What to do with leftover pineapple and banana? Make something delicious and sweet.
3 cups all-purpose baking mix
½ cup all-purpose flour
½ sweet dairy whey
½ cup raw sugar
1 tsp baking powder
½ tsp salt
1 ½ cup almond milk
3 fully ripe banana, smashed
2 cups crushed pineapple (I used fresh pineapple that I pulsed in my Vitamin.)
¼ cup butter
¼ cup coconut sugar
Melt butter in heavy bottom skillet, add coconut sugar and crushed pineapple. Cook on medium low heat until pineapples thicken. Stir occasionally so pineapple won’t burn. Once thickened, remove from heat and set aside.
In large mixing bowl add baking mix, flour, whey, sugar, baking powder and salt. Mix with a wire whisk. Set aside.
Smash banana in small bowl being sure to get out as may lumps as possible.
Add smashed banana to dry mixture. Then add almond milk about, ½ cup at a time, and stir after each addition. Stir until mix is incorporated but be careful not to over mix.
Grease a large baking pan. I used a 9×12 pan. Add mixure to baking pan. Next spoon pineapple mixture evenly over top. Place in a 350° degree oven. Let bake until done or toothpick inserted in middle comes out clean.
Turn off oven and let bread cool in oven for about 10 minutes. Leave oven door slightly open.
Remove from oven and let cool COMPLETELY before slicing. Then, eat and enjoy.
I was in my kitchen, as usual, and tinkering around with different ways to make pumpkin pie. I’ve made the typical pumpkin pies that are served hot from the oven with freshly whipped cream. I’ve also made pumpkin pie, let it chill and had it as a cool dessert. Then i wondered how a pumpkin cream pie would turn out. Well, here’s the recipe below.
(1) 3.5 oz vanilla pudding mix
1 tsp ground cloves
1 tsp ground nutmeg
1 tsp ground all spice
1 tsp ground cinnamon
(2) 15 oz cans unsweetened pumpkin puree
(1) 15 oz can sweetened condensed milk
1 cup all-purpose-flour
1 cup teff flour
½ cup nut mix flour blend
½ cup coconut sugar
1.5 stick butter (cold)
5-9 TBSP ice-cold water
2-3 cups heavy whipping cream
½ cup coconut syrup
1 tsp vanilla extract
In a large sauce pan prepare vanilla pudding mix according to package instructions. Add ground cloves, ground nutmeg, all spice and cinnamon to pudding mixture. Next, add both cans of pumpkin puree. Gently whisk to ensure pumpkin is thoroughly incorporated. Last, add sweetened condensed milk and fold into pudding pumpkin mixture. Be careful not to over mix. Remove from heat, cover and set aside.
Vanilla pudding mix
milk, eggs and pudding
pudding and spices
Place all flours and coconut sugar into large mixing bowl. Next cut cold butter into thick pieces and add to flour mix. Cut butter into flour mixture with pastry blender or use hands. Mix until flour butter mixture is crumbly. Add ice water into flour butter mix one tablespoon at a time. Use hands to mix dough and form into a ball. Cover with plastic wrap and refrigerate for 30 minutes.
flours mixed with butter
dough ready for fridge
Using large and flat skillet, place chilled and rolled out pie dough into skillet. Gently press dough into base of skillet and around the sides to completely cover skillet. Polk a few holes in crust with fork and bake in a 350° degrees oven for 10-13 minutes. Once crust is ready, remove from oven.
Crust ready to bake
Next pour pumpkin mixture into prepared skillet. Evenly smooth out top and let bake in 350° degrees oven for approximately 35 minutes. Pie needs to set completely before removing from oven.
Filling going in crust
ready to bake
Pie is done
Once pie has completely set, remove from oven and allow to cool COMPLETELY. Then loosely cover and refrigerate for 4 hours or overnight
While pie is chilling, prepare whipped topping. It’s best to prepare right before serving pie. Using hand mixer or power blender, whip heavy cream and syrup for about 10 minutes or until slightly stiff peaks have formed in cream. Add extract and stir.
Remove chilled pumpkin pie from refrigerator and evenly spread fresh whipped topping over the top. Slice and serve immediately, then enjoy!
Today in the kitchen i am using up veggies, meat and canned beans before the next grocery shopping trip and before my produce expires. One pot or crock pot meals are great ways to make hearty dishes using what’s left in the fridge and pantry.
