July 2nd, 2008 by alice
Tags: Soup, Tomato, Zucchini
INGREDIENTS
- 2tablespoonsolive oil
- 2garlic cloves, chopped
- 1smallonion, chopped
- 1 (28 ounce)candiced tomatoes
- 2teaspoonsbasil
- 1mediumzucchini, grated
- 2tablespoonswhite sugar
- 1tablespoonbrown sugar
- 2tablespoonsplain yogurt
- salt & pepper
- lemon juice
DIRECTIONS
- Heat oil in a large saucepan or pot on medium-low heat.
- Add onion and garlic and cook until softened and fragrant.
- Add the can of tomatoes, basil, zucchini, white and brown sugar, and yogurt.
- Cover and simmer on low heat for 30-40 minute.
- For a smoother soup, puree a portion, or all of the recipe.
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July 2nd, 2008 by alice
Tags: Cornbread
INGREDIENTS
- 1cupcornmeal
- 1/2teaspoonbaking soda
- 1/2teaspoonbaking powder
- 2/3teaspoonsalt
- 1/4cupall-purpose flour
- 3/4cupmilk(or buttermilk)
- 3tablespoonsbutter, melted
- 1mediumegg, lightly beaten
DIRECTIONS
- Preheat the oven to 450°FLightly grease a cast iron skillet or mold, and place in the oven while it’s preheating.
- In a medium bowl, combine the cornmeal, baking soda, baking powder, salt and flour. Add the milk, a little at a time until combined.
- Add the melted butter (still hot) to the mixture, and stir to combine. Add the egg and mix well.
- Remove the hot skillet (or mold) from the oven, and fill with the cornmeal mixture.
- Place it back into oven, and cook until golden brown, about 15 to 20 minutes if you are using a mold or 20 to 25 for a skillet.
- Remove from the oven and unmold onto a rack. Best served still hot.
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July 2nd, 2008 by alice
Tags: Fry, Light, Pork, Sour, Stir, Sweet, Tasty
INGREDIENTS
- 1 (20 ounce)canunsweetened pineapple tidbits
- 2tablespoonscornstarch
- 2tablespoonsSplenda brown sugar blend
- 1/4cupsoy sauce
- 2tablespoonsrice wine vinegar
- 1teaspoonground ginger
- 2garlic cloves, minced
- 1smallonion, sliced
- 1largesweet red pepper, julienned
- 3tablespoonscanola oil, divided
- 1 1/2lbsboneless pork loin chops, cut into thin strips
- 1 1/2cups shreddedcarrots
- hotcooked rice
DIRECTIONS
- Drain pineapple, reserving juice; set pineapple aside.In a small bowl, combine cornstarch, brown sugar blend, soy sauce, vinegar, ginger, garlic and reserved pineapple juice until blended; set aside.
- In a large nonstick skillet or wok, stir-fry onion and red pepper in 2 tablespoons oil for 5 minutes or until crisp-tender.Remove and keep warm.In the same pan, stir-fry pork in remaining oil for 3-4 minutes or until no longer pink.
- Stir soy sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Stir in the carrots, onion mixture and reserved pineapple, heat through.
- Serve with rice if desired.
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July 2nd, 2008 by alice
Tags: Beef, Burgundy, Classic, Stew
INGREDIENTS
- 4tablespoonsbutteror margarine
- 5-6garlic cloves
- pepper
- 3lbsstew meat, fat trimmed and cut into bite-size pieces
- 3cupsred Burgundy wine
- 1tablespoonbeef baseor bouillon
- 3cupsbeef consommeor beef broth
- 1/2largeonion, cubed
- 2celery ribs, sliced
- 1 1/2tablespoonsdried parsley
- 2tablespoonsdried basil
- 2bay leaves
- garlic salt, to taste
- 3-4carrots, peeled and sliced diagonally
- 6red potatoes, peeled and chopped into bite-size pieces
- 5-6mushrooms, sliced
- 2tablespoonscornstarch
DIRECTIONS
- Melt butter in a large skillet over medium heat. Add garlic and pepper. Add beef in batches and brown thoroughly.
- Put beef into a soup pot with wine, beef base, consomme, onion, celery, parsley, basil, bay leaves and garlic salt. Bring to a boil, lower heat, cover and simmer for 45-60 minutes, until meat is tender.
- Add carrots and potatoes; simmer until tender. Add mushrooms and cook a few minutes longer until mushrooms are cooked through. Adjust seasonings, to taste.
- To thicken, mix cornstarch with enough water to form a smooth, slightly thick mixture; stir into stew, remove from heat and serve.
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July 2nd, 2008 by alice
Tags: Baked, Bananas
INGREDIENTS
- 6bananas(ripe but firm, sliced)
- 1 1/2cupsorange juice
- 1teaspoonvanilla extract
- 1/2cupall-purpose flour
- 1/2cupquick-cooking oats
- 3/4cup packedbrown sugar
- 1/2teaspoonnutmeg
- 1/2teaspoonsalt
- 6tablespoonsbutter, chilled
- whipped creamor ice cream, for serving
DIRECTIONS
- Preheat oven to 375°F Divide banana slices among 6 greased 1-cup ramekins or custard cups.
- Combine orange juice and vanilla; pour over bananas.
- Combine flour, oats, brown sugar, nutmeg and salt. Cut in butter until mixture resembles small peas; spoon evenly over bananas.
- Bake for 15-20 minutes. Serve warm with whipped cream or ice cream.
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