Carrots Carrots and More Carrots/ Kosher and Non Kosher Recipes

 

So when is a vegetable bargain REALLY bargain? Answer:  when it’s a 10lb bag of carrots and you only need 2 lbs but the 10lb bag is only $1 more than the 2 lb bag. No brainer, you buy it. The truth is I always have carrots in the fridge; sometimes I just have more of them than other times. It’s when I have too many that I really great creative.

Carrots are my go to veggie that are always in season and ALWAYS cheaper than any other vegetable out there. They are delicious cooked or fresh you can always count on them to lend color and fiber to any meal. I call them the Robin Williams of vegetables, all over the place when it comes to their color. They come in the ever popular international orange we all recognize, white, or red, yellow purple (yes purple) and everything in between. On top of being the “pretty” vegetable  carrots  are a terrific source of  potassium, manganese, foliate, phosphorus, magnesium and vitamins A, B1, B3, B6, C and K.

So now I’ve got all these carrots and I can only needed 2lbs for the soup I was making (recipe below). I figured that since I had them I might as well use them all at once because, well, I just cook that way. I went digging for carrot recipes that were just a little bit different and easy to make and delicious enough that even the most finicky of non veggie lovers would like.

 

PARSNIPS AND CARROTS WITH HONEY AND ROSEMARY

 

2 tablespoons olive oil

1 pound carrots (about 4 large), peeled, cut into bite sized pieces

1 pound large parsnips, peeled, cut into bite sized pieces

kosher salt

1 teaspoon sugar

2 tablespoons butter or margarine

1 tablespoon chopped fresh rosemary

1 1/2 tablespoons honey

 

Heat the oil in large skillet. Add the carrots, sugar and parsnips and saute until the carrot and parsnips start to brown, 10 to 12 minutes. Add the butter, rosemary, and honey and mix to coat. Cook, stirring constantly until the vegetables are coated about 3 to 4 minutes. Season to taste with salt and pepper.  Serves 8

 

Modified Bon Appétit November 2007 submitted by Molly Stevens

CARROT SLAW

 

6 medium carrots, shredded.
1/2 a head of green cabbage, shredded

1/2 a head of red cabbage, shredded.

4 green onions, sliced thin
2/3 cup of mayonnaise

1 tablespoon sugar
1 1/2 tablespoon of orange juice

Salt and pepper to taste
1/2 to 1 cup salted sunflower seeds

 

In a large bowl, combine the carrots, green onions, cabbage. Toss to combine. In another bowl combine the mayonnaise, sugar and orange juice. Whisk to combine and season with salt and pepper to taste. Pour the dressing over the carrot mixture and toss to coat. Refrigerate for at least 1 hour but up to 6 hours before serving. Sprinkle the sunflower seeds over the top and serve. Serves 10 to 12

CARROT SOUP WITH A KICK

 

8 carrots, chopped
5 celery stalks, cut into pieces

1 parsnip, peeled, cut into small pieces
1 tablespoon of minced garlic
1 large onion, chopped

4 cups of water
1 tablespoon of olive oil
1 to 2 teaspoons of curry powder
sea salt to taste

 

In a large soup pot heat the olive oil. Add the garlic, celery and onion for 4 to 5 minutes, stirring constantly until they are soft. Add the curry powder and mix to coat. Add the carrots, parsnip, and water. Cover and cook for 30 to 40 minutes or until the vegetables are tender. Cool slightly and then process in a food processor or blender until the soup is smooth. Season with salt and pepper to taste. Heat and serve. Serves 6 to 8.

 

Submitted by Antonia Marcarni Chicago IL

CARROT & PASTA

 

3 large carrots, washed, peeled

3 tablespoons olive oil

A little kosher salt

1 onion, sliced into rounds

1 red bell pepper, diced

2 teaspoons minced garlic, finely diced

2 teaspoons dried oregano

1 teaspoon dried basil

Salt and pepper to taste

1 cup your favorite spaghetti sauce

1 lb cooked pasta, spaghetti, rottini or bow tie

 

Using a vegetable peeler, peel the carrots into long thing strips. Place the strips in a bowl and sprinkle them with a little kosher salt. Place the oil in the bottom of a large pan and add the carrots and onions and stir frequently.  When the carrots start to soften, add the garlic and pepper and continue cooking for about 5 minutes but make sure not to let the veggies get too browned. Add the spaghetti sauce, oregano and basil and then continue to simmer until the everything is hot. Serve the sauce over the cooked pasta. Serves 6 to 8.

 

My file source unknown

 

APRICOT CARROTS WITH WILD RICE PILAF

 

3 cups baby carrots or regular carrots, peeled and cut into bite sized pieces

1 large onion, chopped

1 tablespoon minced garlic

2 tablespoons oil

12 to 16 dried apricots, chopped

3 tablespoons brown sugar

1/8 teaspoon ginger

1/8 teaspoon cloves

1/8 teaspoon allspice

salt and pepper, to taste

1/4 cup water

2 cups wild rice/white rice mix cooked

 

Steam carrots until tender, but still firm and then set them aside. In a skillet saute the onions and garlic in the oil until the onions are soft. Add the ginger, cloves, sugar, and apricots and cook for 2 or 3 minutes until the sugar has been incorporated. Add the water and whisk until the sauce thickens slightly.  Add the carrots, and cook for a few minutes until the carrots are hot throughout. Add the rice, mix to combine and serve. Serves 6.

 

My file source unknown

ULTIMATE CARROT CAKE

 

2 1/4 cups flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

4 eggs, at room temperature

1 1/2 cups sugar

1 cup oil

1/2 cup buttermilk or milk or non dairy substitute

2/3 cups firmly packed brown sugar

2 teaspoons vanilla

1/2 cup crushed pineapple, drained

1 pound finely grated carrots

1 cup toasted chopped pecans

1 cup golden raisins

1 batch Cream Cheese Frosting (recipe follows)

 

Preheat oven to 350. Prepare two 9-inch cake pans by lightly coating with oil and lining with parchment paper. Whisk the flour, baking powder, baking soda, cinnamon, ginger, salt and nutmeg together in a bowl.  Set aside.

 

In a large bowl combine the eggs, sugar, oil, buttermilk, brown sugar, vanilla, and pineapple together, mix to combine.   Add the dry ingredients to the wet ingredients and mix until fully incorporated.   Stir in the carrots, pecans and raisins just until evenly distributed throughout the batter.

 

Pour the batter into the prepared pans and bake on the center rack for about 35-40 minutes, or until a toothpick or cake tester comes out clean. Cool cakes in their pans for at least 30 minutes before attempting to remove them.  Then, removed from the pans and peel off the parchment paper.  Continue to cool the cakes completely before frosting.

 

To assemble the cake, place the bottom layer on a cardboard round or other flat surface and put on a cake turntable. Scoop about 1 1/2 cups of the cream cheese icing onto the top of the bottom cake layer.  Using an offset spatula, spread the frosting evenly over the surface.  Carefully place the second layer on top.  Scoop another 1 1/2 cups or so of the frosting on the top of the cake and spread evenly, easing the frosting down the sides.  Spread the icing around the sides of the cake, adding more as needed.  Lift the cake off the turn table and place on a cake stand or platter and chill a bit to firm up the frosting before slicing.

 

Cream Cheese Frosting

16 ounces cream cheese, softened

4 ounces (1 stick) unsalted butter, softened

2 teaspoons pure vanilla extract

1 teaspoon orange extract

3-4 cups confectioners’ sugar to taste

 

Beat cream cheese and butter together until smooth.  Add extracts and beat just until incorporated.  Beat in sugar, one cup at a time, until frosting has the flavor and consistency you want.  You may not need to add all of the sugar.

 

Adapted from The Essential Baker via Zoe Bakes

© Eileen Goltz carrots12

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Make Mine Mac & Cheese/ Kosher Recipes

There’s something about digging into a bowl of macaroni and cheese that brings out the kid in all of us. With car pools, busy schedules and extracurricular galore we’ve all defaulted to whipping up the boxed variety and calling it dinner more often than we’d probably like to admit. It’s nice to know, however, that if you take that extra 10 or 15 minutes of time the made from scratch variety of macaroni and cheese (or a doctored boxed version) can become a gourmet dish with unlimited potential to please everyone from a finicky whiney hungry four year old to the finicky whiney hungry four year old within us all.

So what makes the difference between a so-so macaroni and cheese recipe and a great one? The cheeses used, the pasta used and the method you use to prepare it.

