rotten bananas – yum!

It’s finally getting cold and cold weather makes me feel like dancing baking.  We are forever having the last banana go bad before we eat it.  If this happens to you too, don’t throw that nana out!  Toss it in the freezer.  They will turn dark brown on the outside (see below.)  Overripe nanas are perfect for banana bread.  Save up a few and then use my recipe below.  It has almost half the butter or sugar I’ve seen in other banana bread recipes and still tastes delicious.
banana bread recipe
Ingredients:
  • 3-4 overripe bananas, smashed (I leave em a lil chunky)
  • 1/2 cup brown sugar
  • 1/4 cup butter
  • 1 tsp baking soda
  • 2 cups flour
  • 2 eggs, beaten
  • 1/4 teaspoon salt
What to do:
1.  Pre-heat your oven to 350.
2.  Lightly grease your 9×5 loaf pan
3.  Combine the flour, baking powder and something else in a bowl.
4.  In a second bowl, cream the brown sugar and butter.
5.  Add the bananas and eggs to the creamed sugar and butter.
6.  Add the wet mixture to the dry one, stirring until just mixed.
7.  Pour into your loaf pan and bake for 60 minutes.
banana bread recipe
It is delicious as-is but I also like to spice it up occasionally with some nuts and cinnamon or nutmeg.  What is your favorite thing to make when cold weather arrives?
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Eat your vegetables

If you have Netflix you have access to a plethora of documentaries about food.  We have watched several of them over the past few months the most recent of which was Forks Over Knives.  After this last one we decided to eat less meat by having more vegetarian meals.  We are a couple of weeks into this and I am pretty satisfied with it.  I feel better after dinner when no meat is involved.  We’re also eating vegetarian the right way and actually getting more veggies instead of more Cheetos.  This part is important because some folks don’t do it the right way and end up feeling like crap.  So, if you don’t eat Cheetos what do you eat?  Here the meal plans from the last two weeks:

Week 1                                                                                            

  • Roasted portobello mushrooms with goat cheese, roasted red pepper & a salad
  • Stuffed bell peppers
  • Potato and leek frittata
  • Chicken barley soup
  • Baked potato with broccoli, cheese and green beans
  • Veggie pizza and a green salad

Week 2

  • Roasted portobello mushrooms with goat cheese, roasted red pepper & a salad
  • Chicken enchiladas
  • Spaghetti
  • Veggie pizza and a green salad
  • Orange chicken, sugar snap peas and brown rice
  • Baked potato with cheese and green beans

Speaking of meal plans, I like the one here.  There are lots out there to choose from if you poke around the blogs.  I really want to find a rad quinoa recipe.  I am not finding a lot in my usual places so I have some more research to do.  I also need to do a better job eating veggies in season. I tried beets. They are gross. I love sweet potatoes and butternut squash but D will not eat them.

What is your favorite vegetarian meal?

Chicken barley soup

The lovely fall weather that has graced central Texas leads me to yummy fall recipes. This is a very healthy and tasty soup that I like to enjoy with a piece of sprouted whole wheat toast.  Even my meat with a side of meat eating husband likes it.  Either that or he is humoring me by eating it when I make it.

Ingredients:

  • 3 Tbl evoo
  • 4 carrots, diced small
  • 4 celery stalks, diced small
  • 1 med yellow onion, diced small
  • 2 boneless, skinless chicken breasts, cut into 1/2-inch pieces
  • salt and pepper
  • 6 cups low-sodium chicken broth
  • thyme
  • 1 cup quick cooking barley
  • 5 oz baby spinach
What to do:
1.  In a large pot, heat oil over med-high. Add carrots, celery and onion.  Cook until just tender, about 8 mins.  Add chicken, season with s&p and cook, stirring, until chicken is opaque at edges, about 2 minutes.
2.  Add broth and thyme and bring to a boil. Stir in barley. Cover, reduce heat and simmer until barley is tender and chicken is cooked through, 10-12 mins.
3.  Add spinach and cook until wilted, 1 minute.  Season to taste with s&p and serve.

Original recipe found here.  What is your favorite fall recipe?

Goat cheese and mango quesadillas

On our recent day trip to Krause Springs, we packed a picnic lunch.  I try to stick to finger foods on picnics and quesadillas are a perfect match.  Instead of the usual Mexican flavors, I went for something new.  These are amazing.  So tasty that I’ve already made them again.  They can also be made in the about 15 minutes it takes Emmet to devour a teething cookie, which is a HUGE plus in my book.

Ingredients:

  • 4 ounces goat cheese (room temperature)
  • 6 flour tortillas ( I will take flour over GM corn any day.)
  • 1 mango, thinly sliced
  • 1 jalapeno, thinly sliced
  • 1/3 cup cilantro leaves
What to do:
While your skillet is heating up, spread the goat cheese on your first tortilla.  Then add some mango, jalapeno and cilantro.  Fold the tortilla it in half and toss it in the skillet. Original recipe found here.
What is your favorite picnic recipe?