Community Recipes
Food tells our stories. From comfort foods to cultural classics, they remind us that every dish connects us to one another and to the natural world.
The recipes were submitted as part of the 2025 EAT! exhibit at Matthaei Botanical Gardens, where visitors shared recipes that are meaningful to them. Together, they remind us that food connects us all, and that every meal begins with a plant.
Recipes
Banana
Ndizi na Nyama (Banana with Meat Stew)
From Adelaide Sallema
Ingredients:
• 6 green bananas (plantain-type)
• 500 g beef (or goat), cut into small cubes
• 2 medium onions, chopped
• 2 tomatoes, chopped
• 2 cloves garlic, crushed
• 1 tsp ground cumin
• 1 tsp curry powder
• 2 tbsp vegetable oil
• 1 cup coconut milk (optional but traditional in coastal areas)
• Salt and pepper to taste
• Fresh coriander for garnish
Preparation:
1. Peel the bananas and cut them into medium chunks. Place them in salted water to prevent discoloration.
2. Heat oil in a pot and fry onions until golden. Add garlic and spices, stirring for a minute.
3. Add the meat cubes and cook until browned.
4. Stir in tomatoes and cook until softened into a sauce.
5. Add the bananas and mix well with the sauce and meat.
6. Pour in enough water (or coconut milk for a richer flavor) to cover the bananas and meat. Simmer on medium heat until the bananas are tender and the stew thickens (about 30–40 minutes).
7. Season with salt and pepper. Garnish with fresh coriander before serving.
Serving suggestion: Traditionally served hot with a side of vegetables or as a stand-alone dish, this meal brings warmth to the table and often sparks stories of home and heritage.
For me, this dish carries memories of family gatherings where food was the heart of conversation, laughter, and cultural continuity. Each bite was not just nourishment but a reminder of identity and shared history.
I hope this recipe and story will add to the vibrant narrative of EAT! and showcase the enduring role of bananas in Tanzanian life.
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Banana Cookies
Yield: 24 cookies
Ingredients
For the Cookies
3/4 cup butter, room temperature
3/4 cup light brown sugar
1 egg
1 teaspoon vanilla
2 medium ripe bananas, mashed
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 cups all purpose flour
For the Frosting
1/4 cup butter
1/2 cup dark brown sugar
1/3 cup heavy cream
1/2 teaspoon kosher salt
2 cups powdered sugar
Instructions
Preheat the oven to 350°F
Line a baking sheet with parchment paper and set aside.
In the bowl of your stand mixer fitted with the paddle attachment beat the butter and sugar together for 2 minutes. Add in the egg, vanilla and bananas and mix for an additional minute, scraping the sides of the bowl as necessary. Mix in the baking soda and salt until incorporated.
Turn the mixer to low and slowly add in the flour, mixing until just combined.
Using a medium (2 tablespoon) cookie scoop, drop the dough on to the baking sheet 2 inches apart. Bake the cookies for 9-10 minutes or until the centers are set.
Transfer the cookies to a wire rack to cool completely.
For the Frosting
In a medium saucepan melt the butter, sugar, cream and together over medium-low heat. Bring the mixture to a full boil and boil for 2 minutes, stirring constantly.
Remove the pan from heat, stir in the salt, and allow to cool for 5 minutes. Whisk in the powdered sugar and then cool for an additional 15 minutes, whisking every so often.
Spread the frosting on the cookies.
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Banana Balls
1 overripe banana, 1 cup flour, pinch of salt + vanilla, 1/4 teaspoon of baking powder. For dough and roll into balls. Toss in cinnamon sugar and bake at 375 for 15 minutes, optional drizzle with glaze.
