So I hide my bananas in Smoothies and breads.

From time to time the bananas on our counter become so ripe that I have to come up with ways of preparing them before they become destined for the compost heap. This happened to me today. And I wasn’t overly interested in making my normal banana . . . → Read More: What to make with very ripe Bananas]]>

I don’t particularly like the texture of bananas. I don’t enjoy eating them fresh out of the peel like my husband does. I know they are very healthy for me, especially as a female athlete. Bananas are full of potassium, high in fiber and low in fat.

So I hide my bananas in Smoothies and breads.

From time to time the bananas on our counter become so ripe that I have to come up with ways of preparing them before they become destined for the compost heap. This happened to me today. And I wasn’t overly interested in making my normal banana bread.

So I started looking into recipes here are some idea:

• Banana Cream Pie (via Tasty Kitchen)
• Banana Lasagna
• Banana Lassi (Indian Yogurt Drink)
• Banana Donuts
• Banana Pudding [with meringue] (via Tasty kitchen)
• Banana Cupcakes (Bakerella)
• Banana Pecan Sweet Rolls (via Tasty Kitchen)
• Banana Jam (via Tasty Kitchen)
• Banana Daiquiri (via Tasty Kitchen)
• Cold and Creamy Banana Pudding (Bakerella)
• Blueberry banana muffin bites
• And if you are really stuck 104 Banana Recipes

Some suggestions I have found of what to do with overripe bananas (black) if you still want to use them.

• Puree and use in pancakes, and breads
• Puree and freeze for future use
• Freeze peeled banana for smoothies

And a nice little treat, a video of banana’s ripening:

I still have not decided what to make with these bananas though. Perhaps I have too many options now.

In the summer zucchinis and summer squashes grow like crazy in these parts. There’s only so much zucchini bread and summer squash stir fry a girl can take though. So I went to my Cooking with Heirlooms Cookbook and modified the Italian Zucchini Crescent Pie. I wasn’t sure why the recipe had mustard or used refrigerated crescent roll dough so I kept it in.

Cooking with Heirlooms is a great resource to find recipes for vegetables you find at the farmers’ market.

2 tbsp  Minced garlic 4 cups  thinly sliced Summer Squash (or Zucchini) 1 medium yellow onion, chopped 3 tbsp olive oil Salt, to . . . → Read More: Summer Squash Crescent Pie]]>

In the summer zucchinis and summer squashes grow like crazy in these parts. There’s only so much zucchini bread and summer squash stir fry a girl can take though. So I went to my Cooking with Heirlooms Cookbook and modified the Italian Zucchini Crescent Pie. I wasn’t sure why the recipe had mustard or used refrigerated crescent roll dough so I kept it in.

Cooking with Heirlooms is a great resource to find recipes for vegetables you find at the farmers’ market.

Ingredients

2 tbsp  Minced garlic
4 cups  thinly sliced Summer Squash (or Zucchini)
1 medium yellow onion, chopped
3 tbsp olive oil
Salt, to taste
Pepper, to taste
1 tbsp dried basil flakes
1 tbsp dried oregano flakes
1 tbsp dried thyme flakes
1 tbsp dried rosemary
2 large eggs
2 cups shredded Cheddar cheese
1 8-oz can of refridgerated crescent dinner rolls
2 tsp  mustard

Instructions

1. Heat olive oil in a medium skillet. Add garlic and onions to pan.

2. Add summer squash (or zucchini) to the skillet. Cook for 10 minutes  at medium heat, stirring regularly. Summer squash should be soft.

3. Separate refrigerated rolls into triangles. Press over the bottom and sides of an u

4. Spread mustard on crust.

5. Beat egg, mix with cheese.

6. At seasonings to the summer squash mixture.

7. Preheat oven to 375F

8. Add cheese and egg mixture to summer squash mixture.

9. Pour summer squash and cheese mixture into pie crust.

10. Bake about 8 minutes until the center is set. Cover crust with foil and bake for an additional 10 minutes. Cool for 10 minutes before serving.

This is a slightly edited version of a version of Oeufs au Cumin et au curcuma a l’Indienne from my french anti-cancer cookbook Cuisiner avec les aliments contre le cancer by Richard Beliveau and Denis Gingras. It’s a flavourful and colourful dish. It’s also full of ingredients that are known for helping reduce the likelyhood of cancer. This includes seasonings like tumeric, cumin and coliander, onions and garlic, and the combination of olive oil and tomatoes.

It does contain tumeric which does stain, so be careful.

