Banana Bread (Pan de Banana)

I am labeling it as American because this type of bread is well, easily found in American places, and I haven't seen it in other ethnic stores only in American, and it's usually sold pre-packaged and in plastic (like most American sweets) so I'm guessing it's American.

This is my version of banana bread. It is VERY SIMPLE and BASIC, I know there's people that add sour cream, or only use oil, etc. but I like to keep it simple and with bold flavors I like.

This recipe in my blog is MY recipe BUT it is from a recipe that I altered slightly to suit my families taste and preference. If you want to see the original recipe see below:

http://allrecipes.com/Recipe/Banana-Banana-Bread/Detail.aspx

Anyways so here is my alteration and version

Ingredients:
-2 cups all purpose flour
-1 tsp. ground cinnamon
-1 teaspoon baking soda
-1/4 tsp. salt
-2 1/3 cups mashed ripe bananas (it doesn't have to be exact I used like 7 small bananas, I'm sure 5 medium to large is fine to, also bananas can be black to, I just make banana bread whenever I have to many bananas and they are starting to get passed their prime haha)
-1 stick of butter (1/2 a cup)
-3/4's cup of dark brown sugar or "piloncillo" (unrefined raw cane sugar, if using Piloncillo I grind it in a mortar with a pestle made from lava rock, I didn't have any on hand so I used dark brown sugar which has a similar taste)
-2 whole eggs
-1/2- 1 cup chopped walnuts (I wish I had some they would've added wonderful texture, if you have them or have time to go get some do it and add it to the bread you won't regret it, unless of course you hate nuts or are allergic to them for some reason)

Directions:
(1)Pre-heat oven to 350 degrees, grease and dust with flour a baking dish (like a loaf pan, if you don't have one use whatever you want)

(2)Sift flour, salt, baking soda, and cinnamon set aside in a large bowl.

(3)Mash bananas with whatever you have (I mashed it with a fork) set aside.

(4)In a seperate bowl beat butter and dark brown sugar until creamy, then beat in eggs, after incorporated beat in mashed bananas.

(5)Now add the banana mixture and walnuts (if using walnuts) to the flour mixture AND DO NOT I REPEAT DO NOT OVER BEAT!!! Gently fold it with a spatula quickly to get it incorporated. If you over beat it you will get a tough bread.

(6)Add batter to the baking dish, shake a bit so it sets evenly. Put in oven in the center and bake for about 60- 70 minutes (until center is not raw, peoples ovens vary so check it towards the end by inserting a knife in the center, if the knife comes out clean it's done)

P.S.

The reason I used dark brown sugar or "piloncillo" and cinnamon as the only flavoring is because in my house we are used to eatng fruit in syrups made with piloncillo and cinnamon so it would appeal more to us.

I'm sure you can add a teaspoon of vanilla extract or even a small dash of rum or dry white wine.

Ginger and Garlic Tea

This recipe is a tea for when you are sick and have colds and flu symptoms (stuffy nose, sore throat, headache, fever, etc.)

It is not a tea you drink for "enjoyment" or because it "tastes good" you drink it because it's healthy and makes you feel better.

I learned to make this tea from my mother who was taught to make it by a Chinese acquaintance whom she use to work for who always prepared this when she was sick.

The reason this tea is good for you is because ginger root is anti-inflammatory thus reduces inflamation helping with congestion, stuffy nose and headaches. Plus ginger in Chinese hot and cold theory is considered a "hot food" which is good for colds. Garlic on the other hand is anti-bacterial and boosts immune system, good for blood circulation to.

You don't have to take my word for it you can do some research if you don't believe me :) I'm sick right now and to lazy to go look for sources.

So since I've been sick I've been drinking some ginger and garlic tea, some chicken soup with lots of veggies, and my over the counter medication. I need to get better soon I've only been sick since Friday afternoon.
Ingredients:
-8 cups water
-6 cloves of garlic, peeled and cut in half lengh wise
-1 big thumb size piece fresh ginger root, peeled, thinly sliced into rounds then cut in half

Directions:
(1)In a pot put water, ginger root, and garlic, bring to boil on high then leave on medium heat covered for 10 minutes boiling, the water will change color and be a cloudy light gold color? Kinda murkey.

