White Bean Banana Bread

The other night at a dinner with my family, I was explaining to my dad ans sisters about a cookie that I have been making for myself that is coconut flour, sweet potato and lentils (I'll share that recipe at some point) and all those ass faces were making fun of me. They couldn't understand how I could make anything taste like a cookie with lentils. And not going to lie, I was slightly offended , not for myself but on the lentils behalf. Lentils can do and be anything!

Fast forward to the next nights dinner (we had a lot a family dinners). I was in charge of a dessert.  I had recently took a trip to the store where the bananas where on sale for .30 a pound... So I bough a few (like 20) and had quite a few ripe naners that were in need of being consumed. Banana bread is it. And because I was going to prove my point to the fam that they are all asses and have no idea about anything, I made the bread with beans in it. (the lentils are for me)

Long store short.. The bread was excepted into the mouths of the people with smiles ans yums. No one had any idea that there was anything different about it, only that is was so fantastic and that it was gone within the hour. I did tell everyone after the first few bites that I made it with beans and a lot less sugar then most but no one cared. The kids were actually excited that it had beans in it because it meant that they could have seconds. My dad asked for the recipe, and the rest of the people.. well they didn't care, just ate it and yeah.

See, beans in bread is a great idea.. So what do you think of my lentil cookies now? HA

To the bread. Go banana bean, GO!

The stuff. We got some flour in a bowl with baking powder, baking soda, and a pinch of salt. Then we have a few ripe bananas, a cup of beans (in bean water), a bit of oil, brown sugar, some cinnamon, and a nip of vanilla.

There should be apple cider vinegar in there.... so pretend it is.

Start off by blending 1 of the bananas up with the beans (use you blending method of choice)  until pretty smooth (some chunks are fine, just not super bean chunks)

Then add in the second banana and mash it in, but leave it chunky (I just used the blender part to mash it up... why dirty a fork?)

Not into chunky, then blend it as well, the chunky/ smooth factor is up to you.

The rest of the wet stuff goes into the bowl (don't forget the vinegar) and gets all mixed together with the naner beans.

Then the wet goes into the dry.

And mixed up until just incorporated.

Dump the mixtureinto a well greased bread pan. Grab that third banana and cut it length wise into thirds and press the pieces into the top of the mixture. This step is optional and also open to interpretation. The designs a banana can make.............

And into the oven it goes!

Baked to a golden perfection, remove from he oven and set to cool.

And after completely cooled (f you can wait that long) grab a knife, cut yourself a hunk, and go about your day knowing you made the right choice by eating sweet ass banana bread that happens to have a good does of beans in it.

One could almost consider this a health food! (almost)

-Have yourself a fine day

-C

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White Bean Banana Bread

Makes one loaf

• 2 cups white whole wet or regular all purpose flour
• 1/2 cup brown sugar
• 1/4 cup oil (like canola)
• 2 ripe bananas (plus optional 1 for topping)
• 1 cup white beans in the bean juice
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon apple cider vinegar
• 1 teaspoon vanilla
• 1 teaspoon salt
• 1 tablespoon cinnamon

Preheat the oven to 375

In a large bowl, combine the flour with the baking soda and powder, the a salt, and the cinnamon. In either the blender or a separate bowl using a hand blender, blend on of the bananas with the beans and bean water until pretty smooth. Once blended, mash in the remaining banana (can puree until smooth if you are not into chunks of banana) Now mix in the oil, vinegar, vanilla and the sugar. Mix until combined then mix into the dry until just combined.

Pour batter into a well greased bread pan and if you want, slice the extra banana into thirds and gently press into the top of the batter. And now stick it into the oven. Bake until golden brown and all pretty like and a tester stick in the middle comes out clean. (about 50 minutes)

Remove from oven and let cool in pan for a few minutes then flip out and let cool completely on a wire rack. When cooled, slice it on up into desired thickness and eat away, whether it be naked (you or the bread) or smothered with peanut butter, jam, butter or whatever.

Cooled bread is fine on the counter covered for a day but should be stored in a air tight bag in the fridge if longer then that..

