Creamy White Beans with Garlic and Herbs

I’ve always had the best of intentions. An organized pantry. A well-stocked freezer. A weekly dinner plan. A Sunday morning power hour to prep the week’s dinner ingredients. After returning to work eight plus months ago, those best laid plans took a back seat to cans of diced tomatoes mingling with near-empty containers of couscous and cashews, a mish-moshed freezer that could lend to a batch or two of these, mid-week grocery store detours for the essentials, and Sunday morning power naps to counter 6 am hunger cries. I’m officially convinced, loyal readers. Babies change everything. (Baby? Our kiddo is well into the double digits. Thirteen months. Wowza.) And so we modify those plans. We evolve. And semi-type A-ers let ourselves off the hook, loosen the pony tail, and come to terms with the fact that there will always be laundry and dust bunnies and milk-stained playmats. In the end, memories of time well-spent with my family will far outshine the fulfilled intentions, the validation of an orderly pantry or perfectly balanced meals or sparkly floors. I’m not discrediting the importance of a kept home and healthy meals. These are valid and good and necessary. But in the end, it’s about the balance. It’s about trusting in the fact that not having it all together doesn’t mean you won’t have it all. Perspective and attitude are just two of many life lessons Caleb has already taught me in his young life.

With all that said, I assure you we’ve been eating. I’ve cut myself some slack with regard to photographing and writing. Much as I truly love to do it, it’s time consuming. And at the end of the night, after we’ve managed to pull off dinner for the three of us and prep clothes and lunches for the following day, the allure of a glass of wine and tivo queue oftentimes shines brighter than the screen of my mac. But I’m taking the balance attitude to heart and following Kyle’s instructions to allow myself a little more me-time now and again. I’ll raise a glass to that, and hope to fall back on the comfort of this creative outlet when I feel inspired to do so.

Now that Caleb is old enough to eat nearly anything we eat, we’ve embraced the challenge to find foods that appeal to all. He’s not crazy about the texture of chicken or fish yet, so we turn to beans and other veg-friendly proteins quite often. In the past, I relied on canned beans near exclusively. They are still a go-to for quick, healthy meals, but feeding a little mouth has made me even more weary of additives and pesticides, and in the case of canned beans, sodium and BPA (even if the jury’s still out).

Cooking dried beans traditionally takes a bit of planning in the way of soaking the beans overnight, or at least for a few hours. I probably don’t need to tell you that I can’t remember that last time I actually did this step. Look, we’re friends. I’m not going to lie to you. I cut corners in the kitchen where I can. Simmering a pot of beans for two to three hours yields nearly the same result as soaking overnight.

The yield is large, enough to serve as the entree for a couple dinners and a few lunches. Once the extra beans cool, ladle into freezer bags, layer in a couple scoops of cooked brown rice, and tuck away in the freezer for dinners in a pinch.

Creamy White Beans with Garlic and Herbs

• 1 pound dried great northern or navy beans, rinsed and picked over for stones
• 10 cups of cold water
• 5-6 garlic cloves, peeled
• 1/2 large onion (I chop mine, but you can leave whole and remove after cooking if you prefer)
• Large fistful of fresh herbs (I used sage, rosemary and thyme), bundled in a cheese cloth (or coffee filter)
• 2 dried bay leaves
• 1/4 cup extra virgin olive oil
• 2 tsp kosher salt
• 1 tsp ground black pepper

In a large heavy pot, combine beans through black pepper. Bring to a boil, cover, reduce heat to medium-low and simmer for 2-3 hours or until tender, stirring occasionally (cooking time will depend on type and age of  your dried beans). If you prefer your beans even creamier, remove the lid and continue simmering for 15-20 minutes more, or until the cooking liquid has thickened to your liking. Remove the onion (if whole), herbs, and bay leaves. Check seasonings and serve.

A hunk of crusty bread and green salad round out this simple, comforting winter dish.

Favorite Chocolate Chip Cookies

We were quick to discover that babies draw crowds. Family. Friends. It’s lovely for many reasons.

