Need recipes or ideas for bananas?!
I was ordered by my doc to increase my potassium intake, and to eat bananas!. I don't hate the taste of bananas, but I am certain I will soon enough if I don't find interesting ways to eat them!. Any tips!? Good ideas for smoothies!?Www@FoodAQ@Com
Answers:
You can also try drinking coconut water which is very high in potassium and zero fat!. (It's not the milk and doesn't really taste like coconut, you can get it at whole foods or online!. http://www!.zico!.com/)!. This is also a really great substitute for energy drinks like gatorade, which have a lot of acid and sugars!.
Bananas match with any kind of fruit smoothies!. One banana, some skim milk, and some frozen strawberries and/or blueberries and you're set!.
also banana bread is always good, if you're not concerned about eating baked goods!.Www@FoodAQ@Com
Bananas match with any kind of fruit smoothies!. One banana, some skim milk, and some frozen strawberries and/or blueberries and you're set!.
also banana bread is always good, if you're not concerned about eating baked goods!.Www@FoodAQ@Com
Throw a banana and low fat milk into blender add a berry you like!.
Strawberries are also high in potassium, but did you know that the pomegranite has the highest level of potassium then all other fruits!?
you might want to have bananas and sour cream with a bit of sugar (or yogurt)!. Fried banana sandwiches, banana splits!.
Frozen banana on a stick, dipped in dark choc!.
Fondue, featuring bananas for dipping into choc!.
Strawberries, pineapple, apples, pears as well!.Www@FoodAQ@Com
Strawberries are also high in potassium, but did you know that the pomegranite has the highest level of potassium then all other fruits!?
you might want to have bananas and sour cream with a bit of sugar (or yogurt)!. Fried banana sandwiches, banana splits!.
Frozen banana on a stick, dipped in dark choc!.
Fondue, featuring bananas for dipping into choc!.
Strawberries, pineapple, apples, pears as well!.Www@FoodAQ@Com
Blend one banana, some pineapple, and some yogurt, and add some orange juice and pineapple juice for consistency and taste!. Maybe add some whipped cream!Www@FoodAQ@Com
Cut the in half length wise leaving the skin ON, sprinkle some brown sugar on them and BBQ them skin side DOWN
SO delicious and really really easy!!Www@FoodAQ@Com
SO delicious and really really easy!!Www@FoodAQ@Com
put them on breakfast cereal
have on toast sprinkle sugar
fruit salad banana apple pear peach with yogurt on top
grill one yummy with ice creamWww@FoodAQ@Com
have on toast sprinkle sugar
fruit salad banana apple pear peach with yogurt on top
grill one yummy with ice creamWww@FoodAQ@Com
cut them up in your favorite cereal!. Put them in a peanut butter snadwich, make banan bread, make banana smoothies!.!.!. yum!Www@FoodAQ@Com
cant go wrong with a simple banana and strawberry smoothie!. Add a squeeze of honey for extra sweetnessWww@FoodAQ@Com
Bananas that are fully yellow are best for cooking because they will hold their shape!. Speckled bananas are best for eating out of hand or for topping cereal!. Overripe bananas should be used for breads, muffins, and puddings or pureed in smoothies!. Smoothies are even better with frozen bananas!. Just toss a sliced one, still frozen, into a blender with some orange juice, and some strawberries if you like, and puree!.
Frozen bananas can be fun, too!. Freezing is a good way to store bananas that have ripened too quickly!. Peel a ripe banana, wrap it tightly with plastic or freezer wrap, and freeze it!. Later, you can put it on a wooden stick and give it to the kids for a low-fat snack, or dip it into melted chocolate or caramel and roll in nuts for delicious dessert!.
And speaking of fun for kids, try bananas on the grill!. Start with bananas that have few or no brown specks (but no green)!. Put them whole and unpeeled on the grill over medium heat and cook until black all over!. They should be soft but not mushy!. This will take about 5 to 7 minutes!. Slit the banana lengthwise along the curved side!. Peel off one side of the skin, then flip the fruit over and peel off the other!. Sprinkle with chopped peanuts or almonds!.
When making a fruit salad, add the bananas at the last minute so they won't turn brown!. Or soak them in orange juice for an hour or so first!. Cinnamon is probably the best seasoning for bananas!. Orange flavorings whether in the form of juice or liqueur are also good with bananas as is rum!. And next time you're doing an Indian curry, drop in some banana slices at the end!.
PORK MEDALLIONS AND PLANTAINS
This festive dish can be put together in a flash making it a good candidate for a weeknight meal!. Try it with some Nectarine Chutney for an added kick!.