Elbow macaroni pasta is the traditional pasta used in macaroni and cheese (duh) but you can actually substitute any type of cooked pasta that you like. Some styles will work better than others. Smaller curved shapes, like cork screw, bow tie and shell are great alternatives to elbow macaroni and hold on to the cheese sauce better than  spaghetti or angel hair pasta.  Cheddar is usually the cheese of choice. You can choose from yellow or white cheddar and sharp or mild cheddar. All work great. American cheese is another popular choice. Note, however, American cheese is a processed product (additives, preservatives etc) and is a fairly bland cheese flavor compared to Cheddar. Swiss, Gouda and Havarti cheeses are better choices but they give the cheese sauce a very different flavor. Parmesan can be used but should be used in conjunction with other cheeses. Of course, you can always combine any of the above cheeses to suit your taste.

The white sauce method is considered the classic version of macaroni and cheese. It starts with a white sauce (butter, flour, and milk) with cheese added to the hot sauce. This method is usually baked. The layered method is created when cooked noodles and grated cheeses are layered in a baking dish, then covered with milk and baked. The stovetop method is never baked. It’s prepared on the stove and served immediately.

So what’s the very best macaroni and cheese recipe? The answer is which ever one is in front of you right now. The following recipes are all easy to prepare, run the gamut from mellow to spicy and best of all, can be on the table in 30 to 40 minutes.

 

MACARONI AND CHEESE PIZZA

This is a guilty pleasure meal that my children loved to make when they were first learning how to cook.

 

2 boxes of packaged macaroni and cheese mix
2 eggs
2 cups readymade pizza sauce
1 1/2 cups shredded Mozzarella cheese

1/2 cup Parmesan cheese

Preheat oven to 375. Place a sheet of aluminum foil on a cookie sheet and set it aside. Cook macaroni and cheese as directed on the box. Add the eggs to the mixture and mix to combine. Spread the mixture on the prepared cookie sheet, making sure to spread the mixture so that it’s no more than about an inch thick. Bake for 10 minutes. Remove the cookie sheet from the oven and spread the pizza sauce over the top. Sprinkle the cheeses over the top. Return the “pizza” to the oven and bake for 10 to 15 minutes or until the cheese on top is bubbly and lightly golden. Serves 6.

SPICY MACARONI AND CHEESE

This recipe is based on one I originally saw in Gourmet Magazine. I tweaked it a little and came up with something really spicy and delicious.

 

1 1/2 cups finely chopped leeks

1 tablespoon minced garlic

1 teaspoon chili powder (or more to taste)

1 1/2 teaspoons ground cumin

4 tablespoons butter

1/4 cup flour

4 cups milk

1 28-ounce can chopped tomatoes, well drained

1 pound elbow macaroni

1 1/2 cups grated Monterey Jack

1 1/2 cups grated sharp Cheddar

1 1/2 cups cracker crumbs

1 cup grated Parmesan

 

Preheat oven to 375. Grease a 9X13 pan and set it aside. In a large heavy saucepan combine the butter, leeks, the garlic, chili powder and the cumin and cook, over a low heat, stirring, until the onion becomes soft. When the onions are soft stir in the flour, and cook the mixture, stirring constantly, for 2 to 3 minutes. Add the milk to the onion mixture, whisking constantly. Bring the mixture to a boil, whisking constantly and then whisk in the tomatoes. Simmer the mixture for 2 minutes and add the salt and pepper to taste.

 

In boiling salted water cook the macaroni for 6 to 7 minutes, or until it is barely al dente, drain it well. Place the cooked macaroni in a large bowl. Add the tomato mixture. Stir in the Monterey Jack and the Cheddar cheese. Spoon the mixture in the prepared pan. In another bowl combine the bread crumbs and the Parmesan. Sprinkle the crumb mixture evenly over the top of the macaroni mixture. Place the casserole in the oven and bake for 20 to 25 minutes, or until it is golden and bubbling. Serves 6 to 8.

BROCCOLI AND CHEESE WITH MACARONI

16 ounces elbow macaroni
2 cups broccoli florets fresh or frozen
8 tablespoons butter
4 tablespoons four
4 cups milk
2 cups shredded sharp cheddar cheese
1 cup shredded Gruyere cheese
1/2 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon Cayenne pepper
1/2 cup bread crumbs

 

Grease a 9 x 9 inch glass baking dish. Preheat oven to 375. In a medium saucepan, cook macaroni according to package directions, until al dente, or still slightly firm. Drain well. Fill another saucepan 3/4 full with water. Bring water to a boil, add broccoli, reduce heat to medium and cook until al dente; Drain the broccoli and set it aside. In a medium sized saucepan melt the butter. Over a medium heat add the flour, stirring for 1 minute until the mixture is smooth. Gradually whisk in the milk, stirring continually until thickened, about 3 minutes, remove the sauce from the heat.  Set aside 1/2 cup cheddar cheese. Stir the remaining Cheddar, Gruyere, Parmesan, salt, and cayenne into the sauce until the cheeses melt. Add the cooked macaroni and broccoli to sauce. Pour the mixture into the prepared baking dish. Bake 15 minutes. Sprinkle the top with reserved cheddar and bread crumbs. Bake an additional 10 to 15 minutes, until the mixture is bubbly. Serves 6 to 8.

 

BAKED MAC AND CHEESE DECADENCE

 

2 cups medium shell pasta
4 tablespoons flour
4 tablespoons butter, plus 2 tbsp. for topping
2 cups milk
1/8 tsp. freshly grated nutmeg
3 cups shredded/grated cheese (I cup Cheddar, 1 cup Gruyere, 1 cup Parmesan)
1/2 cup breadcrumbs
1 teaspoon dried rosemary

1 teaspoon dried thyme

 

Preheat oven to 350. Grease a 9X13 casserole dish and set it aside. Cook pasta according to package directions until just under al dente. Drain well and set aside.  In a large saucepan melt the 4 tablespoons of butter. Add the flour and whisk to combine. Cook 1 minute, whisking and then whisk in the milk, whisking continually until the mixture is smooth. Continue cooking and as soon as it thickens add the nutmeg and stir. Add the cheeses a little bit at a time, stirring continually until the cheese is melted and combined. Add the cooked pasta to the cheese mixture and mix well to combine. Pour the pasta mixture into the prepared baking dish. Combine the rosemary and thyme with the breadcrumbs and spread evenly over the top, coating well. Break up the remaining 2 tablespoons of butter into small pieces and sprinkle them over the top of the breadcrumbs.  Bake, uncovered, until the top is browned and the sauce is bubbling. About 30 minutes. Serves 4 to 6.

 

OOEY GOOEY MAC AND CHEESE

Marshall Shafkowitz, chef at Le Cordon Bleu created this recipe and this is my variation of his version. Be warned this recipe is not for the calorie conscious.

 

1 gallon of milk

1 of shredded cheddar cheese

1/2 pound smoked Gouda

12 tablespoons of butter

1 cup flour

2 cups saltine crackers, crushed

salt and pepper

1 pound uncooked Macaroni or corkscrew pasta

 

Fill a large pot 1/2 way with hot water. Add a pinch of salt and bring the water to a boil. When the water boils add the noodles and cook at a slow boil.

 

Pour the milk into another large pot and bring it to a simmer. While the milk is heating melt the butter in a skillet. When the butter is completely melted add the flour all at once and whisk to combine and the mixture pulls away from the side of the skillet. As soon as this happens remove the mixture from the heat and put the mixture to a large bowl.

 

Preheat oven to 350. Take roughly 2 cups of the hot milk and pour it over the flour/ butter mixture and whisk until the mixture is combined. When this mixture is smooth add it to the remaining hot milk and whisk until combined. Let the milk mixture cook, over a low heat, for about 10 minutes, stirring occasionally.

 

Drain your pasta and then place it in a casserole dish. Slowly add the cheese to the milk mixture. Stir continually to prevent burning on the bottom of the pan. When all the cheese is mixed in season with salt and pepper to taste. Pour the cheese mixture over the pasta and stir until all the pasta is coated with sauce. Sprinkle the crushed crackers on the top of the casserole and bake for 5 to 10 minutes. Serves 8 to 10.

