wondering if i’ll start posting here again and, if so, why on earth?

Earlier this year I told a friend (hi chandra!) that I was going to start a favorite family recipes scrapbook. As if I have time to scrapbook. Madison’s baby scrapbook has three completed pages. There are not even any pictures of her in it yet – so far all I’ve managed to get to is the pregnancy. She’s 5.5 now. Pretty delusional to think I’d be scrapping recipes. So I’ve decided to do it here and when I can I’ll go back and do it up proper like. Therefore, I give you, my mini whole wheat banana oatmeal muffins recipe. You do not have to mini these. Oh heck no. You can regular size them all you like.

mini whole wheat banana oatmeal muffins

ingredients
dry:
2c whole wheat flour
1c rolled oats
2 tbsp brown sugar
3 tsp baking powder
1 tsp salt

wet:
2 eggs (organic, if you can find them)
1/4c oil (substitution idea: same amount of apple sauce)
1/4c milk
3 medium mashed bananas

what’s to do with them ingredients

Combine the dry ingredients in a bowl. Combine the wet ingredients in another bowl. Add wet ingredients into bowl with dry ingredients and mix until, you know, it’s all combined. It’s gonna be a little lumpy.

Fill greased muffin tins (size of your choosing) about 3/4 full.

Mini muffins: bake for 12 minutes at 400F.
Regular size muffins: bake for 20-25 minutes at 400F.

You can add all sortsa stuff to these muffins if you want to switch them up a little. May I suggest: flax, wheat germ, blueberries, strawberries, chocolate chips or peanut butter chips or, given the season, chopped up easter bunny chocolate.

combine

enjoy

Asparagus Tart
Mediterranean Pasta
Chicken, lemon hazelnut green beans, mushroom rice
Tortellini soup
Tacos

The Asparagus Tart recipe is one I’ve never tried and comes from the Jamie at Home series. Looks like an easy recipe with a bit of wow factor at the end. Loving the rustic look of it. Will serve this with a salad – likely field greens with a balsamic dressing.

We’re out for dinner twice this week, hence there being only 5 dinners. I usually also include lunches but am in a bit of a rush so haven’t exactly planned those out. We have been eating salad at lunch most of the time lately. Madison does plan on us having pancakes with fancy toppings and I’m picking up the ingredients for our light but lovely Mexicali Pizzas.

This dressing has a bit of a kick with the addition of hot chili sauce but not so much that the kids ran from it screaming. I use a Sriracha HOT chili sauce but anything with some heat will substitute well.

I make each salad dressing as needed which is reflected in ingredient amounts. You can double or triple the recipe as required. These amounts suit the lunch time needs of two adults and two children.

Ingredients:
2 tbsp organic natural peanut butter*
3 tbsp olive oil
1/4 tsp hot sauce
fresh ground black pepper to taste
splash lemon juice to taste
splash of balsamic vinegar to taste

Combine all ingredients and whisk until well combined. Can be made ahead and refrigerated but should be brought to room temperature before serving and rewhisked.

*organic natural is my preference but any peanut butter you prefer will also work. Remember that processed peanut butters have a lot of added salt which will be reflected in the taste of the dressing.