Mari Memasak

Banana Bread

Prep time: about 90 minutes

Ingredients:

2 eggs
1¾ c. sifted flour
2 tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
1/3 c. vegetable oil
2/3 c. sugar
1 c. mashed bananas (about 3 bananas)
Utensils:

oven (you'll need help from your adult assistant)
measuring cups and spoons
mixer
sifter
spatula
small bowl
medium-size bowl
large bowl
bread pan coated with nonstick cooking spray
Directions:

Preheat the oven to 350° F (180° C).
Beat eggs well in a small bowl.
In a medium-size bowl, sift together the flour, baking powder, baking soda, and salt.
In a large bowl, add the vegetable oil. Add the sugar a little bit at a time, and continue beating until the mixture is fluffy.
Add the eggs to the mixture in the large bowl and beat well.
Add some of the flour mixture to the large bowl and beat well. Then add some of the mashed bananas and beat some more. Continue adding flour, then bananas, then flour, then bananas, until everything is mixed in.
Pour mixture into the baking pan. Bake for 70 minutes.
Flip your banana bread out of the pan, let it cool for a bit, and cut it into slices to eat and share!
Serves: 16

Serving size: 1 slice

Nutritional analysis (per serving):
145 calories
2 g protein
5 g fat
24 g carbohydrate
1 g fiber
27 mg cholesterol
155 mg sodium
37 mg calcium
0.8 mg iron

Note: Nutritional analysis may vary depending on ingredient brands used.

Suggestion:
If you're nutty for nuts, add chopped walnuts during Step 6.

Reviewed by: Allison Brinkley, RD, LD/N

source :
http://kidshealth.org/kid/recipes/recipes/banana_bread.html

Easy Chicken Posole

BY: deedee

"This easy-to-make chicken and hominy soup is one of many great Mexican Christmas traditions, or simply delicious whenever you want to eat something warm and comforting. It's garnished with thinly sliced radishes, shredded lettuce, finely chopped onion, chopped cilantro, and lime wedges, which diners add to the soup as they please."

INGREDIENTS (Nutrition)

• 2 1/2 pounds skinless, boneless chicken breast halves
• 4 tablespoons vegetable oil, divided
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 1/2 quarts chicken broth
• 3 cups water
• 1 teaspoon crumbled dried oregano
• 2 teaspoons salt
• 4 tablespoons chili powder, or to taste
• 3 cups white hominy, rinsed and drained
• 10 tostada shells

DIRECTIONS

1. Heat 2 tablespoons canola oil in a deep skillet over medium-high heat. Add chicken breasts, and cook until no longer pink and juices run clear, about 20 minutes. Remove from skillet, drain, and cool. When completely cooled, shred chicken with a fork.
2. Heat remaining 2 tablespoons canola oil in the same skillet over medium-high heat. Cook and stir onion and garlic until soft and transparent, about 5 minutes. Return shredded chicken to the skillet. Stir in the chicken broth, water, oregano, salt, and chili powder. Reduce heat to low, cover, and cook about 90 minutes. Stir in the hominy and cook until tender, about 15 minutes more. Taste to adjust seasonings, adding more salt and chili powder, if desired. Serve in soup bowls with1 tostada shell per serving. Garnish as desired.

Potato Chips

"Make your own potato chips using your microwave. A tasty and easy alternative to store-bought potato chips (not to mention economical)! A mandoline would make slicing the potato into paper thin slices a breeze."

INGREDIENTS
1 tablespoon vegetable oil
1 potato, sliced paper thin (peel optional)
1/2 teaspoon salt, or to taste

DIRECTIONS
Pour the vegetable oil into a plastic bag (a produce bag works well). Add the potato slices, and shake to coat.
Coat a large dinner plate lightly with oil or cooking spray. Arrange potato slices in a single layer on the dish.
Cook in the microwave for 3 to 5 minutes, or until lightly browned (if not browned, they will not become crisp). Times will vary depending on the power of your microwave. Remove chips from plate, and toss with salt (or other seasonings). Let cool. Repeat process with the remaining potato slices. You will not need to keep oiling the plate.