August: Bananas

Bethany's Chicken Coconut Columbo:

1 lb boneless, skinless chicken thighs, cut into strips
1/2 cup chopped onion
2 tbsp vegetable oil
1 can (14oz) coconut milk
1lb butternut or acorn squash, peeled and cut into 1in cubes (2 1/2 cups)
1 tbsp curry powder
1/8 tsp ground cloves
1 small green or red bell pepper, cut into short stripes
2 medium firm bananas, sliced
2 tbsp lime juice
Hot cooked rice

Cook and stir chicken and onion in hot oil in large skillet over medium-high heat until chicken in browned. Stir in coconut milk, squash, curry and cloves. Bring to a boil. Reduce heat, cover and cook 10 to 15 minutes or until squash is tender. Stir in bell pepper; cook 2 minutes or until pepper is tender crisp. Stir in bananas and lime juice. Serve over rice.


Jennifer's Spicy Fruit and Ham Pasta Salad:

2 1/2 large bananas, sliced
1/2 lb baked ham, cubed
3 cups cooked macaroni (or other small pasta) cooled
1 cup celery, sliced (about 3 stalks)
1/4 cup green onions, sliced
1/4 cup light mayonaise
1 tbsp chili sauce
2 tbsp lemon juice

Combine bananas, ham, macaroni, celery, grapes and onions in large bowl. Stir together mayo, chili sauce and lemon juice in small bowl. Pour dressing over salad and toss, evenly coating ingredients.

Shauna's Dark Chocolate Chip Banana Muffins: 
2 whole very ripe Chiquita Bananas (skin should have brown spots)
 1 large Egg, beaten 
1/2 cup Sour cream
 1/4 cup Butter, melted
 1 cup Sugar
 1 cup Flour
 1/4 tsp. Baking soda
 1/4 tsp. Salt
 6 oz. 70% cacao Chocolate baking bar
 3/4 cup mini semi-sweet Chocolate chips 
 1/2 tsp. Vanilla

Preheat oven to 375 degrees F. Line muffin tins with paper or foil cups. Mash bananas in a medium bowl, leaving some small chunks. Stir in egg, sour cream and melted butter. In a large bowl combine the sugar, flour, baking soda and salt. In a small, microwave-safe bowl, melt chocolate baking bar in the microwave on high power for 45 seconds. Stir. If un-melted pieces remain continue microwaving and stirring the chocolate in ten-second intervals until it is all melted and smooth; set aside. Pour the banana mixture into the dry ingredients and stir just to combine. The batter should be lumpy. Stir in melted chocolate, 1/2 cup of mini chocolate chips, and vanilla. Divide batter among the prepared muffin cups and sprinkle each with the additional 1/4 cup mini chocolate chips for the topping. Bake at 375 degrees for 15 to 20 minutes. Muffins are done when the tops of the muffins look dry and cracked. Because of the melted chocolate chips in the muffins the traditional toothpick test may not be reliable.