Wednesday, April 01, 2009

TNT and a bomb of a banana recipe!

I'm signed up again with Team in Training! This time I will run the Denver Marathon on Oct 18th. That is going to be an adventure, as the longest race I've done is a half marathon. Here's to my IT bands holding up! but I figure if I want to do a full Ironman triathlon in 2011 (IM Florida) then it might be good for my overall endurance training to do a marathon. And since this will be about 2 years prior to the full IM, I should have plenty of recovery time! :-)

But since I am signed up with Team in Training - that means more fundraising! Here's my online page - my goal is $2000.
http://pages.teamintraining.org/rm/denver09/ndrummer

and since it's been a while since I've posted a banana recipe, here's one from Emeril...

Banana Quesadillas
http://www.foodnetwork.com/recipes/emeril-lagasse/banana-quesadillas-recipe/index.html


Ingredients
1 pound cream cheese, at room temperature
1/2 cup confectioners' sugar
2 ripe medium bananas, peeled
10 flour tortillas (7 inches in diameter)
4 tablespoons butter
2 1/2 cups caramel sauce, warm, recipe follows
4 medium bananas
Whipped cream
Fresh mint sprigs
Directions
In the bowl of an electric mixer, beat the cheese until smooth. Add the sugar and bananas, continue to beat until smooth. Spread 1/4 cup of the filling over half of each tortilla. Fold the other half over the filling and press slightly. Place on a large plate and cover with plastic wrap. Refrigerate until the filling sets, about 30 minutes. In a large saute pan, over medium heat, melt 1 tablespoon of the butter. Pan-fry the tortillas in batches, 3 at a time, until golden on each side, about 2 minutes per side. Repeat the above process with the remaining butter and filled tortillas. To serve, slice each filled tortilla into thirds. Arrange the slices in the center of each serving plate. Spoon a 1/4 cup of the warm caramel sauce over each plate. Peel the bananas and slice 1/4-inch thick. Garnish each plate with the sliced bananas, a dollop of whipped cream and a sprig of fresh mint.

CARAMEL SAUCE
Recipe from Everyday Is A Party Cookbook, by Emeril Lagasse, with Marcelle
Bienvenu and Felicia Willett, published by William Morrow, 1999
1 cup sugar
1/2 cup water
1 cup heavy cream
In a small, heavy saucepan, combine the sugar and water and bring to a boil, stirring often. Cook, stirring occasionally, until the mixture is a deep caramel color and has the consistency of a thick syrup, 10 to 15 minutes. Remove from the heat. Stir in the cream, return the saucepan to high heat, and boil the sauce until it regains the consistency of a thick syrup, about 2 minutes. Yield: about 3/4 cup

5 comments:

Jess said...

You can make these for me in June. :)

Terry Odell said...

I guess if I ate that, I'd have to run a marathon.
Good luck. You know I'm required to worry ... the guy who ran the first one died, after all.

Nicole said...

Yeah - I'll try to make something banana-licious when you are here.

Mom-your worry should be minimal for the marathon. There was a recent article out saying that triathlons are actually more deadly than marathons. The swim seems to get people...

Jess said...

LOL! And that's supposed to be comforting? I took Loki for a jog..not sure how far it is, but it's just our walk route that takes about 20-30 minutes to walk. My orthotics make my sneakers squeakers, but my knees didn't hurt at all. But man, my cardio SUCKS.

Nicole said...

Tim actually did a cardio workout today! He's been running about 1-1.5 miles on the treadmill before he lifts, but today he just did 30-40 minutes of running (well, run/walk mix) which is a good way to build endurance. wow!