Priscilla Welch's Favorite Banana Bread

From the New York City Marathon Cookbook by Nancy Clark, MS, RD

Ingredients:

3 large ripe bananas

1 egg

2 tablespoons oil

1/3 to 1/2 cup sugar

1/4 cup milk

1 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon baking powder

1 1/2 cups flour, preferably half white, half whole wheat

 

Directions:

1. Spray a 9x5 inch loaf pan with cooking spray or wipe pan with oil and paper towel.

2. In a large bowl mash the bananas with a fork.

3. Add the egg, oil, sugar, milk and salt. Beat well, then add the baking soda and baking powder.

4. Gently blend the flour into the banana mixture. Stir for 20 seconds or until just moistened.

5. Pour the batter into the prepared pan.

6. Bake at 350 degrees for 45 minutes or until a toothpick inserted near the middle comes out clean.

Ingredients:

2 lbs. potatoes

4 garlic cloves, whole, peeled

1 1/2 teaspoons butter or 1 1/2 teaspoons olive oil

1/4 teaspoon dried sage

 1/8 teaspoon salt

 black or white pepper, to taste

1/4 cup nonfat sour cream or 1/4 cup 1% fat buttermilk

1. Peel potatoes and cut in half. Place in large stovetop pot with 4 whole garlic cloves. Cover with cold water and bring to a boil. Reduce heat to a gentle boil and cook until potatoes are tender.

2. When potatoes are tender, drain and mash along with garlic cloves using a potato masher or electric beaters.

3. Stir butter or olive oil, sage, salt, pepper and sour cream or buttermilk into the remaining potatoes and return to low heat, stirring until warm.

Healthy Steamed Vegetables

You can use green beans or any vegetable

1/3 cup broccoli

 2 baby carrots, sliced into rounds

 1/4 cup summer squash, sliced into rounds

 1/4 cup zucchini, sliced into rounds

 2 ounces red bell peppers, sliced in bite-sized lengths

Directions:

1. Set up your steamer inside your pot with 1 1/2" water in the bottom of the pot and heat over medium-high heat until water is boiling.

2. Before steaming, toss vegetables in olive oil, salt, sliced or chopped garlic, and freshly ground black pepper.

3. Replace lid and steam until vegetables are tender, but not mushy. Fork will insert easily, but will not tear veggies apart, when done.

4. Remove to a bowl and serve as is.