(Actually should be Two Brothers because one of 'em doesn't like it. But he doesn't like anything.)
INGREDIENTS
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas
DIRECTIONSPreheat oven to 350 degrees F (175 degrees C).
Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt.
In a separate bowl, cream together butter and brown sugar.
Stir in eggs and mashed bananas until well blended. S
tir banana mixture into flour mixture; stir just to moisten. ****
Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean.
Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
**** Or, if you are like me, and you have one of those ridiculously expensive bot oh-so-worth-it stand mixers, just dump everything in the bowl and hit the switch! Worth the $300 just to not have to go through all those steps.
Saturday, August 2, 2008
Chicken Sate A La Sophie
Meaning you can mix the sauce and marinate the chicken in the time it takes Sophia to get tired of whatever non human device is holding her at the moment.
Ingredients
Saté:
1 pound skinless, boneless chicken breasts, cut into 8 strips
1 tablespoon light brown sugar
2 1/2 tablespoons low-sodium soy sauce
2 teaspoons bottled ground fresh ginger (such as Spice World)
1 teaspoon grated lime rind
1/4 teaspoon crushed red pepper
2 garlic cloves, minced
Sauce:
1 tablespoon light brown sugar
1 1/2 tablespoons low-sodium soy sauce
1 tablespoon fresh lime juice
2 tablespoons natural-style, reduced-fat creamy peanut butter (such as Smucker's)
1/4 teaspoon crushed red pepper 1 garlic clove, minced
Remaining ingredient: Cooking spray
Preparation
Prepare grill.
To prepare saté, combine chicken and next 6 ingredients (through 2 garlic cloves) in a medium bowl. Let stand 10 minutes.
To prepare sauce, combine 1 tablespoon brown sugar and the next 5 ingredients (through 1 garlic clove) in a medium bowl, stirring until sugar dissolves.
Thread chicken strips onto each of 8 (8-inch) skewers. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done.
Serve chicken with sauce.
Yield4 servings
(serving size: 2 skewers and 1 tablespoon sauce)
Nutritional Information
CALORIES 205(20% from fat); FAT 4.5g (sat 1g,mono 0.4g,poly 0.4g); PROTEIN 29.3g; CHOLESTEROL 66mg; CALCIUM 26mg; SODIUM 672mg; FIBER 0.8g; IRON 1.5mg; CARBOHYDRATE 11.2g
Cooking Light, JULY 2005
Ingredients
Saté:
1 pound skinless, boneless chicken breasts, cut into 8 strips
1 tablespoon light brown sugar
2 1/2 tablespoons low-sodium soy sauce
2 teaspoons bottled ground fresh ginger (such as Spice World)
1 teaspoon grated lime rind
1/4 teaspoon crushed red pepper
2 garlic cloves, minced
Sauce:
1 tablespoon light brown sugar
1 1/2 tablespoons low-sodium soy sauce
1 tablespoon fresh lime juice
2 tablespoons natural-style, reduced-fat creamy peanut butter (such as Smucker's)
1/4 teaspoon crushed red pepper 1 garlic clove, minced
Remaining ingredient: Cooking spray
Preparation
Prepare grill.
To prepare saté, combine chicken and next 6 ingredients (through 2 garlic cloves) in a medium bowl. Let stand 10 minutes.
To prepare sauce, combine 1 tablespoon brown sugar and the next 5 ingredients (through 1 garlic clove) in a medium bowl, stirring until sugar dissolves.
Thread chicken strips onto each of 8 (8-inch) skewers. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done.
Serve chicken with sauce.
Yield4 servings
(serving size: 2 skewers and 1 tablespoon sauce)
Nutritional Information
CALORIES 205(20% from fat); FAT 4.5g (sat 1g,mono 0.4g,poly 0.4g); PROTEIN 29.3g; CHOLESTEROL 66mg; CALCIUM 26mg; SODIUM 672mg; FIBER 0.8g; IRON 1.5mg; CARBOHYDRATE 11.2g
Cooking Light, JULY 2005
Pink Lentil Curry
From Dr. Weil
6 Servings
Lentils are a wonderful source of protein, calcium, and iron. They are a staple ingredient in Indian cooking, and combine well with many different seasonings. You may be most familiar with brown or green lentils, but there are lentils out there in black, yellow, red and pink. Look for these more exotic varieties in Indian and specialty food stores. Similarly, not all curry powders are the same, ranging from quite mild to very hot. In making this side dish, start with a small amount and taste it to be sure your dish meets the comfort and taste level of your guests!
