this is what was on the menu last night:
Butternut Squash Enchiladas
(click for recipe)
this is something Ive been doing for years, we dont follow any type of recipe for it, we just do the following:
lay asparagus spears in baking dish (make sure none overlap)
drizzle with olive oil
add salt and pepper
roast in a 350 degree oven for 25-30 minutes
the tips will be slightly crunchy and the stalks will be crisp with a slight chewiness.
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
1/2 cup oil
3 1/2 bananas, very ripe, mashed (I used 4)
2 tablespoons creme fraiche or sour cream (I actually used non-fat greek yogurt)
1 teaspoon vanilla extract
2/3 cup walnuts, toasted and chopped (I did not do this)
Set oven to 350 degrees F.
Line the bottom of a loaf pan with parchment paper.
Sift together the flour, baking soda, cinnamon and salt.
Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes.
Drizzle in oil. Add mashed bananas, creme fraiche (or greek yogurt), and vanilla.
Fold in dry ingredients and nuts.
Pour into a lined loaf pan and bake for about 45 minutes to 1 hour.
*this recipe is GREAT to make in muffin form. Just reduce baking time to about 18-22 minutes.