Banana Nu-Bread Pudding

by Joanne on August 31, 2014

With 1 quart of skim milk that was unopened and nearing expiration, what else could I make? Oh sure, some healthy soup but that’s not as much fun to make as a good old dessert that brings back childhood memories of Mom’s cooking.  Bread Pudding!  

Bread pudding1

Using skim milk, an over ripe banana and some Nu-Naturals Simple Syrup and Nu-Naturals Cocoa Syrup, this is a reduced fat, reduced sugar version of one AWESOME dessert. *Don’t have any Nu-Naturals Stevia product, get it HERE or, simply double the sugar in the recipe to 1 cup.

Banana NU-bread pudding2

Serves 16

  • 1 Quart Skim Milk
  • 1 large over ripe banana, sliced or mashed.
  • 1 cup raisins (or use a mix of 1/2 cup raisins and 1/2 cup Zante currants)
  • 8 cups torn bread loosely measured– preferably whole grain.
  • 3 large whole eggs
  • 1/2 cup granulated sugar
  • 1 1/2 TBS Nu Naturals Simple Syrup
  • 1 1/2 TBS Nu Naturals Cocoa Syrup
  • 1 tsp cinnamon

Preheat oven to 350 F.  Use a non stick 9 x 13 pan or spray a pan with non stick baking spray.

Heat the milk, banana and raisins to a boil. Turn off heat and allow to rest for 5 minutes or while you tear the bread.

Put the torn bread into a large bowl.  Pour the milk mixture over the bread and stir.

Beat the eggs with the sugar, both syrups and cinnamon.  Pour into milk-bread bowl and mix.

Pour into the prepared pan and bake for 70 minutes.

Banana NU-bread pudding3

Bread pudding2

Enjoy warm and if you dare, with a little dollop of fresh whipped cream.

Bread pudding3

If you had 1 Quart of Milk that had to be used, what recipe would you make?

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Carrot Currant Quinoa

by Joanne on August 28, 2014

From CU Chefs, Clemson University, featured in  American Culinary Federation’s Ingredient of the month:  Quinoa.

Current Carrot Quinoa5

Interesting Info about Quinoa:

1/4 cup uncooked yields 1 cup cooked and approximately 16% of the daily value recommendation for protein.

Can be stored up to 1 year in the refrigerator or freezer. 

There are several varieties available ranging from dark brown to almost white. The larger white varieties are more common. 

The seed has a bitter coating and should be rinsed well with water before cooking. 

To cook, add one part quinoa to two parts liquid and boil then cover, reduce to simmer for 15 – 20 minutes.

Whole grain quinoa is good in soup, stir-fries, casseroles, and salads, adding bulk, flavor and texture.

The flour is used in gluten free baking and works well in combination with whole wheat flour or corn meal in biscuits, bread, muffins, cookies, etc.

The quinoa plant has a nutrient rich leaf similar to spinach and may be eaten as a leafy vegetable.

Current Carrot Quinoa1

Current Carrot Quinoa   – A salad, an  appetizer, a full meal.   Serves 6, 1 cup serving with approximately  298 calories, 8.5 grams fat, 44 g carbohydrates, 6 grams fiber and 6 grams protein.  Lots of vitamins including A, C, calcium and iron.

Current Carrot Quinoa2

  • 1 1/2 cups quinoa
  • 3 cups water
  • 1 cup Zante currants (*use cranberries, raisins, cherries, blueberries… your pick)
  • 10 oz bag of Match Stick Carrots
  • 1 cup small chop red onion
  • 2 TBS toasted pine nuts – put on foil in toaster oven on broil for 4 minutes or more. Watch carefully so they do not burn.

Current Carrot Quinoa4

The Dressing:

  • Zest from on large orange, un-waxed.   If waxed, rinse and scrub with hot water then zest.
  • Juice from that same large orange once zested.
  • 2 TBS lemon juice
  • 1 1/2 TBS extra virgin olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp minced garlic

Rinse quinoa then cover with the 3 cups water and bring to a boil for 15 – 20 minutes.  Remove from heat and allow to cool.

In a large bowl, add the currents, carrots, onion and toasted nuts.   Stir in the quinoa. 

For the Dressing:  Combine orange zest, juice, lemon juice, oil, salt, pepper and garlic. Mix then stir into salad.  Toss well and serve.

Current Carrot Quinoa3

What is your favorite high protein, gluten free grain?

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Turning Stone Half Marathon 2014

August 24, 2014
The shirt

Lets begin this recap with Saturday.  The day before a race is prep day.  It’s a day to take it easy, relax, get race clothes/accessories and thoughts together. On this particular weekend, there was a challenge to our usual pre-race day routine.  The challenge was Ted’s grandson Nicholas.  I don’t mean a challenge in a […]

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Scallops with Nori Butter and Dill

August 20, 2014
potato pancakes and scallops4

The two main features in this recipe, the scallops and the nori,  Nori enhances the sweetness of the scallops.  Make sure to present the entree in a way where the scallops cannot be eaten without the nori.  Ignore any complaints about eating green food! … and what ever you do, don’t tell them it’s healthy. […]

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Peanut Butter-Strawberry Kissed Cupcakes

August 17, 2014
Swim prep

After Ted’s last Triathlon for 2014, we celebrated with some delicious “kissed” cupcakes. But first, the endurance event put on by ATCEndurance.  Start time was 7:50 am for a 800 meter swim, cut down from 1000 meters, not sure why.     Good swim with a few kicks here and there.  It seems with the reconfigured […]

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Italian Meat(less)balls Nestled in Squash

August 15, 2014
Italian Meatlessballs in Squash3

I’m still trying to get Ted to eat less meat.  I know… for all you meat lovers you ask “Why?!!” The answer is simple:  because it would make cooking meals easier FOR ME.  No more planning a recipe for meat and another for meat-less.  It would be one recipe, one meal, one pot to clean.  […]

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