u/Virtual-Lemon-2881

Bought this like-new 13.25”x8.25” baking dish in Cobalt blue from eBay at a great price (comparable to LC stoneware in the same size) from a very nice seller. eBay seems to have a ton of these.

I have an aluminum cookie sheet but I don’t have a baking dish this size in any material. I do have a LC cast iron loaf pan in Rhône but not the best shape for enchiladas or focaccia.

Baked banana bread squares for quick breakfasts, school lunch sides or after-school snacking.

Used an almond-flour based recipe to add some protein and reduce the calories. The big differentiator was using coconut oil instead of avocado-oil/butter, so moist and nutty and smelled wonderful after baking. Used Lily’s no sugar milk chocolate chips bought on sale from Whole Foods.

I reduced the bake time from 50 minutes —> 35 minutes due to the cast iron factor and carryover cooking, to prevent over-baked end result after it cools. Naturally gluten-free, deliciously moist, and foolproof bake.

Next I will be making some enchiladas in this on the weekend.
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Ingredients
3 medium-large ripe bananas, mashed (about 1 cup)
3 large eggs
¼ cup maple syrup, honey, or preferred sweetener
¼ cup avocado oil or melted butter
1 tsp pure vanilla extract
3 cups almond flour (blanched and superfine works best)
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
¼ tsp salt
Optional: ½ cup dark chocolate chips or chopped walnuts

Instructions
Preheat & Prep: Preheat your oven to 350°F (175°C). Line a metal 9x5 loaf pan with parchment paper or lightly grease it.
Mix Wet Ingredients: In a large bowl, mash the bananas until smooth. Whisk in the eggs, sweetener, oil, and vanilla extract until fully combined.
Add Dry Ingredients: Add the almond flour, baking soda, baking powder, cinnamon, and salt to the wet mixture. Stir gently with a spatula until combined. Fold in your chocolate chips or nuts if using.
Bake: Pour the batter into your prepared loaf pan and smooth the top. Bake on the center rack for 50 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

What is this color called ?

Sunday Lunch - Ribbon Pasta with veggies in a creamy sauce.

A few photos of an easy Sunday clear-out-the-fridge pasta with veggies. All ingredients used are pictured. I forgot to include the Mafaldine pasta in the group shot so I added it separately. If you wanted to use a Trader Joe’s pasta, I would pick the tagliatelle or gigli but literally ANY of their excellent, inexpensive pastas could work.

Key to the creamy texture was using an emulsion of whole milk emulsified with alouette.

Recipe:

1. Boil pasta per package instructions
2. Chop all veggies. Add shallots to the pan and saute well until translucent.
3. Create an emulsion of salty pasta water + sun-dried tomatoes. Add that to the sautéed shallots.
4. Add all veggies for a quick sauté. Keep the green beans crunchy by adding the at the very end. Add

a mix

1. of alouette / cream cheese and whole milk. You can also use heavy cream here.

2. Add pasta and spices, I used Trader Joe’s Aglio Olio blend. Top with finely chopped parsley, I only had fresh cilantro so that’s what was used.

Customized my portion with red chilli flakes for a satisfying spicy kick.