Strawberries were supercheap at Aldi a week ago, and I ended up with a glut. I chopped and froze a lot of them for later use, but today as I was looking through my refrigerator, I found some fresh ones that threatened to go south if I didn’t do something with them soon. I also had a few brown bananas. The combination reminded me of my favorite yogurt flavor when I was a little kid: strawberry-banana. If it works in yogurt, why not in muffins?
Romano beans, also known as flat beans, Italian pole beans, or fagioli a corallo, are large, flat green beans. They can be green, purple or yellow, but their green variety is paler than the other green beans typically available in supermarkets. They also have a milder flavor. And, in a bit of a surprise, they pair wonderfully with strawberries.
I made another batch of granola bars this weekend, this time figuring out how to incorporate some overripe bananas because I have way too many. I’m currently out of honey, so for the sweetener/binder I tried sorghum, and I love the way it turned out. Sorghum, also called “sorghum molasses” or “sorghum syrup” is made from the stalks of sorghum grass, … Read more
I should start a new blog and call it 500 Ways to Make Banana Bread. Or heck, maybe that’ll be the title of my first cookbook. Because here I give you yet another banana bread/muffin recipe. I still have protein powder languishing in my pantry, so I used that, then continued with the protein theme by adding bean flour, eggs … Read more
I made some quick chili based on a recipe in the Moosewood Cookbook, but with some tweaks for the ingredients I had on hand. I also used a pressure cooker instead of slow simmering on the stovetop—quicker cooking means less heat in the kitchen. After the beans and wheat are done soaking, it takes about half an hour for the … Read more