Ballerinas and (Coconut Lime) Banana Bread

Yes, that's my son in a tutu.

Coconut Lime Banana Bread

This morning while Gracie got in some snuggle time with Daddy, the "twins" and I headed into the living room where we turned on their favorite Putamayo kids CD (Animal Playground), put on their tutus, and they did some awesome ballet moves while I got started on a unique new banana bread recipe I found via Pinterest on the very colorful, very DIY blog, MADE. If you haven't yet enjoyed the rockin' multilingual tunes on this children's CD, I highly recommend it. Robert and I have a (growing) collection of about 20 Putamayo CDs that we like to add to whenever we're traveling, and we picked this one up back before we even had kiddos and it has become a family favorite that is near and dear to our hearts. I mean, come on, what toddler doesn't love dancing and singing to a French version of Old MacDonald or some Ladysmith Black Mambazo?? The bread - a coconut lime version of your classic banana bread - is pretty simple, yet has a very special glaze that definitely sets it apart from any would-be competition! You can view the recipe (with step-by-step photo instructions) here. It tasted pretty darn good straight out of the oven, but I have to say, after letting it sit all day (it always seems to get moister after sitting for awhile, which also gave the glaze time to cool and "candy" the bread...) it was absolutely scrumptious! I couldn't help myself from having a second slice...and then a third (hey, it's all good - I'm pregnant;)). And if that's any indicator, that means by tomorrow morning it will be - dare I say it - even better! and I may just have to sneak into the kitchen early and finish the entire loaf! Definitely making this one again - it would even make a good hostess dessert or snack for book club (since the glaze makes it more like a cake than a bread...). Oh, and since I was out of all-purpose flour I used all whole wheat and it still came out delicious! Tasty and healthy - win, win!

Balsamic Chicken Sausage with Green Lentils

*picture stolen from Google images...the recipe below comes out even prettier - but we ate all of it before I thought of taking a photo!

I picked up the Food&Wine 2007 annual cookbook at the used bookstore the other day and decided to try 5 new meals this week. Tonight's pick was "Lentils with Chicken Sausage". I was pretty sure Robert and I would like it (which we did), but I had no idea it would be such a hit with the kiddos! I don't think I've ever seen Grace open her mouth so wide, and Audrey was picking up her bowl and slurping it down! Oliver seemed to like it too (duh - it's food), but I thought it was funny that he picked the spinach out of each bite:) Here's the recipe - with a few minor adjustments/tips. Oh, and as you can see, I've given it a slightly more colorful and descriptive name...the other one sounded so tasteless and boring!

Balsamic Chicken Sausage with Green Lentils:

1 C dried green lentils

4 C chicken broth (you could even use 3C - ours was pretty "soupy")

1 carrot, cut into 1 inch pieces

1 celery rib, cut into 1 inch pieces

1/2 small onion, coarsely chopped

1 garlic clove, cut into pieces

2 T olive oil

4 thyme sprigs

1 C baby spinach leaves (stems removed), coarsely chopped

salt and pepper

*4 precooked chicken sausages, thickly sliced

1.5 T balsamic vinegar

*I used Trader Joe's Sweet Apple Chicken Sausage (comes in a pack of 5). You can also use Aidells Chicken&Apple sausage - just make sure the chicken sausage you choose is somewhat sweet. Lentils can be pretty "plain" - and the sweetness really adds to the dish and gives it some extra flavor!

1. In a large soup pot, combine the lentils and chicken broth. Cover and bring to boil.

2. With either a food processor or onion chopper, pulse carrot, celery, onion, and garlic until all are very finely chopped. In a large skillet, heat 1T olive oil. Add the finely chopped vegetables and thyme sprigs and cook over medium-high heat until veggies are soft (about 3 minutes) stirring frequently so they don't burn. Add cooked veggies to lentils/broth. Cover and cook over medium heat until lentils are tender (about 20 min). Stir the baby spinach into the lentils; season with salt and pepper.

3. Meanwhile, heat the remaining 1T olive oil in the skillet. Add the sliced chicken sausages and cook over medium heat, turning sausages occasionally until browned on all sides (about 8 minutes). Add the balsamic vinegar to skillet and toss and cook for 1 minute more.

4. Spoon lentils into bowls discarding thyme sprigs as you find them. Top with chicken sausages and serve immediately!

I'll be making this one again soon...let me know how you like it!