Bananaberry Cookies

Monday! Need a cookie!

So far, today has been fabulous. After a weekend with Matt (the first Friday and Saturday in a row that we've both had together...and not working...in a LONG time...maybe ever), I am off today and living it up. Workout with a friend, wandering around a mall, very relaxing. I've noticed (and Matt has, too) that having a job {at a church} that I love, living in a lovely neighborhood, and feeling sunshine most every day has really livened my spirits. Life is too short to be unhappy or just be content, and I'm very thankful that this is a season in my life where things are pretty darn awesome. You know what I mean? Life has ups and down, of course, so I'm trying to relish in the moments when there's a lot to smile about. I hope that for you, too.  

Here are a couple of fun photos:

Waldport, OR

Our front yard

See Mt Hood in the middle?

Front yard again

Rose Garden in Portland...no roses yet, but these cuties are blooming!

Our side yard...granted, we live on a church campus, so we take NO CREDIT for the gorgeous flowers!

Now on to butter, strawberries and bananas. To be honest, cooking/baking bananas is a pretty weird concept to me, but usually tastes good. These cookies are pretty tasty. For those who aren't obsessed with chocolate, these are a nice alternative--quick and easy, too. This is my cousin Cindy's cookie dough base recipe, and I've tweaked it a little to allow for the strawberry and banana.

Bananaberry Cookies!
Makes 15-18 medium-sized cookies
 
1 1/3 cup all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup white sugar
1 stick butter or margarine, softened
1/2 cup light brown sugar
1 egg
1 teaspoon vanilla extract
1/2 cup chopped strawberries (about 4 large)
1/3-ish cup chopped banana (1 small banana)

step one: Preheat oven to 375 degrees. Mix first four {the dry} ingredients together in a medium bowl. In a second bowl, combine butter through vanilla.
step two: Pour dry ingredients into wet ingredients and combine until lumps are out, but don't stir forever. Fold in strawberries and banana.
step three: On a nonstick baking pan, scoop 1 tablespoon worth of dough and space apart by an inch or two (they spread a little). Bake for 8-10 minutes, or until non-jiggly and a little brown on top. Let cool for 2 minutes or so before transferring to a cooling rack or before devouring. Enjoy! 

Happy eating!
Laurel

Strawberry Black Pepper Sorbet

I'll admit it...my great Aunt Betty (who's turning 80 pretty soon and is pretty awesome) gave us one of the coolest wedding gifts. An ice cream maker. And, while I LOVE LOVE LOVE ice cream and this gift in particular, 4 1/2 years have passed and the gift is still in the sealed box. Sorry, Aunt Betty. The positive? It's time to unleash the beast!! I'm so excited!

Strawberry Black Pepper Sorbet
Fresh fruit, a little sugar and a kick of black pepper mixes sweet with a little bite. Enjoy ripe red strawberries in late Spring or Summer, when they're naturally sweeter. From Cooking Light

1 cup water 
3/4 cup sugar
2 pounds strawberries (about 6 cups sliced)
2 TB lemon juice
2 teaspoons crushed black peppercorns

1. DISSOLVE: In a medium saucepan, heat water and sugar on medium heat. Bring water to a boil, and stir until sugar dissolves completely. Stir in peppercorns and set the syrup aside.

2. CUT: Cut leafy tops off of strawberries and slice each strawberry in half (2 pieces). 

3. BLEND: In a blender, combine half of the strawberries, 1 TB lemon juice and half of the syrup. Blend until mostly smooth (I prefer a few strawberry pieces to remain). Pour the strawberry mixture into the freezer can of your ice cream maker, and repeat the process of blending the rest of the strawberries, lemon juice and syrup.

4. FREEEEZE: After all is poured into your ice cream maker, watch the magic happen! (And don't forget to put the stirring paddle into the bowl, like I did the first time.) Voila! A healthy, tasty, sweet sorbet treat! Scoop and serve.






  

Happy eating! Laurel

Citrus Cherry Cocktail

It's June already. Thank goodness. And with the official start of summer, it's nice to have an adult beverage to sip on the veranda...or on the couch.