Olive Oil 2 or 3 cloves of garlic, chopped 1 tbsp ground Tumeric 1 . . . → Read More: Indian Spiced Eggs]]>

This is a slightly edited version of a version of Oeufs au Cumin et au curcuma a l’Indienne from my french anti-cancer cookbook Cuisiner avec les aliments contre le cancer by Richard Beliveau and Denis Gingras. It’s a flavourful and colourful dish. It’s also full of ingredients that are known for helping reduce the likelyhood of cancer. This includes seasonings like tumeric, cumin and coliander, onions and garlic, and the combination of olive oil and tomatoes.

It does contain tumeric which does stain, so be careful.

Ingredients

Olive Oil
2 or 3 cloves of garlic, chopped
1 tbsp ground Tumeric
1 tbsp ground Coriander
2 tbsp ground Cumin
1 can petite diced tomatoes (with onions, peppers and chilis), drained
Salt, to taste
Pepper, to taste
4 Large Eggs
Garnish with fresh chopped Coriander (optional)

Instructions

1. Cover the bottom of a frying pan with olive oil. Heat the oil.

2. Simmer the garlic for a bit. Add the ground tumeric, coriander and cumin. Stir for a minute or two.

3. Add the can of tomatoes to the pan.  Heat until the mixture thickens, 15 to 20 minutes.

4. Make 4 nests in the tomato mixture. Place one egg in each nest, be careful not to break the yellow. Season the mixture with salt and pepper to taste.

5. Cook the eggs until the egg whites are set.

6. Garnish with fresh coriander and serve

This recipe eliminates the need for oil and egg in the recipe. I think it’s a trick from a vegan brownie recipe.

1 box Brownie mix (I used Low Fat brownie mix) 1 . . . → Read More: Black Bean Brownie Mix]]>

I first heard about this trick a long time ago, but it was recently revisited by Busy Bee Lauren. It’s a great way to add some legumes to your desert as well as some additional nutrition. There are only two ingredients. Although I don’t usually like processed pre-boxed food items but seeing as brownies are a junk food to start with I’ll make an exception.

This recipe eliminates the need for oil and egg in the recipe. I think it’s a trick from a vegan brownie recipe.

Ingredients:

1 box Brownie mix (I used Low Fat brownie mix)
1 can Black Beans
1 cup Water

Instructions

1.  Open a can of black beans. Drain the can and rinse off the beans. Put beans in a blender.

2. Add 1 cup of water to the beans.

3. Puree the beans until smooth.

4. Add the beans and brownie mix to a bowl. Mix with a spoon.

5. Add chocolate chips if you so desire.

6. Bake as instructed by the brownie mix box.

Note: These turned out amazingly well. The brownie was moist and delicious and there’s no hint of black bean in the flavor. My picky eater husband approved. Even after he tried the brownie and heard the secret.

Hint: Don’t tell picky eaters about the black bean substitution until after they have tried a bite.

Ingredients 1 banana 1/2 to 1 cup frozen berries (raspberries are the favorite) 1/2 to 1 cup non-fat yogurt (Stonyfield has a yogurt called Banilla that is simply . . . → Read More: Chocolate Berry Smoothie]]>

Smoothies are a wonderful meal because they often can be adapted from what is available at the time. And I enjoy drinking them during busy times. Here’s one of my favorites. It’s delicious enough that my younger brother even forgot it was healthy.

Ingredients
1 banana
1/2 to 1 cup frozen berries (raspberries are the favorite)
1/2 to 1 cup non-fat yogurt (Stonyfield has a yogurt called Banilla that is simply perfect for this smoothie, but otherwise french vanilla works well)
1 Tbsp Nutella (heaping) (I keep planning on trying plain old cocoa powder and forgetting)
Milk (dairy, soy or rice – you pick) – just enough to smoothie-fie
Wheat germ (or other healthy additives.) – enough to be good for you, not enough to change flavor

Instructions
Throw ingredients into a blender. Puree away!

This should make enough for two smoothies or one really large smoothie.

*Side note – if drinking this smoothie on your drive to work make sure you have a toothbrush. Raspberry seeds are unsightly.

Sometimes what I buy doesn’t work with any of the recipes I was in the mood for. Or is something I’m not sure how to prepare. Or is something I’m the only one willing to try eating.

Last week I was in the mood for a salad but didn’t find any lettuce at the farmer’s market. Instead I found some Zucchini and Summer Squash.

I was on The Kitchn looking for a new and . . . → Read More: Zucchini and Squash Ribbon Salad]]>

I love our local farmer’s markets. I try to show my support for our farmers by purchasing the vegetables they have available. This also allows me to eat more seasonally.

