Double Tomato Bruschetta

This week I was asked by friend to cook something Italian for dinner. For me, the first thing that comes to mind when I think of Italian food is pasta. I decided against making pasta, since I eat it at work constantly. Instead, I chose to make this double tomato bruschetta along with an Italian Sausage and Tortellini Soup. Bruschetta is easy to make, and is a great appetizer for guests. The addition of sun-dried tomatoes to the bruschetta gives it a different texture and a little bit of a kick. These little snacks were very popular.

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Published in: on January 15, 2011 at 1:18 pm  Comments (3)  
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Banana Bread

Banana Bread

2 Loaves

  • 3 cups rotten bananas, mashed
  • 3 large eggs
  • 1 cup nonfat yogurt
  • 2 cups sugar
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • cinnamon sugar, optional

Directions:

  1. Preheat oven to 375° and grease 2 metal loaf pans.
  2. In a large bowl, combine banana, eggs, yogurt and sugar.
  3. In a small bowl, combine remaining dry ingredients. Add dry ingredients and mix just until incorporated.
  4. Divide batter between 2 loaf pans. (If desired, sprinkle top with cinnamon-sugar.)
  5. Bake until toothpick comes out clean (about 45-50 minutes)
  6. Remove from oven and let cool for 15 minutes before removing from pan. If not serving immediately, wrap in plastic wrap and store in the refrigerator or freeze up to 6 months.

Note: If you want to make zucchini bread, just substitute the 3 cups of bananas for 3 cups shredded zucchini.

Published in: on November 30, 2010 at 9:42 pm  Leave a Comment  
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