Eating is Art

3 tablespoons butter
3 cloves garlic
3 stalks celery, coarsely chopped (about 1/4 inch)
2 lb. broccoli, cut into large florets
1 quart / 4 cups low-sodium chicken stock
12 ounce evaporated milk (1 can)
1 cup grated cheddar cheese
3 tablespoons flour
salt
fresh ground pepper

In bottom of large soup pot, saute garlic and celery in butter over medium heat until softened but do not brown. Add broccoli and chicken stock (stock may not cover). Bring to a boil, then reduce heat to low and simmer until broccoli is quite tender, but not cooked to mush, about 20 minutes.

Puree broccoli and broth in food processor. If desired, remove a few pieces of broccoli before pureeing and add back in when finished. Pour puree back into soup pot. Blend half the evaporated milk and flour separately. Add flour/milk mixture to soup along with cheddar cheese, reserving some cheddar cheese for garnish. Bring soup barely to a boil while stirring. Soup should now have a moderately thick consistency. Add remaining milk, mixing with more flour if necessary to bring soup to desired consistency. I personally don't find more flour necessary. I also enjoy a thinner cream soup.

When soup has thickened, remove from heat or put on VERY low heat so that milk doesn't 'break'. If necessary, gently reheat small batches in saucepan or in microwave. Soup will keep for 3-4 days in refrigerator. Makes about 8 servings.

2 eggs
1 cup ripe mashed bananas (about 3 bananas)
1/3 cup canola oil
1/4 cup milk
2 cups flour (I use a 1/2 and 1/2 blend of all-purpose and whole wheat pastry flour)
1 cup sugar
1 cup semi-sweet chocolate chips or chunks
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup chopped nuts (optional)

Preheat oven to 350°F. Mix eggs, bananas (about 3 bananas), oil and milk in large bowl until well blended. Mix dry ingredients separately in large bowl. Add wet ingredients; stir just until moistened. Grease loaf pan; fill with batter.

Bake for 55 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack. Store, tightly wrapped, at room temperature.

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A variation from kraftfoods.com - combine the dry ingredients for a bread mix and give it as a gift:

Chocolate Chunk Banana Bread Mix

Makes: 1 loaf

2 cups flour
1 cup sugar
1 cup semi-sweet chocolate chips or chunks
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup chopped nuts (optional)

1 disposable 9x5-inch foil loaf pan

Place all dry ingredients in 1-gallon sealable plastic bag; seal bag. Place bag in loaf pan. Place in decorative gift bag. Pair wrapped bread mix with tea towels for a great hostess gift.

Attach the following preparation directions to bag:

Preparation Directions: Preheat oven to 350°F. Mix 2 eggs, 1 cup mashed ripe bananas (about 3 bananas), 1/3 cup canola oil and 1/4 cup milk in large bowl until well blended. Add bread mix; stir just until moistened. Grease foil loaf pan; fill with batter.

Bake for 55 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack. Store, tightly wrapped, at room temperature.

4 slices white bread
2 1/2 pounds ground beef
2 garlic cloves
2 stalks celery
2 carrots, scrubbed
1/2 cup fresh parsley (or 2 tablespoons dried)
1 large egg
3/4 cup ketchup
4 teaspoons dried mustard
2 teaspoons celery seed
1 tablespoon coarse salt
2 teaspoons freshly ground pepper
2 tablespoons packed brown sugar

Preheat oven to 400 °F. In the bowl of a food processor, pulse bread until fine crumbs form. Transfer to a medium bowl and add ground beef. Place garlic, celery, carrots, and parsley in food processor until finely chopped (you may want to cut the celery and carrots down a bit before processing). Mix the vegetables into meat mixture. Add egg, 1/2 cup ketchup, 2 teaspoons dried mustard, celery seed, salt, and pepper. Combine thoroughly, using your hands. Place in a loaf pan.

In a small bowl, combine remaining 1/4 cup ketchup, remaining 2 teaspoons mustard, and brown sugar. Whisk until blended. Brush mixture over top of meat loaf. Place the pan on a baking sheet to catch drippings and transfer to oven. Bake until a meat thermometer inserted in the center reaches 160°, about 1 1/2 hours.

Let meatloaf stand about 15 minutes before slicing. Makes about 6 servings.

Okay, I basically stole this recipe from you-know-who (initials M.S.). Still, I have refined the recipe and simplified the directions a bit (she loves to make things more complicated than they should be). This is a very hearty, moist meatloaf with a great ketchupy crust. Nothing says "I love you" better than a big slab of animal product for Valentine's Day, right? :-)