Easiest Banana Bread

Ingredients:

1 1/4 cups flour
1 cup sugar
1 tsp baking soda
1/2 tsp salt
1/2 cup vegetable oil
2 very ripe bananas
2 whole eggs

Preheat oven to 350 degrees.
Mix together the dry ingredients in a medium sized bowl. In a separate bowl, mix together sugar, oil, bananas and eggs (in that order). Add the dry ingredients to the wet ingredients and mix until smooth. This goes really fast in an electric mixer.
Rub the inside of a 9" loaf pan with vegetable oil to prevent sticking. Pour batter into pan and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.

I've made this many ways, with whole wheat flour, 3 bananas, 1 banana. It all works, it's a very adaptable recipe.

bean, carmelized onion and kale enchiladas

First make a chili adobo sauce:

1 tbls corn or canola oil
1 small onion, finely chopped
4 medium garlic cloves, minced
1 chipotle chile in adobo sauce, minced with 1 tbls sauce (Joe likes to get good dried chilis from Christinas and reconstitute them with hot water, like you would with porcinis)
2 tbls chili powder (less if you like it less spicy like me!)
2 tsps ground cumin
1 tsp ground coriander
1/2 tsp dried oregano
1 cup canned tomato sauce
3/4 cup water
1 tbsp fresh lime juice
salt

Sauce:
1. heat the oil over medium heat and add onion - cook for 5 mins. Add garlic, chipotle, adobo sauce, chili powder, cumin, coriander and oregano and cook until fragrant, about 1 minute. Add the tomato sauce and water and bring to a boil. Reduce the heat and simmer to blend the flavors, about 5 minutes. Stir in the lime juice adn adjust seasonings, salt to taste. This can be cooled and refridgerated in an airtight container for up to two days.

2. Filling and tortillas

1 tbsp canola or corn oil
1 lb onions (3 med), halved and thinly sliced
1/2 tsp sugar
1/2 tsp salt
8 oz monterey jack cheese, shredded (2 cups)
1/3 cup chopped fresh cilantro leaves
10 6-inch corn tortillas
1 15 oz can of black beans

1. heat oil in a medium saucepan over medium-high heat. Add onion, sugar and salt and cook, stirring occasionally, until the onions begin to brown slightly, about 5 minutes. Reduce the heat to medium and continue to cook, stirring often, until the onions are deeply browned and very soft, about 15 minutes. Scrape the onions into a medium bowl and cool to room temp. Toss with 1 and 1/2 cup of cheese and cilantro.

Meanwhile heat black beans in a small sauce pan with 1/2 cup of fresh orange juice. heat for 5 minutes and transfer into the onion bowl and mix well. We also sometimes sautee spinach, chard or kale to mix with this combination as well.

2. Heat oven to 300 degrees, spray each individual tortilla with vegetable cooking spray, lay them out on a cookie sheets and bake in over for 3 minutes or until pliable. Remove tortillas and baking sheets from oven and raise temp to 400 degrees

3. Spread a layer of the adobo sauce in the bottom of a 13x9inch glass or ceramic baking dish. Fill and roll your enchiladas and place them (seam side down)packed tightly into baking dish. Sprinkle top with the rest of the cheese.

4. Cover baking dish with foil and bake for 20 minutes.

Enjoy with lime wedges and any other garnishes that you desire.