Banana Bread

April 4, 2017


Banana Bread

  • 1 c. Butter or Margarine 

  • 2 c. Sugar (white)

  • 4 Eggs

  • 4 c. Flour (white) 

  • 2 t. Salt

  • 1 t. Baking Soda

  • 6 Large Bananas


  • 4 T. Butter (melted)

  • 1/2 c. Cinnamon-Sugar mixture


  1. Preheat oven to 350 degrees.

  2. Smash bananas in mixing bowl. Add rest of ingredients.

  3. Mix. and pour into greased 9x13 baking dish.

  4. Bake at 350 degrees for 50-60 minutes.

  5. While bread is still warm brush with melted butter and generously sprinkle with cinnamon-sugar mixture.

  6. Cut into squares and enjoy with a glass of milk. 

Family Note: We love making this banana bread and sharing it with our friends and neighbors. In Central America, the locals in our area typically don't use ovens, so any baked goods are usually bought. Israel and I (Jill) make this bread about once a week and send with Derick on home visits or share with friends we invite into our home for Bible study fellowship. 


2 Chicken breasts (boneless or on the bone; uncooked, thawed) 

6 Carrots (peeled, cut into big chunks)

3 lbs. Potatoes (whole, washed) 

1 onion (quartered) 

Seasoning salt 


  1. Place chicken in bottom of crock-pot. Sprinkle seasoning salt (I like Fajita or chicken bouillon) generously over

    top of chicken. Add veggies. Cook on high for 3-4 hours or until chicken is cooked all the way through. 

  2. Family Note: This is a new family favorite (Yes, one that Israel loves it too!) This is a recipe I can count on when we are gonna be out and about for awhile. Plus, it gives off a great aroma to come home to! 


  • 3 cups dry beans (rinsed; I normally use black beans, but others work fine too)

  • 6 cups water

  • 1 bunch fresh cilantro (finely chopped)

  • 3-4 limes (squeezed) 

  • salt 


  1. Rinse the beans (don't forget to check for rocks!) and put in slow-cooker with water.

  2. Cook on low for 6-8 hours or on high for 4-5 hours. (Cook time may vary for other types of beans.)

  3. After beans are cooked, add cilantro, lime juice and salt to taste.

  4. Serve with avocado, sour cream, tortilla chips and shredded cheddar cheese, or enjoy solo! 

Family Note: Israel LOVES these beans! He helps me wash and sort through them, then after they're done he wants them for every meal till the leftovers run out, breakfast included! lol 


  • 4 pounds boneless, skinless chicken thighs (about 12)
  • Coarse salt
  • Freshly ground black pepper
  • 1 (28-ounce) can diced tomatoes
  • 1 medium yellow onion, coarsely chopped
  • 4 dried ancho chiles, stemmed
  • 4 large chipotle chiles in adobo sauce, plus 1 tablespoon adobo sauce (feel free to just use the whole can)
  • 1 cup sliced almonds, toasted
  • 3 ounces bittersweet chocolate, finely chopped (about 1/2 cup)
  • 6 garlic cloves, smashed and peeled
  • 3 tablespoons extra-virgin olive oil
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon


  • 1. Season both sides of the chicken thighs with salt and pepper and place them in the slow cooker.
  • 2. Place all of the remaining ingredients in a blender and blend on high until you have a smooth consistency, about 1 to 2 minutes.
  • 3. Pour the sauce into the slow cooker and mix with the chicken. 
  • 4. Cook for 4 hours on high or 8 hours on low. 

Prep Time: 30 minutes

Cook Time: 20 minutes


  • 2 lbs of chicken breast and thigh
  • 1 full white onions
  • 1 bunch scallions
  • 1 table spoon grated ginger
  • Half table spoon grated garlic
  • Half table spoon white pepper
  • 1 table spoon of cumin powder
  • Salt according to the taste
  • 3 table spoon oil (preferably Olive oil)
  • 2 bunch finely chopped cilantro
  • Green Chilli for the Sauce
  • 1 table spoon Sesame seed for sauce
  • 2 lbs of ripe tomatoes

Instructions to prepare meat and wrapping the momo

  1. Preparing the stuffing: In one big bowl mix all the above ingredients. Make sure it’s thoroughly mixed. Let it sit in the refrigerator for 10 – 15 minutes.
  2. Preparing the patties: You can buy already made patties from some local Indian or Chinese store. That’s what I do.
  3. Wrapping: Please check the video instruction below for wrapping the Momo. Follow the instruction and use your own creativity as well. That’s the fun part of making Momo. Invite your guests to be part of it too.
  4. Steaming: Boil water in Momo streamer. When ready, put Momo on top shelf of the streamer. Steam Momo for at least 15 minutes and not more than 20 minutes on high heat.

Instructions to prepare momo sauce

* Fried Sesame seed, Green Chilli, Red Chilli, Ginger and Garlic Paste, Salt, Fresh Cilantro, Cumin see, Turmeric powder

  1. Heat up Oil
  2. Add little Cumin Seed
  3. Add turmeric powder
  4. Fry 4 Red Chilli
  5. Add 10 to 12 tomato chopped
  6. Add 2 green chilli
  7. Add 3 table spoon fried Sesame Seed 
  8. Add ginger garlic Paste 50% – 50%
  9. Cook it until boiled
  10. Add ½ bunch of green cilantro
  11. Add salt to taste
  12. Add 1 teaspoon Garlic for flavor again
  13. Cook few more minutes
  14. Grind
  15. Let it cool

