MangiaMore: greek yogurt BANANA bread

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I know, it’s hot. It’s been hot, like really hot, like heat wave hot. And when it’s that hot, the oven has no business being on and working. This would just make matters worse; the kitchen sans a vent for the air conditioning would go from warm to sweltering and intolerable.

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But there are some things that that inexplicable heat and discomfort are worth. Sweet, moist, delicious, satiating banana bread is one of those things.

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Like people and hairstyles, bananas seem to wilt that much more quickly in excruciating heat and unbearable humidity. So, there were a few (four to be exact) bananas losing their cool, sweating on our kitchen counter. There are really only three destinations for basically brown bananas: 1. the bin 2. the freezer or 3. baked goods.

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One of the four sad bananas was subjected to destination two and went to chill out in the freezer and wait in line for the next smoothie.  While the other three headed to option numero 3 and ended up the stars of some scrumptious Greek Yogurt Banana Bread .

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In an effort to lighten things up, my sister made this recipe from Crème de la Crumb a month (maybe… losing track of time is a symptom of no-work-summer-vacation syndrome) ago. And with these perfectly imperfect bananas, I decided to make the Greek yogurt banana bread again, despite my better judgment (it was hottt).

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But it was so utterly worth it. The texture was dense and wholesome, the perfect addictive chew. The brown bananas produced a super sweetness that felt summery and cozy at the same time.  Their intensity created a caramelized flavor that was rich and deep, lightened up by the bright and tangy Greek yogurt and the imperceptible applesauce. There was no oil or other luxuries (cough, cough, bourbon or brown butter), but this banana bread did not skimp on decadence.

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I literally wanted to eat it all, all alone, all by myself, but that seemed inappropriate. What was appropriate was plopping a dollop of plain Greek yogurt on a thick slice of this deliciousness as a very satisfying first or second breakfast, or even elevenses.

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Is it bad that I want the kitchen heat wave to continue so more bananas will go brown? More overripe bananas means more Greek yogurt banana bread :)

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7.29.16

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photo op: summerLOVIN

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Summertime and the livin’ is easy.  It sure is when you’re on vacation for two months straight, and all you’re doing is reading (though you have stalled with Crime and Punishment), sweating, and eating.

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And when the sun comes out, so does the grill. At home, we like to take advantage of summer months, our deck, and our love of smoky, charred, grilled food.

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Sausages, brats, burgers, eggplant, zucchini, peppers, onions….They all taste better on the grill.

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Follow foodie ventures on instagram and see #howisummer.

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7.26.16

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MangiaMore: KALE caesar salad

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Another week, another obligatory meal preparation. It may seem like I did not fulfill my weekly duty last week, but I did (although there is no photo evidence to prove it); I made easy peasy tacos. This week was another low-key dinner. There was far less prep than the zucchini lasagna, less financial responsibility than shrimp tacos, and far less salsa than regular tacos. Instead, there was far more… kale.

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For some reason, some strange reason, I was really yearning for a kale Caesar salad. Vegetables are not really my thing. I like them, but I do not long for them on the regular, like I would a cheeseburger, pizza, or a good old chocolate chip cookie. I eat salad, but mostly because I have to, and it is easy to pack up and carry to school (when there is school…). But I am going to go ahead and say, salad is not my ideal lunch, by far. But sometimes the desire for dark leafy greens arises, and you must give in, even if it seems counterintuitive.

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So I did and forced this vegetal meal on my family. There are endless kale Caesar salad recipes out there in the great wide world of the internet, but I instantly gravitated towards one on Gimme Some Oven.  This kale Caesar salad recipe included equal parts kale and romaine (though, in reality, this did not happen; there was much more kale involved) and a homemade Caesar dressing with a secret ingredient…

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Lime! Lime instead of the traditional lemon. And non-fat plain Greek yogurt, for all of the creaminess without the calories and fat of mayonnaise. And, anchovies (typical, but something I have never worked with before). Get this— went to the store and no anchovy paste. So I got some canned anchovies and put them in my baby food processor with my too big Parmesan and my too big garlic, made a paste and mixed up them ingredients. Perfecto!

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Mixing mounds of greens in my almost too small salad bowl did not make nearly as much mess as putting it all together. But the stray kale leaves, soaked spinner, Parmesan strands, and slew of dirty dishes were so worth it. The Caesar dressing was unlike anything I have had before. It was missing that gloopy, heavy texture that weighs down the salad; instead, the dressing was light and softened the earthiness of the dark kale and brightened the flat crisp romaine. The lime in the dressing really made a difference, transforming the salad from a warming winter food, to a fresh side (or main, or whatever) for smoldering summer. It was addictive, with just enough chew and crunchy croutons.

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Plus, the leftovers will make for a great (no sarcasm) salad lunch.

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7.19.16

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