1 pork tenderloin, about 12 ounces
Kosher salt and freshly ground black pepper to taste
2 tablespoons all-purpose flour
1 tablespoon butter
1 ripe plantain cut into 15 slices about 1/2-inch thick
1/3 cup rum or bourbon
1/3 cup defatted chicken stock
Cut pork tenderloin in three equal pieces, crosswise!. Put pieces, one at a time, between two sheets of foil - cut side down!. Pound to a thickness of 3/8 to 1/2 inch!. Combine flour, salt and pepper in a shallow dish or pie plate!.
Put butter in a skillet over medium heat!. Dredge medallions in flour and shake off excess!. Sauté pork 4 to 5 minutes on each side until slightly pink inside!. (They should be gently firm when pressed with a finger!.)
Remove pork and keep warm on a serving platter!. Add plantains and cook until they start to caramelize on each side, 3 or 4 minutes total!. Add rum and stock and raise heat, scraping any bits of meat on the bottom!. Reduce liquid by half and pour liquid and plantains over pork medallions!.
Serves 3!.
Sam's Cooking Tip: Pork tenderloin should not be confused with much fattier pork cuts, even though pork is much leaner than its ever been!. Pork tenderloins contain about the same amount of fat and calories as skinless white meat chicken!.
BANANAS FOSTER
This is our version of the classic dessert created at Brennan's restaurant in New Orleans!.
1 tablespoon butter
2 tablespoons brown sugar
Juice of 1 orange
A healthy pinch of cinnamon
2 ripe but firm bananas, peeled and cut crosswise into 1/2-inch slices
2 tablespoons rum
2 scoops non-fat vanilla yogurt or ice cream
Put butter and sugar in a skillet over medium heat stirring with a wooden spoon until sugar starts to caramelize!. Add orange juice, cinnamon and mix to smooth!.
Add bananas, coat well and cook 1 minute!. Add rum, flame and cook, swirling mixture until flames subside and mixture begins to thicken!. Spoon over frozen yogurt or ice cream in a goblet or cut glass dessert dish!.
Serves 2!.
Sam's Cooking Tip: Flambéing isn't hard or dangerous as long as you follow a few simple rules: a)Use only the amount of alcohol called for in the dish, b)Don't wear loose clothing or have hair dangling, and c)Have a large cover close by to snuff out the flames if they get out of hand!.
PLANTAIN AND LENTIL STEW
This dish was inspired by a recipe by Diane Kennedy, the queen of Mexican cookery!.
1 cup lentils
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 large tomato, cored and chopped
1-1/2 cups pineapple cut into 1/2-inch cubes
2 plantains, peeled and cut into 3/8-inch slices
1 teaspoon salt
Cooked rice
In a large saucepan, cook lentils in 2 quarts water about 45 minutes until just barely tender!. Drain reserving liquid!.
Wipe out saucepan and heat oil over moderate flame!. Add onion and garlic and cook until onion is soft, about 4 or 5 minutes!. Add tomato and cook a few minutes!. Add lentils, about 1 cup of lentil broth, the pineapple, plantains, and salt!.
Cook about 20 minutes until the stew thickens slightly!. Check for salt and serve over rice!.
Serves 4!.
BANANA ICE CREAM WITH BOURBON
We first got the idea of making "ice cream" with frozen fruit from Jacques Pepin's "Cuisine Economique" (William Morrow & Co!., 1992)!. Try it with other fruits as well!.
4 ripe bananas, peeled
4 pitted prunes, chopped
2 tablespoons bourbon
1/4 cup superfine sugar
1-1/2 cups non-fat vanilla yogurt
2 tablespoons sliced almonds, toasted (optional)
Freeze bananas for several hours or overnight!. Put prunes and bourbon in a small shallow dish to soak until bananas are frozen, then drain well!.
Cut bananas into 1/2-inch slices and put in a food processor with sugar!. Pulse a few times!. Add yogurt and pulse just until bananas are chopped and well integrated with yogurt!. Don't puree entirely smooth, leave a little chunky!. Pour into a bowl and fold in prunes!. Eat immediately or freeze until ready to eat, topped with almonds if desired!.
Serves 4!.Www@FoodAQ@Com
Frozen bananas can be fun, too!. Freezing is a good way to store bananas that have ripened too quickly!. Peel a ripe banana, wrap it tightly with plastic or freezer wrap, and freeze it!. Later, you can put it on a wooden stick and give it to the kids for a low-fat snack, or dip it into melted chocolate or caramel and roll in nuts for delicious dessert!.
And speaking of fun for kids, try bananas on the grill!. Start with bananas that have few or no brown specks (but no green)!. Put them whole and unpeeled on the grill over medium heat and cook until black all over!. They should be soft but not mushy!. This will take about 5 to 7 minutes!. Slit the banana lengthwise along the curved side!. Peel off one side of the skin, then flip the fruit over and peel off the other!. Sprinkle with chopped peanuts or almonds!.
