Banananananana Bread

One of the most satisfying (and easiest!) things to make is banana bread.

Plus, my family always seems to have a couple of bananas at the end of the bunch that no one seemed to get around to eating...

I'm sure we're not alone.

My mom (allegedly) has an "awesome" recipe for BB, but it was hidden in the extreme disorder that is her recipe binder.

So, after about half an hour of searching with a smidge of perusing mixed in, I gave up and went for the classic: Joy of Cooking.

Nothing out of this book comes out not delicious. Ever.

But, I have some preferences in my BB. Namely, LOTS of banana, and vanilla. And no fancy stuff like nuts or chocolate. Blech.

There is not a single baked good that I have ever made that did not include some vanilla. The recipe doesn't call for it? I add it. The recipe does call for it? I think it needs more.

I'm sure "real" bakers will be scandalized, but hey-- I like what I like, and I'll be damned if I bake something I don't like!

(Freudian slip of the day: I accidentally typed "bake someone I don't like!" Heh. Heh. Cannibalism jokes.)

So. Here's what I made happen in the kitchen today.

And of course, I forgot to take pictures as I was cooking. I blame my workout playlist for pumping me up too much to get distracted by snapping some shots.


Banananana Bread

1 1/3 c white flour
3/4 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder

5 1/3 tbs butter, not straight out of the refrigerator
2/3 c sugar

2 eggs, beaten

3 very ripe bananas, mashed
1 1/2 tsp vanilla

• Preheat oven to 350°F and grease a loaf pan.

• In a mixing bowl, mix first group of ingredients.

• With a mixer, cream butter and sugar for ~2 minutes.

• Gradually add dry ingredients and beat until mixed and coarse.

• Add two eggs, mix.

• Add bananas and vanilla, mix on low speed until just combined. 

• Pour into the greased pan, and bake for ~50 minutes, until a toothpick in the center comes out clean. Cool in pan on wire rack for 5-10 minutes, then turn out onto rack to cool completely. 

And don't be a rookie like me and not have cream cheese on hand to smear all over your gloriously banana-y bread when it's hot out of the oven... 

Next time.

Korean "Hangover" Soups

Now that I'm back in America, I'm slightly overwhelmed by all of the different food options.

In Korea, I was fairly limited in what I could eat, largely because of my infant's understanding of Korean. I mostly ate what people would order for me, at restaurants that had English and/or picture menus, and at restaurants I went to so often I didn't even need to order any more.

So far, it's been awesome eating here at home, but there are two foods I find myself missing, even in this first week back.

And they're both known as "Hangover Soups".

Hae Jang Guk and Soondae Gook.

I already wrote a post about them in my other blog, Ruh Rok ROK (see post here), so I won't rehash it all here, but definitely check it out, plus some pictures I took while in Korea... Sorry about the photo quality!

Hae Jang Guk 해장국

A friend enjoying the soup and the side goodies: VERY spicy kimchi, marinated onions, radish kimchi, and spicy mustard sauce

Bird's eye view

Soondae Guk 순대 국

The full spread: Soup, rice, chilis, red pepper paste, unfermented kimchi, and marinated onions

A piece of the soonade itself-- YUM!!

I found a recipe online for Hae Jang Guk, but I think it'll be hard to pull off in America. Do I dare try?? 

Home! And the Beginning

After a long (and delicious!) year in Korea, I am finally home.

Home means a refrigerator bigger than two stacked shoeboxes, vegetables that are (relatively) cheap, plentiful, ripe, local, organic, etc., etc. Amazing. It also means I have access to seasonings that I've heard of, fresh herbs, fancy cheese, turkey...

It's fantastic.

And so is the food!

To celebrate the delicious things I've had when in Korea and what I've made when I'm home, AND what I will eat once I move to Beijing in about a month, I decided to start this little blog.

So, here is the first thing I made when I got home:

Leftover Salmon Salad 

I know not everyone has access to the same gold standard of salmon as we get out here in Oregon, but it makes me sad for the rest of you because it is just. So. Good. Grilled simply with lemon, S&P, and dill, it was fantastic and really let the flavor of the salmon star.

Take some leftovers of that, add some veggies already in the fridge, and boom! Brunch of the year.

I painted this plate, not a big deal at all.

What you need:

1/2 c Cherry tomatoes
1/2 c edamame (pre-cooked and shelled)
2 c mixed greens and/or baby spinach
1/2 c leftover salmon, flaked
2 tbs Annie's Naturals Balsamic Vinaigrette

You can, of course, add any other veggies you want in this, but the ones listed were what I found in my refrigerator that day.

How to do it:

• Quarter the tomatoes
• Chop or tear the greens into sizes that can fit in your mouth (unless you're eating alone, then go for it with the big guys!)
• Put it all together

That's it! Gotta love salads, and family members who can do amazing things with a fish and a grill. 

I have every intention of this blog getting a little more ambitious with it's food, but easy food can be delicious too~~