Penne with Roasted Pumpkin and Dill

I usually don't like repeating content on my blog but i made this penne pasta last week and i couldn't get enough of it so i just had to post the recipe again. especially since this time i remembered to take a photo and didn't have to substitute with a random picture of one of the ingredients!

kokiqq

Peel and cut your pumpkin into half inch squares. toss with olive oil, sea salt and pepper and roast in the oven. meanwhile boil a cupful of shucked corn. once your pasta is cooked, add some olive oil to a saute pan. drop in a few broken dried chillis or some chilli flakes. add the pumpkin, corn and penne. mix well together and saute for a few minutes and then top with some chopped fresh dill. you could add grated cheese and stick in the oven to turn into a baked pasta dish. i love the sweet notes of the pumpkin and corn paired with the heat of the red chilli flakes. bon apetit!

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Chicken And Noodle Mommy Recipe

INGREDIENTS
One 2- to a few-pound chicken fryer, split
2 carrots, diced
2 celery stalks, diced
half medium onion, diced
1 teaspoon salt
1/four teaspoon black pepper
1/2 teaspoon floor thyme
1/4 teaspoon turmeric
16 oz. frozen domestic-fashion egg noodles(inclusive of Reame(TM)s)
3 tablespoons all-reason flour
Splash of half of-and-half of, non-obligatory
2 teaspoons finely minced sparkling parsley

INGREDIENTS
Start by means of placing the chook in a pot and masking it with water. Deliver the water to a boil, and then lessen the heat to low. Simmer for forty five minutes. Remove the hen from the pot. Set the chicken apart to chill in brief.

Shred the chook with 2 forks, reserving the bones. Go back the bones to the pot and boil for 20 mins. Cast off the bones from the pot and discard.

Add the shredded fowl, carrots, celery and onions to the pot. Then add the salt, pepper, thyme and turmeric. Bring the aggregate to a mild boil, after which lessen the heat and simmer for 10 mins. Stir within the noodles; no want to thaw them first!

Last,, blend the flour with half cup water till smooth. Stir the flour aggregate, the splash of half of and 1/2 (if you're into that type of factor) and the minced parsley into the pot. Simmer till the noodles are smooth, approximately 15 mins, tasting and including more salt if wished on the cease. The soup need to be thick and stew-like and your kitchen need to odor like home.

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Recipes for lemon bird

INGREDIENTS

FOR THE fowl:
three 8-ounce skinless, boneless chicken breasts halves
2 eggs
1 ½ cups potato flour
½ teaspoon baking soda
1 ½ teaspoons salt
1 half of- 2 cups peanut oil

FOR THE SAUCE:
½ cup clean lemon juice
1 teaspoon lemon zest
½ cup sugar
1 teaspoon rice wine vinegar
½ teaspoon salt
1 heaping tablespoon cornstarch

PREPARATION

Butterfly the bird breasts, then slice them lengthwise into 1/2-inch thick strips. reduce the strips in half of, region in a bowl and refrigerate.
In a medium bowl, beat the eggs till clean. regularly beat in half of cup of the potato flour. mix inside the baking soda and 1 teaspoon of the salt. cover and refrigerate for half-hour. region the closing potato flour in a bowl, season with the closing 1/2 teaspoon salt and set apart.
prepare the sauce: combine the lemon juice and zest, sugar, vinegar, salt and three/4 cup water in a saucepan and place over medium heat. In a bowl, stir collectively 1/2 cup of the sauce and the cornstarch. transfer this combination again to the pan. Simmer for 15 minutes.
place a wok over medium-high warmness and upload the oil. running in batches, cook dinner the chook: dredge a small portion of hen in the egg combination. Shake off excess egg from the chook and coat it in the seasoned potato flour. Shake again. lower the bird into the hot oil one piece at a time. prepare dinner till crisp, about 2 mins in keeping with aspect. Drain on paper towels. set up hen in a shallow bowl. Reheat the sauce and pour it over the hen.