 

SOUTHWEST MAC AND CHEESE

 

2 tablespoon butter

1/2 cup diced onions

1/2 to 1 cup red, yellow and green bell peppers, finely diced

1 to 2 teaspoons chili powder

1 1/2 cups milk

2 cups whipping cream

2 cups shredded Monterey Jack or Pepper Jack cheese

1/2 cup grated Parmesan cheese

1 large can, white albacore tuna, in water, drained

3/4 teaspoon salt, to taste

1/2 teaspoon freshly ground pepper, to taste

1 pound penne or other pasta, cooked according to package directions and drained

1/4 cup sour cream

1/4 cup slice green onions, including green part

In a large saute pan combine the butter onions, chili powder and peppers and saute, over a low heat until vegetables begin to soften and turn golden, about 4 to 5 minutes. Add the milk and cream in the sauce pan and bring the mixture it to a simmer. Add the cheeses and stir well until the cheeses are completely melted. Add the tuna and stir with a wooden spoon to combine. Season with salt and pepper.  Continue to simmer another 3 minutes, stirring occasionally. Add the drained pasta and mix well. Place the mixture in serving bowl and top with a dollop sour cream. Garnish with the sliced green onions. Serves 6 to 8.

 

Delicious St. Patty’s Day Recipes (All Irish All Day)

There is one time during the year, and one time only, where I suspend all my ethnic and regional food preferences and embrace all things Irish. I am, of course, referring to the one and only St. Patrick’s Day.

Celebrated annually on March 17 in honor ofIreland’s patron saint this holiday, brings out the Irish in everyone. St. Patrick was born between 370 and 390 C. E. whenRome ruled theBritish Isles. As a missionary he helped convert the Irish to Christianity using a shamrock to explain the Trinity. With immigration from Ireland to the United States one of the best ways to establish a new life Irish nationals have been celebrating St. Patrick’s Day  in the United States back as far as 1737 when Boston held its first St. Patrick’s Day parade.

How all this history translated into the green beer and rivers dyed green and crazy parades we celebrate with today is not for me to speculate on. Suffice it to say, the Irish have their own wonderful food traditions for the day and it behooves all of us to become “just a little Irish” and join the celebration with wonderful food, a few Irish ditties and perhaps a pints or three of ale.

CLASSSIC IRISH SODA BREAD

4 cups flour

4 teaspoons baking powder

1 cup sugar

1/2 teaspoon salt

1 teaspoon caraway Seeds

1 1/2 cups raisins

2   eggs beaten

1 cup butter or margarine, melted

1 cup milk

Preheat oven to 350. Lightly grease a loaf pan. Place raisins and caraway seeds in a large bowl. Sift together flour, baking soda, sugar and salt. Pour sifted mixture over raisins. Add butter, eggs and milk to the bowl; mix well. Mold dough into a loaf shape on a floured board. Place dough in greased pan and bake for one hour, or until bread tests done.

RAISIN IRISH SODA BREAD

This version tastes even better the second day and is great for breakfast.

4 1/4 cups flour (up to 4 — 1/2 cups)

4 teaspoons baking powder

1/2 teaspoon baking soda

1   teaspoon salt

3   tablespoons sugar

1   tablespoon caraway seeds

1 cup raisins

2 cups buttermilk

butter

sugar

Preheat the oven to 350.  Grease a 9-inch black cast-iron skillet or cake pan and dust with flour. In a large bowl, mix 4 cups of the flour with the baking powder, baking soda, salt, sugar, and caraway seeds. Add the raisins, mixing them in with your fingers to make sure they are separated. Add the buttermilk to the bowl and mix with a fork until the mixture forms a dough. Sprinkle about 1/4 cup more of the flour on a board or counter. Turn out the dough and knead for about 5 minutes, working in the flour from the board and forming the dough into a smooth round loaf about 8 inches in diameter.  (If the humidity is high and the dough is very sticky, you may need to add another 1/4 cup of flour to the board.)  Press the dough evenly into the prepared skillet or pan and cut a cross 1/2 inch deep across the top. Bake for 1 hour and 15 minutes, or until the loaf sounds hollow when rapped on the bottom.  Remove the loaf to a wire rack and rub the top with butter. Sprinkle with sugar. Let the bread cool completely before slicing. Makes one large loaf.

IRISH COFFEE

4 cups strong fresh coffee

1/4 cup sugar

1/2 cup Irish whiskey

1 cup   whipping cream

2 tablespoon sugar

2 tablespoons Irish whiskey

Place 4 cups of strong fresh coffee in a saucepan with 1/4 cup of sugar, or to taste. Add 1/2 cup Irish whiskey and heat thoroughly but do not boil. (Scotch, Bourbon or other whiskeys could be used.)  Meanwhile whip 1 cup whipping cream until light. Beat in the 2 tablespoons of sugar and Irish whiskey. Pour coffee into mugs or goblets and pipe or spoon flavored cream on top. Serves 4 to 6 depending on the size of the mugs.

CLASSIC CORNED BEEF AND CABBAGE

3 pounds corned beef brisket with spice packet

10 small red potatoes

5 carrots, peeled and julienned

1 large head cabbage, cut into small wedges

Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.

Add whole potatoes and carrots, and cook until the vegetables are almost tender. Approx 35 to 45 minutes. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes. Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain. Serves 5 to 6

DIJON CORNED BEEF AND CABBAGE

2   cups water

1/4 cup honey

2 tablespoonsDijonmustard, divided

1 medium cabbage head, cut into 8 wedges

3 tablespoons butter or margarine, softened

1 1/2 teaspoons fresh dill chopped OR 1/2 teaspoon dried dill weed

2 1/2 pounds corned beef brisket

Preheat oven to 350. Place the brisket and water in Dutch oven, cover tightly and cook 1 hour (It is very important to simmer the meat slowly because boiling will cause meat to become tough.) Turn brisket over and continue cooking, covered, 1 1/2 to 2 hours more,   or until meat is tender.  Remove brisket from cooking liquid and place,   flat-side up, on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Combine honey with 1 tablespoon mustard; brush half of mixture over top of brisket and broil 3 minutes.  Brush with remaining mixture and continue broiling 2 minutes, or until brisket is glazed.  Meanwhile, steam cabbage 15 to 20 minutes, or until tender.  Combine remaining

mustard with butter and dill; spread over hot cabbage wedges.  Carve

brisket diagonally across the grain into thin slices and serve with

cabbage.

JAMES BEARD’S IRISH STEW

Proper Irish stew is made with lamb, however, beef may be substituted if you must. Plan ahead to make the lamb stock a day in advance. I have used beef and beef broth and it comes out quite nicely.

3 to 3-1/2 pounds lamb shoulder

1 pound neck of lamb

2 quarts water

1 medium onion stuck with 2 cloves

1 large bay leaf

2 large garlic cloves

1 Tablespoon salt

1/2 teaspoon freshly ground pepper

1/2 teaspoon thyme

Parsley sprig

3 thinly sliced medium onions

3 leeks split in half and cut in small dice

Additional bay leaf

1/2 teaspoon nutmeg

4 medium potatoes, finely diced

2 Tablespoons finely chopped parsley

Preparation:

Have the butcher bone the lamb shoulder and give you the bones.

Put the bones and neck in a deep saucepan with 2 quarts water. Bring to a boil and boil 5 to 6 minutes, skimming off the scum from the surface. Add the onion stuck with cloves, and the bay leaf, garlic, salt, pepper, thyme, and parsley. Bring to a boil again, reduce the heat to simmer, and simmer 2 to 2-1/2 hours to a strong broth. Strain, and put in the refrigerator overnight. Next day, skim off the fat.

Remove all fat from the lamb shoulder and cut the meat into pieces 1 inch wide and 2 inches long. Put the meat in a heavy pan with the sliced onions, leeks, additional bay leaf and thyme, nutmeg, and enough lamb broth to come 1 inch above the meat. Bring to a boil, skim off the scum, reduce the heat, and simmer, covered, 1 hour, then test the meat for tenderness. If it still seems a bit tough, give it another 15 minutes, then add the diced potatoes. Cook 30 minutes, until the stew is slightly thickened by the potatoes, then taste for seasoning. You will probably find it needs salt — 1 to 2 teaspoons should be sufficient — a few grinds of pepper, and a touch of nutmeg. Let this cook a little to blend with the stew, then add the chopped parsley and cook just 1 minute more. Serves 6 to 8

From James Beard’s American Cookery by James Beard (Galahad Books)

IRISH WHISKEY CAKE

2 cups golden raisins

3 tablespoons grated lemon zest

1/4 cup whiskey

3/4 cup butter, softened

1 cup light brown sugar

3 egg yolks

3 egg whites

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1/4 teaspoon ground cloves

1 teaspoon baking powder

2 cups sifted confectioners’ sugar

1 lemon, juiced

Place the raisins, lemon rind, and whiskey in a small bowl and let them soak overnight. Line bottom of an eight-inch square cake pan with parchment paper that is buttered and dusted with flour. Preheat the oven to 350. Sift the flour, salt, cloves and baking powder into a bowl and set aside. In a large bowl, cream butter and sugar together until light and fluffy. Add the egg yolks and beat well. Quickly beat in the flour mixture. Stir in the soaked raisins. In a separate clean bowl, whip the egg whites until stiff and fold them into the mixture. Pour this into your prepared pan and bake for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool the cake thoroughly on a wire rack. To make the glaze: Mix the lemon juice with the sifted powdered sugar and just enough whiskey and warm water so that you can drizzle icing over the cake.

