Banana Bread

There's not much better than a warm slice of banana bread and fortunately it's IC friendly!

Banana Bread
4 eggs
5 ripe bananas
1 c shortening
2 c sugar
4 c flour
1 t salt
2 t soda
1 c walnuts (optional)

Mash bananas and then beat together with eggs. Set aside. Cream shortening and sugar. Add salt, soda and banana mixture. Add flour last. Bake at 300 for 1-2 hours. This will make 2 loaves.

I like to sprinkle cinnamon and sugar on the greased pan before pouring in the batter--it gives the loaf a nice touch when it comes out.

Hot Milk

One of the hard things about IC is that all you can drink is milk and water--no juice, no soda, nothing else. During winter months when everyone is drinking steaming mugs of hot cocoa, it's torture.

I found this recipe and it's a great drink to warm up cold nights and break up the monotony (even though it's still milk).

Hot Milk
1 c milk
1 T sugar
1 t vanilla

Combine and stir well. Heat in microwave for ~1 minute or until hot (do not boil). Top with a dash of cinnamon.

The vanilla you use can make or break this drink, so use the good stuff. :)

Blackened Tilapia Baja Tacos

Two fish recipes in two days?! Oh yeah . . .

The sauce is not IC friendly, but my husband really liked it. I just left it off mine and everyone was happy.

Blackened Tilapia Baja Tacos
1/4 c sour cream
2 T chopped fresh cilantro
2 T fresh lime juice
1 c thinly sliced white onion
1 1/2 t brown sugar
1 t dried oregano
3/4 t garlic powder
1/2 t salt
1/2 t ground cumin
1/4 t ground red pepper
4 (6 oz) tilapia fillets
1 T oil
8 (6") corn tortillas
1/2 ripe peeled avocado, thinly sliced

Combine first 3 ingredients in a food processor and blend until smooth. Combine with onion in a small bowl (this is the "bad" sauce, so leave it off yours . . .).
Combine brown sugar and other spices. Sprinkle evenly over the fish. Heat oil in a large skillet on medium-high heat. Add fish to pan, cook 3 mintes on each side or until done.
Warm tortillas and divide fish, onion mixture, and avocado evenly among them.

Seared Scallops with Cauliflower Puree

I know, sound fancy enough for you? I love seafood and am always up for trying something new, so when I found this recipe, I figured, "Why not?"

Seared Scallops with Cauliflower Puree
2 c chopped cauliflower florets
1 c cubed, peeled Yukon gold potato
1 c water
1/2 c chicken broth 
1 T oil
1 1/2 lbs sea scallops
3/4 t salt
1/2 t black pepper
1 1/2 T butter

Bring first 4 ingredients to a boil in a saucepan. Cover, reduce heat and simmer until potato is tender. Remove from heat and let stand, uncovered, for 10 minutes.
Heat a large skillet over high heat. Add oil, swirl to coat. Sprinkle scallops with 1/4 t salt and pepper and add to pan. Cook 2-3 minutes on each side or until done. Remove scallops from pan.
Pour cauliflower mixture in a blender and add 1/2 t salt and butter. Secure lid (but keep the center open to allow steam to escape) and blend until smooth.
Serve together.

NOTES
I used mini scallops as that was all I could find, but the big ones would have been a LOT better.

Brown Sugar Muffins

I don't understand it, but I cannot make these as well as my husband. He's a much better baker than I am for some reason, and it kills me. :)

These muffins are just the right amount of sweet and almost have a banana taste to them if done right. They are best right out of the oven and we usually double the batch (for just 2 of us) because they disappear so fast.

Brown Sugar Muffins
1/2 c margarine
1 c brown sugar
1 egg
2 c flour
1 t soda
1/4 t salt
1 t vanilla
1 c milk

I cream the margarine and sugar together, add everything else, then add the flour, but like I said, mine never turn out as well as the spouse's. Bake at 350 for 20 minutes. This will make ~18 muffins.