Ingredients:1 pound pink lentils
1 tablespoon canola oil
2-3 cups chopped vegetables (onions, carrots, celery, cabbage and whatever vegetables you like) Curry powder to taste
2-4 cloves garlic, mashed
1 tablespoon chopped gingerroot
Salt or soy sauce to taste
Hot cooked rice
Instructions:
1. Pick over lentils, removing any stones or foreign matter. Place in a bowl or colander and rinse thoroughly. Place lentils in pot with enough cold water to cover well. Bring to a boil, lower heat, and cook, partially covered, until lentils become a thick mush (about one hour).
2. Meanwhile, heat canola oil in skillet, add vegetables and a little water, stir and cover. Cook, stirring occasionally, until vegetables are barely tender.
3. Add curry powder, garlic, ginger and salt or soy sauce. Stir, then replace cover and simmer until vegetables are tender.
4. Add vegetables to lentil mixture. Toss together, correct seasonings, and simmer for 10 minutes to blend flavors.
5. Serve with rice.
Nutritional Information:
Per serving:483 calories4 g total fat (0 g sat)90 g carbohydrate24 g protein18 g fiber350 mg sodium
6 Servings
Lentils are a wonderful source of protein, calcium, and iron. They are a staple ingredient in Indian cooking, and combine well with many different seasonings. You may be most familiar with brown or green lentils, but there are lentils out there in black, yellow, red and pink. Look for these more exotic varieties in Indian and specialty food stores. Similarly, not all curry powders are the same, ranging from quite mild to very hot. In making this side dish, start with a small amount and taste it to be sure your dish meets the comfort and taste level of your guests!
Ingredients:1 pound pink lentils
1 tablespoon canola oil
2-3 cups chopped vegetables (onions, carrots, celery, cabbage and whatever vegetables you like) Curry powder to taste
2-4 cloves garlic, mashed
1 tablespoon chopped gingerroot
Salt or soy sauce to taste
Hot cooked rice
Instructions:
1. Pick over lentils, removing any stones or foreign matter. Place in a bowl or colander and rinse thoroughly. Place lentils in pot with enough cold water to cover well. Bring to a boil, lower heat, and cook, partially covered, until lentils become a thick mush (about one hour).
2. Meanwhile, heat canola oil in skillet, add vegetables and a little water, stir and cover. Cook, stirring occasionally, until vegetables are barely tender.
3. Add curry powder, garlic, ginger and salt or soy sauce. Stir, then replace cover and simmer until vegetables are tender.
4. Add vegetables to lentil mixture. Toss together, correct seasonings, and simmer for 10 minutes to blend flavors.
5. Serve with rice.
Nutritional Information:
Per serving:483 calories4 g total fat (0 g sat)90 g carbohydrate24 g protein18 g fiber350 mg sodium
Roasted Red Peppers, White Beans and Pesto
From Dr. Weil
2 Servings
This is a quick pantry dish with intense flavors.
Ingredients:
1/2 cup jarred roasted red peppers, cut in strips
1 15-oz can cannellini beans, rinsed and drained
2 cloves garlic, minced
2 tbsp prepared pesto
Instructions:
1. Mix together red peppers, beans and garlic in a small saucepan. Cook over low heat until warmed through.
2. Stir in pesto and serve.
Nutritional Information:
Per serving:266 calories4 g total fat (1 g sat)0 mg cholesterol43 g carbohydrate17 g protein11 g fiber497 mg sodium
2 Servings
This is a quick pantry dish with intense flavors.