Here’s a version of chilli using some veggies, ground beef and a few pantry items. It’s a “one pot” meal and very easy to make. The cutting and chopping of veggies is the most time-consuming and afterwards, smooth sailing. Here’s what you’ll need;
1 Medium Onion, chopped
4 cloves garlic, smashed and chopped
3 TBSP Olive oil
1 Green Bell pepper, chopped
1 Yellow Bell Pepper, chopped
1 TBSP Smoked chipotle powder
½ TBSP Paprika
Smoked sea salt, to taste
2 tsp Black pepper
2 lbs Ground beef
2 Zucchini, cubed
½ lb Mushrooms, sliced
1 Bunch Cilantro, chopped
6 Celery stalk, finely chopped
4 Carrots, thinly sliced
1 16oz jar pasta sauce
10 oz broth (I used beef bone broth)
15 oz canned Pinto beans
15 oz canned Garbonzo beans
15 oz canned Black beans
Chop onion and garlic, add olive oil to large dutch oven over medium high heat. Sautee onion garlic until translucent. Add chopped bell peppers, smoked chipotle powder, paprika, and black pepper. Stir to coat veggies.
Next add ground beef to veggie seasoning mix and cook until done, being careful not to overcook ground beef. Add zucchini, mushrooms, and next 5 ingredients. Turn heat to low and let simmer about 30 minutes, stirring about every 15 minutes.
Once carrots are tender add drained beans. Turn heat to medium and let cook about 15 minutes. Salt and pepper to taste. Serve with cornbread and enjoy!
Tis the season for deep, dark leafy and delicious greens. Here’s my spin on the traditional cooked greens. I added lots of color and mixed different types of leafy greens for a healthy and delicious side dish or stand alone.
1 medium yellow onion, chopped
3 black cloves garlic, chopped
½ yellow bell pepper, thinly sliced
½ orange bell pepper, thinly sliced
1 bunch collard greens
1 bunch curly kale
1 bunch rainbow chard
scant 1 cup chicken broth
1 small container cremini mushrooms, roughly cut
3 TBSP olive oil
2 TBSP coarse smoked sea salt
2 tsp black pepper
¼ cup sweet italian vinegar
Wash and dry collards, kale and chard. Remove large and thick stems from collards and kale. Next, roll collards length wise and cut. Repeat process for kale and chard. Set greens aside in large bowl.
In large braising pan, add olive oil and heat on medium heat. Add onions and garlic, saute until onions are translucent. Add greens into pan in thirds, stir after each addition. Add bell peppers, pour in chicken broth and cover with a lid. Reduce heat to low and let simmer about 15 minutes.
Remove lid, stir and add in mushrooms. Also add seasoning and vinegar. Additional salt may be added to taste. Cover with lid and let simmer about 10 minutes.
When greens are cooked through, remove from heat and serve.
Pumpkin season is here. I try not to fall into the “pumpkin everything” but it’s hard. There are so many wonderful things to do with pumpkin and other beautiful squashes. Here’s one of my many quick bread recipes. Enjoy!
16 oz unsweetened pumpkin puree
1½ cups coconut sugar
2 eggs, beaten
2¼ cup all purpose flour
2 tsp baking soda
1 tsp salt
16 oz chocolate chunks
Grease an 8″ square baking dish, set aside. In a large mixing bowl, add pumpkin puree, sugar and eggs. Beat on low speed about 2 minutes and ingredients are well combined. In small bowl, whisk flour, baking soda and salt.
Next, add flour half of flour mixture to wet ingredients. Beat on low speed about 1 minute being careful not to over mix. Add remaining flour and beat. Stir in chocolate chunks. Spoon batter into greased pan, spread evenly if necessary. Bake in a 325° over for about 40 minutes or until toothpick inserted into middle comes out clean.
Cooler months always call for delicious comfort foods. Nothing says comfort like meatballs in brown gravy. Try this recipe for your family and see if it’s not an immediate hit in your home as well.
