Tag Archives: Banana

Mango Sticky Rice

21 Jul

I love mango sticky rice. Let me rephrase that…I LOVE MANGO STICKY RICE!!!

I’ve got 2 versions of this scrumptious dessert (I use the term ‘dessert’ very loosely, because I eat it for every meal until its gone). One is a little more complex and takes a few extra ingredients – but it’s totally worth it. However, there are days where I just don’t have half of that stuff ๐Ÿ™‚ so I have the cheater version too. But the cheater version is almost just as good! Only the teeniest, tiniest of difference (which means that I make the cheater version more often :)). If mangoes are out of season, you can substitute with bananas and/or pineapples.

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Ingredients:

1 cup Jasmine or Glutenous Riceย (found in Asian aisle in the grocery store)

1 3/4 cup water

1 ripe mango

1 Tbsp brown sugar

1 can coconut milk

1/4 + pinch of salt

1/4 cup granulated sugar

2 tsp coconut flavoring

1 tsp vanilla

2 tsp cornstarch dissolved in 2 Tbsp water

Soak the sweet rice in 1 cup of water for 20 minutes, up to 1 hour. When done soaking, add 3/4 cup more water, plus 1/4 can coconut milk, 1/4 tsp salt, 1 tsp coconut flavoring, and 1 Tbsp brown sugar. Stir this into the rice. Cook in rice cooker or over stove top.

Sauce:

Warm the rest of the can of coconut milk together with 1/4 cup sugar, pinch of salt, 1 tsp coconut flavoring, and 1 tsp vanilla over medium heat. Add cornstarch mixture (dissolved in water) to the sauce and stir to thicken slightly. As it thickens, turn heat down to low. Remove from heat when thickened. Pour sauce over cooked rice and mix completely. Allow to sit for a few minutes to let the rice absorb the sauce. Serve immediately with sliced mangos.

Quick Version:

1 cup uncooked Jasmine or Glutenous Rice (found in Asian aisle in the grocery store)

1 can coconut milk

2/3 cup sugar

1/2 tsp salt

1 ripe mango

Cook rice as directed on bag/box (can cook on stove top or in a rice maker). Meanwhile, in a small saucepan, combine coconut milk, sugar, and salt. Boil for 3 minutes, stirring frequently. Remove from heat. Add the hot coconut milk sauce to the cooked rice. Stir until mixed. Slice mangos and top rice. Serve immediately.

 

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Banana Bars

8 Nov

A little less good for you than straight banana bread, and a little too good to be able to eat just one. When our pan got polished off, my four year old cried. Guilt requires me to make another batch…darn.

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Ingredients:

Bars-

2 cups sugar

1/2 cup butter

3 eggs

2 cups mashed bananas (3-4 bananas)

1 tsp vanilla

2 cups flour

1 tsp baking soda

pinch of salt

Mix butter and sugar until creamy. Add eggs. Add the rest of the ingredients until well blended. Spread into a greased jelly roll pan (15x10x1). Bake at 350^F for 20-25 min. Cool and frost

Cream Cheese Frosting-

1/2 cup butter, softened

1 8oz pkg cream cheese, softened

4 cups powdered sugar

2 tsp vanilla

Mix all ingredients well and spread over cooled banana bars.

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Banana Milk

19 Jul

We’re going for simplistic today. I decided to start potty training my two year old two weeks after we brought our new baby home – I’ll give you one guess how that turned out. I quit after three days. Baby is almost six weeks old now, and as much as I hate potty training, big sister is ready and I am going to have to suck it up and stick it out. We are on day three now, so as long as I make it to tomorrow…what I didn’t count on was the fact that she’s got a little stomach bug right now. Stomach bug = diarrhea. Not really something I should talk about on a food blog, I know. I won’t go into detail, I’ll just say that I’m not having fun. We’re trying to keep with a basic diet of saltines, toast, and high fiber foods like bananas. She was really excited about the banana – so was I, until she started squishing it while still in the peel. Not much you can do with a squished banana. Luckily, I had just the thing…and yes, I totally spilled while taking my ‘pouring’ picture. ๐Ÿ™‚

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Ingredients:

4 cups milk

2 large bananas

1/8 – 1/4 cup sugar

Place milk and bananas into a blender or food processor and blend until smooth. Add sugar to taste – less is more! If you get it too sweet you lose the banana flavor. Blend until sugar is dissolved.

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Banana Bread

11 Jul

My basement smells like a dead crawdad – and I wish that was a metaphorical statement…although I guess it’s more of a simile because I used ‘like.’ My AP English teacher would be so proud. If you are wondering what dead crawdad smells like, it is not pleasant. If you are wondering why it smells like dead crawdad, it most certainly is not because my oh-so-adventerous-and-animal-loving husband came home from a Scout campout with twelve crawdads in a bucket (there of course had not been fifteen previous to them eating three for dinner), for the express purpose of raising a little crawdad family in the pond in our backyard. Three crawdads did not die in the pond seeing as how they were put in there too early and got too cold. The rest of the crawdads did not in fact kill each other despite my husband’s best efforts, leaving one solitary crawdad in the tank in our basement. And of course, my husband has better judgement than to put the last crawdad standing into our regular fish tank where he might make a meal of one of our frogs while my children stood around the tank screaming, “Dad! The crawdad is eating the frog! Save him!” (subsequently frog #2 was rescued in this hypothetical situation, only to die a week later…my husband blames it on old age, I think he was traumatized). So, of course I did not insist upon the removal of said crawdad, along with my four year old who reminded me to remind Daddy that he needed to move the crawdad because it was “freaking them out.” So, the crawdad was not banished to the basement tank once again, where I assume he began to feel guilty for murdering a poor, defenseless frog and stopped eating all together. And lastly, I did not find a floating, very moldy looking crawdad a couple of days later. In short – how on earth do you get dead crawdad smell out of your basement? Bake banana bread.

I stole this recipe from my roommate in college, which she stole from her grandma. If it’s made by a grandma, you know that is has to be good. So far, I have yet to find a banana bread recipe that comes even close to this one. I love when there’s a little bit of crunch to the top – crunch isn’t the right word…but it’s the best I can come up with. A little trick to preserve that ‘crunch,’ – don’t cover the bread with anything more than a paper towel or light cloth until it is completely cooled, otherwise it softens everything up. Still yummy, but missing the best part!

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Ingredients:

3 eggs

2 cups sugar

1 cup vegetable oil

2 cups mashed bananas (about 3 medium sized bananas)

3 tsp vanilla

3 cups flour

1 tsp salt

1/2 tsp baking powder

1 tsp baking soda

Preheat oven to 325^F. Sift together dry ingredients and set aside. Lightly beat eggs then add oil and sugar until combined. Add mashed bananas and vanilla. Add dry ingredients and mix well. Pour batter into two greased bread pans. Bake for 1 hour or until golden brown, the top springs back, and a toothpick test comes out clean.

*For extra flavor fun – try adding blueberries! I underestimated how many I should add, so this loaf is a little berry-shy…next time I will put in a few more scoops.

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