Oktoberfest in Germany begins Saturday, September 22, 2012, and ends Sunday, October 7, 2012...

Thursday, June 7, 2012

Homemade Banana Ice Cream

Hi!   Well, here we are again with ripey ripe bananas. What to do with them today….?  Maybe ice cream...?  Now that the days are getting warmer – well hotter, it really is time to pull out the ice cream maker.   I haven’t made banana ice cream before, but I do like bananas, and I do love ice cream, so let’s go…..

1-1/2 cups heavy cream
3 Tablespoons sugar
3 ripe bananas (to purée)

Peel and cut each banana in half and place in a food processor.   Run on high until pureed. 

Add to the pureed bananas the sugar and cream.    Run on medium until smooth.

Pour the mixture into a medium size bowl, cover with plastic wrap and chill in the refrigerator for 2-3 hours. 

Then, transfer the whole mixture into an ice cream maker and freeze according to the manufacturer's instructions.

The ice cream is, in my opinion best enjoyed when first made – it is the consistency of soft serve, and is smooth and delicious.  It can, however, be frozen for a harder chill and enjoyed that way as well.   We’ve actually had this batch in the freezer now for two days, and it is still yummy!

Enjoy !!!!!!

Link for the original recipe:  ICE CREAM RECIPES

Wednesday, June 6, 2012

Whole Wheat Rotini Fagioli

Pasta e fagioli or pasta fagioli meaning "pasta and beans", is a traditional meatless Italian dish.

Hi There!    Feeling like Italian tonight?   Well I was today, and it had to be soup.   Since we are trying to cut back on white bread and pasta I wanted to see if hubby would notice the “whole wheat” substitute for the traditional pasta in a Fagioli dish – he didn’t.    The soup is rich and savory and the rotini actually stood out visually and added to the yumminess of this dish.  I also added ground beef as my “sweetie” turns into a pouty carnivore when presented with a meatless dinner.   The base of this recipe is inspired by Todd Wilbur of TopSecretRecipes.com.   A link for his recipe is noted below.    The recipe I would like to share with you is my adaptation….

1 pound ground beef
1 small onion, diced
1 large carrot, julienned – I like 2 inch pieces
1 medium bell pepper, diced
3 cloves garlic, pressed
2  14.5-ounce cans diced tomatoes (Italian style)
1  15-ounce can red kidney beans (with liquid)
2  15-ounce cans cannellini beans (with liquid)
1  8-ounce can tomato sauce
1  cup V-8 juice (Spicy Hot)
1  14.5 ounce can chicken stock – low sodium
1  teaspoons salt
1  teaspoon oregano
1  teaspoon basil
1/2  teaspoon pepper
1/2  teaspoon thyme
1/2  pound or (1/2 pkg.) of Whole Grain Rotini ( I use Barilla)
1/4  cup fresh chopped parsley

Brown the ground beef in a large saucepan or pot over medium high heat. Drain the fat.

Next, add the onion, carrot, bell pepper and press garlic over the top.  Saute’ for 10 minutes.

Now, add remaining ingredients, except pasta, and simmer for 30 minutes.

About 20 minutes into the simmering, cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat.  Cook for 6 minutes or just until pasta is al dente, or slightly tough. Drain.

Add the pasta to the large pot of soup. Simmer for 5 to 10 minutes more and remove from heat.

Top with the chopped parsley and stir.

Now, serve and enjoy ☺

Refrigerate any leftover soup and enjoy the next day.  It will thicken up as the pasta absorbes some of the moisture.