Serves 8 to 10.

Cilantro, Love it or Hate it/ Recipes for Everyone

There are very few things in the world of herbs and spices that evokes as strong an opinion and feelings as those generated by cilantro. Love it or hate it, it is a fundamental flavor/ingredient in many a recipe. I freely admit that I belong to the not so fond of it group. To me, the taste is sort of a cross between parsley and soap. Still I do find it occasionally does really perk up a dish and that quite a few of my readers adore the stuff. I’ve always know that cilantro is part of the coriander plant and is sometimes referred to as Chinese parsley but what I didn’t know is that it is front and center in recipes from around the world.

Coriander is used in Middle Eastern/Mediterranean, Central and South American, Indian, Thai, Mexican, Chinese and African cuisine and so is cilantro.  You can get cilantro year around and it looks a lot like flat-leaf parsley. The best way to tell if what you’re getting is cilantro is to smell it. The leaves should be bright and crisp (avoid the wilted stuff). You can store it in the refrigerator for up to a week. Just cut off the ends and plunk it in a jar or glass of water and cover it loosely with a plastic bag. I suggest that you change out the water every other day.  You can, of course, store it in a plastic bag but it won’t stay as fresh.

There are health benefits associated with eating cilantro and it’s considers a really good addition to any diet due to its anti-inflammatory and cholesterol lowering properties. It also been shown to help lower blood pressure and is a good source of fiber, magnesium and iron.

So, even though I’m not cilantro’s biggest fan I have tons of readers who can’t live without the stuff. The following recipes are all just a little different and use cilantro in really wonderful ways.

CILANTRO CORN AND CHICKEN DIP

 

4 boneless skinless chicken breasts, grilled, cooled and cut into bite sized pieces

Salt and pepper to taste

1 to 2 avocados, diced

2 tomatoes, seeded and diced

2 cups fresh or frozen corn

1 red pepper diced

1/2 teaspoon dried oregano

1/2 to 1 teaspoon cumin

2 tablespoons chopped fresh cilantro

1 teaspoon grated lime zest

1 tablespoon fresh lime juice

1/8 teaspoon chili powder

 

In a bowl combine the chicken, avocado, corn, tomato, red pepper, oregano, cumin, cilantro, lime zest, lime juice, and chili paste. Mix together gently. Season to taste with salt and pepper and serve with corn chips or pita.  Serves 6 to 8

 

AVOCADO AND CILANTRO PASTA

 

2 1/2 cups pasta shells or bow tie pasta

4 cups chicken stock or 1/2 stock and 1/2 water

4 stalks celery, finely chopped

2 avocados mashed

1 tablespoon chopped cilantro leaves

1 cup white cheddar, grated

1/2 to 1 cup pine nuts, toasted

 

DRESSING:

1 tablespoon rice wine vinegar

2/3 cup olive oil

2 tablespoons lemon or lime juice

Zest of 1 lemon or lime, grated

1/2 teaspoon coriander

1 teaspoon Dijon mustard

cilantro leaves for garnish

 

Cook the pasta in the stock until al dente about 8 to 10 minutes. Drain. Place pasta into a large bowl and toss with 1 tablespoon of the oil. In another combine the celery, avocado, garlic, and cilantro and set it aside. Make the dressing by combining all of the ingredients in a small bowl or tightly lidded jar. Whisk or shake until well combined. Toss the dressing with the celery/avocado mixture. When the pasta has cooled add the dressing to the pasta and stir to coat. Add the cheese and pine nuts and toss gently again. Add salt and pepper to taste. Garnish with the cilantro leaves. Can be refrigerated and served later or served immediately at room temperature. Serves 6

 

Modified from Cooking with Herbs & Spices

 

CILANTRO CHICKEN WITH ZUCCHINI AND CREAMY PASTA

 

2 to 3 lbs boneless, skinless chicken breasts

1/3 cup lime juice

1 small bunch cilantro, chopped and divided in half

1/3 cup olive oil

12 oz ziti pasta cooked and drained according to package directions

2 medium zucchini, diced

1 tablespoon olive oil

3 diced tomatoes

6 green onions, diced

1 tablespoon minced garlic

1 1/2 cups Parmesan cheese

16 oz whipping cream

pepper, to taste

 

Cook In a plastic sealable bag combine 1/2 the cilantro, lime juice and olive oil. Add the chicken breasts, close and marinate in the refrigerator for an hour, turning once. Remove chicken from marinade and cook in a grill pan until just done, turning about half way through cooking. When done, remove from pan and cut into bite size pieces. In a skillet, while the chicken is cooking saute the zucchini with the tablespoon of oil until the zucchini is just starting to soften. Add the tomatoes, remaining cilantro and garlic. Simmer for 4 or 5 minutes. In another pan the cream to a simmer and then add it to the vegetables and simmer on low for 2 or 3 minutes stirring constantly. Add the pasta to the vegetable mixture and cook for 4 to 5 minutes, stirring constantly. Remove the pasta and vegetable mixture from the heat and add the chicken pieces and the Parmesan and toss to combine. Place in a serving bowl and garnish with the green onions. Serves 4 to 6.

 

 

SIZZLING SZECHUAN BEANS

 

2 cups oil, plus 1 tablespoon

1 tablespoon minced fresh ginger

1 tablespoon minced garlic

1/4 cup soy sauce

1 ounce hot chili garlic sauce

1/4 cup rice wine vinegar

2 tablespoons hoisin sauce

1 tablespoon white wine

1/2 teaspoon sesame oil

1 teaspoon chopped fresh cilantro leaves

1 pound green beans, cleaned

2 tablespoons chopped peanuts

1 tablespoon chopped fresh parsley leaves

 

In a Dutch oven heat 2 cups of oil to 350. In medium saute pan over medium heat, add 1 tablespoon oil. Add ginger and saute for 2 to 3 minutes. Add garlic and cook for 1 minute or until it turns light brown; quickly add soy sauce, chili sauce, rice wine vinegar, hoisin, mirin, sesame oil and cilantro.

 

Fry the green beans in the canola oil for about 45 seconds, or until beans turn dark green. Remove, strain, and add to sauce. Toss and garnish with peanuts and parsley. Serves 4 to 6.

 

Modified from the FoodNetwork.com

ORANGE CILANTRO SLAW

 

1/3 cup frozen orange juice concentrate, thawed

1/3 cup rice wine vinegar

1/3 cup oil

1 tablespoon sesame oil

2 (8-ounce) bags coleslaw mix

2 cups fresh or frozen corn

1 cup shredded carrots

1 red pepper, chopped fine

6 medium green onions, thinly sliced

1/2 cup chopped fresh cilantro

1 cup mandarine oranges, drained

 

In a bowl combine the orange juice concentrate, vinegar, and oils in small bowl. Season with salt and pepper. This dressing can be made ahead of time and refrigerated.

 

In a large bowl combine the coleslaw mix, oranges corn, carrots, red bell, sliced green onions, and cilantro. Toss with enough dressing to coat. Season slaw to taste with salt and pepper. Let stand 15 minutes for flavors to blend. Toss again and serve.

 

Submitted by Candi Simmons Boca Raton FL modified from epicurious.com

 

SALMON WITH PECAN CILANTRO PESTO

 

1 cup pecans, chopped and toasted and divided in half

2 1/2 cups chopped cilantro

1/3 cup grated Parmesan cheese

1/4 cup chicken or vegetable broth

1 tablespoon rice wine vinegar

1/4 cup olive oil

Salt and freshly ground pepper

4 6- to 7-ounce salmon fillets, with skin

 

Season salmon with salt and pepper and set them aside.  In the bowl of a food processor, combine 1/2 the pecans, cilantro, cheese, stock and vinegar and process to a puree. With the machine running gradually add the olive oil in a thin stream. Season the pesto with salt and pepper. In an oiled grill pan grill the salmon until done, about 4 minutes on each side. When done place the salmon on a plate and top with a dollop of the pecan pesto. Garnish with the remaining toasted pecans Serves 4.