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My Chef Friend Sean's Banana Bread
3-4 medium bananas, mashed, 1/2 cup packed light brown sugar, 1/2 cup granulated sugar, 2 large eggs, 1 tsp vanilla extract, 1/2 cup sour cream or Greek yogurt, 1 -1/3 cup APF, 1 tsp baking soda, 1/2 tsp salt, 3/4 cup chocolate ( mixed chips and chunks), 1/2 cup melted unsalted butter, optional: broken up chocolate baking bars, allspice, nutmeg, cinnamon, cardamom! 1. Preheat the oven to 350 2. Whisk flour, baking soda + salt, 3. Cream together butter and sugar w an electric mixer, 4. Add in mashed banana, eggs, sour cream, and vanilla 5. Fold in dry ingredients and then the chocolate, 6. Bake for 1 hr and 15 minutes
Chocolate Chip Banana Bread
1/2 cup unsalted butter, 1 cup brown sugar, 3 ripe bananas, 1 tsp vanilla paste, 1 egg, 2 cups AP flour, 1 tsp baking soda, 1/4 tsp salt, 1 cup chocolate chips, extra for top of loaf 1. Set oven to 350 and grease loaf pan 2. Mash bananas 3. Add wet ingredients (brown sugar, bananas, cooled brown butter, vanilla, egg) in a large mixing bowl. 4.mix dry ingredients in a bowl (flour, salt, baking soda), 5. Slowly add dry ingredients to wet ingredients 6. Carefully fold chocolate chips into batter. 6. Put batter in a greased loaf. 7. Bake for 55-65 minutes until a toothpick comes out clean. Enjoy!
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Zingerman’s Banana Bread: Recipe Co-Authored by: Lindsay-Jean Hard
“I helped Zingerman's Bakehouse shift to making their banana bread with the whole banana, peel and all!”
Zingerman’s Bakehouse Banana Bread Recipe
Yield: One 8 x 4-inch loaf
3/4 cup organic bananas
1/4 cup + 1 Tbsp Butter (melted)
1/2 cup + 1/3 cup Granulated sugar
1/2 tsp Vanilla extract
1 egg (XL, room temp)
1 cup All-purpose flour
1/4 + 1/8 tsp Baking soda
1/4 + 1/8 tsp Sea salt
For conventional ovens, preheat the oven to 350°F 20 minutes prior to baking.
Instructions:
Prepare the bananas. Let them ripen until mottled with black spots. Wash them well, cut off both ends and freeze at least overnight. Defrost. As the bananas freeze and defrost they will turn black. They do not need to be black prior to freezing.
Put bananas into a Cuisinart. Puree until they are a smooth paste. You may see tiny dark specks of the peel. This is fine.
Put the bananas in a mixing bowl. Add the granulated sugar, egg, vanilla extract, and melted butter to the bowl and mix well. Scrape the bowl and spoon with a spatula or bowl scraper to incorporate into the batter.
Mix the dry ingredients together and add to the batter. Mix only to incorporate, scrape down the bowl and spoon, and stir in any streaks.
Deposit the batter in a non-stick or sprayed 8×4-inch loaf pan.
Bake in a preheated oven for 40 minutes.
Insert a tester into the center of the banana bread to check for doneness. The tester should not have any batter stuck to it and the loaves should be a nice golden brown color.
Allow the loaves to cool completely before slicing or freezing. Banana bread can be stored at room temperature in plastic for up to a week or frozen for up to two months. Thaw on the counter at room temperature.
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Banana Bread
1 cup sugar
½ cup butter
2 eggs well beaten
2 cups flour
1 tsp baking soda
3 masked ripe bananas
1 cup units (optional) Cream butter and sugar together until smooth. Add eggs to the creamed mixture. Add flour, baking soda, to butter and egg mixture. Stir to blend well. Add banana and optional nuts, combine.
Pour mixture into a greased and flared loaf pan. Bake at 350 for 60 min or until a toothpick inserted on the center comes out clean. Remove from pan to cool before slicing.
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Banana Brownies
2 smashed bananas, 1 cup peanut butter, 1/4 teaspoon cocoa powder, pinch salt, 1 tsp vanilla, stir until smooth. Spread
Into a loaf pan. Bake 350°F until a toothpick comes out mostly clean, about 20 minutes =0.333 hours, brownies no dairy or egg
Goreng pisang
Deep-fried bananas covered in batter are a popular street food in Southeast Asia
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Banana Blossom Laj
From: Nicely
We boil the banana blossoms and dip them in fermented salted fish, or we stir-fry them with chili peppers and fish sauce.