People coming together makes me happy. Much as I appreciate down time, I love gatherings. I love when family and friends stop by. It’s what makes a house a home.

Anticipating visitors also means the house is (usually) clean. The first floor anyways. Please don’t open our bedroom door.

And who can deny that visitors mean temporary baby-holders (and diaper-changers, if they’re brave and you’re lucky). So you can put the dishes up and go to the bathroom. That’s always nice.

So when folks stop by to play, the least I can do is have a little something for them. A cup of hot coffee and a toffee bar, slice of banana bread or chocolate chip cookie.

No one will deny a cookie. Not these, anyways.

I inherited this recipe from one of my dearest friends. It’s her family’s favorite and has quickly become ours. They are now known as those cookies.

When are you going to make those chocolate chip cookies?

There are hundreds, heck, thousands of chocolate chip cookie recipes in existence. You probably don’t need another, or another reason to try a new recipe. But even if you think you’ve found “it”, try one more. They’re the perfect combination of bite to chew, chocolate to crumb.

The secret? Oats. Ground to a powder. I suppose, technically, that these are oatmeal chocolate chip cookies. But were you to try them before knowing about the oats, you may not call them out.

This recipe is similar to the famous Neiman Marcus cookie recipe, or at least the one floating around the internet claiming to be theirs. They mix in a shaved chocolate bar, those Neiman Marcus bakers, and sell them for $24 a pound. You could mix a shaved chocolate bar into yours and bake them for a whole lot less.

Everyone’s got one.

Their go-to.

Their most-requested.

Their back-pocket cookie recipe.

What’s yours? I wanna know. Links welcome!

Favorite Chocolate Chip Cookies

• 2 1/2 cups oats (I’ve used both rolled and quick oats)
• 1 cup unsalted butter
• 1 cup packed brown sugar
• 1 cup white sugar
• 2 eggs
• 1 tsp vanilla
• 2 cups flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 12 oz bag semi-sweet chocolate chips
• 1 1/2 cups nuts, chopped (optional)

Preheat oven to 375 degrees.

In a food processor, pulse oatmeal to a fine powder.

In a mixer, cream together the butter and sugars for 5 minutes. Add the eggs and vanilla.

In a separate bowl, sift together the flour, baking soda, baking powder and salt. Mix in the ground oats.

Slowly add the flour mixture to the creamed butter mixture. Stir in the chocolate chips and nuts.

Roll dough into 1-inch balls and space 2 inches apart on an ungreased cookie sheet. Bake for 8-10 minutes or until golden brown. Allow to cool on baking sheet 1 minute, then transfer to racks to cool completely before storing.

Makes 4 or 5 dozen 2-inch cookies.

]]> http://peanutbutterandjargon.com/sweets/secret-oats/feed/ 8 http://peanutbutterandjargon.com/sweets/secret-oats/ http://feedproxy.google.com/~r/peanutbutterandjargon/~3/DH15J8PyYIM/ http://peanutbutterandjargon.com/seafood/winner-winner-shrimp-dinner/#comments Wed, 30 Mar 2011 01:00:08 +0000 Carolyn http://peanutbutterandjargon.com/?p=4774

Roasted Shrimp with Tomatoes, Feta and Breadcrumbs

I’ve come down with a major case of blogger’s block.

I’m inspired to cook, uninspired to talk about it.

Perhaps my brain is muddled with reminders that the end of this wonderful little thing called maternity leave is looming. Don’t get me wrong, I welcome a return to the working world (And people talk! Adult people talk!), but I dread the “first day of school” (aka the first day of daycare). He’ll be fine. Momma’ll be sobbing. Returning to work also means I have to wear real clothes again. Like, with collars and without elastic waists. (Imagine that.) And I’ll have to fix my hair. (The horror.)

Long gone will be the days of coffee to the tunes of Sesame Street, mid-afternoon errand runs when we’re feeling brave (read: Caleb’s rested, changed and very well fed), and lots of carefree mommy-and-me time. They’ve been wonderful and truly cherished, but welcome will be the days of a new routine. We’ll be busy and I’m certain there will be times my head is spinning with to-do’s and to-go’s and help-me-Lord!‘s but that’s life and we’ll manage. One foot in front of the other, one day at a time. I’m looking forward to what the future has in store.

