Brad Pitt and Jennifer Aniston may be ancient history, but there’s one American super-couple that isn’t going anywhere anytime soon: peanut butter and banana. Today’s recipe takes the classic sandwich and, well, turns it inside out to create a savory snack or a meal on the go.

The Ingredients: Everyone knows bananas are high in potassium, but their high fiber content and the variety of sugars they offer (glucose, fructose, and sucrose) make them ideal sources for extended energy. They are also high in iron. Besides being the one of the tastiest snacks, peanut butter is also one of the healthiest: it’s high in monosaturated (good!) fats that help prevent bad cholesterol from building up. PB also contains nutrients like niacin and calcium.

The Recipe:

3 large, very ripe (read: disgusting and brown) bananas

2 eggs

1/2 cup butter or substitute (my fave for baking is Earth Balance)

1 1/2 TBS sour cream or buttermilk

1 tsp lemon juice

1 cup sugar

1 cup natural peanut butter

1 1/2 tsp baking powder

1/2 tsp baking soda

2 cups flour

Note: For a real peanutty punch, replace 1/2 cup of flour with peanut flour

Read More »

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Get that perfect sunkissed look for Spring.

It’s officially fall. The air is feeling crisper, the leaves are changing and girls are dusting off their Uggs.

Which means it’s time to bust out those fall recipes and all things pumpkin.

I’m a huge fan of pumpkin bread; it just tastes like fall. This recipe is my absolute favorite – it’s always moist, it’s the perfect combination of spices, and it’s easy enough that I can do it. So get the oven ready, bask in the scent of it, and then dig in.

INGREDIENTS

• 1 cup butter or margarine, softened

• 3 cups sugar

• 3 eggs

• 3 cups all-purpose flour

• 1 tablespoon baking powder

• 1 1/2 teaspoons baking soda

• 1 1/2 teaspoons ground cinnamon

• 1 1/2 teaspoons ground cloves

• 1 1/2 teaspoons ground nutmeg

• 1 (16 ounce) can solid pumpkin Read More »

All-purpose. Wheat. White whole-wheat. Self-rising. Bread. Rye. Cake.

What the heck is the difference between all those flours?

Well, I’m here to tell you. Flour 101, here we go!

All-purpose: As you might gather from its rather clever name, all-purpose flour can be used for pretty much anything and everything. People on gluten-free diets can’t have it, but if you don’t have to worry about that, you can use all-purpose for baking, cooking, bread-making… whatever. It’s all good.

Wheat: Wheat flour is like all-purpose’s healthier and less versatile cousin. It has fiber and protein that all-purpose doesn’t have, but it can be a pain to bake with because it tends to produce very dense items. In many recipes, it’s OK to sub up to 1/3 the total amount of all-purpose flour with wheat flour.

White whole-wheat. Now this is good stuff. White whole-wheat flour has all the nutrition of wheat flour with the lightness of all-purpose. I wouldn’t use it to replace the full amount of all-purpose in any recipe, but you should be able to sub in at least half the amount. These delicious muffins use entirely wheat flour, and white whole-wheat gives them a nice, fluffy texture. Read More »

When budgeting, I have two primary concerns that I think many college students share:

1) Pay rent to keep a roof of some sort over my recently highlighted head.

2) Social spending, as in, how many nights a week do the remaining funds allow for.

Please note that these are not necessarily considered in that order, which can cause trouble.

Depending on whether your college town is ridiculously expensive (see: going to college in a major city) or suuuper cheap (see: anyplace where drinks are less than $4.00 each or has promotions like “dollar long island night”), your bank account is going to take a very different sort of beating by means of your social budget.

But food is an essential, and when takeout can cost more than your bar tab, grocery shopping to save some green is a great habit to have. Read More »

Bet you didn’t know that:

• Spraying your oven with water will make your bread crisp and brown. Getting a nice crust on homemade bread is tricky, but steam is the key. Fill a clean spray bottle with water, then lightly spray the bottom and sides of the oven right after you pop in the bread. You can also create steam by warming up a pan in the oven and then dumping a little bit of cold water in the pan as you start to bake the bread.

