Caramelized Bananas

I can't believe I haven't blogged this before as it is the recipe that is most asked for by my friends and theirs.   I make it all the time (though bananas are healthier in their natural state) and think it is probably the tastiest dessert I've had in ages (up there with lavender creme brulee and sweet dessert guacamole).

 

Decadent and sweet

Caramelized bananas

Not TOO bad for you!

Ingredients:

• 3 Tbsp butter
• 2 bananas
• 2 tsp sugar
• half a fresh lime (lime juice in a bottle is not a good substitute)
• one fresh orange
• coconut ice cream (optional)
• butter cookies (optional)

1. Heat a sauteing pan over medium heat and add the butter.  Let rest 30 seconds and swirl around to coat the pan.  
2. Slice the bananas in half and then lengthwise to make four pieces.  Lay all eight pieces in the butter and let them sizzle for 3 minutes.  Sprinkle with 1 tsp of sugar and turn over, adding more butter if necessary.
3. Sprinkle the other side with sugar and the juice from half a lime.
4. Keep cooking and turning until both sides are slightly brown and crispy.  Remove bananas to bowls and turn off heat. 
5. Immediately squeeze the juice from one orange and use a wooden spoon to deglaze the pan with the orange juice.  To reduce the juice, heat slowly, or just pour over the bananas as it is.
6. Add a scoop of coconut ice cream and garnish with a butter finger (or mint, pictured here).

 After.

Steamed Acorn Squash Croquettes

What to do with an acorn squash?!  There are stews, and of course buttery-sugary ways to prepare it, but I wasn't hungry for any of that.  Browsing for healthy and satisfying recipes online, I got some ideas and came up with the following delightful meal. 

Though they're not pretty,

these steamed acorn squash croquettes

were quite delicious!

Ingredients:

• 1 acorn squash
• 1/2 cup flour (I used chickpea flour, which is gluten-free)
• 1 green chili, chopped
• 1 tsp coriander
• 1 tsp cumin
• 1/2 tsp salt
• 1/4 tsp baking soda
• vegetable oil
• cilantro, washed and chopped
• 1 Tbsp mustard seeds
• 3 cloves garlic, minced
• 1 Tbsp ghee

1. Slice the squash in half lengthwise, remove the seeds, and cut into it, like you would to let a potato steam.  Bake the squash in an oven pan, cut side up at 400 degrees for an hour.  Remove and let it cool.
2. Scoop the insides out of the squash and remove to a mixing bowl.  Add the flour, chili, coriander, cumin, baking soda and salt.
3. Line a bamboo steamer with cheesecloth, or lightly oil a steaming basket and scoop 1 tablespoon at a time into the steamer and steam for approximately 6 minutes.  You will have to do this in batches.
4. 
5. When the croquettes are steamed and removed to a serving plate, heat a couple of tablespoons of oil in a sauteeing pan and add the mustard seeds.  Cook until the seeds start to pop and then add the ghee and garlic.  Cook until the garlic is browned and slightly crispy.  Remove from heat.
6. Serve the croquettes topped with chopped cilantro and drizzled with the oil.  Enjoy!

I particularly enjoyed this recipe served with a salad topped with raita and a dessert of cardamom banana rice.


*  Recipe derived from recipes at International Vegetarian Union online.