Banana Stuffed French Toast

It's almost Valentine's Day...!

While I love the holiday I don't particularly buy in to all the retail hype surrounding it.  Don't get me wrong, who doesn't love flowers?  But to buy a dozen roses for $80.00 for this special day, when you can get the same for $25.00 next week just doesn't make sense to me.  Then there's the restaurants.  Around here they all have a special 3 or 4 course meal (planned out for you) at a pre-set price of $80 to $100 per person.  I don't know about you, but I like to select my meal, and again, the price on a "normal" day would be around $40 a person.  It just doesn't add up for me.

That is why we usually celebrate Valentine's in a different way.  Sometimes we spend a whole day doing fun things like visiting a museum, or going to Descano gardens.  Something "we" like to do.  Often, we just went to Vegas and that became our Valentine's trip.  All of these are nice and special, but I don't also love the times we stayed home to enjoy a nice quiet meal.  It's so special cause it's made with love!

This dish is great to make for your loved one...can you say breakfast in bed?  Or brunch if you will.  Banana Stuffed French Toast adds a little flair to the ordinary!  The flavors of the banana spring to life and dance in your mouth!  This dish is made using your oven, so it does most of the work!  I hope you try this recipe and surprise someone special in your life with some homemade loving goodness!

Some step by step pics to help you along.

 Oh my!

Banana Stuffed French Toast

adapted From BHG

Serves 2

2 eggs

1/2 cup low fat milk

1/2 teaspoon vanilla

1/8 teaspoon ground cinnamon

4 1-inch-thick slices French bread

2/3 cup thinly sliced banana

Maple syrup or powdered sugar (optional)

Preheat oven to 450 degrees. Spray a baking sheet lightly with nonstick cooking spray. In a shallow bowl, combine eggs, milk, vanilla, and cinnamon. Whisk until well mixed. Set aside.

Cut a horizontal pocket in each bread slice, cutting from one end almost to, but not through, the other end.  Fill  pockets with banana.

Dip bread slices into egg mixture, coating both sides. Place on the baking sheet. Bake for 10 to 12 minutes or until golden, turning once half way through the cooking time. If desired, sprinkle with powdered sugar or serve with syrup. Makes 4 slices.

Pantry Staples Checklist

At the beginning of each year I try to organize my pantry, taking stock of all my items. (I really, really try!)  Bringing the old items to the front so I utilize those items first, cleaning shelves, getting rid of anything that looks suspicious, etc.  Let's just say it now...this is not my pantry above.  I could only dream of a large open space, organized and all pretty like this one.  This is something to aspire to...


One thing I found through my cooking last year is that you really need to have a good variety of staples on hand to make a quick meal.  Also, if you do any pantry shopping (where you make meals from what you have on hand instead of buy new ingredients) then you need variety, and staples that are multi-purpose.  


So I made this handy dandy check list to assist in taking stock of your pantry staples.  It's also a great list to use when going grocery shopping!  These are the items that I use most often, and try to always keep on hand.  You can adjust your list or add new items as you like.  I've also included a word document below that you can copy and save...that way you can adjust to your liking!  

PANTRY STAPLES CHECKLIST

Canned Foods :		Baking:		Dairy:
	diced tomatoes		flour		milk
	tomato sauce		baking soda		cream
	tomato paste		baking powder		butter
	black beans		salt		cheese
	pinto beans		Sugar/Splenda		eggs
	cannellini beans		Brown sugar/Splenda		yogurt
	green beans		Powdered sugar		cream cheese
	corn		cornstarch		sour cream
	Broth, chicken and beef		cream of tartar
	stewed tomatoes		yeast
	green chilies		oats	Grains/Breads:
	enchilada sauce		Corn meal		Pasta
			Nuts		Tortillas
Spices/herbs:			Chocolate Chips		Brown rice
	Chili powder		Vanilla extract		Wild rice
	Cumin		Dried fruit		Couscous
	Taco seasoning		Honey		Quiona
	Parsley		Maple syrup		Bread crumbs
	Oregano		agave syrup
	Garlic powder		Olive oil
	Thyme		Canola oil
	Black pepper		Cocoa

I hope you get some great use of this.  It's just one of the great ways to organize your kitchen.  

Enjoy!!

Printable copy.

Pantry Staples Checklist

Turkey and Wild Rice Soup

The weather is cooling down...

We've had a n unusually warm winter here in Los Angeles.  I'm not sure that I like that.  Don't get me wrong, it's beautiful outside, it's just that I put away all my spring/summer clothing...

It's just not right that I have to dig out capris and short sleeved T-shirts during the month of January and February.  I want to wear all my cute winter clothing!  The funny thing is that even though the weather is warm people still are wearing their heavy sweaters and scarfs....they look so funny.  These die-hards that have to wear the appropriate seasonal clothing no matter what the temperature!

But as I said the weather is cooling.  I also love soup during the cooler months.  So I whipped up a soup the other night...on a weeknight no less!  It is hearty, creamy, and full of goodness.  My Turkey and Wild Rice Soup is made with ingredients that you might find in your refrigerator and pantry.  That's a good start!  The only item you made need to obtain is the turkey, or you could use chicken breasts instead. What I did to keep it simple is to go to the deli and have them slice me a 1/2" thick slice of oven roasted turkey that I could cube and throw in the soup.  It worked perfectly!   No matter the choice of meat, this soup is delicious and ready in about 1 hour!

Make yourself some homemade soup...it warms the soul!

Here are some step by step pics to get you started.

1.  Start with a chop and drop

2.  Then add your thickening, broth, and seasonings

 3.  Add the rice, turkey, and some milk...yum!

Here you go...a nice steaming bowl of soup...I love wild rice in a soup!

Turkey and Wild Rice Soup

7 servings

2 t butter

1 c finely diced carrot

1 c finely diced onion

½ c finely diced celery

1 c sliced mushrooms

1 garlic clove, minced

2 T flour

3 14.5 oz cans reduced sodium chicken broth

¼ t thyme

1 bay leaf

2 c roasted turkey breast, chopped or deli turkey, cubed

1 c uncooked wild and long grain rice

½ c evaporated 2% milk

Salt & pepper

Melt butter in a large soup pot over medium high heat.  Add carrots, onion, celery, and mushrooms.  Cook until beginning to brown, about 8 minutes, stirring occasionally.  Add garlic and stir, cooking for another minute.

Add flour, stir constantly, cooking for 1 minute.  Add chicken broth and scrape the brown bits on the bottom of the pan.

Add thyme, bay leaf, turkey, and rice.  Bring to a boil.

Reduce the heat to a simmer and cook for 25 minutes.  Add evaporated milk, stir, and bring to another boil for 1 minute.  Add salt and pepper to taste.  Remove bay leaf.  Serve.