Rockfish is Sexy

Our neighbor is a fisher, hunter type, and a generous one too (Hi Dan!!). A while back he came over with about 5 pounds of rockfish he had caught. We were so obliged to take it (thank you thank you thank you!!!). Rockfish is Maryland speak for striped sea bass, or sexy deliciousness.

I found a great recipe, and simplified it because I really can't cook (I just pretend). This was the most delicious "stuff your face" rendition of rockfish I've had in a long time. You can impress your friends and make them think you're a fabulous cook, because this is amazing.



Start off with about one and half to two pounds of fish.   I put mine in an 8x8 cooking dish, but the dish

doesn't matter so long as the fish fits.

Here's the list of ingredients you'll need:

• 1/4 cup of butter, melted
• 2 tbs lemon juice
• 1/4 tsp dried parsley, a fist full of fresh parsley, chopped well.
• Generous sprinkling of almond flour (about 1/4 cup)
• salt and pepper to taste
• and a dash of old bay because this is Maryland, and it's just wrong not to.

Directions:

1. Preheat your oven to 350 degrees.
2. Melt the butter and mix in the lemon juice.  Pour the mixture on your fish.
3. Sprinkle a generous amount of almond flour on top of your fish.  This turns into a yummy crust.  
4. Add your salt and pepper on top of the fish, along with your old bay.  I went light on the old bay, seemed to be just enough.
5. Sprinkle your parsley on top, and stick it in the oven for about 20 minutes uncovered.  Your fish is done when you can pull it apart with a fork, so if it doesn't flake easily, give it a few more minutes

This fellah took me 30 minutes of cooking to get this lovely flaking.  The thicker your fish, the longer it takes.  We served ours up with a huge salad with some lemon garlic salad dressing just so we didn't mess with the awesome flavors too much.  I probably would have fried up some spinach if I wasn't the only one in the house that likes it.   The fish however was a hit with everyone.

Garlic Balsamic Vinaigrette

So simple to make, so yummy.  I think it's easy to have so many home made salad dressings to help keep your salads different every day.

Most recipes I found for balsamic vinaigrette have sugar, or honey.  I don't think it's necessary, after being primal for so long the sweet of balsamic vinegar is more than enough sweet this recipe needs.

You can easily double this recipe, I made this one for two adults for a week's worth.

• 1/4 cup balsamic vinegar
• 1/2-3/4 cup oil of choice (try sesame, garlic, or olive oil)
• 1 tbsp of dried basil, or a handful of fresh basil
• 2 cloves of garlic, or 1 tbsp garlic powder
• 1/4 tsp of dried chili powder
• 1/4 tsp salt

Put all the ingredients in a jar or bottle, and shake before using.  I don't refrigerate this because it makes the oil weird, so I only make what I can use in a week.

Potatoes Au Gratin

For dinner last night, I put cheap in action. I found this recipe and it was perfect. I already had some potatoes that I bought last week, so all I had to buy was some cheese. I picked some spring onions from the back garden to add for flavor, and added some sausage from last weekends leftovers for a yummy kid pleasing dinner. My son said it was potato cheese heaven, it was so delicious. I had to force them to save enough for lunch the next day. This recipe probably wouldn't have had any leftover though if hubs had been here with us.

When trying to tighten the belt loop, I've found it's best to skip the meat.  Organic in my house is a must, I refuse to expose my children to toxins to save money.  Having meat once or twice a week is healthy, good for the environment and good for your pocket book.  No one's saying you have to have health food, because this is certainly not it.  I will say, I'm glad I have a garden.  I squeaked out one amazing salad to eat with this dinner.

What is some of your favorite cheap meals?

Menu Plan Monday

This passed week has been very strange. It's been busy, it's been emotional..just wow. Really. I think that I've been living under the misconception that I'm actually in control of my life. Sure, I make some decisions and I try to keep drama out, but..wow. Just wow. So, this week's menu plan will also be combined with a to-do list. Because no matter what happens..there are things that have to be done anyway.

This week, my goal is to apply as a teacher to every county that's local to my home. Getting a teaching job is going to be so incredibly difficult with how each county has had to lay off so many teachers. I won't be surprised if I don't get a job...but I definitely won't if I don't try. I also hope to put some time away to update my daughters dresser. Its old, cheap and ugly. However, this green momma has some leftover paint, and got some new drawer pullies from the local craft store. Hopefully this will end up being a cute little project for her. I'm also hoping to make some jelly...I've had the ingredients staring at me for weeks. We are out of jelly...must make jelly.