• You can make better rice by rinsing it. Most types of rice contain excess starch, so if you think ahead a little bit, you can get far better-tasting rice. Soak the amount of rice you’re using in clean, cold water for 20 minutes before cooking it. When it’s done soaking, drain it and rinse it thoroughly a few times. The result: a less sticky, nicer-tasting batch of rice.

• Stainless steel will get rid of garlicky fingers. If you’ve been chopping and chopping cloves of garlic and your fingers have the scent to prove it, rub them for a minute on the side of a stainless steel knife or the bend of a stainless steel faucet. Use some muscle! Then lather up with soap and wash your hands normally. When you’re finished, that garlic smell should be almost totally gone.

[Image courtesy of 4hisglory.wordpress.com]

I apologize to the lactose intolerant, this may seem a bit insensitive. But I love me a grilled cheese.

Something about grilled cheese is so fantastically comforting. It’s crunchy, yet gooey. It’s not too hot, it provides the perfect amount of warmth. It can be dunked in tomato soup, or can stand alone. And anyone from the age of 8 onward can make it! Just be careful not to burn it.

A recipe for grilled cheese may seem foolish, but it can be an art form. And yummy as the diner-style ones are, you can make a healthy one in two seconds. And it’s still delicious.

Sammich for one:

2 slices of 2% milk American cheese

2 slices whole wheat or multigrain bread

non-stick cooking spray

frying pan

Assemble your sandwich (I have faith you know how to do this). Spray the exposed bread on each side with non-stick cooking spray and put them in the frying pan, letting the bottom piece of bread toast and allowing the cheese to start getting melty. Flip as you deem appropriate to toast the other side and melt the rest of the cheese. I prefer my bread to be a golden brown but some people are pickier about the crunch factor. Read More »

Mmmm, brunch. Hands-down, this is the best part of my weekend. I love a diner as much as the next New Yorker, but I was raised in the Midwest on the kind of French toast that will have you longing for lazy Sunday afternoons in your kitchen. This is what I usually make for one person… but feel free to double if you’ve got company…

You’ll need:

3 slices of bread (switch up as you prefer, but it can be done with wheat, white, multigrain… up to you. Rye may not be the best choice here)

1 egg

milk (I prefer skim, but use whatever floats your boat)

ground cinnamon Read More »

Basically, I ran out of things to eat.

Yeah, yeah, it shouldn’t be that hard. But somehow nothing seems quite satisfying enough, quite interesting enough when I have to think so hard about my food.

I am not the kind of girl who diets. In fact, I’ve never been on a diet in my entire life (excluding this “Passover diet” that I go on every year for a week). And I’ll tell you, I don’t like it. If I had to be so careful about what I ate all the time, I would definitely be a much bigger bitch.

Which is really making me a better person. Because now when someone is rude to me on the train, I can think, “oh, they must be on a diet,” and let it go. Thanks, Passover!

In any event, the last couple of days were annoying. I missed out on free Beard Papa cream puffs, on free cookies, on going out to (not free, but still) pizza with friends, etc. etc.

I ate Pinkberry frozen yogurt for lunch one day when I was in a rush and couldn’t think of anything else that was fast.

I was not always nice to my boyfriend. Read More »

I should probably point out that I am crappy Jew and, even in not eating chametz (leavened bread), I’m not actually keeping Kosher for Passover. There are lots of rules that I suck at and am therefore not doing. Think of me as a Secular Jew. That’s probably the nicest possible term.

Anyway, Day 3. I woke up hungry. I ate leftover lox (with nothing else because I am super gross) and drank coffee. Then I went about my daily business.

I didn’t get a chance to eat again until the early afternoon and by then I was starving, I mean like in a dizzy, light-headed kind of way. Usually I can wait a bunch of hours before eating again. But then again, usually I eat bread.

So I had chicken and broccoli for lunch and felt better but still hungry.

Round it off with an apple and I’m doing really great, right? Actually, maybe I’ll lose weight on this after all. Coincidentally, of course.

Buuuuut then I felt hungry and depraved and ate a whole bunch of chocolate. Twice.

Happy Passover. Hand over the bread.