So about this shrimp. In anticipation of hectic weeknights I’ve had an eye out for recipes that require one pan and minimal hands-on time. This one fits the bill. It’s jam-packed with some of my favorite things and good for the body and the soul. Winner, winner shrimp dinner!

Here’s the fennel, cozying up to some garlic in a splash of olive oil.

If you can, opt for good quality canned tomatoes here, as they headline in this recipe. San Marzano if you can find them.

Anything with breadcrumbs qualifies as comfort food, in my opinion. The aromas aren’t bad either.

Round out the meal with a simple salad. And a nice hunk of crusty bread. A glass of white wine would be lovely, as well.

It seems I like roasting shrimp. Here’s another favorite: Roasted Shrimp Cocktail.

And another easy weeknight meal: Chicken Sausage with White Beans and Sage.

And just for giggles: Peanut Butter Fudge Krispies from one year ago.

Roasted Shrimp with Tomatoes, Feta and Breadcrumbs

• 3 T olive oil, divided
• 1 medium fennel bulb, cored, halved and sliced crosswise into thin moons
• 4 garlic cloves, minced
• 1/4 cup dry white wine or chicken stock
• 1 14.5-oz can diced tomatoes in juice
• 1 T tomato paste
• 1 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 lb medium shrimp, peeled and deveined with tails on
• 4 oz feta cheese, crumbled
• 3 slices whole grain bread, crusts removed
• 1/2 tsp dried Italian seasoning
• Zest (1 tsp) and juice from one lemon

Preheat oven to 400 degrees.

In a 10- or 12-inch ovensafe skillet, heat 2 T olive oil over medium-low heat. Add the fennel and saute for about 10 minutes, or until tender (while the fennel cooked I made the breadcrumbs* and zested the lemon). Add the garlic and saute 1 minute. Add the wine or stock and bring to a boil, scraping up brown bits from bottom of pan with a wooden spoon. Cook for 2 to 3 minutes or until the liquid has reduced by half. Add the tomatoes (with juice), tomato paste, oregano, salt and pepper. Simmer over medium-low heat for 10 to 15 minutes, stirring occasionally.

Arrange the shrimp, tails up, in a single layer atop the tomato mixture. Scatter the feta evenly over the shrimp. To the breadcrumbs* stir in the Italian seasoning, lemon zest and the remaining 1 T olive oil. Sprinkle over the shrimp.

Bake for 15 to 20 minutes, or until shrimp are cooked through and breadcrumbs are golden brown. Remove from oven and drizzle the lemon juice over shrimp.

*To make the breadcrumbs: Break up bread into large pieces. Pulse in a food processor until crumbs form.

Serves 4 as a light entree.

Roasted Pear Salad

I started writing this post last week, describing a shopping trip and trying on clothes and the gloom that followed when I realized it would likely be socially unacceptable to wear maternity jeans for the rest of my life. And I commented on what a coincidence it was that the recipe included pears, an ingredient that reflected the current state of my hips.

But all of that loathing seemed even more self-absorbed given the tragic events of this past weekend.

I was reminded of how precious life is, and hugged Kyle and Caleb a little tighter. We are together today.

I was reminded of how fleeting life is, and was sure to tell my mom I loved her before hanging up the phone. I know where my loved ones are today.

I was reminded of how fortunate I am, to have a roof over my head, clothes on my back, food in my fridge. So many are going without today.

And I was reminded that reminders about the fragility of life should not only occur when heartbreaking misfortune happens to others, thousands of miles away. I am grateful for the life I’ve had and have today.

I’ve come across this list of simple ways you can support Japan, if you’re looking for ways to help. Or purchase this neat poster or this t-shirt and 100% of proceeds will be donated to relief efforts.

Here is a simple and satisfying salad for you. A new favorite.