So..anyway, here's my menu plan for the week.

Monday: Five minute Gourmet Alfredo
Tuesday: Mini burgers and fries
Wednesday: Burger Mac with any left overs from yesterday.
Thursday: Quick Pizza (I'll be at work, friend is cooking for the kids) <3
Friday: Out to celebrate!
Saturday: Also out, playing a gig...
Sunday: Rosemary Chicken

Have a great week everyone!

Menu Plan Monday

The kitchen is open, and I'm excited to use my new kitchen this week.  Time to restock the fridge and get back to frugal green cooking.  Here's the recipe list for this week.


Monday: Homemade Speghetti (sauce) with fresh garlic bread
Tuesday: Penne Sausage and Escarole
Wednesday: Rosemary Chicken and Taters
Thursday: Leftovers
Friday: Homemade Pizza
Saturday: Out
Sunday:  Roasted Tomato/Alfredo

Dill Pickles

This time of year I can't help but to try to preserve summer's bounty. Last year was the first year I started canning and the very first thing I tried was refrigerator pickles. They require no processing, and they are by far better then anything you'd get in the store. There is a lot to be said for refrigerator pickles too. Because they skip the processing, they retain their crispness. They will safely last up to two months in your fridge too. Trust me though, use this recipe and they won't last two months.

It's always best to start off with fresh ingredients, and if you don't garden head off to your local farm to get what you need.  I went to a farm close by here, and they were so helpful.  They reduced the price of my cukes because I bought so many, and they even ran out to their herb garden and clipped me fresh dill right on the spot.  I took it home, and treated them like I would a bunch of flowers. I clipped the bottoms off and stuck them in cold water.  Two days later, they're still looking very fresh.

When picking cukes, you want to make sure they're bright green like these fellas.  Warts are good too.  If the cuke is smooth with yellow on it, then it's been allowed to get too ripe and the seeds will be huge.  You don't want seedy cukes.  Try to find some that are straight too, they're easier to slide into your jars.

Now, I had two resources guiding me through this whole process.  The first was Pickyourown.org.  This website is a treasure trove for the earthy mom (or dad).  Not only does it have how to's, but you can also find local farms where you can...pick your own food. :) The second was a book I highly recommend called, Preserving Summer's Bounty.

When making pickles you want to avoid getting mushy pickles.  That happens for two reasons: an over ripe cuke, and over processing.  I live in a high altitude, so my processing time is increased.  So when I started cutting my cukes, I only cut them in half, instead of fourths.

I shoved them in with my fresh dill, some spices and some garlic, and sealed them up to get ready for processing.  I did have to cut the tops off them so they'd fit in the jar.  Nothing was wasted though, because those cut ones got shoved in a jar too for sliced sandwich pickles.

After processing, I set them out to cool.  I didn't process all of them because I wanted to have my fresh crispies.  The pickles should all be ready to eat in about two weeks, once the flavor has had a chance to settle in.  Take a note at the difference in color of the pre-processed pickles, and the post-processed.   Your refrigerator pickles will stay that crisp green, while the processed ones have yellowed a bit.

Here is my recipe that I use.  You are welcome to share it, but please link back if you do.

4 1/2 cups vinegar
4 1/2 cups of water
14 garlic cloves

Bring to a fast boil.

After cukes are cut and put in their jars, put two cloves of garlic in each jar along with:

1 whole clove
3 peppercorns or 1/4 tsp of black pepper
1 tsp. mustard seed
1 tsp. dill seed
1/2 tsp. red pepper flakes

Then seal up the jars and processes them according to your elevation.  My elevation is about 5000 feet here in Boulder, Colorado so I had to do a wopping 15 minutes.  I've read if you do straight vinegar and not water, then you can take 5 minutes off your processing time.  If you don't want to deal with processing or if it just scares you (respectfully so!) then stick them in the fridge and wait two weeks.  You'll have some seriously yummy pickles.

Enjoy!

Sweet Potato Cakes

The first recipe we tried from Anni's Organically raised was the sweet potato cakes.  I let my children sit down with the cook book to pick what they wanted to try first.  As they ooh'd and aah'd over the very cute photos in the book, the two of them settled on the sweet potato cakes.

My kids are very different.  My son is not a picky eater, and he is typically willing to try anything once.  My daughter on the other hand is a macaroni and cheese connoisseur since that's just about all she eats.  She was willing to try this recipe because she was involved with the process.  We went to whole foods together, and picked out the organic vegetable ingredients.  She felt so proud with her child size grocery cart.

