……………………………………………………. Baking our mark

Recipe Flash: Frozen Banana Bites June 21, 2012

It’s day number two of nearly 100 degree weather in Philly.  I think this is the worst thing in the world.

Even the flowers don’t like it.

And, with the clarity of a corporate blackberry camera and the photojournalism skills of a writer, I give you a heat tour of my walk from work to home in Philly.

Everyone’s using the fountain as a pool

But no one’s in the park, which is usually overflowing with small children

Which means that no one wants to cook. Or eat anything other than ice for that matter.

The home-made solution to this predicament?

Frozen banana bites

Frozen Banana Bites (idea stolen from BA)

Basically, melt some chocolate with a little bit of oil. (Ratio:  1 cup chocolate to 1 Tbs. vegetable oil)

Dunk in a slice of banana and coat it. Fish it out with a fork and let some of the excess fall off.

Then, roll it around in something that goes well with chocolate and banana (i.e., coconut, oreos, peanuts, skor bits, etc. ).

Put the completed slices onto some parchment paper, then pop them in the freezer for a few hours. (Put them in a sealed container after you’ve frozen them if you intend to store them in the freezer for any length of time.)

…you’ll need more than two…

They taste like summer, but are lovely and cold. Can’t think of anything better for dinner tonight.


Thai Chicken Salad February 15, 2011

Filed under: Lunch,Salad — krandle @ 7:38 pm
Tags: , , , , ,

When living in South Carolina, I became rather a connoisseur of a unique brand of church potluck food. You’ve got pimento cheese sandwiches that, in the words of another writer, have “an unnaturally fluorescent-orange coloring and slimy consistency.” These orange blobs are to be avoided at all costs. There’s also a wonderful assortment of pasta salads, potato salads, and other dishes that are full of fattening ingredients like mayonnaise and cool whip–however, since little kids can’t keep their fingers out of the giant bowls, you must not eat from this bounty. And, while someone’s sweet-as-tea grandmother might have made that chicken, she probably didn’t store it properly before the potluck, so if you eat it, you’ll die of salmonella poisoning.

Thus, the best part of these potlucks are chicken salad sandwiches. In true Southern fashion, these sandwiches should be made on white bread, should have the crusts cut off, and should NOT have lettuce. These kinds of sandwiches are delicious.

And, as I’ve learned, chicken salad doesn’t have to be limited to a cholesterol-spiking sandwich. You can use less mayo, more spices, more veggies, and more whole wheat bread to create a wonderful, healthy alternative to the potluck style treat. This weekend, I decided to make a Thai-inspired chicken salad that I’ve now put on a wrap and on a sandwich. Don’t tell the Southern belles that I’m deviating from the original.

Thai Chicken Salad

1 leftover chicken breast, chopped into 1/2 inch cubes
1/3 cup mayonnaise
2.5 Tbs. peanut butter
1 Tbs. soy sauce
1.5 Tbs. fresh lime juice
1.5 tsp toasted sesame oil
1 medium bell pepper, seeded and diced fine
1/4 cup chopped scallions (white and green parts)
2 tsp. red pepper flakes
Salt and pepper

In a medium bowl, mix together all wet ingredients, then add chicken and toss to coat. Fold in bell pepper and scallions until well-combined. Season to taste with red pepper flakes, salt and pepper.