Before I actually get all bananas on you, let’s talk serious. Just for a moment.
Today is Veterans’ Day so I wanted to take a moment to recognize my hubby, a veteran of Iraq and Afghanistan
I would say that bananas are one of my favorite fruits, partially because they are cheap and quick. I don’t know exactly how it happened, but I ate 3 bananas yesterday. Boosting up on the potassium!
At lunch I ate some leftover Shrimp Lo Mein P.F. Chang’s frozen entree. This is hardly worth mentioning. Eating it, it tasted good but soon after, it was sitting like a rock in my stomach. I don’t know why I didn’t learn my lesson the night before.
Dinner was a MUCH better success. I had booked a recipe over at Healthy Apron for a Healthy Chicken Tamale Casserole.
Banana #3 was layered with homemade vanilla pudding.
The recipe is a bit tricky. In fact, I tried making this once before, burned the bottom and swore it off forever. Last night, my craving won out and I went on to conquer it!
I was a pretty lucky kid to grow up with a health conscious mom who was diligent in making sure we ate plenty of fruits, vegetables, whole grains (white bread? what’s that?) and lean proteins. Both my mom and dad are talented at cooking and baking. My mom makes the best stroganoff and my dad makes potato rolls (a recipe from his mom) that no other roll can hold a candle to.
Sweets were usually saved for Sundays only. I remember once in a while my mom would make vanilla pudding. So when I made this, I wanted it to be as close to my mom’s as possible. Which means the only healthy thing in it was the skim milk.
3/4 c. sugar
2 TBS corn starch
1/4 TSP. salt
2 c. milk
1 well beaten egg
2 TBS butter
1 TSP vanilla ( I added just a smidge more for a stronger vanilla flavor)
1. In a saucepan, blend sugar, cornstarch and salt.
2. Add milk and cook over medium heat. Stir consistently over medium heat until thickened and bubbly. (this is definitely not a recipe you can multitask while making!) Or in my case, it got a little too hot and starting boiling up! That’s ok, take it off the heat for a minute and turn the heat down a bit.
3. Cook and stir 2 minutes more. Remove from heat. Stir a small amount of the hot mixture into the beaten egg. (I added about 2 ladles, one at a time) This helps the egg cook evenly and not get clumpy.
4. Return to medium heat, cook and stir about 2 more minutes. At this point, it should be producing thick bubbles when you stop stirring (only stop for a few moments!). Remove from heat and add butter and vanilla. It will thicken a little more as it cools.
As long as you have everything set out ahead of time, read through the directions a few times and stir constantly, you can do this!