Best banana bread

Active: 20 minutes; Total: 1 hour 30 minutes; Serves: 8 to 10

Butter, unsalted, melted	½ cup
Pecans, toasted, chopped	1 cup
Flour, all-purpose	1 ¾ cup
Sugar, granulated	½ cup
Baking soda	1 teaspoon
Cinnamon, ground	1 teaspoon
Salt, fine	½ teaspoon
Nutmeg, freshly grated	¼ teaspoon
Eggs, lightly beaten	2 large
Buttermilk, sour cream, or yogurt	½ cup
Sugar, brown	½ cup
Vanilla extract	1 teaspoon
Bananas, mashed	1 ½ cups

1. Preheat the oven to 350°F; lightly butter a 9-by-5-inch loaf pan. 
2. In a large bowl, whisk together the pecans, flour, granulated sugar, baking soda, cinnamon, salt, and nutmeg. 
3. In a medium bowl, whisk together the eggs, butter, buttermilk, brown sugar, and vanilla; stir in the bananas. 
4. Fold the banana mixture into the flour mixture until just combined. 
5. Pour the batter into the prepared pan, and lightly tap the pan on the counter to evenly distribute the batter. 
6. Bake until browned and a toothpick inserted into the center comes out clean, about 1 hour. 
7. Let the bread cool for 10 minutes in the pan on a rack, then turn out onto the rack to cool completely. 

Recipe from Food Network.

Chicken tikka meatballs with ginger rice

Active: 20 minutes; Total: 1 hour 25 minutes; Serves: 8

Ginger root, peeled, chunk cut	5-inch piece
Garlic, halved	8 cloves
Oil, canola	1 teaspoon + 1 tablespoon
Rice, long grain, uncooked	1 ½ cup
Water	3 cups
Green onions, sliced	3 + 3
Garam masala, divided	1 tablespoon + 1 ½ teaspoons
Tomatoes, crushed	28 ounces
Cream, heavy whipping	½ cup
Salt, dividied	½ teaspoon + 1 teaspoon
Cilantro leaves, fresh, chopped	1/3 cup + 1/3 cup
Pepper, freshly ground	¼ teaspoon
Chicken, ground	2 pounds
Sour cream	½ cup
Lime juice, fresh	1 tablespoon
Cumin, ground	¼ teaspoon

1. Preheat the oven to 375°F. 
2. In a food processor, process the ginger until a paste forms; remove and set aside. 
3. Repeat with the garlic; remove and set aside. 
4. In a small saucepan, heat 1-teaspoon oil over medium heat. 
5. Add the rice and 1-teaspoon ginger paste; cook and stir until the rice is lightly browned, 3 to 4 minutes. 
6. Stir in the water; bring to a boil. 
7. Reduce heat; simmer, covered, until the rice is tender, 15 to 20 minutes. 
8. Meanwhile, in a Dutch oven, heat 1-tablespoon oil over medium heat. 
9. Add half of the garlic paste and half of the remaining ginger paste; cook and stir until fragrant, about 1 minute. 
10. Add half of the green onions and 1-tablespoon garam masala; cook and stir 1 minute longer. 
11. Stir in the tomatoes, cream, and ½-teaspoon salt; heat through (do not allow to boil). 
12. In a large bowl, combine 1/3-cup cilantro, pepper, and the remaining green onions, ginger and garlic pastes, 1 ½-teaspoons garam masala, and 1-teaspoon salt. 
13. Add the chicken; mix lightly but thoroughly. 
14. Shape mixture into 1 ½-inch balls; place meatballs on a greased rack in a 15x10x1-inch baking sheet. 
15. Bake until browned, about 15 to 20 minutes. 
16. Transfer the meatballs to the sauce; cook until heated through. 
17. Stir in remaining cilantro. 
18. Combine the sour cream, lime juice, cumin, and pinch of salt. 
19. Fluff the rice with a fork; serve with the meatballs and sauce. 
20. Drizzle with the sour cream mixture; top with additional cilantro and green onions. 

Recipe from Taste of Home.

