Recipes Discovered - Recipes

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Ingredients:

• 1 3/4 cups all-purpose flour
• 2/3 cup sugar
• 1 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg (or more to taste)
• 1/4 teaspoon cinnamon (or more to taste)
• 2 cups mashed ripe bananas
• 1/3 cup butter
• 2 tablespoons milk
• 2 eggs

Directions:

Preheat oven to 350 degrees. Grease a 8 x 4 x 2 loaf pan.

Combine 1 cup of the flour, the sugar, baking powder, salt, nutmeg and cinnamon. Add mashed bananas, butter and milk. Beat with mixer on low to blend, then high for 2 minutes. Add eggs and remaining flour, stir until blended.

Pour batter into prepared pan. Bake for 55-60 minutes or until toothpick inserted in center comes out clean.

Makes 1 loaf.

Nutrition:

Substitutions:

I added a teaspoon of vanilla extract and skipped the cinnamon and nutmeg.

Recipe courtesy of The Amish Cook

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Ingredients:

Fish:

• 2 tablespoons olive oil
• 2 tablespoons freshly squeezed lime juice
• 1/4 teaspoon salt
• Freshly ground black pepper
• 1 pound white flaky fish fillet, like tilapia or halibut

Chipotle cream:

• 1/2 cup plain nonfat yogurt
• 2 tablespoons mayonnaise
• 2 teaspoons chipotle pepper, in adobo sauce, chopped

Tacos:

• 8 (6-inch) corn tortillas
• 1 1/2 cups shredded green cabbage or lettuce
• 1/2 cup corn kernels (thawed if frozen)
• 1/4 cup fresh cilantro leaves
• Lime wedges

Directions:

In a small bowl, whisk together the oil, lime juice, salt and pepper. Pour over the fish fillets and let marinate for 20 minutes. Put the yogurt into a strainer lined with a paper towel and place over a bowl to drain and thicken for 20 minutes.

Remove the fish from the marinade and grill on a preheated grill or nonstick grill pan over a medium-high heat until cooked thorough, about 3 minutes per side. Set the fish aside on a plate for 5 minutes.

In a small bowl combine the thickened yogurt, sour cream and chipotle pepper.

Heat the tortillas on the grill or grill pan for 30 seconds on each side.

Flake the fish with a fork. Top each tortilla with 1 tablespoon of the chipotle cream. Top with fish, cabbage, corn and cilantro and serve with lime wedges.

Makes 4 servings.

Nutrition:

Calories 420, Fat 17 g, Saturated Fat 2 g, Sodium 360 mg, Carbs 41 g, Fiber 5 g, Protein 28 g,

Substitutions:

I usually drain the yogurt for at least an hour or more. I skip the cilantro.

Recipe courtesy of Ellie Krieger

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Ingredients:

• 4 slices ciabatta bread
• 8 sliced prosciutto
• 2 ounces Brie
• 1 cup spinach leaves

Directions:

Butter one side of each slice of bread. With the buttered side down, top two of the slices with equal portions of prosciutto, Brie and spinach leaves. Top with remaining bread slice, buttered side up.

Heat a large skillet over medium heat and brush with olive oil. When it’s hot, place both sandwiches on the skillet. Place a large soup pot on top of the sandwiches and press down. Weight this pot down (a large can of tomatoes worked nicely). Grill sandwiches for 5 minutes or until golden brown, then flip and place the large pot on top of the sandwiches again. Grill until golden brown on the other side.

Makes 2 sandwiches.

Nutrition:

Substitutions:

You can use any bread, meat, and cheese you like. It’s definitely just a recipe to experiment with.

My own concoction.

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Ingredients:

• 2 (14.5 ounce) cans diced tomatoes (I use Hunt’s Petite Diced)
• 1/2 cup water
• 2 tablespoons extra-virgin olive oil
• 1 seedless cucumber, cut into 1/4-inch dice
• 1 small yellow bell pepper, seeded and cut into 1/4-inch dice
• 1 small onion, cut into 1/4-inch dice
• 2 medium garlic cloves, minced
• 1 small jalapeno pepper, seeded and minced (optional)
• 2 tablespoons sherry vinegar
• 2 tablespoons chopped fresh parsley, basil or cilantro
• Salt and freshly ground black pepper

Directions:

Process 1/2 cup of tomatoes, along with the water and oil, in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)

Makes 6 servings.