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A Quake and Current Happenings

I felt an earthquake at 5am this morning! My first time in a long time and I jumped to cover Tessa but she was sound asleep. It lasted about three second and was an aftershock after the first one I slept through. All is good and thank God we're safe.I do older posts lined up but I tend to give you the current happenings when we are going on a road trip. Again? Yes, for a special time with my family at the beach. Also, to squeeze in more of the summer. We have another long trip after this before we go back to Thailand. As much as I like taking road trips, I just want to go home. I know I know. Really I'm almost all pack to go!


Despite all the busyness I'll enjoy whatever time I have left here. Like walking outside to the backyard in the cool crisp air. I'm going to really miss the autumn air. It's my favorite time of the year.  Picking up a plumeria bloom and put it behind Tessa's ear for a 'no smile' picture. I do prefer these captured moments more as I do get frustrated at trying to get the '1-2-3 smile' ones.

That I can still cook something like Korean-Japanese fried brown rice. Tessa inhaled it for days.

My version of healthy instant noodles with white chicken meat, an egg, herbs and crispy romain lettuce. 

Being able to join the ladies every Tuesday morning for bible study here in our home church. Currently studying the book of Colossians. How can I not love Colossians? And the special touch of purple.

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While I Have The Energy To Cook

Tonight I cook two dishes play, one is a tomatoe sauce canned sardines in Southeast Asia which is a version of canned tuna. One day I was craving for a sardine I made this dish as spicy and lots of spices like I wanted. So while making dinner for beef stew I just go ahead and make it for lunch tomorrow. Yes, to save time! How to Thursday you'll have so far?

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Parsley and pumpkin seed pesto Recipe

This pesto sauce makes a tasty change from the traditional basil and pine nut version, and it’s much cheaper to make — have you seen the price of pine nuts lately!
We make it with fresh flat-leaf parsley and toasted pumpkin seeds, plus Parmesan, garlic, extra virgin olive oil, and a touch of lemon juice. The parsley and lemon create a really fresh-tasting pesto which is complemented by the delicious nutty flavor of the toasted pumpkin seeds.
You can toss this pesto with pasta, of course, but it’s also really yummy spread on bruschetta and in Italian-style sandwiches, stirred into soups (such as Minestrone), and it can even be used as a pizza sauce. We’ve also mixed this pesto with leftover rice and used it to stuff vegetables like tomatoes and peppers before baking.
In addition to being tasty, thrifty and versatile, this pesto is also really good for you. Parsley contains immune-boosting antioxidants, as well as disease-fighting vitamins and minerals; pumpkins seeds are packed with protein and heart-healthy omega-3 fatty acids; olive oil is a good source of monounsaturated fats; and garlic protects against cancers and heart disease. As an added bonus, you can enjoy this pesto without fear of garlic breath because the parsley will help counteract the pungent flavor of raw garlic and freshen your breath at the same time.
..
A deliciously different (and frugal) pesto made with toasted pumpkin seeds and fresh flat-leaf parsley. Great tossed with pasta, stirred into soups, or used as a dip or spread.

1 cup tightly packed fresh flat-leaf parsley

1/3 cup finely grated Parmesan cheese

1/3 cup pumpkin seeds—lightly toasted

1 garlic clove—roughly chopped

1 tablespoon lemon juice

1 tablespoon water

½ teaspoon salt

¼ teaspoon freshly ground black pepper

1/3 cup extra virgin olive oil

PLACE all ingredients, except the olive oil, in a food processor or blender. WHILE you process, slowly pour in the olive oil until the mixture turns into a smooth paste (you may have to scrape the sides occasionally).
Variation: Add 1 chopped small red chili or ½ teaspoon of dried red chili flakes for a bit of heat.

