Yummy Banana Bread, with a Secret Ingredient (Beans!)

Today I'm sharing with you something revolutionary and mind-blowing that I discovered last week. In a constant effort to make healthier choices without compromising flavor, I am always interested in new ideas. Last week at my monthly book club, the hostess shared some fantastic carrot cake that was moist and delicious! And then she told us, "There's no oil! I used refried beans!" I was shocked! Now WHAT? Refried beans in a carrot cake? You've got to be kidding! My initial thought was, "This is going to taste like a carrot cake burrito" and I'm sorry, but that just doesn't sound good. To my utter surprise, her cake was delicious and guilt free! No oil, which means low fat, added protein from the beans, and a vegetable to boot! What's not to love about this tasty treat?

This week, as I was staring at the ominous ripe bananas on my counter, I had to give it a try myself. I did a little research, found lots of possible recipes to try, and conducted experiment #1 on Sunday. Unfortunately, my healthy tweaks went a little overboard and it was a bust. But today, after looking at an absolutely perfect photo on the blog Mommy's Kitchen, I had to give it another try, and reign in my healthy urgings. Just to give you a taste of my healthy experiments (which you may take or leave, and your bread will still be amazing) here are some of my favorite ingredients: I use coconut oil for part or all of the butter or shortening in any recipe I can; I also use coconut sugar for part or all of the sugar. Feel free to explore these options and decide whether these might work in your kitchen.

Best of all, I am able to use FRESH spices from Spice Traders Mercantile that really push this Banana Bread over the top! Freshness is the key! We all know that fresh fish is better than well, NOT fresh fish. It's the same with spices! If you haven't had the opportunity to cook or bake with fresh nutmeg, for example, freshly grated from the nut, try it and you'll understand my passion for fresh spices.

Without further ado, here it is!

Banana Bread with Beans

1 3/4 c sifted white flour (or 1 c white, 1/2 c whole wheat)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp Spice Traders Mercantile fresh cinnamon (several varieties!)
1/3 c shortening (or use coconut oil, warmed until soft, SEE NOTE BELOW)
2/3 c sugar (or 1/3 c coconut sugar, 1/3 c white sugar)
3 eggs, well beaten
2 medium ripe bananas, peeled and mashed
1 tsp vanilla extract
1 tsp Spiced or Dark Rum, or Brandy (optional)
1 c pureed canned white beans, any variety, just pop them in your food processor, drained and a little water added
1/2 c chopped pecans
1/3 c chocolate chips (this is just my taste, use as much as you'd like)

Reserved chocolate chips and pecans for topping
Cinnamon and sugar mixture for topping, making sure to use fresh cinnamon from Spice Traders Mercantile, it makes a HUGE difference!

Preheat your oven to 350 degrees. In a large mixing bowl, sift together flour, baking powder, baking soda, salt and STM cinnamon. Set aside. In the bowl of an electric mixer, cream shortening and sugar. (NOTE: If using coconut oil, you will need to warm the oil in order to cream it with the sugar. My technique for this is to  create a double-boiler by placing a small puddle of water in a large pot and setting my mixing bowl over it just until the coconut oil is soft (under a minute) and then returning it to the stand mixer to mix. You may find that after you add the cold eggs, it may become solid again in your bowl. If this happens, once you have finished making the batter, feel free to return your mixing bowl to the double boiler pot warming just enough to soften the oil (no more than 30 seconds) taking care not to cook the eggs in the batter. Mix again just until oil is incorporated, under 30 seconds). To the creamed sugar, add eggs one at a time, beating well. Blend in vanilla extract and rum or brandy.

Next add the dry ingredients gradually, alternating with a banana and with the pureed beans until all ingredients are just blended until moist. Add pecans and chocolate chips to mixture, stirring gently until incorporated. Pour batter into a greased loaf pan or in 4 mini loaf pans. Top with a few reserved pecans and chocolate chips, and a generous sprinkling of cinnamon and sugar.

Bake for 35-40 minutes or until a toothpick comes out clean. Let cool in pan for 10 minutes before removing. Let cool completely before slicing, or it may be difficult to slice.

Recipe adapted from mommyskitchen.net

Fool-Proof Pizza Crust, Deep Dish or Stone

Next time you're craving pizza, or you have a few odds and ends toppings in the fridge, try this fool-proof pizza crust recipe! Yep it's just like that pizza you would have ordered, only made from scratch, simple and delicious! And you won't be nickle and dimed for all your crazy topping creations. This is a win-win! And the leftovers (if by chance there are any) are far better than any delivery cold pizza! 

Don't forget to pick up your favorite Spice Traders Mercantile craft beer to go along with this fabulous dish! How about Bear Republic's Racer 5, India Pale Ale, Trader Bill's favorite pizza night Ale. Come in and pick one out today!

Famous Original Pan Pizza Recipe

Serves/Makes:   4

INGREDIENTS: ("STM" Spice Traders Mercantile)

1 1/3 cup warm water (105 degrees F)

1/4 cup non-fat dry milk

1/2 teaspoon salt (try STM Roasted Garlic Salt)

1 tablespoon sugar

1 package dry yeast (or 1 Tbs loose yeast)

3 tablespoons STM Rosemary or Garlic EVOO (for dough) 

4 cups flour (start with 3, gradually add till dough is barely not sticky)

1 1/2 tbs STM Rosemary or Garlic EVOO per pan

Spice Traders Garlic Infused EVOO

***Sauce***

1 can (8 ounce size) tomato sauce

3 tsp STM Pizza Seasoning Blend

PREPARATION:

Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add to flour in a mixer and mix until dough forms and flour is absorbed. At this point, dough can be refrigerated to allow yeast to develop flavor. Can be refrigerated for up to 4 days.  Wrap tightly in plastic wrap and keep an eye on it to make sure it doesn't break free in the fridge and dry out. 

