What do you do with old bananas?  Make banana bread of course.  Well in our household that sure equation has gotten a bit boring.  With preschoolers our house is always stocked with bananas which at times disappear in seconds and at other times linger enough to turn brown.  Plus my little ones have their banana preference, meaning they have to peel it.  Which is a great step in becoming independent but not so great when you try to persuade a three year old to finish a banana they took one bite off 5 minutes ago, or to finish one their twin decided they didn’t want after peeling.

Whichever way you get your bananas (most likely fresh from the store) this is a great recipe for a fun cookie, packed with all the breakfast goodies.

You will need: 1 cup all purpose flour, 1/2 cup whole wheat flour, 1 tsp salt, 1/2 tsp baking soda, 1 1/2 sticks of butter (3/4 cup) at room temperature, 1/2 cup granulated sugar, 1/2 cup light brown sugar, 1 large egg,  1 1/2 tsp vanilla, 1/2 cup mashed banana (about 1), 1 cup old fashioned rolled oats, 8 oz semisweet chocolate or chocolate chips, 1/2 cup chopped pecans.

Adapted from Martha Stewart who uses walnuts, but I am sure hazelnuts and almonds would do pretty well too.

Mix together 1 cup flour and 1/2 cup whole wheat flour and salt in a bowl

add 1/2 tsp baking soda and incorporate.

Preheat oven to 375 deg F.

In a mixer cream together 1 1/2 sticks butter and 1/2 cup of both granulated and light brown sugar

When pale and fluffy add 1 egg and 1 1/2 tsp vanilla

Add mushed banana.  If you have a fresh fruit and not an old one put it in a microwave for about 30-40 sec which will make the mashing part a lot easier.

mix until combined

add flour mixture

and mix until it becomes to come together, turn off

pour in the nuts, chocolate and oats

and stir well together.

Line baking sheet with parchment paper and using an ice cream scooper or table spoon drop dough into a baking sheet.  Bake 12-13 minutes until golden brown and just set.

Cool for about 5 minutes before consuming.  Cookies can be stored in a ziplock bag or airtight container in room temp for up to 2 days.  Personally I think they are a perfect alternative to an oatmeal raisin cookie for those that still want to get their oatmeal fill.

To be honest our family is not really big on Tuna Noodle Casserole.  We are big on having our tuna raw, preferably in a sushi roll or in a tuna salad.  This however is a great healther recipe from Elie Krieger that will bring back your childhood memories and make you much healthier.

You will need: 3/4 lb whole wheat fettucine noodles (cooked), 1 tbs canola oil, 1 small onion, 1 large celery stalk, 10 oz white mushrooms, 1/4 cup all purpose flour, 3 cups low fat milk, 1 cup low sodium chicken or vegetable broth, 3/4 tsp salt, 1/4 tsp black ground pepper, 4 (6 oz) cans of tuna in water, 1 (10 oz) bag of frozen broccoli (defrosted), 1 (10oz) bag frozen peas (defrosted), 1/3 cup bread crumbs, 3 tbs paremsan

Note: I used German Noodles because those where the only ones on hand.  I also have no idea where you can find 6 oz cans since mine came in 5 oz which was plenty of “meat”.

Dice the onions and saute them in 1 tbs oil

Dice the celery

and add to the onion cooking until it softens

Meanwhile chop the mushrooms

and add to the pan

Cooking until they release their liquid

sprinkle flour over the mushroom mixture

mix around until it is incorporated

Pour Milk

and stock over and bring to boil

Preheat oven to 350 degrees.  Make sure your frozen vegetables are defrosted

and your noodles are cooked according to the instructions on the package

Once the liquid has boiled turn down to simmer and cook until it thickens, about 5 minutes

Season with salt and pepper

add the vegetables

Tuna

and noodles

toss together and place in a 9×13 inch pan.  Sprinkle with Parmesan Cheese and breadcrumbs

Cook until golden and bubbly, about 40 minutes

Serve and enjoy.

Yes a little naughty but you can write your sweet nothings any way you want.  Yours forever, Be Mine, or forget the whole Valentine thing already and concentrate on Mothers Day (Best Mom) or Fathers Day (Dad Rules).

Cake pops are really easy to make all you need is box of favorite cake and frosting, plus decorating chocolates.  This time we used Funfetti Cake (Birthday cake tasting) and Vanilla Frosting or you can make your own frosting.  We made Red Velvet ones with Cream Cheese frosting for Halloween.

Bake the cake following the directions on the box, cook and break into small pieces.

