I was in that mood this weekend and I just wanted to clean house, purge and de-clutter. And to my surprise, my own cookbooks fell victim to my rant.
It’s no secret, I have a few too many, and I know, and you probably know as well, especially if you collect books like I do, there are a number which just are not worth the space on my shelf. No offense to the authors, or to anyone who may have given them too me as gifts, but I just don’t cook that way anymore. They don’t speak too me. Don’t inspire. It’s time for them to go.
There are two kinds of books I kept:
- health-focus, whole foods, usually but not always, vegan or vegetarian and
- the extravagant, think Nigella Lawson and baking with Julia in this case, full of stories and full of fabulous pics, and
- check that, 3 types, I also kept my busy mom quick dinner books (sans the Campbell’s soup quick dinner book)
What did I purged?
- most of my old “diet” books – the zone, south beach and some of the weight-watchers (I had a rather large collection of WW books, and some are very dear to me, but too many all together so many had to go)
- a weird food combining book
- surprisingly I had a “meat and potatoes” kind of book — why? where? for how long? is it mine?
- a Campbell’s soup cook book (I kid you not!! – although I should confess to having an “old standby” of a recipe involving not one but TWO cans of Campbell’s soup, noodles and other things with LOTS of sodium. Pure and salty comfort food at it best and I will never publish the recipe for fear of contributing to the nation’s health crisis)
- and a couple of baby food books (yes, how did you guess, I was one of those moms)
- a few rather badly written vegetarian books – full fat, creamy, etc with ugly pictures. Out they went. Included in this pile was a vegetarian “kids” I purchased based on its claim of vegetarian recipes kids could make themselves
With this specific book, I had 2 problems (I’m into the lists today – I’ll spare you the bullets this time) First of all, it had no pictures and kids need pictures. How else are they going to “see” what they are making. Especially early readers. And secondly, the few recipes I tried were just not good. The muffins were dry and the pasta was so tasteless I didn’t even eat it. I eat everything.
Regardless, my son, he is 4 and considers himself quite the chef (or “cooker” as he puts it) saw the books and decided to rescue this one…. “I want to keep it. Can I make something with it?” ah.. sure.
So, after I read the titles of the recipes to him, he decided on the “Banana Nut Bread.” I made some changes (since he can’t read he didn’t notice 🙂 — wait, does that make me a bad mom?)
To my surprise this bread was actually very good. The fact that it did not last long is a testament to its basic yumminess. It has a nice crispy crust to it. Probably due to the amount of sugar in the recipe, which I normally try to avoid, just too much for a snack bread. Still, it was really good. I know Gav will want to make it again.
Gav’s Banana Nut Bread
- 1/2 cup canola oil
- 1 cup sugar
- 1 cup all-purpose flour
- 1 cup whole wheat, all-purpose flour
- 1 tsp cinnamon
- 1 tsp vanilla
- 1/2 tsp salt
- 3 tsp baking powder
- 2 well mashed bananas
- 1/2 cup pecans
Preheat oven to 350. Grease, with cooking spray, 8×5 loaf pan.
Mix sugar and oil together in a large bowl. Add flours, salt, cinnamon, vanilla, baking powder and mix until well combined. Mixture will be dry at this point. Add bananas and nuts and mix until bananas are well incorporated.
Pour into baking pan. And bake for 45 mins.