Plantains & Salmon

CHILDREN’S RECIPE: Sweet Plantains with Black Bean Puree, Crema and Queso Fresco
Ingredients:
Beans Puree:
¼ cup Yellow Onions, small dice
¼ cup Red Bell Pepper, small dice
1 tbsp Garlic, finely chopped
1 tbsp Cumin, ground
1 tbsp Apple Cider Vinegar
2 cups Water
16 oz Canned Black Bean

Method of Preparation:
In a medium saucepot over medium heat, sweat bell peppers, onion, and garlic until tender (5-7 minutes). Add all other ingredients and bring to a simmer. Simmer for 15 minutes until the broth starts to thicken. Place in blender and blend until smooth.

Ingredients:
Plantains:
2 Ripe Sweet Plantains or purchased sweet plantains
2 tbsp Queso Fresco, ground
2 tbsp Mexican Crema
3 cups Vegetable Oil

Method of Preparation:
In a large frying pan, bring vegetable oil up to 350 degrees. Slice plantain into ½” slices. Fry on each side for 1-2 minutes until golden brown and soft. Garnish with crema and queso fresco.

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FAMILY RECIPE: Salmon with Banana & Lentil Salad
Ingredients:
For the Salmon:
1 Salmon, cut into 4 oz filets
1 cup Whole Grain Mustard
2 tbsp Cilantro, chopped
2 tbsp Rum
2 tbsp Honey

Method of Preparation:
Mix together mustard, cilantro, rum and honey. Reserve for later use.

Ingredients:
For the Horseradish Cream:
¼ cup prepared Horseradish
2 cups Heavy Cream
Salt, to taste

Method of Preparation:
Place horseradish and cream in a small saucepot and cook over medium heat until the cream is reduced by 1/3rd. Set aside.

Ingredients:
For the Lentils:
2 cup Cooked Black Beluga Lentils
2 tbsp Red Pepper, small dice
2 tbsp Red Onion, small dice
¼ cup Clam Juice
1 cup Cherry Tomatoes, halved
1 tbsp Balsamic Glaze

Method of Preparation:
In a small saucepot, mix together all ingredients and bring to a simmer. Season to taste. Coat salmon in mustard glaze and bake at 350 degrees until salmon is cooked to the desired temperature. Place horseradish cream at the bottom of the bowl. Top with lentils and then salmon. Slice the banana into 1/4” slices and sprinkle with demerara sugar. Torch with a blow torch until the sugar is bruleed and crunchy. Place three slices on each plate.

Pancakes & French Toast

CHILDREN’S RECIPE: Three Ingredient Banana Pancakes
Ingredients:
1 Banana
2 Eggs
2 tbsp Flour
1 tsp Cinnamon
Butter, Powdered Sugar, Maple Syrup to garnish

Method of Preparation:
In a bowl mash the banana. Add the eggs, flour and cinnamon. Cook in a non-stick pan treated with cooking spray. Add a pinch of Cinnamon. Stack and garnish with butter, powdered sugar and maple syrup.

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FAMILY RECIPE: Healthy French Toast with Bananas Foster
Bananas Foster:
Ingredients:
4 Bananas, halved and sliced lengthwise
1 tbsp Butter
2 tbsp Honey/Agave Syrup
1 tsp Almond Extract

Method of Preparation:
Heat butter in a pan, add bananas. Cook for a few minutes and add honey and almond extract. Sauté until bananas start to caramelize.

Healthy French Toast:
Ingredients:
6 slices Bread
1 Egg
1 cup Oat Milk/Rice Milk
½ tbsp Sugar
1 tbsp Vanilla Extract
Butter, Powdered Sugar, Maple Syrup to garnish

Method of Preparation:
Mix egg, milk, sugar, and vanilla. Dip bread in batter for a minute on both sides. Cook in a non-stick pan treated with cooking spray. Plate, top with Bananas Foster and garnish with butter, powdered sugar and maple syrup.

Smoothie & Pancakes

CHILDREN’S RECIPE: Oatmeal Fruit Smoothie
Ingredients:
½ cup Oats
3 cups Frozen Fruit, assorted varieties
1 cup Greek Yogurt, plain
1 cup Milk
1 Banana, fresh

Method of Preparation:
Place all ingredients in a blender and purée until smooth.

