Monthly Archives: March 2011

BANANA BREAD OATMEAL

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1 1/4 cups milk (soy or almond milk can be used)
1/2 cup mashed banana (about 1 1/2, overripe)
1/2 teaspoon vanilla extract
1 teaspoon cinnamon
1 cup quick oats
2 teaspoons brown sugar

in a large saucepan, whisk together the milk, mashed bananas, and spices. heat the mixture on medium heat. when it starts to boil, add the rolled oats and cook for 5 minutes, stirring occasionally, or until oats are soft and the liquid has been absorbed.

pour into a bowl and top each serving with a teaspoon of brown sugar and banana slices.

2 servings

GRILLED HONEY GINGER CHICKEN

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4 pounds chicken, cut into pieces
6 tablespoons dark reduced-sodium soy sauce
1-2 cloves garlic, peeled and mashed into a pulp
2 teaspoons ginger, finely grated
1 tablespoon coriander seeds, finely ground
1/4 teaspoon ground turmeric
1/4 teaspoon cayenne pepper (add more or less according to taste)

cut each whole chicken leg into 2 pieces each breast into four.

cut two long, parallel, diagonal slits on each side of the leg pieces.

the slits should never start at an edge and should be deep enough to reach the bone; cut similar slits on the meaty side of each breast piece.

in a large bowl, combine the soy sauce, garlic, ginger, coriander, cayenne and honey. mix until smooth and put the chicken in the marinade.

rub the marinade into all the pieces, making sure it goes deep into the slits.

set aside for 1-2 hours, turning the pieces now and then.

preheat the grill to a medium high temperature and arrange chicken pieces skin side down in a single layer.

cook for 12-15 minutes or until nicely browned, basting once with the juices.

turn the pieces over and cook the second side for a similar length of time, basting once or twice with the juices. the chicken should be well browned before serving.

4 servings

INSIDE OUT SWEET POTATOES

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1 cup crushed corn flakes
1 large egg
6 sweet potatoes, baked and mashed
4 tablespoons (1/2 stick) unsalted butter, melted
1/3 cup packed dark brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
pinch of ground cloves
1 tablespoon flour
1 tablespoon orange juice
1 tablespoon sherry, bourbon, or vanilla extract
8 large marshmallows
canola oil, for frying

preheat oven to 200°.

put the cornflake crumbs in a shallow dish or pie pan. beat the egg with 1 teaspoon water in a small bowl. set aside.

combine the mashed sweet potatoes with the butter, brown sugar, cinnamon, nutmeg, cloves, baking powder, flour, orange juice, and sherry. working with your hands, use the mixture to encase each marshmallow, forming a ball. dip each ball in the egg wash and then roll in the crumbs. refrigerate while preparing to fry.

set a wire rack over newspaper or paper towels to cool and drain the balls after frying.

in a 2-quart saucepan, heat the oil over medium-high heat to 375°.

fry the balls 1 or 2 at a time for 3-4 minutes, turning as needed, until lightly browned. remove with a spider or slotted spoon, and place the drained balls on the prepared rack and in the oven to keep warm while frying the remaining batches. serve warm.

8 servings

LEMON BREAD

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1/4 cup canola oil
6 tablespoons sugar
sugar substitute to equal 3 tablespoons
2 eggs, beaten
1 2/3 cups flour
1 2/3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup skim milk
4 ounces chopped walnuts
grated peel from 1 lemon

GLAZE:

1/4 cup powdered sugar
juice of 1 lemon

cream together oil, sugar, and sugar substitute. add eggs. mix well.

sift together flour, baking powder, and salt. add flour mixture and milk alternately to creamed mixture.

stir in nuts and lemon peel.

spoon batter into a well-greased 2 pound coffee can and cover with well-greased aluminum foil.

place in slow cooker set on HIGH for 2-2 2/4 hours, or until done. remove bread from coffee can.

mix together powdered sugar and lemon juice. pour over loaf.

serve plain or with cream cheese.

CARAMEL APPLE CRISP

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3 cups old-fashioned oats
2 cups flour
1 1/2 cups packed brown sugar
1 teaspoon ground cinnamon
1 cup cold butter
8 cups thinly sliced peeled tart apples
1 (14 oz) package caramels, halved
1 cup apple cider, divided

in a large bowl, combine the oats, flour, brown sugar and cinnamon; cut in butter until crumbly. press half of the mixture into a greased 13″x9″ baking dish. layer with half of the apples, caramels and 1 cup oat mixture. repeat layers. pour 1/2 cup cider over top.

bake, uncovered, at 350° for 30 minutes. drizzle with remaining cider; bake 15-20 minutes longer or until apples are tender.

12-14 servings

FISH IN FOIL

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1 1/2-2 pounds frozen fish
2 tablespoons butter, melted
2 tablespoons freshly squeezed lemon juice
1 teaspoon salt
1/4 teaspoon pepper
paprika

heat oven to 450°. cut frozen fish into 6 pieces (for easier cutting, let fish stand at room temperature 10 minutes). divide fish between 2 pieces of aluminum foil. sprinkle with salt and pepper. wrap fish securely in foil. place in baking pan. bake 30 minutes. open foil packets. pour on melted butter and lemon juice. sprinkle with paprika. bake uncovered 10 more minutes.

FROZEN CRANBERRY SALAD

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1 cup fresh OR frozen cranberries
1/4 cup sugar
1 (8 oz) can crushed pineapple, drained
1/2 cup whipped topping
chopped pecans
additional cranberries and fresh mint, optional

in a food processor or blender, process cranberries, sugar and pineapple until the cranberries are finely chopped. pour into a bowl; let stand for 10 minutes. fold in whipped topping. spoon into four foil muffin cups; sprinkle with pecans. freeze. remove from the freezer 15 minutes before serving. garnish with cranberries and mint if desired.

4 servings

NEW TRADITIONAL PUMPKIN PIE

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1 graham cracker pie crust
1 large egg yolk, slightly beaten
3 large egg yolks, slightly beaten
1 1/2 cups canned pumpkin
2/3 cups sugar
1/2 teaspoon salt
1 1/4 teaspoons cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 1/4 cup undiluted evaporated milk

preheat oven to 375°. brush bottom and sides of crust evenly with egg yolk. bake on a baking sheet until light brown, about 5 minutes. remove crust from oven. combine 3 egg yolks, pumpkin, sugar, salt and spices. gradually add evaporated milk. mix well. pour into crust. bake on baking sheet for 10 minutes. reduce heat to 350° and continue baking for 45 minutes or until knife comes out clean. cool before serving.

SESAME PORK RIBS

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3/4 cup packed brown sugar
1/2 cup soy sauce
1/2 cup ketchup
1/4 cup honey
2 tablespoons cider OR white wine vinegar
3 cloves garlic, minced
1 teaspoon ground ginger
1 teaspoon salt
1/4-1/2 teaspoon crushed red pepper flakes
5 pounds country-style pork ribs
1 medium onion, sliced
2 tablespoons sesame seeds, toasted
2 tablespoons chopped green onions

in a large bowl combine the first 9 ingredients. add ribs and turn to coat. place onion in a 5 quart slow cooker; arrange ribs on top. cover and cook on LOW 5-6 hours or until a meat thermometer reads 160°-170°. place ribs on a serving platter; sprinkle with sesame seeds and green onions.

6 servings