(2)Serve in a cup, but be sure to strain it when serving you don't want pieces of ginger or garlic when your drinking it.

(3)Drink through out the day, and yeah that's it. That's what I do :) Just wanted to share. Also if it's cold it tastes stronger and terrible so have it hot or warm.

P.S.

Lime and honey is also good for soar throat though I do not have a soar throat just fever, light coughing, and stuffy nose but it's getting better :)

Oh yeah this tea does stink throws strong ginger and garlic aroma... so yeah... if you can't stand it which I can't add a lot of freshly squeezed lime and honey to taste.

Jalapeños en Vinagre (Jalapeños in Vinegar)

In my house we love pickled, salty, pungent, spicy, and sour stuff (not something many have acquired a taste for) Pickled Jalapeño peppers are very common in Mexican cuisine as a condiment to enhance you experience eating other stuff, like it goes well with greasy and fried foods (like most acidic foods do) it helps cut through the richness and stimulates the tongue ;) It's also really healthy.

We use to buy the cans which are very popular our favorite brand for pre-made pickled Jalapeños is "GOYA- Jalapeños en Escabeche" we figured if we buy them so often and enjoy them we should just make our own in huge batches, it's cheaper, and you know exactly what quality of ingredients you used and what's in it, how old it is, etc. MUCH BETTER TO YOU HAVE CONTROL!

My mother likes to make this with other vegetables like cauliflower, carrot, garlic and onion in combination with Jalapeño Pepper. You could also add half cooked potatoes sliced into rounds very tasty in here when pickled.

Ingredients:
-3 lbs. Jalapeño Peppers washed well
-1 lbs. Cauliflower washed seperated into medium florets
-1 lbs. carrots peeled cut into diagnol ovals
-3 big onions cut into rings (not to thin)
-1 head of garlic cloves peeled (not mashed or anything like that the garlic is optional)
-4-6 tablespoons of salt
-1 tablespoon whole black peppercorns
-1 1/2 tablespoons dry oregano
-1-2 sticks of cinnamon (optional)
-1/4-1/2 cup extra-virgin olive oil
-1/2 white vinegar 1/2 clean drinking water (enough to fill containers I ended up using 6 cups
vinegar 5 cups water I wanted more acidic)

You will need:
-1 big jar or container and one medium one

Directions:
(1)Bring in a large pot water to a boil, boil carrot until it changes color but not soft still crunchy, set aside and rinse with cold water to stop cooking, do the same thing to the cauliflower and set aside.

(2)Cut 1 pound of chiles in half this will help the pickled veggies get more spicy. The other 2 pounds leave whole with tail and all. Set chiles in a big bowl or pot, get each whole one and simply stab through it right in the center (not cut in half just one stab this is to let the vinegar flow into the chile)

(3)Heat olive oil on medium high heat in a big pan, add chiles in one layer and let it cook until the skin wrinkles nad blisters a bit on one side and the other side to DO NOT OVER COOK IT'S JUST TO LIGHTLY WRINKLE THEM! AND INFUSE THE OIL, do this in a couple batches.
(4)While frying the chiles also fry the cinnamon sticks together with the chiles to infuse the oil with cinnamon.


(6)Now put the chiles in 1 GIAGANTIC BOWL (or in 2 big bowls) and toss with carrot, cauliflower, garlic, onion, oregano, peppercorns, and salt.

(7)Put this mixture into the containers carefully.

(8)Mix vinegar, water, and oil used to fry chiles along with cinnamon stick mix well together.

(9)Pour this into the containers where you have chile mixture, seal and shake well, turn upside down and back up and shake it up, uncover taste vinegar in bottle if you think it needs more salt add more salt, cover and shake again to let salt incorporate well, if vinegar taste good and flavorful like it has enough salt then it's good, seal well and leave out 2-3 days then it's good for eating.

(10)You can leave at room temperature or in fridge it can last a couple months.

P.S.

It is normal for the garlic to turn bluish after awhile.