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FAMILY RECIPE: Peanut Butter and Banana Oatmeal Pancakes with Pecan Syrup
Ingredients:
1 cup Oats
2 cups Flour
1 tsp Baking Soda
1 tsp Salt
½ tsp Sugar
¼ cup Oil
½ cup Banana, peeled and smashed
3 tbsp Peanut Butter
2 cups Buttermilk
2 Eggs
2 tbsp Butter
1 Banana, peeled and sliced
1 cup Pure Maple Syrup
¼ cup Pecans, coarsely chopped

Method of Preparation:
Place the oil, banana and the peanut butter in a bowl and mix. Add remaining wet ingredients to that bowl. Combine all of the dry ingredients in another. Add the dry to the wet and stir until just combined; mix should still be lumpy. Do not over mix.  Ladle mixture onto a hot griddle with the butter and top with banana slices. Flip when air bubbles rise to the surface, cook for an additional 30 seconds. Place the syrup and the pecans into a small pot and heat gently over medium low heat until pecans are soft.  Do not let boil. Spoon syrup over pancakes to serve.

Smoothie & Granola

CHILDREN’S RECIPE: Banana, Chocolate Chip Smoothie
Ingredients:
2 Bananas, peeled and chopped
1 cup Ice
¼ cup Chocolate Chips
3 tbsp Yogurt, plain
½ pt Milk

Method of Preparation:
Put all ingredients in a blender; start with a few pulses to break up the ice, then blend until smooth. Serve in a chilled glass.

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FAMILY RECIPE: Maine Wild Blueberry & Banana Granola
Ingredients:
Banana Chips:
1 Banana, peeled and sliced thin  

Method of Preparation:
Put thinly sliced bananas on a baking sheet. Bake at 200F for 30 minutes.

Banana Granola:
Ingredients:
4 cups Bran Flakes, unsweetened
2 cups Wild Maine Blueberries, frozen
2 cups Unsalted Almonds, sliced
2 cups Rolled Oats
½ cup Maple Syrup
1 tbsp Cinnamon
1 Banana Chips, whole and crushed

Method of Preparation:
Preheat the oven to 200F. In a very large bowl, combine all the ingredients. Add crushed banana chips and mix well with a wooden spoon until thoroughly combined. Transfer the mixture to baking sheet and bake for 20 minutes.

After 20 minutes, stir the granola and open the oven door by about 6” to allow steam to escape and the granola to dry. Continue baking with the door ajar for 1 hour more, stirring every 20 minutes to ensure even baking. The granola is done when it is no longer damp but slightly chewy. Remove the granola from the oven and cool on the baking sheet. Plate and garnish with banana chips.

Puree & Pudding

CHILDREN’S RECIPE: Baby Food
Ingredients:
Bananas
Water/Breast Milk/Formula to taste; check with your doctor about water in your area
Dates/Prunes, puréed; to assist digestion
Cinnamon or Nutmeg to taste; as baby’s palate develops

Method of Preparation:
Peel and purée bananas on a plate by mashing them down with a fork. You may add water, breast milk or formula for desired consistency. May be stored in refrigerator or freezer. Popsicle sticks may be added so bananas can be a natural teether. Adding puréed dates/prunes will remedy constipation. Cinnamon or nutmeg may be added as baby progresses.

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FAMILY RECIPE: Mason Jar Banana Pudding
Ingredients:
3 Bananas, halved
½ cup Walnuts
2 tbsp Pomegranate Molasses
1 cup Sugar
¼ cup Flour, sifted
¼ tsp Salt
2 ¾ cups Milk
4 Egg Yolks
2 tsp Vanilla
3 tbsp Unsalted Butter, melted
1 dozen Sugar Cookies and Graham Cracker Cookies

Method of Preparation:
In separate pans, sauté bananas and walnuts in pomegranate molasses. In a saucepan, combine dry ingredients and gradually whisk in milk. Place over medium heat, cook for 8-12 minutes while stirring, until a creamy consistency is reached and bubbles form. Continue to cook, stirring constantly, for 2 minutes more. Drizzle the mixture into egg yolks, while whisking vigorously, until combined. Pour mixture back into saucepan and place over medium heat. Cook for 2 minutes, stirring constantly. Remove from heat. Mix in melted butter and vanilla. Layer cookies, caramelized bananas, walnuts and pudding in mason jars.