Ingredients:
1/2 cup jarred roasted red peppers, cut in strips
1 15-oz can cannellini beans, rinsed and drained
2 cloves garlic, minced
2 tbsp prepared pesto
Instructions:
1. Mix together red peppers, beans and garlic in a small saucepan. Cook over low heat until warmed through.
2. Stir in pesto and serve.
Nutritional Information:
Per serving:266 calories4 g total fat (1 g sat)0 mg cholesterol43 g carbohydrate17 g protein11 g fiber497 mg sodium
Salad Nicoise
From Dr. Weil
2 servings
This is an elegant but simple whole meal salad. The addition of greens is our own touch. This is a "composed" salad – one in which the components are arranged artfully on the plate. If you don't want to take the time, it tastes just as good if all the ingredients are tossed together.
Prep time: 15 minutes
Ingredients:
1 tbsp extra-virgin olive oil
2 tbsp balsamic vinegar
1 clove garlic, minced
4 cups looseleaf lettuce, torn into pieces
1 cup string beans, steamed until just tender
1 ripe red tomato, cut into wedges
1 hard cooked egg, cut in 4 wedges
1 7-oz can albacore tuna, drained
Instructions:
Mix together the olive oil, vinegar and garlic in a small bowl. In a medium bowl, add half the dressing to the lettuce and toss to coat. Divide between two salad plates. Arrange the green beans, tomato, egg and tuna on the greens. Drizzle with the remaining dressing.
2 servings
This is an elegant but simple whole meal salad. The addition of greens is our own touch. This is a "composed" salad – one in which the components are arranged artfully on the plate. If you don't want to take the time, it tastes just as good if all the ingredients are tossed together.
Prep time: 15 minutes
Ingredients:
1 tbsp extra-virgin olive oil
2 tbsp balsamic vinegar
1 clove garlic, minced
4 cups looseleaf lettuce, torn into pieces
1 cup string beans, steamed until just tender
1 ripe red tomato, cut into wedges
1 hard cooked egg, cut in 4 wedges
1 7-oz can albacore tuna, drained
Instructions:
Mix together the olive oil, vinegar and garlic in a small bowl. In a medium bowl, add half the dressing to the lettuce and toss to coat. Divide between two salad plates. Arrange the green beans, tomato, egg and tuna on the greens. Drizzle with the remaining dressing.
Potato Gnocchi
From Dr. Weil
4 Servings
Gnocchi (pronounced "nyo-kee" and derived from the German word for "knuckle") are tasty little dumplings, one of Italy's oldest pastas, dating back to the 12th century. Traditional ingredients vary from region to region, with recipes including potatoes, flour, semolina, ricotta cheese, spinach and even bread crumbs. My favorite base for gnocchi is the Idaho potato. Potatoes are packed with complex carbohydrates, plenty of potassium, vitamins C and B-6, and lots of great minerals. Potatoes convert to glucose in your body fairly quickly, triggering the release of insulin, which leads to increased levels of relaxing seratonin in your brain. When making gnocchi (a relaxing activity in itself), pinch each one to create an indentation, which holds the sauce. Immediately let it fall to the floured surface so you handle the gnocchi as little as possible. Cook them right away if you can. Toss the dumplings into the bubbling water and drink in the scented steam. They will emerge light and delectable.
Ingredients:
1 pound baking potatoes
1 3/4 cups unbleached white flour
1/2 teaspoon salt
Dash paprika
Dash grated nutmeg
2 tablespoons chopped fresh parsley
Instructions:
1. Peel the potatoes, cut in quarters, cover with cold water, bring to a boil, reduce heat, cover, and cook until tender. Drain and mash. You should have about 2 cups.
2. In a large mixing bowl, stir together the flour, salt, a few dashes of paprika and nutmeg, and the chopped parsley.
3. Add the warm potatoes and turn out onto a floured surface. Knead just until dough is well mixed and not sticky. Let rest for 15 minutes.
4. Roll chunks of dough on floured board into logs about 1 inch thick. Cut into diagonal slices about 3/4 inch thick.
5. Bring a large pot of water to the boil. Add gnocchi. After they rise to the surface, lower the heat and simmer for 10 minutes, uncovered. 6. Drain well and cover with your favorite pasta sauce.