In the end, she ate a few of these, and that says a lot for her.  If it's not macaroni and cheese, it's pretty much not worth her time.  Anni's recipes incorporate ingredients that simply taste good, good choices of cheeses and pan fried onions really took this simple recipe to the next level.  They were also delicious cold, which was perfect for in between meal snacks.

My son loved these so much he asked if I could make them on his birthday.  He says, "They are cakes afterall."  He ate most of these, stuffed himself silly like a growing boy should.  We're excited to try more recipes.  I keep trying to hide from my daughter that there is a macaroni and cheese recipe in here.  I'll make it for her soon. :)

Don't forget to enter into my giveaway for Anni's book, Organically Raised!

Corn!

The other day I was at Target grabbing some stuff with my kids, and I noticed the corn on the cob was on sale for 10 cents each.  What a deal right?   I march on over, and I'm disheartened.  I grab a corn, and I pull the husk down a ways to check it.  Each one of them had a nasty inside.  Squished, moldy random kernels stuffed between mostly healthy looking corn.  Not sure what was going on there, but I walked away.  Their corn wasn't worth my dime.

It's a good thing I waited too.  I went to whole foods later that night, and they had theirs a bit more expensive but they were very good quality. Before I go on any further, if you're still using canned or frozen corn when it's in season, let me reach through your monitor and slap some sense into you.  Enjoy it fresh while you can!

Whether your getting your fresh corn on the cob from the super market, or the farmer's market, you need to pull down the husk and make sure you're getting some good corn.  Push on a kernel, if it pops with yummy sweetness, you're getting a fresh ready to eat delicious cob.  If it's dry, or discolored, put it back.  When you get home, store your corn in the fridge and keep it in the husk until you're ready to prepare it for eating.

Once you're ready to prepare the corn, peal the husk back and remove all the fibers.  I tend to rub the corn just to get the extra fibers off.  Then I wrap the corn with a pad of butter in recycled aluminum foil, and I cook them for about 30 minutes on 375.

You have probably the most simple side you could possibly ask for.  Kids love it because they get to eat with their hands.  Here is a picture of dinner the other night before it got put on the table.  Strawberries and bananas were our easy hands on dessert.  Yum.

So what's your favorite corn recipe?

Strawberry Jam

This week organic strawberries were on sale, so I thought now would be a perfect time to make some strawberry jam.  They were half price, making them cheaper then conventional strawberries if you can believe it. Strawberries are a part of that dirty dozen, so getting organic here is a must.

For this recipe you need about three packages of strawberries (there will be some left over for munching).  You will need canning tools, a stock pot, a large pot to sterilize clean glass mason jars, pectin, and lemon juice.  I took plenty of pictures because I'm still playing with my new toy, so enjoy. ;)

Start off by washing and draining your organic strawberries. Pictured here is about two and a half packages of strawberries.  You'll want to cut the stem out and cut them in half.  Then if you have kids, put them to work with the mashing.  I highly suggest hand mashing these with a potato smasher, and not putting them in the food processor.  I love finding little chunks of strawberry in my jam, it's like a little yummy treasure on your toast in the morning.  So, don't think you need to be perfect here, chunks are ok.

Both of my children helped smash this morning, but my son is pictured here. If you recruit your kids to help, be prepared to tell them not to eat the berries.  They both took quite a few while mashing.  Kids love to help out though, and such a sense of pride they feel when they eat what they've helped make.

Pour your mashed strawberries into a cold stock pot.  Add your lemon juice, and pectin while everything is cold.  Stir it together before turning on the heat.  Once it's well blended, turn the heat on medium and slowly add in your first cup of sugar (we use organic).  Slowly pour in the sugar stirring it in while your pour.  As the jam heats up, add in your second cup, again slowly as your stir.  The third cup is optional, and it won't change the safety of your jam, however it will gel up better the more sugar you add.  I personally add three cups to my strawberry jam.  Typical recipes call for 5 to 8 cups, but that's just way too sweet for me.  Because of that, my jam turns out less stiff, but then you can give it fancy names like "spreadable fruit."  It's still jam, and it's just the way we like it.

Once the jam begins to constantly boil, set the timer for about ten minutes and stir constantly.  Use a funnel to pour the jam in sterilized mason jars.  Wipe the edge of the jars with a clean towel before securing the lids.  Then set the jars back in the large pot of water for processing.  Here in the suburbs of Boulder, I have to add time to the processing because I'm a mile up from sea level.  So I left them going for about 25 minutes.  You should check your altitude to make sure you don't have to make any adjustments.