Sunday Happy

Funny story. Our basement floods a little every year in the spring. I think that a lot of people around here have slight problem with basement water, the houses being so old and all. So when earlier this week we had a massive thaw and a bunch of rain, the mr preemptively set up the sub pump to keep the water away. All day he was checking the pump and all day it poured butthe basement stayed dry. He turned it off that night after it had stopped raining. We woke up to the most beautiful bright blue sky, the temperature so warm that I didn't need to wear a jacket and to 3 inches of water in the basement. STUPID!!!!! But that happened and yeah. The mr spent a good few hours moving all of our stuff, (we store a lot of stuff in the basement) shop vac-ing and pumping up the water .He did such a good job that it was almost like it never happened. The only really wet thing was a big laundry basket of stuff. I wanted to wash itasap so it wouldn't mold so when I got home,  into the washer it went. (the washer is in the basement too)  Go to change the load to the dryer and guess what.. the mr took the washer machine house out of the main drain to use it for the shop vac, and no, we forgot to stick the hose back in. We re-flooded the mother F-ing basement!!!!!AAAAAAAAHHHHHHHHHH!!!!!!!

But it's kinda funny right?

Anyway the week has been heavy on the crazy. My Dad has been here so we have been spending a lot of time with the family doing family things all week. Over at the house we have pretty much gutted the kitchen (anyone want free kitchen cabinets?) and the mr is almost done muding the first floor. Once that happens we can move in (Just kidding... not even close) but we are well on our way. And the next project we tackle is going to be fun fun (rip the roof off!)

And the father of mine is leaving today, (which makes me a little sad)  I have no kiddos in my care, the water from the basement is pretty much gone and I don't want to do a damn thing that involves work. It's a down day for sure. No people, no fuss. I have a new book on hold at the library, although I am kinda torn.  Should I start a new book or binge watch Fuller House? (can I take more family drama?)  Have you watched it yet? Do me a favor if you have, let me know if it's going to ruin the Tanner family for me.

Hoping your day, as well as mine, is gong to be a good one!

Interesting internet stuff from the week.

-Are you a open broiler or a closed broiler. I am neither.. my broiler is the bottom draw of the stove and doesn't work unless pushed in. Can You Leave the Oven Door Closed While Broiling?

I was planning on making pita bread this week and just happen to stumble upon this article. The 7 Rules of Perfect Pita Bread

-Holding a bag of enough powdered caffeine to kill several people... whoa. Caffeine For Sale: The Hidden Trade Of The World's Favorite Stimulant

-What is the word for finally getting words for all he emotions I felt but couldn't explain?   40 Words For Emotions You’ve Felt, But Couldn’t Explain

-I know!!!!!. ARTISANAL WATER IS OUT OF CONTROL AND STUPID

-This article really hit home for me. To Anyone Who Thinks They're Falling Behind In Life

-A tree inside.. yes, I would like one in every room please.

-I love cool (well done) street art.. Quirky New Chalk Characters on the Streets of Ann Arbor by David Zinn

-Maybe next knitting project Knit Fruits and Veggies by ‘MapleApple’

-I am not going to lie.. I love Chrissy Teigen and although I probably won''t cook any of the food in her book, I am still looking forward to giving it a read. Chrissy Teigen’s ‘Cravings’ and the Search for Cookbook Credibility

And some pictures.

Enjoy your day.

BYE!

-C

Iceland

OF all the places that we went on our adventure, this place was the craziest. Maybe it was because we had been traveling for a while by then and I might have been a little loopy and hungry and full of traveling endorphins , but Iceland felt more like we had traveled to a different planet. Covered in snow and ice, gigantic , jagged mountains, and barely a tree to be seen. The sun was limited,  rising around 1030am and setting around 330pm.  The landscape has a very barren, almost aggressive feel, but at the same time, really pulled me in. We only got to spend 4 days there( and they were the coldest 4 days they have had all year) but what time we did spend only made us want to go back (int he summer) to explore even more.