Pupusas de Frijoles

Prep Time: 30 minutes

Cook Time: 15 minutes


  • 2 cups masa harina, commonly sold as the brand name “maseca”
  • 1 ½ cups water
  • ¼ tsp. salt
  • ¼ tsp. ground cumin
  • 1 cup refried beans
  • Extra Virgin Olive Oil for hands


1. Combine masa harina, salt, cumin and water in a mixing bowl until smooth; knead well.

2. Cover with a towel and let stand for 10 minutes.

3. Lightly oil your hands and form 4 balls with the dough.

4. Pat each ball with your hands and form 4 disks, then with your thumb, shape each one into cups.

5. Fill each cup with ¼ cup of refried beans and seal.

6. Flatten by patting each cup to form disks again, but now with filling inside.

7. Cook each pupusa over a lightly oiled skillet over medium-high, 3 minutes on each side until golden brown.


  • 3 to 4cups finely shredded Monterey Jack cheese

  • 1 cup of Salvadoran cream (or substitute sour cream mixed with ¾ teaspoon salt)

  • 4 cups instant corn masa flour

  • 3½ to 4 cups water

  • ½ cup water to wet hands


Preparing the Corn Masa Dough: Place the corn masa flour in a shallow bowl. Mix in the water, 1 cup at a time, kneading by hand for about 10 minutes until the dough is moist and fluffy. If needed, add more water 1 tablespoon at a time. The dough can be prepared the day before if covered and refrigerated.


Making the Pupusas:

Divide the dough into 12 equal small balls. Divide the filling equally for the 12 pupusas. Take the dough ball in the palm of your hand, pushing the center of the ball with your fingers to make a well. Fill each pupusa with the cheese filling. When done, close the top by pushing and pinching the open space together, so that the end result will be a completely filled and sealed dough ball. Wet your hands, press and pat each ball between your palms and flatten into a thin dough round that is about 4 inches in diameter and ¼-inch thick. Make sure the edges are nice and thin but be careful not to press too hard so that the filling does not spill out of the sides.

Cooking the Pupusas:

Heat a non-stick griddle or large heavy skillet over a medium to high flame. Gently place the pupusas on the hot surface and cook for about 5 minutes on each side, frequently turning them over to ensure even cooking. The pupusas are ready when they puff up and turn slightly golden.


  • 1 lb flank or skirt steak*
  • 12 corn tortillas
For the Marinade
  • 3 limes, juiced (if your limes aren't particularly juicy, add another one)
  • 1 orange, juiced
  • ¼ C. oil (I used olive oil)
  • 5-6 cloves garlic, minced
  • ½ jalapeño, finely chopped (remove vien and seeds if you don't want it too spicy)
  • 1 tsp. cumin
  • ½ tsp. chile powder (I like chipotle chili powder)
  • ½ tsp. oregano
  • ½ tsp. salt
  • several grinds of fresh black pepper
  • ¾ C. chopped fresh cilantro (about a large handful)
Garnish - choose what you like
  • chopped cilantro
  • diced white onions (grilled onions would be yummy too!)
  • lime wedges
  • avocado slices
  • pico de gallo
  • crumbled Cotija cheese or Queso Fresco
  1. Combine marinade ingredients in small bowl and mix well.
  2. Put steak and marinade in zip lock bag and let steak marinate for a few hours.
  3. Remove steak from marinade. Grill steak to desired doneness (preferably medium rare).
  4. Remove from grill and let steak rest a bit, then slice against grain into thin strips.
  5. Fill warmed corn tortillas (use two per taco) with some steak, top with additional cilantro, onions and squeeze of lime.
*I bought "carne asada" steak at a local Mexican market. It's sliced very thin and cooks up quick! You can use flank or skirt steak. Adjust cooking time according to thickness of steak.

For a more non-traditional street taco add other toppings like avocado, cheese or pico de gallo. If you want more spice top with your favorite hot sauce.

Recipe For Riguas

August 12, 2016


  • 20-25 corn on the cob (corn must be firm)
  • 1 tsp of sugar
  • Salt to taste
  • 1 Tbsp of all-purpose flour
  • 1 bag of frozen banana leafs


  • With a knife, remove corn kernels from the cob
  • Grind corn kernels with flour, sugar and salt
  • The dough will be a little liquidy - that's OK
  • Cut the banana leafs to about 8 x 10 (around same size of a sheet of paper), rinse them and dry them
  • Pour about 2 Tbsp of dough onto 1 side of banana leaf and fold the rest of the leaf over it to form a half moon
  • Cook on a griddle over medium heat for about 15 minutes until they set, flipping over every 5 minutes or so
  • When they are set and not runny anymore, remove from banana leaf and continue to cook until golden brown


Prep Time: 30 minutes

Cook Time: 45 minutes


  • ½ cup Masoor Dal Red Lentils /
  • 1 Onion - small, finely chopped
  • ¼ tsp Turmeric
  • 2 tbsps Cilantro - finely chopped
  • to taste Salt
For the Masala Powder:
  • 2 chilies Dry red
  • ½ Cinnamon " stick
  • 3 Cloves
  • 2 pods Cardamom of
  • 1 tsp Cumin seeds
  •  tsps Coriander seeds
  • 5 ~ 6 Peppercorns



  1. Pressure cook red lentils until cooked through and mushy. Alternately red lentils can be cooked on the stove top until tender.
  2. While the lentils are cooking, make the masala. Grind all the ingredients listed under masala powder into a smooth powder.
  3. Heat 2tsp oil in a saucepan, add the chopped onions and cook until they are golden brown. Add the masala powder, mix well and cook for 1~2 minutes.
  4. Stir in the cooked dal, turmeric and salt. Add water if the dal looks too thick. Simmer on medium flame for 6~8 minutes.
  5. Sprinkle chopped cilantro and serve.