Mom's Banana Muffins

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Well hi there! It’s been a long time since a new recipe was posted on the site. Most of my time has been spent over on my newsletter in the last two years, and also adjusting to moving to London, UK (big life change!). This year I’m going to try to get some of the newsletter recipes up here on the site so they are easier to find, and also get back to publishing more regularly here. So first up is my go-to recipe for when I have overripe bananas - it’s a bit easier to manage than banana loaf when living alone because the individual muffins freeze well.

This recipe is a riff on the banana muffin recipe my mom has been following for years out of the aptly named cookbook “Muffin Mania” by Cathy Prange and Joan Pauli. We’ve cut back on the white sugar because the ripe bananas add quite a bit of sweetness, and swapping in some almond flour helps with these staying moist but also a bit more filling.

Mom's Banana Muffins

Yield 12 muffins, 45 mins total including baking time

Ingredients:

  • 3 large bananas, very ripe

  • ½ cup white sugar

  • 1 egg

  • ⅓ cup melted butter

  • 1 ½ cups all-purpose flour (I like swapping ¼ cup for almond flour)

  • 1 tsp baking soda

  • 1 tsp baking powder

  • ½ tsp salt


Method:

  1. Preheat oven to 375F. Prep muffin tins with muffin liners or grease well.

  2. Mash bananas in a large bowl and add in the sugar and slightly beaten egg. Fold in the melted butter. 

  3. Add the dry ingredients and mix until just combined. 

  4. Scoop into lined muffin tins. 

  5. Bake at 375F for 25-35 mins until deep brown.


Macaroni Salad

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This is probably my most requested recipe but it has been a true struggle to finally publish it. I think I get major writer’s block when it comes to recipes that people love the most, and especially ones I “wing”.  I don’t think I’ve ever made a macaroni salad the same way twice - it’s always dependent on what I have on hand and also… how many beverages I’ve had since I usually make this in the summer with a beer or two. 

I have a dream of publishing a “Choose Your Own Adventure” version of this recipe, with all the options and considerations. But in the meantime, here is a base recipe for macaroni salad that you can play around with yourself. Where I’ve noted “+ more to taste” those are ingredients that I plus up or down depending on the day, and what I’m feeling. More tang? More apple cider vinegar. More sweetness? More white sugar or green relish. Not feeling that YUM? Probably need a little more salt to bring out the flavours.

A few tips:

Salt your pasta water

Cold food needs more seasoning (article in Fine Cooking) and that starts from the inside of your pasta! Make sure you season your pasta water well with salt before cooking so that the pasta gets seasoned while cooking.

Rinse the pasta with cold water

Rinse the pasta with cold water and let it drain well - you don’t want excess water going into the pasta salad. Cold water stops the cooking process so that you don’t end up with mushy pasta, and rinsing its rid of all of the starchiness on the outside of the pasta so it doesn’t stick together.

Finely dice your veg

The best part of this salad is the little bites of freshness from the finely chopped veg. You don’t want them to be big bites.

Use spice packets

I’m all for making things from scratch but there is a little “je ne sai quoi” about the premade spice packets. My favourites are Club House Pasta Salad or the spice packet in the Kraft Macaroni Salad box.

Season to taste. Taste again. Season. Taste again.

Back to the first tip: Cold food needs more flavour. Taste as you go - your sauce should be punchy before you add in the pasta, because the flavour will mellow out with the noodles. Taste again just before serving and adjust as needed.

Controversial move: top with sliced hard-boiled eggs

I personally love hard-boiled eggs with my pasta salad but for some people, it’s a hard no. Since it can be quite polarizing I sometimes will have the sliced hard-boiled eggs on a plate beside the salad so guests can truly choose their own adventure. I love the fatty yolk chopped into each bite.

Double the recipe if making for a big crowd

This recipe can be easily scaled - mix double the dressing if making for a big BBQ!

Prepping ahead?

If prepping ahead of time, save a little bit of the dressing to add right before serving - the pasta will soak up some of the dressing in the fridge. If you forget, you can always whisk a little mayo with some apple cider vinegar (maybe 2 tbsp to 1 tbsp) and fold that in right before serving.

Macaroni Salad

25 mins, serves 4-6 people

Ingredients

3 cups dried macaroni, cooked, rinsed with cold water (see step 1)

½ cup mayonnaise (more if you want it creamier, add up to a ¼ cup more)

1 tsp yellow mustard

2 tbsp green relish (or 2 tbsp finely diced gherkins)

1 tsp white sugar (+ more to taste)

1 tbsp apple cider vinegar (+ more to taste)

2 stalks of celery, finely diced

½ a red or orange pepper, finely diced

¼ cup diced red onion (about ⅛ of a medium onion), finely diced

Seasonings:

½ a packet of Club House Pasta Salad mix or Kraft Pasta Salad kit 

OR

½ tsp of each garlic powder, onion powder, paprika plus some dried herbs like basil, dill, parsley or oregano (or all!) 

