Frozen Bananas

I already watched the entire fourth season of Arrested Development.  What’s the perfect snack for a Netflix marathon?  No, not popcorn.  Not when it’s almost 90 degrees outside and in.  No, for that you gotta have frozen bananas.  Chocolate dipped.  With peanut butter (you know, for protein.)

Start by peeling a ripe banana or two, and put a stick in it.  I used chopsticks.  Place the bananas on a cookie sheet lined with waxed paper.  Freeze overnight or until solid.

Melt some dark chocolate and a glob of peanut butter in a bowl in the microwave and swirl it together.  Take your bananas out of the freezer and spread the goodness on them.  You may need to do one side at a time, refreezing for a few minutes in between.  Freeze again on the waxed paper until the chocolate is solid.

Now you’re ready for a long hot day of laughing.  Enjoy!

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Warm Bulgur and Chickpea Salad with Broccoli

I can’t take full credit for this concoction.  The mama I work for got me hooked on this simple dish shortly after I began taking care of her two girls almost two (!) years ago.  The kids LOVE it.  The tahini sauce is my own variation, untested on the little ladies, so if you don’t have or like tahini, just leave it out and dress the salad simply with lemon juice.  It’s good either way.

Ingredients:

1 c bulgur, cooked according to package directions (cooks the same as white rice)

1-2 c cooked chickpeas or other bean of your choice

Big bunch of broccoli, cut into bite-sized florets and steamed to your liking

Handful of cherry or grape tomatoes, halved

Dressing:

1 1/2 lemons, juiced (more to taste)

1 clove garlic

1-2 Tbsp tahini

pinch of cumin, salt and pepper to taste

Minced fresh parsley for garnish

1.  In a blender or food processor, combine all dressing ingredients and blitz until smooth.

2.  Toss everything in a big bowl until well-combined.  Sprinkle with parsley and an extra squeeze of lemon if desired.

Ta-da!  Good while everything is still warm from cooking, or leftover cold the next day.  Don’t hesitate to substitute another grain or bean or vegetable if you don’t care for one of these.  The variations are endless, and because it’s so simple you really can’t screw it up.

Mediterranean Bean Burgers

Mediterranean Bean Burgers

Make these!  They are from Dreena Burton’s wonderful cookbook, Let Them Eat Vegan.  Quite similar to my own Salsa Burgers, but with a different flavor twist.  Penny Parsnip makes them without olives, because olives are yucky 😉  I’m planning to eat these for dinner tonight with a side of pasta tossed with some steamed spinach, seasoned with lemon and lots of garlic.

Much love to all of my readers!  I’m  getting some things worked out for the better right now and hope to start posting my own recipes again soon.