 

Submitted by Raymond Liturie Chicago IL

 

KRAZY COUSCOUS

 

1 to 1 1/2 cup chopped onion

2 teaspoons minced garlic

6 to 8 sliced mushrooms

2 tablespoons cooking oil

1/2 teaspoon ground cumin

1 cup vegetable or chicken broth

3/4 cup peas

3/4 cup coarsely chopped tomatoes

2 tablespoons chopped cilantro

3/4 cup couscous

Fresh cilantro for garnish (optional)

 

In a large saucepan saute the onion, mushrooms and garlic in the oil until the onion is tender. Add the cumin and cook, stirring constantly for about 1 minute. Add the broth, peas, tomato and cilantro. Bring the mixture to a boil and add the couscous. Stir over the heat for 1 minute, cover and then remove from the heat. Let stand for 5 to 7 minutes. Uncover and spoon the mixture into a serving dish and garnish with extra cilantro if desired. Serves 6

 

HONEY CILANTRO DRUMBSTICKS

 

1/4 cup hoisin sauce

1 tablespoon minced cilantro

1/4 cup honey

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon minced garlic

1 teaspoon dried ginger

12 chicken drumsticks

2 teaspoons toasted sesame seeds

Cilantro sprigs for garnish

 

Mix the hoisin sauce, cilantro, honey, sesame oil, soy sauce, garlic and ginger in a large bowl to blend. Use a sharp knife score the drumsticks in at least 4 or 5 places. Add the chicken to the marinade and toss to coat. Cover and refrigerate for at least 1 hour but preferably overnight. Preheat the oven to broil and place the rack in the top 1/3 of the oven. Line a large rimmed cookie sheet with heavy-duty foil. Place the drumsticks on the foil covered pan and broil for 15 to 20 minutes turning every 4 or 5 minutes to make sure they don’t burn.  When the drumsticks are done, place them on a serving platter and garnish with the sesame seeds and cilantro. Serves 4 to 6.

Enter the Banana /Recipes for the fruit minded

    I am, by nature, someone that loves to entertain and have company stay for the weekend. I’m talking LOTS and LOTS of company. My husband, not quite so much as me. So, for the most part, we compromise and have lots of company. When I first start to plan the menus for the weekends one of the first things I have to determine is whether or not said company falls into or out of the banana category.

Ok, you ask, what heck is the banana category? Well, the banana category is where the guests I have to feed like to snack on fruit and if that fruit is likely to be bananas. Inclusion in this category determines the amount of bananas to be purchased and approximately how much time it will take for any left over bananas (and trust me, there’s always left over bananas) to get mushy after the company leaves.

There truly is a reason for this somewhat bizarre banana thought process. Bananas are actually one of the few foods for which I don’t have a lot of recipes. Not because I don’t like them but rather, because both my children and husband are highly allergic to them in the raw state. I eat them with pleasure when we have company and cook them for the family after the company leaves leave. I have always tried to make really different and exciting recipes because I never know when the next banana company will arrive. The following recipes are all utterly delicious and have come to me from a variety of sources.

 

BANANAS FOSTER CREAM PIE

Crust:
2 1/2 cup chocolate sandwich cookie crumbs
1/4 cup sugar
1 teaspoons cinnamon
5 tablespoons melted butter

Filling:
1/4 cup unsalted butter
3/4 cup packed brown sugar
1 teaspoons cinnamon
1 teaspoons ground ginger
1/2 teaspoons allspice
4 bananas — peeled and sliced

Pastry Cream:
3 cup half and half
1 vanilla bean — split in half lengthwise
8 egg yolks
1/2 cup sugar
1/4 cup dark rum
3 tablespoons cornstarch

Grease a 10-inch spring form pan. To prepare crust, in a medium bowl,
combine cookie crumbs, sugar and cinnamon and mix well. Stir in
melted butter. Press mixture into prepared pan on the bottom and up
the sides of the pan about 21/2 inches and place it in the refrigerator
to chill. To prepare the filling, put the butter and brown sugar in a
large saute pan over high heat and heat until bubbling, about 2
minutes. Add cinnamon, ginger, allspice and bananas and saute until
tender, about 3 minutes. Remove the crust from the refrigerator and
spoon the bananas evenly over the bottom of the crust. Set aside.

To prepare the pastry cream, put the half and half in a saucepan with the vanilla bean and bring to a boil. Reduce heat to medium, remove and discard vanilla bean. In a medium bowl, place egg yolks, sugar, dark rum and cornstarch and whisk together. Whisk about 1 cup of half and half mixture into the egg mixture to temper it. Add the egg mixture to the remaining half and half and place the pan over medium heat, stirring frequently until thick, 3-5 minutes. Pour the mixture over the roasted bananas in the crust and refrigerate for 2-3 hours
or until well chilled. To serve, carefully remove the outer ring of the pan, cut the pie into slices, and top each slice with whipped cream and several mint leaves. Serves 12

 

Submitted by Cheryl Cerdanadski Warsaw IN

BANANA SPLIT BREAD

1 can (8 oz.) unsweetened crushed pineapple, well drained, reserve
liquid
1 pkg. (14 oz.)  banana quick bread and muffin mix
2 eggs
2 tablespoons oil
1/3 cup Maraschino cherries, chopped
1/3-1/2 cup semi-sweet miniature chocolate chips
1/3 cup pecans, chopped

GLAZE:
1/2 cup powdered sugar
2 tablespoons semi-sweet miniature chocolate chips, melted
4 teaspoons milk

Preheat oven to 375 . Grease and flour bottom only of a (9×5 inch)
loaf pan. Add water to reserved pineapple liquid to make 3/4 cup In a
large bowl, combine all bread ingredients. Stir 50-75 times with
wooden spoon until mix is moistened (don’t over mix!). Pour batter
into prepared pan. Bake 55-65 minutes or until toothpick placed in the
center comes out clean. Cool in a pan on a wire rack for 15 minutes.
Remove from pan to cool for 45 minutes or until completely cooled. In a
small bowl, combine glaze ingredients. Stir until well blended. Pour
over loaf. For gift giving you can use (3×5 inch) pans and bake 35-40
minutes. Store in refrigerator to slice when chilled. Serves 6 to 8

 

http://www.southerncooking.com

 

ALMOND FUDGE BANANA CAKE WITH CHOCOLATE GLAZE

3 extra ripe, peeled medium bananas
1 1/2 cup sugar
1/2 cup margarine, softened
3 eggs
3 tablespoons almond liqueur OR 2 teaspoon almond extract
1 teaspoon vanilla extract
1 1/3 cup flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped almonds, toasted, ground

 

Banana Chocolate Glaze
1 pureed, extra ripe small banana
1 ounce melted semisweet chocolate

Preheat oven to 350. Grease a 10 inch bunt pan.  In a bowl mash the bananas and set aside. In the bowl of an electric mixer combine the sugar and margarine and beat until light and fluffy. Add in the eggs, liqueur and vanilla. Beat to combine. In another bowl combine the flour, cocoa, baking soda and salt. Mix the dry ingredients to combine.  Stir the almonds into the flour mixture. With the electric mixer running, alternately add the flour mixture with bananas to the sugar mixture. Beat well. Turn batter into greased pan. Bake for 45 to 50 minutes or until toothpick inserted in center comes out nearly clean and cake pulls away from sides of pan. Cool 10 minutes. Remove cake from pan to wire rack to cool completely. Glaze: Combine the pureed banana with the melted chocolate and whisk together. Pour glaze over the top of the cooled cake and let it drip down the sides of the cake. Serves 12 to 14

BANANA BUTTERFINGER® CAKE

 

2 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 stick butter, room temperature
1 1/2 cup sugar
3 large eggs
1 tablespoon rum
1 teaspoon vanilla extract
3/4 cup sour cream
1 teaspoon baking soda
2 cups mashed ripe bananas
1 1/2 cup chopped Butterfinger® bars

GLAZE
2/3 cup whipping cream
7 tablespoons butter, cut into large pieces
1 tablespoon light corn syrup
14 ounces semisweet chocolate, chopped
2 teaspoons rum
1 teaspoon vanilla extract
1 3/4 cup chopped Butterfinger® bars

Position rack in top third of oven; preheat to 350. Butter two 9-inch-diameter cake pans with 1-1/2-inch-high sides. Line bottoms with waxed paper rounds. Butter and flour paper.

Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar and beat 2 minutes. Add eggs 1 at a time, beating well after each addition. Beat in dark rum and vanilla extract. Combine sour cream and baking soda in medium bowl. Add mashed bananas to sour cream mixture and stir until well blended. Add dry ingredients to butter mixture alternately with banana mixture, beginning and ending with dry ingredients. Stir in chopped Butterfinger® bars.

Divide batter between prepared pans. Bake until center of cake feels firm and tester inserted into center comes out clean, about 30 minutes. Cool in pans on rack 10 minutes. Run small knife around sides of cakes to loosen. Turn out cakes onto racks and cook. Peel off waxed paper. (Can be prepared 1 day ahead. Wrap cakes tightly and store at room temperature.)

FOR GLAZE: Combine cream, butter and corn syrup in heavy medium saucepan. Bring to simmer over medium heat, stirring until butter melts. Remove from heat; add chocolate and stir until melted and smooth. Stir in rum and vanilla. Pour glaze into small bowl. Cover and refrigerate just until cool and thick, stirring occasionally, about 40 minutes.

Transfer 1 cake layer to platter. Slide waxed paper strips under edges of cake. Stir glaze until smooth. Spread 1 cup glaze evenly over top of cake layer. Top with second cake layer. Spread remaining glaze over top and sides of cake. Cover top and sides of cake with chopped Butterfinger® bars. Remove paper strips. (Can be made 2 days ahead. Cover cake and store at room temperature.)

 

From about.com

 

BANANA PANCAKES WITH CARAMEL-BANANA SYRUP

 

3 large bananas, peeled, divided
1/2 cup (1 stick) butter, melted, divided
3/4 cup (packed) golden brown sugar, divided
1/4 cup water
1 teaspoon vanilla extract

2 cups self-rising flour
2 cups buttermilk
2 large eggs

Additional melted butter

 

Cut 2 bananas into 1/4-inch-thick rounds. Combine 1/4 cup melted butter, 1/2 cup sugar, and 1/4 cup water in heavy large skillet. Boil over medium-high heat until mixture thickens slightly, about 2 minutes. Stir in vanilla extract and sliced bananas. Remove syrup from heat.

 

Whisk flour and remaining 1/4 cup sugar in large bowl. Mash remaining banana in medium bowl, then whisk in buttermilk and eggs. Stir banana mixture into dry ingredients (some lumps will remain). Mix in remaining 1/4 cup melted butter.

Preheat oven to 200. Heat griddle over medium heat; brush with additional melted butter. Working in batches, pour batter by 1/3 cupfuls onto griddle. Cook pancakes until golden, about 2 minutes per side. Transfer pancakes to baking sheet; place in oven to keep warm. Serve pancakes with caramel-banana syrup. Makes 4 servings.

 

Bon Appétit, November 2005

 

BANANA COFFEE CAKE WITH CHOCOLATE CHIP STREUSEL

1 1/4 cups semisweet chocolate chips (about 8 ounces)
2/3 cup (packed) brown sugar
1/2 cup chopped pecans
1 tablespoon ground cinnamon
1 1/2 cups flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup butter, room temperature
1 large egg
1 1/3 cups mashed very ripe bananas (about 3 large)
3 tablespoons buttermilk

Preheat oven to 350. Butter and flour 8x8x2-inch metal baking pan. Stir chocolate chips, brown sugar, walnuts, and cinnamon in small bowl until well blended; set streusel aside. Sift all purpose flour, baking soda, baking powder, and salt into medium bowl. Using electric mixer, beat sugar, room temperature butter, and egg in large bowl until fluffy. Beat in mashed bananas and buttermilk. Add dry ingredients and blend well.

 

Spread half of batter (about 2 cups) in prepared baking pan. Sprinkle with half of streusel. Repeat with remaining batter and streusel. Bake coffee cake until tester inserted into center comes out clean, about 45 minutes. Cool coffee cake in pan on rack. Makes 12 servings.

 

BANANA CHOCOLATE STRUDEL

4 (17- by 12-inch) phyllo sheets, covered with 2 overlapping pieces plastic wrap and then a damp kitchen towel
3 tablespoons butter, melted
2 firm-ripe bananas
2 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
1 large egg, beaten with 1 teaspoon water
Confectioners sugar for dusting

Accompaniment: lightly sweetened whipped cream

Preheat oven to 425. Arrange 1 phyllo sheet on a work surface with a short side of phyllo nearest you, keeping remaining sheets covered, and brush with some butter. Top phyllo with 3 more sheets of phyllo, brushing each with butter. Arrange bananas one above the other, horizontally, on lower third of phyllo, leaving a 1-inch border on both sides (trim bananas if too long). Sprinkle chocolate over bananas, then fold sides of phyllo toward middle (over ends of bananas). Fold bottom edge of phyllo over bananas and roll up bananas in phyllo.

 

Transfer strudel, seam side down, to a baking sheet lined with parchment paper or to a buttered baking sheet, then brush strudel with beaten egg. Cut 4 (1/2-inch-long) steam vents diagonally along top of strudel with a sharp knife. Bake in middle of oven until golden, about 12 to 15 minutes. Cool slightly on a rack, and then dust with confectioner’s sugar. Makes 6 servings.

 

Gourmet October 2001

CHOCOLATE BANANA TART

1 1/2 cups graham cracker crumbs

5 tablespoons unsalted butter, cut into pieces
1/3 cup plus 1 1/2 tablespoons sugar
1/8 teaspoon salt
1/2 cup semisweet chocolate chips
1 cup heavy cream
1 1/2 tablespoons dark rum
6 firm-ripe bananas
1/4 cup apricot preserves

Preheat oven to 350. Blend crumbs, butter, 1/3 cup sugar, and salt in a food processor until mixture begins to hold together and pat onto bottom and up side of a 9-inch tart pan with a removable bottom. Bake in middle of oven until side of crust is firm to the touch, 14 to 18 minutes. Sprinkle chocolate chips into hot crust and let stand 5 minutes to soften. Spread evenly over bottom of crust. Beat cream with remaining 1 1/2 tablespoons sugar and rum until it holds soft peaks. Cut bananas into 1/4-inch-thick slices. Whisk preserves and add bananas, tossing to coat. Spoon banana mixture into crust and top with whipped cream.
Serves 8.

Gourmet January 2000

BANANA WAFFLES WITH PECAN MAPLE SYRUP

1/2 cup pure maple syrup (not the fake stuff)
1/4 cup pecans, toasted lightly and chopped coarse
2 teaspoons orange juice or fresh lemon juice
1/3 cup flour
1/3 cup yellow cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 ripe medium banana
1/3 cup water
2 large eggs
2 tablespoons unsalted butter, melted and cooled
vegetable oil for brushing waffle iron

Preheat oven to 200. In a small saucepan bring maple syrup and pecans to a boil and stir in juice. Remove syrup from heat and keep warm, covered. In a bowl whisk together flour, cornmeal, sugar, baking powder, and salt. Quarter banana and in a blender purée with water. Transfer purée to another bowl and whisk in eggs and melted butter. Add flour mixture and stir until combined well.

Heat a well-seasoned or non-stick waffle iron until hot and brush lightly with oil. Pour half of batter into iron and cook waffle according to manufacturer’s instructions. Transfer waffle to a baking sheet and keep warm, uncovered, in oven. Make another waffle with remaining batter in same manner.

Serve waffles with syrup. Serves 2.

from Epicurious.com

 

PINEAPPLE BANANA MUFFINS

 

1/2 cup flour

1/4 cup whole wheat flour

1/4 cup sugar

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/8 teaspoon salt

2 tablespoons beaten egg

1/4 cup oil

2 tablespoons milk

1/2 teaspoon vanilla extract

1 cup mashed ripe bananas (2 medium)

1/3 cup unsweetened crushed pineapple, drained

 

In a small bowl, combine the flours, sugar, baking soda, baking powder, cinnamon, nutmeg and salt. In another bowl, whisk the egg, oil, milk and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and pineapple.
Coat muffin cups with nonstick cooking spray or use paper liners; fill three-fourths full with batter. Bake at 375° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Makes 6 muffins.

Are they Chickpeas or Garbanzos? /kosher recipes

This is that magical time of year when all things, especially my dieting start anew. After warding off the cold and chill of winter with that extra 10 pounds of excess weight (blubber sounds so harsh) I know that I have got to get a grip on the inhalation of comfort food (ie: chocolate, pizza, chocolate, mashed potatoes, chocolate) that have comprised my fuel for the past few months. I’ve taken stock of my eating habits and have decided that salads and high fiber foods are now on the menu in full force.