Matt made this one for me, but he's graciously sharing this simple treat with us. 3 ingredients, sweet and tart, and great for a hot summer evening.

Citrus Berry Sipper
2 servings

2 ounces cherry vodka
1/2 cup lemonade
2 strawberries, chopped into bits
5 ice cubes

In a shaker or a tightly sealed cup/bowl, combine the vodka, lemonade and ice for 30 seconds.

Pour into 2 glasses and sprinkle half of strawberry bits into each glass. Sip and soak in your summer.

Happy Monday (tomorrow), Friends!

Fruit and Yogurt Parfait

I used to love those parfaits from the golden arches, the layers of blueberries, strawberries and granola in between sweet vanilla yogurt. The downsize: lots of sugar. The positive: still healthier than a burger. :) But who wants pounds of sugar in yogurt and fruit? Shouldn't heavy sugar consumption be saved for cakes and cookies? Yes, I think so, too. So here's a giant (not so sugary) version of it...eat it all and feel good about it!

Fruit and Yogurt Parfait
2 servings
2/3 cup chopped strawberries
1/2 cup chopped blackberries or bananas or blueberries
2 cups plain yogurt (Greek is great, too)

A Layer Guide

4 teaspoons honey or 1 TB agave nectar
1/2 cup lowfat granola

Chop the fruit. Get out 2 glasses.

Layer in this order:

• yogurt (1/2 inch full in the glass)
• drizzle of honey/agave
• strawberries (about 1/2 inch)
• yogurt
• granola
• yogurt 
• drizzle of honey/agave
• blackberries
• REPEAT...
• top with extra granola, strawberries, and one last drizzle of honey/agave

Fun, Pretty, Easy! (only call me two of these...but call my food all of these, please.)

Listening to...Norah Jones' newest album.

sideways...don't try this at home. It's not Dairy Queen.

Why this is awesome:

• Matt found an old iTunes giftcard
• He handed it to me and said, "Buy the new Norah Jones album! She's one of your faves!" And I agreed to all of it. And then I realized that I haven't ordered an album on iTunes since before grad school, when I was footloose and fancy free (and had money for iTunes. Sigh.) And I forgot how.
• Her music really is good. Like really good. Complexly simple. For sure.

Happy day, friends!

L

Cornmeal Pancakes and Strawberry Topping

Hello! It's time for pancakes...for dinner or mayhaps breakfast or even lunch. Anytime, really. This recipe is hearty, filling but not too heavy. Hope you enjoy!

Cornmeal Pancakes and Strawberry Topping

adapted from the Joy of Cooking
serves 3-4

1 1/2 cup  cornmeal

1/2 cup flour

1 teaspoon salt

2 t. baking powder

2 tablespoons melted butter

1 to 2 tablespoons honey or sugar

1 cup boiling water

1 cup of milk

1 egg

step one: In a large metal (or a heavy) bowl, combine the cornmeal, salt, butter and honey. Pour the boiling water over the top and whisk well to combine. Cover tightly and let stand at least 10 minutes. (I used plastic wrap to cover.)

step two: Preheat the griddle (medium-high) and spray with non-stick or add 1 TB butter to the griddle. (A non-stick pan works, too.) In a small bowl, whisk milk and egg. Combine into the cornmeal mixture. Combine the flour and baking powder, then add to the cornmeal mixture. Stir a bit. 

step three: Pour the batter (about 1/4 cup at a time) into the griddle/pan. Let cook until pancake stops bubbling on top and flip. Cook for 2 more minutes, or until slightly firm (no liquid).

step four: Serve with the strawberry topping. (below)

Strawberry Topping

1 1/2 to 2 cups strawberries

1/2 cup orange juice

1 t. vanilla or almond extract

1/3 cup sugar

step one: Chop the strawberries. In a medium pot on medium heat, combine all four ingredients. Stir and cover the pot. Let cook for 7 minutes, or until half of strawberries are liquified. (Stir occasionally during this time.) 

step two: Move the pot off of the heat and let sauce cool a little and thicken. Serve immediately on top of pancakes or ice cream.