Roasted Pear Salad with Pomegranate Vinaigrette

• 3 pears, slightly firm
• Baby spinach
• Walnut halves, toasted
• Blue cheese, crumbled
• Pomegranate vinaigrette (recipe follows)

Preheat oven to 400 degrees.

Peel the pears, cut into quarters and core. Place pear quarters in a medium baking dish and roast for 30-40 minutes or until tender and slightly golden, stirring occasionally. Remove and allow to cool (may be made a day in advance and refrigerated).

Slice the pears lengthwise. Toss with spinach, walnut halves, blue cheese and vinaigrette.

Pomegranate Vinaigrette

• 1 cup 100% pomegranate juice
• 1 T grated shallot
• 2 tsp honey
• 1 tsp dijon mustard
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup light olive oil (or other neutral flavored oil)

In a small saucepan, bring pomegranate juice to a boil. Reduce heat slightly (medium-high) and continue to cook until liquid is reduced to 1/2 cup (about 15 minutes). Allow to cool to room temperature. Stir in grated shallot (I suggest using a microplane, or mince shallot very fine and smash to a pulp using the side of a chef’s knife), honey, mustard, salt and pepper. Whisk in olive oil. Check for seasonings. Makes 1 cup.

Broccoli Cheddar Frittata with Caramelized Shallots

I’m trying my hardest not to allow these new adventures in mommyhood to overtake this here blog. Because while I know you’re all very kind, you came here to talk food, not listen to me babble on about my new found responsibility, fun as he is.

Yah yah, Carolyn. We know, we know. You’re sleep deprived, you’re lucky if you have a chance to brush your teeth, and you’re not leaving the confines of your house for the next 5 years. We get it. Show us the food.

While I can’t guarantee the little one will not sneak in to play every now and again, I can promise there will always, always be food. Because everyone poops eats (Oops. I clearly cannot escape the cute and comical baby shtuff taking over our life). On that note, let’s talk frittata!

Babies are expensive. Eggs are cheap. We’ve been eating lots of eggs.

This frittata is my new favorite. How could you go wrong with broccoli and lots of cheese? Except what I really mean is how could you go wrong with lots of cheese? The caramelized shallots add a subtle nuttiness, while the smoked paprika lends a certain “meatiness” and gives the illusion of bacon. It’s filling and perfect for brunch or a light dinner. (I know what you’re thinking. Nothing gives the illusion of bacon unless it’s bacon. Good point. If you insist on bacon, try this frittata. It’s an old standby around here.)

Broccoli Cheddar Frittata with Caramelized Shallots

• 4 large eggs
• 3 large egg whites
• 1/4 cup lowfat milk
• 1/2 tsp Kosher salt
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika
• 2 1/2 oz shredded cheddar cheese

• 1 T unsalted butter
• 1 large shallot, sliced crosswise into very thin rings
• 1 1/2 cups chopped cooked broccoli (leftover steamed broccoli works great!)

Preheat oven to 350 degrees.

Whisk together the eggs, egg whites, milk, Kosher salt, black pepper and smoked paprika. Stir in the cheese. Set egg mixture aside.

In a nonstick oven safe 10-inch skillet, melt butter over medium-low heat. Add shallots and saute until very golden brown and caramelized, about 8-10 minutes. Stir often to prevent burning. Add the broccoli and saute 1 minute (if using plain steamed broccoli, season with a pinch of salt and black pepper). Using a wooden spoon, distribute the shallots and broccoli in an even layer in the skillet. Pour the egg mixture over the shallots and broccoli. Transfer skillet to preheated oven and bake for 10-12 minutes, or until eggs are set. Remove pan from oven (handle will be hot!) and serve immediately.

Serves 2 as a lighter main course, 4 with a few sides.

