Archive | March, 2012

Banana Chocolate Chip Cookies!

27 Mar IMG_3141

I love bananas. My dad loves bananas too. He used to sing this song to me about loving bananas when I was a kid that’s called “I love bananas because they have no bones”. Whenever I’ve sang the song to others, they’ve responded that they’ve never heard the song. It turns out, its an older one… from the 1930′s. If you’re feeling jazzy, you should give it a listen! You can hear the song here – forgive the long intro for the song, but its an awesome song.

Bananas are going extinct. The genus of banana that we eat today is actually dying out due to a fungus, scientists estimate, will wipe out this type of bananas we eat. You can find out more about this unfortunate fate by listening to an informative podcast from NPR.  I feel like I’m giving a PSA to my blog readers, but you ought to cherish your bananas while they’re around! Make some Banana Chocolate Chip Cookies, why not!?

Now… about these cookies… they’re a beautiful dichotomy between a muffin and a cookie. Seriously. Right in the middle. They’re fluffy, sweet, and fun. Hope you enjoy!

You’ll Need: Cookies

  • 2 bananas
  • 2 cups flour
  • 1/2 cup sugar
  • 3/4 cup brown sugar
  • 1/2 a lemon- juiced
  • 1 egg
  • 1 t vanilla
  • 1/2 t baking soda
  • 1 t baking powder
  • Dash of salt
  • 1/2 to 3/4 cup chocolate chips
  • 2T honey

For THE {Nutella Cream} SAUCE:

(Optional)

  • 1 cup heavy cream
  • 4T Nutella
  • 4 T Confectionar’s Sugar
  • 2T Vanilla

Directions:

  1. Preheat oven to 325*F
  2. Mix the bananas, sugar, brown sugar, lemon, vanilla and egg in a bowl. Once the bananas are mixed well, sift the dry ingredients into the mix.
  3. Finally, add the chocolate chips and mix, and finally the honey.
  4. The result is something between a batter and a dough. Divide the batter on trays and bake for 15 minutes
  5. When they are finished, they will be fluffy and light:
  6. If you feel so compelled, you can make a cream for the cookies, and make sadnwiches out of the cookies!
    • Mix 4 tablespoons of the cream with the Nutella, vanilla and confectioner’s sugar in a blender or food processor and make mix until it forms a thick sauce.
    • Whip remaining cream in a separate bowl, until the cream forms soft peaks. Gently fold the Nutella sauce in with the whipped cream until it is evenly combined.
    • Put it in between your cookies, mmmm so delicious. I took a bite from one and too a photo, its so fluffy and nice!

Green Eggs and Ham

21 Mar IMG_3115

Everyone loves Dr. Seuss. Everyone loves green eggs and ham. If you’ve tried them at least.

This recipe necessitates pesto. That’s how my eggs are green. It’s a fun surprise for kids, and a good laugh for anyone else. Finally, its delicious.

I made this recipe like a breakfast sandwich, but you can make just the eggs with ham if you like. I used prosciutto. Do what makes you happy. Let’s get started!

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Crème Brûlée the Quick Way

20 Mar CremeBrulee_1

In many  crème brûlée recipes, they A. don’t put in fun accents and B. follow a long and unnecessary series of steps in which they simmer the cream and egg yolks, strain them through a sieve, accidenty cook the eggs while trying to make a custard, it gets messy.

So I decided that I’d skip that part. As far as I’m can tell, my crème brûlée tastes just as great as other types I’ve tried in restaurants. Why spend the time, clean the pot, and sieve? Try this recipe. It’s easier.

I felt like Amalie by the end, and got to crack the top and feel happy by simple pleasures. P.S. if you’ve never seen the movie Amalie, watch it.

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Guinness St. Pat’s Pancakes

20 Mar IMG_3112

We had some leftover Guinness from making Guinness Brownies last night, so I decided it’d be fun to throw in my pancake batter! Leaves the pancakes with a slightly malty taste and pairs wonderfully with maple syrup.

