2/3 c. water
2/3 c. flour
2 tsp. sugar
2 tsp. vegetable oil
oil for deep frying
cinnamon sugar for dredging (1/3 c. sugar + 1 tsp. cinnamon)
Combine water, oil, salt, and sugar in a saucepan and bring to a boil. Add the flour all at once, and combine into a thick paste, pressing with a rubber spatula to break up any lumps of flour. Allow to cool in the pan.
Put dough into a canvas pastry bag or cookie press fitted with a large star tip (the dough is very stiff and is hard to extrude with a pastry bag). Extrude out roughly 5 inch long pieces into 375°F oil, 4 or 5 at a time, and cook until golden brown, about 3 or 4 minutes. Drain on paper towels, then toss in cinnamon sugar and serve warm. This will make about a dozen.
I served these with a thickened hot chocolate made from 1/2 c. of milk, one disc of Ibarra Mexican-style chocolate, and a 1/2 tsp. of corn starch.
Word to the wise: I had a little bit of dough left in the pastry bag that I couldn’t extrude out, so I rolled it between my hands to drop in the oil. Don’t do this. The exterior of this bit set, then the interior expanded and burst, spraying hot fry oil. I escaped serious injury, but it was a close call.
- 1 lb steak (preferably flank, flatiron, or skirt steak)
- salt and pepper
- 1/2 cup Greek yogurt or mayonnaise (lowfat is fine)
- 1 Tbs minced chipotle chiles
- 1-2 Tbs lime juice
- 1/2 cup refried beans
- 1 avocado, pitted and sliced
- 1/2 cup shredded Pepper Jack cheese
- 4 sandwich or burger buns, halved
Prepare grill to cook over medium-high heat. Season both sides of the steak with salt and pepper. Grease the grates well, then cook the steak until charred on both sides and cooked to your liking (about 4-7 minutes per side for medium). Transfer the steak to a cutting board and tent with foil. Allow to rest 5 minutes.
Meanwhile, in a small bowl whisk together the yogurt, chipotles, and lime juice. Taste and season with salt as desired.
Slice the steak as thinly as possible, then chop into bite-sized pieces. On the bottom half of each roll, spread about 2 tablespoons of refried beans. Top with the chopped steak, avocado, and then sprinkle about 2 tablespoons of cheese over the top. On the top half of the bun, spread about 1 tablespoon of the chipotle sauce. Place the top of the bun over the cheese, and lightly press down.
Arrange the sandwiches on a baking sheet and place the sheet directly on the grill. Close the cover and cook until heated through and the cheese has melted, about 2 minutes. Serve.
Makes 4 Sandwiches
Chocolate Chip & Pistachio Banana Bread
We had 3 very ripe bananas on the counter, so I had to make this. There was no other choice.
This banana bread was the best I’ve ever made! It was so airy and light, chocolatey and delicious. The secret to moist quick breads is that once the wet ingredients hit the dry, you only stir a few times, just to combine, and then bake right away. Once the wet ingredients hit the dry, it activates the baking powder and causes the batter to puff up and become light and airy. If you over mix, it can become dense and dry.
Heat oven to 375. Butter a square baking pan or loaf pan.
Sift together 1¾ cup all-purpose flour, ¾ cup granulated sugar, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt
Mash 3 large, very ripe bananas and mix with ½ cup melted butter (cooled), 1 tsp pure vanilla extract, and 2 scrambled eggs. Fold in 1/2 bag of chocolate chips and 1/2 cup of your favorite nuts.
Mix the wet ingredients into the dry just until combined. Pour into prepared pan and bake for 45 to 55 minutes, depending on the shape of the pan, until the sides pull away and a toothpick inserted in the center comes out clean.
Serve with coffee or tea. Yum!
Cute idea: IOU forgiveness credit
Page 1 of 6