Nutritional Information:
Per serving:289 calories1 g total fat (0 g sat)0 mg cholesterol62 g carbohydrate8 g protein3 g fiber250 mg sodium
4 Servings
Gnocchi (pronounced "nyo-kee" and derived from the German word for "knuckle") are tasty little dumplings, one of Italy's oldest pastas, dating back to the 12th century. Traditional ingredients vary from region to region, with recipes including potatoes, flour, semolina, ricotta cheese, spinach and even bread crumbs. My favorite base for gnocchi is the Idaho potato. Potatoes are packed with complex carbohydrates, plenty of potassium, vitamins C and B-6, and lots of great minerals. Potatoes convert to glucose in your body fairly quickly, triggering the release of insulin, which leads to increased levels of relaxing seratonin in your brain. When making gnocchi (a relaxing activity in itself), pinch each one to create an indentation, which holds the sauce. Immediately let it fall to the floured surface so you handle the gnocchi as little as possible. Cook them right away if you can. Toss the dumplings into the bubbling water and drink in the scented steam. They will emerge light and delectable.
Ingredients:
1 pound baking potatoes
1 3/4 cups unbleached white flour
1/2 teaspoon salt
Dash paprika
Dash grated nutmeg
2 tablespoons chopped fresh parsley
Instructions:
1. Peel the potatoes, cut in quarters, cover with cold water, bring to a boil, reduce heat, cover, and cook until tender. Drain and mash. You should have about 2 cups.
2. In a large mixing bowl, stir together the flour, salt, a few dashes of paprika and nutmeg, and the chopped parsley.
3. Add the warm potatoes and turn out onto a floured surface. Knead just until dough is well mixed and not sticky. Let rest for 15 minutes.
4. Roll chunks of dough on floured board into logs about 1 inch thick. Cut into diagonal slices about 3/4 inch thick.
5. Bring a large pot of water to the boil. Add gnocchi. After they rise to the surface, lower the heat and simmer for 10 minutes, uncovered. 6. Drain well and cover with your favorite pasta sauce.
Nutritional Information:
Per serving:289 calories1 g total fat (0 g sat)0 mg cholesterol62 g carbohydrate8 g protein3 g fiber250 mg sodium
Tempeh Chili
From Dr. Weil
4 Servings
This is a high-protein chili with the benefits of soy. If you haven't tried tempeh (a fermented cake of soybeans and whole grains) it's a great substitute for ground meat. You can substitute any canned beans for the kidney beans.
Ingredients:
2 tsp olive oil
1 onion, chopped
4 cloves garlic, minced
1 8 oz cake of tempeh, crumbled
1 can organic crushed tomatoes
1 can kidney beans, drained and rinsed
1 green pepper, diced
1 red pepper, diced
2 jalapeno peppers, seeded and diced
1/2 cup cilantro (fresh)chopped
1 tbsp cumin, ground
1 tsp salt
1 small can chipotle chili en adobo (optional)
Instructions:
Heat the olive oil in a large saucepan. Add the chopped onion, red and green peppers, jalapenos and the crumbled tempeh and stir fry for five to six minutes. Stir in the cumin and salt. Add the canned tomatoes, kidney beans, chopped cilantro and chipotle pepper if you're using it. Allow the mixture to simmer for about 40 minutes. Sprinkle with low-fat cheddar cheese if you like.
Nutritional Information:
Per serving:341 calories5 g total fat (1 g sat)2 mg cholesterol41 g carbohydrate26 g protein16 g fiber460 mg sodium
4 Servings
This is a high-protein chili with the benefits of soy. If you haven't tried tempeh (a fermented cake of soybeans and whole grains) it's a great substitute for ground meat. You can substitute any canned beans for the kidney beans.
Ingredients:
2 tsp olive oil
1 onion, chopped
4 cloves garlic, minced
1 8 oz cake of tempeh, crumbled
1 can organic crushed tomatoes
1 can kidney beans, drained and rinsed
1 green pepper, diced
1 red pepper, diced
2 jalapeno peppers, seeded and diced
1/2 cup cilantro (fresh)chopped
1 tbsp cumin, ground
1 tsp salt
1 small can chipotle chili en adobo (optional)
Instructions:
Heat the olive oil in a large saucepan. Add the chopped onion, red and green peppers, jalapenos and the crumbled tempeh and stir fry for five to six minutes. Stir in the cumin and salt. Add the canned tomatoes, kidney beans, chopped cilantro and chipotle pepper if you're using it. Allow the mixture to simmer for about 40 minutes. Sprinkle with low-fat cheddar cheese if you like.