Add 1 1/2 cups of frosting.  That is not the entire container so make sure you have a bit left

Mix well

Take a heart shaped cookie cutter and place the cake mixture inside, forming a heart

Remove onto a cookie sheet.  I found it was easier to form and remove when the cookie cutter and hands were wet so I rinsed it between each mold.

Place in a fridge and chill for 1 hour, or longer

Melt your favorite colored chocolate.  Place each heart on a stick and pour chocolate over it.  Make sure you work one heart at a time and leave the rest cold in the fridge.  Yes a Cold Hearted trick.

Place in a styrofoam block and cool until the chocolate is set.  You can now decorate it with a gourmet pen.

Happy Valentine !!!

Here is an easy Valentine Day breakfast to make everyone feel special.  You can call it Bird in a Nest, Egg in a Whole, Egg in a Basket, Chicken in a Basket, What came first Chicken or the Egg?

Among many other names.  One thing is certain with an addition of a heart cookie cutter it will make a memorable Valentine Breakfast.

All you need is bread, egg and some butter

Cut out the heart, don’t take it too personally

You can use the heart for a sandwich or a dip

Melt butter in a skillet

Top with bread

Break the egg and place inside the heart

Season with salt and pepper, cook for about 2 minutes

Flip cook for few more minutes, till set

Personally I love my yolk runny but if you want it all set keep it on the stove for a bit longer.

Dig in Enjoy !!!

My sister came to visit us last month from Australia and brought us most amazing candy.  I was hoping to show you what it was called but with my mom visiting at the same time there was no way an empty box of candy was going to survive the garbage can from three neurotic cleaning Polish ladies.  I personally took it out of the can at least 3 times asking everyone to please spare it, just for one photo.  In most likelihood I threw it out myself, oblivious to what my other hand was doing.

Anyway the candy was purchased in Dubai and consisted of Dates stuffed with Almonds and dipped in Chocolate.  It was amazing, and poof it was gone in a flash.  I still find wrappers all over the house.  We were hoping to find it on the internet and I am sure my husband sent out a search party, not willing to wait, I made them.

You will need: Box of Pitted Dates (preferably Medjool), bag of your semi sweet or if you prefer dark chocolate, almonds (preferably salted).

Stuff each date with Almond

Pressing the pointy side in

Melt the chocolate in a microwave or in a water bath, making sure you do not get any water into the chocolate.

Dip stuffed dates in the chocolate

Move around with the spoon until covered

Place on wax paper or regular plate to cool

While you are at it may as well dip some strawberries by dragging them by their stem around the chocolate.  Don’t stop there look around the cupboards for dried cherries? raisins? bacon? or anything else you think would like a dip.

Don’t you know chocolate makes everything taste better?  Just make sure the fruit is patted dried before dipping.

Chill for a few minutes in the refrigerator.

Once they are cooled they go fast, especially with a nice bottle of Champagne.  Happy Valentines Day !!!

If you are ever in Dubai don’t forget to pick up these:

We have been sick for the past week and the kitchen has been closed for fear of letting Typhoid Mary do the cooking, or for the lack of willing eaters that would consume anything but crackers.   I decided to take this time to finally loose a couple of unwanted pounds.  Couple?  Well a lot more, so many more that a week of very light eating did not even put a dent in my waistline.  It is getting a lot warmer here in Virginia, spring is slowly creeping in so it is time.  No more blubber needed for this winter.

So instead of making a salad (that no one will eat) I decided to organize this site and give you and me, and everyone else that may stumble upon here a nice tab called 500 calorie.  See on the top left column?

In that column you will find nutritional information for our meals.  Some more specific some just general as to how many calories are in each dish.  One thing certain all meals in that tab provide 0-599 calories, perfect for creating a healthy eating plan.  Healthy Breakfast, Lunch and Dinner each about 500 calories.  Yeah !!!

For now bear with me as I add more daily and  tweak the exact measurements for one serving.  Most of them have it but some just say serves 6 and calories per serving.  I hate that.  I am sure you do too.  I would rather know that each serving is a cup, two or a gallon.  Preferably the latter one. So as I make these recipes over again, and I do all the time I will let you know.  Promise.

Click here for our 500 calorie recipes.

Even though I have tons of great ideas for Valentines Day we have all been sick here.  Instead of making Superbowl feasts and Valentine’s Day Cookies, I have been boiling rice or warming up Pedialyte.  Fun I know.  Since we are feeling a little bit better today, still not well enough to eat a meal, I decided to make a Valentine treat perfect for us.  It is also in my favorite medium, jello.  Remember my American Flag or Broken Glass?  This one is definately fit for a princess and could accompany any fun kid party.

