Friday, September 25, 2015

Going bananas

My new office has baskets of bananas and apples throughout the suite.  At first I thought these were decorations, but nope, they are for eating.  I will never buy an apple or banana again.  I asked a coworker what happens with the bananas at the end of the week and she said "YOU take them home, make banana bread and bring it back on Monday.  70% of us like nuts."  Oh.  Well.  OK.  I have not yet been brave enough to stuff my purse full of brown bananas but I am almost there.

In the meantime, I purchased some bananas and made banana pudding.  I used this recipe for the pudding.  It's creamy and delicious.  Then I got all fancy and put it in a pie, using this recipe as the go-by, but again using the other recipe for the pudding.  One recipe of the pudding was enough for two pies.  I skipped the lemon juice and mixed the wafers and banana slices in the pudding.  Spoon it in the pie shell, scatter on more wafers, drizzle the caramel sauce and dot with whipped cream.  After setting up in the refrigerator it does actually slice nicely.  Or, just got at it with a spoon.  Either way.


Thursday, September 17, 2015

September 13, 2015

We met at my house on Sunday, September 13, 2015.  (Note to self:  never make anything curried EVER AGAIN.  My house STILL smells like curry, 4 days later.  Chad thinks it smells like celery and has said as much about 10 times. It’s not celery, dear.)

Appetizer:  Angelica, Curried Cauliflower Soup
Cocktail:  Angie, Porch-side Paloma
Salad:  Mary, Indian Spiced Chickpea Salad
Main Dish:  Angie, Curried Chicken and Rice
Dessert:  Tonya, Chai Latte Cupcakes

The cocktail is similar to one I have made before.  This one has a fancy twist with the jalapeno honey syrup.  Jalapenos in drinks seem to be the fad right now.  The after-taste of heat is an interesting twist.

Porch-side Paloma
 
1 ½ part tequila
1 part grapefruit juice
1 part lime juice
½ part jalapeno honey syrup*

Combine all and shake with ice.  Or, I made it in a big pitcher.

*Add 1 cup honey, 3 jalapeno slices (or more if you want more heat, but 3 seems good) and ½ a cup of water.  Bring to a boil, stir and take off heat.  Cool then strain.

The soup Angelica prepared perfectly fit with the curry theme (and smell).  I’m KIDDING.  The soup is thick and rich and would be a great main dish with some hearty bread.   




Mary’s salad was most unique!  Like the soup, it is healthy and full of vegetables.  The yogurt makes for a creamy dressing and the spices make the taste complex.  I love chickpeas, and like the soup, this could easily be a main course with the addition of a protein like chicken or shrimp.  I even think canned tuna would pair well.  



The main dish is a play on one of my favorites:  chicken and rice.   This dish came together pretty easily and started on the stove but finished in the oven.  The rice was perfectly cooked and the chicken was juicy and spicy. 



The cupcakes that Tonya made were as beautiful as they were delicious!  I am envious of her piping skills.  The cake tastes similar to a spice cake and the icing is not-too sweet. Very very tasty.