Happy Eating!

Laurel

Quickest smoothie ever

Ever need a quick breakfast, but a granola bar isn't enough? Grab this.

Quickest Smoothie Ever
Serves one in a hurry
1/2 cup orange juice
1 frozen banana
1/2 frozen peach
3 frozen strawberries
1 TB ground flax

Blend all together. Gulp down immediately while running out the door.

Have we talked about flax seed yet?
I suppose it's time.

FLAX SEED is a superfood. This WebMD article summarizes a lot of it.

FACTS:

• Can be traced back to Babylon as early as 3000 BC, and King Charlemagne thought so highly of the food that he passed laws to command his people to eat it.
• Omega-3 essential fatty acids, "good" fats that have been shown to have heart-healthy effects. Each tablespoon of ground flaxseed contains about 1.8 grams of plant omega-3s.
• Lignans, which have both plant estrogen and antioxidant qualities. Flaxseed contains 75-800 times more lignans than other plant foods.
• Fiber. Flaxseed contains both the soluble and insoluble types.
• It is linked to preventing cardiovascular and lung diseases, as well as preventing certain types of cancers (lung, breast, colon).
• The omega-3s in flax seed can reduce atherosclerotic plaque buildup (in the arteries) by up to 75%.
• Daily intake of flax seed can regulate your cholesterol levels and even your blood sugar, for current and potential diabetics. (This is so huge.)
• And, for middle aged ladies, 2 TB of ground flax seed in your yogurt or on fruit twice a day is believed to reduce hot flashes by 50%.
  

  

  Golden and dark flax seed are equal in nutritional value

Okay, if that hasn't convinced you, just try it. Flax seed in inexpensive (bought in the bulk bins at the grocery store or in bags in the healthy living/vitamin departments at the stores). It's cheaper to buy whole flax seeds and then go home and ground them in your coffee grinder or food processor. I keep a little jar of them on the kitchen counter, right next to the sea salt. It's easy to sprinkle on yogurt, fruit, in smoothies, oatmeal, in baking breads and cakes, in pasta, soups, taco meat, anything really! Doctors recommend 1-2 tablespoons a day, and consuming ground flax seed is absorbed much better than the whole seeds. It has a bit of a nutty flavor when eaten alone, but it virtually tasteless when mixed into foods.

Ground flax seed

 And now for something random...
This is what my summer has looked like.

No, do not fear, my husband and I are doing really well. I've been taking a Premarital Counseling class so I can be certified to counsel couples as they prepare for marriage. It involves a LOT of reading, including books like this that make for interesting conversations (or sympathetic stares) in the dentist office waiting room. Ha, that's okay, just another (humbling) sacrifice for a minister's calling, right? Hope your day is wonderful, fabulous and FLAXulous. :)

Low Fat Strawberry-Cornmuffin Bread

 Awkward title, I know. But how else to I explain that this low-fat bread is sweet like a muffin and not savory cornbread? I saw this recipe and hacked away at it. Sorry, Food Network. It was a good idea that you had, though. The one I made is a slice-able bread, uses no white sugar and has a bit more bite because of the strawberries. Also, instead of half cornmeal flour and half white flour, we have a little more fiber and nutrients by mixing it up with cornmeal, wheat flour and white flour. You know how I do.

Anyhoo, on to the food...

 Low Fat Strawberry-Cornmuffin Bread
Makes one loaf, but can easily double OR bake in muffin pans instead

INGREDIENTS
1 cup cornmeal flour
1 cup whole wheat flour
1 cup all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
3/4 cup orange juice + 1 TB zest
1/2 cup lowfat buttermilk
1 teaspoon vanilla extract
2 egg whites
1/3 cup agave syrup
1 cup chopped strawberries + 2 strawberries for topping
3 TB brown sugar + 2 teaspoons cinnamon mixed together, for topping

In a medium bowl, combine all dry ingredients. (cornmeal through baking powder on the list)

In a second bowl, whisk all wet ingredients. (orange juice through agave syrup)
Pour wet ingredients into dry ingredients and stir well. Fold in chopped strawberry.