2 lbs ground beef
1 small onion chopped
3 cloves garlic, crushed and chopped
1 large egg, beaten
1 cup thick rolled oats
1 tsp ground ginger
1 tsp coriander
1 tsp cinnamon
½ tsp nutmeg
½ tsp cloves
1 tsp red pepper flakes
1 tsp black pepper
2 tsp smoked sea salt
red palm oil for searing
Gravy mix packet (or jar gravy)
In large bowl, add ground beef, chopped onion, garlic, egg and rolled oats. Mix ingredients together and add ginger, coriander and remaining six spices. Using hands really helps to incorporate all the spices into the meat.
Roll meat into about 12 – 16 equal balls using the palms of hands to roll and shape meat. Lay each meatball on lined cookie sheet. Heat a large heavy bottom skillet with red palm oil on medium high heat. Sear meatballs in skillet about 3 minutes on each side. Remove seared meatballs from skillet when browned on each side. Use skillet drippings to make a brown gravy. Once gravy is made, add meatballs back to gravy.
Place meatballs and gravy in 400° oven and bake for about 20 minutes. Serve with rice or as desired.
Clean and pat chicken dry. Place clean chicken to a large glass container with lid. Season chicken with chipotle, black pepper and sea salt. Be sure that each piece of chicken is seasoned. Cover and let sit 30 minutes.
In a large flat skillet, on medium high heat, add red palm oil. Once oil is sizzling hot, add chicken 1 piece at a time to pan. Be sure not to crowd the chicken in pan. Sear chicken on each side for about 3 minutes. Repeat process until all chicken is seared. Set chicken aside on platter.
In same pan used to sear chicken, add flour. Whisk flour rapidly so as not to burn. Add water as needed to make a gravy. Turn fire to medium-low and continue to whisk. How much water is added depends on how thick or thin desired gravy consistency. Be sure to scrap the chicken drippings from bottom of pan. Once gravy is desired consistency, add raw honey and mustard. Continue to whisk until honey is melted. Remove from heat
Place seared chicken in honey gravy. Cover with fitted lid. Place in a 375° degree oven for 20 minutes. When chicken is done, turn off oven, remove lid and let chicken stay in oven for about 10 minutes until it crisps.
There’s never a moment when i don’t have extra bananas in my kitchen that seemingly are left to eternally rot. Therefore, i’m always finding creative ways to use them, even when they’re EXTREMELY brown. Besides, who doesn’t like a little chocolate with their banana?
1 stick butter (softened)
1½ cups powered sugar
3 ripe bananas
½ cup plain yogurt
1 cup raw cacao powder (unsweetened chocolate powder can be substituted)
2 cups self-rising flour
1 tsp salt
Mix butter and powdered sugar in large mixing bowl, set aside. In medium bowl add 2 bananas, yogurt and egg. Mix thoroughly, insuring that bananas are smashed.
Next, add banana mixture to butter mixture. Beat ingredients using a wire whisk. Combine raw cacao powder, flour and salt in separate bowl. Add flour mixture to banana mixture 1 cup at a time and stir after each addition. Be sure to scrap down sides of bowl.
Last, thinly slice remaining banana directly into mix and gently stir. Scoop mix evenly into lined 12 cup muffin or cupcake pan. Bake in 350°degree oven for 15-25 minutes or until toothpick inserted in middle of muffin comes out clean.
I know the name of this recipe is a mouthful. I really didn’t know what to call this dish since it’s a cross between Hamburger Pie and Shepard’s Pie. It’s one of those one pot dishes i LOVE to make when i’m using up food in the fridge and pantry. Also comes in handy when i don’t feel like standing over the stove or oven for hours. This recipe is in pics since there’s really no one true way to make it. Feel inspired!
Japanese Sweet Potatoes
Dried Yogurt Balls (or greek yogurt)
Pamela’s Gluten Free Baking Mix (make according to package instructions)
Spices (any you desire)
Cheese is optional
Boil potatoes until tender. Drain and mash to desired consistency. Chop onions, celery, onion, garlic and grate ginger and slice carrots. In a large pan saute onions, garlic and ginger in olive oil until onions release flavor. Add yogurt mix and spices. Next add remaining vegetables. Let cook about 10 minutes. Add meat and cook until done. Remove pan from heat.
Gently layer yam mixture over lamb and veggies. Be careful to spread slowly so each layer will be separate. Next add cheese over yam layer (if using). Last add layer of baking mix over cheese. Be sure to cover entire surface with mixture. Bake in a 350° over until baking mix is completely done. Remove from oven gently since pan is heavy and some contents may spill over the sides.