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Banana Fritters
A traditional snack in India is fried banana fritters made in a batter of chickpea flour, water and a pinch of salt
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Spinach Banana Waffles
1 banana
1 c oatmeal
2 tbsp oil
1 tsp vanilla
½ teaspoon cinnamon
2 c spinach
Blend all the ingredients together and cook in a waffle maker.
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Fried Bananas and Yogurt
Unripe bananas fried + dipped in curd/ yogurt
Fried Bananas
Slice bananas. Put it in a small frying pan and add a small amount of butter. Heat the bananas and place several pieces of chocolate on each individual banana slice. Heat it until the chocolate melts. Enjoy! :)
Banana S’Mores
Replace graham crackers in a traditional s’more with bananas
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Banana Boats
Take a banana and cut it lengthwise
Fill the cut banana with mini marshmallows and chocolate chips
Close the banana, wrap in tinfoil, and cook over a fire for 3-5 minutes
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Banana Tea
Slice a banana in half with the peel attached. Boil for a couple of minutes. Drink when the temp is good. Best sleepy time tea. It actually works! Good Night!
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Banana Smoothie: By: Gabby K
Combine bananas with milk, ice, and any other favorite fruits, cinnamon, and nutmeg.
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Banana, Vanilla, Chocolate, Coffee, Cashew Smoothie By: Rogith Senthilraja
Mix them all together and you will have a smoothie.
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Chocolate Chip Banana Bread
1/2 cup unsalted butter, 1 cup brown sugar, three ripe bananas, 1 tsp vanilla paste, one egg, 2 cups AP flour, 1 tsp baking soda, 1/4 tsp salt, 1 cup chocolate chips, extra for the top of the loaf 1. Set the oven to 350°F and grease the loaf pan 2. Mash bananas 3. Add wet ingredients (brown sugar, bananas, cooled brown butter, vanilla, egg) to a large mixing bowl. 4. Mix dry ingredients in a bowl (flour, salt, baking soda), 5. Slowly add the dry ingredients to the wet ingredients. Carefully fold chocolate chips into batter. 6. Put batter in a greased loaf. 7. Bake for 55-65 minutes until a toothpick comes out clean. Enjoy!
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Banana Ice Cream
Freeze-ripened bananas
Mix with a spoonful of banana or cottage cheese, cinnamon, and vanilla, and blend. Once smooth, place in a dish for ice cream. If you add milk, it will be more like a shake!
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Sally’s Baking Banana Bread:
2 cups (250g) all-purpose flour (spooned & leveled)
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
3/4 cup (150g) packed light or dark brown sugar
2 large eggs, at room temperature
1/3 cup (80g) plain Greek yogurt or full-fat sour cream, at room temperature
1 and 1/2 cups (345g) mashed bananas (about 3–4 ripe bananas)
1 teaspoon pure vanilla extract
optional: 3/4 cup (90g) chopped pecans or walnuts, or 1 cup (180g) semi-sweet chocolate chips
Instructions:
In a medium bowl, whisk the flour, baking soda, salt, and cinnamon together. Set aside.
In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on medium-high speed until light and creamy, about 3 minutes. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) With the mixer running on medium speed, add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the yogurt, vanilla, and mashed bananas until combined.
Add the dry ingredients into the wet ingredients and beat on low speed just until combined. Do not over-mix. Fold in the nuts/chocolate chips, if using. The batter should be thick.
Pour and spread the batter into the prepared baking pan. Bake for 60–65 minutes, loosely covering the pan with aluminum foil halfway through to prevent the top from browning too much. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. Cool the bread in the pan set on a cooling rack for 1 hour. Remove the bread from the pan and cool it directly on the rack until ready to slice and serve.
Store wrapped tightly at room temperature for up to 3 days or in the refrigerator for up to 1 week.
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Food.Com Banana Bread:
ingredients
1⁄2cup butter, softened
1cup granulated sugar
2eggs, beaten
bananas, finely crushed (for serious and extreme moist and delicious, try 4 bananas)
1 1⁄2cups all-purpose flour
1teaspoon baking soda
1⁄2teaspoon salt
1⁄2teaspoon vanilla (optional)
directions
Remove odd pots and pans from the oven.
Preheat the oven to 350º / 180º.
Cream together butter and sugar.
