Cooking Challenge: Bananas

meagalayne

Squash, Sweet Potato and Banana Curry (finally made!)

Source:
http://kararothenberg.blogspot.com/2009/12/pumpkin-sweet-potato-banana-curry.html

As usual, I made changes/additions. Mostly because I couldn't find pumpkin anywhere. Also, I do not own a kitchen scale so the original British weight measures were hard to follow. Here's the exact recipe I made.

Serves 4

1 tbsp canola oil
2 small onions, finely diced
3 garlic cloves, crushed
2.5 cm (1 inch) piece fresh ginger, finely grated
1⁄2 tsp fenugreek seeds
2 tsp minced lemon grass (I buy this minced because stocks of lemon grass are my pet peeve)
4 tbsp Thai red curry paste (I use Thai Kitchen, 20 cals per tbsp)
1⁄2 tsp turmeric
1/2 small buttercup squash, peeled, deseeded and cut in small cubes
1 large sweet potato (yam in my case, since we don't have sweet potatoes up here), peeled and cut in small cubes
1 large bell pepper, diced
300ml no salt added chicken broth (President's Choice)
300ml lite coconut milk (also Thai Kitchen)
2 bananas, peeled and sliced

Directions:
Heat the oil in a large pan and fry the onion, garlic, ginger and fenugreek over medium heat for about 5 minutes until the onion is softened. Stir in the lemongrass, curry paste and turmeric. Add the squash, sweet potato and bell pepper and stir to coat them in the spices. Leave to cook over a low heat for 2-3 minutes to allow the vegetables to absorb the flavors of the spices. Pour in the stock and lite coconut milk. Bring to a boil, lower the heat and simmer gently for 20-30 minutes until the vegetables are tender. Season to taste, remove from the heat and add the diced bananas. Serve with cilantro (or in my case, cottage cheese!)

How it tasted - Pretty darn good, actually! It was a little spicy but not overwhelming, the bananas, curry and starch played off each other nicely. A little sweet and spicy rolled into one. The texture was good and there was enough of a gravy to enjoy it with rice (if you like) or some other starch. Unfortunately the dish is already high in carbs and virtually protein free, so that's kind of a bummer... I would have it over spinach and add a protein on the side. But that's just me! Wish I had used pumpkin though. I think it would have been even better!

Break down for one serving:
Calories 259
Carbs 46
Fat 8
Protein 3
Fiber 5
Sodium 61



Served mine with 2 tbsp 1% cottage cheese...

inskydiamonds

Squash, Sweet Potato and Banana Curry (finally made!)

Oh my goodness, YUM! I'm going to have to try that for sure.

Net132

I have a great pancake recipe I got this from Rachael Ray Cooking round the clock cook book. But i made a lot of changes. I made them last week and my kids said Can you make this every morning. So here it is sorry no pic.

Oatmeal Cookie Pancakes

1 cup Quick oats
1 cup All purpose flour
1/2 cup brown sugar packed
2 Teaspoons baking powder
1/2 teaspoon baking soda
1Teaspoon cinnamon
4 large egg whites
3/4 cup plan Greek yogurt
3/4 cup skim milk
1 teaspoon Vanilla extract
2 really ripe bananas mashed up
3/4 Cup raisins

Mix oats, flour,brown sugar,baking powder, baking soda and cinnamon in a medium bowl. In another large bowl combine Greek yogurt, milk egg whites and vanilla. Whisk the dry ingredients into the wet until just combined then fold in the mashed up bananas and raisins
Heat a griddle over medium heat and spray with no stick cooking spray. Pour about 1/3 cup batter for each pancake onto girdle and cook until bubbles form on the top. About 2 minutes then turn cook until golden brown on the other side about 2 minutes

The info
Calories 155
Carbohydrates 33
Fat 1
Protein 6
Sodium 171
Fiber 2

I forgot to add how they taste. Let me just say I made them Saturday and had 2 and made them Sunday and had 2. They are my very favorite breakfast food right now cant wait till Saturday to make them again.

Hotbottom

Here is yummy Banana breakfast I serve quite a lot, inspired by the banana street vendors in Thailand.

NAME OF RECIPE: Toasted Banana Yum Yum
INGREDIENTS: 1 medium banana, 2 tsp agave or honey, 1tsp butter, 1/2 cup skinny vanilla yogurt
DIRECTIONS: Place on grilling or oven tray. Keep skin on and slice banana down the middle, so it opened up into two long peices. Spread a tiny bit of butter on each slice, then drizzle 1 tsp of honey or agave. (You can sprinkle a little cinnamon on before the honey if you like that, or nutmeg.. up to you). Heat under grill till bubbly and browning, or do it the same in oven on 200 degrees. Serve on plate with yogurt by the side and drizzle last tsp of honey on yogurt.
CALORIES PER SERVING: 200
HOW MANY IT SERVES: 1
OPINIONS ON HOW IT TASTED, ETC: DELICIOUS!!!! If you want to add a few more cals, sprinkle some toasted nuts or coconut on the yogurt too!
PICTURE (optional): Sorry, haven't got round to it!

inskydiamonds

Just a reminder that tomorrow night at 5PM PST the voting is going to start!

inskydiamonds

Voting for the banana challenge is up! The next challenge will be up this evening.

inskydiamonds

I stupidly forgot the link for where voting is: http://www.scribbld.com/customview.cgi?user=whiskey&styleid=27146

inskydiamonds

Don't forget to vote for which banana dish is the best! Voting ends tomorrow night.

inskydiamonds

Congratulations to bratgrr1 and her Chocolate Banana Breakfast Smoothie creation for winning the best banana recipe cooking challenge!

It might be more of a challenge this week than most, but the okra challenge has very little participation. Go enter here: http://www.myfitnesspal.com/topics/show/134401-cooking-challenge-okra

maeadair

BUMP

virginiagomes

Not really a recipe but my family loves to take the banana still in the peel and place it on the electric burner until the banana is really brown. This caramelizes the natural sugar in it and makes it wonderful!!

That sounds yummy