Ingredients
Banana Cream Pie
Crust:
- 1 TBSP Butter melted
- 4 TBSP Graham cracker crumbs
- 1/4 tsp Vanilla extract
Filling:
- 2 TBSP Half and half
- 1/2 Banana mashed with a fork until smooth
- 2 TBSP Sugar
- 1/2 tsp Cornstarch
- 1 Egg yolk
- 1/2 TBSP Butter
- 1/4 tsp Vanilla extract
- 2 TBSP Heavy cream
Rice
- ½ cup Brown rice
Pesto Salmon
- 8 oz Salmon skinless and boneless
- Salt to taste
- Black pepper to taste
- 6 TBSP Pesto sauce
- 2 wedges Lemon for serving
Steamed Broccoli
- 2 cups Broccoli stems removed and cut into florets
- Salt to taste
- Black pepper to taste
- 2 TBSP Cheddar cheese Shredded
- 1 tsp Butter (optional, for extra richness)
Apple Cider
- 24 oz Apple cider
Instructions
- Make the Banana Cream Pie Crust: In a bowl, combine butter, graham cracker crumbs, and vanilla extract. Press the mixture into the bottom of a ramekin or small oven safe vessel.
- Prepare the Filling: In a medium saucepan, combine half and half, mashed banana, sugar, cornstarch, and egg yolk. Whisk until well mixed. Cook over medium heat, stirring often, until it begins to boil. Boil for 1 minute while whisking constantly until the mixture thickens.
- Remove from heat. Stir in butter and vanilla extract until the butter has melted and everything is smooth.
- Cover the filling with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Let it cool at room temperature for 30 minutes.
- Spoon the cooled filling over the graham cracker crust. Cover and refrigerate for about 1 hour.
- Whip the Cream: Using an electric mixer or whisk by hand, whip the heavy cream until stiff peaks form. Top the cream pies with whipped cream before serving.
- Preheat the oven to 375°F (190°C).
- Rinse the rice under cold water. Cook according to the instructions on the package. Once tender season with salt and pepper to taste.
- Make the Pesto Salmon: Season salmon filets with salt and black pepper. Spread pesto sauce over each filet. Place on a baking sheet and bake for 15–20 minutes or until the salmon flakes easily with a fork. (Cook salmon to an internal temperature of 145°F (63°C).) Squeeze lemon wedges over the top before serving.
- Prepare the Steamed Broccoli: Bring a pot of salted water to a boil. Add broccoli florets, reduce heat, and simmer for 5–7 minutes until bright green and tender. Drain well. Then add back to the pot and sprinkle shredded cheddar. Melt in the oven or cover with a lid and let the cheese melt. Season with salt and pepper.
- Serve: Plate the pesto salmon over rice with steamed broccoli, banana cream pie and a glass of apple cider.
Nutrition
Calories: 1088kcal | Carbohydrates: 122g | Protein: 37g | Fat: 51g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 222mg | Sodium: 805mg | Potassium: 1526mg | Fiber: 7g | Sugar: 58g | Vitamin A: 2340IU | Vitamin C: 94mg | Calcium: 293mg | Iron: 4mg
Pesto Salmon
Ingredients
Banana Cream Pie
Crust:
- 1 TBSP Butter melted
- 4 TBSP Graham cracker crumbs
- 1/4 tsp Vanilla extract
Filling:
- 2 TBSP Half and half
- 1/2 Banana mashed with a fork until smooth
- 2 TBSP Sugar
- 1/2 tsp Cornstarch
- 1 Egg yolk
- 1/2 TBSP Butter
- 1/4 tsp Vanilla extract
- 2 TBSP Heavy cream
Rice
- ½ cup Brown rice
Pesto Salmon
- 8 oz Salmon skinless and boneless
- Salt to taste
- Black pepper to taste
- 6 TBSP Pesto sauce
- 2 wedges Lemon for serving
Steamed Broccoli
- 2 cups Broccoli stems removed and cut into florets
- Salt to taste
- Black pepper to taste
- 2 TBSP Cheddar cheese Shredded
- 1 tsp Butter (optional, for extra richness)
Apple Cider
- 24 oz Apple cider
Instructions
- Make the Banana Cream Pie Crust: In a bowl, combine butter, graham cracker crumbs, and vanilla extract. Press the mixture into the bottom of a ramekin or small oven safe vessel.
- Prepare the Filling: In a medium saucepan, combine half and half, mashed banana, sugar, cornstarch, and egg yolk. Whisk until well mixed. Cook over medium heat, stirring often, until it begins to boil. Boil for 1 minute while whisking constantly until the mixture thickens.
- Remove from heat. Stir in butter and vanilla extract until the butter has melted and everything is smooth.
- Cover the filling with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Let it cool at room temperature for 30 minutes.
- Spoon the cooled filling over the graham cracker crust. Cover and refrigerate for about 1 hour.
- Whip the Cream: Using an electric mixer or whisk by hand, whip the heavy cream until stiff peaks form. Top the cream pies with whipped cream before serving.
- Preheat the oven to 375°F (190°C).
- Rinse the rice under cold water. Cook according to the instructions on the package. Once tender season with salt and pepper to taste.
- Make the Pesto Salmon: Season salmon filets with salt and black pepper. Spread pesto sauce over each filet. Place on a baking sheet and bake for 15–20 minutes or until the salmon flakes easily with a fork. (Cook salmon to an internal temperature of 145°F (63°C).) Squeeze lemon wedges over the top before serving.
- Prepare the Steamed Broccoli: Bring a pot of salted water to a boil. Add broccoli florets, reduce heat, and simmer for 5–7 minutes until bright green and tender. Drain well. Then add back to the pot and sprinkle shredded cheddar. Melt in the oven or cover with a lid and let the cheese melt. Season with salt and pepper.
- Serve: Plate the pesto salmon over rice with steamed broccoli, banana cream pie and a glass of apple cider.
Nutrition
Calories: 1088kcalCarbohydrates: 122gProtein: 37gFat: 51gSaturated Fat: 18gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.4gCholesterol: 222mgSodium: 805mgPotassium: 1526mgFiber: 7gSugar: 58gVitamin A: 2340IUVitamin C: 94mgCalcium: 293mgIron: 4mg
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