Yes We have Bananas

BANANAS....Food for thought:

Did you know the banana plant is the largest herbaceous (having stems and leaves) flowering plant and is often mistaken for a tree?-
A banana plant also has a psuedostem which is a false stem made of the rolled bases of leaves, that can grow up to 4 m tall! 
The word Banana comes from the  Arabic work, Banan, which means "finger".
There are at least 107 countries that grow various types of bananas ranging in all sizes and colors from green, yellow (well known in the US), to purple and reds.

Throughout the World, all parts of the Banana Plant (Genes Musa) are used for a variety of things; including the leaves as a 'waterproof smoker' of food used on the Hawaiian Islands and also for construction of umbrellas and floating devices; the fruit is used as a source of fiber for high quality textile in Japan; the banana sap from the psuedostem is used for sticky adhesives; and the banana peel has been used in some countries to extract heavy metal contamination from water resources:  this is definitely considered a WOW fruit!

Bananas are not only versatile but a great source of energy for the body:  They are rich in Vitamin B6, Vitamin C, Manganese, and Potassium.  Here is a great afternoon 'pick me up' snack.  It is also a great snack for kids...in our family, we call the snack "Ants on A Boat".


"Ants on A Boat".

1 Ripe Banana
1/4 c. peanut butter (creamy works best but crunchy is ok) divided
1/4 c. raisins or cranraisins
Peel banana and remove from skin.  Slice banana long ways down the middle in half.   
Spread divided peanut butter on smooth side of each banana half.
Sprinkle each banana and peanut butter half with raisins or cranraisins.  Enjoy.

A question that many have:  "What do I do with the over ripe bananas"
My answer:  Freeze them, then later use for banana bread

Over ripe bananas can be frozen with their peels in tact.  When needed for cooking, just remove the banana from the freezer, place on a plate and let stand at room temperature for about 10-15 minutes until the banana thaws enough that you can 'squeeze' the banana out of it's peel. (cut an end off of the banana, before you "squeeze" the banana out of it's peel).

Here is my very own recipe for a wonderfully moist banana bread:
Dawn's Homemade Banana Bread

Have all ingredients at room temperature before you start baking.  Usually between 65 degrees F and 80 degreesF (maximum).  Position rack in the lower third of the oven.  Preheat oven to 350 degrees F.  Grease and flour a 8 1/2 x 4 1/2 inch (6 cup) loaf pan, or two smaller loaf pans.

10 Tbls. unsalted butter (use real butter, no substitutes like oils or margarines)
2/3 c. sugar
2 large eggs, slightly beaten
1 1/2 c mashed very ripe bananas (equivalent  to 2 medium bananas)
1 tsp. vanilla
1 1/2 c. all-purpose flour
3/4 tsp. salt
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. cinnamon
1/2 c chopped nuts (your choice, I like pecans)~optional

Whisk together thoroughly (or use an electric mixer) butter, sugar, and eggs.  Add in bananas and vanilla.  Continue to whisk together until mixture is smooth. (This creates what is known as a "wet mixture").  With a wooden spoon fold in the all-purpose flour, 1/2 cup at a time, the baking soda, baking powder, salt, and cinnamon into the "wet mixture" until a batter is formed.  Fold in  nuts (optional) until nuts are completely incorporated into batter.

Scrape the batter into the pan(s) and spread evenly.  Bake until toothpick inserted in the center comes out clean 50 to 60 minutes.  If the top(s) of the banana bread(s) look like they are browning faster than the middle of the bread(s) are cooking, lower oven heat to 325 degrees F for the remainder of the cooking period.  Remove pan(s) from oven and place pan(s) on wire rack.

Let banana bread(s) cool in the pan(s) on a wire rack for 5 to 10 minutes.  Using a butter knife, run the blade of the knife between the inner edge of the pan(s) and the banana bread(s).  This will loosen the bread(s) from the pan to help with the unmolding process. To unmold, tip bread pan upside down into the palm of your hand, lightly tapping the bottom the the bread pan; this helps to unmold the bread.  Once the bread is removed from the pan, place bread on wire rack for 5 to 10 minutes longer to cool. Repeat unmolding process if you made more than one banana bread.  Slice bread and serve.
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There are many great recipes that include bananas; banana foster, banana splits, fried bananas, and even stuffed pastries using bananas:  the uses are endless!  I encourage you to come up with your own recipe incorporating the WOW fruit; bananas!  Then share it with all of us!


(Information about bananas can be found at http://en.wikipedia.org/wiki/Banana)

Farmers Markets and Local Gardens

Fall is nearing and the gardens still have some wonderful produce.  I love going to local gardeners and the farmers market to pick through many selections of fruits and veggies. Some of my favorites are tomatoes, bell peppers, sweet onion, and corn on the cob to name a few.

Tell us what some of your favorite fresh fruits and veggies are and how you use them in your dishes.

One of the recipes I love to make uses fresh veggies.  It's a tomato-corn relish.  I use this relish as a dip for corn chips and also on top of grilled chicken.  It is so fresh and versatile.  I love this recipe not only because it's fast and easy but it can be used with so many different cultural cuisines!


One medium or large ripe tomato-chopped
**One large ear of corn, cooked and kernel cut off the corn cob
One small sweet yellow or white onion, peeled and chopped into small pieces
One small bell pepper chopped into small pieces
One avocado peeled, pit removed, and chopped
1/4 tsp salt
1/4 tsp garlic powder
***1/4 tsp choice herb

Combine all ingredients into a bowl and lightly toss with a fork.  Let stand at room temperature for a least 10 minutes.  Serve with chips or over chicken (proteins) or pasta.  Enjoy!

**Corn on the cob can be cooked in the microwave with the husk on.  Trim both ends of the corn cob.  Place in the microwave and cook with husks on.  Depending on size of the corn cob determines the time which the corn is cooked.  For example, a very small corn cob cooks for approximately a minute, where as a large corn cob may take three minutes to cook.  Once the corn cooks, place in a clean dish towel (with husks still on) for about 2 minutes.  This will steam the corn and make it tender.  Remove husk and cut corn off of the cob, then place in the bowl with other ingredients.

***Any favorite herb will work.  This relish can be used with different cultural dishes depending on the herb that is used.  For example, using cumin can make this a Latin influence relish; using oregano or thyme can make this an Italian influence; or adding dill and a 1/4 cup of plain yogurt can make a Greek influence and used with pita bread.  Make it your own by using your favorite herb.

Quotation of the Day

One of my favorite quotes is from Madame Benoit (A famous Canadian food authority, writer, lecturer, radio and television personality, and homemaker).

"A recipe is only a theme which an intelligent cook can play each time with a variation".~Madame Benoit

 

What is one of your favorite quotes?

A Cooking Minute

Hi Everyone~

I would like to introduce you to my new blog.  Dawns Cuisine Minute.   This is a blog about cooking, eating, nutrition, entertaining for dinner parties and tea parties, and much more relating to food. 

Now a little bit about me~
My name is Dawn.  I am a personal chef that loves to cook for family,and  friends.  I often volunteer to cook for various causes and events.  I have been cooking most of my life, and have studied nutrition.  I find joy in putting a "twist" on what is considered traditional comfort food.  I create recipes using seasonal and local grown vegetables, and have many suggestions for using leftovers to make wonderful meals.  I love cooking various ethnic dishes; and enjoy sharing recipes and cooking techniques with others.


I look forward to interacting with many about the joys of cooking~ 
You may also email me at    dawns.cuisine@gmail.com