Best Banana Bread Recipe - Moist and Delicious!

Over the years, I have tried many banana bread recipes. Some came out too dry, some overcooked, and some were good but I always knew that there was something better out there. With a little experimenting, I found the perfect combination of ingredients that results in a delicious, moist banana bread every time.

Pineapple Shrimp Stir Fry with Coconut Rice

I
t’s been a little while since I’ve posted a recipe, so I wanted to share my new favourite rice dish. This stir fry features a few of my favourite things: pineapple, shrimp, and coconut. It’s very easy to make and is a bit more unique than the average stir fry.

The original recipe is from Canadian Living, and I modified it to make it a bit more fall appropriate (it’s too cold to go outside to use the grill).

Recipe

Ingredients:

Stir fry
2 tablespoons lime juice
2 tablespoons fish sauce
2 teaspoons sugar
1 teaspoon fresh ginger, grated
25 cooked jumbo shrimp, peeled and deveined
1/2 pineapple cut into small cubes
1 carrot, grated

Rice
2 tablespoons butter
3 green onions, thinly sliced
1 clove garlic, minced
2 tablespoons fresh ginger, grated
1 cup jasmine rice
1 cup coconut milk
1/2 cup water
1/4 teaspoon salt

Directions:
1. In a medium saucepan, melt butter over medium heat.
2. Add green onions, garlic, and ginger. Stir occasionally until softened (4 minutes).
3. Add rice. Stir until lightly toasted (2 minutes).
4. Stir in coconut milk, water, and salt; bring to boil. Cover and reduce heat to low. Cook until rice is tender and no liquid remains (15 minutes).
5. In a small bowl, whisk together lime juice, fish sauce, sugar, and ginger.
6. Add shrimp and pineapple to a pan and cook over medium heat. Pour lime juice mixture over the shrimp and pineapple. Stir occasionally for about 6 minutes.
7. Add pineapple and shrimp to rice. Mix in shredded carrots before serving.

Valentine’s Day Cookies & Cream Rice Krispie Squares

With Valentine’s Day less than a week away, I wanted to create a very festive (yet very quick and easy) dessert. The result:  pink white chocolate coated, oreo filled, gooey marshmallowey Rice Krispie squares.

This dessert is a delicious twist on the regular Rice Krispie squares recipe, and it takes less than 30 minutes to make.

Recipe

Ingredients:
1/4 cup butter
6 cups Rice Krispies cereal
20 Oreo cookies
6 cups mini marshmallows
3/4 cup red chocolate wafers
2 tbsp heart-shaped sprinkles

Directions:
1. Spray a 9x13 inch pan with cooking spray.
2. Chop or break Oreos into small pieces. Pour the cookie pieces into a large bowl and add the Rice Krispies cereal. Stir to combine.
3. Melt the butter in a saucepan over medium heat. Add marshmallows.
4. Once marshmallows are melted, remove from heat and add in the cookie/cereal mixture. Mix well.
5. Press mixture into the 9x3 inch prepared pan.
6. Melt the red chocolate wafers in the microwave on low heat, stirring every 15 seconds until smooth.
7. Spread the melted chocolate over the Rice Krispie squares. Before the chocolate cools, pour the heart-shaped sprinkles on top.

Lemon Poppy Seed Loaf

While I love chocolately desserts, once in a while I’m in the mood for something more refreshing and a bit tangy. This lemon poppy seed loaf has been my favourite chocolate free dessert lately. It is very flavourful and so easy to make. I have made it twice this month already and it seems to disappear quickly.

Recipe

Ingredients:

Bread
1 3/4 cups all-purpose flour
1 1/4 tsp baking powder
1/2 tsp salt
3/4 cup granulated sugar
2 large eggs
1 cup lemon yogurt (I used Yoplait’s Lemon Meringue Parfait)
1/2 cup canola oil
1 tsp vanilla extract
2 tsp lemon zest (or the zest from 1 lemon)
1 tbsp poppy seeds

Glaze
3/4 cup powdered sugar
2 tbsp fresh lemon juice (or the juice from 1 lemon)

Directions:
1. Heat oven to 350 degrees
2. Coat an 8.5 x 4.5 inch pan with cooking spray
3. In a medium bowl, whisk together the flour, baking powder, and salt
4. In a large bowl, whisk together the eggs, yogurt, sugar, oil, vanilla, lemon zest, and poppy seeds
5. Gradually add the flour mixture into the egg mixture, stirring until just incorporated
6. Pour the batter into the prepared pan and bake for 55 minutes or until golden brown
7. While the bread is baking, prepare the glaze by combining the powdered sugar and lemon  juice in a small bowl. Stir until smooth.
8. Once the bread is done baking, remove from oven and let it cool in the pan for 5 minutes before transferring it to a wire rack to cool for 10 minutes
9. While the bread is still warm on the cooling rack, spoon the glaze over top

Quinoa with Kale, Pomegranate, & Feta

I hosted Christmas Eve dinner this year and wanted to make a dish that was light, healthy, and red and green for the holidays.

I decided to make quinoa with kale, pomegranate, and feta because it is a great complement to any other dish, it’s good for you, and it features ingredients in festive colours. Not to mention, this dish is perfect to serve year round!

Recipe

Ingredients:

Salad
1 package of quinoa (255 grams)
10 leaves of kale, washed and cut into small pieces
1 pomegranate
1 cup of crumbled feta

Dressing
6 tsp honey
2 tsp dijon mustard
4 tbsp white wine vinegar
3 tbsp olive oil
salt and pepper to taste

Directions:
1. Cook the quinoa according to package directions (I boil 2 cups of water, stir in the quinoa, reduce heat and cover. Let simmer for 12 minutes. Remove from heat and leave quinoa covered for 5 minutes to absorb any remaining water).
2. Allow the quinoa to cool completely (I usually cook it two hours ahead of time or I cook it the day before and store it in the fridge).
3. Whisk olive oil, white wine vinegar, dijon mustard, honey, salt, and pepper together in a bowl until well mixed.
4. Place the kale in a large bowl and pour the dressing over it, mixing until coated.
5. Add the cooked quinoa, feta,and pomegranate seeds, tossing thoroughly to combine. 



What’s your favourite holiday dish?