You will need: 2 large packets of red jello (6 oz each), we used strawberry,  14 oz can of condensed milk, 2 packets of  unflavored gelatin (1/4 oz each), cold and hot boiling water, and valentine theme sprinkles.

Mix 2 packages of jello with 2 1/2 cups of boiling water, until disolved

Place in a 9×12 inch pan

Right away place 2 packets of gelatin in a bowl and add 1/2 cup of cold water, mix and let stand for 5 minutes.  This allows the gelatin to bloom, or develop. I really do not know what it means but hopefully in your and my land it means sitting down and taking at least one swig of warm coffee.

After 5 minutes add 1/2 cup of hot water, stir till dissolved

add condensed milk and stir well

pour over the top of red jello which should be setting by now. 

Sprinkle with Heart Confetti and place in a refrigerator to set about 1 hour.

Using a cookie cutter cut jello into fun shapes like hearts.  You may need to run the bottom of the pan under warm water for the red jello to release easily.

Give it to your sweetheart or your little ones they will really appreciate it.  Plus it is especially scrumptious.

I seem to forget my husband a lot in my cooking.  I worry about us eating enough vegetables, kids getting their meals and I never forget my favorite dishes.  Yes some of those dishes are his favorites too but I never really make anything in his taste.  So I figured it was about time this winter I would make something my husband would crave.  A very hardy meat stew that would be served in a log cabin on a snowy day.

or Chicago Today

Just like my tween he picked this recipe from a cookbook by Pam Anderson called Perfect One Dish Dinners. I know what you are thinking Pam Anderson knows how to cook?  I thought she only knew how to …

Not THAT Pam Anderson, this one is a best selling cookbook author, former executive editor of Cook’s Illustrated with many more accolades including a food blog Three Many Cooks.

You will need: 3 lbs boneless pork shoulder or boneless country ribs,  5 tbs vegetable oil, 1 large onion, 3 garlic cloves, 2 tsp dried thyme, 3 tbs all purpose flour, 4 cups chicken broth, 1 cup dry red wine, 4 medium sweet potatoes about 2 lbs, 1 cup pitted prunes, salt and pepper.

Keep in Mind:  Pam cooks her stew in the oven, covering the beef mixture with extra foil before putting the lid on.  This keeps the liquid from escaping.  Since I do not have an oven safe pot, I made in on the stove top without extra foil which did allow for some steam, therefore instead of using her 3 cups of broth I added an extra cup.

I also limited some prunes, which add great flavor to the stew but were being picked out by my husband and eaten by me.  The outcome was not really good, or really good depending what your need is.  I eliminated 1/2 cup, making sure you get the flavor but not as much fiber.

Cut the meat into 1 1/2 inch cubes

Season with salt and pepper.  Toss in 2 tbs oil.

Saute on medium-high heat until brown

Meanwhile chop the onion and garlic, sapartely

Remove the meat from the pan and set aside

Add onions to the pan along with 1 tbs olive oil

Cook until soften, scraping off the meat pieces stuck on the bottom of the pan, about 5 min

Add 3 minced garlic cloves and 2 tsp thyme, cook for a minute, till fragrant

Whisk in 3 tablespoons flour

making sure it is well incorporated

Pour in 4 cups chicken broth

and 1 cup of red wine

Add back the meat, lower the heat to medium, cover and cook for about 1 hour or until the pork is fork tender.

Preheat oven to 450 degrees

When that is filling your house with amazing sents (they should put it in a candle), peel and cut the sweet potatoes into 1 1/2 inch cubes/chunks

Place in a 9×13 inch pan, coat with 2 tbs olive oil and season with salt and pepper.  Place in the oven for 30 minutes.

When pork is cooked and potatoes are tender add them along with the prunes into the pan.

Mix, re cover and let sit for 15 minutes allowing the flavors to marry.  If necessary set on low heat.

Serve to your husband (or whoever you want) making their eyes light up and giving them excuse to stop at home for lunch for the rest of the week.  Unless you do not want that, then pack it in a nifty container and watch him become the envy of the entire office.

Are you celebrating Chinese New Year this week?  Planning a Superbowl Party or get together?  This is a tasty way to eat your vegetables, it is a year of a Rabbit after all.  Impress your friends and hopefully have your favorite team win.  Well, I can’t promise THAT but I may promise more change in your pocket since traditionally spring rolls symbolize and bring wealth and prosperity since their shape and color are similar to a golden bar.  The fact that they are super addictive does not hurt either. If you have never heard of spring roll here is a little background on what makes it different from an egg roll.