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Apple Pie Secret Family Recipe

PREPARATION
2 tablespoons unsalted butter
2 ½ kilos apples, peeled and cored, then reduce into wedges (five massive honeycrisps will do it)
¼ teaspoon floor allspice
½ teaspoon ground cinnamon
¼ teaspoon kosher salt
¾ cup plus 1 tablespoon sugar
2 tablespoons all-motive flour
2 teaspoons cornstarch
1 tablespoon apple cider vinegar
1 recipe all-motive pie dough
1 egg, lightly overwhelmed

INGREDIENTS
Soften butter in a massive saute pan set over medium-excessive heat and add apples to the pan. Stir to coat fruit with butter and cook, stirring sometimes. In the meantime, whisk together the spices, salt and .75 cup sugar, and sprinkle this over the pan, stirring to mix. Decrease heat and cook until apples have began to melt, approximately five to 7 mins. Sprinkle the flour and cornstarch over the apples and hold to cook, stirring occasionally, every other three to 5 minutes. Do away with pan from heat, add cider vinegar, stir and scrape fruit aggregate into a bowl and permit to chill completely. (the fruit aggregate will cool quicker if unfold out on a rimmed baking sheet.)

Region a large baking sheet on the middle rack of oven and preheat to 425. Cast off one disc of dough from the refrigerator and, using a pin, roll it out on a gently floured floor until it's far roughly 12 inches in diameter. Suit this crust into a nine-inch pie plate, trimming it to go away a .five-inch overhang. Vicinity this plate, with the dough, within the freezer.

Roll out the final dough on a lightly floured floor till it is more or less 10 or 11 inches in diameter.
Put off pie crust from freezer and placed the cooled pie filling into it. Cowl with remaining dough. Press the edges collectively, trim the extra, then crimp the edges with the tines of a fork. The use of a pointy knife, reduce three or four steam vents within the top of the crust. Gently brush the top of the pie with egg wash and sprinkle with closing tablespoon of sugar.

Region pie in oven and bake on warm baking sheet for 20 mins, then reduce temperature to 375. Hold to cook dinner till the indoors is effervescent and the crust is golden brown, approximately 30 to 40 mins extra. Remove and permit to cool on a windowsill or kitchen rack, about two hours.

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Rocket and Parmesan Salad

After a lot of heavy eating food and drinking you feel like going very light, especially at night. I found that a rocket salad with shaved parmesan dressed with a little extra virgin olive oil, balsamic, sea salt and vinegar is a perfect meal. add some crusty bread if you're a little more hungry.

What you eat when you want to go light?

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Penne with Roasted Pumpkin and Dill

I made penne pasta this last week and I can not get enough of it so I just had to post the recipe again. especially because this time I remembered to take a photo and do not need to replace the random drawing one ingredient!  

Peeled and cut pumpkin into half-inch box. toss with olive oil, sea salt and pepper and bake in the oven. Meanwhile boil with corn cup peeled. after your pasta is cooked, add a little olive oil to sauté pan. drop in chili peppers to dry slightly damaged or some chili flakes. add pumpkin, corn and penne. mix together and fry for a few minutes and then top with some chopped fresh dill. You can add grated cheese and keep it in the oven to turn into a baked pasta dish. i love sweet notes of pumpkin and corn paired with the heat of red chili flakes. bon appetite!

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Delicious Salmon Roasted You Can Make it

This simple fish dish is nice made with wild salmon, however it works equally well with the farmed sort. it is astonishingly easy. In a hot oven, melt butter in a skillet till it sizzles, add the salmon, turn, cast off the pores and skin, then permit to roast a couple of minutes extra. you may have an fashionable fish dinner in about 15 mins. don't be afraid to play with herb and fat mixtures: parsley, chervil or dill work well with butter; thyme, basil or marjoram with olive oil; or peanut oil with cilantro or mint.

INGREDIENTS
4 tablespoons (1/2 stick) butter
four tablespoons minced chervil, parsley or dill
1 salmon fillet, 1 half of to 2 pounds
 Salt and freshly ground black pepper to taste
 Lemon wedges

PREPARATION
Preheat the oven to 475 levels. vicinity the butter and half of the herb in a roasting pan just massive sufficient to match the salmon and area it within the oven. warmness approximately 5 minutes, till the butter melts and the herb starts offevolved to sizzle.
add the salmon to the pan, skin side up. Roast 4 mins. get rid of from the oven, then peel the pores and skin off. (If the skin does not carry proper off, cook 2 minutes longer.) Sprinkle with salt and pepper and turn the fillet over. Sprinkle with salt and pepper again.
Roast 3 to five mins more, relying on the thickness of the fillet and the diploma of doneness you opt for. reduce into serving quantities, spoon a touch of the butter over each and garnish with the last herb. Serve with lemon wedges.

