Mini Banana Cranberry Bread

WHAT'S IN IT:

• 3 ripe bananas 
• 1/3 cup butter, melted
• 1 tsp baking soda
• pinch of salt
• 1/2 cup granulated sugar
• 1 egg
• 1 1/2 tsp good vanilla extract
• 1 1/2 cups unbleached flour
• 1/2 - 3/4 cup dried cranberries - you decide how many is too many!

MAKE IT:

• Preheat oven to 350. Grease a mini muffin/cupcake tin with butter and flour or baking spray. 
• In a mixing bowl, mash bananas with a fork until smooth. You want as few lumps left behind as possible. 
• With the mixer on medium, add the butter. Once combined, add baking soda and salt. Let it mix for a minute, then add the egg, sugar and vanilla. Then, add the flour a little bit at a time so you don't get any clumps in your batter. Once all of the flour is combined and batter looks smooth (about 1 minute) turn mixer off. Add the cranberries and use a large spoon or spatula to mix together. 
• Using a spoon (trust me, this is easier than trying to pour the batter) fill each mini cupcake slot half to 3/4 full with batter. Optional: before placing in the oven, sprinkle a little granulated sugar on the top of each for an extra crunch of sweetness when they're done. 
• Bake 10-15 minutes. If you think they're almost done, do the "toothpick test" (insert a toothpick into the center of one of them and remove it - if it comes out clean, they're done, if it comes out with batter on it they need a few more minutes).
• When done, remove from the oven and let cool in the tin for about 5 minutes. After that, transfer to a baking rack to finish cooling. If you greased the pan properly, each mini bread should come out very easily. 

Parmesan Basil Sourdough Croutons

WHAT'S IN IT:

• 1 loaf fresh sourdough bread
• 1/2 cup parmesan cheese, freshly grated
• 4-5 leaves fresh basil
• EVOO
• course sea salt
• freshly ground black pepper
• pinch red pepper flakes

MAKE IT:

Finely chop basil and toss in a  bowl with the grated parmesan and pinch of red pepper flakes.

Cut the bread into approximately 1" squares. Place them in a frying pan and drizzle lightly with olive oil. Toss the bread so all are slightly coated with EVOO. Sprinkle with salt and pepper.

Over medium heat, toast the bread 4-6 minutes, tossing every couple of seconds so they do not stick. Once croutons are golden on all sides, toss with parmesan-basil mixture. Toss on low heat until cheese melts. 

San Marzano Tomato Soup w/ Parmesan Basil Croutons

WHAT'S IN IT:

• 3 tablespoons olive oil
• 1 red onion, chopped
• 3 large cloves garlic, chopped
• 2 cups carrots, chopped (about 4 large carrots)
• 1/4 cup good red wine
• 2 28-oz cans San Marzano tomatoes, whole or diced
• 1 tablespoon sugar
• 1 tablespoon tomato paste
• 1/3 cup fresh chopped basil
• 2-3 cups chicken stock (depending on how intense you want the tomato flavor)
• 1 tablespoon freshly ground sea salt
• 1 tablespoon freshly ground black pepper
• 1/2 cup heavy cream

MAKE IT:

• Heat the olive oil in a cast iron stock pot (or regular stock pot if not available). Add onion and carrots. Sauté for 3 minutes, then add garlic. Sauté everything together until all vegetables are slightly soft, about 10 minutes.
• Add wine and scrape all of the cooked vegetable bits off the bottom of the pot. Let the wine cook down for 2-3 minutes. 
• Add tomatoes, sugar, tomato paste, basil, chicken stock, salt and pepper. Stir together and bring everything to a boil. Once boiling, reduce to a simmer and cook for 30 minutes, stirring occasionally. 
• Transfer everything into a blender (or use an immersion blender) and puree until smooth. Pour smooth soup back into pot and add cream. 

Parmesan Basil Crouton Recipe