I suddenly keep finding myself with way too many bananas ripe at the same time. So, I wanted a somewhat healthy snack that is easy to make and fast. I was able to come up with this panna cotta recipe to suit my personal needs and without adding too much fat to the nutritional value.
I did find it annoying to remove the panna cotta from the liners I used and it will require running a butter knife around the edge of the muffin slot to release. I think individual silicone muffin holders or individual ramakins may work best and can be used to serve without a need to remove the panna cotta at all. That’s just my personal opinion as I am not above eating an ugly panna cotta if it tastes good.
I wanted to create a snack that was both healthy and indulgent. The result is a not-overly-sweet edible cookie dough with protein and fiber benefits added from the red lentil base and reduced fat content from avoiding nut flours. The spices, extract flavor, and mix-ins can all be swapped out to create other flavors, but keep in mind that the raisins aid in the overall sweetness of the finished product. Some adjusting may need to occur to accommodate.
This makes a total of 3 cups of cookie dough which comes out to 12 servings at 1/4 cup each. The nutrition facts are as accurate as I could get them since the lentils ingredient was a generic “cooked lentils” as opposed to specifying red lentils. I used Elmhurst cashew milk for this recipe. You may sub 1+1/2 tsp of cinnamon for the spices above if you wish, but I cannot have cinnamon.
These chicken meatballs (right side of the image above) are going to pair well with an earthy, salty sauce. I personally wouldn’t add them to a tomato-based sauce. I think they could even do well with an alfredo-inspired sauce. I did not take structured notes for the sauce I made, but I basically just blended some veggies together. Here is what I can tell you about the sauce I made for them: 1 large celery bunch, 40oz mushrooms, 10oz broccoli, 1lb small yellow onions, parsley, rosemary, and thyme; pressure cooked for 15 minutes with 1.5 to 2 cups of water; added fresh chopped sage, salt, cumin, and olive oil before blending smooth with an immersion blender; next time I would make only half of what I ended up with and exclude the broccoli due to the ugly color result.
I was able to write down an accurate recipe for the meatballs, but the sauce and rest of the meal was from the heart (aka no notes). Here’s some of the details for those comfortable without recipes: 3 diced bell peppers (red, orange, and yellow), 1 bag of bok choy, chopped ginger root, diced shallots, coconut manna, olive oil, honey, lentil flour, the juice of 2 large navel oranges, thyme, salt, and garlic powder.
There are two methods for this and both are easy. One uses honey and vanilla to sweeten and the other uses fruit juice. If you come up with any additional methods, please feel free to share. My preference is the honey and vanilla version.
Update: I think the next time I make this, I will add a tsp of lemon juice to try to see if I can prevent the discoloration from the bananas.
4 to 5 medium to large onions, sliced or diced thin
1 to 2 tsp salt
2 to 3 tbsp honey
Heat a deep, large pan and melt the butter. Keep the temperated low to low-medium. The idea is to not burn your onions. The end result is a soft, amber-colored mix.
Add the onions to the melted butter in the pan and mix to coat.
Add salt to help sweat the onions. Cook down the onions for 15 to 20 minutes while stirring every few minutes.
Once the onions are translucent and much softer, add the honey and mix well.
Cook for another 15 to 20 minutes while stirring. Once everything has reached an amber color, remove from the heat and cool.
Much of this is intuitive. Prior to cooking the onions, I had 2.5 cups worth sliced. This cooked down to the 1 cup needed for my other recipe. You may also use some shallots in this recipe for a little kick (I wouldn’t go more than half).
Line a standard sized muffin pan and preheat the oven to 375F (190C).
Whisk the eggs and yogurt together well. Add the cheese and whisk until blended. Add in the onions, mushrooms, basil, thyme, salt, and pepper and mix well – as spoon or whisk may be used here.
Fill the muffin slots with the quiche mix.
Bake for 25 minutes or until the centers are baked through and there’s light browning on the tops.
Here is what I specifically used for this recipe: silpat muffin mold (no liner needed), 8 month intense manchego cheese (small dice), and simply organic dried thyme. A combination of shallots and onions may be used here as well.
Add the yolks to the dry curd cottage cheese and stir briefly to combine. Add in the flour, grated cheese, and salt (other seasonings added here). Stir until evenly combined, but avoid over-mixing. The dough will be moist and maybe a bit sticky, but it should be holding together well. If it feels too wet, just add in a little flour until it has the correct consistency. Think: playdough.
Roll out and cut the dough by sectioning out 4 equal portions. Using a knife or a bench scraper. Using your hands, gently roll out each wedge out into an even log, approximately 3/4-inch wide. Cut each log into individual bite-sized little gnocchi squares. Lightly dust the gnocchi with flour once more and give them a quick toss so that they are all lightly coated with flour. (Prevents sticking).
Boiled Gnocchi: Carefully transfer the gnocchi to the boiling water to cook. Remove once they float – usually after 30 seconds or so – and drain the gnocchi. Fried Gnocchi: place the gnocchi into a pan with hot canola oil. Allow to brown all over (mix around if needed) and remove to a dish with papertowels. These are more like a tater tot or cheese puff.
Serve: Serve immediately, tossed with your favorite sauce and whatever other ingredients sound good!