Monday, June 28, 2010

He's still cooking!

From Elder Whitaker's latest email: "Yeah Mom, the picture of the steak and potatoes is for your cooking blog. That's what I ate the other day when we didn't have a lunch appointment. Not too shabby."

Wednesday, June 23, 2010

A Childhood Memory

We don't normally have juice hanging around, but the other day we did, along with some bananas that needed to be eaten immediately (or frozen). And that reminded me of a simple dish my mom served regularly - bananas in orange juice. That's all it is - slice bananas in a bowl, pour orange juice over them, and eat with a spoon. You could make it fancier, and call it Ambrosia, by simply sprinkling some coconut on top. But that's not necessary. Give it a try sometime!

Wednesday, June 2, 2010

Special Strawberry Ice Cream

We got blackberries in our co-op basket this week, and while they're delicious fresh, I thought I'd look for a new recipe to try them in. I got side-tracked when I saw Strawberry White Bean Ice Cream. Since I also had an egg yolk and some white beans left in the refrigerator that needed to be used up, I figured I'd do the experiment and see how it tasted. The "ice cream" was actually pretty good. Steven liked it too, although he prefers our standard smoothie. I didn't bother telling him there were beans inside!
Special Strawberry Ice Cream

2 cups White Beans, Drained
2 whole Frozen Bananas, Partially Thawed
1 teaspoon Vanilla
1 whole Egg Yolk (optional)
¼ cup Honey
1 cup Fresh Whole Strawberries

Blend white beans in a food processor until smooth. Cut bananas into small chunks. Add bananas, vanilla, egg yolk and honey to the processor bowl and whir until smooth. Add whole strawberries. Mix until the strawberries are mostly blended, but leave some bigger chunks. Add to an ice cream maker and mix until thickened to soft serve consistency.

Notes: I used both frozen bananas and strawberries, and that made it thick enough so I didn't bother with an ice cream maker. I should have cut the chunks a bit, or partially thawed them, because it did take a lot of "whirring" to get it smooth. It was the brown bananas that were handy; yellower ones would make the dessert prettier.