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The way to serve the best Paella

Consistent with the yankee history Dictionary of the English Language, paella is a saffron-flavored dish made with various combos of rice, vegetables, meat, hen and seafood. The Dictionary additionally explains that inside the old French and Catalan languages, paella approach frying pan or pot.  The traditional paella pan is flat and of huge diameter, it can additionally have handles on each facet.

In truth, paella is one of the most flexible dishes to make. Paella additionally has the benefit of being outstanding to clean out the refrigerator and use up leftover meats and vegetables. Any aggregate will sooner or later be excellent the key's inside the chemistry. Paella is a dish this is normally made to feed several humans. Moreover, paella is quite flavorful day after today because the tastes have had time to combine collectively and become stronger.

This article is not a recipe however as a substitute an outline that describes the three simple steps to observe to make a great paella at the same time as leaving the reader (the chef!) The range to be creative and to make the dish their own by way of customizing it to their taste.

1. The rice.
Pick a type of rice that you are at ease using. Experience loose to experiment however understand that paella carries plenty of substances and if you are unhappy with the end result with a selected type of rice, you may become with quite a few waste. Basmati, brown or a mix with wild rice can add extremely good taste and texture. Observe the instructions on the package close to washing and cooking the rice. Finely chop a few onion, garlic and tomato. Heat a saucepan and add olive oil as soon as the saucepan is hot (ensure that the oil does now not begin smoking. Burnt olive oil is carcinogenic and pretty unhealthy). Once the oil is hot, throw within the raw rice. Frying uncooked rice gives it a nutty flavor. Permit the rice fry within the saucepan for a minute or so. Add the chopped onion, garlic and tomato till they melt, blending constantly. Spice with saffron, salt and pepper. Sense loose to test. Cumin, Cayenne numerous high-quality herbs or maybe a piece cinnamon or cloves can without problems be delivered for a flavoring of your very own. This aggregate should now not be at the range for more that 3 to 5 mins. At excessive warmness with regular mixing, not one of the ingredients need to stick however they must blend well together and soften. Once all the components are mixed, cast off the saucepan from the burner and blend in a few frozen peas. Upload sufficient peas to make a well balanced aggregate.

2. The meat.
In a frying pan at excessive warmness, brown a few portions of hen. Top thighs, drumsticks, breasts...it's all exact. Do now not cook dinner the beef absolutely but brown the outside. Once browned, set the meat apart. Lamb also can add great taste to your paella.

3. Combining it all.
Cowl the lowest of the paella pan with the raw rice aggregate. Add the browned chicken portions on top. Add raw Merguez (spicy lamb sausages) and small fish filets rolled up and fixed with a toothpick or string. Use any type of fish but make certain that its flesh will hold properly together. Pour some chook broth on top (if the broth is warm the cooking time will reduce). Note that you could also upload wine for greater flavor. Cover the paella dish and cook dinner for approximately forty five minutes at 350F or until the rice is cooked. At this point you may upload uncooked shrimp or muscle tissues and cook exposed for every other five mins.

In quick, the name of the game to making ready the perfect paella is to make it your very own!

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Braised fowl Thighs With Caramelized Fennel Recipe

INGREDIENTS
2 huge fennel bulbs
1 huge clove garlic, kind of chopped
½ teaspoon grated lemon zest
1 teaspoon kosher salt
⅓ cup plus 2 tablespoons extra virgin olive oil
6 boneless bird thighs (about 1 1/4 kilos)
½ teaspoon ground black pepper
½ teaspoon fennel seeds
1 onion, thinly sliced
1 tablespoon Pernod
1 tablespoon freshly squeezed lemon juice

