Banana-Loquat Smoothy: Chicklets in the Kitchen Blog Post

Banana-Loquat Smoothie

So last month I posted a coconut-lemon whip recipe which I made from meyer lemons from my daughter’s back yard tree. She also had, loquats, ripening. A loquat is a cross between a plum and a cumquat. Sweet, yellow, small (1 – 2 inch) oval shaped fruit with anywhere from 1 to 4 fair-sized seeds inside, depending on how big the loquat is.

The loquats are delicious, sweet and succulent. Unfortunately, they don’t travel or keep well so not a commercial fruit as far as I can tell. I was very fortunate, then, to get about a pint of them.

Rather than eat them one by one, I cut them in half, de-seeded them, cut in quarters, and dropped into my blender. This time of year I prefer smoothies for breakfast to juice as with a smoothie you get all of the fiber. Also, I don’t, yet, have a juicer.

Banana-Loquat Smoothie

Hardware

Cutting Board

Knife

Blender

Cup and straw

 

Ingredients

1 pint Loquats, cut in half, seeded, then cut into quarters

1 ripe banana, chunks

1 cup Almond Milk (more or less as desired thickness)

 

Directions:

Put the cut loquats, the banana, and the almond milk in the blender. Blend on puree until smooth. Add ice if you want it very cold. (Lessen the amount of almond milk if you do.) Pour into your glass.

Enjoy.

Thanks for stopping by Chicklets in the Kitchen. Do you have a favorite smoothie to serve family or guests? Please tell us about it in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Mysteries, and a lot of other things and you can find links to all of my books at www.ConniesRandomThoughts.com

Advertisements

Homemade French Fries

I was going to post about cookouts on Labor Day, but the truth of the matter is, I haven’t unfurled our barbecue grill since my ex left. I’m afraid to use the thing since the time I tried to start it without supervision and singed the hairs off my arm. I’m just grateful that’s all I did, and I can laugh about it now, but propane makes me nervous. Just ask the manager at my first apartment. Every time the pilot light went out, I called the main office.

Anyway, we had some fun today at my house. After a pity party in which I bemoaned my lack of success with OurTime.com, I decided to get off my arse and go do something. As it turned out, I’d split up a bag of white potatoes I picked up at the farmer’s market, half for boiling, half for french fries. See, ever since we had Boardwalk Fries in Ocean City, I’ve wanted to make homemade fries, to prove to the boys that fresh food was way better than fast food. Continue reading

Kale Chips

I can’t believe this just happened. I was in the kitchen, testing out the kale chips recipe, when my 16 year old walked in and saw the bag on the counter.
“Kale! What’s kale?” he shrieked.
I said, “I’m making kale chips. Want to try some?”
He reached into the bag and ate a leaf. To that point, I’d only sniffed it. I was a little iffy when I noticed the bag said “A bold and bittersweet flavor.” It made me think of broccoli rabe, which is bitter and a very acquired taste. It took me a while to learn to like it but I do, so long as it’s smothered in garlic and/or cheese.
I turned to see his reaction. Continue reading

Cucumber Salad

I thought about it for a little while (all right… it was only a couple of seconds… I thought about what I had in my refrigerator and went from there) and decided I’d delve into the dank, mystical corridors of the cucumber salad.

Now, I’ve always loved this salad. It’s a refreshing dish that is light and palate cleansing. I’ve only seen it done in one restaurant, namely the California Grill on top of the Contemporary Hotel on the Walt Disney World property, overlooking the Magic Kingdom. The salad is usually served with one or two of the most excellent sushi dishes prepared by Yoshi… I wish I had a picture of it somewhere in my archives, but… oh wait! There it is! Continue reading