GONE BANANAS!!!!!

GONE BANANAS!!!!!

Have you ever had a bunch of bananas just sit around too long and they begin to turn brown and you want something different to make other than a banana cake?  Well I came up with a topping for ice cream that is so good.

5 Bananas peeled and cut  (ones that are very Ripe).

¼ cup brown sugar

4 tablespoon butter

¼ teaspoon cinnamon

      

Melt the butter and add the sugar and cinnamon and cook on stove on medium heat until Ali blended.  Add the bananas and cook until they mush all together.  Serve on ice cream of choice!

Tips:

·        Add some nuts

·        Add coffee liqueur or a splash of strong coffee

·        Add Raisins

·        Top a croissant, angel food cake or pound cake

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!

Sirloin Steak with Garlic Butter and Mushroom topping

Sirloin Steak with Garlic Butter and Mushroom topping

Steak with mushroom topping and Home fries and green bean dinner

1 ¼ pd Sirloin Steak (boneless) about ¾ inch thick

1 tablespoon A1 sauce (or any steak sauce or Worcestershire sauce

Salt to taste

1 teaspoon minced dry garlic powder

Ground pepper to cover top liberally

A pinch or Greek oregano

TOPPING:

1-6 oz package of sliced mushrooms

3 tablespoons butter

2 cloves garlic diced small

Take the steak and smear with the steak sauce.  Sprinkle all the spices on top evenly and let sit to marinate a good hour.     

Preheat oven to broil (or toaster oven).

Make Topping by melting the butter in a saucepan and add the mushrooms and sauté for 3 minutes or so. Add the garlic and sauté until all have cooked thru. (Another 4-5 minutes) on low. Keep warm when you cook the steak

Place a drip rack at the below the top rack. (Or tin foil on top of the rack that fits there). On top rack place steak and broil 4 minutes. Turn over and broil on the other side for 4 minutes.

Let steak rest for 3-5 minutes before cutting which will allow the juices to be kept inside and not ooze out! 

Slice and drizzle the topping on top and serve.

TIPS:

1       If you do not have steak sauce or Worcestershire Sauce you can use olive oil

2       Above cooking time is meant for medium rare and you can adjust your time for the preferred doneness you like.  If the steak is thicker then more time will be required. (I prefer a thicker steak then the ¾ inch this one is)

3       This is much more steak and sauce needed for two and is prefect for four. Tomorrow I will blog my leftover suggestions for a steak, mushroom and egg breakfast wrap or Frittata.

4       Serve with a salad and Steak Fries: They are easy to do.  (You can add a dusting of Parmesan cheese just when finished being cooked)

a.      Wash your potatoes (best big baking ones but I had small ones). Cut in BIG finger size fries.  Toss with olive oil and salt and pepper.  Bake at 400 degrees until crispy on the outside and soft on the inside.  It will depend on the size of the fries for how long. (average 35 minutes) Toss half way through.

`As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!

Creamy Potato Soup

Creamy Potato Soup

 I know in all this heat one may ask : Soup ..Really?  But I adore soup all year around and this is all vegetarian.  I usually make this size or bigger amount and freeze half so I can always have a choice of types to choose from.

4 cups peeled and diced potatoes

1 cup diced onion

1 cup diced celery

1 tablespoon minced garlic

1 tablespoon olive oil

4 slices bacon minced

4 cups milk

2 cups vegetable or chicken stock

1 stick of rosemary

1 teaspoon salt (more if you like)

Ground pepper to taste

1 tablespoon parsley minced

In a large soup pot place the bacon and oil and fry for 3-4 minutes.  Add the celery, onions and garlic.  Saute for another 3-4 minutes until vegetables are tender. 

Add the remaining ingredients and simmer for 40-45 minutes.  Let cool and then use an emulsion blender to cream the ingredients to the texture you like. 

 I prefer bits of chunks of potato rather than totally smooth. You can use a blender but it will puree the soup more.  (maybe blend only half of the soup.  No flour is needed as the starch in the potatoes will thicken the soup.

