I pick up a lot of books at the Dollar Tree. This recipe was inspired by one of them: My Mother’s Kitchen. Being a fan of Bucatini, this was on the top of the list of “recipes to try” from the book. The recipe is similar to the one I found online here, but not exact. I encourage you to check the book out from the library, or pick it up on Amazon. I enjoyed it and will definitely make it again.
Differences between book/linked recipe and what I did:
- I used dates instead of currants
- Instead of onion I used shallot (like the book calls for)
- I did not rinse my anchovies
- I cut and boiled the cauliflower first, reused the water for the pasta
- I definitely used BUCATINI
I do feel like the book simplifies this one quite a bit. Once I tweak it more to my liking (I like the idea of some red pepper flakes added) I may come back to repost. But I’d like to leave a breadcrumb of my thoughts because it was yummy. Give it a try!
1 1/2 c. flour
1/2 tsp. baking soda
1 small ripe banana (mashed)
1/3 c. packed brown sugar
1/4 c. butter (softened)
1/4 c. peanut butter
1 large egg
1 tsp. vanilla extract
1 c. chocolate chips (optional, can use nuts, etc.)
Preheat oven to 375. Combine flour and baking soda in small bowl. In larger bowl, beat bananas, sugar, butter, peanut butter; add egg and vanilla and beat to combine. Add flour and stir to combine. Add optional chips or nuts. Drop by 1-inch rounds on baking sheet, and bake about 11 minutes.
The other morning I was hankering for some more roasted beet hummus to accompany my coffee and morning routine. It’s so pretty!
I’m participating in Vlogmas 2020 over on Youtube. Do you remember the old Blogmas days? Sigh…
Here’s my latest post. My Broke Meal (aka “Struggle Meal”).
This recipe was super easy and delicious. Instead of the pepperoncini used, I swapped for mushrooms (and loved it). Great recipe for electric camping (or rv), or college dorm when you’re craving a home-cooked meal. Perfect for fall comfort food. Only 5 ingredients!
RECIPE 2 lb. beef roast 1 packet ranch seasoning mix 1 packet au jus gravy mix 2 T. butter Crockpot on HIGH 3 hours, or LOW 6.
I’m working on eating down the pantry, and this was today’s meal. Here’s what I did.
SALMON PATTIES – Serves 8
1 can salmon, flaked
2 eggs, scrambled
1/4 cup bread crumbs*
1/2 cup diced onion
Old Bay Seasoning
Salt or pepper to taste
Mix everything in bowl and fry in skillet until browned on both sides. Place in 350 oven for 10 minutes to keep warm and finish cooking.
I served with lemon mayo.
I made a delicious batch of soup from leftover ham during my January “eat your pantry down” semi-experiment. It was a happy experiment; perfect for leftovers from the holiday or a cheap supermarket deal on a ham.Clean Your Pantry Ham Bean Soup
Let this be a forgiving recipe.
The goal is to use up ham and make cheap, tasty food.
Sauté In Pot (about 5 min.):
2 carrots, chopped
2 stalks celery, chopped
1/2 onion, chopped
2 T. oil or butter
Add 1 T. (or more) of chopped garlic and sauté for about a minute.
32 oz. chicken stock
2 cans chopped tomatoes (undrained)
2 cans of chick peas (drained)
3 cans other beans (black, kidney, white… drained)
1/3 cup salsa verde (or other salsa, chopped jalapeños, etc. or omit)
1 can corn (I used frozen)
1 T. cumin
Simmer about an hour.