Chocolate Bark with Dried Cherries and Tangerine Zest

I have bags under my eyes that keep getting darker, a laundry pile that keeps getting deeper, and a miscellaneous to-do list that keeps freaking me out (New Mom Lesson #43: DO NOT put in writing all the things you think you can, but never ever will, accomplish with a two-month-old in tow). During his sporadic 20 minute nap here, 10 minute nap there I should consider my impending so-long-uninterrupted-sleep-until-2018 fate and nap, or the fact that I will surely run out of clean underwear, like, yesterday, and do a load of wash. Instead, I find myself back in the kitchen. It’s my sanctuary of sorts, with cooking being the next best relaxation therapy to shuteye. Or a solo Target run (I totally underestimated the thrill of wandering the aisles alone on a Friday night; Their selection of small kitchen appliances is quite impressive; The people watching ain’t bad either).

So, right, New Mom Lesson #27: If you choose not to nap during naptime, and are thus a bit sleep deprived, and thus a bit loony, commit to doing something that brings you a great deal of satisfaction once in a while. Loitering around Target sans bambino totally applies. As does finding your way to the kitchen to concoct a batch of couldn’t-be-simpler chocolate bark, revved up with dried cherries, toasted almonds and tangerine zest. Sharing is optional.

I’ve had this bark up my sleeve for a few years now. I’m a sucker for any dessert that requires one bowl and less than 15 minutes. Plus, it impresses without all the work.

This recipe can be adapted in any number of ways. Swap in your favorite dried fruit and nuts. It’s excellent with dried cranberries (the original recipe) and apricots.

If you can’t find tangerines, oranges are a shoo-in. Or, swap in something more exotic, like grapefruit or kumquat zest, and let me know how it goes.

This bark is reminiscent of the sinful Chunky Bars that showed up here early last year.

Chocolate Bark with Dried Cherries and Tangerine Zest

• 1/2 cup blanched slivered almonds
• 3 cups good quality semi-sweet chocolate chips
• 1/2 cup dried tart cherries, roughly chopped
• Zest of a medium tangerine

Line a 13×9 inch pan with heavy duty foil, leaving a 2-inch overhang.

In a dry saute pan over medium-low heat, toast almonds until golden brown (stir often to avoid burning!).

In a medium glass bowl over a saucepan of simmering water (or use a double boiler) melt chocolate chips. Remove from heat and stir in toasted almonds, cherries and zest. Pour into prepared pan and smooth in an even layer using a spatula. Refrigerate for 1 hour or until firm. Lift candy in foil out of the pan using overhang and peel away foil liner. Break into pieces using your hands or smash with the back of a heavy skillet.

I had grand plans. Test recipes during nap time. Photograph during nap time. Write during nap time. I’m not ashamed to admit my expectations of life at home with a newborn were completely (completely!) fantastical. Proving that I could “manage the house” with a newborn while poo-pooing the “sleep when he sleeps” mantra was sort of what I had in mind before we brought the wee one home. And then we brought the wee one home. I’ve since accepted that cooking for pleasure must take a back seat to sleeping, showering, sleeping, eating and sleeping if I have any intention of remaining sane, married and capable of caring for my two boys. The sacrifice has been more than worth it, but after nearly a month I was itching to get back in the kitchen for more than just bowls of cereal and toasted cheese.

Soup seemed like a reasonable place to start. After chopping the vegetables (therapy in and of itself), it simmers away on the stove without much tending to. I’ve deemed this a “weeknight” version of minestrone because it can be ready in under 1.5 hours, chop to serve. Big flavors are born out of sauteeing the vegetables first, browning the tomato paste, and simmering the soup with a parmesan rind which adds great depth. Cooking time is cut in half by using canned ceci beans.

I must be honest and tell you that I made this on a Sunday, not a weeknight at all, and it took me six hours to prepare, chop to serve. That’s what happens when naps run short, diapers need changed, and babes need fed. But I promise it can be ready in one-third the time, provided you don’t have a two-month-old distracting you with darling dimples.

Next time you grate through a block of parmesan, freeze the rind for occasions such as this. Some grocers sell rinds for cheap (check the specialty cheese case) or ask someone behind the deli counter. Because the rind is salty, wait to add additional salt until the soup has simmered for at least 30 minutes.