TIPS:

·        You can add Ham or carrots

·        Sprinkle chopped parsley to look nice when you serve.

·        The spice Thyme is often used in this type of soup (I am not a big fan but try some)

·        A nice piece of crusty bread makes a good dunker !

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!

Marinated Octopus Greek Style

Marinated Octopus Greek Style

Octopuses have two eyes and four pairs of arms. An octopus has a hard beak and it mouth which are located in the middle of his arms.

1 large Octopus
1/4 cup Olive oil
2 tablespoons Red Wine Vinegar
1 teaspoon oregano
1/4 teaspoon salt

Thaw Octopus if frozen.

Cut off head, mouth and beak and discard.  It will be gutted already when you purchase here in the states.

Cut into 3/4 inch size pieces ( they will shrink when cooked).

Place in a large sauce pan and on low heat simmer until its natural juices are evaporated.
Do no place any water in the pan.

Taste to see if tender.  It will take a good 40 minutes or more depending on the thickest part of the Octopus.  If not tender add a bit of water so the Octopus does not burn and continue to simmer until tender.

Remove from heat and cool.  Toss with all the rest of the ingredients. Let sit in refrigerator a good day and bring to room temperature before serving. 

As the Greeks would do, have a glass of Ouzo on ice and serve as an appetizer.  It is so good, but so much better enjoyed while aboard a yacht in the Med or sitting seaside on a Greek island!

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!

Cauliflower, Bean and Pasta Bake or Salad

Cauliflower, Bean and Pasta Bake or Salad

2 cups Cauliflower florets

1 /2 cup chopped onion

¼ cup chopped carrots (I had them left over from making a pot of Pea soup)

½ cup chopped green pepper

1 can Kidney Beans drained

1 cup crumbled Feta

2 cups cooked shells

1 teaspoon salt

½ teaspoon garlic powder

Make a Italian Vinaigrette or use bottled

¾ cup extra virgin olive oil

¼ cup Red wine vinegar

½ tsp minced garlic

1 tsp dried oregano

½ teaspoon minced garlic

1 teaspoon red pepper flakes and salt to taste

Steam Cauliflower, carrots, green pepper and onion for about four-five minutes until they are tender just to touch not too mushy!

Drain and place in a casserole.  Add the can of kidney beans feta and salt and garlic.

Cook the pasta to al dente. Place in casserole. Add ½ of the dressing and toss.  Taste and use more if you like. Bake in oven 20 minutes to heat thru. (can heat/warm in the microwave)

TIPS:

1.      Place any vegetables in you like. 

2.      Add cheese  such as Parmesan or shredded cheddar instead of Feta

3.      Add tortellini instead of the shells or another pasta at hand on your shelf

4.      Serve warm or cold. Leftovers make a great salad for lunch

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!

Ground Meat Kebabs with Spicy and Cool Sauces (Kebabs Yiaourtlou)

Ground Meat Kebabs with Spicy and Cool Sauces (Kebabs Yiaourtlou)

Delightful colors!

I was looking for something spicy and different and read a recipe about Greek Yiaourtlou Kebabs.  I made my version and it was SPICY!  Great for me but too much heat for Bill.  So, I toned down the cayenne in this version and I hope it is OK for you.  The blend of spices are amazing and this will become a favorite in our home!

Kebabs:

1 lbs. ground beef

1 large onion, shredded on a box grater (with liquid)

2 clove garlic, finely minced

1/2 cup chopped fresh parsley

1 teaspoon oregano

1/4 tbsp. paprika

1 teaspoon cayenne pepper

1/2 tsp. cumin

1/2 teaspoon cinnamon

¼ cup bread crumbs

Salt and black pepper to taste

Yogurt sauce:

1-cup Greek yogurt

1/2 tsp. paprika

1 tbs. olive oil

1/4 tsp. salt

Pepper to taste

•For the tomato sauce:

1 tbsp. olive oil

1 small onion minced

1 clove garlic, minced

2 cups premade spaghetti sauce (or homemade)

1/2 tsp. cayenne pepper

1/2 cinnamon stick (or 1/2 teaspoon powder)

Salt and pepper to taste--

Pita Bread to serve with the meal.