Nutritional Information:
Per serving:341 calories5 g total fat (1 g sat)2 mg cholesterol41 g carbohydrate26 g protein16 g fiber460 mg sodium
Curried Greens
From Dr. Weil
6 Servings
When people hear the word "greens," I think they immediately conjure up childhood memories of overcooked lumps of vegetation they were forced to eat and hated. But the vegetable section of the grocery is a different world today, brimming with a variety of greens such as spinach, chard, kale, mustard, collards, and bok choy that are tasty as well as excellent sources of vitamins and minerals. Iron, calcium, and folic acid (an important B vitamin that helps prevent birth defects and offers protection from heart disease) are abundant in these leafy veggies. Greens can have strong tastes, but I encourage you to experiment with varieties you've never tried or haven't had in a while. I believe you'll be in for a pleasant surprise.
Ingredients:
1 pound spinach, kale, collards, or beet greens (or mixture of all
)2 cloves garlic, pressed or minced
2-3 tablespoons curry powder
1 cup finely chopped tomatoes (fresh or canned)
1 tablespoon tomato paste
1 tablespoon dark-brown sugar
1 tablespoon canola oil
1 cup onion, finely diced
3/4 pound brown potatoes, peeled and cubed
1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Wash and drain greens, removing any coarse stems and midribs. Cut into half-inch strips.
2. In a small bowl, mix together garlic, curry powder, tomatoes, tomato paste, and sugar.
3. Heat the canola oil in a skillet and sauté onion over medium-high heat until it begins to brown.
Add the spice-and-tomato mixture, mix well, and cook for a few minutes.
4. Add the potatoes and 2 cups water.
5. Mix well, bring to a boil, reduce heat, cover, and cook for 10 minutes.
6. Add greens and cook for 10 minutes more, or until potatoes are done.
7. Correct seasoning to taste. Garnish with the chopped fresh cilantro if desired.
Nutritional Information:
Per serving:103 calories3 g total fat (0 g sat)0 mg cholesterol19 g carbohydrate4 g protein4 g fiber250 mg sodium
6 Servings
When people hear the word "greens," I think they immediately conjure up childhood memories of overcooked lumps of vegetation they were forced to eat and hated. But the vegetable section of the grocery is a different world today, brimming with a variety of greens such as spinach, chard, kale, mustard, collards, and bok choy that are tasty as well as excellent sources of vitamins and minerals. Iron, calcium, and folic acid (an important B vitamin that helps prevent birth defects and offers protection from heart disease) are abundant in these leafy veggies. Greens can have strong tastes, but I encourage you to experiment with varieties you've never tried or haven't had in a while. I believe you'll be in for a pleasant surprise.
Ingredients:
1 pound spinach, kale, collards, or beet greens (or mixture of all
)2 cloves garlic, pressed or minced
2-3 tablespoons curry powder
1 cup finely chopped tomatoes (fresh or canned)
1 tablespoon tomato paste
1 tablespoon dark-brown sugar
1 tablespoon canola oil
1 cup onion, finely diced
3/4 pound brown potatoes, peeled and cubed
1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Wash and drain greens, removing any coarse stems and midribs. Cut into half-inch strips.
2. In a small bowl, mix together garlic, curry powder, tomatoes, tomato paste, and sugar.
3. Heat the canola oil in a skillet and sauté onion over medium-high heat until it begins to brown.
Add the spice-and-tomato mixture, mix well, and cook for a few minutes.
4. Add the potatoes and 2 cups water.
5. Mix well, bring to a boil, reduce heat, cover, and cook for 10 minutes.
6. Add greens and cook for 10 minutes more, or until potatoes are done.
7. Correct seasoning to taste. Garnish with the chopped fresh cilantro if desired.
Nutritional Information:
Per serving:103 calories3 g total fat (0 g sat)0 mg cholesterol19 g carbohydrate4 g protein4 g fiber250 mg sodium
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