There is my finished product.  I ended up with two half pint jars, and two jelly jars, and then a half a jelly jar that got put in the fridge immediately.  Here is my final recipe. 

Four cups of mashed strawberries.

2 tablespoons of organic lemon juice.

One box of pectin

3 cups of sugar

Enjoy!!

Summer Food

This week we made bruschetta with some lovely Roma tomatoes we got this past week. Summer tomatoes are absolutely the best. We ended up making multiple meals with the recipe I linked on Monday on my menu plan.

 The bruschetta turned out great, we managed to find some purple garlic at whole foods.  This time of year usually it's just the garlic scapes that would be found at the farmer's market.  Don't be afraid of the scapes!  They're a little milder in garlic flavor, but they are very good.

This was Monday night's dinner, and leftover lunch for Tuesday.  Tuesday evening I made some pizza dough in the bread maker and we had pizza.  I used the bruschetta as the adult topping and left the kids side plain.  Topped with a spring mix salad and you have a cheap easy organic dinner, that's healthy too.

I don't think I'd be hired at a restaurant for making pretty pizza, but there wasn't any left overs on Tuesday.  So what are your favorite summer recipes?

How I make Chicken Stock

I promised a few weeks ago that I'd go over the way I make chicken broth.  Most recipes I've found online call for a huge amount of chicken bones.  I don't have space to store bones, so I make it as needed and when I have a few bones available.

Start off with some chicken bones.  I think cooked bones are recommended by most, but I've found I get a more flavorful stock if I use raw.  This picture is actually a mix of both.  This came from one 3 dollar organic package of thighs and legs from whole foods.  I typically buy bone in because I don't want to pay for someone's processing.

Throw said bones in a pot full of plain water. Add some carrots and celery.  A bay leaf, or any other herb that you prefer.  Sometimes I just throw in rosemary and salt.  Keep it simple.  Remember your not making chicken soup, your making stock, which is just an ingredient for cooking.  Plain is better here so you can tweak the recipes you use the stock for better.

After about three hours covered at a gentle boil,  you'll have a stock that looks like this.  That's when I uncover it for about 30 minutes and bring the temperature up to a rapid boil.  After that I strain it through cheesecloth and a strainer.

I put them in clean freezer safe canning jars, and store them in the fridge overnight.  As they cool the fat rises to the top, and I can skim it off easily.  Then they're ready for the freezer, where they can be stored for up to three months.  This particular batch made 5 half pints.  If you've never made chicken stock I highly suggest you try.  It's so easy, you can't mess it up.  You've just saved yourself bucks because your using things you would have normally tossed in the trash.

Menu Plan Monday -- Lots of links!

We're getting settled into our new place here in Colorado, and enjoying the easy summer weather here. I hope everyone's had a chance to see the Angel Bear Yoga Giveaway that ends this Friday. This week we'll be eating light healthy food. We've recovered nicely from our long drive last week with healthy whole foods, and we'll be continuing it this week.  I have had to look up most of my recipes though, all of my recipe books are still packed up.

I'm in love with Whole Foods stores.  I went to one for the first time this week, since I have one less then 2 miles away.  Where I lived before I was more then 50 miles away so obviously I didn't go.  I'm getting spoiled by the huge amount of organic and whole foods there.  Anyway, here are our plans for the week.

Monday: Tomato Bruschetta
Tuesday: Homemade Pizza (fresh tomatoes and basil!)
Wednesday: Greek Chicken Salad
Thursday: Cheesy Chicken Pasta
Friday: Spaghetti and home made garlic bread.
Saturday: Turkey Burgers and home made fries.
Sunday: Leftovers.

Soup Philosophy -- Homemade Chicken Noodle Soup

To me soup is green.  It's a resourcefulness that has been forgotten in our consumer driven society.  To make chicken soup from scratch takes time, but it doesn't involve you standing in the kitchen for hours.  You set up the pot, and you walk away.  It's using parts of the chicken normally thrown away.  I won't go into details of how I make chicken stock, I'll save that for once I'm settled into Colorado and restock my own supply.  Today's chicken soup was made out of circumstance.  We had leftover chicken from the other night's chicken roast, and I needed to use the broth in the freezer because we need to be out of here in short order.