Pour dough into a bread pan (I lined the bottom with a rectangle piece of parchment paper.). Top with sliced strawberries and brown sugar/cinnamon mixture.
Bake at 375 for 30 minutes, or until a toothpick comes out clean from center of loaf. Serve warm and buttered. Yum.

Berry Cucumber Smoothie

Wow, it has been a while! Matt & I spent our 3rd anniversary in Vegas and absolutely loved it. We ate some amazing food (which I'll share later), walked a ton, and came out on top on the slots. I'm back with a breakfast treat that works anytime, really. Cucumber is so refreshing--it's in salads, a replacement for potato chips, and sliced and chilled in water. Why not put it in a smoothie??

Berry Cucumber Smoothie
Serves 2

1/4 cup orange juice (or a large splash)
1 cucumber, sliced into 1-inch rounds
6 ice cubes
8 strawberries, tops off
2 medium bananas 


Blend all ingredients in that order. Serve immediately and garnish with strawberry.

The cucumber taste is very subtle, and the strawberry blends it pretty well. So easy, so healthy! Don't worry about the semi-high amount of sugar...it's all natural! (no white sugar here, so your blood sugar won't spike) I drank the smoothie 2 hours ago, and I'm still quite full.


Matt & I were so glad to take a trip like that...but I think Sam missed him...a lot.

Happy Tuesday, friends!

Strawreo Pie

Matt came up with the word STRAWREO--it's strawberry and oreo together, magic on a plate. We walked into the grocery, picked out a crust (I was too tired to make one), and grabbed a few other ingredients. Here's what happened:

strawreo pie 
)aka strawberry speckled savoriness(

1 oreo pie crust (or graham cracker, if you wish)
1 3/4  + 1/4 cup skim milk (or dairy free variety)
1 regular size package of strawberry pudding mix
10 strawberries, rinsed, tops off
1/2 cup chocolate chips
Dash cinnamon

step one: in a plastic container with a lid, pour 1 3/4 cups milk and pudding mix. Cover and shake for 30 seconds. set aside.

step two: slice strawberries in half, lengthwise, so they look like little hearts. layer oreo crust with half of strawberries.

step three: in a small saucepan on medium-high heat, mix together 1/4 cup milk, chocolate chips and cinnamon. keep stirring until completely melted. set aside, off of the burner.

step four: check on pudding in container. if it's firm, use a spoon and pour into oreo crust.

step five: then, take the melted chocolate and drizzle on top of the pudding. splatter it, make designs, or whatever you like. layer with the rest of the strawberry halves.

step six: chill pie in freezer for 45 minutes, then eat, eat, eat.

There's my ode to my favorite character as a kid...

Well, it's officially Sunday...pie day! Relax, enjoy, and spend time with your favorite people (and critters)!

Burrrritos

Oh my word, it's been a long time since I've blogged. I spent 4 days in Houston, cleaning out cookbooks galore, incredible books, pictures, and all sorts of things from my beloved grandmother's home. 89 years of life not only means many memories, but she also had so many souvenirs that took my mom and me on the adventures that she experienced through life. Some notables: a couple of classic books from the 1800s, some handwritten family recipes and a REALLY OLD cornbread skillet that I'll use soon. It was fun!

And I ate, of course, so much...

Jazz Brunch at Chelsea Grill in Montrose. Ah, challah french toast.

And coming back home was fun, too.  

Matt, who usually dislikes yogurt, liked this milkshake!

Homemade strawberry milkshakes
*Makes 2 large milkshakes*
1 1/2 cups lowfat ice cream/yogurt
1/4 cup plain yogurt
Splash of skim milk (or almond, soy, coconut)
1 cup ice cubes
Dash of cinnamon
1 cup fresh fruit (Pick 2: 5strawberries, handful blueberries, 1 banana, 1/2 cup melon, 1 peeled/sliced peach)  

Blend all ingredients, add more ice & plain yogurt until reaching desired thickness.  Sip and smile.



black bean burrrritos
Something healthy, filling, easy to reheat for work, and QUICK!

