We have several days of school under our belts by now and so far things are under control. The drama and tears (mine) have been kept to a minimum, though I am terribly sad that the carefree days of summer are gone. We’re down to the brass tacks of long practices after school and backpacks weighed down with loads of homework. We moms play lots of different parts, but our roles on the sidelines as cheerleaders and chefs at times seem to be the most important. These kiddos need encouragement and calories to consume. Here are three thoughts on what to feed your favorite students and athletes as you root them on this week.
Remember these Browned Butter Blueberry Muffins from a few weeks ago? Those were such a hit here that I made them two more times, then I did a little experiment with a banana version (scroll down for the recipe). Oh my heavenly stars. You need these muffins in your life. Or on your breakfast table at the very least. Bananas are on sale on Wednesdays during Sendik’s 7 Days, 7 Ways to Save Sale. Buy a bunch. Buy a bunch of bunches, and make these muffins as soon as you have three bananas that are nice and ripe.
Start the school year off by avoiding a brown bag sandwich rut (I say this to myself as much as to everyone else!). My middle child takes cold lunch every day and is constantly suffering from sandwich burnout. These Turkey Wraps with Chipotle Mayonnaise are an awesome change from boring old peanut butter benders or plain baloney on white. Sendik’s Smoked Turkey is on sale on Mondays during 7 Days, 7 Ways. Romaine lettuce and Wisconsin Mild Cheddar are on sale in this week’s Sendik’s Sale Ad. I love these wraps for an easy, no-cook dinner too.
Lastly, break out that slow cooker that’s been collecting dust all summer (again, I say this to myself, too). Pork Shoulder Roasts will be on sale this Saturday only, making it the perfect time to snap up one for game day Shredded Pork Carnitas, and another to stash away in the freezer. Not only are carnitas excellent football watching food, they are one of the easiest, most delicious versions of tacos that you will ever eat at home. Honestly.
Now, for the muffin recipe:
BANANA MUFFINS WITH STREUSEL TOPPING
YIELDS: one dozen
SOURCE: The Gourmet Cookbook, p. 641; edited by Ruth Reichl
6 T. unsalted butter, melted
1/3 c. milk
1 large egg (Safest Choice Pasteurized Eggs are on sale)
1 large egg yolk
3/4 t. vanilla extract
1 1/2 c. all purpose flour
3/4 c. sugar
1 1/2 t. baking powder
3/4 t. salt
3 medium sized, well ripened bananas, mashed (on sale on Wednesdays during 7 Days, 7 Ways)
3 T. cold unsalted butter, cut into 1/4″ cubes
1/2 c. all purpose flour
3 T. sugar
Put a rack in the upper third of your oven and preheat oven to 375. Place twelve liners in a muffin tin and coat liners and top of pan with cooking spray. Set aside.
In a medium bowl, whisk milk, egg, yolk, and vanilla until well combined. Stir in the melted butter.
In another medium bowl, whisk together flour, sugar, baking powder, and salt. Add milk mixture and stir until just combined. Gently but thoroughly fold in the mashed banana.
Divide the batter among muffin cups and spread evenly.
Combine all topping ingredients in a small bowl and rub together with your fingertips until crumbly. Sprinkle evenly over batter in cups.
Bake until golden and crisp and a wooden pick inserted into center of a muffin comes out clean, 20 – 22 minutes. Cool in pan on a rack for 15 minutes, then run a knife around edges of muffin tops and carefully remove from cups. Serve warm or at room temperature.Fresh, Frugal, Fabulous, News | September 5th, 2013