Tag: recipe

Quick and Easy Banana Bread

I’ll be honest, with the exception of one recipe  I haven’t had great success with banana bread over the years. It’s always stodgy and damp, not enough lift, and often not banana-y enough in flavor. Recently, there were 3 brown bananas on the counter and I debated tossing them into the freezer to keep browning for a banana bread or smoothie in the future but then I thought, screw it! And I made this recipe up as I went along. The result? The best damn banana bread I’ve ever made! Fast! No mixer! Easy to do with minimal ingredients! Honestly, it’s a winner.

Quick and Easy Banana Bread

3 very ripe bananas
1/3 C vegetable oil
1 cup light brown sugar
2 eggs
1/2 tsp hazelnut extract
1/2 tsp vanilla extract

2 Cups all purpose flour
2 tsp baking powder
1/2 tsp salt

Mix all the wet ingredients together until well combined. Add the dry ingredients in two parts, mixing just until combined with each addition. Scrape the batter into a greased loaf pan and bake for 45 minutes at 350 degrees until a toothpick or skewer inserted in the center comes out clean. Allow to cool for 5 minutes in the pan then cool completely, out of the pan, on a wire rack.

The Perfect Pair: Macarons Two Ways

two flavors macarons


T-minus a week until the most over-manufactured, high-expectation-low-return “holiday” of the year: Valentine’s Day. That’s seven days until florists are ravaged of anything “long stem” and drugstores are depleted of all their heart-shaped candy. Greeting cards will clog up the mail system next week and classrooms everywhere will each host at least one sad, un-chosen kid who didn’t get a Valentine, or enough Valentines, or the Valentine that their little heart was waiting for. Now, before you go calling me a cynic or reaching deep into my psyche for why I hate Valentine’s Day, let me save you the time and effort: I don’t. (more…)

Recipe Card Giveaway from Port Paper Co.

*This giveaway is now complete.

If you are a frequent foodie here at Feasts for All Seasons, or even if this is your first time stopping by, you probably like to cook. If you like to cook, you’re likely interested in recipes. And if you’re anything like me, your recipes and cooking ideas end up on small scraps of paper strewn about the house, easily lost and hard to find. And what if you need to share a recipe? Do you scrawl it on an equally unceremonious bit of paper and hand it over? Doesn’t your grandmother’s blue ribbon potato salad recipe deserve better?

I have a solution for us all: beautiful letterpress recipe cards from Port Paper Co. Meticulous craftsmanship and details meet functionality in these sets of 10 cards. Each set also includes a kitchen conversion chart for handy reference and a pre-printed recipe from, you guessed it, Feasts for All Seasons. But they do more than just recipe cards – check their site for greeting cards, journals, gift tags, custom work and so much more.

Aren’t they lovely?


Luckily, I have 2 sets to give away: one baking themed, one BBQ themed.


For a chance to win, simply share this post, tell a friend or visit Port Paper Co. then leave a comment here stating your preference: “BBQ” or “Baking”. Comment as many times as you like.

Two winners will be chosen at random. Contest closes at midnight Saturday May 18, 2013. Winners will be announced Sunday May 19, 2013.

Good luck!


If you spend any time with young children, you will be familiar with the “What _____ would you be if you could be a _____?” game.  Creative, imaginative and often silly, kids are able to come up with all kinds of descriptions and explanations for why, if given the opportunity, they would like to be an animal, toy, superhero, etc.

If we played this game and you asked me, “Sarah, what food would you most like to be if you could be a food?” I just might say hummus. Before you laugh, consider the pros of hummus and ask yourself if you wouldn’t want to be deemed any one of these things: popular, versatile, substantial, dependable, unpretentious and frequently taken to parties. How could you lose?

Having survived the post-holiday hangover, January feels all about getting back to basics. Simple foods with few ingredients; hearty but not heavy, just restorative, wholesome food. Humble hummus, with its handful of ingredients, fits the bill nicely. If you have never made it before, I urge you to resist picking up an expensive tub at the deli and instead, making your own batch. You will be glad you did when it’s sustaining you through a long afternoon at work or impressing dinner guests as they whet their appetites before the main course.


If you like a rough, rustic texture to your hummus, use a mortar and pestle or even a potato masher to make this delicious dip.  I always use the food processor for hummus because I love how dreamy-creamy you can get it. If you’re in a hurry or to make this almost too simple, use canned (drained and rinsed) chickpeas. 

1 C dried chickpeas, soaked in fresh water overnight

¾ C tahini (sesame paste)

¼ olive oil + more to serve

½ C water

¼ C lemon juice

4 cloves of garlic, roughly chopped

1 Tbsp salt

smoked paprika and freshly ground black pepper to serve

Drain the chickpeas from their soaking water and rinse with fresh water. Place them in a saucepan and add enough water to cover them by about 1 inch. Bring to the boil, then reduce heat and simmer, covered, for 1 hour or until you can squeeze a chickpea easily between your thumb and forefinger.

Once they are cooked, drain them and rinse them again (there might be some ugly but not harmful scum on the surface of the water – it won’t hurt you). Toss the chickpeas into the food processor, if using, and add the tahini and olive oil. Pulse until well chopped and partially incorporated. Add the garlic and lemon juice and process for about 30 seconds. The mixture will be thick and smooth. Thin with water to a “dipping” consistency. Season to taste with salt. To serve, drizzle with a smidgen more olive oil and sprinkle lightly with fresh pepper and smoked paprika. Serve with pita or other flat breads, or vegetables.