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Tasty Tuesday
Aug. 23rd, 2011 08:17 pmApparently I'm the only idiot who feels weird pulling just one or two bananas off of a bunch at a grocery store, even though I know I will likely only eat one or two before they start slowly going brown (I have one of those "banana tree" things, and as the bananas hang there, they start slowly sagging, until eventually I get up one morning and one has peeled itself and is lying half naked on my counter top). I bought bananas last week, along with grapes and two variety of Dole fruit cups (apple and grapefruit). I've since eaten all the grape, grapefruit, and apples, but until two days ago, still had two (progressively browner) bananas. So I decided to make banana bread.
It was hard to find banana bread recipes that didn't, for some reason, want you to have a surplus of over-ripe banana, so I eventually had to Google "banana bread 2 bananas," but that yielded this recipe from The Fresh Loaf, which was simple and quick, and didn't have any special ingredients -- I know some people plan to make banana bread in advance, and I also know that some people do a lot more cooking and baking than I do, but personally, I make banana bread when I've over-estimated my banana-intake-threshold for the week, and as a result, often make it on the fly. I don't usually have sour cream or whipping cream just lying around (see, I bet my sister would). Anyway, the only improvisation I made was eliminating the salt (negligible ammount, and believe it or not, I'm out!), and added a boatload of cinnamon. The end result was quite nice, and probably the moistest banana bread I've ever had. ( Check out the banana-y goodness. )
Yesterday, I didn't much feel like cooking after class, the gym, visiting my folks, and finally not getting home until 7 pm, but I decided to throw something together. I wasn't planning on even blogging this (I really thought I'd be blogging the experimental recipes I'm going to try out, and that would be that), but I threw this silly little meal together, and it's probably my favorite of all the pasta dishes I've made for myself.
It was super simple: rotinni pasta, cooked to the package directions (I like mine al dente, so 9 minutes for me). A can of dark red kidney beans (rinsed), a can of diced tomatos (drained), and a white onions, chopped. Sliced and cooked Italian sausage (4 links). Cooks the sausage however you'd like (I sauteed mine), and add it to the pasta, then serve in a bowl. Toss in the tomatos, beans, and onion. In a seperate bowl, I mixed 1/4 cup oil, a tablespoon of dry basil, garlic power, and crushed red pepper, spooned a tablespoon of it over my bowl, and topped with -- guess what kind of cheese? Come on, guess. Oh, you know me too well! -- feta cheese.
It was seriously surprisingly good. I'll make it again. ( Tasty, tasty pasta. )
In other news, I ate WAY too much of aforementioned leftover pasta today (two more bowls, and there still at least three servings left - another benefit, granted, even at two helpings, I eat less than I once did, but this meal wound up going a LONG way) and now have heartburn (WORTH IT), and I finally withdrew my last Fiverr payment so I had $5.67 in my Paypal account, and I spent $5.25 of it ( on this. ).
Sherlock fandom, you KNOW you're jealous ;)
Tonight I have some light picking up, and then relaxing before yet another long training day. Sigh.
It was hard to find banana bread recipes that didn't, for some reason, want you to have a surplus of over-ripe banana, so I eventually had to Google "banana bread 2 bananas," but that yielded this recipe from The Fresh Loaf, which was simple and quick, and didn't have any special ingredients -- I know some people plan to make banana bread in advance, and I also know that some people do a lot more cooking and baking than I do, but personally, I make banana bread when I've over-estimated my banana-intake-threshold for the week, and as a result, often make it on the fly. I don't usually have sour cream or whipping cream just lying around (see, I bet my sister would). Anyway, the only improvisation I made was eliminating the salt (negligible ammount, and believe it or not, I'm out!), and added a boatload of cinnamon. The end result was quite nice, and probably the moistest banana bread I've ever had. ( Check out the banana-y goodness. )
Yesterday, I didn't much feel like cooking after class, the gym, visiting my folks, and finally not getting home until 7 pm, but I decided to throw something together. I wasn't planning on even blogging this (I really thought I'd be blogging the experimental recipes I'm going to try out, and that would be that), but I threw this silly little meal together, and it's probably my favorite of all the pasta dishes I've made for myself.
It was super simple: rotinni pasta, cooked to the package directions (I like mine al dente, so 9 minutes for me). A can of dark red kidney beans (rinsed), a can of diced tomatos (drained), and a white onions, chopped. Sliced and cooked Italian sausage (4 links). Cooks the sausage however you'd like (I sauteed mine), and add it to the pasta, then serve in a bowl. Toss in the tomatos, beans, and onion. In a seperate bowl, I mixed 1/4 cup oil, a tablespoon of dry basil, garlic power, and crushed red pepper, spooned a tablespoon of it over my bowl, and topped with -- guess what kind of cheese? Come on, guess. Oh, you know me too well! -- feta cheese.
It was seriously surprisingly good. I'll make it again. ( Tasty, tasty pasta. )
In other news, I ate WAY too much of aforementioned leftover pasta today (two more bowls, and there still at least three servings left - another benefit, granted, even at two helpings, I eat less than I once did, but this meal wound up going a LONG way) and now have heartburn (WORTH IT), and I finally withdrew my last Fiverr payment so I had $5.67 in my Paypal account, and I spent $5.25 of it ( on this. ).
Sherlock fandom, you KNOW you're jealous ;)
Tonight I have some light picking up, and then relaxing before yet another long training day. Sigh.