Add eggs and crushed bananas.
Combine well.
Sift together flour, soda and salt. Add to the creamed mixture. Add vanilla.
Mix just until combined. Do not overmix.
Pour into a greased and floured loaf pan.
Bake at 350º / 180º for 55 minutes.
Keep well, refrigerated.
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Banana Cookies
Yield: 24 cookies
Ingredients
For the Cookies
3/4 cup butter, room temperature
3/4 cup light brown sugar
1 egg
1 teaspoon vanilla
2 medium ripe bananas, mashed
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 cups all purpose flour
For the Frosting
1/4 cup butter
1/2 cup dark brown sugar
1/3 cup heavy cream
1/2 teaspoon kosher salt
2 cups powdered sugar
Instructions
Preheat the oven to 350°F
Line a baking sheet with parchment paper and set aside.
In the bowl of your stand mixer fitted with the paddle attachment beat the butter and sugar together for 2 minutes. Add in the egg, vanilla and bananas and mix for an additional minute, scraping the sides of the bowl as necessary. Mix in the baking soda and salt until incorporated.
Turn the mixer to low and slowly add in the flour, mixing until just combined.
Using a medium (2 tablespoon) cookie scoop, drop the dough on to the baking sheet 2 inches apart. Bake the cookies for 9-10 minutes or until the centers are set.
Transfer the cookies to a wire rack to cool completely.
For the Frosting
In a medium saucepan melt the butter, sugar, cream and together over medium-low heat. Bring the mixture to a full boil and boil for 2 minutes, stirring constantly.
Remove the pan from heat, stir in the salt, and allow to cool for 5 minutes. Whisk in the powdere sugar and then cool for an additional 15 minutes, whisking every so often.
Spread the frosting on the cookies.
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Chelsweets Chocolate Chip Banana Bars
1/2 cup (1 stick) unsalted butter, room temperature 113g
1 cup packed light brown sugar 200g
1 large egg, room temperature 56g
1 1/2 tsp vanilla extract or vanilla bean paste 6g
1/2 tsp fine salt 3g
1 cup all-purpose flour 125g
1 cup mashed overripe banana – about 2 large bananas 250g
3/4 cup chocolate chips, chopped 125g
Instructions
Preheat the oven to 350°F / 175°C. Line an 8×8-inch baking dish with parchment paper and spray with cooking spray. Set aside.
In a large bowl or the bowl of a stand mixer, cream together 1/2 cup unsalted butter and 1 cup brown sugar with a stand mixer or hand mixer. Mix on a medium-high speed for about 2 minutes, until the mixture becomes lighter in color. You can also make this batter by hand with a whisk, but the butter will need to be quite soft.
Add in 1 large egg, 1 1/2 tsp vanilla extract, and 1/2 tsp fine salt. Mix on a medium-low speed until combined. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
Mix in 1 cup of all-purpose flour and mix on low until just combined.
Fold 1 cup mashed banana into the batter until they're fully incorporated.
Then fold in 3/4 cup mini chocolate chips or chopped chocolate chips, saving a few to sprinkle on top of the batter before they're baked.
Pour the batter into the prepared pan and sprinkle a few additional bits of chocolate on top of the batter.
Bake for 33-37 minutes, until the edges are golden brown, and the center is baked through. Rotate the pan halfway through to help the bars bake evenly.
Remove the pan from the oven and let it cool on a wire rack. Let the bars fully cool in the pan. Once cool, gently remove the bars from the pan and cut into 16 squares using a sharp, warm knife. Wipe the blade after each cut with a paper towel to get nice, clean cuts.
These bars can sit at room temperature for a few days or be covered with plastic wrap or stored in an airtight container in the fridge for up to a week.
Other ways to enjoy bananas:
Peanut Butter, Jelly, and Sliced Banana Sandwich
Banana Pudding with Fudge and Cinnamon Graham Crackers
Banana Dipped in Condensed Milk
Try banana bars with salted buttercream frosting, Caramel so good
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Cardamom
A traditional recipe for Pulla – a Finnish Cardamom Bread that tastes and smells heavenly.
