Blueberry Banana Muffins with Steel Cut Oats #MuffinMonday

Bananas and blueberries are the sweet fruit and steel cut oats are the hearty grains packed into a healthy breakfast treat to power you thru until lunchtime. These muffins contain whole fat dairy instead of oil.

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I think I'm more fond of baking with bananas than eating them fresh. There's a small window of banana perfection for me--I prefer mine just barely ripe with a bit of green on the stem. Once the bunch of bananas has moved on to full ripeness I'm more likely to make a Banana PB and Spinach Smoothie, or Banana Blender Waffles, or a Ham & Banana Pizza. Or muffins!

It's easy to store ripe bananas in the freezer--just open the door and slip them inside! There's no need to remove the skin and store in a different container, since the banana skin is the perfect covering for the banana no matter what the outer environment is like. That's better for the environment as well. Bananas take just a few minutes to thaw on the counter (put them on a plate if you think they'll get weepy) and they are ready to use in all sorts of baked goods. I made a video about how to deal with overripe bananas, another in my Cooking Hacks series. Please enjoy!

Triple Bacon Club Sandwich

This triple decker sandwich is packed with bacon! Starting with crisp bacon strips, tender slices of Canadian bacon, and an amazing Bacon Basil Tomato Mayo spread--this recipe is perfect for a game day crowd or a satisfying solo lunch with a good book.

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The Ohio Pork Board asked me to write a post about bacon. I can't believe I'm getting paid to do this. I mean, bacon. A crisp slice of bacon, crackling as I bite into it and then dissolving in my mouth . . . well that's bliss right there. Creating this recipe was truly a pleasure, and I hope you enjoy re-creating because it's easy to make this restaurant-quality dish right at home!

Simple Green Soup (Not Really a Recipe)

A simple healthy soup of fresh vegetables with plenty of greens, then pureed for smoothness. This soup is gluten and dairy free, and can be made vegan if you like.

Whoa-the dishes are actually matching this time!  Never happens here.

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After a month of indulging in my favorite holiday treats, and making my traditional holiday meals, and going out to holiday gatherings, I crave something simple like soup.  Soup that doesn't have lots of cream, that's just made with wholesome ingredients, soup that is going to help me reach my goals of eating more vegetables.

I have a terrible problem of reading recipes but not following them precisely.  I'll get an idea of something I want to make, or I've got stuff from the farm share I need to figure out how to use, so off I go in search of recipes.  I'll look in my cook book stash, my bookmarked recipe files, and surf the internet.  Usually I will find 2 or 3 different ones that look appealing, then cobble together my own creation.  Generally, the result tastes pretty good.

Except for soup.

I have not yet mastered the technique of making soup without a recipe.  Sure, I know how to use good ingredients.  I know to sauté the veggies to get some caramelization at the start.  I know soup is better the next day.  But the seasonings/spices/salting--especially the salt--trips me up.  I'm so afraid of over-salting that my family has gotten used to adding a few grinds from the salt grinder at the table.

This soup is like the Pirate Code:  more of a guideline, really.  The next time I've got a pile of leftover vegetables, and kale, I'll make it in a slightly different way.  Still good, enjoyed with a good bread and a hunk of cheese.  What isn't good, enjoyed with a good bread and a hunk of cheese?  I could eat that morning, noon, and night.

But back to the soup.