One of the biggest mistakes people make when they want to shed a few pounds is that they think they have to starve themselves. That’s a big no no. You should eat sensibly and eat smart. Fiber and roughage should play a big part in any

Chick peas are perhaps better known by their name garbanzo beans. They are a round-ish, beige to light green members of the legume family grown primarily in part ofWest Asia,India, and in theMediterranean. Most are familiar with chick peas as either used whole in salads, or ground up to make the popular Middle Eastern dish hummus and falafel. You can get them dried or canned and for my money and the amount of time needed I tend to always use the canned variety.

Chick peas are incredibly versatile and are a frequent ingredient in pacific rim,Mediterraneanand Italian dishes.  They are considered a starchy carbohydrate and are a great staple for people with diabetes. A serving of chick peas (about 4 ounces or half a cup) has about 17 grams of dietary fiber and 19 grams of protein. They are considered more digestible than most other beans making them a wiser option for suffers of how shall I put this delicately…….. excessive flatulence.

This is so not a case of beans beans the magical fruit the more you eat the more you…….ok, you know what I mean. These recipes are all easy, a little different, delicious not so high in calories and oh so good for you.

 

SPINACH AND CHICK PEA CURRY (meat)

 

1 tablespoon oil

1 onion, chopped

1 (14.75 ounce) can creamed corn

1 tablespoon curry paste

salt and pepper to taste

1/2 teaspoon garlic powder, or to taste

1 (15 ounce) can garbanzo beans, drained and rinsed

1/2 lb cooked shredded chicken (leftovers work great)

1 bunch fresh spinach stems removed

1 teaspoon dried basil or to taste

 

In a large wok or skillet heat oil over medium heat; saute onions until translucent. Stir in creamed corn and curry paste. Cook, stirring regularly, for 5 minutes. As you stir, add salt, pepper and garlic. Stir in garbanzo beans and gently fold in cooked chicken. Add spinach and cover. When spinach is tender, remove from heat and stir in basil. Serves 4

 

GREEK SALAD (dairy)

 

2 (15 ounce) cans garbanzo beans, drained

2 cucumbers, halved lengthwise and sliced

12 cherry tomatoes, halved

1/2 red onion, chopped

2 cloves garlic, minced

1 (15 ounce) can black olives, drained and chopped

1 ounce crumbled feta cheese

1/2 cup Italian-style salad dressing

1/2 lemon, juiced

1/2 teaspoon garlic salt

1/2 teaspoon ground black pepper

 

Combine the beans, cucumbers, tomatoes, red onion, garlic, olives, cheese, salad dressing, lemon juice, garlic salt and pepper. Toss together and refrigerate 2 hours before serving. Serve chilled. Serves 8

HUMMUS (pareve)

 

1 can (15-oz) garbanzo beans (chickpeas); drained (reserve liquid)
1/2 cup sesame seed
1 teaspoon minced garlic
3 tablespoons lemon juice
1 teaspoon salt
Snipped parsley
pita bread; crackers or vegetable dippers

 

Place reserved bean liquid, the sesame seed and garlic in blender container. Cover and blend on high speed until mixed. Add the garbanzo beans, lemon juice and salt; cover and blend on high speed, stopping blender to scrapes sides if necessary, until of uniform consistency. Garnish with parsley. Serve as spread or dip with wedges of pita bread. Makes 2 cups.

 

// // //

ROASTED RED PEPPER AND CHICK PEA DIP (dairy or pareve)

 

16 oz canned garbanzo beans; rinsed and drained
7 oz Jar roasted red peppers; rinsed and drained
1/2 cup plain yogurt or non dairy sour cream substitute
1 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper

 

Process all ingredients in a food processor or blender until smooth. Makes 2 cups.

// // //

LAMB STEW WITH SPINACH AND GARBANZO BEANS (meat)

 

2 pounds lamb shoulder or stew meat, cut into 1-inch pieces
Garlic powder
3 tablespoons olive oil
1 onion, coarsely chopped
1 cup 1/2-inch pieces peeled carrots
1 15-ounce can garbanzo beans (chickpeas), drained
1/2 cup chicken broth
1/2 cup tomato sauce
1 tablespoon fresh lemon juice
1 10-ounce package ready-to-use spinach leaves
Lemon wedges

 

Sprinkle lamb with salt, pepper, and garlic powder. Heat oil in heavy large pot over medium-high heat. Add lamb and sauté until brown, about 10 minutes. Add onion and carrots and sauté until beginning to brown, about 5 minutes. Add garbanzo beans, broth, tomato sauce, and lemon juice and bring to simmer. Reduce heat to medium-low, cover pot and simmer gently until lamb is tender, about 1 hour. Add spinach to stew. Cover and cook until spinach wilts, stirring often, about 8 minutes. Season stew with salt and pepper. Serve with lemon wedges. Serves 4. This recipe can be doubled

 

ROAST CHICKEN BREASTS WITH GARBANZO BEANS

 

1/4 cup olive oil
1 1/2 tablespoons minced garlic
1 tablespoon smoked paprika*
1 teaspoon ground cumin
1/2 teaspoon dried crushed red pepper
1/2 cup non dairy sour cream substitute
4 chicken breast halves with bones
1 15-ounce can garbanzo beans (chickpeas), drained
1 12-ounce container cherry tomatoes
1 cup chopped fresh cilantro or parsley, divided

 

Preheat oven to 450. Mix the olive oil, garlic, paprika, cumin and red pepper in medium bowl. Pour 1 teaspoon spiced oil mixture into small bowl; whisk in non dairy sour cream and set aside for sauce. Place chicken in a roasting pan. Rub 2 tablespoons spiced oil mixture over chicken. Add beans, tomatoes, and 1/2 cup cilantro to remaining spiced oil mixture; toss to coat. Pour bean mixture around chicken. Sprinkle everything generously with salt and pepper. Roast until chicken is cooked through, about 20 minutes. Sprinkle with 1/2 cup cilantro. Transfer chicken to plates. Spoon bean mixture over. Serve with sauce. Serves 4.

 

TROPICAL GARBANZO BEAN SALAD (pareve)
2 (15 ounce) cans of garbanzo beans, drained
1 green bell pepper, chopped
1 red bell pepper, chopped
1 cup of diced sweet yellow onion
1 cup of cherry or grape tomatoes

2 cups shredded lettuce
1/4 cup of freshly squeezed lime juice
1/4 cup of olive oil
1 teaspoon of ground cumin
1/2 teaspoon of sea salt
1/2 teaspoon of black pepper
3 minced garlic cloves
10 black olives
1/2 cup chopped parsley

In a large wooden salad bowl combine the red and green peppers, lettuce, onion, tomatoes, olives, garbanzo beans and chopped parsley

In a blender combine the lime juice, olive oil, minced garlic, cumin, salt and pepper. Pour the dressing over the garbanzo bean mixture. Cover and refrigerate for an hour or so. Serves 6

 

SWEET ‘N SPICY GARBANZO BEAN CHILI (dairy)

 

2 (15-ounce) cans garbanzo beans, rinsed, drained

2 (10-ounce) cans diced tomatoes with green chilies, undrained

1 (8-ounce) can tomato sauce

1 medium (1/2 cup) red onion, chopped

1 teaspoon finely chopped fresh garlic

1 teaspoon chili powder

1 teaspoon ground cumin

1/2 cup sweet and spicy French salad dressing

4 ounces (1 cup) Cheddar Cheese, shredded

1/2 cup sour cream

Chili powder, if desired

 

Place all ingredients except salad dressing, cheese, sour cream and chili powder in slow cooker. Cover; cook on Low heat setting for 6 to 8 hours or High heat setting for 3 to 4 hours or until flavors are well blended. Just before serving, stir in the salad dressing. To serve, place chili into bowls; sprinkle with cheese and a dollop of sour cream; sprinkle the top with chili powder, if desired. Serves 4 to 5.

Barley There (Ok, a bad pun but a great grain)

So there I was, cleaning out my pantry in a crazed moment of organization (believe me, they are few and far between) and lo and behold, I discover an open box of barley I had conveniently misplaced behind the other opened boxes of pasta, wild rice and ramen noodles I really need to finish. As I contemplated the box I realized that I have tons and tons of recipes that utilize this great grain and what better time to share them than when I’m all trying to use up this “stuff”

Barley is kind of a super fiber filled food and who can’t use more fiber in their diet these days. There are two types of barley typically available to consumers.  The first is pearl barley. This process barley has had its outer fibrous hull removed and is almost like white rice, great for soups and salads. Scotch barley is less processed barley. It holds up better in stews and cooked casseroles.