Weeknight Minestrone

• 3 T olive oil
• 4 garlic cloves, minced
• 1 large onion, chopped
• 1 large fennel bulb, chopped
• 3 medium carrots, peeled and sliced
• 2 celery stalks, chopped
• 1/2 lb green beans, trimmed and cut into 1-inch pieces
• 2 T tomato paste
• 1 28 oz can diced tomatoes with juice
• 8 cups low-sodium chicken broth or vegetable broth
• 6 loosely packed cups coarsely chopped kale or escarole
• 1 large russet potato, peeled and diced
• 1 14.5 oz can ceci (garbanzo) beans, drained and rinsed
• 1/4 cup fresh basil, chopped
• 1 tsp dried oregano
• 1/2- to 1-inch thick parmesan rind, plus grated parmesan for serving
• Kosher salt and pepper

Heat olive oil in a large pot over medium heat. Add the next 6 ingredients (garlic through green beans) and cook (sweat, don’t brown) until onions are translucent (about 6-8 minutes). Stir in the tomato paste and cook for 3 minutes, or until it starts to brown and become fragrant. Add the diced tomatoes and broth and bring to a boil. Stir in the kale, potato, ceci beans, basil, oregano and parmesan rind, reduce to a simmer, cover partially, and cook for 40 minutes. Remove the rind and season to taste with kosher salt and pepper. Serve topped with grated parmesan.

Caleb entered our world a mere 18 days ago, and yet I can’t remember life without him. He’s definitely the most amazing thing we’ve ever cooked.

We’ll be bringing him home in the coming weeks, as soon as he’s good and ready. Sometimes people, like recipes, need a little tweaking.

And speaking of birthdays, while it’s much less noteworthy, this little blog turns ONE today. Thanks to you and you and you for reading! I’ve had a delicious time and look forward to cooking with you in the new year!

Chunky Monkey Banana Bread

I really and truly have not forgotten about you. Scout’s honor.

While I have every intention of finding my way back to this fun space on a more regular basis, at the moment I’m a bit indisposed. Aside from the fact that my appetite and desire to cook has waned a bit (and at times, a lot) over the past few months, I’ve also chosen to spare you from notes about the gourmet delicacies emerging from our kitchen. I can’t imagine you’d have found my saltine, spicy pickle relish and sharp cheddar cheese tea sandwiches all too appetizing. I’m also a tad reluctant to divulge a recent interest (er, obsession) with Cheetos, french fries and meat (roasts, steaks, meatballs, the whole nine).

And if you still haven’t caught my drift, about six months back a little something of a blue line, or double blue line, or exclamation point, or smiley face or some other nondescript abstract symbol appeared one Monday saying “wake up, kiddos, you’re, uh, havin’ a kiddo”, and indicated we had about nine months to fuss over names and nursery colors and colleges (teasing – kind of – and not before we stared at each other blankly for about three weeks, hoping the other would have a rational response to “well, what do we now?”). This puts us a mere thirteen weeks away from adding diapers and wipes and extra bold coffee, red wine and feta cheese to the top of the shopping list. I can’t promise two to three recipes/posts per week in the coming months (er, years) as I did so ambitiously following this blog’s launch, but I hope to drop by weekly at minimum. For my sanity’s sake, at least.

Now, on to the food. I must be nesting because I have a mad desire to make everything spotless STAT(!). (Exhibit A: While I haven’t a clue if the ducts in our house really need cleaned, I’m insistent that they must be before the wee one arrives. Kyle’s a bit perturbed.) For some reason, our freezer has been a source of major anxiety. How such a small, sequestered space can cause so much angst is beyond me. It’s full to the brim with random remnants like chicken carcasses and soup bones, cherry mojito mix (sigh, missed those this summer), and bags of frozen produce, all of which scream out in unison when I open the door. Do something about this, will you! (Perhaps subconsciously I have grand plans to cook and freeze meals for four months from now when the evening dinner question will go something like, Which do you fancy tonight? Oatmeal or buttered toast?) So I’ve started clearing it out. Using up what I can and pitching what I seriously should just pitch (ahem, random single turkey sausage link?). I have enough frozen bananas for a dozen loaves of banana bread and fifty jars of baby food. Hope he likes bananas.

