Real Nilla wafers, not the off brand….
Just ripe bananas
A blend of cream cheese, sweetened condensed milk, vanilla pudding and homemade whipped cream make a ‘pudding’ that is too die for.
I let it sit overnight once it’s assembled too so the flavor soaks in….you can always add some rum to the ‘pudding’ to give a little grown up kick to it too!
Seriously, this is delicious and easy and worth it!
I made a few batches and threw them into mason jars for later consumption.
- 5 cups of cauliflower florets
- 2- 3 tbsp curry powder or curry seasoning
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp sea salt
- 2-3 tbsp olive oil for roasting
- 3/4 cup red onion chopped
- 1 tsp minced garlic
- 2 tsp olive oil or avocado oil
- 8 kale leaves with stems removed and chopped
- 2 cups chopped carrots
- 5 cups broth (vegetable or chicken if not vegan)
- 1/2 tsp red pepper or chili flakes
- 1/2 tsp black pepper
- Salt to taste
- Preheat oven to 400F. In a small bowl, toss your cauliflower florets with the curry powder, garlic powder, cumin, paprika, salt, and 3 tbsp oil.
- Spread the cauliflower florets on a baking dish or roasting pan. Place in oven and roast for 20 -22 minutes until tender but not overcooked (even slightly under cooked). Remove and set aside.
- While the cauliflower is cooling, prep the rest of your veggies.
- Next, place cauliflower florets in a blender and pulse a few times until the cauliflower is chopped.
- Once all the cauliflower is riced and kale/veggies are chopped, prepare your cooking pot. Place onion, 2 tsp oil, and minced garlic in large stock pot. Sautee for 5 minutes until fragrant.
- Next add in your broth, milk, veggies, cauliflower “rice,” and the red chili pepper and black pepper.
- Bring to a quick boil (make sure milk does get too hot), then simmer for another 20 minutes or so until veggies are all cooked.
- Add dash of sea salt if desired once ready to serve.
Proof that I have been cooking! See the date stamp. LOL.
My kids love garlic sauteed broccoli and could eat it every night. I sauteed some shrimp too for them. This was a night when no one really had an appetite but on the off chance they decided to eat it wasn’t going to be junk. So I made this for them and set it on the counter. The each had a little plate of he broccoli and shrimp and drank some water and were happy as clams. Easy Peasy is the motto.
It’s that time of year for the Peach to take center stage and shine! Although I notice it doesn’t get as nearly as much attention as the Fall pumpkin, it still has its shining moments!!!!
- 2/3 cup sliced almonds
- 1/2 cup all-purpose flour
- 1/4 cup packed dark brown sugar
- 3 tablespoons cold butter
- 1 tablespoon sugar
- 1/4 teaspoon ground cinnamon
- Dash ground nutmeg
- 8 medium peaches, peeled and sliced
- 3 tablespoons thawed orange juice concentrate
In a food processor, combine the first seven ingredients. Cover and process until crumbly; set aside.
Place peaches in an 9 x 13″ baking dish coated with cooking spray; drizzle with orange juice concentrate. Sprinkle with almond mixture. Bake at 400° for 20-25 minutes or until topping is golden brown. Serve warm with ice cream if desired.
Since I’ve posted…
But I swear I have been baking and cooking and living life.
The Farmer’s Market is more bearable than it has been the last few months, thanks to the weather cooling down in Sunny AZ.
I have been reading more books and listening to more music too!
I’ve made a few squash and zucchini casseroles, plenty of chocolate chip cookies and banana bread, the occasional grilled ribeye with roasted potatoes and roasted cauliflower too.
I am thinking about cherry pie this week, an end of season peach cobbler, something involving sea scallops and probably some BBQ shredded chicken for sliders.
I hope all has been well and everyone has their happy Fall hat on…cooler weather here we come…cheers to turning the stove on and leaving the crock pot running all day!
Fresh bowls of healthy weeknight yum for the kiddos and I.
I steamed rice in my rice cooker.
Sauteed in olive oil and salt and pepper 3 cut up squash.
I drizzled soy sauce, honey and sprinkled onion an garlic powder on top of a piece of salmon (enough for 3 people). Added some olive oil and water to a pan, placed the salmon on top and covered and let it cook through. Remove the salmon from the pan and placed it on a baking sheet and broiled for 5 minutes on high in the oven. the top layer is crispy and delicious and the bottom is soft and juicy and flaky!
Add it all together in your favorite bowl and voila! Healthy bowls of yum!
Makes: 1 – 9″ cake
- 6 tablespoons unsalted butter, at room temp
- ¾ cup sugar
- 1 ½ cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 large egg
- ½ cup Greek yogurt with honey
- 2 tablespoons whole milk
- Juice from 1/2 lemon
- ½ teaspoon vanilla extract
- 1/2 pound seasonal fruit, sliced lengthwise
- Preheat the oven to 350 degrees. Butter a 9-inch pan or pie plate very well.
- Combine the butter and sugar in the bowl of a standing mixer fitted with a paddle attachment. Mix until it’s pale colored and fluffy (about 3 minutes). Add the egg, yogurt, milk, lemon juice and vanilla extract. Mix on medium high for about 3 minutes.
- Combine the flour, baking powder and salt in a bowl and whisk together very well to distribute it evenly through the flour.
- Reduce the mixer to its lowest speed and gradually add the flour mixture to the mixing bowl until most of it is mixed into the yogurt mixture. Finish mixing the flour in with a spatula until the flour is completely mixed in. The batter will be thick.
- Spoon the batter into the buttered cake pan or pie plate and smooth with a spatula to even it out. Place the sliced fruit on top, gently pressing them into the batter.
- Pop the cake in the oven and bake for 10 minutes. Reduce the heat to 325 degrees and bake until the cake is firm to the touch (about 50 minutes).
Enjoy this soft fluffy dessert or sneak in a piece for breakfast with some hot coffee!