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Posts Tagged ‘Banana’

Excelsior! As promised, I’ve finally got around to finishing up the first piece in a new series of cook-the-book style posts! First at-bat is Stan Lee Presents the Mighty Marvel Superheroes Cookbook. 

The book begins with a brief introduction and some basic tips on safety and kitchen cleanliness. Then, as any good morning would, delves into some breakfast.

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A wise man once said “There has never been a sadness that can’t be cured by breakfast food” and a trip to your local diner will prove that every time. While studies have more or less debunked the conventional wisdom that breakfast is the most important meal of the day, starting your morning with good food is a great way to set the tone for the rest of the day.

With Captain America’s Day Starters, we get a few different options for easy, healthy and delicious kick start.

‘Fresh fruit or fruit juice. Lots of vitamins C and A’

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I’ve wrote on here a few times about how great smoothies can be for breakfast. Blend up your favorite mix of fruits and veggies with some juice or milk (I also like to throw some type of sea vegetable in the mix) and you’re ready to go. Once you blend your mix, you can freeze it in an ice cube tray to make things even easier while you’re still groggy. This particular blend I threw together features banana, pineapple, orange, mango and sweet potato.

‘Milk is the best source of calcium. It’s need for strong bones and teeth. It also supplies protein – essential building blocks for our bodies’img_4825

Milk is certainly nutritious, if not a little bit weird as a concept, but yogurt has even more calcium and is loaded with beneficial bacteria. Mixed with granola and some fresh fruit, it makes for a hearty, protein-packed breakfast.

‘Bread or cereal, lots of variations in this department’

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For simplicity, flavor and customization, look no further than Avocado Toast, loaded with Omega 3 fats and complex carbohydrates. The only two things you need are in the name itself. Apart from avocado and toasted bread, the possibilities are near endless. The folks over that The Kitchn have a great piece to get your creative juices going; Here, I’ve got 12 grain bread with butter and sesame seeds, mashed avocado, and thinly sliced cucumber tossed with salt, pepper, chili flake and lime juice.

Now, for those looking for a more traditional American-style breakfast, look no further than Hulk’s Fried Potatoes with Bacon and Eggs

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This dish needs little explanation, if any at all. Bacon, eggs, toast, breakfast potatoes; Maybe some coffee, if you’re so inclined. I will give one little trick I recently picked  up while working mainly breakfast shifts: par-boil your potatoes with onions and garlic. This cooks them through, so when you fry ’em up they’ll be soft on the inside and crispy on the outside. It’s the same principle to making great French Fries.

In Our Next Exciting Issue…

The Thing’s Clobbered Omelet

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In the late 19th and early 20th centuries, British occult writer James Churchward became known for his studies of the lost continent of Mu, spanning the breadth of the Pacific Ocean and connecting the Polynesian Islands. Expanding on the ideas of Augustus Le Plongeon, Churchward claimed that the island was the site of the Garden of Eden and the native Naacal people spawned the great ancient civilizations of the ancient world such as the Maya, the Egyptians and the Babylonians.

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Churward’s own map, drawn in 1931, shows the migration of the Naacal eastward towards South America, through the great Amazon Sea, with distinct groups parting ways near the southern coast of Atlantis. However, as such civilizations normally do,  Mu was destroyed in a single day and night and lost beneath the waves, its knowledge and technology with it. Modern science has definitively shown that Mu, Atlantis and other lost continents exist purely in the realm of pseudoscience, because the planet doesn’t work that way. It’s a fun story nonetheless.

The 45th week of Reddit’s 52 Weeks of Cooking Challenge brings us to the Pacific Islands. I’ve always had a fascination with mysteries of the ancient world, much like Mu. Rapa Nui, better known as Eastern Island, is one of those mysterious things that’s just incredibly captivating. While they’ve pretty much figured out what’s up with the Moai, the cuisine of the island hasn’t been looked into much with modern eyes and ears.

img_4025 Po’e is a traditional dessert served throughout Polynesia. Typically made with banana or plantain with various tropical fruits, the Pascuanese version is known for using pumpkin. The fruits are mashed until smooth before being mixed with sugar, starch and a bit of vanilla. As with most traditional dishes in the area, it would normally be wrapped in banana leaf and baked in an buried oven. Once cooled, it’s cut into pieces and served with fresh coconut cream.

All the recipes I read refer to Po’e as more similar to a pudding, but that doesn’t really seem right. I would say it’s more like a less bready-y banana bread. Whatever you want to call it, it’s certainly delicious and makes for a filling breakfast or a light dessert to cap off a meal.

Po’e

makes about 3 servings

  • Banana, medium, 4 each*
  • Pumpkin, canned, 1 can*
  • Brown Sugar, 1/2 cup
  • Cornstarch or Arrowroot, 1 cup**
  • Vanilla Extract, 2 teaspoons
  • Coconut Cream, as needed***

Preheat oven to 375F. Puree bananas and pumpkin in food processor until completely smooth. Sift together brown sugar and cornstarch. COmbine dry ingredients with puree and vanilla, mixing to combine evenly. Butter a 9×9 baking dish and add banana mixture. Baking at 375F about 35 minutes, or until center is set. Allow to cool completely before cutting and serving with coconut cream.

*A lot recipes suggest trying it with mango, pineapple or papaya. The goal is to have 4 cups of puree total, regardless of its constituents.

**Arrowroot is more traditional, but also more expensive. Your call.

***Full-fat canned coconut milk will separate when refrigerated. Chill the can, scoop fat from the top, and add enough of the milk to make a sauce with the consistency of a loose custard.

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