From Jule Monnens
I lost the original recipe from one of my mom’s Finnish-American friends. This one is pretty close. I do not add any of the options suggested. This makes two extra-large braided loaves; feel free to halve the recipe. Allow 3 hours rising time (30 mins hands-on time)
Ingredients
• 1 1/2 cup warm milk (90–110 F)
• 2 packages active dry yeast – 4 teaspoons ( or sub instant yeast)
• 1 ½ cups sugar
• 2 eggs lightly beaten
• 2 tsp salt
• 6 1/2 –7 cups all-purpose flour, more for the counter
• 1/3 cup soft butter or melted butter, let cool
• 2 tablespoons ground cardamom
• 1 egg (for egg wash)
Instructions
Heat milk to a simmer, let cool (you don’t want it over 110°F), and add to a stand mixer or large mixing bowl. Add a pinch of sugar and stir in yeast, and let stand for 7 minutes. Stir again to make sure the yeast is dissolved and frothy.
With a wooden spoon or paddle attachment, stir sugar, eggs, cardamom, and salt. Beat until smooth. Mix in 3 cups of flour cup by cup, mixing until smooth and no lumps. Add the softened butter and mix well – the dough will get beautifully glossy. Continue adding the flour, a cup at a time, mixing to incorporate. It will be soft and tacky. Knead using a dough hook, adding a little more flour until the dough pulls away from the edges, 5 minutes. Alternatively, knead by hand on a well-floured surface, for 6- 7 minutes, adding a little flour at a time, until it is no longer sticky, but not too firm. At this point, if you wish, you could knead in some raisins and almonds. Shape into a ball.
Place in an oiled bowl, turning to coat the top, cover with a damp towel, and let rise in a warm area (85F) until the dough almost doubles in size. (I like to turn my oven on at the very start at the lowest setting, then turn it off, letting the dough rise inside, or place it on top of the stove.)
After it has almost doubled, divide it in half. This will make two extra-large loaves. (or make rolls, see notes)
To make the braided loaf, divide each dough ball into 3 pieces. Roll each piece into long ropes about 1 1/2- 2 inches thick. Braid the ropes and tuck under the ends. Place on a baking sheet lined with parchment paper (or in lightly greased, or parchment-lined loaf pan).
Beat the egg with tablespoon water. Brush the loaves with the egg wash. Sprinkle coarse sugar over the top and almonds if you like.
Let rise again at least 1/2-1 hour. Place in a preheated 375-degree oven. Bake for 30-45 minutes or until a skewer or toothpick pulls out clear (or internal temp is 200F) and the top is nicely golden. If baking in a loaf pan, allow a little extra time to cook through, and if the top starts getting dark, cover lightly with foil.
Pull it out of the oven and let sit for 10 minutes. Slice and slather with butter.
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Chocolate
Koko Samoa
Ferment the beans, roast on an open fire, then grind and cook until it becomes a paste. Mix w/ coconut milk to make a hot chocolate-like beverage. Add rice to make koko alaisa.
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Death by Chocolate Brownies
Ingredients
1 and 1/4 cups (150g) all-purpose flour
1 and 1/4 cups (105g) dutch-processed cocoa powder
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons espresso powder, optional
3 sticks (340g) unsalted butter, cut into 1-inch cubes
10 ounces 72% bittersweet chocolate, finely chopped 1
1/4 cup (57ml) neutral oil such as canola, vegetable, or refined coconut oil
2 and 3/4 cups (550g) granulated sugar
5 large eggs
3 large egg yolks
2 teaspoons vanilla extract
1 and 1/2 cups semi-sweet chocolate chips or chocolate chunks
Instructions
Preheat the oven to 350 degrees (F). Line a 9×13-inch metal or aluminized steel baking pan with parchment paper. Spray lightly with non-stick baking spray and set aside.
In a large bowl, sift together the flour, cocoa powder, salt, baking powder, and espresso powder. Set aside until needed.
In a medium saucepan, combine the butter, bittersweet chocolate, oil, and 1 cup (200g) of the sugar. Heat over medium-low heat, stirring frequently, until butter is completely melted. Remove from heat.
In a large mixing bowl, combine the eggs and egg yolks with the remaining sugar (350g) and vanilla. Whisk until well combined, about 30 seconds.
