How to Use Over-Ripe Bananas

I love smoothies.  I first had one when I stayed at a bed and breakfast in Buchanan, West Virginia.  We were the only guests that weekend and the chef took a lot of time preparing our breakfasts and lunches.  The only problem with smoothies is that most are high in calories.  This smoothie, from Everyday Happy Herbivore, by Lindsay S. Nixon, is absolutely amazing.  Smooth and rich, my husband Michael said, "It can't be healthy, it's too good."  It comes in at 334 calories, which is still nothing to snicker at, but as smoothies go, on the light side.  It's also a great way to use up those bananas that ripen a bit too quickly.  Just peel, and pop into a zip lock baggie and put in the freezer.  Then when you're ready to rumble, so are your bananas.  Enjoy! (My comments in bold.)

Banana Smoothie

Serves 1 (I often double--my blender handles it just fine.)
Ms. Nixon calls this a "cheater" recipe because it has peanut butter.

2 frozen bananas
1 tablespoon smooth peanut butter (I like chunky and I get it from a local store that just grinds the peanuts and adds nothing else.)
1 tablespoon unsweetened cocoa
1/4 cup non-dairy milk (I usually add a few tablespoons more for consistency)

Combine all ingredients in a blender and whiz until smooth, adding more non-dairy milk as necessary.

Nutritional Information:  334 calories, 10.1 grams fat, 65 grams carbohydrates, 9 grams fiber, 31.9 grams sugars, 9.1 grams protein

Sorry I don't have a photo, but I'll try to add one later.
 

Apple Fritter Cups or Baked Apple Fritters

Always looking for something healthy in the snack line, I came across this in the Everyday Happy Happy Herbivore, by Lindsay S. Nixon.  I've been very pleased with every recipe I've tried from this cookbook.  My comments are in bold text.

Ingredients:
1 1/2 cups chopped apple (skin optional)  If it's organic I use the skin.  If not, I peel.
1 teaspoon cinnamon, divided
1/4 cup light brown or raw sugar
1 cup non-dairy milk
1 teaspoon apple cider vinegar
2 cups whole-wheat pastry flour
1/2 teaspoon salt (didn't use)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
dash of ground nutmeg or ground ginger (I used nutmeg this time.)
2 teaspoons vanilla extract
Basic Glaze (to follow)

Instructions:

1. Preheat oven to 350 degrees F.
2. Fill muffin tin with paper liners and set aside.  If planning to eat warm, lightly spray papers with oil to prevent sticking.  If you cool, papers will peel off nicely without oil.)
3. Toss 1 cup of chopped apples with a few dashes of cinnamon and a little brown sugar until well coated and set aside.  (This is the topping.)
4. In a small bowl, whisk flour, salt, baking powder, baking soda, and 1/2 to 3/4 teaspoon of cinnamon, plus a dash of nutmeg or ginger, and stir to combine. Whisk in sugar, then pour in milk mixture.  Add vanilla and remaining 1/2 cup of apples and stir to combine.
5. Spoon into muffin cups, filling just a tad more than halfway.  Add sugar-cinnamon apple topping to each.
6. Bake 15 to 25 minutes, until a toothpick inserted in the center comes out clean.  I did 15 minutes, but I have a very hot oven.
7. Meanwhile, make Basic Glaze, substituting1 teaspoon of liquid with 1 teaspoon of pure maple syrup (optional).  That's what I did.
8. Drizzle warm fritters with glaze.

Nutritional Information (1 fritter without glaze):  102 calories, 0.4 grams fat, 20.9 grams carbohydrats, 2.4 grams fiber, 5.5 grams sugars, 2.7 grams protein



Basic Glaze

1 cup powdered sugar
5 tablespoons non-dairy milk

Combine sugar with non-dairy milk and stir until a glaze forms.  If it's too thick, add more liquid.  If too thin, add more sugar.

Nutritional Information for 1 tablespoon:  61 calories, 0 grams fat, 15.2 grams carbohydrates, 0 grams fiber, 14.9 grams sugars, 0.1 grams protein.

By Request

Seitan And Mushroom Stew
From: The Everything Vegetarian Slow Cooker Cookbook
By: Amy Snyder and Justin Snyder

Ingredients / Serves 4

• 2 Tablespoons extra-virgin olive oil
• 1 yellow onion, sliced (I always use sweet onions)
• 4 garlic cloves, minced
• 1 cup carrots, chopped (this was two regular size carrots)
• 2 cups mushrooms, sliced (I used cremini)
• 2 cups seitan, cubed (You can used homemade or store bought.  This time I used store bought--Upton Naturals, traditional flavor, 8 ounces)
• 3 cups of your favorite vegetable broth (I made my own)
• 2 Tablespoons soy sauce
• 1 cup potatoes, peeled and cubed (I used red, and I didn't peel)
• 1 cup frozen peas
• 1/2 teaspoon sage
• 1/2 teaspoon
•  salt1/4 teaspoon pepper (I go light on the salt and heavy on the pepper)

1. In a saute pan over medium heat, add the extra virgin olive oil, onions, and garlic, and saute for 3 minutes.
2. Add the sauteed vegetables and all remaining ingredients to a 4-qt. slow cooker.  Cover and cook on low heat for 4-5 hours.

 Per serving:  Calories 207 / Fat 7 g / Protein 9 g / Sodium 891 mg / Fiber 9/5 g / Carbohydrates 28.5 g / Sugar 10 g

This is a very flavorful soup. I serve with homemade bread.  Even the hubby who isn't a huge fan of seitan likes it.

