Recipe: Chocolate banana spread

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.

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Due to connectivity issues with WordPress I have not been posting. I will be back to daily posting on Monday.

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Another Pickle today: Pickled Carrots

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.

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Recipe: Apple Cider Vinegar

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.

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Recipe: Pickled Broccoli

Now i have put up the recipe for both sweet and sour pickle just recently so you will need to refer back to them. If you haven’t got the recipe you can pull it up in the search box to the right.

Simply put most times we only eat the top florets of the broccoli and toss the leaves and stems. Now in this we will just be dealing with the stems but you need to realize you can toss the leaves into your stir fries for sure.

First thing you will need to is cut off the bumps and lumps that line the stem so it is smoothish. Then you will need to peel off the outer layer. I used my potato peeler but you could use a knife if you feel more comfy that way.

Once you have the rough outer part off you then slice it up into pieces. I went for the typical rounds that most pickles come in. Pack them into a clean, recycled jar and pour over either your sweet or sour pickle juice mix. Place in the refrigerator and let pickle for a few days. Once you have you can eat them straight from the jar or toss them into salads or even the ever changing stir fries.

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Recipe: Applesauce treats

1 c applesauce

1 c sugar

1 package jello


blend together and place in freezer to firm. enjoy

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Recipe: Sweet potato and apple soup

One smallish sweet potato, peeled and chopped

one carrot, peeled and sliced

one large potato, peeled and diced

one medium apple, peeled, cored and diced

one medium onion, peeled and diced

2 tablespoons maragrine/butter

1/2 teaspoon celery seed

1/2 teaspoon cinnamon

one large pinch course salt (kosher or pickling works perfect)

4 cups water

3 tablespoons chicken soup powder

First take the onion and celery seed and cook it in a pan with the margarine. Once your onions are soft you can set it aside for a moment. Then you place all the ingredients into a large pot and bring the stock to a boil. Once it is, slip in the onion and celery seed mix, turn down the heat to medium and let it cook on a low boil for 30 minutes or till everything is folk tender. Then remove from the heat and let it cool.

Once cool add it to your blender, puree till smooth, adding your pinch or so of salt to taste.



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