Experimental Cooking

Today I was off from work for President’s Day, so I decided to try my hand at a couple of new recipes. First, I went to the store to get ingredients for pumpkin spice muffins, and what do you know, there is a PUMPKIN shortage, and so there have been no pumpkins since Christmas! I was so bummed out, but decided to make some banana muffins courtesy of my friend Jen’s recipe. They came out looking good, but they didn’t have a ton of taste. I did not make them right..apparently I was supposed to use really ripe bananas, like, brown, sitting out for a week. They have the most flavor. Well, mine had a couple brown spots but that’s about it. I can definitely see them tasting good if I did them right, not that they are bad, just a bit bland, but I am going to eat the rest with peanut butter! So here ya go:

Preheat oven 400F. Spray 18 muffin pans with nonstick spray.

Ingredients
1 ½ c. wheat flour
¾ c. quick cooking oats
½ c. plus 1 T. brown sugar
1/3 c. ground flaxseed
1 ½ tsp. baking powder
¾ tsp. ground cinnamon
¼ tsp. salt
3 small over ripe bananas chopped
¾ c. skim milk
3 egg whites
3 T. canola oil
¼ c. granola

Preparation
Stir flour through salt. Make a well in the center of mix.
In a separate bowl, combine banana through oil and mix until smooth.
Add wet ingredients to dry ingredients until just wet.
Scoop mix into muffin pans.
Sprinkle each muffin w/ granola.
Bake for 17- 19 minutes on 400®F. Cool in pan for 5-10 minutes. Finish
cooling on wire rack.

here are a couple pics I took:

ya live you learn, next time I will do them right!

Ok so my next experiment was taco soup. Most of you know I don’t like a lot of veggies, and try and find ways to slip them in that I can’t really taste. A girl made this for Bible study last week and it was really good so I decided to try my hand at it! I learned on this one too. I used Original rotel and it was a little too spicy for me, (I don’t like spicy though) so next time I will use mild rotel. Also, I did not do the stewed tomatoes.

Dump the following in a pot and heat on Medium on stovetop:

1 lb of cooked ground beef
1 can whole kernel corn
1 can Ranch style black beans
1 can rotel tomatoes-original
1 can stewed tomatoes (optional)
1 packet of taco seasoning mix
1 packet of ranch seasoning mix

Toppings: Cheese, Chips, Sour Cream

I usually double the recipe to last a few meals.

The last thing I made was chocolate covered strawberries, and I did the SAME THING i ALWAYS do, I cooked the chocolate too long, burnt it, and it got chunky. ug! So don’t make fun of how non-smooth they are. By the way, it’s Jen’s fault I made these! Her husband made her some and I wanted some!

So basically I learned a lesson with each thing I cooked today. I guess that’s how life is! We experiment and learn so we can do it better/right next time!

Today was strength training, I did abs and arms, may go to the gym for cross training tomorrow, we will see! Hope everyone had a good day!

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24 Responses to Experimental Cooking

  1. 1
    Gracie says:

    I think the muffins look delish! And like you said – there’s nothing a smear or 2 of peanut butter can’t fix 😉

    Love your bloggie! I’ve gotta say – I was instantly drawn to the name! SASS(Y) is probbbbably my favorite word in the English language 😛

    • 1.1

      well I got the name from my doggie, Sassy (my older one). Also my basketball coach in HS called me Sassy, so it’s always just kind of been a part of my life! Thanks for posting!

  2. 2
    Kayla says:

    That is the exact same way that I make my Taco Soup and I love it!!!! It is one of my favorite dishes.

  3. 3
    Jessica Star says:

    Now I want chocolate covered strawberries! I love them!

  4. 4
    marathonkim says:

    How lovely to have President’s Day off! Have you tried green monsters (www.greenmonstermovement.com) as a way to sneak in vegetables? I put at least two cups of spinach in with lots of frozen blueberries (enough to make it purple), bananas, yogurt, and milk. Delicious. :)

  5. 5

    Oh man, I have kitchen frusterations every other day! If I didn’t, I’ d post a new recipe every day! Thankfully, I’m not too picky of an eater, and I can enjoy my creations even when they aren’t perfect. For instance, I’d definitely still enjoy those strawberries of yours!

  6. 6
    run4may says:

    Everything looks yummy. I am the same way, I have to make my mistakes first and then I will get it right the second time.

  7. 7
    Crystal says:

    yum, taco soup sounds good! Not sure if my husband would eat it, though…

    I am going to try the muffins, though!

  8. 8
    Crystal says:

    haha…I don’t know…maybe I will ask him if it sounds interesting some day. He doesn’t really like chili-type stuff…

  9. 9
    Crystal says:

    do you buy ground flaxseed or do you grind it yourself?

  10. 10
    Jen says:

    Hehe yay! Your muffins look exactly like mine. I’m sure they’ll grow on you :) Taco soup looks good too!

  11. 11

    […] So I was feeling accomplished! I made smoothies for breakfast and had a banana muffin […]

  12. 12

    […] spring break. I have a feeling it is going to d-r-a-g on, but hopefully it won’t. I made some banana muffins this morning and ate one with my white chooclte peanut butter this morning. Yummo!!! Hope everyone […]

  13. 13
    Laura says:

    Heather- I made the banana muffins today! They are yummy!! My bananas were pretty ripe (I’d been waiting all week to use them for this lol) so they were good!

    I did throw in some splenda because I was nervous it wouldn’t be sweet enough lol, and I added a little nutmeg because I love that flavor! Yum!

    • 13.1

      yay I am glad you made them! I was worried about them not being sweet enough but surprisingly they were fine for me. Yum nutmeg sounds good! Just remember, they will go bad a lot faster than normal muffins b/c of the wheat flour, etc. so freeze them if you dont eat them all in a couple days!

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