First mix all Kebab ingredients together in a bowl.  Place in refrigerator for flavor to meld for an hour if not more if possible.

Then make the yogurt sauce and place in refrigerator to meld its flavors until the dish is finished and ready to serve.

In a pan sauté in olive oil the onion and garlic.  Add the rest of the ingredients and simmer for 15 minutes or longer.  If using a stick of cinnamon, remove before serving.

Preheat oven to 350 degrees.

Take meat mixture out and form into sausage shape pieces.  Bake for about 25 minutes until cooked thru but not over cooked when they will become tough and too solid.

Cooked Kebabs

Meanwhile, wrap some Pita Bread (one for each at east) in tin foil and place in oven 4 or so minutes before the Kebabs are done to warm.  Leave them in the oven and turn it off and remove the kebabs and start to plate.

Place the Kebabs on your plate, top with some yogurt sauce and then the tomato sauce and sprinkle with more Paprika.

Take out the Pita and enjoy a yummy meal and soak up all the sauces with your bread!

Served with Pita Bread, Asparagus and eggplant salad.

TIPS:

·        I like a plain premade sauce as I “doctor” them up with additional spices.  My left over Spaghetti sauces are usually spiced in their own right and don’t lend to the flavors of the paprika and cinnamon I add here.

·        Add some ground Lamb to make even more “Greek” or add ground pork.

·        Could be served plain or on rice.

·        Pita is the typical Greek or Eastern Med bread of choice but don’t forget super crusty bread as well as a substitute.

·        To cool down the heat of spice add plain yogurt and drink a glass of milk (or cut down on the Cayenne pepper!)

 

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!

SHRIMP EGG ROLLS

SHRIMP EGG ROLLS

Chinese tonight!

I have not researched our new neighborhood for the best Chinese restaurant, so it was left to me to make something to satisfy my carving!

½ cup sliced Mushrooms

½ cup bean sprouts cut in half

½ cup shredded carrots

3/4 pound shrimp cooked and chopped

¼ cup chopped onions

2 cups shredded cabbage

1/2 teaspoon ginger chopped (more if you like)

1/8 teaspoon minced garlic

1 ½ tablespoon soy sauce

2 teaspoons oyster sauce

1 teaspoon salt (optional)

1 tablespoon rice wine vinegar

1 egg beaten

20 wonton wrappers

Vegetable oil to wipe on pan or spray PAM olive oil

If using raw shrimp sauté 3 minutes in 1/2 teaspoon olive oil.

Prepare all vegetable. 

To cut cabbage easily:   Remove thick stem in the middle of the leaf. 

Lay flat on top of each other. Roll and slice very thinly.

   

Mix all ingredients up to the egg in a bowl making sure all are coated in the sauce.

Lay the wonton wrapper so it looks like a diamond in front of you with a point coming at you and one going direct out from you.  Lay across the middle some filling. Fold the point at the bottom up to cover the filling.

 Fold the left and right pointed corners inwards. Brush on beaten egg on the two sides of the point at the top.  Roll up and close.

Bush with a little oil or use a spray like olive oil PAM both the baking dish/pan and the tops. Bake 20 minutes or more according to your preferred crispness.

TIPS:

1.      You can freeze uncooked or cooked rolls to fry or bake later

2.      Can fry in vegetable oil.. but calories.. oh yes so many more!

3.      I saved some of the filling (made 8 rolls) and made a rice dish as follows:

SUPER MAIN DISH OR SIDE!

!/2 cup rice placed in a sauté pan with a drizzle of vegetable oil.  Stir fry it 3 minutes and add the remaining filling. Add ½ teaspoon salt and pepper to taste.  

 Fry another 3 minutes and add 1 ½ cups fish stock or water. Drizzle a little sesame oil and soy sauce. Lower to simmer and cover and cook until the rice is done about 15 minutes. Just before serving add the left over beaten egg and fry 3 or so minutes.