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Banana and Strawberry Popsicles with Condensed Milk

I had a can of condensed milk and was looking for a recipe for banana popsicles.  I had some ripe bananas to use up.  I found a few recipes that looked wonderful and one called for orange juice that looked lovely but I decided instead to use up some frozen strawberries I had.

Their recipe called for vanilla yogurt.  I had some fresh goat labane.  Labane is when they remove all the liquid off the yogurt until you get a very thick cheese.  The yogurt I had was not fresh and thought I would use this instead.

You can however use goat yogurt or any yogurt you please.

Ingredients:

  • 1 can of condensed milk (14 ounces)
  • 4 bananas
  • 6 large strawberries
  • 1 teaspoon of vanilla extract
  • 1 cup of goat labane and water to make liquid.

Note:  You can use regular yogurt here also

Directions:

Place all in a large blender and blend on high.  Pour into your popsicle molds and the put the stick in the center and freeze for at least 6 hours.

When you are ready to have a popsicle, place the end under hot water and twirl around to get the water on all sides and then around the top holder.  Test the popsicle until it will come out smoothly.

Red Bean Soup - So Easy

I just love this soup.  I have to admit I was not a lover of red beans before this soup, but afterwards, I can now see why red kidney beans are the number one healthy bean to eat in your diet.
 
Prep Time: 30 min
Cook Time: 2 hr 0 min
Level: Easy
Serves:8 to 10 servings


Ingredients: 

  • 2 tablespoons olive oil (virgin)
  • 1 1/2 cups chopped onions
  • 1/2 cup chopped celery
  • 1/2 cup chopped bell peppers
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon freshly ground black pepper
  • 4 bay leaves
  • 2 quarts chicken or beef stock or canned low-sodium chicken or beef broth
  • 4 cups cooked red beans, pureed in a food processor
  • 1/4 cup dry sherry (water)
  • 1/2 cup chopped green onions
  • 1/4 cup chopped parsley leaves
  • 1/2 teaspoon hot sauce

 Directions:

  1. Heat the oil in a large heavy pot over medium heat. Add the onions, celery, bell peppers, salt, cayenne, black pepper, and bay leaves. 
  2. Cook, stirring often, for about 5 minutes, or until the vegetables are wilted. Add the stock and beans, stirring to mix well. 
  3. Reduce the heat to medium-low and simmer, uncovered, until the mixture is smooth and creamy, 1 1/2 to 2 hours.
  4. Just before serving, add the sherry, green onions, parsley, and hot sauce. Remove the bay leaves.

Serve hot in soup bowls.