Benjamin Franklin gets credit for saying that there are only two things certain in life: death and taxes. Hey, Ben, do you mind if I add bananas to your list?
No matter the time of the year, I’m always certain that when I take a trip to my local grocery store, there will be a bunch or more of the yellow treasures that end up in my shopping cart. They are relatively inexpensive, healthy (potassium rich), and they come naturally well-wrapped.
Toss bananas in your kids’ sports bags when they head off to soccer practice, or tuck them in your carry-on for an instant snack on a flight to your vacation destination. You just can’t beat that dependable, always in season, always there banana.
No, I’m not a spokeswoman for the banana council, but I am a real fan of the fruit, even if I sometimes complain that they seem to go from yellow to brown way too fast, or when they end up getting smooshed in the bottom of a kid’s backpack, not to be discovered for a week or two.
Here is another reason to make certain that enough bananas make it home from the grocery store. You can create, concoct and cook this yummy “Banana Boat” dessert treat with kids on a camping trip, or fire up the grill at a designated picnic spot at a city park or in your own backyard.
— 6 firm, ripe bananas
— chocolate candy bars, broken into pieces, or chocolate chip morsels
— marshmallows, miniature or regular
— aluminum foil
1. Slice each banana just through the skin, lengthwise without removing the peel. Use a teaspoon to scoop out a small amount of the banana the length of the slice, to create a little cavity. Tuck the chocolate bits and pieces and the marshmallows into the cavity of the sliced banana.
2. Wrap each entire banana in foil, and place directly in the coals of a campfire or on a grill. Cook until chocolate and marshmallows are melted, about 8-10 minutes.
Remove with tongs. Unwrap and eat with a spoon. Yummy!
Cook’s note: Add nuts, granola, dried fruit or other toppings, if you wish.
Tip: If you have extra bananas that are starting to turn brown, peel them, wrap in plastic wrap, store in a freezer bag and freeze. Eat them whole while slightly frozen, mash them for baking, or toss into a blender with favorite smoothie ingredients.
We’re a yogurt-loving family. We wake up to it topped with crunchy granola and fruit, or it’s whirled with other good stuff in the blender for energy-packed smoothies to go. It’s an easy-to-pack car travel snack, the basic ingredient in homemade popsicles and everyone around the dinner table enjoys rich, lemony-flavored yogurt over summer berries for dessert.
No wonder my ears perked up when a friend said she makes yogurt in her slow cooker. “Hmm,” I thought. “Why add yogurt-making to my already busy schedule when I can just pick it up at the store?” Then, when curiosity took over, I did some research to test it out. Much to my amazement, after a couple of easy steps in two timed intervals in the afternoon, I woke up the following morning to perfect, creamy, organic yogurt. Lots of it! Astounded, I ladled the more-than-we-could-use bounty into mason jars and shared the creamy deliciousness with my neighbors. Now they’re hooked.
Lesson learned: The next time around, I halved my original recipe and got a yield of 7 cups. Give it a try with your kids. It’s cost-effective, nutrient-rich and provides a memorable experience in kitchen science.
MAKE YOGURT IN A SLOW COOKER
Makes 7 cups
8 cups whole milk (I use organic)
Food thermometer for testing milk temperature
1/2 cup whole-milk, unflavored (plain) yogurt with live/active cultures for starter
Thick bath or beach towel
Storage containers with lids
1. Midafternoon, pour milk into your slow cooker and turn setting to low. Cover. Set a timer for 2 1/2 hours.
2. At 2 1/2 hours, use a kitchen thermometer to check that milk has reached 180-185 F.
3. Turn off, unplug, cover, and let the milk temp drop to around 115 F. Skim any milk film off the top of the milk with a spoon.
4. Remove 1 cup of the warmed milk and combine with room temperature yogurt in a small bowl. Gently stir.
5. Pour the mixture into the slow cooker and stir with a couple of strokes.
6. Cover and wrap the towel all around the slow cooker to help insulate. Culture 8-12 hours overnight.
7. In the morning, stir yogurt and ladle into storage containers. Refrigerate at least 4 hours before eating. Save 1/2 cup to use as a starter for your next batch.
Cook’s note: For variety, make Greek-style yogurt. Spoon two cups of the slow cooker yogurt into a strainer lined with cheesecloth or coffee filters. Let the liquid (whey) drip through for about 30 minutes. Makes 1 1/4 cups of yummy thick yogurt. Delicious!