Turn out on to a flat surface and knead for about 10 minutes. Divide dough into three balls. In three 9" cake pans, put 3 Oz. of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9" circle. Place in cake pans. 

Brush the outer edge of dough with STM Garlic Infused EVOO. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours. (I don't always let it rise, it still puffs up nicely. You can also just roll it out on a pizza stone and make a regular crust pizza also, works great with a little corn meal sprinkled under the dough. 

Sauce: 

Combine ingredients and let sit for 1 hour, best overnight. 

For Each Nine Inch Pizza: Preheat oven to 475 degrees F Spoon 1/3 cup sauce on dough and spread to within 1" of edge. Distribute 1 1/2 Oz. shredded mozzarella cheese on sauce. Place toppings of your choice in this order: Pepperoni or Ham Vegetables Meats (cooked ground sausage or beef) Top with 3 Oz. mozzarella cheese. If you have a stone, place cake pans on stone in stove. Cook until cheese is bubbling and outer crust is brown. (Our fave new toppings are carmelized onion, sun-dried tomatoes and feta sprinkles). 

This recipe is from CDKitchen for Pizza Hut Original Pan Pizza

Truffle Oil Inspiration and a Creamy Cauliflower Soup

What in the world is Truffle Oil? Here at Spice Traders Mercantile we carry a wide selection of specialty oils, including White Truffle Oil. So what is it? Well, the simple answer is, truffle oil is a unique delicacy that combines the organic aromatics found in truffles (the mushrooms, NOT the decadent chocolates, sorry chocoholics) with an oil base, usually olive oil. My own discovery of this unique new culinary delight is quite recent. During a trip to Pike Place in Seattle, with my epicurean father, he shared with me his own discovery of truffle oil as we shopped.

Pike Place Market, Seattle, WA

While meandering the shops at Pike Place, we passed by one of the many delicious delis. As fate would provide, the very truffle oil we were discussing was being sampled to the bustling crowd. First, we tasted a most delicious Cauliflower Soup, served in a tiny paper cup. Next, we were given that same soup with ONE DROP of truffle oil on top. WOW! It took an already incredible soup and pushed it out of this world! The complexity, warmth and depth the one drop of truffle oil provided was something I have never experienced. From that taste, I have been on the hunt for both the perfect truffle oil to experiment with, and the perfect base to exalt to a higher culinary sphere with one precious drop of said truffle oil.

There are many uses for truffle oil, besides just a few drops over your favorite creamy soup. To ignite your imagination, here are a few ideas, with a word of caution. The secret to properly experiencing truffle oil is truly adhering to the adage "less is more," as many chefs loudly caution (and arrogantly chastise, let's be honest). Truffle oil is to be used as a finisher, not for cooking, and not to be heated as the heat will destroy the complexity of the scents in the oil. But don't be discouraged! You don't have to be a stuffy "chef" to enjoy this specialty. And without further ado, here's how:

~ Mix a few drops with honey and drizzle over apples, brie and candied walnuts.
~Add a teaspoon to your favorite olive oil, lemon, vinaigrette salad dressing. This also pairs well with specialty cheeses.
~Drizzle a small amount over your next pasta, potato, or other starchy carb dish. These dishes provide an excellent "medium" in which to showcase the powerful addition of truffle oil. Don't be shy, try it on your own mac and cheese!
~Use as a finisher with popcorn, french fries, oven-baked potato chips with a pinch of salt. Delish!
~Add a few drops to scrambled eggs and serve over toast.
~Dress up your next artichoke dip with a few drops, taste as you go.
~To augment any mushroom dish, again, just a few drops as a finisher. Think mushroom pasta, a good red meat and mushroom dish, or as simple as a grilled cheese and mushroom sandwich.
~Just a few drops at your next fondue party, your friends will rave at your culinary prowess!
~Lastly, as I sampled at Pike Place Market, add a few drops to your favorite soup, be it Cauliflower, Mushroom or Pureed Garlic Chick Pea.

To get you started on your road to experimentation, here's a perfect Cauliflower Soup recipe. Be sure and pick up a bottle of our White Truffle Oil from us, here at Spice Traders Mercantile in Spokane, WA.

Creamy Cauliflower Soup Recipe adapted from myrecpies.com, Sunset Magazine


1 Tbs olive oil

Photo courtesy myrecipes.com, Sunset Magazine

2 med. onions, chopped
1/2 tsp sea salt
5 cloves garlic, minced
1/2 c dry white wine, like a Sherry
1 large head califlower, about 2 lbs, chopped
4 c chicken broth
Freshly ground white pepper

2 tsp truffle oil
2 Tbs minced chives
2 Tbs flat leaf parsley, finely chopped

1. Heat olive oil in a large pot over medium heat. Add onions and salt and sautee until onions are translucent, about 5-8 minutes. Add garlic and wine. Cook, stirring, until liquid is almost completely evaported., 3-5 minutes.
2. Stir in cauliflower and broth and bring to a boil. Reduce heat and simmer, cover, and cook until cauliflower is very soft, 20-25 min.
3. Blend soup with an immersion blender, or blend in batches in a blender until very smooth. Leave soup as chunky as you prefer. Combine by stirring, adding salt and pepper to taste.
4. Garnish with a few drops of truffle oil per bowl, and a sprinkle of chives and parsley.