When making a fruit salad, add the bananas at the last minute so they won't turn brown!. Or soak them in orange juice for an hour or so first!. Cinnamon is probably the best seasoning for bananas!. Orange flavorings whether in the form of juice or liqueur are also good with bananas as is rum!. And next time you're doing an Indian curry, drop in some banana slices at the end!.
PORK MEDALLIONS AND PLANTAINS
This festive dish can be put together in a flash making it a good candidate for a weeknight meal!. Try it with some Nectarine Chutney for an added kick!.
1 pork tenderloin, about 12 ounces
Kosher salt and freshly ground black pepper to taste
2 tablespoons all-purpose flour
1 tablespoon butter
1 ripe plantain cut into 15 slices about 1/2-inch thick
1/3 cup rum or bourbon
1/3 cup defatted chicken stock
Cut pork tenderloin in three equal pieces, crosswise!. Put pieces, one at a time, between two sheets of foil - cut side down!. Pound to a thickness of 3/8 to 1/2 inch!. Combine flour, salt and pepper in a shallow dish or pie plate!.
Put butter in a skillet over medium heat!. Dredge medallions in flour and shake off excess!. Sauté pork 4 to 5 minutes on each side until slightly pink inside!. (They should be gently firm when pressed with a finger!.)
Remove pork and keep warm on a serving platter!. Add plantains and cook until they start to caramelize on each side, 3 or 4 minutes total!. Add rum and stock and raise heat, scraping any bits of meat on the bottom!. Reduce liquid by half and pour liquid and plantains over pork medallions!.
Serves 3!.
Sam's Cooking Tip: Pork tenderloin should not be confused with much fattier pork cuts, even though pork is much leaner than its ever been!. Pork tenderloins contain about the same amount of fat and calories as skinless white meat chicken!.
BANANAS FOSTER
This is our version of the classic dessert created at Brennan's restaurant in New Orleans!.
1 tablespoon butter
2 tablespoons brown sugar
Juice of 1 orange
A healthy pinch of cinnamon
2 ripe but firm bananas, peeled and cut crosswise into 1/2-inch slices
2 tablespoons rum
2 scoops non-fat vanilla yogurt or ice cream
Put butter and sugar in a skillet over medium heat stirring with a wooden spoon until sugar starts to caramelize!. Add orange juice, cinnamon and mix to smooth!.
Add bananas, coat well and cook 1 minute!. Add rum, flame and cook, swirling mixture until flames subside and mixture begins to thicken!. Spoon over frozen yogurt or ice cream in a goblet or cut glass dessert dish!.
Serves 2!.
Sam's Cooking Tip: Flambéing isn't hard or dangerous as long as you follow a few simple rules: a)Use only the amount of alcohol called for in the dish, b)Don't wear loose clothing or have hair dangling, and c)Have a large cover close by to snuff out the flames if they get out of hand!.
PLANTAIN AND LENTIL STEW
This dish was inspired by a recipe by Diane Kennedy, the queen of Mexican cookery!.
1 cup lentils
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 large tomato, cored and chopped
1-1/2 cups pineapple cut into 1/2-inch cubes
2 plantains, peeled and cut into 3/8-inch slices
1 teaspoon salt
Cooked rice
In a large saucepan, cook lentils in 2 quarts water about 45 minutes until just barely tender!. Drain reserving liquid!.
Wipe out saucepan and heat oil over moderate flame!. Add onion and garlic and cook until onion is soft, about 4 or 5 minutes!. Add tomato and cook a few minutes!. Add lentils, about 1 cup of lentil broth, the pineapple, plantains, and salt!.
Cook about 20 minutes until the stew thickens slightly!. Check for salt and serve over rice!.
Serves 4!.
BANANA ICE CREAM WITH BOURBON
We first got the idea of making "ice cream" with frozen fruit from Jacques Pepin's "Cuisine Economique" (William Morrow & Co!., 1992)!. Try it with other fruits as well!.
4 ripe bananas, peeled
4 pitted prunes, chopped
2 tablespoons bourbon
1/4 cup superfine sugar
1-1/2 cups non-fat vanilla yogurt
2 tablespoons sliced almonds, toasted (optional)
Freeze bananas for several hours or overnight!. Put prunes and bourbon in a small shallow dish to soak until bananas are frozen, then drain well!.
Cut bananas into 1/2-inch slices and put in a food processor with sugar!. Pulse a few times!. Add yogurt and pulse just until bananas are chopped and well integrated with yogurt!. Don't puree entirely smooth, leave a little chunky!. Pour into a bowl and fold in prunes!. Eat immediately or freeze until ready to eat, topped with almonds if desired!.
Serves 4!.Www@FoodAQ@Com