Coconut and chocolate chip banana bread

We are at the almost three week mark as a family of four. Where has the time gone? We are having a blast and I am thoroughly enjoying my year of fun; also known as maternity leave....thank you Canada!

We spent the morning at home working on different projects and then by 3pm we made it out of the house! To the mall we went for a family shopping trip.

Once we arrived home Aubrey and I decided to make some banana bread; and enough to share.

This was our adorable view as we baked!

I used my go to recipe times three! 

6 cups flour

3tsp baking soda

1tsp salt

2&1/3cups brown sugar

3 eggs

6 bananas

1&1/2cup oil

1&1/2 cup milk ( I used part milk part old half and half)

I gathered all my dry ingredients together and set them aside.  In my mixer I whipped the bananas and added my wet ingredients one by one.  

I added the dry ingredients and mixed well.  Then I added 1cup each of coconut and chocolate chips.

Taste test!

I set up my parchment lined loaf pans and divided the batter between the three pans.

I baked them at 350F for 60 minutes.

They turned out wonderful! I can't wait to have a cup of decaf with a thick buttered slice!

Lunch fish tacos!

Well I am now officially a mother of two! Enjoying every minute of it! I find myself moving a bit slower these days; today I rolled out of bed at 9:30am. Thanks to my wonderful husband I do the night shift and he takes the morning shift; team work at its finest.  

We are almost two weeks in to this new routine and thanks to friends and family I really haven't had to cook much.  This morning I was craving getting into the kitchen and putting together some yummy fish tacos.  So at 10:30am I began preparing lunch for us....coffee in hand!

This was my lovely view from the kitchen.

First I got some fish from the freezer and put it in the sink in some cool water.  The fish is so thin it thaws in minutes.

I took them out of their packages and left them damp.  I coated them in a mix of cornmeal, taco seasoning and salt.

I baked them on a parchment lined cookie sheet with olive oil at 400F convection for about 12 minutes. 

Meanwhile the fish was baking I organized the toppings.  

I sautéed onion, yellow pepper, and spinach with a sweet and spicy mango lime salsa.  I find that this goes really nicely with the fish. 

I usually make an avacodo, cilantro, green onion and lime topping but since limes are $1 a piece these days we haven't been buying them.  

Today I decided to make an avacodo cream.  I mixed avacado  with Greek yogurt, salt, lemon juice and a touch of chipotle Tabasco. 

I also served this with sharp cheddar and salsa. 

And now we eat!

As soon as we sat down our little man woke up.  

This lunch was thought of, made and eaten within less than 90 minutes.  Such a simple but satisfying lunch! Now our next mission will be to get ready and out of the house before 4pm. 

Fruit cocktail cake

Aubrey and I spent the day at my moms. We all seem to be on high alert waiting not-so-patiently for baby!

While I was at my moms I thought I mine-as-well be productive; so I decided to make the dessert for her meeting she was having tonight.

Fruit cocktail cake is a classic in my moms baking repertoire and one of my most recent cravings....so win win!

It's super simple:

Mix 

2 cups flour

1&1/2 cups sugar

1&1/2 tsp baking soda

1&1/2 tsp salt

1-14oz can of undrained fruit cocktail (I use fruit cocktail in water)

1tsp vanilla

2eggs

Mix together and pour into a greased bundt or spring form pan.

Bake a 350F for about 45-60minutes. Toothpick should come out clean.

For the sauce:

I do this close to serving time so it's served warm.

Mix:

3/4cup sugar

2tbsp flour

1/2 cup butter

1&1/4cup milk

1&1/2 tsp vanilla

Boil for two minutes or until thickened. 

Pour sauce over.

I decorated with toasted coconut.

This is best served fresh and warm but can be reheated if need be.  It's best to not top with the sauce until serving time.  The sauce can be made ahead and reheated at serving time and then poured over.  

Delicious! This did not disappoint!

Lasagna; meat sauce with sautéed Kale, spinach, and mushroom

Jeff woke up today dreaming of lasagna for dinner.  This was particularly nice to hear since he wanted to go get all the groceries, make enough for dinner and put two in the freezer.

He made a beef meat sauce, this had onions, garlic, fennel seeds, salt, pepper, one large jar of preggo sauce, worcheshire, and fresh basil at the end.  He would of added oregano but we didn't have any. He brought this to a simmer for about 15 minutes and set it aside.

He made a filling of drained cottage cheese combined with sautéed mushrooms, kale and spinach which he also drained in a sieve. 

Now for the assembly line.  This is when Aubrey and I were summoned to help!

We grated a mixture of old cheddar and mozerella. 

In the pans we layered sauce, noodles, sauce, grated cheese, noodles, spinach kale cottage cheese filling, noodles, sauce and finished with a generous amount of grated cheese.

I am thrilled to put these two lasagnas in the freezer.  I am also excited to have a yummy dinner ready for tonight! This was such a fun way to pass the time and have a memorable family activity.