chocolate peanut butter banana smoothie

a kid favorite, what we do with overripe bananas.

chocolate peanut butter banana smoothie
2 servings

2 large overripe bananas, peeled, sliced and frozen (if possible)
1 cup milk
3/4 cup ice
1/4 cup peanut butter
2 tbsp unsweetened cocoa powder
1/2 tsp vanilla extract

Add all ingredients to a blender and process until well pureed. Serve immediately.

Chinese red bean soup with QQ balls

Chinese people eat this sweetened bean soup as a dessert, and the Taiwanese add little chewy (QQ), sticky rice flour dumplings for extra goodness and fun.

red bean soup
makes 12 servings

2 cups red adzuki beans
3/4 cup sugar
2 pieces tangerine or orange peel (optional)

for the QQ (tong shui)
1/2 cup glutinous rice flour
3 tbsp water

Soak the red beans in cold water for 2 hours.

Discard the water, add the beans to a medium or large pot and add water until it reaches 2 in above the beans. Bring to a boil, then reduce the heat to low Add the optional orange peel and then cook for 2 hours, stirring occasionally. Add additional water as necessary.

After 2 hours, the beans should be breaking, but still somewhat firm. Add sugar to the soup and stir or wait to let it dissolve.

Once dissolved, let the soup cook down for up to 30 mins until it reaches your desired consistency.

To make the QQ balls:

Mix the water and rice flour together to form a paste that holds together. If the paste is too dry and does not form a cohesive blob or mass when pressed together, add sprinkles of water a bit at a time until it does. The firmer the paste, the more QQ or chewy the balls will be.

Use your palms to form a log out of the paste, about the diameter of your fingers, or however large you want it. Break off little bits of the dough and round out each bit to form a ball.

Gently place the balls into the gently boiling soup. Once they float (within a few mins), your soup is ready to be eaten. If you overboil these, it's ok, but they will expand and absorb water, becoming less QQ.

Asian chicken lettuce wraps

These aren't that authentic, but still delicious!

Asian lettuce wraps
makes 4 servings

18 bibb, butter or ice berg lettuce leaves
1 lb boneless chicken, diced
1 tbsp cooking oil
1 large onion, chopped
1 bell pepper, chopped
6 oz mushrooms, chopped
1 cup bean sprouts (optional)
2 cloves garlic, minced
2 tsp ginger, minced
1/2 cup hoisin sauce
2 tbsp soy sauce
2 tbsp rice wine vinegar
1 dash Asian chile pepper sauce (optional)
1 8 oz can water chestnuts, drained and chopped OR 3 stalks celery, thinly sliced
1 cup cashews (optional)

green onions, chopped
cilantro, chopped

Rinse whole lettuce leaves and pat dry, being careful not to tear them. Set aside.

Heat oil in a large skillet over medium-high heat. Cook and stir chicken until cooked on all sides. Stir in onion and vegetables until tender. Stir in hoisin sauce, garlic, ginger, soy sauce, and vinegar. Add water chestnuts, sesame oil and cashews.

Arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.

Serve in lettuce wraps and garnish with cilantro and green onions.

vegetarian pasta + bean soup

we actually had everything on hand and it's made in the slow cooker too!

slow cooker vegetarian pasta + bean soup
makes 6 servings

2 tbsp olive oil
1 large onion, chopped
1 cup sliced celery
1/2 cup chopped carrots
1 tbsp minced garlic 
1 tsp italian seasoning
1/2 tsp ground fennel
12 tsp red pepper flakes (optional)
2 cans red or garbanzo beans, rinsed and drained
3 cans broth
1 14 oz. can diced tomatoes
salt and pepper, to taste
several pieces Parmesan rind (optional, but adds wonderful flavor)
1/2 cup orzo pasta
2 tbsp balsamic vinegar
freshly grated parmesan cheese
chopped parsley

Heat olive oil in a pan and saute the onions until they start to soften, about 4 minutes. Add the celery and carrots and cook 3-4 mins more, then add the garlic, italian herbs, fennel and red pepper and cook about a minute more. Transfer to the slow cooker.

While vegetables cook, put the beans in a colander and rinse with cold water until no more foam appears. When vegetables are done, add the drained beans, broth, tomatoes, salt and pepper to the slow cooker (along with the Parmesan rinds if using) and cook on high 3-4 hours or on low for 6-7 hours.

Add the orzo and cook for about 40 mins more. Remove rinds and stir in balsamic vinegar. Serve soup hot with fresh grated Parmesan and chopped parsley on top.

roasted kabocha squash soup

really good. a little too much spices (maybe it was the ginger) for the kids, but we really enjoyed it.

roasted kabocha squash soup
serves 8 

1 kabocha squash, seeded (3-4 lbs)
1 tbsp olive oil
salt

1 1/2 tbsp olive oil
2 cups chopped or sliced onions
2 ribs celery, chopped
3 cloves garlic, minced
1 1/2 in piece ginger, peeled and grated
1 1/4 tsp ground cumin
1/2 tsp ground coriander
4 cups chicken stock
2 tsp salt
1/4 tsp black pepper

Preheat oven to 400 degrees.

Use a good sharp knife to cut the seeded kabocha squash into several large pieces. Place the squash pieces on a roasting pan. Brush all sides with olive oil and sprinkle with salt. Put the pieces skin side up on the pan. Roast for 45-60 mins, until completely cooked through, soft and caramelized at the edges. Remove from oven and set aside.

Heat olive oil on medium high heat in a large pot. Add the onions and celery. Lower the heat to medium and cook until softened, 8-10 mins. Add the garlic, ginger, cumin and coriander and cook two minutes more.

Once the squash is cool enough to handle, remove and discard the skin. Place the roasted squash flesh into the pot with the onions and celery. Add the stock, salt and pepper. Increase heat to high to bring the soup to a simmer, then lower the heat to low, partially cover and cook for 8-10 mins.

Remove from heat. Use an immersion blender (or work in batches with a standing blender) to puree the soup. Add more salt to taste.

crispy baked chicken

Known in our house as Amazing Chicken, from its original recipe.

crispy baked chicken
makes 4 servings

4 chicken thighs
1/4 cup mayonnaise
3/4 cup seasoned bread crumbs or panko

Preheat oven to 425 degrees. Grease a baking dish.

Brush chicken on all sides with mayonnaise, and roll in bread crumbs or panko until coated. Place coated breasts into the prepared pan.

Bake uncovered for 45 minutes in the preheated oven, or until chicken is no longer pink in the middle, and the juices run clear.