Nuts about Bananas and Nuts

I finally actually did something with my overly brown bananas instead of just throwing them away! So yes … I’m yay-ing myself. But I think they turned out pretty well and this is coming from someone who loves cooking and fails at baking. I don’t know if I just mess with things too much or what but I’m going to keep on trying and this was a little banana nutty triumph.

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You will need:

Banana Nut Muffins 2

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Start off by preheating the oven to 350 degrees and coating your muffin pans with some cooking spray.

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Blend oil and brown sugar together then slowly beat in bananas, egg, and egg white. In a separate bowl mix together the flour, cinnamon, baking powder, and salt. Fold in about half of the flour mixture. Add and stir in the soymilk followed by the rest of the flour mixture and nuts.

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Divide batter into the muffin pans filling each cup about 3/4 of the way full. Bake until a toothpick inserted into the muffin comes out clean, about 15-20 minutes.

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Let the pan cool before removing the muffins.

and then … eat … yum

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Recipe adapted from weightwatchers

 

Fettuccine with a Veggie Ragù

I came across this recipe and had a bunch of pasta already in the pantry so I went with it and am so happy I did. This recipe made a whole lot more than my box of pasta needed so now I’m thinking I might ribbon some zucchini toss it in pesto and serve a dollop of the ragù on the side.

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The Recipe Calls for

Vegetable Ragu

First, chop the eggplant into 1 inch pieces, salt, and allow to “sweat” in a colander for about 30 minutes. Now as to whether or not “sweating” your eggplant actually does anything is up for debate. As far as I understand larger eggplants tend to potentially be bitter, salt draws water from the eggplant and with it the bitterness — I was using a large eggplant — hence I sweat the thing.

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Next, heat the oil in a non stick skillet. Sauté the onions and garlic until the onions appear translucent. Add the rinsed eggplant and celery and cook until soft. Toss in the carrot, pepper, and mushrooms sauté, stirring frequently, for about 10 minutes.

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Add tomatoes, oregano, basil, parsley, bay leaf, salt, and pepper. Cover and simmer, stirring occasionally, for about 30 minutes. Meanwhile cook the fettuccine according to the package directions. Drain pasta and place in a serving dish, pour sauce over and toss. Yields about 1.5 cups per serving.

and voila

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