Beef Tongue

Don't be turned off by beef tongue.  Though it's a rarity at my house these days, it's the one meat indulgence I allow myself since becoming vegetarian.  My mom used to cook her beef tongue in the pressure cooker.  If you do, only cook for about one hour.  For a little extra flavor, you can also add sliced onion to the pot.  My mother tricked so many people into eating tongue--including my husband.  My husband is a fan now and wishes we'd have it more than once or twice a year.

I broke down yesterday and bought one at market because they looked good.  

Beef Tongue

Wash the tongue thoroughly and cover with water in a Dutch oven.  Also add salt and pepper to your taste.  Cover and boil for three or four hours—or until tongue can be easily pierced with a fork.  Remove tongue to platter to cool.  When cool enough to handle, remove skin by pulling away from the meat.  It should pull off easily.  The skin can be discarded.  Slice the tongue.  We season with salt and pepper and eat cold or hot.  It makes great sandwiches.

This is the one meat indulgence I have allowed myself in recent years.  When I became a vegetarian, I would sometimes eat meat, but in the last year, I have been pretty strict with myself.  I did make tongue last year right before my mom died.  I took her some and she seemed to really enjoy it.  I’ll probably make it again some day… I do have a weakness here!

From:  DILYLOPR'S Cookbook Chronicles  

Vegetable Soup from Beef Broth

Using broth obtained from cooking some beef, fill a Dutch oven* half to three-quarters full.  Cover and bring to a boil.  Add a bag of frozen soup vegetables, one or two potatoes, diced, onions, fresh sliced carrots.  My mom always added a can of Campbell's condensed Tomato Soup.  I like to add diced turnips Bring to a boil and cook for 20 to 40 minutes at a simmer.  Flavors blend while cooling, so this soup is usually better the next day.

That is the recipe my mother made and it is fabulous.  Today, I use vegetable broth unless I have just cooked a beef tongue (cause I’m not going to waste anything).  With vegetable soup, you can do so much. I sometimes add turnips, or sweet potatoes, or left over veggies.  Sometimes I use all fresh veggies and skip the frozen packet entirely.  You can add a dash of Tabasco (I think this is my favorite now!) or a quarter cup of pasta or grain for a heartier soup.  I swear, you won’t miss the beef broth.

*This can also be cooked in the pressure cooker for approximately 2o minutes.

From:  DILYLOPR'S Cookbook Chronicles

Hattie's Potato Soup

Hattie’s Potato Soup

        4-5 medium to large potatoes, peeled and diced

        ½ cup diced onion

        Salt and pepper to taste

        Butter

        Flour and water for thickening

Place potatoes and onion in large pot.  Cover with just enough water to cover potatoes and onions. Bring to boil and cook for about 20 minutes—or until potatoes are cooked, but still firm.  Make thickening in 4-cup liquid measure.  Use about ½ cup to ¾ flour.  Add water, to about two cups while beating with wire whisk to prevent lumps.  Beat until smooth.  When potatoes are cooked, while potato liquid is gently boiling, add thickening slowly and stir constantly.  When soup begins to simmer, turn down eat.  Add butter, mom also did about ½ stick and salt and pepper to taste.  You may serve with crackers.

UPDATE:  I fix this soup today by sautéing potatoes and onions in a bit of olive oil.   Then I add water and follow other directions except that I use soy milk and absolutely no butter.  You really can’t tell the difference.

From:  DILYLOPR'S Cookbook Chronicles

This soup was the first meal I prepared in my married life.

Creative Dumpling Delight

From:  Cooking With Green Tea, by Ying Chang  Compestine

Changes I made noted in bold.

40 square wonton wrappers (I used 24)

40 large thick carrot rounds (about 2 thick carrots)

6 bags green tea

You can make your own dipping sauce, but I used low sodium soy sauce and wasabi.

Filling:

2 teaspoons canola oil

1 tablespoon minced ginger root

1 cup minced leeks

3/4 pounds extra-lean ground pork (I used 3/4 pounds finely chopped shrimp)

1 tablespoon rice wine (I used mirin)

1/4 teaspoon pepper

Dash of salt ( I didn't use any)

To make the filling:

Heat the oil in a small skillet over medium-high heat.  Add the ginger and saute' until lightly browned, about 1 minute.  Add the leeks and saute' until softened, about 2 minutes.

Combine leeks and ginger with the remaining ingredients in a large bowl and mix well.

To make the dumplings:

Around the area where you will be folding the dumplings place a small bowl of cold water, the wonton wrappers, the filling, and the steamer*.  Keep the wontons covered with a damp paper towel.  Arrange the carrots on the steamer.

Dip all four edges of the wonton into the cold water.  Recipe says to fill one at a time in the palm of your hand.  I did six at a time... by laying them on a clean chopping mat.  Then place a heaping teaspoon of the filling in the center. Fold up two diagonal corners.   Then fold the other  two corners and pinch tightly together.  Here it would be nice if I could show you the diagram in the cookbook... I'll figure this out eventually!  Leave a little space between the dumplings.

In a large pot (I used a Dutch Oven) bring enough water to a boil to come to the bottom of the steamer.  You want to make sure that the water doesn't touch the dumplings.  When the water comes to a boil, add the six tea bags.

*The recipe says to place the dumplings over the boiling water.  I used two stainless steel steamers so I wouldn't burn my fingers off.  It would probably be better to have a bamboo steamer, but I don't so my stainless steel had to do!

The dumplings were delicious.  I will definitely do it again.

If you have questions, please don't hesitate to ask.