Our bnb wasin Hafnarfjörður,  a town outside of the big city. It isright next to a harbor with all the house build snuggled close on the hill in between rocks and boulders. The houses are so cute with a very danish feel, lots of clean edges, metal sidings, and fun colors. And the lights. Just about every house had some type of twinkly lights in there yard making the town light up like a fairy land at night. It was magical and beautiful and made me very happy.

We ended up taking a bus tour of the Golden Circle. I had never taken a bus tour before so I wasn't exactly sure of what to expect. And I am not going to lie, I am so glade we did it, the tour lady had lots of really interesting stories and facts about the country to tell us andwe wouldn't have been able to see any of what we saw if we didn't do it, but I am not a fan of the bus. Eight hours of cramped seats, cold and damp withridged time restricted... not my cup of tea, but whatever, it was still really cool.  Oh and did I mention the elves and trolls yet?   I had heard this before we went, but Icelanders believe in another dimension where mystical creatures live and that sometimes travel to this world. YES YES YES!!!!  Isn't that just freaking fantastic! On the tour, our guide was telling us all about it (she even believed in them) and how these creatures live under and in all the big rocks and boulders and those rocks and boulders cannot be moved or else you will disturb them. And not joke, there is anationalpsychicthat talks to the creatures in the matters of the roadand new building construction (are we to close to you boldermr. elf?) They take care not to disturb their natural habitats. (When I heard this I was just so happy.) All I know is thatI need to start believing in elves.

And the people. To be honest we didn't have a lot of interactionwith local Icelanders. We stayed with the sweetest couple at theairbnb we rented, but they had only been in Iceland for a year. We did talked to people, but it seemed that everyone we talked to were traveling as well. The boys we were staying withm as wel as the tour guide had mentioned that the locals were not excatly the most friendly people. Not that they were mean or anything, just maybe a little standoffish. We kind of got that feel, but whenever we needed any help, the people we dealt with were very nice, but I kinda got what everyone was saying. It's not the most jolly la la la place for people. 

Another strange part of being in Iceland was the food.  Eating was difficult and very expensive. There was a restaurantin the town, but they mostly served meat ans seafood.  There grocery store stocked very little in ways of fresh produce and what they did has was crazy freaking expensive ($6 for quart pund of carrots.. OUCH) Luckily I was able to score a bag of lentils, some apples, and a head of cabbage, so that's what I lived off for the time we were there. Next time we go, I am for sure going to be packing a checked bag full of carrots. yeah, that't what I will do.

So much, so much. I am sure I forgetting to tell you all about something I was going to tell you, but now I am just drifting in and out of all the pictures (I have so many more pictures)  and am having a hard tie concentrating.  So I will leave you with these to look. Andbefore I go, a little advice.  Next time you find yourself going to Europe, take advantage of the Icelandic layover. The place is not the cheapest, but how can you pass up a free stop in a crazy cool country. (think about it..)

Have fun times today!

-C

Creamy Lemon Dill Peas and Roasted Carrots

Yesterday was kind of a shit show as far as the weather was concerned.  I woke up early to a lovely light blanket of snow, the temperature hovering around 32 degrees. The air was nice and crisp, the sky was a light grayish blue. The neighborhood was quite. I walked the pup and then took off for the morning. It was so nice.

How that changed fast. Walking home a few hours later I was a hot , drenched, cold and damp mess. All that snow turned into slush and gigantic puddles and it was raining a good steady soaking rain. And I had to walk my butt home. So that was great.

But you know what these weather make me think of... Spring!!!! Yes, warmer, slushy, mushy weather. Mud all over the house and a wet smelly dog All the things that should not be happening right now but are. And now I have the springtime feels hard.

With things all springy, I was thinking of spring veggies and just wanting something bright and pretty and tasty. Peas! Peas are a good spring veggie, and where there is peas, there carrots. (or should be)  But not plain, run of the mill peas and carrots. First off I got the prettiest colorful purple, white, and orange carrots because I needed some color. Right there that made me super happy, Then instead of just steaming them with some peas, I did roast those carrots to bring out all the sweet juicy flavors. Then those pea. Not really in season yet, so I went with frozen (I love frozen peas)  and made the brightest, most amazing creamy pea sauce infused with garlic lemon, and dill. (all spring time flavors)

The results... I love roasted carrots so no surprise there but the creamy peas...KA-POW amazing!!!! My mouth has never been so happy to eat peas. and it really loves peas. Fresh, clean, tangy...I made, I ate, I though about them all night. And of spring and all the peas and carrots I am going to plant...and eat.

