Brown Butter Banana Bread

Banana bread: ultimate comfort food. This version gets an update with brown butter and strawberries (which we opted not to use. I thought it would have tasted great with dark chocolate chips, but we didn’t do that because my brother is a buzzkill who prefers savory things to sweet things). To be honest, I couldn’t really taste the browned butter, but it was still mighty tasty.

I’m trying to remember the details of why we decided to make this. It was the week before school started. I think it had something to do with being bored at night. I think I remember watching Arrested Development while it baked — it came out of the oven right around midnight and we ate it with fig jam in our den as one of the episodes finished. Then I fell asleep on the couch.

Aww yeah. Nothing like end-of-summer laziness. Now that I’m back at school, there will be less time for baking and lounging, but stay tuned for some recipes for simple, delicious meals you can make in a dorm kitchen.

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Sweet and Spicy Plantain Chips and Tortilla Salad

This meal was something my brother and I threw together. We started with the two plantains that were slowly growing overripe on the counter, which inspired a Mexican theme, and then we combined a bunch of things that seemed to go with that theme. Simple, but successful.

For the plantain chips: Preheat oven to 400 degrees, and line a baking sheet with parchment paper. Slice the plantain into discs, and coat with honey and spices (I used a homemade spice rub that I made years ago, and usually use as a rub before barbecuing meat). Bake for 20 minutes, flipping halfway through.

For the salad: Prepare rice according to package directions. Heat up a can of black beans (including the liquid) until gloopy. On top of chopped spinach, heap caramelized onions, TJ’s corn salsa, TJ’s tomatillo salsa, rice, and beans.