So, pretty sure I saw a massive bag of over-ripe bananas on sale at the store last week for $0.88 and bought…
Oh yes. I’ve been going a bit “bananas” this week trying to work them into all sorts of recipes. So keep your eyes “peeled” for some stellar banana baked goods coming soon. (Sorry, couldn’t resist.) ;)
But anytime I have good bananas in the house, I can’t resist making one of my favorite protein-rich treats for breakfast — this Peanut Butter Banana Smoothie! I posted a version of this back in the early early days of the blog, and then deleted it because the photos looked unbelievably unappetizing. But I’ve tweaked the recipe since then and updated the photos. And lemme tell ya — this is a darn good smoothie.
It’s easy to make, full of all sorts of delicious and healthy and protein-rich ingredients, and it’s the perfect use for ripe or overripe bananas. So tap into your inner Curious George and give it a go…
Pretty sure I had a jump-up-and-down, shout-for-joy, high-five-my-dog, ballet-leap-across-the-floor, I-am-Fried-Rice-Maker-hear-me-ROAR moment in my kitchen yesterday when I tasted this recipe. After about 15 years of trying, I finally found a fried rice recipe that met my standards. And I am positively giddy.
Ok, but let me back up.
You all have heard me wax poetic about my
obsession love of egg drop soup, and how I ordered it every single Saturday of my childhood at our family’s favorite neighborhood Chinese restaurant. Well, what does a picky eater order to go with her egg drop soup for said Saturdays upon Saturdays of childhood? Fried rice, of course. In later years, I became obsessed specifically with pork fried rice. But for those first 12 years of life, it was “a side of plain fried rice, please” for me.
So much fried rice!
I feel like it’s critical to note, though, that the fried rice of my childhood was not that lame, bland, so-not-worth-the-carbs, lame excuse for fried rice that seems to be all too prevalent in take out joints around the world. Quite the contrary. This was flavorful, fresh, chewy, perfectly-fried, not-too-greasy, enjoy-it-to-the-last-bite spectacular fried rice. And it set the bar for fried rice for the rest of my life.
Sadly, this sweet little family-owned restaurant was pushed out of business by a terrible mega-buffet that opened across the street. (A total tragedy.) So for the past decade or so, I have been working to try and recreate the delicious fried rice of my childhood. I started experimenting in college, and have come close enough a handful of times for the fried rice to be passable, but it was never quite “there”.
I have to admit. I was craving fried rice so badly that I finally sat down and did some old fashioned research on the new fashioned Internets. And many articles and three test batches later, I finally nailed it. And then jumped for joy and promptly ate way too much fried rice with serious joy.
In my world, this is a Big Deal. In yours? Eh, maybe? Either way, it’s a fabulous 15-minute meal and can be a base for any other kind of fried rice you might enjoy. So let me tell you what I learned…
Oh friends. I think we have a winner here. Let me count the reasons:
This recipe is a riff on the this garlicky baked shrimp (a longtime favorite recipe on the blog). It’s made with the best Mexi combo ever (cilantro + lime, of course). It’s topped with a healthier crispy breadcrumb mixture (hail the Panko!). It only takes about 10 minutes to prep and 15 to bake (easy peasy). And it is crazy good. (CRAZY.)
Happy Friday to you today from Columbia, Missouri where I’m hanging out for the weekend with a group of friends attending the True/False Film Festival.
And I have to say, it feels so good to be here.
This past Valentine’s Day, I decided to remake a golden oldie from the blog to share with my friends. Partly because it was super easy. Partly because it’s gluten-free. And partly because, well, it’s about as chocolatey as you can possibly get.
We’re talking about flourless chocolate cake, people!
Man, I must be in a nostalgic food mood lately, because all I seem to be craving are classic comfort food dishes from my childhood. I’ll get back to coming up with more creative recipes soon, I promise. But for today, it’s beef and noodles, baby.
Beef stroganoff was a definitely a staple in our house when I was a kid, which I loved partly because I am hopelessly huge fan of anything involving steak. (I know, it seems like everyone around me is going vegan, but I still get giddy over a good sirloin.) I think I have always secretly loved this dish, though, because the name reminds me of one of my favorite books as a kid — Strega Nona.
People seem to either love it or hate it.
Although I don’t know about you, but I feel like I could have used another workday or two in this week. It was one of those weeks where I worked my tail off, but somehow only seemed to check off half the things on my to-do list. Especially when it came to the joy of all joys of self-employment – taxes. Wouldn’t you know, there were just so many other things on my list that sounded more fun than receipts and 1099s and check-writing galore? :)