You’ll Need:

  • 2 cups of flour
  • 1/2 cup Guinness
  • 1/3 cup milk
  • 1 egg
  • 3T sugar
  • 1t baking soda
  • 1t baking powder
  • 1t salt
  • 2 T melted butter
  • Add a dash of cinnamon and nutmeg, if you please.
  • Maple Syrup, of course!

Directions:

  1. Mix Guinness, milk, egg, and butter in a large mixing bowl
  2. Whisk in remaining ingredients
  3. Heat up a griddle or frying pan and spray non-stick spray
  4. Pour the pancake batter to make 5″ pancakes, flip, and serve!
  5. Yields 8-10 pancakes, delicious!

White Bean & Sun-dried Tomato “Mac and Cheese”

13 Mar White Bean and Sun dried Tomato "Mac and Cheese"

I was on a role making sun dried tomato pesto and putting sun dried tomato in just about everything when I realized, it could taste phenomenal with mashed beans. Beans are great, they can adapt tastes pretty nicely, they’re cheap (yay!) and they have lots of protein and are quite filling when buying meat isn’t in the stars. After all, meat can be expensive.
So, I decided on a casserole for this idea, added some pasta and threw some veggies on top. I ran out of cheese when I was making it, so we decided to do the vegan thing… just this once. Needless to say, if you aren’t lactose intolerant and love cheese, add some into this recipe on top. If you are a vegan, adding some nutritional yeast on the top of the casserole can give it a nice cheesy zing.  Hope you enjoy!

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Crunch Wrap Supreme à la Lizzy

12 Mar Bit Inside

It’s that time of the year again where things are getting busy with school, I’m starting cooking projects when I don’t have the time, but I can’t wait to eat the cooking projects either. Story of my life. My roommate had mentioned she was craving taco bell, and since I am incredibly indecisive I decided that I wanted what she wanted, taco bell… specfically a crunch wrap supreme.

So, I decided to make it.

It turned out AMAZING! The best part is, its nice an compact, I was able to eat it in hand on the way to the library (no joke!). Even was able to run into two people, give them hugs, and not get any of my ridiculous sauce on them. They were impressed, to say the least. This is perfect for girls on the go! Try it. You’ll enjoy.

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Baked Cajun Sweet Potato Fries

1 Mar IMG_3010

You’ll need:

  • 1 large sweet potato
  • large bowl
  • ice cubes
  • cold water
  • olive oil
  • salt
  • pepper
  • cajun seasoning

For THE SAUCE:

Directions:

  1. Preheat your oven to 375*F
  2. Cut the tip of your sweet potatoes so that it will stand up straight; I do this to make slicing sweet potatoes easier. This way it won’t roll around under your knife. 
  3. Next, when your sweet potato has been sliced, place the fries in a large bowl of water and ice for about a half hour to an hour to remove some of the starch. This will help to make the fries softer on the inside!
  4. After the fries have soaked, place them in a tupper ware or a large plastic bag with olive oil, and shake them around until coated. Finally, place them on a baking tray, cover with cajun seasoning, salt, and pepper, and bake for about 30 minutes.
  5. Then Enjoy! Try this with Jamie’s Avacado-Lime Aoili sauce, so good!

Jamie’s Avacado-Lime Aoili Sauce

1 Mar Saucy

This is the making of a joint effort between Jamie and I. We’re roommates. We love making food together. I got the sweet potato fries, she got the sauce. She knows what’s up.

For THE SAUCE You’ll need:

  • 1/2 cup Mayonnaise (reduced fat)
  • 1 clove Garlic, minced
  • 1 lime, squeezed
  • 1 ripe avocado, mushed
  • salt and pepper to taste

Directions:

Mix all of the sauce ingredients together.  For a true aoili sauce you’d use egg yolks, but this is quicker/easier and so so good.

This goes wonderfully with Cajun Sweet Potato Fries!

Coconut, Lime, Cilantro and White Bean Soup

1 Mar

This soup is quick, refreshing, and versitile! It’s a summer soup served cold, or you can prepare it another way and make it a comfy winter soup. Store it in a mason jar and throw it your bag for lunch.

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