So I decided I was going to try a recipe from Slate.com
Beans, Beer and Chocolate what could be better? Well for one, this recipe as it was written. Don’t get me wrong, I’m not hating on the recipe or the write of it. What I am hating on is how we liked it. Which was well, not at all.
We love beans. We love Chocolate, not so much on the beer, but cooking okay I can do it. Wow was this chili beany and not in a good way. Tempeh, which is a traditional soy product originally from Indonesia, is the main star of the recipe. Now don’t get me wrong, I like soy and tofu and will eat both. But the Tempeh, I don’t know that I’ll try it again.
The chocolate gave the chili a nice unexpected taste and also toned down the chili’s a bit. If we try this again, I will use ground turkey instead, get rid of mushrooms, add some green peppers, and keep the rest.
Now for some Awesomeness……
Mini Banana Sandwiches!
My boys LOVED these!!!!! Sorry for the bold and many exclamations, but seriously they didn’t last. And in our awesomeness, we only took one picture, right as we were just starting to make the sandwiches.
Here is how we made this deliciousness:
4 bananas cut in circles ( this banana cutter would be great for little ones to use)
Peanut butter, any kind will do, but we are partially to Jiff
Butter knife for peanut butter. ( this set would be good for kids)
Cut bananas, lay on parchment paper, freeze for an hour and half.
Pull out of freezer, start by grabbing one circle with a toothpick, then put on peanut butter, lay on top of another circle and move on to the next.. See how easy?
Then freeze again for a half hour. We didn’t make it that long, because as we were making, we were eating.
We also made Chocolate Covered Bananas, like they make at the Dari Dip, a local business here in my area.
Here’s how we made them:
- 8 medium bananas, peeled
- 8 wooden popsicle sticks
- 1 bag of chocolate chips
- 4 tablespoons butter
I peeled the bananas, cut them in half. Inserted the craft stick into the cut end. Place on parchment paper, put in freezer. An hour later, take them out.
Melt the chocolate and butter in a bowl over a pan of simmering water, stirring occasionally.
Dip bananas in chocolate and freeze again for an hour.
Once frozen, store the in an airtight container.
Now if I could only figure out how to work this blog better, I might be a bit more organized….