PREPARATIONS
Trim fennel bulbs, and set aside fronds. In a blender or meals processor, pulse approximately half of cup fronds, garlic, lemon zest and 1/4 teaspoon salt till finely chopped. upload 1/3 cup oil and purée.
Halve fennel bulbs lengthwise. Slice thinly with a mandoline or very sharp knife.
Season bird with half teaspoon salt and 1/four teaspoon pepper. warmness final 2 tablespoons oil in a large skillet over excessive warmness. Brown chook till skin is crisp, about 8 minutes. transfer chicken to a plate, leaving drippings in pan.
Stir fennel seeds into skillet and cook for 30 seconds. upload sliced fennel and onion, seasoning with remaining 1/four teaspoon salt and 1/4 teaspoon pepper. lessen heat to medium and cook dinner, tossing sometimes, till greens are caramelized, 15 to 20 mins. add Pernod and scrape up any browned bits within the bottom of the skillet; cook until liquid has evaporated, about 1 minute.
Lay bird on top of the fennel-onion combination. Pour three tablespoons water into the pan. cover skillet and decrease heat to medium-low. cook till chook is simply cooked through, eight to 10 mins. discover and cook off any excess liquid if vital. Stir in lemon juice.
Serve chicken and vegetables crowned with beneficiant dollops of the fennel frond purée.

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Herbed Buttermilk Biscuits (Cooking Light)

Herbed Buttermilk Biscuits, Homemade breads are such a comfort food. And buttermilk biscuits most definitely fit into this category. Last week I had some buttermilk left after making my Irish soda bread (with whiskey soaked raisins and whiskey butter syrup ;)), so I decided to make buttermilk biscuits with the leftover buttermilk. What a great decision! Mike and I loved these biscuits, and I can't wait to make them again.

The recipe is from one of my favorite cookbooks that I've enjoyed for several years now, The Best of Cooking Light. I remember making these biscuits years ago (pre-blog) and I actually don't think I've made them since! Such a shame since it's such a fabulous recipe. I absolutely need to remember to continue making these regularly from here on out!

Below are the ingredients for the biscuits. The only change I made to the original recipe from Cooking Light was adding the dried herbs. We enjoyed these as both dinner and breakfast biscuits with the herbs. However, if you're more of a "plain jane," feel free to leave out the herbs. And of course, you can also interchange your own favorite herb or herb blend! I used herbs de provence when I made these.

Ingredients:

-2 cups all-purpose flour

-2 tsp. baking powder

-1/4 tsp. baking soda

-1/4 tsp. salt

-3 Tbsp. plus 1 tsp. chilled butter, cut into small pieces

-3/4 cup low-fat buttermilk

-1/2 to 3/4 tsp. dried herbs de provence

Instructions:

Preheat oven to 450. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking powder, baking soda, and salt in a bowl; cut in butter with a pastry blender or two knives until mixture resembles coarse meal. Add buttermilk, and stir until just moist (do not overstir).

Turn the dough out onto a floured surface, and knead 4 or 5 times (do not overknead). Roll the dough into a 1/2-inch thickness; cut with a 2 and 1/2-inch biscuit cutter. Place biscuits on baking sheet. Bake at 450 for 10 to 12 minutes or until lightly golden. Makes 1 dozen biscuits.

Before heading into the oven...

After! Look at how nicely they puffed up. Love the magic of leavening agents. :)

The biscuits rose a lot while baking, but after cooling, they did decrease just slightly in "puffiness."

I also wanted to mention that you shouldn't worry too much about the exact amount of butter. The recipe calls for 3 tablespoons plus 1 teaspoon of butter. Honestly, I'm pretty sure I added closer to 4 tablespoons. Of course, I wouldn't go adding much more than that, but if you don't get the exact amount of butter called for in the original recipe, don't worry!

These biscuits are incredibly flaky and soft. Served warm with a little bit of butter, I think I could eat several of these in a row... And sadly, I'm not joking. However, not to worry, I limited myself to only two of these in one sitting last week!

I could see this biscuits working for many different "occasions." Perhaps for lunch or dinner alongside a nice salad or soup, in the form of a sandwich (see Boston blogger Megan's idea for BLT buttermilk biscuit sandwiches!)...or for breakfast as part of an egg sandwich or maybe with sausage and gravy. And then of course, you can enjoy these the more "traditional ways" with a bit of butter or your favorite jam.

