We had some super brown bananas in the fridge leftover from the holidays. I can’t stand brown bananas (truth: Dave had to peel and put them in the mixing bowl for me because they make me gag) but I love banana muffins. And during these days where it’s too cold to go out, we need activities to help keep Leo entertained. He loves helping me bake, so we try to do that once or twice a week, generally after his naptime when he wakes up cranky and needs something to help him ease out of sleep. He’s really good at helping me pour ingredients in the bowl and now recognizes baking powder versus baking soda. A chef in the making!
Anyhow, I had a recipe for banana muffins, but it called for three bananas and I only had two. Plus I had just shelled two pomegranates and I really wanted to see how they would taste baked, rather than just on salads or eaten straight up. These muffins were born and they are delicious. Super soft and a little sweet. Hope you enjoy them!
Banana Pomegranate Muffins (gluten free)
- 1 1/2c. oat flour
- 1/2c. rolled oats
- 1t. baking powder
- 1t. baking soda
- 1/2t. salt
- 2 large bananas, mashed
- 3/4c. unsweetened applesauce
- 2/3c. sugar
- 1 egg
- 1/2c. pomegranate arils (or more if you wish)
In a large mixing bowl combine the bananas, applesauce, sugar, egg, vanilla, and cinnamon. I don’t measure vanilla or cinnamon and I’m admittedly a bit heavy handed with them, but I think you always need a little more than most baked goods call for! Add in the baking powder, soda, and salt and mix. Add the oats and flour and mix until just combined. Add the pomegranates and mix. Spoon into a greased muffin tin. Bake at 350 for 25 minutes. Makes 1 dozen.
First coo – last night Kate gave her first coos as she laid on our bed. All three of us gathered around to listen. Leo had the biggest smile on his face! Her little voice is just the sweetest and we’re excited to hear more!
First solo shopping trip – yesterday I ventured out on my own with both Leo and Kate. And in total crazy, we hit up both Aldi AND Walmart. The trips went well, overall, and definitely was a learning experience in how to make things easier next time. Also, it is stinkin COLD and I don’t like it. However, I found dark chocolate drizzled kettle corn at Aldi, so the trip = worth it.
First recipe – my mom passed along this recipe for steel cut oats with corn and tomatoes. We nixed the pancetta and added liquid smoke and yowza those are some delicious savory oats! I’d love to try different variations on the oat base. We often do oats for dinner in a pinch and this would be a great way to keep the simplicity of oats but not be so breakfasty.
First treadmill walk – first and, so far, only. With Dave at work and being unable to get outside it is really hard to find the time to walk right now. I know as Kate gets a little older and doesn’t need to eat so often or take so long to nurse I’ll have larger pockets of time where it might be feasible. Til then, I’ll just jump on when I can!
What firsts have been going on with you?
On Saturday I made two new-to-us recipes: zesty bean posole and cornmeal spoonbread. Both were pulled from the recent Better Homes and Garden issue. The soup is crazy easy – dump together and heat – and really delicious. I did mine on the stove rather than the crockpot, mainly because the soup pot is easier to wash than the crockpot. We will absolutely be repeating this soup!
The spoonbread set high expectations – check out the recipe page:
Dramatic bread, eh? The first bit of drama (and anxiety) was the fact that it took twice as long to bake as the recipe indicated. The other drama was Kate throwing one of her rage-baby fits, although that can hardly be the fault of the spoonbread. We liked trying something new but both Dave and I prefer regular cornbread. However, it was even better cold on Sunday (which made me think it might be worth making again). And Dave has already requested a sweeter, dessert-version of it, which should be fun to try!
What have you been eating lately?
My friend Emily sent me this pumpkin lasagna recipe and insured me it was awesome. I was a little skeptical – I’m not the hugest pumpkin fan, and definitely not as much about savory pumpkin – but we gave it a try anyway while my mom was here after Kate’s birth. It was awesome and we all really enjoyed it! I’d definitely recommend making this – we will be again for sure!
Sorry, no picture, but imagine white lasagana delicious-ness.
