Kyle’s Kitchen
Now that school has star ted here is a recipe for breakfast that you can eat warm or cold and it’s also freezer- friendly and very cheap to make.
Banana Bread Baked Oatmeal 1-1/2 cups ma shed banana (about 3 bananas) 1/3 cup brown sugar 2 large eggs 1/2 tsp salt 1/2 tsp vanilla extract 1 tsp baking powder 1/4 tsp cinnamon 1/8 tsp nutmeg 2 cups milk 2-1/2 cups old-fashioned rolled oats 1/2 cup chopped walnuts Preheat the oven to 375. Mash the bananas well with a fork (you'll need 1.5 cups).
Add the mashed bananas to a large bowl along with the brown sugar, eggs, salt, vanilla, baking powder, cinnamon, and nutmeg. Whisk until the ingredients are combined.
Add the milk and whisk until combined again.
Finally, stir in the rolled oats and chopped walnuts.
Pour the oat mixture into a 9×9-inch casserole dish and transfer to the preheated oven. Bake for 45 minutes, or until it is golden brown on top and around the edges. —kwc— Mat t Langwell with Edward Jones brought us a watermelon the other day and it was delicious. I’m still seeing them in the store and this watermelon lemonade sounds good and easy to make.
Watermelon Lemonade
1 cup water 1 cup granulated sugar 1/4 watermelon, chilled and cut into seedles s chunks (about 9 cups) 1 cup freshly-squeezed lemon juice (from 4 to 6 lemons) 1/8 teaspoon kosher salt Ice cubes In a small saucepan over medium-low heat, bring the water and sugar to a simmer, stirring occasionally, until the sugar dissolves, about 5 minutes.
Cool the simple syrup to room temperature.
Working in batches, process the watermelon in a blender until it becomes liquid. Strain it through a fine-mesh sieve. You should have 4 to 6 cups watermelon juice. Discard the solids.
In a pitcher, stir together half the simple syrup, watermelon juice, lemon juice, and salt. Refrigerate until cold.
Stir the watermelon lemonade to recombine. Taste and, if desired, add additional simple syrup. Pour into ice-filled glasses.
—kwc— Here’s an easy weeknight dinner and it only has five ingredients. If you double this recipe it is advised not to double the amount of sage leaves.
Brown Butter and Sage Linguini
1 pound linguine pasta 1 stick unsalted butter 12 fresh sage leaves 1 lemon, juiced 1-1/2 cups freshly-grated Parmigiano Reggiano Salt and black pepper to taste Cook the pasta in a large pot of salted water until al dente, following package instructions. Meanwhile, melt the butter in a large skillet over medium heat. Add the sage leaves.
Continue stirring the butter for about 7 minutes until you see browned bits and the sage leaves look crispy. Then, stir in the lemon juice.
When the pasta is done cooking, scoop out 1 cup of the pasta water and set it aside. Drain the pasta into a colander placed in the sink. Add the drained pasta to the brown butter and use a tong to toss it in the sauce. Pour the pasta water in and continue stirring until the sauce thickens. Sprinkle in the cheese, and season with salt and black pepper to taste. Serve with more cheese on top.
- Log in or Subscribe to post comments.