Okay this is more in the line of a jam but when done it looks a lot like banana butter. It is sweet, brown and filled with little lumps of banana pieces. I didn’t blend this but cooked it on the stove top.
What you will need is the following
4 very ripe bananas (if they are squishy dont worry gives it deeper banana flavor)
1 cup sugar
1 t cinnamon
1 cup water
1 T chai seeds
First you mash up your bananas and place them in a pot. Pour in your other ingredients and stir well with a whisk as you heat up to a boil. Once boiling turn the heat down low and let simmer for about 20 minutes, stirring occasionally. Make sure to keep an eye on it as it will thick up quite a bit and you dont want burned bananas.
Once it does pour it into clean, recycled glass jars and screw the caps on. Let it cool a little before putting in the refrigerator over night. By morning you should have something great on oatmeal, toast or waffles. Enjoy.
Now this recipe is pretty much the same as the peach ham I made earlier. You will betaking the left over pieces of pear skins ad core to make this. I have only made a little of this due to having only one pear.
What you do is take the peels and extra bits left over after you have used a pear to make yummy muffins (see my basic muffin base). The parts of the core, minus the seeds of course, the skin and any bits of flesh you didn’t use up in the muffins.
Place them into your blending device along with
1 T sugar
1 T chai seeds
1 T water (this depends on just how fresh and firm your pears are of course)
Pulse this mix together till mostly smooth and pour into a clean, recycled jar. Place in the refrigerator over night and you will have a nice spread for toast or something to put over meat in a stir fry.
Now you if wish you can add cinnamon to this for a slightly different flavor. Or add vanilla to really bring out the taste.
It has been a week. I am sorry abut that folks. Lots of things going on here. But today I have for you something I experimented on. We got another one of those big bags of RIPE bananas from the discount rack at Walmart. Well as you can imagine I froze some of them but I wanted to try some new tricks with the rest. This is the first of the tricks.
Now this is not a firm spread like you get with Nutella or Skippy but it is tasty and works well with refrigerator jam. Here are you ingredients:
2 very ripe bananas
2 T cocoa powder
1 T peanut butter
1 T sugar
1 pinch salt
Put everything in your blender/magic bullet and pulse until it is smooth. Place in a clean, recycled jar (old plastic peanut butter jars work great) Place in the refrigerator over night and it will firm up.
Now mine was firm but still loose. I spread it with a spoon on some thick cut bread and enjoyed. You might find this still tastes a lot like peanut butter but you should be able to adjust your measurements to get the flavor you want easily.
Due to connectivity issues with WordPress I have not been posting. I will be back to daily posting on Monday.
Yesterday I explored making pickles out of broccoli stems and today lets look at carrots. Like any vegetable out there you can pickle it. Heck from what I know about Japanese cuisine you can pickle pretty much anything. So I decided to pickle a couple of my carrots since usually that is what I end up not using up.
You will need the following:
two large carrots
pickling juice (I used left over from my sweet pickles)
clean recycled jars
The process is pretty simple. Wash, peel and chop up your carrots like you would for any other use. Today I went with simple rounds instead of sticks. Now most online blog recommend you blanch them before you add the juice but I didn’t. Let me say you dont really need to. I just tasted one and it has a nice snap and picked up the pickling juice flavor perfectly. I can see using these in my stir fries and in everything from salads to sandwiches. Quick tasty.
Now anyone who has decided to make things themselves has noticed that Apple Cider Vinegar is all the rage. I mean it is in a TON of recipe right? Well there is an interesting thing folks. Did you know you can make your own easily? I really mean easy too.
See I am sure a lot of you have been drying your apple peels and using that wonderful fruit for sauces and jams and jellys and juice and tea and so many other things. But what do you do with the core. You know that part that has the seeds and stem and that little thing on the bottom?
Now I know some people just go ahead and eat the whole thing but most of us do not. We generally nibble all around it or cut it out and toss it. Well I am telling you don’t!
Simply put you use those nice cores to make your own vinegar! Yup and it is simple too. Basically you need the following:
Apple cores (as many as you have left I had four after making apple cherry sauce)
1 t sugar
a clean recycled jar
a coffee filter (those paper ones that you should not be using but we all have a few right?)
a rubber band
What you do is pack those lovely cores into your clean jar. Then you cover them with water and add the sugar. Use your jar lid to shake it up nicely, then remove and then wrap the coffee filter around the opening of the jar as a cover, using the rubber band to keep in place. Place in in a dark place, like the top shelf of your kitchen cabinet. Let it sit for a week.
Now you might ask what about mold? Well what you do is go check it from time to time and scoop out the gunk, it wont mess up the vinegar. Each time you scoop things out you should smell that particular vinegary scent that you get when fruit is brewing. Now the recipe I found online must have been made in the winter because they said it would take weeks and weeks but at the end of a week I had a nice jar of vinegar.
Once it becomes vinegar you will need to strain out the chucks of apple. Now this will be cloudier than the stuff you see in the store. You can remove the particulates simply by straining it through a new clean coffee filter or a piece of cheese cloth. Once you do place it in your refrigerator and it will be ready to use in any way you wish.
I just placed some watermelon rinds in mine with a touch of salt to make pickles. Should be interesting.