- lasagna noodles
- 2 tablespoons olive oil
- 1 large sweet onion, chopped
- 3 garlic cloves, minced
- 3t. italian seasoning
- 10 oz. box frozen chopped spinach, thawed and squeezed out
- 10 oz. box frozen chopped broccoli, thawed and drained
- 1 jar alfredo sauce (at least 1.5cups)
- 15 oz. ricotta cheese
- 16 oz. pumpkin puree
- 1t. salt, divided
- 1/4t. pepper
- 1/8t. nutmeg
- 3/4 cup grated Parmesan cheese (plus more sprinkled on top)
Cook lasagna noodles according to box. Saute onion, garlic, italian seasoning, 1/2 tsp salt, broccoli, and spinach in olive oil over medium high heat. Set aside for a few minutes, then add 1/3 jar of alfredo sauce (about 1/2 cup). Mix together ricotta, pumpkin puree, 1/2 tsp salt, pepper, nutmeg, and 3/4 cup grated Parmesan cheese. Spread 1/3 jar (about 1/2 cup) alfredo sauce on the bottom of a greased 9×13″ casserole dish. Layer noodles, ricotta mixture, veggie mixture, noodles, ricotta mixture, veggie mixture. Finish with noodles and the remaining alfredo sauce on top. Cover with foil and bake 45 minutes at 350 degrees. Uncover and top with more parmesan, if desired. Cook uncovered 15 minutes. Let rest for 15 minutes before cutting.
Here’s a super easy, sort of southern, filling and delicious dinner for you!
Crockpot Beer Beans
- 2c. dry beans (I used great northern but pinto would also be good)
- 4c. vegetable broth
- 12 oz. beer of your choice
- 1t. cumin
- 1t. chili powder
- 1/4t. pepper
- 1t. salt
- 2t. minced garlic
Combine in a crockpot and cook on high for 6 hours, stirring occasionally, until beans are soft and cooked through and liquid is absorbed. Check on them the last hour or so to make sure they’re not getting dried out – add water if need be. When you stir them stir them hard, so some of the beans get mashed a little. Serve over your favorite cornbread (we love this recipe).
The beans end up a little soft and goopy and are really flavorful and delicious. They’re perfect paired with cornbread. We didn’t top ours with cheese but I imagine a little cheddar would have been good, too!
Things are a little rough over here. Leo was just starting to sleep through the night again after the month-of-molar when yesterday morning he woke up a little wheezy. We started breathing treatments right away but by early afternoon he was in complete misery – exhausted, labored breathing, little appetite, super lethargic, a little feverish. A stroller walk outside didn’t even perk him up. On days like these you need an easy dinner to help you through!
This soup is super easy to throw together but really delicious. It’s easily customizable, too, so you can add more veggies if you have them on hand or toss in some meat.
- 1 onion, chopped
- 2T. olive oil
- 1t. cumin
- 2/3c. salsa (I used black bean)
- 4c. broth (I used vegetable)
- 2 cans of kidney beans, drained and rinsed
- 1/2c. frozen corn
- 1c. pasta
Fry the onion in olive oil over medium high heat for a few minutes until soft and tender. Add the cumin and cook another minute or so more, until fragrant. Add the remaining ingredients. Bring to a boil. Simmer until heated through and pasta is cooked. Serve with toppings (cheese, chips, guac, sour cream, etc.).
I found these fun duck pastas for $.89 at the discount grocery store, so we used them. They were awesome!
I’m still thinking I might make a batch of this to freeze, even though it would be super easy to throw together post-baby, too. Dave thinks I’m crazy for wanting to add any more meals to the freezer when he knows I’ll be hard to convince to actually eat them anyway (we have to wait for an emergency because I’m crazy like that).
Shannan passed on this recipe for bbq pizza to me and you guys, it is amazing. We subbed a can of black beans for chicken (just mix the spices into the beans instead of rubbing them over the chicken) and I would recommend doubling the sauce recipe, but yowza. We topped ours with the bbq sauce, spiced black beans, sauteed red peppers and onions, and mozzarella cheese. It was SO stinkin good! Definitely a recipe we are holding on to to make again!