Barley has a slightly nutty and chewy flavor. I like to toast it (for 8 to 10 minutes in a skillet over a low heat) before cooking it to bring out its more robust flavor. You should know that barley expands A LOT when it cooks so make sure you have enough liquid to keep it from scorching. 1 cup dry barley expands to makes approx. 3 cups cooked barley. In the event, unlike me, you need to purchase some barley to make the following recipes please try and steer clear of the quick cooking kind. In my opinion, it’s just a poor imitation of the real stuff. Yes you can use the quick cooking barley if you’re in a hurry but for my money and taste the slower cooking kind is better in terms of flavor and texture.

 

How cook pearl barley:
In a saucepan combine 3/4 cup pearl barley, 2 1/4 cups water and 1/2 teaspoon salt. Bring the mixture to a boil. Reduce the heat to low simmer, cover and cook 45 minutes or until barley is tender and the liquid is absorbed. Makes approx 3 cups.

SHANGHI STIR FRY

 

1/2 cup barley
1 cup water
2 tablespoons sesame oil, divided
2 boneless skinless chicken breasts or 6 chicken thighs cut into bite-size pieces
2 teaspoons minced garlic
1 small peeled and diced eggplant
1/2 cup red bell pepper, chopped
1/2 cup onion, chopped
3 tablespoons chopped fresh basil leaves or 1 tablespoon dried
8 to 10 drops hot sauce
1 tablespoon brown sugar
1 tablespoon peanut butter
1 teaspoon soy sauce
1/4 cup chopped peanuts
1 cup shredded red cabbage

1/2 cup chopped cucumber

 

Place the barley and water in medium saucepan and bring the mixture to a boil. Reduce the heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Set the barley aside. In large skillet heat 1 tablespoon oil. Add the chicken and garlic and stir fry 3 to 4 minutes. Add the cooked barley to the pan and cook, stirring constantly for 3 minutes. Remove the mixture to a bowl and set it aside. Do not clean the pan. Add the remaining oil to the skillet. Add eggplant, bell pepper and onion and cook for 2 to 3 minutes. Add basil, hot sauce, sugar, peanut butter and soy sauce; cook 2 more minutes. Add the barley mixture to the vegetables and cook, stirring constantly for 3 to 4 minutes. Spoon the mixture into the serving bowl and garnish with peanuts, cucumber and red cabbage. Serves 4.

 

APPLES AND BARLEY CHICKEN

 

1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup red bell pepper, diced
1/2 cup green bell pepper, diced
2 teaspoons minced garlic
1 Granny Smith apple, peeled, seeded and chopped
1 1/2 tablespoons curry powder
1 cup barley
2-1/2 cups chicken broth
4 boneless, skinless chicken breasts or 8 boneless skinless chicken thighs
1/2 teaspoon garlic salt
3 tablespoons apricot jam or apple butter

 

Preheat oven to 375. Grease a 9X13 casserole dish. In a large skillet heat the oil and sauté the onion, peppers and garlic for about 5 minutes, stirring occasionally. Add the apple and curry powder and cook an additional 3 to 4 minutes. Stir in the barley and chicken broth. Bring the mixture to a boil. Reduce the heat to a simmer and cook an additional 15 minutes. Spoon the liquidly barley mixture into the greased casserole. Arrange the chicken pieces over the barley mixture. Season with garlic salt. Cover and bake for 35 to 45 minutes. Remove the foil and brush the chicken with the apricot jam. Bake, uncovered, for an additional 10 to 15 minutes longer. Let stand for a few minutes before serving. Serves 4. This recipe can be doubled or tripled.

 

CORN AND BARLEY CASSEROLE

 

1 cup barley
3 cups water
1 1/2 cup fresh or frozen corn kernels
1/3 cup olive oil
1/4 cup rice wine vinegar
1 tablespoon chopped fresh basil or 1 teaspoon dried basil

2 teaspoons parsley
salt and pepper to taste
1 1/2 cup diced fresh tomato
2/3 cup diced red bell pepper
4 to 6 green onions, thinly sliced

In medium saucepan bring the water and approx. 1/2 teaspoon salt to a boil. Add the barley and return the mixture to a boil. Reduce heat, cover and simmer for 35 minutes. Add the corn and simmer 10 to 15 minutes longer. While the barley is cooking in a bowl combine the olive oil, vinegar, basil, approx. 1/2 teaspoon salt and pepper to taste. Pour the dressing over the warm barley mixture and mix to combine. Cool the mixture to room temperature. Add the tomatoes, peppers, parsley and onions. Cover and refrigerate for at least 2 hours for the flavors to combine. Serves 6 to 8

ORANGE ALMOND AND BARLEY SALAD

 

2 cups hot cooked barley
4 to 5 tablespoons sesame oil

1 1/2 teaspoon rice wine vinegar

1 tablespoon sugar
3-1/2 to 4 cups shredded romaine or red leaf lettuce

1 can (11 ounces) mandarin oranges drained but save 2 tablespoons liquid
1-1/2 to 2 cups cubed cooked turkey or chicken
1/2 cup sliced celery
1/4 cup sliced green onions

Rice noodles, for garnish

2/3 cup toasted almonds

 

Place the hot cooked barley into a large bowl. Drizzle the sesame oil, rice wine vinegar and sugar over the hot barley, mix gently to coat Cover the barley and refrigerate it for at least 1 hour. Add the mandarin oranges, orange liquid, turkey, celery and green onions to the cold barley. Toss gently to combine. Arrange the salad greens on 4 dinner plates. Mound the barley mixture over the greens. Sprinkle the top of each salad with the rice noodles and almonds for garnish. Makes 4 main course servings or 8 salad servings.

 

BARLEY BEEF SOUP

 

1 1/2 lb beef stew meat cut into bite size pieces

1 tablespoon olive oil

3 onions chopped

6 carrots diced

1 to 1 1/2 lb mushroom sliced

8 cups beef broth

1 cup barley

1 teaspoon minced garlic

2 teaspoon dried parsley

1/4 teaspoon pepper

Salt and Pepper to taste

 

In the bottom of a soup pot brown the meat in the oil. Add the onions, garlic and mushrooms and cook, stirring often for 10 minutes. Add the broth, carrots, mushrooms and barley. Bring the soup to a boil then reduce the heat to a simmer. Cook, uncovered, for at least 2 hours. In the last 15 minutes add the parsley and mix to combine. Season with salt and pepper before serving. If the soup is too thick add water to thin it. Serves 8

 

VEGETABLE BARLEY SOUP

 

1 onion, diced

2 stalks celery, diced

2 carrots, diced

1 parsnip, diced

2 potatoes, diced

2 tablespoon oil

8 cups water or broth

1 cup uncooked pearled barley

1 can pinto beans, drained

1 small can crushed tomatoes

1/2 teaspoon basil

1/2 teaspoon oregano

1/2 teaspoon thyme

1 teaspoon onion powder

2 large bay leaves

Salt and pepper

 

In a large soup pot, sauté the onions, celery, parsnip, potatoes and carrots for 3 to 5 minutes. Add broth or water and the remaining ingredients. Mix to combine and bring the soup to a boil, then reduce the heat to a simmer. Simmer for an hour, stirring occasionally, until the barley is soft. Season to taste with salt and pepper, remove the bay leaves and serve. Serves 8 to 10.

 

Submitted by Victoria Cambria Northbrook IL

 

CHICKEN BARLEY GUMBO

 

1 lb skinless chicken thighs

2 teaspoon olive oil

4 cups water

4 cups chicken broth

1 onion, chopped

2 cups seeded diced tomatoes

1 1/2 cups corn

2 cups sliced okra (sliced)

2 teaspoon minced garlic

1/2 teaspoon red pepper flakes

1 bay leaf

1/2 teaspoon sage

2/3 cup barley

 

In a large sauce pan sauté the onions in the olive oil for about 3 or 4 minutes. Add the chicken, cook for 1 to 2 minutes. Add the water and broth the mixture. Bring the mixture to a boil and then reduce to a simmer. Skim off the foam and add the garlic, red pepper, bay leaf, and sage. Cover and let simmer 15 to 30 minutes. Add the okra, tomatoes, corn, and barley, cover and simmer for an hour. Season with salt and pepper to taste. Serves 8 to 10.

 

Modified from about.com

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