Tag Archives: strawberry

Banana Boats


perfect with a glass of milk

perfect with a glass of milk

I have a confession to make: while my hubby may be an eternal fan of PB&J, I’m not in the slightest. Yes, I realize that’s blasphemy for some of you, but the texture was what made it less than appealing for me – too much softness, and who has bread with peanut butter anyway? After all, I ate mine on crisp, crunchy crackers. No soft, get stuck to the top of your mouth issues there. Then there was another barrier to me liking PB&J or the PB with banana route some loved: for years I didn’t eat jelly (another blasphemy). However, recently I found a variation on this that I love.

My variation started out because while I did not care for the PB with bread or jelly, how about PB on a banana? There’s some firmness there, and with a glass of milk it sounded good. The second day I cut the banana in half to put the peanut butter in the middle like a little sandwich…sandwich…how about some strawberry jelly? I got out the jelly, putting some on the pb and squishing together the two sides like a sandwich. Awesome. But wait…healthy…healthy…oh yeah! We have strawberries in the fridge that are going bad! I wonder how strawberries instead of jelly would taste? Which brings me to…

Banana Boats

(A healthier option to a PB&J…)

Ingredients:

  • 1 banana
  • peanut butter (enough to smear on both cut sides)
  • strawberries (several)

Directions:

  1. Basically, you get a banana, cut it in half, and lay the cut sides up.
  2. Smear some peanut butter on each half.
  3. Place a couple of sliced strawberries onto the peanut butter which will hold it onto the banana.
  4. Enjoy!

Like I said, call it a recipe if you want, but I’m definitely calling it a yummy snack or small meal that is great for after a run or other exercise routine. Or, if like me, you have some strawberries that need to be used.

The pb and banana did a nice job of mellowing out the initial bite of the strawberry.

The pb and banana did a nice job of mellowing out the initial bite of the strawberry.

What are some of your favorite somewhat healthy snacks?

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Strawberry Rhubarb Crisp


The Strawberry Rhubarb Crisp right out of the oven.

I cooked with rhubarb for the first time last night. And if you don’t know what that is, don’t feel too bad – I only learned what is was a few years ago. In fact, the salesgirl at Market Street didn’t know what is was either.

The reason it ended up in our cart at all was because I had another miscellaneous veggie or fruit spot on our grocery list left to fill and I wanted to try something new. The deciding factor was I was already getting strawberries and I had heard that rhubarb paired well with them in a myriad of desserts. I bought three stalks of it and tossed it in our cart with everything else, dreaming of pies or crisps or crumbles. I mean, what better way to try a new food?

When I got home, I started searching for a suitable recipe – i.e. one that called for strawberries and rhubarb, did not require any zany ingredients I couldn’t justify purchasing for one recipe, and sounded good. I ended up adjusting the Strawberry Rhubarb Crisp recipe from Animal, Vegetable, Miracle: A Year of Food Life by Barbara Kingsolver. The adjusting was required because I had 2 1/4 cups of rhubarb and not the 3 cups it asked for (I made up for the other 3/4 with strawberries) and I did not have allspice on hand (which makes sense since I had no idea what it was). I used a combination of cinnamon, cloves, and nutmeg mixed together instead (as suggested by several sites I found through Google).

I must say that despite my tweaks, it came out very well. It had a mix of sweet and tart to it, and I imagine it would have been fantastic with ice cream. I say imagine because unfortunately there is none in our house at the moment (but don’t worry…I may be sending Andrew out for whole milk and whipping cream so we can make some). I’m guessing that if I had used 3 cups worth of rhubarb the sweet and tart balance might have shifted a little to the tart side (and then perhaps it would have been even better with ice cream). The color as you can see from the pictures was a beautiful red color. I’m tempted to double the crumble topping next time though just because I really like the topping.

Below is the version of the recipe I made:

Strawberry Rhubarb Crisp

oven preheat: 350 degrees          time in oven: 40 – 50 minutes         makes: one 8 x 8 crisp

Ingredients (for fruit mixture):

  • 3 3/4 cups strawberries, halved
  • 2 1/4 cups rhubarb, chopped
  • 1/2 cup honey

Ingredients (for the topping):

  • 1/2 cup flour
  • 1/2 cup rolled oats
  • 1/2 cup brown sugar (or a bit more, to taste)
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon allspice substitute (made by measuring out 1/2 tsp. cinnamon, 1/4 tsp. cloves, and 1/4 tsp. numeg which I mixed together and then pulled 1/2 tsp. from; if you like more of a cloves and nutmeg taste, bump them up to the same amount as the cinnamon)
  • 1/3 cup butter (basically 5 1/3 tablespoons)

Directions:

  1. Mix the strawberries, rhubarb, and honey together and pour into an 8 x 8 ungreased pan.
  2. Mix the flour, oats, brown sugar, cinnamon, and allspice together.
  3. Cut in the butter  to the topping mixture until crumbly.
  4. Sprinkle the topping over the fruit mixture and bake at 350 degrees for 40 to 50 minutes, until golden.
This is what the rhubarb I used looks like.

Cutting up the rhubarb for the crisp.

The bowl of rhubarb and strawberries before I added the honey.

The bowl of rhubarb and strawberries before the honey was added.

About to mix the dry ingredients for the crumble topping.

About to mix the dry ingredients for the crumble topping.

The topping and fruit mixture in progress.

The mixed topping waiting for the butter to be cut in and the fruit mixture with the honey already added.

Me putting the crumbly mixture on top of the fruit mixture in the 8 x 8 pyrex dish.

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