2 cans black beans, drained and rinse once
1 can sweet corn
1 can Rotel tomatoes (I used mild), draining only 1/2 of liquid
1/2 green bell pepper, chopped
1 carrot, chopped
Dash of garlic powder
Dash of crushed red pepper
Dash of salt and pepper


In a large saucepan or wok, combine all ingredients and bring to a boil on high heat. Once boiling, reduce to medium heat and cover.

Cook for 20 minutes. Stir and serve on tortillas or chips as nachos. Ole!

  Happy Weekend! I'll bring more goodies soon, I promise!

Pancakes in a Can???

Oh, yes. Oh, yes. It's called Batter Blaster, and my mom introduced it to me. Now, if you look at my recipe list, you'll see that I do love pancakes and find deep satisfaction in making them from scratch. HOWEVER, it's a little tricky to get those perfectly fluffy flapjacks with crispy brown edges. Batter Blaster, LLC, a company out of Austin, is making it easier!


This company doesn't go in the same category as canned cheese or anything unhealthy. Here's why:

According to Batter Blaster's website:
2 pancakes= 80 calories, 1 gram of fat, and 5 grams of sugar
Ingredients include: wheat flour, cane sugar, and other natural ingredients
It's ORGANIC

Super easy and delicious. So I have learned...don't knock it 'til you've tried it.


Okay, we need a (simple) recipe to go with it:

Berry Easy Syrup
6 Strawberries, sliced into quarters
3 TB berry fruit jam
1/4 cup fruit juice

step one: In a saucepan on high heat, lightly stir. Heat all ingredients until they start to boil.

step two: When it boils, lower to medium heat and cover. Cook for 5 minutes. Juice will condense down, berries will soften, and will create a thick compote syrup.

Strawberry Mint Muffins

It's time for a muffin recipe! After a wonderful week with Matt's (and my) friend, Rob, visiting from Kansas, we thought it would be fun if the guys had a golf weekend and I went to Houston to help my parents clean out part of my grandmother's house.

It was a great weekend, including Dad surprising us with tix to the Astros game on Saturday! (Thanks, Dad!!) I ate so well this weekend! But, after rich foods at restaurants and special meals with friends and family, I was ready for a homemade ______. (fill in the blank, I wasn't sure)

This overgrowing mint plant was a hint. (Yes, I have a Topsy Turvy, and it's wonderful...don't judge!)

These strawberry mint muffins are slightly sweet (not too much) and have some healthy things in them, and they're SUPER EASY! The mint flavor is very subtle, but you can add 1/2 teaspoon of mint extract if you'd like more.


STRAWBERRY MINT MUFFINS

*makes 24 mini muffins*
1 cup Bisquick
1/2 cup whole wheat flour
1/4 cup sugar
1/2 cup milk + a splash
1 1/2 tablespoons olive oil
1 egg
5 mint leaves, chopped
1 cup strawberries, chopped (about 7 berries)


TOPPING: (optional)
2 tablespoons margarine/butter 
1/2 cup old-fashioned oats
3 tablespoons brown sugar



In a large bowl, combine all ingredients. Stir with large spoon until all ingredients are blended. Pour batter into muffin cups.


If you desire to add the topping, mix the 3 ingredients in a separate bowl until all oats are moistened. Using your hands, form quarter coin-sized bits and place on each muffin cup in the pan. 


Then, bake at 350 for 12 minutes. 
  

With and without topping

Make these when you need to take something to work for the group, to sub as a dessert or freeze and pull out when you need a little breakfast on the go. If you freeze, heat up for 25 secs in the microwave. 

Happy Memorial Day!

I am consistently amazed by the strength and sacrifice of those in the military and their families. A huge thank you to all, including my 7 great uncles who served in World War II.