Tag Archives: banana

Flecked with Brownie

If you give an Anna a Banana Brownie, she’s going to want some ice cream to go with it.

And then since you don’t have ice cream you’re going to have to blend a frozen banana into banana soft serve.

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Whole wheat banana brownies topped with pure banana goodness? It almost sounds healthy. But I still felt decadent eating it… Must be a good recipe : )

You can find said recipe here. You will also find better pictures of the results. If I made these again (which I probably will) I would cut the sugar; my bananas were very ripe and the brownies were almost too sweet. I might also try maple syrup as the sweetener– I think that mellow sweetness would suit the recipe well.

For best results in all of the above, flecked with brown all the way.

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Three Things Wednesday

Like I’ve said, 3 is a good number for Wednesday. And on this Wednesday, I have 3 quick things to share!

1- Muffins!

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My friend Chris and I were going to go running, but it was pouring rain, so we made these muffins instead. My brother and dad made beer a while ago and saved the grain they had extracted the malt from ( the spent grain) for me to experiment with. I toasted it in the oven, then added it to this recipe for carrot muffins. I added a whole cup in place of the 1/4 cup oats– I figured the spent grain would not absorb much moisture given that it is mostly fiber at this point in its life. I also subbed coconut oil for half of the olive oil, and added almonds and chopped fresh pineapple.

They are good! If I made them again I would probably reduce the amount of sugar to half a cup– the bananas adds plenty of sweetness. They work perfectly for breakfast crumbled on top of a bowl of yogurt and fruit.

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2- Banana splits for breakfast

Just halve a banana, add (Greek) yogurt, and any other toppings you desire. Like honey and peanut butter:

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(Obviously, I’m getting lazy and just taking pictures with my phone… Sorry!)

3- Another fast-prep but noteworthy lunch

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Goat cheese, avocado and roasted red pepper quesadilla (including some chopped mint and cilantro we had in the fridge), served with salad and a basil lime sauce (made by mixing pesto and a squeeze of lime juice into Greek yogurt). This quesadilla was definitely a winner.

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Okay, now I have to go attend to some calls to figure out grad school class/financial stuff… Wish me luck!

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Food with Friends

My wonderful friend Mer has been in town on break from graduate school this past week. She and I share many interests, but one of the most prevalent is a love of good food. We only saw each other twice over the past week, but we managed to create something delicious both times.

The first time, she came over and we made muffins. My life has been a search for chocolate things over the past couple of weeks, so we made chocolate muffins.

Whole Wheat Double Chocolate Muffins with a Peanut Butter Swirl to be exact. Well, that link is actually for Whole Wheat Triple Chocolate Banana Bread Muffins, but it’s the recipe we modified for our new and improved version. Well, improved if you don’t consider white chocolate actual chocolate and think that basically everything is improved by peanut butter. (Both those topics of discussion could be categorized under “Interests Mer and I Share”.)

Our modifications include using less banana (because 2 was all I had) and making up the volume
difference with extra yogurt, excluding the white chocolate chips, adding a little milk because the batter was dry (perhaps due to lack of banana? though yogurt is pretty moist…), and swirling peanut butter on the top.

The result looked like this:

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And tasted like good.

The other food item we created involved cooking with many friends. Since it was some-assembly-required, this worked out well.
The idea for this sandwich was Bonnie’s, and though I have made one based on a similar concept before, this one was far superior. The concept is a grilled cheese sandwich, where you dip the bread in beaten egg before “grilling” it (which can only be done in a frying pan here–a toaster oven would be a mess. Well, I guess it might work if you have a pan that goes in the toaster oven… I don’t know, still sounds messy.). Think stuffed French toast, savory style.

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(The two pictures in this post demonstrate the difference between plentiful natural light and a lack of natural light when taking pictures with an iPhone. I’m sure you can guess which is which.)

Our fillings were: sautéed mushrooms, sautéed Swiss chard (grown by Christopher), that Bellavitano black pepper cheese from Whole Foods that is like a cross between cheddar and parmesan and is expensive but so worth it, an herbed cheese that I don’t remember the name of, and a sun-dried tomato puree.

I don’t think I need to tell you that that one also tasted like good.

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Tiny Little Test…

Our Internet has been totally whacky… Maybe it’s the solar flare? Anyhow, it’s a good opportunity to test the WordPress app on my phone (yes, I upgraded from a flip phone and am now undeniably steeping in iProducts) since it makes it’s own Internet signal. Fancy stuff.

So, here’s yet another breakfast post…
I used to make this for breakfast a lot when I lived in Owego. It’s super simple and a change-up from eating oats as oatmeal or granola. Ashley at edibleperspective.com made it up; she has genius breakfast recipes.

I only have one picture, and I took it after eating half… But I like to think it just made it artsy : )

She calls it a banana scramble, but I think of it as more of a banana oat cake. Whatever you call it, it’s great, especially once you add toppings.

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Mine is topped with peanut butter, fig butter, and coconut.