The ingredients to this soup is simple.  Three cans of chicken stock (two are only shown), whatever chicken you have on hand (I had one chicken breast left), and the veggie mix from the recipe linked above.  I also used the wine juice (au juice?) as a flavor enhancer.  I added 2 cups of water, and dumped everything but the noodles in.  Then I went about my business through out the house, packing this and that.   An hour later, I added spaghetti noodles, again, what I had on hand.  Any type of noodle would be good.  Add salt to taste (I recommend about 3 tablespoons), and fifteen minutes after you put your noodles in your done.

I also made some bread to go with this, I used up the last of my organic flour to do that...yay for one less thing to move.  So why is this recipe green?  One, it's not in a can, and yes, I realize it's not really convenience food either, but this recipe IS freezable. You have 100% BPA free chicken noodle soup and you know EXACTLY what's in it.  On top of that, it's organic chicken noodle soup, which who knows how much that would run if you bought it pre-made.  While arguably meat is not a green product, if you are resourceful with the meat you do eat you lessen it's impact.

Soup is really easy.  You can't mess it up.  Go try this, and I promise as soon as I get settled in Colorado, I'll show you how easy it is to make chicken broth.  You'll never buy store bought again.  Now that my tummy is full and happy, I have to go back to packing.  What a whirlwind!

Menu Plan Monday

Another hard week in front of us. Hubs is on his way to Washington right now for one last interview. Even though he will already be accepting this other job. He doesn't get back until Tuesday morning, and then the next day he flies out again to find us a rental property to live in temporarily in Boulder.

Here's our dinner plans for the week:

Monday: Cheesy Ranch Potato Bake
Tuesday: Chicken Drumsticks, Rice
Wednesday: Breakfast Burritos
Thursday: Spaghetti and Garlic Bread
Friday: Homemade Pizza!
Saturday: Roasted Chicken and Veggies
Sunday: Dinner with Grandparents

5 Minute Gourmet Alfredo

As promised on Monday, here is my five minute gourmet recipe for restaurant quality Alfredo.  Earlier this week we had spaghetti chicken parm (thanks hubs), and we had left over noodles.  I'm sure the tub of spaghetti is not an unusual sight.

First, I put one pad of butter on top of the noodles and then added a few roasted tomatoes (optional, but boy does it really kick up the flavor). I pour some heavy whipping cream (half and half is a great alternative) and garlic powder on this, and throw it in the microwave for 90 seconds.  Add some parmesan cheese and stir.  Cut up the tomatoes into bite size pieces and you have an amazing quick lunch.  My kids actually really like this recipe too.  You can mix it up, add garlic, or chicken, or shrimp...or broccoli, or...you get the idea.

Doesn't that look yum? Even in a plastic gladware dish, haha. ;) Who needs food coloring and preservatives? Psh.

Quinoa -- easy healthy eating

This week we adventured a bit with food and tried some Quinoa based off my best friend's suggestion. I am a believer now, and it will definitely become a staple in this house.

So why is this a health food? First, it's a great source of vegetable protein; it contains iron, magnesium, copper and phosphorous. It is a whole protein, as an in and out vegetarian, I know this is key, making this a fantastic alternative to beans and rice, or soy (which I avoid like the plague!). It contains omega fatty acids, which the typical American doesn't get enough of.

Here is another link to the recipe we tried this week. If anyone else has any quinoa recipes that are yummy, please share. If you haven't tried this yummy grain, I can't recommend it enough.


Sources:
1. The world's healthiest foods
2. Quinoa.net

Menu Plan Monday

We're trying a new food this week called Quinoa. The recipe we're using is one Jessica found and she said it was pretty good, so we're giving it a go.

The rains last night beat up the garden pretty good. I'm sure this week you'll see some pictures of the hail, the slugs the rain brings, and more.


Monday: Vegetarian

Breakfast: French Toast, apple slices

Mid-morning Snack: Bananas

Lunch: Peanut Butter and Jelly, strawberries

Dinner: Quinoa and Black Beans (Spaghetti Cous-cous for the kids.)

Tuesday: Vegetarian

Breakfast: Fruit Buffet

Mid-morning Snack: Peanut Butter and Apples

Lunch: Peanut Butter & Jelly

Dinner: Home made cheese pizza

Wednesday:

Breakfast: Oatmeal

Mid-morning Snack: Fruit Salad

Lunch: Leftovers

Dinner: Kids at sitters (packed sandwich dinner)

Thursday:

Breakfast: Eggs, Toast, Banana

Mid-morning Snack: Fruit Salad

Lunch: Peanut Butter/Jelly Sandwiches, Salad

Dinner: Chicken Parmesan

Friday:

Breakfast: Cold Cereal/Oatmeal

Mid-morning Snack: Fruit

Lunch: Leftovers/Sandwiches

Dinner: Grilled Fish Tacos

Saturday:

Breakfast: Pancakes, apple slices

Mid-morning Snack:

Lunch: Leftovers/TBD

Dinner: Leftovers

Sunday:

Breakfast: Egg Sandwiches, banana

Mid-morning Snack: Church!

