Simple banana ice cream

I don't use an exact science for this.  It is really to taste, but these measurements will get you started.

I figure it comes out to about 1 banana or a little less per person per serving.  So, this recipe would make about 4 servings.

• 1/2 Cup nut butter
• 4 old Bananas - You want lots of dark spots on them.
• 1/3 Cup Chocolate Chips (or Carob Chips) I use 60% dark chocolate chips.  I would use higher % but I haven't found them.  

Directions:

1. Break or chop bananas into pieces - size doesn't really matter, but mine are usually about 1 inch.  Put on a cookie sheet and place in freezer for minimum of 1 hour.  They don't need to be frozen solid, but most of the way.  It won't be an issue if they are frozen solid.  They will just be harder to blend.
2. Place bananas in your food processor and blend until smooth.  This can take a little while.  I also find, if I put my hands around the bowl of the food processor, the heat helps the banana not freeze together as much thus making it easier to blend.
3. Add nut butter and blend.
4. Add chocolate chips and blend.  The 60% chips are larger than normal, I mix a little bit longer to chop them up.  I would rather have a little chocolate in each bite rather than one large chip every couple of bites.  
5. Most of the time, it is best directly from your food processor or within a couple hours of making.  Once it completely refreezes, it is good, but not quite as good as just made.  
6. Put anything you don't eat right away in a freezer safe container and freeze.   
7. Once the ice cream is truly frozen, you will have to leave it out to soften before you can scoop it.
8. NOTE:  If seems runny after you make it, that means the bananas were not as frozen as they should be.  Not a problem, you can still eat it.  

CRUNCHY ASIAN RAMEN NOODLE SALAD

From:  http://www.gimmesomeoven.com/crunchy-asian-ramen-noodle-salad/

INGREDIENTS:

SALAD INGREDIENTS:

1 Chinese cabbage head
2 (3-ounce) packages of ramen noodles, crumbled (you will not use the seasoning packet)
1 head red cabbage
1 red pepper diced small
3-4 carrots peeled and diced
1/2 cup thinly-sliced almonds
1/2 cup thinly-sliced green onions (scallions)
Asian honey vinaigrette (see ingredients below)

ASIAN HONEY VINAIGRETTE
3 tablespoons olive oil
1 tablespoons honey
1 tablespoons rice wine vinegar
1/2 teaspoons soy sauce
1/8 teaspoon sesame oil
pinch of salt and black pepper
DIRECTIONS:

TO MAKE THE SALAD:

(Optional first step: Heat oven to 425 degrees. Spread the crumbled ramen noodles and sliced almonds out on a baking sheet, and stir a bit to combine. Bake for about 5 minutes, or until the almonds and noodles are slightly toasted and golden. Remove baking sheet, and give the mixture a good stir to toss. Then return it to the oven and toast for an additional 3 minutes. Keep a very close eye on the mixture so that it does not burn. Remove and set aside.)

Add ingredients (including the vinaigrette) together in a large bowl, and toss until combined.

Serve immediately, or cover and refrigerate for up to 3 days. (This salad is much better eaten the first day, as the noodles lose their "crunch" the longer it sits. Still, it's perfectly edible and enjoyable even after a few days!)

TO MAKE THE VINAIGRETTE:

Whisk all ingredients together until combined.

Tabbouleh

From:  http://www.foodnetwork.com/recipes/ina-garten/tabbouleh-recipe.html
Prep time: 30 min
Servings: 8

Ingredients
1 cup bulghur wheat
1 1/2 cups boiling water
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil
1 cup minced scallions, white and green parts (1 bunch)
1 cup chopped flat-leaf parsley (1 bunch)
1 hothouse cucumber, unpeeled, seeded, and medium-diced
2 cups cherry tomatoes, cut in half
1 teaspoon freshly ground black pepper

Directions
Pour the water, oil, lemon juice, and pepper into a pan and bring just to a boil.  Remove from heat, and add bulghur wheat.  Cover and let sit for 1 hour.

Meanwhile, chop the scallions, parsley, cucumber, and tomatoes.  Put all of these items into a large bowl.  When the bulghur wheat is done add to bowl.  Mix.  Serve or cover and refrigerate.  The flavor will improve if it sits for a few hours.