Down for some Monkey Business

     I was poking about in the freezer, searching for something to eat and saw a bag of what looks to be calamari.  I've made this mistake many times over the (we'll say months) only to realize that it is a bag of sliced frozen bananas.  Time for some Monkey Business!  You'll need:

•  
• 1 lb of frozen and sliced bananas
• 3 oz heavy whipping cream
• 10 oz nonfat Greek Yogurt
• splash of vanilla
• cinnamon to taste ( I forgot to add it, so I guess my taste was 0%)
• 5 spoonfuls of Asian cereal mix (I'll see if I can find a substitute that can be easily found by the masses)

 

     I first blent (new word for you Webster's) the banana slices to get an idea of how many I actually added so that I could tell you all exactly what to expect when expecting a banana smoothie.  I guessed a pound and it blended down to 500ml.  not really important I guess... Anyways, I suppose blend everything but the cereal and whipping cream until smooth, this might be hell on lesser blenders.  Then add the cereal, thoroughly blend, and finish by blending in the whipping cream.  Let it blend for a good while; not so long that it burns the motor, but long enough to really whip up  that crème and moisten that cereal up.  If successful you should end up with a smooth consistency of a milkshake ice cream.  A good blender will really whip up a frothy treat so long as you don't skimp out on that whipping cream. 

Concocting Concoctions like a Pro

     Perhaps some have noticed, but so far none of my concoctions involve ice.  One might think that ice is a necessary staple for any chilly blended dessert, but I disagree.  Sure ice may grant instant gratification, but what if you cannot finish your beverage in one sitting?  How it must feel to return to your concoction only to gag in dismay at the horrid taste of watered down mush.  This is why many of my recipes utilize frozen fruit.  this serves two purposes,  keeping consistency and texture to a maximum, while preventing watered down flavor.  It also serves a third purpose that may go unseen to some wielders of the blender: freezer conservation.  

     Personally, I do not have a lot of room in my freezer.  As much as I'd love a fat bucket always loaded with ice, I instead have meat, ice cream, vodka, or some other  food staple taking up space.  I don't think I've had an ice cube in my freezer in the last two to three years.   This will have to change; however, as I have a recipe in mind for an upcoming post that will require significant amounts of ice.   regardless, I tend to keep frozen fruit in my freezer rather than ice cubes, so when things start to look bleak for my fruit-bowl, into the freezer its contents go.  Gotta love damn-near alcoholic, peeled,  frozen bananas!