The stuff. The prettiest bright and colorful carrots and some green as can be frozen peas. Dill, garlic, and lemon to add to the peas and some olive oil, salt and pepper to roast up the carrots.

Chop up the carrots and tossed with salt and pepper and a drizzle of oil. And onto a baking sheet and into the oven to roast.

Dump those peas into a pot with water, garlic, and the dill. Stick the pot on the stove ans bring to a boil for a few minutes then remove from the heat.

You see that? It's amazing . Its gets blended until smooth and seasoned with salt, pepper, and the juice if half a lemon.  Give it a taste but don't eat it all. (I almost ate it all) and pour into a nice little cup or jar and wait for the carrots.

Oh roasted lovely colored carrots.. So good all on your own.

But slathered with this pea sauce.... Always and forever. I am in love.. could eat all day every day.

I wish my stomach was big enough to eat all the peas and carrots..... All!

Lots of spring thoughts... It's going to be official soon.

Have a great day. Stay dry!

-C

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Creamy Lemon Dill Peas and Roasted Carrots

serves 2-3

• 1 lb carrots (I used a variety of colored carrots but plain old orange carrots are always fantastic too!)
• 2 cups frozen peas
• 3/4 cup water
• 1-2 cloves garlic
• 2 tablespoon dill
• 1/2 a lemon
• olive oil
• salt and pepper

preheat oven to 450

Cut carrots into quarter and in half (can cut in any size and shape you want)  Place the carrots on a baking sheet and drizzle with a wee bit of olive oil. Sprinkle with salt and pepper and toss it all around. Stick the carrots into the oven to roast.

Now grab those peas and stick them into a pot with the water, the dill, and the garlic. Stick on the stove and bring to a boil. Let boil for 2-3 minutes, then remove from heat. Either with a hand held blender or a regular blender.... blend until smooth. Add in the juice of half a lemon, season with salt and pepper, and then try not to eat it all before the carrots are roasted.

Once carrots are tender and browned and yummy looking (about 30 minutes) remove from oven and slather on the pea sauce.

Eat right away..... Make more tomorrow.

Baked Falafel with Creamy Sumac Sauce

My dad is in town. Hooray! Haven't seen him in like 6 months cause a) he lives in Michigan, and b) he lives in Michigan. He comes back to Vt a few times a year to hang with the children he fathered then abandoned to the mid west. (haha just kidding, not kidding) So yeah, a family fun week. I am hopping for a good family hike, some father daughter house talking and of course any help he wants to hand out on the house... "Sure you can wire that!" But my real mission for the week is to a) feed him lots of good food (he looks to thin) and b) get him to move either back or very close to VT, or someplace like New Mexico (I would visit all the time) or even Florida (real estate is dirty cheap there)

 So mission one. Feed him lots of food, and food that is not bread and cheese. (he eats a lot of bread and cheese) So when the old many comes over this week fir dinner, I will bust out the good old falafel.

I used to make falafel all the time, it was my go to meal. Super fast and easy. The mr loves it, I love it, and yeah. But weirdly I haven't made it in like over a year. So last week when my sister came over, I made it for us.  And it was like the good old time where I would come home form class, grabbing the caned chick pea and all the spicy things(feeling so cool that I cooked my own food). I would make the dinner, we would light some candles, set the table and maybe even bust open the cheap, 3 dollar bottle or red wine and we would eat all the falafel. Oh those were the days. When I made it last week, there was no wine, (we drank seltzer)  not candles (she needed light to do homework) and no smug feeling of being cool (I wasn't going for cool) but there was a happy mr and sister ans some freaking tasty falafel.

