Banana Cookies

We had some very ripe bananas laying around this week and I didn't feel like making the standard banana bread, so I decided to try to make them into cookies instead.  And if my brother (who ate 8 in about 15 minutes) is any judge, they were pretty good.

Banana Cookies

3/4 cup Butter, softened

3/4 cup firmly packed brown sugar

2 medium (about 1 cup) ripe bananas, mashed

1 Egg

2 teaspoons freshly grated orange zest

1/2 teaspoon vanilla

2 cups all-purpose flour (I used half whole wheat, half white)

1/2 cup oats

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1. Preheat oven to 350.

2. Mix the butter and brown sugar on high until fluffy, about 2 minutes.

3. Add bananas, egg, vanilla and orange zest  and mix on medium-low until blended.
4. In a separate bowl mix flour, oats, baking powder, baking soda, salt, cinnamon and nutmeg together.
5. Slowly add dry mixture to the wet mixture until just combined.

6. Drop a spoonful of batter on to an un-greased baking sheet and bake for 8 minutes.

Wild Rice Burgers

This recipe was inspired by the wild rice burgers at Fitger's Brew house in Duluth, Minnesota.  This is really tasty, chewy and a great non-meat alternative to a burger.  Randin, my parents, my school friends and Randin's mom have all raved about them after trying them out so you should too!

Wild Rice Burgers

Ingredients 

1 cup uncooked wild rice
3 cups vegetable broth

2 extra large eggs, whisked
1/2 teaspoon chili powder

1/2 teaspoon salt

Pepper to taste
1 tbsp pure olive oil, Canola oil, or other neutral oil

1/4 cup red peppers, diced

1/4 cup onions, diced

1 jalapeno, diced
1 c grated sharp cheddar cheese
1 c panko bread crumbs

8 slices sharp cheddar cheese

8 multi-grain hamburger buns

avocado, sliced

tomato, sliced 

1.) Add wild rice and broth and bring to a boil.  Cover and simmer for about 45 minutes or until rice is split and cooked.  Let cool.

2). Saute red peppers, onions and jalapeno until lightly cooked.  

3.) Combine rice, shredded cheese, oil, pepper, salt, chili powder, red pepper mix and eggs.  Stir in panko bread crumbs. 

4.) Form into eight patties.  They will be slightly crumbly, but press them into the pan and let cook for about 5 minutes per side.  Take care when flipping them.  Add the final slice of cheese to hold the patty together.

5.) Toast bun and add avocado, tomato, and patty.  Serve with your favorite condiments like mayo, BBQ sauce, buffalo sauce etc.

Butternut Squash Lasagna

This is one of my family's favorite recipes, that I've been making for everyone for years.  I haven't met anyone that doesn't like it, so its great for big groups or when you want a vegetarian option at a big family dinner.  It comes from Giada, but I cook the squash in vegetable broth and use 2% milk instead of whole milk.  Sometimes I will also substitute a few tablespoons of pesto if I don't have fresh basil on hand. 

Butternut Squash Lasagna

Ingredients
1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
Salt and freshly ground black pepper
3 to 4 cups vegetable broth
3 amaretti cookies, crumbled
3 tablespoons cup butter
1/4 cup all-purpose flour
3 1/2 cups whole milk (I use 2% and it always turns out great)
Pinch nutmeg
3/4 cup (lightly packed) fresh basil leaves
12 no-boil lasagna noodles
2 1/2 cups shredded whole-milk mozzarella cheese
1/3 cup grated Parmesan

Directions

1.) Add the squash to large pot and pour vegetable broth over until just covered.  Simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. 

2.) Use an immersion blender to puree squash (you could also use a blender).  Add the amaretti cookies and blend again until smooth. Season the squash puree, to taste, with more salt and pepper.

3.) Melt the butter in a heavy medium-size saucepan over medium heat. Add garlic and saute lightly.  Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg.

4.) Again using an immersion blender,  add the basil and blend until smooth. Season the sauce with salt and pepper, to taste.

5.) Position the rack in the center of the oven and preheat to 375 degrees F.

6.) Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.

7.) Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.

Note: this freezes really well, just layer everything in the dish and let it cool a little bit and freeze.  Let thaw out for a few hours and then adjust the baking time as needed.

Tomato Soup

 This is a delicious meal that you can whip up in no time.  I suggest either adding some milk or cream to the soup, or serving with a grilled cheese so you have some fat in your meal and can absorb all the good for you Vitamin A in the tomatoes!  Plus, who doesn't love a grilled cheese with soup!?

Tomato Soup    

1/2 cup onion or shallots diced
1/2 cup red pepper diced
1 jalapeno diced
4 cloves garlic, diced
32 ounce can of diced tomatoes
1.5 tablespoons Italian seasoning
1/2 teaspoon salt
cracked pepper to taste
1 tablespoon olive oil

1. Sauté onions, peppers and garlic in the olive oil until softened, about 5 minutes.

 

2.  Add tomatoes, Italian seasoning, salt and pepper and bring to a boil.  Turn down the heat and let it simmer for about 10 minutes on low.

3.  Use your immersion blender or regular blender and puree the soup.  Taste for seasoning and let simmer an additional few minutes. 
4. Serve!

 
If you want a creamier soup, add 1/2 cup cream (or soy milk works too) to the pot just before serving.  However, I think it tastes great without it.

Berry French Toast Bake

This recipe is similar to one I made for Christmas Eve breakfast, but I left out the cream cheese, added frozen berries and cubed the bread instead of slicing it.  I think the cubing worked much better, but the cream cheese would be a tasty addition to this recipe.

Berry French Toast Bake

6 eggs
2 cups milk (I use 1%)
3/4 cup maple syrup, plus extra for serving
1 loaf of day-old challah or sourdough bread, cut into 1-inch cubes
2 cups (12 ounces) fresh or frozen, thawed, and drained berries
1/2 cup brown sugar
2 teaspoons ground cinnamon, plus 1 tablespoon
1 tablespoon lemon zest

1. Cube bread and place in a greased 9x13 baking pan. 
2. Mix eggs, milk, maple syrup and 2 teaspoons cinnamon together and pour over the bread mixture.  Use a large spoon to turn the cubes to make sure all sides are coated.
3. Mix the berries and lemon zest and pour over pan, mixing them in just slightly.

4. Cover pan and let sit overnight.
5. The next morning preheat the over to 350 and give the cubes a final stir.
6.  Mix brown sugar, 1 teaspoon of cinnamon and nutmeg together.  Sprinkle the mixture over the top of the cubes.
7. Bake at 350 for 40 minutes or until golden brown and set.
8. Enjoy!