Slowly, pour the warm butter mixture into the egg mixture, adding it very gradually (a little bit at a time) and whisking constantly until thoroughly combined.
Add the dry ingredients and chocolate chunks, and using a rubber spatula, slowly stir until just combined. *Do not over-mix! Stop staring when you see the last trace of dry ingredients. Overmixing will give you cakey brownies.
Scrape the batter into the prepared pan and smooth the top. Bake for 32 to 33 minutes, or until the edges are firm and the top is shiny and slightly cracked.
Place the pan on a cooling rack and cool completely (at least 2 hours) before slicing.
Some more ways to enjoy chocolate:
- In handfuls
- In yogurt
- In oatmeal
- With grapes
- In S’mores!
- Chocolate mousse cake with raspberry filling and a white chocolate shell
- Chocolate chip oatmeal cookies
- Chocolate Tea
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Coffee
Cold Brew for Summer
1/2 gallon of water, a bundle of mint, 80g of coffee, coarse ground. Steep for ~24 hours, then pass through a sieve
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Kofi Tonga/Samoa
Roast beans on an open fire, then grind with a bit of cardamom and ginger. Brew with vanilla and coconut milk.
"Perfect Brew"
17:1 ratio, water temp 205°F. 18 g coffee beans, 300 g water.
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Coffee Combos:
The best recipe for homemade coffee is any flavored cream and a few dashes of cinnamon
Me and my grandpa really enjoy coffee with some whole milk and a bit of cocoa powder
Put hot espresso on a big ice cube. Pour tonic on top and watch it foamy (iced tonic cappuccino). Make a lavender simple syrup and add that too!
Iced coffee with lavender syrup and coconut syrup with your choice of milk! + 2 pumps of each
Hot espresso with a dollop of vanilla ice cream (yes, in the morning) 🤪
Coffee roasted and ground with cardamom or saffron
With coconut cream
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Affogato coffee
Pour hot espresso over a scoop of vanilla ice cream
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Cappuccino Muffins
¾ cup unsalted butter, softened to room temperature
¾ cup plus 2 tablespoons granulated sugar
2 tablespoons plus 2 teaspoons instant espresso powder
¾ teaspoon salt
1 large egg
1 large egg yolk
1¼ cup half and half
1 tablespoon vanilla extract
2½ cups all-purpose flour
1 tablespoon baking powder
1¼ cup mini chocolate chips
Instructions
Preheat the oven and prepare the muffin pan. Preheat the oven to 375°F and move a rack towards the top third. Prepare muffin pans with 18 muffin liners/paper cups.
Make the batter. Combine the softened butter with ¾ cup of the sugar, 2½ tablespoons of the espresso powder, and salt in a large bowl. Mix until smooth. In a small dish, whisk the whole egg and egg yolks, then add the batter, half and half, and vanilla. Mix to blend.
Add the flour, baking powder, and mini chocolate chips. Mix just until you no longer see dry spots.
Make the topping and assemble. Fill the 18 muffin cups about ¾ the way up. (They will not be smooth, and this is okay, as they will even out in the oven. Mix the remaining 2 tablespoons of sugar with the remaining ½ teaspoon of espresso powder and sprinkle a bit on each muffin.
Bake, cool, and serve. Bake in the preheated 375°F oven until they begin to crack on top, about 30 minutes. Let them cool in the muffin tins for at least 15 minutes before serving.
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Curry
Curry Leaves Chutney Powder
From Vinita Sakha
“Curry leaves are one of my favorites....so many health benefits. I use these for Tadkas in many vegetables, & tasty dry chutney powder. Curry leaves are packed with vitamin C, good for hair, heart health & skin & rich in antioxidants. Also, while making Ghee(clarified butter), curry leaves are added in the process in the end as they help in reducing the harmful LDL cholesterol as well as giving all the benefits when ghee is used in everyday food.”
