Banana bread

http://www.simplyrecipes.com/m/recipes/banana_bread/

Slow cooker recipes

http://m.huffpost.com/us/entry/1029031

Baked French toast

https://m.facebook.com/photo.php?fbid=10203964385562846&id=1018751819&set=a.10202194764243419.1073741843.1018751819&source=48

FRENCH TOAST BAKE -- The ideal breakfast for Christmas morning! Easy too! Prepare the night before and pop in the oven Christmas morning. SO DELISH! Your family will sing Hallelujah!

1/2 cup melted butter (1 stick)
1 cup brown sugar
1 loaf of thickly sliced bread
4 eggs
1 1/2 cup milk
1 teaspoon vanilla
Powdered sugar for sprinkling
Cinnamon for sprinkling

1. Melt butter in microwave & add brown sugar....stir till mixed.
2. Pour butter/sugar mix into bottom of 9 x 13 pan....spread around.
3. Beat eggs, milk, & vanilla
4. Lay single slices of bread in pan
5. Spoon 1/2 of egg mixture on bread layer
6. Sprinkle some cinnamon over bread/eggs
7. Add 2nd layer of sliced bread
8. Spoon on remaining egg mixture
9. Cover & chill in fridge overnight
10. Bake at 350 for 45 minutes (covered for the first 30 minutes)
11. Sprinkle with powdered sugar & cinnamon
12. Serve with warm maple syrup

Kale Caesar salad

http://joannagoddard.blogspot.com/2013/05/the-best-kale-caesar-salad-youll-ever.html

Sesame ginger dressing

ingredients
1/2 cup extra-virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons low-sodium soy sauce
2 cloves garlic, chopped
2 tablespoons honey or brown sugar
2 tablespoons peeled and minced ginger
1 teaspoon toasted sesame oil
preparation

Combine all the ingredients in a blender. Add 2 tablespoons of water. Process until smooth.

Reprinted with permission from Bikini Bootcamp , © May 2007, By Melissa Perlman and Erica Gragg, Broadway Books

Change to rice wine vinegar instead

Khichuri

1 cup rice

1/2 cup yellow and orange daal - soak beforehand

drain in collander

onion, garlic, ginger, bay leaf, cloves, cumin seed - fry - then add rice, daal.

pinches of all masala. salt .75 tsp.

2.5 cups of water.

boil with lid on.

when water getting evaporated, turn down heat.

Tomato sauce

Ingredients

• 10 ripe tomatoes
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 carrots, chopped
• 4 cloves garlic, minced
• 1/4 cup chopped fresh basil
• 1/4 teaspoon Italian seasoning
• 1/4 cup Burgundy wine
• 1 bay leaf
• 2 stalks celery
• 2 tablespoons tomato paste
• 3 tsp of sugar
  

Directions

1. Bring a pot of water to a boil. Have ready a large bowl of iced water. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds. Chop 8 tomatoes and puree in blender or food processor. Chop remaining two tomatoes and set aside.
2. In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes. Pour in pureed tomatoes. Stir in chopped tomato, basil, Italian seasoning and wine. Place bay leaf and whole celery stalks in pot. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer an additional 2 hours. Discard bay leaf and celery and serve.