Roasted Banana Bars with Browned Butter Frosting

Adapted from Cooking Light

The original recipe calls for buttermilk instead of yogurt. I didn't have any on hand so I substituted an equal amount of yogurt. Also, if you don't have cake flour you can substitute all purpose flour. For every cup of flour, reduce the all purpose flour by 2 tablespoons and replace with 2 tablespoons of corn starch.

Bars:
3 ripe medium sized bananas
1/3 cup brown sugar
1 tbsp butter, chilled and cut into small pieces
2 1/4 cups cake flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 cup yogurt
1 tsp vanilla extract
1/2 cup butter, softened
1 1/4 cup granulated sugar
2 large eggs
Cooking spray

Frosting:
1/4 cup butter
2 cups powdered sugar
3 oz. cream cheese, softened
1 tsp vanilla extract

1. Preheat oven to 400 degrees.

2. To prepare bars, combine banana, brown sugar, and 1 tablespoon butter in a baking dish. Bake at 400 degrees for 35 minutes, stirring about halfway through. Cool slightly.

3. Reduce the oven temperature to 375 degrees.

4. Combine flour, baking soda, and baking powder in a medium bowl. Combine cooled banana mixture, yogurt, and 1 teaspoon vanilla extract in another medium bowl. Place 1/2 cup butter and granulated sugar in a large bowl, beat with a mixer at medium speed until well blended. Add eggs to granulated sugar mixture; mix well. Add flour mixture to sugar mixture alternating with banana mixture, beginning and ending with flour mixture.

5. Pour batter into a 13 x 9 inch greased baking pan. Bake at 375 degrees for 20 minutes or until a toothpick inserted in the center comes out clean. Cool.

6. To prepare frosting, melt 1/4 cup butter in a small saucepan over medium heat, cook until lightly browned. Cool slightly. Combine browned butter, powdered sugar, cream cheese, and 1 tsp vanilla extract in a medium bowl; beat with a mixer until smooth. Spread frosting over cooled bars.

Sloppy Joes, veggie style

Adapted from Rachael Ray Magazine

1 tbsp olive oil
1 yellow bell pepper, seeded and chopped
1 jalapeno, seeded and finely chopped
1 red onion, chopped
1 clove garlic, minced
2 15 oz. cans black beans, rinsed
1 tsp ground cumin
1 tsp ground coriander
salt and pepper
1 15 oz. can diced fire roasted tomatoes
1 tbsp brown sugar
splash of vinegar
Juice of 1 lime
4 kaiser rolls, lightly toasted
Banana Peppers
handful of cilantro, roughly chopped


1. In a large skillet, heat the oil over medium-high heat. Add the bell pepper, jalapeno, red onion, and garlic and cook, stirring until tender, about 7 minutes. Stir in the black beans, cumin, and coriander; season with salt and pepper.

2. In a small bowl, combine the tomatoes, brown sugar, and vinegar. Add to the black beans; simmer for a few minutes to allow the flavors to blend. Stir in the lime juice. Serve on the toasted bread, topped with banana peppers and cilantro.

* This recipe is great with sour cream and/or cheese. If you are looking to keep it vegan, you can omit these items or use soy versions.

Fried Rice

Adapted from Cooking Light

This recipe is quick and easy. It heats up really well so it's great for leftovers or to take for lunches during the week. I am not a fan of soy sauce so I don't add it in while cooking but you can always add it to the finished meal.

2 tablespoons olive oil
1 cup brown rice, cooked
1 garlic clove, minced
1 small knob of ginger, peeled and minced, if you don't have ginger on hand it's fine to omit, the recipe is still great without it!
2 eggs, lightly beaten
1/2 a red pepper, seeded and finely chopped
1/2 a carrot, grated
3-4 green onions
1/4 cup frozen or fresh peas
salt to taste

1. In a large skillet over medium-high heat, cook the garlic and ginger and 1 tbsp of oil for about 1 minute. Add the remaining tablespoon of oil and heat through. Add the eggs and scramble until just glossy. Add rice, stir-fry until hot. Add the vegetables and green onions and cook for about 2 minutes allowing the flavors to blend. Salt to taste.

Butternut Squash Sauce Pasta

Created by Mike

Ingredients:
2-3 Pound Butternut Squash
1 Small Onion finely chopped
1 Clove Garlic finely chopped
1 Tbsp. Fresh Sage finely chopped
2 Cups Whole Milk
2 Tbsp. Butter
Olive Oil
Salt
Pepper
1/4 Tsp. Nutmeg
1 lb. Pasta
Shredded Parmesan Cheese

1. Preheat the oven to 350 degrees.
2. Cut the Butternut Squash in half length wise and scoop out the seeds. Rub Olive Oil on the Squash flesh and place cut side down on a baking sheet. Cook until tender about 45 minutes. Once soft remove from oven and let it cool.
3. Begin the Pasta to boil and cook according to the package/directions.
4. In a large pan melt the butter and saute Garlic and Onion until soft, about 6 minutes on low to medium heat. Using a fork shred the Butternut Squash from it's skin into the pan with the Garlic and Onion. Season with Sage, Salt and Pepper. On low, slowly stir in the milk until it starts to blend with the Squash. Add more or less milk depending on how thick you would like your sauce to be. Once your sauce is fully combined serve over the Pasta with shredded Parmesan Cheese.

*For a creamier sauce you can also substitute Heavy Cream for the Milk or a combination of both.

Vegetable Ribbon Pasta

Adapted from Rachael Ray Magazine

8 oz pappardelle pasta
1 1/2 tbsp butter
1 clove garlic, minced
2 large carrots, halved crosswise and thinly sliced lengthwise
1 small onion, halved lengthwise and thinly sliced crosswise
2 zucchini, halved crosswise and thinly sliced lengthwise
1/2 cup heavy cream
1 tbsp fresh tarragon, chopped
salt and pepper
parmesan cheese

1. In a large pot of boiling water cook the pasta according to package directions. Drain, reserving 1/2 cup of the pasta cooking water.

2. In a large skillet, melt the butter and cook the garlic over medium high heat. Add the carrots and onion, seasoning with salt and pepper. Cook until tender but still crisp, about 7 minutes. Add the zucchini and cream and bring to a boil. Lower the heat and simmer, stirring until the sauce is thickened, about 5 minutes. Stir in the tarragon. Add the pasta and reserved cooking water. Toss to coat. Top with freshly grated parmesan cheese.

Mango and Black Bean Salad

This salad is quick and easy to put together and can be served as a side dish or it makes a great week night meal for two. The salad is great served hot or cold.

Adapted from Cooking Light

1 mango, peeled and chopped
1 cup green onions, sliced
3 tablespoons cilantro, finely chopped
2 tablespoons fresh salsa
The juice of 1 lime
2 tablespoons extra virgin olive oil
Salt and pepper to taste
1 15 oz can black beans, rinsed and drained
1 cup brown rice, cooked

1. Combine first 8 ingredients in a large bowl. Toss gently to mix.

2. Serve over hot rice