Hmmm, what to make with leftover strawberries and bananas?

With the beginning of Spring upon us and Strawberries are on sale, an incredible buy 1 basket get 2 free or when I have fresh strawberries on hand and ripe bananas sitting on the counter waiting to be used. I often turn to Strawberry Banana Muffins. Maybe you think this is an unusual combination for muffins, bananas and strawberries, but actually these two sweet fruits go quite well together. One thing these two fruits have in common is that while available year round they both are at their best in Spring.

Muffins belong to the 'quick bread' family and indeed these Strawberry Banana Muffins are quick to make. Just two bowls are needed; one for the wet ingredients and one for the dry. Combine the two ingredients together, using a light hand, and your batter is made. One tip I have found to make life easier is to use an ice cream scoop for transferring the batter to the muffin tins. And while you can place paper liners in each muffin cup I usually just give the pan a quick spray with a nonstick vegetable spray (can also grease with butter). If you want giant sized muffins then this batter will make six. Otherwise you will get 12 regular sized muffins. Just remember that if making giant muffins you will have to increase the baking time by about 5 minutes. They are done when a toothpick inserted into the center of the muffin comes out clean.

For times when you have overripe bananas and don't want to bake with them right away, you can freeze them whole (in their peels), wrapped airtight, for up to 6 months. Or you can peel and mash them, stir in 1 teaspoon lemon juice for each banana, and freeze in an airtight container or bag. Then you are ready to make banana muffins anytime.

This original recipe was adapted from Oregon's Cuisine of the Rain by Karen Brooks.

Strawberry Banana Muffins Recipe:

1/2 cup (1 stick)  butter or margarine, melted

3/4 cup light brown sugar or agave nectar

2 large eggs, lightly beaten

1 teaspoon GF pure vanilla extract

2 large ripe bananas, mashed (about 1 cup)

1 cup fresh strawberries (cut into bite sized pieces)

1 1/4 cups all-purpose GF flour blend, (I used better batter)

1 cup almond flour

*1 tsp. xanthum gum (if your flour mixture doesn't already include it)

1 1/2 teaspoons GF baking powder

1/4 teaspoon GF baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

 

Strawberry Banana Muffins: Preheat oven to 350 degrees F . Position rack in center of oven. Line a 12 cup muffin pan with paper liners or grease with butter or a vegetable spray. In a small saucepan melt the butter. Set aside. In a medium sized bowl whisk together the brown sugar or agave nectar, eggs, vanilla extract and mashed banana. Add the melted butter to the egg mixture and stir to combine. In another large bowl combine the flours, baking powder, baking soda, cinnamon, (xanthum gum if using) and salt. Gently fold in the berries, making sure they are coated with flour. This helps to prevent the berries from sinking during baking. Add the wet ingredients to the dry ingredients and stir only until the ingredients are just combined. Divide the batter evenly among the 12 muffin cups, using two spoons or an ice cream scoop. Place in the oven and bake until a tester inserted in the center of a muffin comes out clean, 20 to 25 minutes. Transfer to a wire rack to cool. Makes 12 regular sized muffins.

Meatless Monday, Here we go again, So simple, and so delicious!

Fried onions are mixed with rice and lentils, and topped with yogurt or sour cream.

This may sound like a plain recipe, but believe me, it's wonderful! It is an easy-to-make vegetarian comfort food that combines lentils, rice and delicious fried onions. The yogurt really gives it a super flavor!

6 tablespoons olive oil

1 large white onion, sliced into rings

1 1/3 cups uncooked green lentils

3/4 cup uncooked long-grain white rice

salt and pepper to taste

1/4 cup plain yogurt or sour cream (optional)

Directions

1. Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook about 10 minutes, until browned. Remove from heat, and set aside.
2. Place lentils in a medium saucepan with enough lightly salted water to cover. Bring to a boil, reduce heat, and simmer about 15 minutes.
3. Stir rice and enough water to cover into the saucepan with the lentils. Season with salt and pepper. Cover saucepan, and continue to simmer 15 to 20 minutes, until rice and lentils are tender.
4. Mix half the onions into the lentil mixture. Top with yogurt or sour cream and remaining onions to serve.

1.	Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook about 10 minutes, until browned. Remove from heat, and set aside.
2.	Place lentils in a medium saucepan with enough lightly salted water to cover. Bring to a boil, reduce heat, and simmer about 15 minutes.
3.	Stir rice and enough water to cover into the saucepan with the lentils. Season with salt and pepper. Cover saucepan, and continue to simmer 15 to 20 minutes, until rice and lentils are tender.
4.	Mix half the onions into the lentil mixture. Top with yogurt or sour cream and remaining onions to s

Another Meatless Monday, Asian Style

This recipe for Asian Peanut Noodles is similar to Pad Thai noodle dishes popular at Thai restaurants. Add some stir-fried chicken and veggies (recipe for my favorite vegetable stirfry is included on the bottom of this page), and you've got a tasty dinner that's almost as good as that takeout place down the street.