Sometimes what I buy doesn’t work with any of the recipes I was in the mood for. Or is something I’m not sure how to prepare. Or is something I’m the only one willing to try eating.

Last week I was in the mood for a salad but didn’t find any lettuce at the farmer’s market. Instead I found some Zucchini and Summer Squash.

I was on The Kitchn looking for a new and novel way to prepare the veggies when I came across a recipe that suggested that the squashes be eaten raw and in salad form. I used this recipe, Summer Salad Recipe: Squash Ribbon, as inspiration.

Salad Ingredients:

1 whole Zucchini
1 whole Summer squash
2 Green Onions
1/2 Cup Crumbled or Cubed Feta Cheese
1/2 Cup Golden Raisins.

1. Create lengthwise ribbons out of Zucchini and Summer squash. I used a vegetable peeler.
2. Sliver the Green onion
3. Mix Salad ingredients together.

As a salad dressing I would use any kind of Balsamic vinegrette dressing you have on hand but I made my own using equal parts olive oil and balsamic vinegar, some Italian seasoning, garlic powder and a pinch of sugar.

It’s a wonderfully crisp fresh tasting salad. And would be fantastic for someone like my mom who is allergic to lettuce but eats it anyways because she likes salad.

It has been one of those cold rainy spells here in New Hampshire. Cooper comes in looking like . . . → Read More: Avocado Corn Salsa]]>

To be honest I’m not a fan of Spring. I love winter with snow to ski and snowshoe on. I like autumn when the air is so crisp. I tolerate the heat of Summer. It’s not that I hate Spring. Spring has many beautiful lovely days, gorgeous colours, and a sense of starting over again. What I can’t stand is the rain. I guess Fall gets some of this cold miserable rain too, but I seem to notice it more.

It has been one of those cold rainy spells here in New Hampshire. Cooper comes in looking like he belongs in a reggae band. I’m taking advantage to actually rest my body after a 20 mile race.

So I decided to make my favorite summer Salsa, Avocado Corn Salsa, to remind me of the good times and sunny days ahead.

The first part of my post should really be entitled “everything I know about preparing avocado”. Which I admit isn’t much.

First make sure the Avocado is ripe. In Haas avocado this means that the fruit is almost black. Not having grown up in an avocado eating family I didn’t realize that the first time I tried to make this recipe.

Slice the avocado in two and split the fruit. The Pit will stay on one side of the split. If the pit is round you can take a knife and stick it in the pit (as above). Rotate the pit using the knife and it should come out cleanly (as below).

Then comes my favorite avocado tip, as taught to me by my father-in-law. Dice the avocado, while the flesh is still in the skin.

The diced flesh can then be easily scooped out of the skin. And added to the bowl.

A side note, I love how the avocado flesh just oozes in that picture. It looks kinda creamy. And Avocado is full of Omega-3 fatty acids. Which are some of the “good” fats.

Add diced red onion, cilantro, and tomato (you could even add red pepper). I used a can of corn in this recipe, but you could used cooked fresh or thawed frozen.

And don’t forget the garlic, salt, pepper, olive oil and lemon and lime juices.

I’m a fan of pretty bland food, so I generally just use red pepper flakes in my salsa. I suppose you could use jalapenos, but I experimented with that once. As a contact lens wearer I would strongly advise against repeating my experiment.

I’m not sure where I heard this tip, so it may be an old wives tale, but apparently if you put the Avocado pits back into the salsa/guacamole you have just made it keeps the avocados green. This prevents a nasty looking brown mess.

Once the salsa is combined to liking, allow to sit for at least an hour to allow flavours to blend.

Ingredients

• 4 whole Avocados
• 1 can Corn Kernels
• 2 whole Roma Tomatoes
• ½ whole Large Red Onion
• ½ cups Chopped Fresh Cilantro
• 1 Tablespoon Garlic
• 1 teaspoon Red Pepper Flakes
• 1 Tablespoon Lemon Juice
• 1 Tablespoon Lime Juice
• 1 Tablespoon Olive Oil
• 1 teaspoon Salt
• 1 teaspoon Pepper

Preparation Instructions

1. Cut the Avocado in half. Remove the pit. Dice the avocado flesh while still held in place by avocado skin. Scoop out diced avocado and place in bowl.

2. Dice tomatoes and red onion, chop Cilantro, mince garlic. Add to avocado bowl.

3. Drain corn, add to mixture.

4. Add red pepper flakes, salt and pepper (to taste), lemon juice, lime juice and olive oil.

5. Mix and put aside for at least an hour to allow flavours to blend.

Enjoy! Let me know what you think of it if you try it.

