I've made Valerie's Peanut Butter and Banana French Toast twice now. I love it! I dollop a little vanilla yogurt (Brown Cow Cream Top) on top to give it some moisture; it also provided a nice tangy sweetness. Delish!
Also, one day last week, I fulfilled a lunchtime hankering for pasta with a simple quick sauce by whipping up this creamy walnut sauce. I had enough left that I froze it in an ice cube tray (a trick learned from my neighbor Margie), and bagged the sauce cubes into the freezer for an even quicker lunch in the future!
Walnuts were included in our local paper's Top 10 Superfoods for 2010 the day I made the sauce, so I felt like I was doing something especially good for myself - which made me feel better about the extra parmesan cheese I scooped in generously.
Keep the breakfast ideas coming. They're helping. And just in case anyone has looked back on that post and found a new anonymous comment involving Brer Rabbit syrup - that was from my dad; an appreciation - nay, even a fondness - for bacon grease obviously runs in the family!
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Hey Amy, speaking of pasta and nuts, have you ever tried a pesto made with cilantro instead of basil and pecans instead of pine nuts? (Basically cilantro, garlic, toasted pecans, salt, pepper, olive oil, and parmesan cheese whizzed up in a food processor) It is so stinking good! But I don't know if pregnant ladies need "stinking" good food or not... It's good on pasta. And even good to make quesadillas - spread some thick on tortilla, top with cheese, another tortilla, skillet it up and it is deliciousness incarnate.
ReplyDeleteVal - I have actually made cilantro pesto before - and "stinking good" is right. It's been awhile though and I've got a bunch in the fridge that's probably nearing the end of its life - maybe I'll whip some up today. (I think it also makes a good tortilla chip dip).
ReplyDeleteI've been meaning to tell you how much I have enjoyed these different breakfast posts, and am especially keen on trying the spaghetti carbonara recipe. Thanks, Amy!
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