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  • The Low Fat Chick 11:46 am on May 20, 2012 Permalink | Reply
    Tags: banana, bread,   

    Ginger Banana Bread 

    My bananas on the counter were so dark and ripe that all I kept thinking about was making banana bread, so I could eat it all week for breakfast. Regular banana bread is awesome but it is even better with ginger. The flavor of the bananas with ginger pops in your mouth. Yum! When I saw this recipe from Five and Spice, I had to go for it. I finally was able to use the rest of the crystallized ginger in my fridge, as this was the perfect use. I am taking a few pieces to my mom today, when I visit her, and I know she is gonna love it. This is the type of bread you serve to guests as it has an impressive flavor and is moist. The original recipe called for sour cream but I just used milk and all was good. I also substituted star anise for the cardamon, which was excellent. Enjoy!


    2 cups flour, wheat unbleached all purpose
    1 tsp baking powder
    1 tsp baking soda
    1/2 tsp salt
    1/2 cup crystallized ginger, chopped
    2 large eggs
    3/4 cup sugar
    3 1/2 bananas, very ripe, mashed
    1 tsp vanilla extract
    2 Tbsp 2% milk
    1/2 cup vegetable oil
    1 Tbsp sugar
    1 pinch star anise
    1 pinch nutmeg


    Grease a standard loaf pan, and preheat oven to 350°F.

    In a medium bowl stir together flour, baking powder, baking soda, salt, and crystallized ginger.

    In another mixing bowl, beat together eggs and sugar until thick and lightened in color, about 3 minutes.

    Stir in the mashed banana, vanilla, milk, and oil, until well combined.

    Gently fold in the dry ingredients, just until everything is combined and there are no dry streaks left. Do not over mix, which will result in a tough bread.

    Scrape the batter into the prepared loaf pan. Mix together the 1 Tbsp sugar with the star anise and nutmeg.

    Sprinkle this evenly over the batter. Bake for 45-60 minutes, until a toothpick inserted in the center comes out clean.

    Allow to cool in the pan for 10 minutes, then run a knife around the edges to loosen it, take the bread out of the pan, and put on a cooling rack to cool the rest of the way. Fully cool before serving.

    Nutrition Facts

    Servings: 12
    Serving size: 1/12 of recipe (3.6 ounces).
    Calories 282.46

    % Daily Value
    Calories From Fat  91.01  32%
    Total Fat 10.3g  16%
    Saturated Fat  1.04g  5%

    • Karista 11:32 am on May 21, 2012 Permalink | Reply

      Love the addition of ginger in banana bread! Looks so delicious! Have a great week 🙂

      • The Low Fat Chick 9:17 pm on May 21, 2012 Permalink | Reply

        Thanks Karista! You have a great week too! 🙂 My mom just loved the bread so between her and I, it is a winner.

  • The Low Fat Chick 10:44 am on May 7, 2012 Permalink | Reply
    Tags: bread, , , pickles   

    Barbecue Pork Grill Cheese 

    PhotobucketThe month of April was Grill Cheese month and so, Mom’s Crazy Cooking, issued a challenge to all us food bloggers who enjoy posting and trying out new recipes.  The challenge was to find a grill cheese recipe and make it as is or put your own spin on it.  A simple, but fun challenge, and since I worked a lot of late hours last week, this was an easy thing to make. I put my veggie lasagna on hold because I did not feel like going through all the preparation, and just made this sandwich.  I like my grill cheese with thick hearty sour dough bread and thick slices of sharp cheese.  I do not melt my cheese till it oozes out, but just enough to drip over the other toppings. You may like it dripping, so go for it. Anyway, enjoy this simple, fun recipe that took me back to my childhood.  I based my recipe off of the idea from Panini Happy.  Would have been great to put my sandwich in a Panini press, but out of all the crazy kitchen appliances I have, a press I do not have. So, I just used a skillet.


    1 cup cooked shredded pork, fatty pieces removed
    1/2 cup barbecue sauce
    8 sourdough bread slices, thick
    4 oz sliced extra sharp cheddar cheese
    1/4 cup dill pickles, diced
    4 large iceberg lettuce leaves
    spray canola oil


    Warm the pork and in a bowl toss with barbecue sauce.

    On a piece of bread place cheese, 1/4 cup pork, 1 Tbsp pickle, lettuce leaf, and another piece of bread.

