Where Winter Meets Spring

We were able to get out this weekend and enjoy the post-winter pre-spring weather.  With winter coats, tennis shoes and sunglasses, we hiked up Bell’s Canyon and did a little fishing.  The water was WAY low (surprising), and the trees and brush are still brittle, but it was still so nice to get out!

Banana Bread Muffins

We had 2 bananas that were going brown that we needed to use last night.  I didn’t want to make banana bread partly because I have made it many times before, and partly because we would need more than 2 bananas.  Instead, Bade and I chose to make these banana muffins with brown butter glaze. They turned out really yummy.  Here is the recipe we used from whatscookingwithruthie.com.

Ingredients

• ½ C butter
• ½ C applesauce
• 
3/4 C sugar
• 
2 whole eggs and 4 egg whites
• 2⅔ C flour
• 
2 Tbsp fresh lemon juice (about ½ a lemon)
• 
2 tsp baking soda
• 4 overripe bananas- add one at a time

• ¼ C butter, browned on stove
• 2 C powdered sugar
• ¾ tsp vanilla
• 2-3 Tbsp lowfat milk

Instructions

1. Mix butter, applesauce, sugar and eggs.
2. Add flour.
3. Add lemon juice, baking soda and bananas.
4. Place half the batter into a gallon ziplock baggie, snip the end off, fill donut pan ⅔ the way full or pour into lined muffin tins.
5. Bake at 350 degrees. (Donuts 7-9 minutes, muffins 18-20 minutes). Cool in pans on a wire rack for 5 minutes, then turn out on rack to finish cooling.
6. In a small sauce pan melt butter over medium high heat, watch carefully when it reaches a medium brown color and nutty aroma remove from heat.
7. Whisk in 1 C powdered sugar at a time, adding 1 Tbsp milk as it thickens; adjust milk as necessary so it’s thick enough to stay on top of donuts.
8. Add vanilla, whisk until smooth.
9. Drizzle hot over the tops of donuts or muffins.

Asian Style Chicken & Broccoli

original recipe from http://www.piarecipes.com/2014/03/chicken-and-broccoli-stir-fry.html

Bade made this dinner for me last night.  After making the dish we decided on a few changes that we will make next time.  See recipe below with our adjustments.

Ingredients:

• 3-4 chicken breast chopped
• 2 teaspoons finely chopped ginger
• 2 garlic cloves, finely chopped
• 1 cup chicken broth
• 3 tablespoons soy sauce
• 2 teaspoons sugar
• 2 cups broccoli florets
• 1 cup water chestnuts
• handful of cashews
• 2 teaspoons cornstarch

Directions:

1. Spray skillet and heat (on medium high) chicken, garlic and ginger. Fry 2 to 3 minutes until chicken is brown.
2. Add 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring occasionally.
3. Add broccoli, water chestnuts and cashews. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and broccoli are crisp-tender.
4. Mix cornstarch with remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened.