Kalebs Banana Cream Toast Recipes

BANANA CREAM FRENCH TOAST

Steps:

• For topping: combine bananas, orange juice, sugar and lemon juice and cook over medium heat for 5 minutes or until the bananas become very soft.
• With a slotted spoon, transfer bananas to blender.
• Add 1/4 cup of the liquid from the pan and puree until smooth.
• Place in a bowl, cover with plastic wrap and chill until cold (at least 2 hours).
• Just before serving, beat whipping cream in a medium bowl until stiff peaks form.
• Fold banana puree into whipping cream.
• For French toast, whisk together the eggs, milk, cinnamon and vanilla.
• Dip bread slices into egg mixture, coating both sides well.
• Melt butter in skillet or griddle and cook slices over medium heat until golden brown.
• Keep slices in warm oven until all are completed.
• Serve with a generous dollop of banana cream topping and garnish with a few slices of freshly sliced bananas.

BRAISED KALE AND BEANS

Steps:

• Cut tough stems off kale and discard. Stack leaves, roll tightly and cut crosswise into 3/4-inch strips. Transfer to a large bowl and cover with cold water; swirl to remove grit. Drain in a colander. Clean a second time if water in the bowl looks visibly dirty.
• Heat oil in a saucepan over medium heat. Add onion and a pinch each of salt and pepper. Cook, stirring often, until golden brown around the edges, about 3 minutes. Add garlic and sage; cook and stir until fragrant, about 1 minute.
• Stir in vegetable both, scraping up any browned bits from the bottom of the saucepan. Cover, reduce heat to low, and simmer, about 5 minutes. Increase heat to medium and add the kale. Season with salt and pepper and stir until just wilted, about 2 minutes. Cover and cook until tender but not soft, about 3 minutes.
• Uncover saucepan; stir in beans and hot sauce. Stir until beans are heated through, 2 to 3 minutes. Season with salt and pepper.

SLOW-BAKED BEANS WITH KALE

Steps:

• Preheat the oven to 225 degrees. Meanwhile, bring a large pot of water to a boil, salt generously and add the kale. Blanch for two minutes, then transfer to a bowl of ice water. Drain, squeeze out water and cut into ribbons. Set aside. (I blanch the kale to extract some of the bitterness, but you can skip this step if you wish).
• Heat 2 tablespoons of the olive oil over medium heat in a large ovenproof casserole. Add the onion, carrots and celery. Cook, stirring often, until the onion is tender, about five minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add the dissolved tomato paste, and bring to a simmer.
• Add the drained beans, the remaining water, the bouquet garni, herbes de Provence and salt and pepper.. Stir in the kale, bring to a simmer, cover and place in the oven. Bake three hours until the beans are tender and creamy. Taste and adjust salt.
• Mix together the remaining olive oil and the bread crumbs. Sprinkle the bread crumbs over the beans, and continue to bake another 30 minutes to an hour until the bread crumbs are lightly browned. Remove from the heat and serve; or allow to cool slightly and serve.

EASY BAKED BANANA FRENCH TOAST

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 9x13-inch baking dish.
• Whisk eggs, milk, brown sugar, butter, vanilla extract, ground cinnamon, and ground nutmeg together in a bowl. Stir bread cubes and bananas into egg mixture until coated; pour into prepared baking dish.
• Bake in preheated oven until a knife inserted in center comes out clean, 35 to 40 minutes.

BRAISED KALE WITH BLACK BEANS AND TOMATOES

Steps:

• Using a sharp paring knife, slice off the hard, central vein of each kale leaf.
• Stacking 3 to 4 leaves at a time, cut them crosswise into half-inch strips.
• Rinse in a colander or sieve and shake well, leaving some moisture clinging to leaves.
• In a large Dutch oven or heavy pot, heat oil over medium-high heat.
• Saute onion until translucent, about 4 minutes.
• Add kale and mix until wilted, about 3 minutes.
• Add tomatoes and garlic.
• Cook, stirring, until tomatoes soften slightly, about 3 minutes.
• Add beans and broth.
• Bring to a boil, reduce heat and simmer until kale is tender, about 30 minutes.
• Season to taste with salt and pepper.
• Serve as a side dish or over brown rice for a main course.