Asian Peanut Noodles

• 14.5 oz GF Vegetable broth
• 5 tbsp natural  peanut butter
• 1 tbsp sriracha chili sauce
• 2 tbsp honey
• 2 tbsp GF tamari (soy sauce)
• 1 tbsp freshly grated ginger
• 3 cloves garlic, minced
• salt and pepper (to taste)
• 8 oz rice noodles
• 2 tbsp chopped peanuts 
• 1 lime, sliced
• 3/4 cup scallions (green onion), chopped
• Cilantro, chopped (optional)

Combine 1 cup vegetable broth, peanut butter, sriracha, honey, soy sauce, ginger, and garlic in a small saucepan and simmer over medium-low heat stirring occasionally until sauce becomes smooth and well blended, about 5-10 minutes.
Cook noodles according to package directions. Drain and toss with peanut sauce, adding additional chicken broth if needed to loosen sauce. Top with chopped peanuts, scallions, cilantro (if using), and squeeze of fresh lime.

I like to serve this with my Thai inspired Stir Fried Vegetables

• 1 medium-size carrot, sliced
• 1-2 cups baby bok choy
• 1 red pepper, cut into bite-size pieces
• 5-6 mushrooms, sliced, or left in halves or quarters
• 3 spring onions, cut in thirds
• 1 small head broccoli, cut into florets

STIR-FRY SAUCE:

• 1/3 cup vegetable stock
• 2 Tbsp. fish sauce (or substitute 2.5 Tbsp. GF tamari  (soy sauce))
• 1 Tbsp. lime juice
• 5-7 cloves of garlic, minced
• 1 tsp. liquid honey (or substitute agave nectar), plus more to taste
• 2 tsp. corn starch dissolved in 4 Tbsp. water
• 1 red chili, minced

Start by making the stir-fry sauce. Place all ingredients - except garlic and cornstarch - in a sauce pan over medium-high heat.

1. When sauce begins to bubble, reduce heat to medium-low. Now add the minced garlic and cornstarch (dissolved in water). Stir until the sauce thickens slightly - about 30 seconds to 1 minute.
2. Do a taste test. You're looking for a balance of salty (fish sauce), spicy (garlic and chili), sour (lime), and sweet (sugar). Adjust these flavors to suit your taste.
3. Place a little oil in a wok/frying pan over medium to high heat. Add the carrots and mushrooms.
4. When the wok/pan becomes dry, add a little of the wine or sherry, 1 Tbsp. at a time, to keep ingredients frying nicely. Stir-fry in this way, adding more wine or sherry as needed, for 2-3 minutes, or until carrots start to soften.
5. Add the rest of the vegetables plus 1/3 of the stir-fry sauce and continue stir-frying another 2 minutes, or until the broccoli has softened but still retains some of its crispness.

Chili Taco Tuesday

Slow Cooker

Turkey Butternut Squash Chili

Yes, I know not your traditional tacos, but I will roll with it. Why not chili in taco shells. Sounds great to me. I have seen chili in burritos and even spaghetti in Tacos, so chili has it all, beans, meat, salsa, tomatoes. I am adding a Mexican twist to this chili, maybe it will make me feel more like a taco. Wait a minute, how can I be a taco?  The Mexican twist comes from the use of refried beans, salsa, and a little lime juice.  If you like chili and Mexican flavors, you’re sure to like this too. Another secret to my chili is the addition of butternut squash. It add a sweet, mellow creaminess, that you will love. Plus my kids will eat it, so it's a hidden vegetable bonus....

In my family chili is a stew that is enjoyed year round.  Most soups and stews we like to reserve for cold weather, but chili seems to be just as popular and tasty in summer as it is in winter.  I think we will enjoy this variation year round also.

Remember to always read labels and make sure the ingredients you are using are gluten free.

• 2 lbs. ground meat (I used lean ground turkey)
• 1 medium red onion, chopped
• 1 small butternut squash, peeled, seeded and diced
• 16 oz. thick and chunky salsa, choose mild, medium or hot
• 1 can small red beans or chili beans
• 1 can refried beans
• 3/4 c. broth (I used Herb Ox bouillon vegetable flavor labeled gluten free and no added MSG)
• 3 tsp. dried ground cumin
• 2 1/2 Tb. chili powder
• 2 Tb. lime juice
• Tortilla chips

Cook and drain the ground meat.  While the meat is cooking, chop the onion and prepare the butternut squash and drain and rinse the small red beans.
Combine all ingredients except the lime juice in a large slow cooker.  Cook on low about 4 – 6 hours.  Stir in the lime juice.  Serve with hard taco shells or soft corn tortillas. Add your favorite garnishes, shredded cheese, chopped onion, chopped tomato, avocado, sour cream, jalapenos....
A nice green salad or cole slaw goes great on the side.