Curry leaves chutney powder: Dry roast 3 cups of curry leaves until crisp. Roast separately two tablespoons of black gram daal, 1/4 cup chana daal, 1/4 cup sesame seeds, and two tablespoons grated Dry coconut. Add 1/2 tablespoon each of cumin seeds, pepper corns, and coriander seeds, along with a few garlic cloves, 6 to 8 dry red chilies, and a small ball of tamarind. Cool the mixture. Then add salt to taste and one tablespoon of jaggery powder. 1/2 teaspoon turmeric powder, two pinches of asafoetida, just before grinding all to a coarse-to-fine powder. Store in a jar. It can be had with hot rice mixed with ghee and the chutney powder.
3 cups of curry leaves
2 tablespoons of black gram daal
1/4 cup chana daal
1/4 cup sesame seeds
2 tablespoons grated dry coconut
1/2 tablespoon cumin seeds
1/2 tablespoon pepper corns
1/2 tablespoon coriander seeds
A few garlic cloves
6-8 dry red chilies
A small ball of tamarind
One tablespoon of jaggery powder
1/2 teaspoon turmeric powder
Two pinches of asafoetida
Salt to taste
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Dates
Date Cookies
1 cup butter
½ cup sugar
½ cup brown sugar
1 egg
3 TBLS milk
1 tsp vanilla
3 Cups sifted all-purpose flour
½ tsp salt
½ tsp baking soda
Date filling
2 cups chopped dates
½ cup sugar
½ cup water
2 Tablespoons lemon juice
¼ tsp salt
375 oven
Cream the butter and sugars until fluffy
Add egg, milk, vanilla, beating well
Sift dry ingredients together and add to the cream mixture
Mix well
Chill dough
Meanwhile, make the date filling:
Combine chopped dates, sugar, and water in a saucepan, and bring to a boil
Cover and simmer for 5 minutes, stirring occasionally. Add lemon juice and salt.
On a floured surface, roll out half the dough at a time to a thickness of about 1/8”. Cut with a 2 1/2” round cookie cutter. Cut a small hole in the center of half of the cookies with a thimble or other small circle.
Add one tablespoon of filling in the center of each full cookie circle, and top with a round cookie that has a circle cut out. Press edges together with a fork to seal.
Bake on ungreased cookie sheet at 375 for 10-12 minutes
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Lemon
Fresh-squeezed lemonade
1 1/2 cups fresh squeezed lemon juice, 1/4 cup of sugar, however many desirable spoonfuls of honey- combine. Stir until incorporated.
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Buy a bag of lemons and use the juice to fill ice cube trays for when recipes call for fresh juice.
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Lemon juice with cardamom and a little salt
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Lime
Makrut Lime Tomato Salad
- 2 pounds heirloom or cherry tomatoes, chopped roughly
- 2 makrut lime leaves, deveined and chopped finely
- 2 limes, zested and juiced
- 1 tsp fish sauce
- 1 tsp sugar
- 2 tbsp vegetable oil
- 1 tsp salt
Prepare tomatoes and set aside
Combine all other ingredients and whisk together. Use sugar and salt to taste.
Dress tomatoes with sauce, et voila!
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Nopales
Cactus Tacos
Cook 1/2 an onion in a pan with a little bit of olive oil. Cut the nopales into small pieces and cook them with the onions. You can add bell peppers if you want. Add this to a Mexican quesadilla. (w/Mexican cheese) ¡Best quesadilla ever!
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Huaraches de Nopales
Ingredients:
3 nopales, whole and peeled
1 cup refried beans
90 g of panela cheese
1 avocado
Salsa of choice
Lime juice (optional)
Grill the nopales with some olive oil and salt. Add beans on top. You can either add the panela cheese as is or grill it first and add it on top. Add avocado slices, lime, and salsa to taste. Enjoy!
From someone from Mexico
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Nopales Tacos or Quesadilla
Onion, garlic, black pepper, adobo, pico de gallo
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Nopales and Onions
- Nopales, boiled
- Onion
- Garlic
- Oregano, dried
Sauté the onion and garlic, then add the nopales and wait until they look firm. Add oregano and salt.
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Ensalda de nopales
Nopales, tomatoes, chili, cebolla
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Boiled Nopales
Boil water with half an onion. Put chopped nopales in the water for 10 minutes. Mix with onions, tomatoes, and cilantro.
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Grilled Nopales
Turn on the Grill
Put nopale on the grill
Take nopale off the grill
Pout nopal in a tortilla
EAT EAT EAT
Can be served with refried beans and Oaxaca queso for added depth and flavor.
