So Long

Dearest Granola Friends,

I'm going back to posting my recipes on my personal blog. I had hoped for this blog to be more of a collaboration and sharing of information and it seems I'm doing all of the yacking here, so, pop over to It's a Wonderful Life from time to time and see what I've got cooking.

Ktichen Tip Tuesdays - Bananas

Since I just posted a yummy banana bread recipe a while back, I thought this tip might come in handy too. Here's the scenario: You have several very ripe bananas and no time to make banana bread. Don't toss them, freeze them. But before you do, peel them, put them in a freezer bag and mush them all around. Now, when you do have time to make banana bread, you already have perfectly ripened banana mash. Just thaw for an hour or 2.

Click over to Tammy's Recipes for more of today's kitchen tips.

Zucchini Boats with Ricotta-Basil Mousse

We had these as a side dish to some grilled chicken, but it would also make a great main course too with a side salad and some bruschetta.

Zucchini Boats with Ricotta-Basil Mousse

6 small zucchini (about 1 1/2 pounds)
1 cup loosely packed fresh basil leaves, finely chopped
1 cup ricotta cheese
1/2 cup loosely packed fresh flat-leaf parsley leaves, finely chopped
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
2 tablespoons hot water
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preheat oven to 450°. Cut each zucchini in half lengthwise; scoop out pulp, leaving
a 1/4-inch-thick shell. Reserve pulp for another use. Arrange zucchini shells in a single layer in a 13 x 9-inch baking dish. Combine basil and next 7 ingredients (through pepper), stirring well with a whisk. Divide mixture evenly among shells, pressing gently. Bake at 450° for 20 minutes or until zucchini is tender.

Kitchen Tip Tuesday

Since I just made quiche last night and have had trouble in the past with my crust getting overdone long before my eggs are set up, I thought I would share this tip:

Put all of your yummy meats, cheeses and veggies in your uncooked pie crust and cook your egg mixture in the microwave for a few minutes before pouring into your pie crust. You don't really want them to start cooking, but just warm them and maybe let them thicken ever so slightly. No more burned crusts.

Go to Tammy's Recipes for more kitchen tips every Tuesday.

Fabulous Banana Bread

Banana Bread

3 1/2 cups whole wheat pastry flour
2 t. baking soda
1 tsp. salt
2/3 cup coconut oil
1 cup honey or agave nectar
4 eggs, beaten
2 cups mashed bananas
1/2 cup plain kefir **
1 cup chopped walnuts

Mix dry ingredients. Cream oil and honey, add eggs, stir in bananas. Add dry ingredients and liquid and continue mixing. Fold in nuts. Pour into 2 greased 9 inch loaf pans. Bake @ 425 for 55-60 mins.

** The kefir makes for a nice rich, moist bread, but water, milk or buttermilk will work just fine.

Crockpot Oats

Since it's almost back to school time for us, I've been trying to figure out some recipes and ideas for our daytime meals that will help us make the most of our time. I've tried crockpot grains before, but really never had much success, but I recently stumbled upon a recipe for steel cut oats that has worked out beautifully. You have to use a smaller crockpot, the big 4-6 qt cookers are too big for this recipe and won't give you the best results.

At bedtime, put 1 cup of steel cut oats in the crockpot along with 4 1/2 cups of water. Cook all night on low.

Now, you can leave it just like that and let people dress it up themselves with sweetener, fruit, nuts, milk, butter or you can throw some extras right into the mix while it cooks. I like to add some agave nectar, cinnamon, vanilla, apples or peaches and a handful of nuts.

Leave us a note and share your tips and suggestions.

Skillet Squash (the recipe with all the parenthesis)

This is another one of those recipes that you can alter one or 2 ingredients and end up with a totally different dish. Let me know what combos you like.

A splash of oil ( I usually use coconut or palm for sauteing, but I do prefer a tad of olive oil for this recipe)

1 lg. onion of choice

a couple cloves of crushed garlic

2-3 med. squash of choice (zucchini or yellow are good choices, but get crazy and try a little patty pan)

several large tomatoes, diced (or a can or 2 of diced tomatoes)

fresh herb of choice (basil is my favorite)

cheese of choice (Parmesan is usually my choice)

Here's the easy part. Throw all ingredients except cheese in your skillet. Saute until veggies are cooked to desired tenderness. Top with cheese and serve.

How about this one? Add a few olives and use feta or goat cheese.

PS...So sorry for my lack of exact proportions sometimes, but hey, you all are real cooks, you don't need me to tell you how much salt you like :o)