This recipe comes from Johnathan Waxman who served them at his Table 29 Napa Valley Restaurant.  But do not look for him on the west coast his new restaurant Barbuto is located in New York City.

You will need:  1 leek, 1lb shiitake mushrooms, 1tbs minced ginger, 1 jalapeno, 1 lime, 4 garlic cloves, 1 onion, 2 large (3 sml) carrots, 1 cup mung bean sprouts,1 tbs toasted sesame oil, 1cup shredded napa cabbage, 30 square wonton wrappers, 1/4 cup soy sauce and 1/4 cup olive oil (not pictured).

Clean and slice the leeks, onion, garlic and grade the carrots

Heat 1/4 cup olive oil and 1 tbs sesame oil on medium

Seed and dice the chili

Remove the stems from mushrooms and

and dice, keeping the stems for other use

By now the oil should be heated, add leek, onion and garlic and cook for 3 min, season with salt and pepper

Add mushroom, chili

And 1/4 cup of water, cook until water has evaporated, about 10 minutes

Meanwhile shred the cabbage

Prepare the soy sauce, bean sprouts and grated ginger

Squeeze lime juice over the mixture,  mix well, remove from heat

Cover and let steam for a few minutes, or until cooled.  Preheat oven to 400 degrees.

Now it is time to assemble the spring roll.  Place the wrapper with point toward you and moisten the edges with water.  Place 1 tbs of mixture in the center.  Flip top corner over the center, fold the side edges, roll to seal.

Repeat about 30 times, or until you use up filling or wontons.

Brush top of each roll with a little olive oil an bake for 20-30 minutes until golden and crispy.  I may try to use cooking spray next time, we will see if that works.  Not that a little olive oil will hurt me but with all the rest of the food I am planing to inhale during the Superbowl every calorie counts.

Plate and serve hot.  We personally love it with a side of Thai Sweet Chili Sauce, which our house is used in as many ways as preschoolers use ketchup, meaning on everything.

My tween is by far the pickiest eater in this household.  Instead of eating what I make she chooses to live on Ramen noodles and McDonalds.  Right now there is nothing that I make that she likes, nothing on this site.  Yes not one of over 120 recipes is in her taste.  Which in a tween way really means that I am not in her taste but that is normal at that age. I try not to take it too personally. So finally I gave her an Ellie Krieger, The Food you Crave cookbook and said pick something.  She picked three recipes one being Linguine with Shrimp and Vegetables, which we quickly replaced with Spaghetti because my tween does not like linguine.  Really she can tell the difference.

You will need: 3/4 box (12 oz ) pasta, 2 tbs olive oil, 1 bunch asparagus, 2 garlic cloves, 1 lb large shrimp (peeled and deveined), 1/3 cup fresh lemon juice, 1/2 cup dry white wine, 1 cup fresh parsley, 1 pint cherry tomatoes, 1/4 cup grated Parmesan cheese.

I made half a batch because quite frankly I am not a big fan of pasta and was not sure if the twins would eat it.  Who is a picky eater now?

Remove the woody bottoms of asparagus.  I do it by taking each end in my hands and snapping it (like pencil) in half.  I discard the bottom portion.

Cut into 1 inch pieces

Mince the garlic, you should have about 2 tsp

Cook the pasta according to package directions, reserving 1 cup of pasta water after draining.

Cut the cherry tomatoes in half

Chop fresh parsley, you should have 1 cup

Combine 1 cup of pasta water, 1/2 cup dry white wine and 1/3 cup fresh lemon juice in a pan over medium heat

Let simmer until liquid is reduced by half

Meanwhile heat oil in a large skillet over med heat and saute asparagus and garlic for 2 minutes

Add shrimp and cook till shrimp is curled and asparagus is tender

Add reduced liquid and pasta

Parsley and Parmesan, toss well

add tomatoes and toss even more.

Ellie Krieger does it a bit differently, she cooks the shrimp, then removes from pan and adds liquid to the pan to reduce.  When all done she tosses everything back in.  Whichever way you work it you will get the same outcome.

Amazing fresh pasta that even I liked.  So what is the tween verdict:  “It is too salty.  You added too much salt”.

At least there is still some wine left.

Since Ellie is really good with nutritional facts here is the scoop:

Serves 4 (2 1/4 cups serving), 579 calories, 12g fat, 39 g protein, 71.5 g carb, 5 g fiber, 173 mg chol, 242 mg sodium

Source of : Copper, Fiber, Folate, Iron, Manganese,Niacin, Protein, Vit A, B12, C, D, K, Calcium, Magnesium, Potassium and more