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Other ways to enjoy Nopales:
- Nopales Cooked with Red Chile and Eaten with Tortillas
- Used as a thickener, like okra.
- Nopales con arroz, frijoles, y carne
- Nopales Azados
- Prickly Pear Jam
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Vanilla
Vanilla Bean Paste:
Take the beans and some vodka, put them in a blender with Karo syrup, 1/4 tsp, and some xanthan gum, 1/8 tsp, blend, and store at room temperature.
Generic recipe for vanilla:
1. Add vanilla to every baked good recipe that doesn't already have it. 2. If it does list it, double it. 3. Try vanilla bean paste instead of liquid. 4. Try vanilla from other places than Madagascar, like Mexico.
Pineapple
Pineapple Pudding
Grate/ crush pineapple, put some butter in a pan with milk, sugar, saffron for flavor, and mix it well along with cardamom powder, and it is ready to eat!
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Zucchini Pineapple Bread
One can 20 oz crushed pineapple, 3 cups grated zucchini, 1 cup raisins, 1 cup cranberries, 3 cups flour, 1/2 tsp baking powder, 2 tsp baking soda, 1 tsp salt, 1/2 tsp nutmeg, 1/2 tsp cinnamon, 1 cup chopped nuts (walnuts or pecans), 1 cup grated carrots, 1 tsp vanilla, three eggs, 1 cup vegetable oil 1. Beat eggs, vanilla, sugar, and oil together. 2. Mix dry ingredients in a separate bowl, and add nuts, raisins, and cranberries to the dry ingredients. 3. Combine zucchini, carrots, and pineapple (plus juice) 4. Add to dry ingredients and thoroughly mix. 5. Pour liquid mix into dry ingredients. 6. Pour into well-greased loaf pans. Bake at 350 for 1 hour, check for doneness after 45 minutes.
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Pineapple Pop
Pineapple juice and soda water make the most refreshing healthy pop
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Pineapple pudding
Grate/ crush pineapple, put some butter in a pan with milk, sugar, saffron for flavor, and mix it well along with cardamom powder, and it is ready to eat!
Zucchini Pineapple bread
One can 20 oz crushed pineapple, 3 cups grated zucchini, 1 cup raisins, 1 cup cranberries, 3 cups flour, 1/2 tsp baking powder, 2 tsp baking soda, 1 tsp salt, 1/2 tsp nutmeg, 1/2 tsp cinnamon, 1 cup chopped nuts (walnuts or pecans), 1 cup grated carrots, 1 tsp vanilla, three eggs, 1 cup vegetable oil 1. Beat eggs, vanilla, sugar, and oil together. 2. Mix dry ingredients in a separate bowl, and add nuts, raisins, and cranberries to the dry ingredients. 3. Combine zucchini, carrots, and pineapple (plus juice) 4. Add to dry ingredients and thoroughly mix. 5. Pour liquid mix into dry ingredients. 6. Pour into well-greased loaf pans. Bake at 350 for 1 hour, check for doneness after 45 minutes.
Pineapple Salsa
Pineapple is delicious grilled, diced, and made into a salsa with/ fresh cilantro.
Spicy Pineapple
Dried pineapple with Tajin and spices
Pineapple Pop
Pineapple juice and soda water make the most refreshing healthy pop
Some more ways to enjoy pineapple:
Pineapple chunks and Cottage Cheese
With lime juice and chili powder
Dried as a snack!
Made in a skillet with teriyaki sauce and served on a bed of rice.
On the grill
Pineapple Fruit Salad
In a pina colada
Pineapple mango empanadas
Dust pineapple chunks lightly with powdered cinnamon. You’ll never want plain chunks again!
Vanilla
Vanilla Bean Paste
Take the beans and some vodka, put them in a blender with Karo syrup, 1/4 tsp, and some xanthan gum, 1/8 tsp, blend, and store at room temperature.
Community Vanilla Tips
- Add vanilla to every baked good recipe that doesn't already have it.
- If it does list it, double it.
- Try vanilla bean paste instead of liquid.
- Try vanilla from other places than Madagascar, like Mexico.