So yeah, have to make it again for the old man, I know he will love it. And it's cool if I make it again cause falafel is one of those things that should be eaten all the time, as long as it is not fried, which this is not, so eat it all the time.

The stuff. We have chickpeas (in their liquid) a bunch of parsley, a carrot and an onion. Spice wise we have garlic, turmeric, coriander, cumin, salt and pepper. Also have olive oil and a bit of oat flour. Then for the sauce we are going to need some sumac and tahini. A lemon and some garlic and some of that chick pea liquid. 

Start with chopping up the carrots and onion into smaller pieces and placing it all into the food processor along with the spices, the garlic and a little drizzle of olive oil. Pulse until mixture resembles a chunky crumb.

Now drain the chickpeas (reserve the liquid) and add them an the parsley in the processor. Also add in the oat flour. Continue to pulse.

Pretty, colored speckled goodness. Dump the mixture into a bowl and place in the fridge for at least an hour, but you could even go as far as making it a day ahead.  And try not to eat it all right now. (I could eat it all right now)

And the sauce. Sumac is so lovely nice , bright and tangy which pairs so well with the earthy creamy tahini,. Add both those, along with the minced up garlic, and the lemon juice. And add in a bit of the chick pea liquid. May seem weird, but it gives the sauce a creamier consistency.

After the hangout in the fridge, take mixture and scoop out balls of like sized and place them on a lightly oiled baking sheet. I also brush the tops with a a tiny bit of oil as well. Pop them into the oven for about 35-40 minutes, flipping after about 25.

Baked to a nice dark brown on both sides while the inside stays a right tender green. These falafels are ready to go.

Along with some pitas, some greens and a simple onion and tomato slaw... Piled with falafel balls, smothered in sauce.

Dinner is served!

Cant wait to make it again!

So GOOD!

-C

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Baked Falafel with Creamy Sumac Sauce

makes about 12 good sized balls (serves 3)

Falafel things

• 2cups cooked chickpeas (or one can)
• 1 bunch parsley(about1 cup.. can sub cilantro or any type of green really)
• 2 hefty teaspoons ground cumin
• 1 teaspoon coriander
• 1 teaspoon turmeric
• 4-6 cloves garlic
• a yellow onion
• 1 medium carrot
• 2- 4 tablespoon oat flour (or chickpea or regular flour.. just some type of flour)
• salt and pepper
• 1 teaspoon olive oil plus more for baking sheet

For the sauce

• 2 tablespoons sumac
• 3-5 teaspoons chickpea water
• 2 tablespoons tahini
• 1-2 cloves garlic (optional)
• juice of1/2 a lemon

Serving suggestions. Fresh pitas or flat breads are great. Lots of greens and chopped veggies topped with falafel is my favorite.  I like to chop up a tomato and some onion sprinkled with salt to servealong with it. Also, if you don'tt want to make sumac sauce, hummus, salsa, hot sauce and mustard are all great topping.

In a food processor, add in garlic, the onion and carrot after you chop into smaller pieces) the spices and a splash of olive il pulse until it kind of chunky crumb.. Now add in parsley, the flour,(start with lesser amount ans ass more if mixture seems to loose)  and the drained chickpeas.(RESERVE LIQUID) Pulse until combined and the mixture has all come together and is on it's way to being smooth, but stop before it is. (don't make hummus) Dump mixture into a bowl and place in fridge for at least an hour, if not longer.

While that in the fridge, make the sauce. Grab a cup or jar and all the stuff for the sauce. Mince up the garlic then add everything together in the jar and whisk with a fork, adding more chickpea liquid if you want to thin it out more. Set aside

Once the falafel had had time to chill, preheat oven to 375.

. Take the falafel and make 12-14 like sized balls and place onto a lightly oiled baking sheet. Press each ball down a bit and then very lightly brush (or spray)  a tiny bit more oil on the tops. Place into oven to bake. for about 40 minutes, pulling them outand flipping them after about 25 minutes. They are ready when booth sided are a nice crisp deep brown, without being burnt.

Remove from oven, place on pitas or greens or what have you and smother with sauce. No need for forks here.