½ tsp kosher salt

Freshly cracked pepper to taste

Optional:

Fresh herbs! Fresh dill, chives or parsley are great additions

4 hard-boiled eggs, peeled and sliced


Method:

  1. Cook your pasta according to the package, and immediately drain and rinse with cold water until fully cooled. Set to the side and allow it to drain well.

  2. In a large bowl combine your mayo, mustard, relish, sugar, vinegar, plus your seasonings of choice (either spice packet or mixture of dried herbs). Add in your finely diced veggies.

  3. Taste - does it need more seasoning or salt? Maybe a bit more tang from the vinegar? Once it tastes good you’re ready for your pasta. If you are making this ahead of time, save a little dressing to fold in right before serving. Add in your drained macaroni and stir until every noodle is well coated. Give it another taste and adjust.

  4. Once you’re happy with the seasoning top with fresh herbs (if using) or sliced hard boiled eggs (if using) and serve! If prepping ahead of time, put in the fridge. Right before serving fold in your reserved dressing and add your toppings.

  5. ENJOY!

Lemon Dill Tuna Casserole

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Tuna casserole was not something my family ate growing up but we did eat our fair share of tuna melts! If you follow me on IG you know tuna melts are one of my fav lunches and I am always adding different flavourings to my mixture. My favourite combo is definitely lemon + dill + grainy mustard. This recipe takes inspiration from my fav tuna melt with the classic tuna casserole. I referenced Spend with Pennie’s Tuna Casserole recipe for ratios!

Lemon Dill Tuna Casserole

Serves up to 4, 35 mins including 15 min bake

Ingredients:

2 shallots or 1 small onion, diced

1 tbsp olive oil

3 cups dried egg noodles cooked to 3 mins less than the package (I use the No Yolk brand!)

1 can chunk light tuna in water, drained well

3 stalks celery, finely diced

½ cup sour cream

¼ cup mayo

⅓ cup milk

1 tsp dried dill

Juice of ½ a lemon (around 2 tsp)

2 tbsp grainy mustard

Salt n pepper

1 cup old cheddar cheese, grated + extra for topping (use your cheese judgement, I’d say about ¼ cup)

2 handfuls of plain chips (ideally Wavy Ruffles), crushed

Lots of fresh ground pepper

method:

  1. Preheat oven to 425F. Get your water boiling for your noodles if you haven’t already, and meanwhile head olive oil in a small frying pan over medium heat.

  2. Sautee your diced shallot or onion until softened, about 7 minutes.

  3. Cook noodles according to package, less 3 minutes (they will continue to cook in the oven so you want a slight bite to them).

  4. In a large mixing bowl combine your tuna, fine diced celery, cooked onions, sour cream, mayo, milk, dill, lemon juice, grainy mustard and grated cheese. Mix until well combined and season with salt and pepper.

  5. Fold in your cooked noodles until they are well coated. The mixture may look a little loose/wet but that will thicken in the oven. Transfer mixture to a 8x8 oven-safe pan (or a loaf pan if you can’t find your 8x8 pan like me!).

  6. Sprinkle your extra grated cheese on top, then the crushed potato chips, then a good seasoning of fresh ground pepper.

  7. Pop in the oven and bake until bubbly and the chips are browning, about 15-20 mins.

  8. ENJOY!

Nanny's Cinnamon Streusel Rhubarb Muffins

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Rhubarb season is definitely one of the most magical times of the year. I am a sucker for a sour sweet treat, and rhubarb is exactly that. Growing up my two favourite rhubarb recipes were my grandmother’s (I called her Nanny) - her rhubarb-strawberry jam and her rhubarb muffins. I’ve been hitting up the local farmer’s market the last few weekends and rhubarb is in full swing. I texted my mom for Nanny’s recipe a few weeks back and wanted to share it with you all so you can take advantage of this wonderful season. These muffins are on the smaller side and, in my opinion, best served in pairs - perfect with an afternoon tea!

Note on recipe origins: this was found in my late grandmother’s recipe box but it was pretty common to pass along recipes from word of mouth or copied out from magazines back in the day. I’m not sure where she got this recipe from and take no credit for the recipe development. My intention is to share some of my favourite memories of her cooking with you.

Nanny's Cinnamon Streusel Rhubarb Muffins

Makes 12 muffins

45 mins including bake time

Ingredients:

Topping:

¼ cup brown sugar

¼ cup pepitas or any chopped nut (pecan, walnut or almond would work!)

