While I love grabbing dinner or frozen yogurt with friends, in the last year or so I’ve become rather fond of cooking with them in lieu of going out for food. I discovered the librarian is a fellow foodie so I have yet another partner-in-crime in the kitchen. (I thought about dubbing him as the co-teacher since he’s the one I taught the chronic disease self management course with, but the librarian sounds slightly more fun. But that’s neither here nor there.)
Since he selected basil garlic lime pork chops (fantastic!), I found a good pairing of parmesan lime zucchini. The lime added a nice kick to it and wasn’t too strong, which was my fear when I found the recipe. I may even whip it up again for the other zucchini I have. You know it’s good when it doesn’t even need the parmesan cheese added…
Not that I needed another side dish (and normally salad is my MO for situations like that) but I spotted a slim potato casserole on pinterest earlier this week and wanted to make it to pair with my leftover black bean burgers. It was a win-win situation if you ask me. That dish did get extra cheese simply because we really like cheese (then again, who doesn’t?).
Naturally a meal like that wouldn’t be complete without dessert. I was rather intrigued when he mentioned a homemade single-ingredient ice cream (though we cheated — no surprise there given how I cook — and put cinnamon on it later) because I couldn’t quite figure out the logistics of it. It finally clicked when he showed up with frozen bananas.
Despite being rather skeptical, I was pleasantly surprised by how awesome it tasted! Even now I can’t quite describe it, but suffice it to say, I’m a fan. It doesn’t quite replace my frozen yogurt addiction, though it’s a great healthy alternative and something to make at home in a bind (provided you have frozen bananas, which is a great solution for my bananas when they start to brown).
It almost makes me want to get a food processor. Almost.