    Warm a skillet on medium heat. Spray skillet with canola oil. Place sandwich in pan and cook each side till cheese is melted and bread is lightly brown. Serve while warm.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe (7.4 ounces).
    Calories 431.37

    % Daily Value
    Calories From Fat  109.05  25%
    Total Fat 12.33g  19%
    Saturated Fat  6.77g  34%

  • The Low Fat Chick 8:20 pm on March 7, 2012 Permalink | Reply
    Tags: , , bread, , ,   

    Sweet Bruschetta 

    For the first time, in two weeks I travel to Rome, Italy! I am so estactic, as I always enjoy being in Europe and cannot wait to go back. To celebrate my upcoming voyage, I have been making Italian dishes this week. I first made Smoked Mozzarella and Bacon Pizza, which was amazing with the Asiago cheese on top.  Now, I am in appetizer mode and made my own bruschetta, topped with a sweet, fresh tomato sauce complimented with a subtle hint of spice. This is so tasty with ricotta layered in. Making the topping is a little effort, but so worth it. This is a favorite of mine now.


    Tomato Sauce

    1 1/2 lb roma tomatoes
    2 Tbsp extra virgin olive oil
    1/2 large onion, diced
    2 large garlic cloves, minced
    1/2 cup zucchini, shredded
    1/2 tsp salt
    1/4 tsp black pepper
    1/4 tsp red pepper flakes
    2 tsp fresh oregano, chopped
    1 Tbsp sugar
    1/2 cup fresh basil leaves, chopped


    12 slices of Italian baguette
    3 large garlic cloves
    2 Tbsp extra virgin olive oil
    1/4 cup ricotta cheese, part skim
    1/2 tsp pepper
    1/2 cup asiago cheese, freshly grated
    12 large basil leaves


    Tomato Sauce

    Cut a cross in the base end of each tomato, then plunge into a bowl of boiling water. Leave in water for 30 seconds to 1 minute. Lift tomatoes out with a slotted spoon and drop into a bowl of cold water.

    Drain tomatoes. Remove the skins from the tomatoes and place on a cutting board. Cut into quarters, then eighths, and chop as finely as possible.

    Heat oil on medium heat in a large sauce pan. Add onion and garlic. Cook gently for 3 minutes, stirring occasionally, until softened and lightly colored.

    Add tomatoes to the sauce pan. Lightly squeeze the juice out of the shredded zucchini, and add to the tomatoes. Season with salt, black pepper, red pepper flakes, oregano, sugar, and basil. Gently stir.

    Bring to a simmer and turn the heat down to low and cover. Cook, stirring occasionally, for 30 minutes.


    Turn the broiler on high.

    Rub each slice of baguette with garlic cloves. Drizzle olive oil over each slice.

    Place baguette slices on a baking sheet lined with foil. Broil for 1 minute till edges are lightly browned. Be careful not to burn the bread.

    Remove baking sheet from broiler and top baguette slices with ricotta, salt, pepper, tomato sauce, and cheese.

    Place in broiler for 30 seconds to melt the cheese.

    Serve with a basil leaf topping each slice.

    Nutrition Facts

    Servings: 4  (3 slices per serving)
    Serving size: 1/4 of recipe (12.6 ounces).
    Calories 457.85

    % Daily Value
    Calories From Fat  210.19  46%
    Total Fat 23.81g  37%
    Saturated Fat 7.25g  36%

  • The Low Fat Chick 9:06 pm on January 2, 2012 Permalink | Reply
    Tags: bread, , love, Paris   

    Italian Bread, My Love 

    The toughness on the outside, the softness on the inside. How can Italian Bread have such a flawless balance of texture?  As I opened my refrigerator perusing for leftovers, I glanced at the fresh loaf of Italian Bread purchased from the Dekalb Farmer’s Market. No preservatives or additives distract this bread from its splendor. Just pure, all natural ingredients compose this specimen. While I could attempt to make Italian Bread at home, the quality and impeccable balance of toughness versus softness seems to only be mastered by an authentic bakery. I retrogress to when I was in France and the early morning air was engulfed in freshly baked goods. My visit to the French countryside was a prime choice, as my sister would have preferred we stay in the center of Paris. Very glad my instinctive thoughts were not to be compromised by her influence, as the initial early morning aroma of baked bread thirteen years ago was a distinct moment.

