Roasted Banana Mash

Don't let the ingredients fool you...this is hands down yummy! Even my very discerning food critic Chris requested it for special dinner guest over the weekend. I learned how to make this recipe when I took some cooking classes by Josh Alkire in San Diego. It was complimented by a yummy white fish dish that I'll add another time but it's great served with other things. I served it with stake and green beans this weekend.

2 lbs. red potatoes, cut into 1-2 inch pieces
4-6 garlic gloves
2-3 shallots peeled and quartered
1/4 c. olive oil
2 Tablespoons chopped fresh Thyme (2 tsp. dried)
salt and pepper
2-3 bananas peeled and chopped 1 inch long
1/2c. heavy cream (I use 1/3 cup skim milk on occasion)
1/2 c. butter (I use about 1/4 cup butter)
1 Tablespoon chopped Italian parsley (if desired)
1-2 Tablespoons chives chopped for garnish (if you really want to be fancy)


Pre-heat over to 450 degrees. Heat a heavy bottomed pan inside the over at least 15 minutes to get good and hot. (Make sure the pan is oven proof.)

In a bowl toss together the potatoes, garlic, shallots, thyme and olive oil, then season with salt and pepper. Place in the hot pan and roast in the oven for 30 to 45 minutes, tossing every 15 minutes. Toss the banana in a bit of oil and through on top of the potatoes. Cook until color forms on the bananas. Remove from oven and transfer to a bowl with the butter and parsley (if desired). Add cream. Mash by hand until all the butter and cream is incorporated, being sure to leave lumps. Season to taste, and garnish with chives.

Sweet Potato Soup with Lime

1 1/3 cups thinly sliced leeks (white only)
3 1/2 cups vegetable or chicken broth (or more as needed) I've used up to 6 cups to get the consistency I like.
4 lbs. sweet potatoes, peeled and cut into 1 inch cubes
Fresh lime juice to taste (or bottled)
Salt and Pepper
1/4 cup chopped cilantro (optional)

Put leeks and 1/2 cup broth in a pot. Bring to a simmer over moderately high heat and cook 1 minute. Add sweet potatoes and cook 4 minutes more. Add 3 1/4 cups vegetable broth, reduce heat to medium, and cook until sweet potatoes are soft (about 25 minutes).

Transfer mixture to a food processor or use a mixing wand and blend until the batch is smooth, adding additional broth as needed to make a soup consistency. Return to pot (if removed) and stir in lime juice, salt and pepper to taste.

Garnish with a little cilantro if desired.


This is a really yummy soup!!!!!

Raspberry-Balsamic Glazed Chicken

1 tsp. vegetable oil
cooking spray
1/2 cup chopped red onion
1 1/2 tsp. minced fresh or 1/2 tsp. dried thyme
1/2 tsp. salt, divided
4 (4-ounce) skinless chicken breast
1/3 cup seedless raspberry preserves (or with seeds if you don't mind)
2 tablespoons balsamic vinegar
1/4 tsp. pepper

Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot.

Add onion; saute 5 minutes.

Combine thyme and 1/4 tsp. salt; sprinkle over chicken. Add chicken to skillet; saute 6 minutes on each side or until done.

Remove chicken from skillet; keep warm.

Reduce heat to medium-low. Add 1/4 tsp. salt, preserves, vinegar, and pepper, stirring until the preserves melt.

Spoon raspberry sauce over chicken. (4 servings)

I took this recipe from Cooking Light Jan/Feb 1998 issue. I still use it all the time and now I don't even refer to the recipe. (There is a funny story about that too)

You can serve this with brown rice, rice pilaf, cous cous, and any yummy vegi like broccoli, or asparagus.

Enjoy!