Lunch: Leftovers

Dinner: Out with Grandparents.

Menu Plan Monday

So last week, or favorite meal of the week was the Tomato Bruschetta. We'll definitely be having it again this week. I'm also trying to transition us to a more vegetarian diet for the summer, so I will be adding in more and more vegetarian days. It's easier on the wallet too! :) This week's total, 75 bucks and change. Not bad for an organic eating family of four.


Monday:

Breakfast: French Toast, apple slices

Mid-morning Snack: Bananas

Lunch: Grilled Cheese Sandwiches

Dinner: Shepherd's Pie (with ground turkey!)

Tuesday: Vegetarian

Breakfast: Eggs and Toast

Mid-morning Snack: Peanut Butter and Apples

Lunch: Peanut Butter & Jelly

Dinner: Bruschetta/Speghetti

Wednesday:

Breakfast: Oatmeal

Mid-morning Snack: Fruit Salad

Lunch: Leftovers

Dinner: Slow Cooker Chili

Thursday: Vegetarian Day

Breakfast: Eggs, Toast, Banana

Mid-morning Snack: Fruit Salad

Lunch: Peanut Butter/Jelly Sandwiches, Salad

Dinner: Broccoli Alfredo

Friday:

Breakfast: Cold Cereal/Oatmeal

Mid-morning Snack: Fruit

Lunch: Leftovers/Sandwiches

Dinner: Chicken and rice

Saturday:

Breakfast: Pancakes, apple slices

Mid-morning Snack:

Lunch: Leftovers/TBD

Dinner: Leftovers

Sunday:

Breakfast: Egg Sandwiches, banana

Mid-morning Snack: Church!

Lunch: Leftovers

Dinner: Out with Grandparents.

Home-made Jello -- Part One

Recently I had been feeling guilty, thinking my obsession with whole foods was taking something from my children. That they weren't able to enjoy the things I did as a kid. So, I've been brainstorming ideas that were better alternatives. The first one I came up with was home made jello.

This first option for jello is made with plain store bought Gelatine. The alternative is to use Agar Agar, which I'm still trying to find. The issues I have with gelatin is what it's made from. If you don't know, you should have a look.

You will need one packet per cup of juice, and 3/4ths of all your juice needs to be brought to a boil. I tried for a small amount of jello, so I used two cups of juice. I stuck 1 and a half cups in the microwave, and nuked it for 4 minutes to bring it to a boil. While I was waiting on that, I put the two packets of gelatin in the remaining half cup of juice and stirred.



Then I poured the piping hot juice in a bowl, and combined it with the cold juice and mixed. Then stuck it in the fridge to cool for about two hours. I used a mix of lemonade and white grape juice for the flavoring. It could have used a little more sugar, but we didn't add any extra. If your kids are used to sweet desserts, you may want to add a few tablespoons of sugar, or other sweeteners. You can use any kind of juice, and if you want to experiment with adding fruit, you can definately do that too.

Part two will be the comparison of regular gelatin and Agar Agar. Hopefully the kids won't know the difference.

Banana Bread

We love our bananas in this house, but there always seems to be a few that get too ripe. Or, my mom ends up bringing me hers that she didn't get to. One or the other, I find my self often with almost all black bananas, perfect for banana bread.



I found this banana bread recipe a while back, and have made it a few times. If you like a sweet bread dessert, that's not entirely unhealthy for your kids, I wholeheartedly suggest this.

Here are a few tweaks I've made:

3-4 Ripe Bananas (I don't use organic here)
1/3 cup melted organic butter
1 cup organic blond sugar (we like it sweet!!)
1 beaten egg
1 tsp vanilla extract (please don't waste your time with fake)
1 tsp baking soda
1 cup wheat all-purpose flour
1/2 cup unbleached white all-purpose flour

Preheat the oven to 350°F (175°C).

Mix butter into the mashed bananas in a large mixing bowl. I use a potato masher here.

Mix in the sugar, egg, and vanilla.

Add the baking soda and salt over the mixture and mix in.

Add the flour last.

Pour mixture into a buttered 4x8 inch loaf pan.

Bake for 1 hour. Cool on a rack.