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Leftover Zucchini and Bananas Morph Into Roasted Veggies and Stovetop Banana Pudding

Roasted Veggies alongside grilled steak

Roasted Veggies alongside grilled steak

Stovetop Banana Pudding

Stovetop Banana Pudding

 

What happened to me yesterday has happened to most, if not all, of you. It’s about the refrigerator being stuffed so full of leftovers that not one more item can be jammed in. In my defense, I had a lot going on this week, testing recipes for various events and classes.

The catalyst, though, that made me finally clean the refrigerator out was my husband, Frank, not being able to find pickles for his sandwich. Now I usually put the pickles on refrigerator door, but in their place were 3 large bananas. (Yes, bananas stay good for a couple days refrigerated. The peels may darken, but the inside will stay white).
So where were the pickles? Hidden behind 2 zucchini and 1 bell pepper way back on the bottom shelf.

The zucchini, pepper and bananas were too good to toss to the chickens, so I decided to use them up for supper.

The veggies got roasted to serve alongside steak.

The bananas went into a classic banana pudding. Leftovers never tasted so good!

Roasted zucchini and bell peppers with herbs

You can use yellow squash, too. Just cut zucchini into thick slices. Cut peppers into thick wedges. Toss with a bit of olive oil (just enough to coat – don’t overdo). Season with salt and pepper. Lay in single layer on baking sheet. Roast at 425 about 25 minutes turning over once. The peppers may be done before the zucchini, so check them sooner.

Remove and drizzle with lemon juice, sprinkle with a few cayenne pepper flakes if you like, along with Romano or Parmesan.

Two-way banana pudding

I just cooked the pudding on top of the stove and layered it with

bananas. I froze the whites of the eggs for later use.

If you make the baked version, save the whites for meringue.

Ingredients

1/2 cup sugar

1/3 cup flour

3 egg yolks for stovetop; 3 egg yolks and whites for baked version

2 cups milk

2 teaspoons vanilla

3-5 ripe bananas, sliced

Instructions

Stovetop version with bananas

Mix sugar and flour together. Whisk in yolks and milk

until mixture is smooth. Either cook over a double boiler, or a nonstick

pan on medium low, for 10 minutes or so until thickened, whisking

pretty much the whole time. Stir in vanilla. It won’t get extremely thick,

but when you put a little of the pudding onto a spoon and cool it a bit,

you should see a track when you run your finger down the middle.

Starting and ending with pudding, layer with bananas in individual serving bowls or one bigger bowl. Place in refrigerator with a piece of plastic wrap on top to prevent skin from forming until completely thickened and chilled. Serves 6 or so.

Baked version with vanilla wafers and meringue

Preheat oven to 350.

Beat whites until soft peaks form; gradually add 1/4 cup sugar and beat until stiff but not dry.

Spread small amount of pudding on bottom of 1-1/2 quart casserole. Cover with a layer of vanilla wafers and sliced bananas. Continue to layer pudding, wafers and bananas to make a total of 3 layers each, ending with pudding.

Spoon meringue on top, spreading to cover entire surface. Make little peaks with a spoon or knife.

Bake until meringue is golden brown on top, about 15-20 minutes. Cool slightly or refrigerate.

Tip for simple vanilla pudding

Don’t add bananas, meringue or vanilla wafers.

When we were in German for Oktoberfest, the cream puffs were filled with this kind of vanilla pudding.

Can you help? Ruth Lyons Halloween stew

Reader Ginny M. needs this stew. Ginny said: “my-mother-in law made it for years and I can’t find my recipe since we moved! Sure hope you have it!” It’s not one I’m familiar with, but I’m hoping one of you has a recipe. Please share if you do.

 

 

 

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