Author: Rachel

Ingredients

• 1 cup sugar (1/2 white, 1/2 brown)
• 1/2 cup butter, softened
• 2 eggs
• 1 1/2 cups mashed very ripe bananas (3 to 4 medium)
• 1/2 cup buttermilk (or milk with 1 1/2 teaspoons lemon juice or cider vinegar added)
• 1 teaspoon vanilla
• 2 1/2cups All-Purpose Flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup chopped nuts
• 1 teaspoon cinnamon

Directions

• Heat oven to 350°F.
• Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda, cinnamon, and salt just until moistened. Stir in nuts. Pour into pans.
• Bake muffins 30 minutes

Original recipe: https://www.bettycrocker.com/recipes/banana-bread/51427396-6764-4b0a-a73a-78c683c703d2

Harissa-and-Maple-Roasted Carrots
original recipe BY ALISON ROMAN
https://www.bonappetit.com/recipe/harissa-and-maple-roasted-carrots

Ingredients

6 T minced garlic
1/2 cup olive oil
1/2 cup pure maple syrup
10 tablespoon harissa paste (Trader Joe’s – other brands may take less)
4 teaspoons cumin
Kosher salt and freshly ground black pepper
2 pounds baby carrots
3+ lemons, thinly sliced, seeds removed

Preparation
Step 1
Preheat oven to 450°. Whisk garlic, oil, maple syrup, harissa, and cumin in a small bowl

Step 2
Toss carrots and lemon with spice mixture in a large roasting pan to coat; season with salt and pepper. Roast until carrots are tender 35–40 minutes.

Ingredients

• 2 large heads cauliflower, cut into florets (or 3 12-oz bags of cauliflower florets)
• 3 cans full fat coconut milk
• 8 cloves garlic, minced or grated (or 8 heaping tablespoons of minced garlic from gar)
• 4 inches fresh ginger, grated (or 4 tablespoons of ginger paste)
• salt
• 4 tablespoons extra virgin olive oil
• 1 large onion, chopped
• 2 tablespoon garam masala
• 4 teaspoons yellow curry powder
• 1 teaspoon turmeric
• 1 teaspoon cayenne pepper, more or less to taste
• 2 cans (6 ounce) tomato paste

Instructions

0. Start a pot of rice.

1. Preheat the broiler to high. Line baking sheet with parchment.

2. In a large bowl, combine the cauliflower, 2/3 cups (about 2/3 of a can) coconut milk, 4 heaping tablespoons chopped garlic, 2 tablespoon grated ginger, and a pinch of salt. Let sit 10 minutes to “marinate”. Spread the cauliflower in an even layer on 2 prepared baking sheets. Transfer to the oven and broil until the cauliflower is just beginning to char on the edges. (The original recipe says 3-4 minutes but this always takes longer to cook for me. My oven takes about 12-14 minutes.)

3. Heat the olive oil in a large soup pan over medium heat. Add the onion and cook 5 minutes or until fragrant. Add the remaining garlic (4 cloves/4 tablespoons) and ginger (2 tablespoons), cooking another 5 minutes. Stir in the garam masala, curry powder, turmeric, and cayenne, and cook until fragrant, about 1 minute.

4. Add the tomato paste and remaining coconut milk. Stir to combine, bring the sauce to a boil, cook 5 minutes or until the sauce thickens slightly. Add the cauliflower and any juices on the pan and cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes.

Original recipe by Tieghan

Indian Coconut Butter Cauliflower.