Braised Fingerling Potatoes with Rosemary

I made these for Easter dinner this year and everyone loved them. Making them again for dinner tonight. This recipe comes from Consumer Reports Food and Fitness.

1 28 oz bag fingerling potatoes, scrubbed and halved lengthwise
2 shallots, peeled and quratered, root left intact
3 sprigs fresh rosemary, plus 1 tsp chopped
4 TBSP butter, cut into pieces
1/4 tsp each salt and fresh ground pepper
2 1/2 C chicken broth

1. Arrange the potatoes in a single layer in a large skillet. Place shallot pieces and rosemary sprigs in between the potatoes. Add 3 Tbsp of butter and salt and pepper; pour chicken broth over potatoes. Partially cover pan and bring the mixture to a gentle boil pver medium heat. Lower the heat and simmer stirring occasionally, until potatoes are tender when pierced with a fork, about 20 to 25 minutes.
2. Remove and discard shallots and rosemary sprigs. Using a slotted spoon, place potatoes on a serving platter. Increase heat to high and boil remaining liquid 5 minutes uncovered until reduced slightly. Stir in remaining butter and pour sauce over potatoes; sprinkle chopped rosemary. Serve immediately.

"Weekday" Banana Cake

I named it myself. :)
It was a Monday night.
I had some old bananas.
I was craving something sweet.
But didn't want to go totally overboard.
Then I found this on the good 'ol internet.
It's yummy.
And quite healthy!

Beat for 6-7 minutes until thick and light brown.
2 eggs
1/2 cup brown sugar (I use 1/4 c. brown sugar and 1/4 c. maple syrup)


With mixer on low speed add:
1 tsp vanilla
1/4 cup olive or canola oil
2 mashed, ripe bananas
1/2 cup applesauce

Add in just until combined:
1 1/2 cups brown rice flour (or regular flour)
3/4 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
pinch of salt
handful of chocolate chips if you wish

The recipe says to bake in a greased 9x5 pan for 40 minutes. Mine took longer than that the first time. Today I made it in my mini muffin pan and baked for 17 minutes.

Enjoy!