Chunky Monkey Banana Bread

• 1 1/4 cup overripe mashed banana (about 2 large)
• 1/2 cup plain lowfat greek yogurt
• 1/2 cup nonfat milk
• 1/4 cup canola oil
• 2 large eggs, lightly beaten
• 1 cup whole oats
• 1 cup packed brown sugar
• 1 tsp vanilla
• 1 cup whole wheat flour
• 1 cup all purpose flour
• 1 T baking powder
• 1/4 tsp salt
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup coarsely chopped ripe banana
• 1/2 cup chunky natural peanut or almond butter, microwaved for 30 seconds or until spreadable

Preheat oven to 350 degrees. Grease a 9×5 inch loaf pan.

In a large bowl, combine first eight ingredients (mashed banana through vanilla) and mix well. In a separate bowl, sift together the flours, baking powder and salt. Gradually stir dry ingredients into banana mixture, being sure not to over mix. Fold in chocolate chips and chopped banana.

Pour half of the batter into the prepared pan. Drizzle over the nut butter, spreading in an even layer to edges. Top with remaining batter.

Bake in preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Allow banana bread to cool in the pan for 10 minutes. Run a knife around the edges of the pan and transfer bread to a cooling rack.

5 Ingredient Almond Joys

Growing up, my grandmother was lovingly known for, among many other things, her candy bar stash. After dinner my brothers and I could always count on our pick of the loot, which usually included an assortment of full size Kit-Kats, Three Musketeers, Chunky Bars, Mr. Goodbars, Raisinettes and Almond Joys. I think we were always a little awed by the fact that one person could have such an assortment of candy at any given time. We were probably also stunned by her ability to resist consuming it all in one day. I mean, hello! there’s like 20 candy bars in there! But to be honest, I don’t remember Grandma eating a candy bar. I don’t think it was really her thing, and I can say with a fair amount of certainty that she got much more pleasure out of giving them away.

For a while I wanted nothing to do with nuts or any other distraction crowding my chocolate, so Three Musketeers was my go-to for a long time. Then I matured and, you know, realized nuts were pretty much made to be mixed with chocolate, so Chunky Bars became my pick of choice (they inspired this recipe, posted back in January), followed by Raisinettes. Then I warmed up to Almond Joys. There was something so enticing about that creamy coconut filling topped with a crunchy almond, covered in silky smooth milk chocolate. The combination of coconut and chocolate has since been a favorite, and I wondered for a long time about how difficult it would be to recreate that candy. After glancing at the back of an Almond Joy wrapper and scanning the hefty list of ingredients, many of which I wasn’t too fond, it became my mission. And so I came up with what I consider to be a “healthier” version containing a mere five ingredients. Partially hydrogenated vegetable oil, caramel color and sodium metabisulfite need not apply.

Almond Joys

• ¾ cup dry unsweetened flaked coconut
• ¾ cup sweetened flaked coconut
• 3 T light corn syrup*
• Whole unsalted roasted almonds (about 12)
• 6 oz bittersweet (60% cocoa) chocolate, coarsely chopped

In a medium bowl, combine unsweetened and sweetened coconut. Stir in light corn syrup and mix to combine (tip: use your hands to ensure even mixing). If mixture appears dry (or has trouble sticking together) add additional corn syrup, 1 tsp at a time. Shape coconut mixture into 1-inch balls, then flatten to form ½ inch x 1 ½ inch logs. Transfer to a parchment or waxed paper lined tray. Top each log with one whole almond, pressing gently into the center to adhere. Loosely cover tray with foil and freeze logs for 20-30 minutes.

In the meantime, melt chocolate over a double boiler. Using two spoons, carefully dip each log in the melted chocolate, being sure to cover completely. Transfer to a parchment paper lined tray. Once all logs have been covered, transfer tray to refrigerator. Allow the candies to chill at least 30 minutes (or until chocolate hardens). Transfer candies to an airtight container and store in the refrigerator for up to 1 week (if they last that long).

Makes 1 dozen.

*NOT the same as high fructose corn syrup, a modified corn syrup used in commercial food products.