Breakfast Banana Oat Cake
from edibleperspective.com

3 Tbsp rolled oats
1 Tbsp ground flax
1 Tbsp milk
1 Tbsp unsweetened coconut
1/2 banana
A few shakes of the cinnamon shaker
A splash of vanilla

1. Smash the banana up with a fork until moist.
2. Mix in all the other ingredients. It will look kind of like cookie dough.
3. Grease a pan and heat over medium heat.
4. Put your ‘dough’ in the pan and flatten it into a pancake.
5. Cook for 3 minutes until starting to brown, then flip. You’ll need to use a spatula that fits under almost the whole cake.
6. Cook another 2-3 minutes; then remove from pan, cover with whatever you want, and eat!

The reason this is especially delicious is because the banana starts to caramelize. It’s also chewy and satisfying from the oats.

Okay my eyes are strained and I think I’m getting carpel tunnel… But here’s a completed blog post! What an amazing little device of convenience and fun that may be damaging my health : )

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Banana Bread Report

This bread definitely passes the next-day-delicious test.  It has great texture and flavor, and I am very pleased with its banana-ness.  I like to leave some chunks when I mash the banana so there are some pockets of pure banana in the bread.

I modified this recipe to include oat flour (just ground up oats, easy to do at home with a blender/food processor), and made it chocolate-espresso rather than almond-caramel.  Though, as I mentioned in the previous post, I’d add more instant espresso if you want a more distinct coffee flavor.

Espresso Chocolate Chip Oatey Banana Bread

1 cup rolled oats

3/4 cup oat flour (Grind a little more than  3/4 cups oats in a food processor or blender-type appliance until fine and floury.  Measure what you have and do a little more if you need to to make 3/4 cup.)

1/2 cup white whole wheat flour (or use whole wheat or all purpose)

1/2 cup brown sugar

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

1/2 tsp instant espresso powder

2 eggs

3 ripe medium bananas, mashed

2 tbsp canola oil or other vegetable oil or melted butter

1/2 cup chocolate chips

1. Preheat your oven to 350 degrees F and grease a loaf pan.

2. Stir dry ingredients together in a large bowl.

3. Beat the two eggs in a small bowl, then add the banana and oil.

4. Stir the wet ingredients into the dry ingredients until just combined (the less you stir, the more tender the bread will be).

5. Fold the chocolate chips in gently.

6. Put the batter in the loaf pan and bake for 45 to 55 minutes.  55 minutes was perfect for this batch in this pan in our oven, but these things can vary.  Take it out when you stick a toothpick in and a few crumbs cling, but its not gooey.

7.  Let cool a little before you take it out of the pan so it  doesn’t fall apart.

It’s as easy as that! : )

Other quick things to share:

I don’t often post about anything lunchy because they all look about the same.  A salad of some sort with something like an egg or tuna or salmon salad (in the background above).  I took a picture of this one because of all the colors.

Greens, celery, peppers, fennel, sweet potato, olives, pickled mouse melons that Erica made.  Dressed in some lemon juice and tahini mixed together with a little water to loosen it up.

Alsoooo…

A pretty smoothie I had after my run this morning.  I love the blueberry skin flecks.  There were also strawberries, banana, clementine, milk, avocado, a splash of orange juice, and some ginger powder.

I planned to run 8 miles, but it was so nice out and I had lots of leg energy, so I ran 9.  I’m kind of training for a half marathon at the end of March, so maybe you’ll hear about running again.  I’ve been working a lot, so my blogging time has been limited, but I will try to check in every once ina while!

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Happy Banana Bread Day!!

I got an email from Rosie yesterday informing me that February 23rd is Banana Bread Day. I don’t know who determines these “food holidays”, but I’m not going to argue with an excuse to make banana bread.

I made an Oatey Espresso Chocolate Chip Banana Bread.

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The texture is moist and soft with an oatey chew, there is plenty of banana taste, and it’s not too sweet. I can’t really detect the espresso, but maybe that’s because the bread is still warm. The true test of banana bread is how it tastes the next day…when the aromatic baked-banana scent is gone and the warm crumb has cooled.

Once I have made the second day assessment, I will report back with an update, along with a recipe and better photos from my newly-repaired camera!!

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iPost

For Christmas, my parents asked if I might like a smart phone. I had been thinking about updating from my archaic flip phone, but also have been long contemplating the sad fate of my laptop, which sometimes is so slow it gives up on itself completely. These days almost anything is possible where technology is concerned. What do your get when you cross a smart phone and a computer? Why, a tablet! And so, without further ado, meet my Christmas/birthday present: an iPad.

This is a test post. The iPad has a camera, which is very convenient, but of course the pictures are not very high quality. It’s still a handy tool to tell a story, though.

Here is the short story of a smoothie (one of the many virtues of smoothies- shortness!). I have been on a green smoothie kick, especially since I was fighting a seasonal bug of some sort. Apparently the weather changes have been causing problems in respiratory systems other than my own… I have friends and coworkers who have reported congestion etc. over the past week. Well, to all those who ail, see below.

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Into the blender: baby spinach, pear, banana, blueberries, and avocado.

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Blended and topped with pomegranate seeds…

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…and blueberries…

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…and granola!

This was exactly what I needed. I credit it’s nutrition and the 10 minute nap I took that day for my speedy recovery.

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