½ tsp ground cinnamon

2 tbsp unsalted butter, room temp

¼ tsp kosher salt

Batter:

½ cup sour cream (ideally full fat, 14% m.f)

¼ cup vegetable oil (or other neutral oil like grapeseed or avocado)

1 large egg

1 ⅓ cup all-purpose flour

⅔ cup brown sugar

½ tsp baking soda

¼ tsp kosher salt

1 cup diced rhubarb


Method:

  1. Preheat oven to 400F.

  2. Prep a muffin tin with muffin tin liners or grease with cooking spray or neutral oil.

  3. In a small mixing bowl mix your topping ingredients and set aside. You may need to use your (clean!) fingers to work the butter into the dry ingredients - it should resemble wet sand.

  4. In a large mixing bowl, mix your wet ingredients (sour cream, oil, and egg) into a homogenous mixture.

  5. Combine your dry ingredients in a separate medium bowl and add in your diced rhubarb. Add to your wet ingredients and fold in until no dry spots exist.

  6. Evenly divide the batter in the muffin tin. Note: these are smaller muffins so the batter will likely only come up ⅔ of the tin. 

  7. Sprinkle the topping mixture on top of the muffins - evenly dividing between them.

  8. Bake for 20-25 mins - cake tester should come out clean. Cool before serving.

Bean and Corn Dip

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This recipe is far from original - if you google “Texas Caviar” or “Cowboy Caviar” you’ll find tons of recipes for a similar dip. I first had this when my roommate back in 2014 made it for her sister’s birthday (hi Renee!). I am such a sucker for “fresh” appetizers at parties - veggie trays, anything with cucumber, salad rolls, etc. I think it’s because I’m always slightly dehydrated? Appetizers with lots of fresh flavour I gravitate towards. I remember the night I first tried this I kept going back for more. It’s tangy, fresh, and slightly addictive. I’ve been making versions of this recipe ever since and it’s always such a hit. It also keeps for 4-5 days in the fridge, and IMO gets better with time as the flavours sit together. I love it for lunches with tortilla chips, on top of a taco salad, or in wraps. It is also so great for summer parties because the frozen corn kind of cools it from within. I hope you enjoy this tasty bean dip for your next get-together!


Tips

Small Dice Your Veggies for Optimal Dipping Experience

This dip is great scooped up with tortilla chips so you want to make sure your veggie pieces are small enough so you get lots of variety in each bite.

Frozen Corn

I personally just like to add the corn frozen straight into the dip, and then let it thaw once mixed. I find it doesn’t take time to thaw and it keeps everything else a little cool while it sits at room temperature. If you are making this right before serving, you could cook the frozen corn according to the package and then let it cool to room temp before mixing with everything else. 

Dicing Tomatoes

I like to remove the seeds so the dip isn’t too ‘soupy’. To do this I cut the tomato into quarters and use a spoon to scoop out the watery seed parts. I then dice the flesh of the tomato.

Bean Substitutions

I have accidentally made this dip with chickpeas, kidney beans, and white beans (I have trouble reading bean can labels). All turned out great! I think any canned bean works here.

Storing

This keeps well in the fridge for 4-5 days in an airtight container. I sometimes make this the day before serving so it marinates overnight.

All the veggies chopped pre-mixing!

Bean and Corn Dip

Good for a crowd, 20 min prep

Ingredients:

1 can black beans, drained and rinsed

1 can lentils, drained and rinsed

1 cup frozen corn

2-3 medium tomatoes, fine diced (I like to remove the seeds so it’s not too soupy but you don’t have to fuss about this)

1 pepper (red, orange, yellow, green - whichever colour you prefer), fine diced

3-4 green onions, green parts thinly sliced

¼ cup apple cider vinegar

2 limes, juiced

¼ cup olive oil

¼ tsp kosher salt

Pinch of each ground cumin, garlic powder, chilli powder (adjust to taste)

A few shakes of tabasco or other hot sauce

Optional: a squeeze of honey or maple syrup

Optional: handful of fresh cilantro, diced

Method:

  1. In a large bowl combine your drained and rinsed beans and lentils, frozen corn and chopped veggies (tomato, pepper, green onion).

  2. In a small bowl or mason jar, combine your apple cider vinegar, lime juice, olive oil, salt, spices and hot sauce. Whisk well to emulsify (or if using a mason jar, seal tightly and shake). 

  3. Pour over your bean mixture and mix well to combine. If using cilantro, add it in. 

  4. Taste - does it taste good, like you need to take another bite? If not, you may need a pinch more salt. Does it need more spice? Add more tabasco. Need a little more sweetness? You could add a drizzle of honey or maple syrup, or add in more frozen corn!

  5. Serve with tortilla chips!