Lemon pistachio cake with mascarpone frosting

Active: 20 minutes; Total: 1 hour; Serves: 8

Pistachios, roasted, shelled	¾ cup
Lemon zest	2 lemons
Flour, cake	1 ½ cups
Baking powder	1 teaspoon
Baking soda	¼ teaspoon
Sour cream	¼ cup
Vanilla extract	1 teaspoon
Milk, whole	1/3 cup
Butter, unsalted, softened	½ cup
Sugar	1 cup
Salt, kosher	¾ teaspoon
Eggs	3 large
Frosting
Mascarpone, softened	¾ cup
Sugar, powdered	¾ cup
Cream, heavy	1 tablespoon
Lemon zest	1 teaspoon
Lemon juice	1 teaspoon
Salt, kosher	1/8 teaspoon

1. Preheat your oven to 350°F. 
2. Line the bottom of a buttered 8x8 baking dish with parchment paper, then butter the paper. 
3. Place the pistachios and zest into a food processor bowl; pulse until finely ground (but not buttered). 
4. Transfer the mixture to a large mixing bowl, and add the flour, baking powder, and baking soda; set aside. 
5. Whisk together the sour cream, vanilla, and milk in a small bowl; set aside. 
6. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, and salt, about 3 minutes. 
7. Add the eggs, one at a time, until fully incorporated. 
8. With the mixer on low, alternate adding the dry ingredients (in three additions) and the wet ingredients (in two additions), starting and ending with the dry. 
9. Pour the batter into the prepared pan; smooth the top. 
10. Bake for 35 to 45 minutes, or until a toothpick inserted in the middle comes out clean. 
11. Cool 10 minutes. 
12. Carefully remove the cake from the pan, peel off and discard the paper, then invert onto a wire rack to cool completely. 
13. Combine all the frosting ingredients in a medium bowl. 
14. Mix until just smooth, being careful not to overman. 
15. Frost the cake, then sprinkle on extra crushed pistachios. 

Recipe from the Costco Connection magazine.

Sweet potato tacos

Active: 25 minutes; Sous vide cook time: 1 hour; Servings: 4 to 6

Sweet potatoes, peeled, cut into ½-inch dice (about 4 cups)	1 ½ pounds
Chipotle chiles in adobe, chopped	3 to 4
Cumin, ground	1 ½ teaspoons
Salt, kosher	1 teaspoon +
Canna-infused oil	1 tablespoon
Canola oil	1 tablespoon
Corn tortillas, 6-inch	12
Pepper, freshly ground
Lime juice	½ lime
Pickled red onions
Sour cream	½ cup
Cotija cheese, crumbled	½ cup
Cilantro, chopped	Garnish

1. Preheat your sous vide to 185°F. 
2. In a large bowl, toss together the potatoes, chiles, cumin, salt, and canna-infused oil until the potato pieces are evenly coated. 
3. To ensure you bag sinks, place 1 to 2 pounds of weight into a gallon-size freezer-safe ziplock bag. 
4. Add the potato mixture to the bag, and seal using the water displacement method. 
5. When the water has reached the target temperature, lower the bagged potatoes into the water bath and cook for 1 hour. The potatoes are ready if you can crush them through the bag with a firm pinch. 
6. Remove the bag from the water bath and transfer the potatoes to a plate, discarding the liquid; set aside. 
7. Heat a large cast-iron skillet over medium-high heat. 
8. When the pan is hot, working in batches, heat the tortillas by placing them directly into the skillet and then waiting until they begin to steam and blister, about 20 seconds. 
9. Flip them with tongs or a spatula, and cook the other side until they again begin to steam and blister, about 30 seconds. Depending on the size of your skillet, you can heat three to four tortillas at a time. 
10. After each batch is heated, transfer the tortillas to a plate and cover them with a kitchen towel or aluminum foil to keep warm. 
11. When all the tortillas have been heated, and with the pan still over medium-high heat, add the remaining canola oil to the skillet, and then add the potato mixture. The pieces do not need to fit in a single layer. 
12. Sauté, stirring occasionally with a wooden spoon, until charred and blackened on the edges, about 3 to 5 minutes. 
13. Remove from heat, season with salt and pepper, and them add the lime juice. 
14. To assemble the tacos, spread a small dollop of the sour cream onto the middle of each tortilla. 
15. Divide the potato mixture evenly among the tortillas. 
16. Top each taco with a sprinkle of cheese, cilantro, and pickled red onions. 
17. Arrange the tacos on individual plates and serve with additional lime wedges and hot sauce. 

Recipe warped from Sous Vide at Home by Lisa Q. Fetterman.

