 minutes. Cool in pan on a rack 5 minutes, then remove muffins from pan and
cool slightly.

Spanish Rice

This Spanish Rice is the first I've liked and it uses pantry staples. This is definitely one we make a lot.


Spanish Rice

2-3 Tbsp. olive oil
2 c. long grain rice
1 c. tomato sauce
3 c. water or chicken broth
1 tsp. chicken bouillon (if using water)
1 tsp. salt
1 garlic clove, minced
6 stems cilantro (optional)
dash pepper
dash cumin

Heat oil in large saucepan over medium heat. Add rice and stir. Saute for a few minutes, stirring occasionally. Add tomato sauce, water, bouillon, salt, garlic, cilantro stems, pepper and cumin. Stir. Bring to a boil and then cover, reducing heat to low. Cook covered for 25 - 35 minutes, depending on rice. See rice instructions to help know how long to cook rice. Remove cilantro stems and serve.