Writing this blog post and looking at these pictures again is making me crave a biscuit... Too bad we don't have any left. :(

I also think these biscuits could be a wonderful addition to your Easter meal this coming weekend! 

This post is linked up to Taste and Tell Thursdays. :) Head over and check out some other great recipes from some awesome blogs

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3-Ingredient Healthy Banana Oatmeal "Cookies"

Healthy Banana Oatmeal

I've definitely mentioned on the blog before that I'm very much a snacker - I eat several small meals or snacks throughout the day, every two to three hours. For that reason, this recipe I'm sharing with you today is a very "Colleen" recipe. It comes together in no time at all, is healthy, and is the perfect snack for any mid-day hunger that might strike!

Cookies without the guilt? Win win.

Ingredients:

-2 medium/large ripe bananas

-1 cup uncooked quick oats

-1/4 cup of walnuts, chocolate chips, or peanut butter chips

(or any other mix-in of your choice!)

Instructions:

Preheat oven to 350 degrees. Spray a cookie sheet with non-stick spray or line it with parchment paper or a silpat. Mash the bananas well, and combine them in a medium bowl with the oats. Fold in the walnuts or baking chips - or whatever mix-in you are using. Place by the tablespoonful on prepared baking sheet.

Bake for 15 minutes, until cookies are firm and lightly browned. Remove from cookie sheet and let cool completely on cooling rack. Makes approximately 16 cookies.

Now, it's important to keep in mind that the texture and taste of these cookies is not necessarily the same as that you'd expect from a traditional cookie! They are soft and chewy, but they are also more dense since there is no flour or leavening agent of any kind. But that is also what makes them awesome! There's no flour...or sugar...in these cookies! That's what makes them healthier. ;) Of course, I had to go and "ruin" it by adding peanut butter chips to the batch that I made, but I couldn't resist. I never pass up the opportunity to pair banana with peanut butter! But I do think that just about any kind of nut or any kind of baking chip would be fabulous in these cookies.

And seriously, these little treats are perfect for that afternoon slump. They're just a tad sweet to satisfy that sweet tooth, but they'll also provide you with some very important nutrients and energy too!

Keep in mind too that you can make these cookies gluten free by using gluten free oats. Hooray!

I almost forgot to mention it, but I added about 1/2 teaspoon of cinnamon to the dough before baking the cookies. You can never go wrong with the addition of a little cinnamon, in my book.

The next time you have ripe bananas but not enough time to go through the whole process of baking banana bread, try these cookies instead. The whole family will love them! 

And also remember that you can freeze ripe bananas! I realize most of you likely already know this, but every now and then I'll be talking to someone who says they threw out ripe bananas because they didn't have time to bake with them. THEY THREW OUT RIPE BANANAS?! What were they thinking? That should never happen! If I have ripe bananas and not enough time to bake with them when they're ready, I simply peel and slice the bananas and freeze them in a ziploc baggie until I am ready. None of us should ever let a ripe banana go to waste. Ever. :)

This will be my last post before Easter, so to everyone celebrating the holiday this Sunday, enjoy!

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4 Ingredients, Chocolate Chip + Banana + Oatmeal Bites

This is one of the simplest baked recipes I’ve seen for a muffin/cookie type treat. I first came across this recipe from the Burlap Bag about a year ago and am finally getting around to trying it out. It’s labeled a cookie by some (it does sound more interesting), but I think of it more as a banana bread bite because it’s soft, moist and chewy like banana bread. It starts with only two ingredients, banana & oats, I added the chocolate chips and cinnamon as extras in this recipe just because I like the combination. 

Chocolate Chip + Banana + Oatmeal Bites

For being so simple, I was really happy with this recipe and it lends for so many possibilities with the other optional add-ins. There is no need for sugar here as the ripened bananas will sweeten it just fine. The riper the banana the sweeter it will be. With no flours, butters or oils, these bites are a wonderful addition to the recipe collection. Enjoy these for a quick breakfast, for an afternoon snack or after dinner snack as well. Pretty much any time of day is good with these little bites. They are best served straight from the oven but will hold well for a day or two, if they last that long!