Corn dog muffins

Active: 45 minutes; Servings: 24 mini muffins

Sour cream, full fat	2 tablespoons
Olive oil	2 tablespoons
Canna-infused coconut oil	1 tablespoon + 2 teaspoons (22 grams)
Egg	1 large
Sugar, granulated	¼ cup (50 grams)
Corn, cream-style sweet	½ cup (128 grams)
Cornmeal, fine	½ cup (75 grams)
Flour, white rice	¼ cup (35 grams)
Baking powder	1 teaspoon
Salt, kosher	½ teaspoon + ¾ teaspoon +
Hot dogs, cooked, each cut into 8 pieces	3 dogs
Cream cheese, room temperature	4 ounces (115 grams)
Butter, unsalted, room temperature	4 ounces (115 grams)
Honey	1 tablespoon
Mustard, whole-grain Dijon	2 tablespoons
Pepper, freshly ground	½ teaspoon +
Parsley leaves, fresh	Garnish
Salt, Maldon sea	Garnish

1. Preheat your oven to 325°F. 
2. Coat a mini muffin pan with nonstick baking spray; set aside. 
3. In a medium bowl, whisk together the sour cream, olive oil, and canna-infused oil; whisk until well combined and emulsified. 
4. Add the egg and sugar, and whisk again until well combined. 
5. Add the creamed corn, and mix until just combined. 
6. In a small bowl, whisk the cornmeal, flour, baking powder, and ½-teaspoon salt. 
7. Add the flour mixture to the corn mixture, and whisk until just combined. 
8. Equally distribute the batter among the 24 cups of the prepared mini muffin pan, filling each about two-thirds full (about 1 heaping tablespoon or 18 grams). For the most accurate dosage, weigh the total amount of batter and divide by 24 to determine the target weight per serving. 
9. Press one hot dog slice into each cup, submerging it until the top hits the surface of the batter. 
10. Bake 20 to 25 minutes until golden brown (like a corn dog), or until a toothpick inserted in the muffin comes out clean. 
11. Remove the pan from the oven, and cool for 5 minutes. 
12. Invert the pan over a wire cooling rack to remove the muffins; use a butter knife to help pop them out if necessary. 
13. Let the muffins cool completely. 
14. In the bowl of a stand mixer fitted with the paddle attachment, or using a bowl and a handheld mixer, combine the cream cheese, butter, and honey. 
15. Beat for 1 to 2 minutes on medium speed until light and fluffy, scraping down the sides of the bowl with a rubber spatula once or twice. 
16. Add the mustard, ¾-teaspoon salt, and ½-teaspoon pepper. 
17. Continue to beat on medium speed until well combined. 
18. Dollop about 1-teaspoon honey mustard butter onto each corn dog muffin. 
19. Finish with a touch of flaky sea salt, freshly ground pepper, and a garnish of parsley. 
20. Transfer any remaining honey mustard butter to an airtight container, and refrigerate for up to 3 days. 

Recipe from Edibles.

Slow cooker beef goulash

Oil, extra-virgin olive	2 tablespoons
Beef short ribs, cut into 4-inch pieces	4 pounds
Pepper, freshly ground
Salt
Onion, chopped	1 large
Garlic, minced	8 cloves
Carrots, cut into 2-inch lengths	5 medium
Paprika, sweet	¼ cup
Caraway, ground	1 tablespoon
Coriander, ground	1 teaspoon
Stock, low-sodium chicken	3 cups
Thyme	5 sprigs
Bay leaves	3
Sour cream
Noodles, cooked, buttered

1. In a large skillet, heat the oil over moderately high heat. 
2. Season the short ribs with salt and pepper. 
3. Brown half of the ribs in the skillet, about 12 minutes; transfer to the slow cooker, and repeat with the remaining ribs. 
4. Pour off all but 2-tablespoons oil from the skillet. 
5. Add the onion, garlic, and carrots; cook over moderately low heat, stirring, until the onion is barely softened, about 5 minutes. 
6. Add the paprika, caraway, and coriander; cook, stirring, until fragrant, about 1 minute; scrape into the slow cooker. 
7. Add the stock, thyme, and bay leaves to the slow cooker, cover, and bring to a boil on high. 
8. Cook for 4 hours, until the meat is very tender. 
9. Discard the bay leaves, thyme, and any bones; spoon off as much fat from the sauce as possible. 
10. Serve the goulash in deep bowls over buttered noodles and topped with a dollop of sour cream. 

Recipe from Food&Wine.