Monday, April 9, 2007

Frozen Bananas & Curry

(no, not together. Ewie. I'll give a prize to anyone who could pull off that combination)
(and, still no pictures. the camera needs to be fixed)

ANYWAYS, frozen bananas. Every night, I slice up a banana into nice chunks, freeze it on a wax-paper-covered plate, then ENJOY throughout the next day. And it's SO GOOD. There's something about freezing a banana that makes it so creamy and delicious and MMM. Plus, eating a few pieces makes for a nice, quick snack


1. Slice a peeled banana (or more). You can do thin slices or fat chunks: it's all personal preferrence. Me, I like big chunks. You can just pop them in your mouth and it gets all melted and mmm...

2. Cover a plate or tray with wax paper. Parchment paper would work too, I'm pretty sure. This is VERY important because, otherwise, the banana will be impossible to get off.

3. Freeze!

4. NOW, you can put all your frozen banana into a bag and just keep it all together for convinience. I don't make smoothies awesome, but I hear they're great for blending up. OR, you can be like me and just eat them all right then. It's all up to you.

My youngest-younger sister loves to dip her banana chunks into coconut. That's not really my style, but I'm sure that it would taste good if you like coconut. Don't use the shredded coconut, necessarily- use a coffee grinder to grind that shredded coconut up into a fine-ish powder. It will stick to the banana better that way, so you get more bang for the buck. banana.

As for the curry, well today for lunch I had a DELICIOUS red-lentil curry. I don't have any curry powder :( , so I made my own. I mixed up powdered ginger, freshly crushed coriander seeds, freshly ground black pepper, ground cumin, a bit of chili powder, tumeric, nutmeg, and ground cloves. And WOW was this ever good! I've never had or made curry in any form before (yeah I'm lame), but I'm sure impressed. This will be a real staple from now on, I'm sure of it.

Red Lentil Curry with Carrots
Makes enough for me to have a yummy lunch

1/3 cup split red lentils***Note- I pre-soaked them for maybe 10 minutes before, but that's totally optional
A certain amount of water that I didn't mesure
1 tbsp curry powder, or your own blend. Adjust to your own tastes.
1 clove of garlic, finely chopped
About 1/2 of a medium onion, chopped
1 medium carrot, chopped.

On high heat:
"Sauté" the garlic and onion in about 1 or 2 tbsp of water. When the onion starts to look almost transculent, add in the curry powder. Let it get all bubbly and smell nice.
Then, add the carrot and lentils, with enough water. I don't know how much water, just enough... maybe 3/4 cup? Use your own good judgement. Too much would be gross, not enough might burn.

After it gets all boily, turn the burner way down and let simmer until the lentils and carrots are soft.
They won't be red anymore- yeah I know, that sucks. Mine ended up a nice golden brown.


Also, I made the Garlicky Baby Bok Choy! ( yesterday for my mom, and she LOVED IT. Woohoo!

Also- Easter worked out fantastically. I went to my cousin's house for a big family thing and ate just the green beans, red cabbage, and raw veggies, but it was still great. I brought some macaroons (recipe from The Eazy Vegan podcast) and they were a hit. Woohoo!


Robin Watkins said...

Banana Curry

Robin Watkins said...
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Robin Watkins said...
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