Just the simplest of ingredients…

Chocolate Chip + Banana + Oatmeal Bites 

Ingredients

• 2 very ripe bananas, mashed
• 1 cup oats, rolled or quick (I used GF)
• 1/2 teaspoon cinnamon
• small handful semi-sweet chocolate chips (Ghirardelli or Enjoy Life mini chips)

Optional add-ins:

• dash of vanilla extract
• shredded coconut
• chopped nuts
• dried fruit
• a few tablespoons nut butter

Preheat oven to 350 degrees F.

In a medium size bowl, mash bananas fairly smooth, a few small chunks is ok. Add oats and cinnamon, mix well. Add in chocolate chips, mix again. If the mixture is really wet, add a few tablespoons of oats (see notes).

Grease a cookie sheet lightly with coconut oil or line with silpat. Using a tablespoon, scoop mixture and place on cookie sheet. I left mine in a dome shape, you could flatten it out a bit with your fingers to make a flatter shape. Should get anywhere from 12 -16 depending on the size you scoop out, if it was a heaping tablespoon or not.

Bake in oven for 15 – 20 minutes. If you make your scoops dome shaped and on the larger side, bake for 20 – 25 minutes. Remove from oven, let cool a few minutes before eating. Store leftovers loosely covered and eat within a day or two.

Soft, moist and chewy…just like a bite of banana bread!

Notes:

The riper the banana, the sweeter your end result will be. I’ve used rolled oats (like you see here) and quick oats, both with great success. Also, I’ve had batches come out looking lighter than what you see here, usually when using quick oats, so your coloring may vary. They may also darken a bit overnight due to the banana.

I’ve made this recipe many times since sharing. I find that each time my mixture might be a little different. It’s never been too dry but sometimes seems too wet. This may be that my bananas were large, or extra ripe and soft. If you happen to think the mixture is too wet, add more oats.

You can play around with adding more bananas and oats making a larger batch as well. Since these don’t spread on the baking sheet. I’ve made 24 on an average baking sheet.

Try using this DIY Muesli Mix in place of plain oats. It delicious and makes it more of a trail cookie!

Enjoy this easy recipe often!

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Sushi Zero One

I received a gift card from Sushi Zero One so I finally got a chance to grab lunch there to try it. They're a fairly small place and it seems like most people ordered take-out instead of eating there. I got my order as take-out too.

I opted for scallop rolls and my usual California rolls. (Man, I should probably do a post comparing California rolls from different restaurants.) As I've mentioned in my previous post, I usually feel like California roll and I also feel like it's the safest choice for my first-time visits to see how fresh their ingredients are. I noticed that Sushi Zero One does sell a day old sushi at a discount, but I chose the fresh one today. Their rolls were pretty good, but they didn't stand out from any other Japanese place I've been to. Though I did think they did a good job with the size of the rolls and the amount of rice.

Next time I come here, I'd like to try their udon as other reviewers have told me good things about it. Thank you for the gift card, Zero One Sushi! :)

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Banana Chocolate Patmeal

Steel oats take a much longer time to cook as compared to quick oats but it's worth it. I love the chewy texture that it brings to my bowl of oatmeal. After the steel oats are done cooking, I am at the point where I am quite hungry and I just want to be able to eat spoonfuls of it. So, I add some milk (from the fridge) at the end so my bowl of oatmeal will be at the perfect temperature to eat. Perfect way to cool down a bowl while making it creamier and yummier.

Banana chocolate oatmeal

Half cup of steel oats in over a cup of boiling water for 20 minutes. Add milk, bananas, and chocolate syrup

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Creamy Avocado Almost-Pesto Pasta : Simple & Yummy

Creamy Avocado Almost-Pesto Pasta
I love pasta with creamy sauce. I'm constantly trying to make my meals healthier, nutritious, and of course, easier with less prep time, which means that the food would be ready in no time! Now, this dish has all three of those elements plus more (that being extremely satisfying and yummy)
http://foodforpr.blogspot.com/2015/12/creamy-avocado-almost-pesto-pasta.html

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