    Living in metro Atlanta, I rifled for morning bakeries producing perfect Italian Bread. Now you may say, bread in France is not bread in Italy, and I wholly agree with you. But, as I count down the days till I visit Italy in March, the fresh smell of bread in Parisian air is all I know. The thought of being able to inhale fresh bread in Italy has made me more than eager and ever so accommodating to anyone who stands in my way. And with that, I say, Italian Bread is my love. It is a striking figure that will never be interchanged in my sandwiches, pasta, soups, croutons or crostini. Manufactured bread is a blunder never to replace you, and I will always hold you close to my kitchen…and heart.

    • Responsibility199 4:54 pm on January 3, 2012 Permalink | Reply

      You write wonderfully. I’ve never thought about bread, let alone reading about bread, but I am glad I read about bread here today. Add to your writing skill the fact of your words. Now that I have thought about bread a bit here I can share my brushes with bliss which whisps by when I dip fresh Italian Bread into high quality olive oil kissed with a touch of pesto. Now, do the same thing with store bought white bread… yeah, soggy handful of something that isn’t going in my mouth.

    • The Low Fat Chick 4:57 pm on January 3, 2012 Permalink | Reply

      Thank you so much!! You just made my day. I just started food writing this year because I am ready to stop only posting recipes and want to start sharing all my food experiences. Looking for a new camera to start posting great photos. So, if you have any camera suggestions, let me know. 🙂

  • The Low Fat Chick 11:38 am on October 9, 2010 Permalink | Reply
    Tags: , bread,   

    Sherried Strawberry French Toast 

    It’s Saturday morning and before I head out for a day in the city, I need to eat a hearty, light breakfast.  I developed this recipe because it combines a touch of sweet cream sherry with basil and strawberries. No high calorie syrups used here, as just the sweet flavors of natural ingredients are all that is needed. I baked the toast to avoid having to fry in a pan, which adds extra calories.


    1 pint of fresh strawberries, rinsed and sliced
    1 cup 100% apple juice
    1 tablespoon butter, unsalted
    2 eggs
    1/2 cup 1% milk
    Pinch of salt
    2 tablespoons cream sherry*
    6 slices fresh wheat french bread
    Cinnamon, to taste
    Brown sugar, to taste
    8 basil leaves, sliced


    • In a bowl, combine strawberries and apple juice. Place in fridge to macerate (soak) for an hour.
    • Preheat oven to 350°F.
    • Grease a cookie sheet with butter.
    • In a bowl, lightly whisk eggs. Add salt, milk, and sherry; whisk lightly.
    • Dip each slice of bread in the mixture and coat both sides. Place on cookie sheet.
    • Cook in oven for 15 minutes. Turn over slices and cook for additional 10-15 minutes till crisp on outside.
    • Top each serving with cinnamon, brown sugar, strawberries, and basil. Drizzle a little of the apple juice from the strawberries over the toast. Serve immediately.

    Servings: 2 of 3 slices each.
    Calories: About 300 per serving.

    *Buy real sherry from the liquor store. Do not use cooking sherry, which is laced with sodium.

  • The Low Fat Chick 10:50 pm on September 20, 2010 Permalink | Reply
    Tags: bread, , ,   

    Rosemary Tuna Melt 

    I saw this recipe on a TV show, but it was for mini appetizers.  My mouth was watering when I saw the host cook it, so I decided to make full sandwiches and toast on my George Forman grill, which makes awesome Paninis. I also used fresh wheat sour dough bread to make it off the charts yummy. This was one of the best lunches I have had in awhile. I gobbled this up at work with a side of fresh fruit. I will make this many times over


    4, 5 to 6 oz cans tuna in olive oil, lightly drained
    1 shallot, finely chopped
    1 large sprig rosemary, leaves stripped and finely chopped
    Black pepper, to taste
    4 slices provolone cheese, deli sliced
    8 slices wheat or white sour dough bread
    Spray canola or vegetable oil


    • Mash tuna with finely chopped shallot, rosemary, and black pepper.
    • Build sandwiches of bread, cheese, tuna, cheese, bread.
    • Spray both sides of the sandwich with oil.
    • Brown sandwiches until golden on George Foreman Grill or Panini Grill . Remove and serve. 

    Servings: 4 servings.
    Calories: About 430.

    Original recipe cited from Foodnetwork.com, Rachael Ray, 2008.

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