This is one of my new favorite dishes, I’m excited for the excesses in the garden this summer of eggplant, tomato, zucchini and summer squash because it will be delectable with cheese and portobello mushroom. Be sure to save this recipe if you are vegetarian or seasonally vegetarian like I sometime am. I was quite proud of myself for making most of this recipe with organic vegetables, although at this time of the year they weren’t grown locally.

I found this recipe in the local supermarket, Hannaford’s, monthly Fresh publication. They recommend several of their store brand olive . . . → Read More: Fall Vegetable Gratin]]>

This is one of my new favorite dishes, I’m excited for the excesses in the garden this summer of eggplant, tomato, zucchini and summer squash because it will be delectable with cheese and portobello mushroom. Be sure to save this recipe if you are vegetarian or seasonally vegetarian like I sometime am. I was quite proud of myself for making most of this recipe with organic vegetables, although at this time of the year they weren’t grown locally.

I found this recipe in the local supermarket, Hannaford’s, monthly Fresh publication. They recommend several of their store brand olive oils and cheeses and suggest that the dish be served on a orzo pasta. I like it as is.

Vegetable Gratin
*1 eggplant (about 1 lb.), ends trimmed & sliced into 1/8″ to 1/4″ slices
*1 Tbsp. Olive oil mixed with basil (divided)
*1 large sweet onion, finely chopped, divided
*2 large portabella mushrooms sliced into 1/8″ to 1/4″ slices
*1 cup shredded Asiago cheese
*2 medium zucchini (about 1 lb.) ends trimmed and sliced into 1/8″ to 1/4″ slices (I like to use one zucchini and one summer squash)
*1/2 cup grated Parmesan cheese
*1 Tbsp. Dipping oil optionally seasoned with garlic
*3/4 cup bread crumbs, divided
*3 large tomatoes (about 1 1/2 lb.), cored and sliced into 1/8″ to 1/4″ slices

1. Preheat oven to 350 degrees. Spray a 9-by-13 inch baking pan with vegetable spray.
2. Cover bottom of dish with eggplant slices and drizzle with 2 tsp. Basil Oil. Sprinkle half the chopped onion over the eggplant.
3. Layer mushrooms on top of onions, sprinkle on Asiago cheese, and drizzle with remaining 1 tsp. Basil Oil. Layer on zucchini and top with remaining chopped onion.
4. In a small bowl, mix Parmigiano with Garlic Oil and 1/2 cup of the bread crumbs. Sprinkle over onions.
5. Finally, layer tomatoes on top and sprinkle with remaining 1/4 cup bread crumbs.
6. Bake at 350 degrees for 35 minutes, until vegetables are tender when pierced with the tip of a knife. Turn on broiler and broil 2 to 3 minutes or until top crumbs are lightly browned – watch carefully to make sure gratin doesn’t burn.

I went to the farmer’s market on Saturday. I came home with some amazing cucumbers and tomatoes that I couldn’t wait to eat. I came up with an amazing . . . → Read More: Vegetarian Greek Wrap]]>

Once upon a time a young woman lived in the city. She ran on sidewalk, she walked to the store and she dined with her friends several times a week. Some of her friends were vegetarians so it was not unusual for the meals created to be vegetarian. And to this day the young woman still loves vegetarian food, despite the fact that the man she loves would never touch it. The end.

I went to the farmer’s market on Saturday. I came home with some amazing cucumbers and tomatoes that I couldn’t wait to eat. I came up with an amazing wrap sandwich to get the vegetables into my belly. I am now addicted. I’m serious, I have had at least one every day for the last four days. At least it’s healthy.

So take a wrap (not only am I eating lots of veggies but on wheat wraps) and put some hummus on it. I’m partial to the garlic lover’s hummus, but any will do.

Sprinkle on some crumbled Feta.

Throw on some slivers or slices of cucumbers.

And some slices of tomatoes.

And as a final (optional) touch a little bit of tzatziki sauce. Because this wrap can use some yogurt, dill and even more cucumber.

And that’s it. Wrap it up and devour the tastes of fresh summer food.

In summary, the ingredients:

• Wraps
• Hummus
• Crumbled Feta Cheese
• Cucumber
• Tomato
• Tzatziki sauce (optional)

I first saw this idea here who found it here who got it from this russian livejournal. So it’s making it’s rounds on the internet I wish I still babysat or had a niece or nephew because I think little kids would love this quick and easy meal. OK, perhaps not as quick and easy as spaghetti with sliced up hot dogs but a fun way to get the kids to eat dinner.

What you will need: