Winter Fruit Salad

heart healthy...

If there's ever a month to be good to your heart, February is it. With the American Heart Association brilliantly dubbing February "National Heart Month" and spreading the word about how to care for your heart, eating smart is a large part of it. Some of us will celebrate Valentine's Day by wearing red, others will go out to dinner, and some of us won't celebrate at all. So, I say, celebrate your heart all month, not just on February 14th. I'll be focusing on pomegranates for this series in all their ruby red glory.

This Winter Fruit Salad is a good place to start caring for your heart. Loaded with a variety of fruits and lightly dressed with lime juice, this is an excellent source of vitamins and antioxidants. And, it's super easy to make. Pomegranates are just going out of season (you can still find the seed however) so make this salad soon! Here's how...

Ingredients - Serves 6
1 Pomegranate (or 1 1/2 C seeds)
2 (10.5 oz.) Cans Mandarin Oranges in juice (not syrup)
1 Mango, diced
2 Firm Bananas, sliced
2 Kiwi Fruit, pealed & diced
1 Lime, zest & juice
1/2 T Granulated Sugar
Big Pinch Kosher Salt

Directions
Fill a large bowl with water. Extract the pomegranate seeds: Score (don't cut through) the skin of the pomegranate with one circular cut around the top and bottom. Then, score the skin by cutting down from the circular cut at the top to the bottom. Score the pomegranate 5 or 6 times from top to bottom.

Next, submerge the fruit in the large bowl of water. Gently pull the pomegranate apart to expose the seeds. Work carefully to remove the skin and membrane that hold the seeds in. The membrane will float to the top of the bowl and the seeds will sink to the bottom. Discard the skin and membrane. Then, scoop out the seeds and lay them on paper towels to dry.

Meanwhile, mix the other fruit together: Drain the mandarin oranges and add to a large bowl. Toss in the mango, bananas, and kiwi fruit. Add the pomegranate seeds, lime zest & juice, sugar, and salt. Stir everything together well.

Allow the salad to sit for about 10 minutes. Stir again to distribute the juices and serve. It's easy to be good to your heart. Enjoy!

Bourbon Bananas Foster

this weather is bananas, B-A-N-A-N-A-S...

I never realized how many songs there are about bananas until working on these posts! Gwen Stefani graced us with "Hollaback Girl" in the early 2000's, which features her spelling bananas multiple times in the song and saying "this shit is bananas". Anyway, I have to say this freezing cold weather is some serious bananas. It is -4 here in Cincy today! I have lived here nearly my whole life and I can't remember a time it has consistently been this cold.

To warm up a bit I'm lighting up my stove with bananas foster. This dessert is traditionally made with dark rum, but because Kentucky is only 5 minutes away (and I love bourbon) I've used bourbon instead. The remainder of the recipe is pretty standard - I didn't want to mess with perfection too much. Make this fun, fiery dessert tonight. Here's how...

Ingredients - Serves 4

1 Stick Unsalted Butter

1 C Brown Sugar, packed

1/2 C Heavy Cream

2 Bananas, cut diagonally into 1/2 inch thick slices

1/2 C Chopped Walnuts

1/2 C Bourbon (suggest Maker's)

Optional: Vanilla Ice Cream

Directions

NOTE: This recipe moves very quickly, so please read all of the instructions prior to making it. Thanks!

Bring a large heavy-bottom skillet to medium-high heat. Add the butter to melt. Then add in the brown sugar and cook for 30 seconds. Next add in the heavy cream, bananas, and nuts. Stand back a bit, as the cream will spatter when it meets the heat. Cook for about 1 minute.

Carefully add the bourbon to the pan and if using a gas stove, slightly tilt the pan away from you, toward the flame. The pan will ignite. Gently set the pan back down and allow the alcohol to burn away. This will caramelize the bananas...yum! The flame will subside after about a minute. You can gently shake the pan to help it dissipate quicker. Once the flame subsides turn off and remove the pan from the heat.

NOTE: If you are using an electric top stove, like me, use a long-nosed lighter to ignite the bourbon. Be sure to remove your hand quickly after setting the alcohol on fire. It does flair up!

I served the Bourbon Bananas Foster up in a martini glass over two scoops of vanilla ice cream. But, you can absolutely serve this in bowls. This dessert can also be served over French toast, pancakes, or just by its self. Enjoy it as you like...cheers!

Banana & Maple Ricotta Filled Crepes

makin' banana pancakes, pretending it's the weekend now...

That song, if you know it, will now be stuck in your head the rest of the day; believe me, I've been singing it since I've been thinking about this post! You have to love Jack Johnson! Anyway, I've made crepes for this post, which are the French version of a pancake. I even learned (by about the fourth crepe) how to flip them in the pan by throwing them in the air. It was a fun experiment...just ask my husband.

Focusing on bananas for these three posts has lead me to making breakfast/brunch food and this post is no different. I've simply filled crepes with maple infused ricotta cheese and sliced bananas. This would be the perfect breakfast or bunch item for a lazy weekend day. And, lets face it, with as cold as it has been, I've had no motivation to get outside and do anything. So, be lazy this weekend and make these French inspired banana pancakes, here's how...

Ingredients - Makes 12 Crepes
1 1/3 C All-Purpose Flour
1 1/2 T Granulated Sugar
1/4 tsp. Salt
1 1/2 C Whole Milk
6 Eggs
1/2 C Water
1 Stick Unsalted Butter
4-5 Ripe Bananas
15 oz. Container Ricotta Cheese (low-fat okay)
1/4 C 100% Pure Maple Syrup, more for topping

Directions

Begin by making the crepe batter: Melt half the stick of butter (4 T) in the microwave; allow to cool. In a blender combine the flour, sugar, salt, milk, eggs, water, and melted, cooled butter. Blend until smooth and all ingredients are incorporated. Allow the batter to rest at room-temperature for about 20 minutes.

While the crepe batter thickens, prepare the rest of the ingredients. In a medium bowl combine the ricotta and maple syrup. Stir together until smooth. Cut the bananas into 1/4 in. thick slices. Set aside.

Make the crepes: Heat a 12 in. non-stick skillet over medium and add a small pat of butter. Once the butter is melted and has coated the bottom of the skillet pour in about 1/3 of a cup of the crepe batter. Swirl the batter around the pan to ensure a thin layer is made. Allow the crepe to cook on this first side for 2-3 minutes.

When it's time to flip, loosen the crepe all around the outside with a spatula. Flip using the spatula, be careful not to tear the crepe, or practice your flipping in the air skills. Just don't be afraid to flip the crepe and you can do it! Cook for another minute on the second side and remove to a plate. Continue making the crepes until the batter is gone; stacking them on the plate as they are finished. Be sure to add a small pat of butter to the skillet before making each crepe.

Finally, fill the crepes: Lay one crepe flat on a clean surface. Down the center of the crepe spread 2-3 T of the maple ricotta mixture and add sliced bananas in 2 rows. Fold into thirds and place seam-side up on a plate. To serve 4 people, plate 3 crepes per person. Top with a dollop of maple ricotta, a few banana slices, and a drizzle of maple syrup. Pretend that it's the weekend now...or if it really is, enjoy!

Aunt L's Low-Fat Banana Bread

make this bread and eat it too...

Many of us have made New Year's resolutions to eat better, work out, and in general just to take better care of ourselves. Well, keep that momentum going with this low-fat banana bread. My Aunt L (L is for Lori) gave me this recipe years back. I'm not exactly sure where she got this recipe but it is always my go-to for a yummy breakfast bread.

Full of bananas and nuts, this bread is both good and good for you. It provides a healthy way to start your day or is a perfect addition to any brunch menu. Make this when you have bananas that are past their prime. This is the perfect use up! Here's how...

Ingredients

5 T Unsalted Butter, softened

1/2 C Granulated Sugar

1/2 C Brown Sugar, packed
1 Egg & 2 Egg Whites
1 tsp. Vanilla Extract
1 1/2 C  Ripe Bananas (about 3), mashed

1 3/4 C Flour

1 tsp. Baking Soda

1/4 tsp. Baking Powder

1/2 tsp. Salt

1/2 C Milk (low-fat okay)

1/3 C Walnuts, chopped

Directions

Preheat the oven to 350.

In a large mixing bowl combine the butter and sugars. Beat on medium speed with a mixer until creamed, about 3 minutes. Add the egg, egg whites, and vanilla and mix well. Add the mashed bananas and beat on high for 30 seconds. Set aside.

In a separate bowl combine the dry ingredients: flour, baking powder, baking soda, and salt; whisk to combine. Add a 1/3 of the dry mixture to the wet and mix on low speed. Add half of the milk and alternate with the dry until everything has been mixed together. Add in the walnuts and give everything a good stir.

Bake in a greased loaf pan until brown and a toothpick comes out clean when inserted into the center; about 1 hour. Remove from the oven and allow to cool in the pan for about 5 minutes. Run a knife between the pan and the bread and carefully remove to a cooling rack. Serve warm or cool completely and wrap with foil to store. The bread will stay good without refrigeration for up to 1 week. Eat this bread and feel good about it...enjoy!