Banana “Kinda-like" Ice Cream . . . and it’s dairy free!

We added pieces of a
chopped chocolate bar as
a topper. Yum!

I've seen a similar recipe on Pinterest and was intrigued. Of course it’s not the real thing (ice cream that is), but it is cold, creamy and dairy free. To make it simple I used ingredients in units of “3” but, feel free to vary according to your own taste. Serve it plain or add toppers such as chopped  chocolate bars, peanuts, etc. Hmmm, now I'm thinking I could use  bananas and Nutella next time; chopped hazelnuts would be a great topper for that combo.

Banana “Kinda-like" Ice Cream
. . . and it’s dairy free! About 4 servings

3 large bananas

3 tablespoonsful peanut butter


3 teaspoons (1 tablespoon) cocoa powder

1.     Slice bananas and freeze. (I put them in a covered freezer-safe container.)

2.     Add frozen banana slices, peanut and cocoa to the work bowl of food processor. Pulse until mixture is blended – it will be smooth and creamy.

3.     Transfer back to the freezer container and return to freezer for about an hour or until edges of mixture begin to set.

Recipe without photos . . .

Banana “Kinda-like Ice Cream”
. . . and it’s dairy free! About 4 servings

3 large bananas

3 tablespoonsful of peanut butter


3 teaspoons (1 tablespoon) cocoa powder

1.     Slice bananas and freeze. (I put them in a covered freezer-safe container.)

2.     Add frozen banana slices, peanut and cocoa to the work bowl of food processor. Pulse until mixture is blended – it will be smooth and creamy.

3.     Transfer back to the freezer container and return to freezer for about an hour or until edges of mixture begin to set.

Pork Stir-Fry . . . on the Fly

     Stir frying is a great way to use up leftovers . . . and that’s what we did with a section of pork loin that was left after making Smothered Pork Chops. Barry cut it into chunks and we sliced and chopped veggies that we found in my sister’s refrigerator, along with some onions from her pantry. 

     A solution of cornstarch mixed with cold soy sauce and some chicken stock added flavor to the mix plus created a light sauce.

     We served the stir-fry over rice and topped the dish with crispy rice noodles. Not only is stir frying a great way to clean out the fridge, it is a fast way to get a meal on the table . . . even if you don't have a wok! 

Stir-Fry Pork & Veggies    Serves 4

A handful of baby carrots, sliced on the diagonal

About ½ to ¾ cup broccoli florets, cut into small pieces

About ½ to ¾ cup cauliflower florets, cut into small pieces

2 tablespoons vegetable oil

About ½ to ¾ lb. pork loin chopped into bite-size pieces

½ of an onion, sliced

½ of a green pepper, sliced

2 to 3 ribs of celery, cut on a diagonal

Ingredients for thickening sauce: 2 Tbsp. cornstarch ½ tsp. granulated sugar, 4 Tbsp. soy sauce, 1 tsp. chicken concentration or a bouillon cube (optional), 1 cup cold water – mix cornstarch with sugar and then add remaining ingredients and have ready for step 4.

Cooked rice

Crispy rice noodles

1.  Partially steam the carrots, broccoli and cauliflower florets. Drain.

2.  Heat 2 tablespoons oil in a pan over medium high heat until hot, Add meat; stir fry, stirring almost constantly, until meat loses pink color and begins to brown.

3.  Add sliced onions, pepper and celery; cook and stir until tender-crisp.

4.  Add steamed veggies

5.  Add thickening sauce (see ingredient list above); let mixture boil and thicken, stirring and watching closely. Add more water if  sauce becomes too thick.

6.  Serve over hot rice and top with crispy fried noodles.

Also check out our recipe for Chicken Stir-Fry, 

Recipe without photos . . .

Stir-Fry Pork & Veggies    Serves 4

A handful of baby carrots, sliced on the diagonal

About ½ to ¾ cup broccoli florets, cut into small pieces

About ½ to ¾ cup cauliflower florets, cut into small pieces

2 tablespoons vegetable oil

About ½ to ¾ lb. pork loin chopped into bite-size pieces

½ of an onion, sliced

½ of a green pepper, sliced

2 to 3 ribs of celery, cut on a diagonal

Ingredients for thickening sauce: 2 Tbsp. cornstarch ½ tsp. granulated sugar, 4 Tbsp. soy sauce, 1 tsp. chicken concentration or a bouillon cube (optional), 1 cup cold water – mix cornstarch with sugar and then add remaining ingredients and have ready for step 4.

Cooked rice

Crispy rice noodles (the kind that comes in a can)

1.  Partially steam the carrots, broccoli and cauliflower florets. Drain.

2.  Heat 2 tablespoons oil in a pan over medium high heat until hot Add meat; stir fry, stirring almost constantly, until meat loses its color and begins to brown.

3.  Add sliced onions, pepper and celery; cook and stir until tender-crisp.

4.  Add steamed veggies

5.  Add thickening sauce (see ingredient list above); let mixture boil and thicken, stirring and watching closely. Add more water if sauce becomes too thick.

6.  Serve over hot rice and top with crispy fried noodles.

Pasta Pot . . . top-of-the-stove casserole

This top-of-the-stove casserole is quick and easy to make. Kind of like a hamburger helper dish . . . without the boxed ingredients. Barry just used the fresh produce and packaged items that were on hand in my sister’s refrigerator and pantry.

Pasta is cooking according
to package directions.

Pasta Pot  . . . top-of-the-stove casserole

½ to ¾ cup yellow onion, diced

½ of a green pepper, diced

2 cloves of minced garlic

2 to 3 tablespoons olive oil

1 lb. lean ground beef

2½ to 3 cups marinara or spaghetti sauce (purchased or homemade)

8 oz. Penne Rigata, cooked according to package directions and then drained
About 1/4 to 1/3 cup Parmesan cheese

Salt and pepper to taste

1.  Sauté onions, pepper and garlic in olive oil. Add ground beef and cook until it browned.

2.  Add marinara sauce and drained pasta; stir in Parmesan. Taste and season with salt and pepper if needed.

Other possible additions: mushrooms, Cheddar cheese, black olives, etc.

Recipe without photos . . . 

Pasta Pot  . . . top-of-the-stove casserole

½ to ¾ cup yellow onion, diced

½ of a green pepper, diced

2 cloves of minced garlic

2 to 3 tablespoons olive oil

1 lb. lean ground beef

2½ to 3 cups marinara sauce (purchased or homemade)

8 oz. Penne Rigata, cooked according to package directions and then drained

About 1/3 cup Parmesan cheese

Salt and pepper to taste

1.  Sauté onions, pepper and garlic in olive oil. Add ground beef and cook until it browned.

2.  Add marinara sauce and drained pasta.  Stir in Parmesan. Taste and season with salt and pepper if needed.