Chocolate-Banana Snack Cake (I used all organic ingredients)
2 very ripe medium bananas
1 1/4 cups all-purpose flour
3/4 cup sugar
1/4 cup unsweetened baking cocoa
1/3 cup vegetable oil
1/3 cup water
1 teaspoon baking soda
1 teaspoon white vinegar
1/4 teaspoon salt
1/3 cup semisweet chocolate chips
1 . Heat oven to 350°F. Place bananas in ungreased 8-inch square pan; mash with fork. Stir in remaining ingredients except chocolate chips. Sprinkle chocolate chips over batter.
2 . Bake 35 to 37 minutes or until toothpick inserted in the center comes out clean. Cool completely, about 45 minutes.
Artichoke and Kidney Bean Paella
1 tablespoon olive or vegetable oil
1 medium onion, chopped (1/2 cup)
2 garlic cloves, finely chopped
1 can (14 ounces) vegetable broth
1 cup uncooked regular long-grain rice
1 cup frozen green peas
1/2 teaspoon ground turmeric
2 drops red pepper sauce
1 can (15 to 16 ounces) dark red kidney beans, rinsed and drained
1 jar (6 ounces) marinated artichoke hearts, drained
1 . Heat oil in 12-inch skillet over medium-high heat. Cook onion and garlic in oil 3 to 4 minutes, stirring frequently, until crisp-tender.
2 . Stir in broth and rice. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
3 . Stir in remaining ingredients. Cook uncovered 5 to 10 minutes, stirring occasionally, until rice and peas are tender.