Nutrition:

Calories 85 g, Fat 4.8 g, Cholesterol 0 mg, Sodium 280 mg, Carbs 8 g, Fiber 1.8 g, Protein 1.7 g

Substitutions:

Hunt’s Petite Dice canned tomatoes have a perfect flavor for this soup. I like more of a pureed soup, so I revered the directions. I reserved 1/2 of one can of the tomatoes and put all the other ingredients into the blender. I blended until smooth and then when serving, I put a spoonful of the diced tomatoes in the center of each soup bowl. I did not use the jalapeno pepper and used rice wine vinegar instead of sherry vinegar.

Recipe courtesy of www.allrecipes.com

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Ingredients:

• 8 ounces boneless skinless chicken breast
• 2/3 cup reduced sodium chicken broth
• 1/4 teaspoon black pepper
• 4 cups fresh spinach or 5 ounces frozen chopped spinach, thawed and well drained
• 12 ounces low-fat plain yogurt
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon cumin
• 1/2 cup milk
• 4 ounces chopped green chile peppers, rained
• 6 7-inch flour tortillas
• 1/2 cup shredded reduced fat cheddar or Monterey Jack cheese
• Optional garnishes: salsa, chopped tomatoes, green onions, or cilantro

Directions:

In a large skillet, combine chicken, chicken broth, and black better. Bring to a boil, then reduce the heat. Cover and simmer for 12 to 14 minutes or until chicken is no longer pink. Drain well. When the chicken to cool enough to handle, use two forks and shred into bite size pieces. There should be about 1 1/2 cups of shredded chicken. Set aside.

If using fresh spinach, place in a steamer basket over boiling water. Reduce heat, cover and steam for 3 to 5 minutes or until tender. Alternatively, place fresh spinach in a medium saucepan with a small amount of water and cook for 3 to 5 minutes. Drain well.

Preheat over to 350 degrees.

In a large bowl, combine shredded chicken and spinach. In a medium bowl, combine yogurt, flour, salt and cumin. Stir in the milk and chile peppers. Stir half (about 1 cup) of the sauce into the chicken/spinach mixture. Set remaining sauce aside.

Coat a 2 quart square baking dish with nonstick cooking spray. Divide the filling among the tortillas. Roll up tortillas and place, seam side down, in the prepared baking dish. Spoon remaining sauce on top of the tortillas.

Cover and bake for 20 minutes. Uncover and bake another 20 minutes or until heated through. Sprinkle with cheese and let stand for 5 minutes until cheese melts. If desired, garnish with salsa, tomatoes, onions, or cilantro.

Serves 6.

Nutrition:

Calorie 224 g, Fat 6 g, Saturated fat 3 g, Cholesterol 32 mg, Sodium 582 mg, Carbs 23 g, Fiber 1 g, Protein 19 g

Substitutions:

I boiled the chicken in water instead of chicken broth. When I shredded the chicken, I added about a teaspoon each chili powder and cumin and another sprinkling of black pepper. Since everything is already cooked, I’m not sure why the recipes calls for baking the dish for 40 minutes. I baked them covered about 15 minutes, and then removed the cover, sprinkled with the cheese and baked about another 10 minutes. They were definitely heated through by that time.

Recipe courtesy of Publix Greenwise Markets

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Ingredients:

• 5 large eggs, plus 5 large egg yolks
• 1/2 cup sugar
• 8 ounces dark chocolate (at least 70% cocoa solids), broken into small pieces
• 1 3/4 sticks unsalted butter
• 1/2 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder, plus extra for dusting
• Optional: Ice cream, to serve

Directions:

Preheat oven to 350 degrees. Butter 8 ramekins (4 ounces).

Put the eggs, egg yolks, and sugar in a large bowl and beat with an electric hand-held mixer until the mixture is pale yellow, 10 to 15 minutes.

Put the chocolate and butter in the top of a double boiler set over simmer, but not boiling, water (do not let the bottom of the pan touch the water). Melt gently, stirring frequently, until smooth. Remove the top pan from the heat. Add a small amount of the egg and sugar mixture to the melted chocolate and stir until well mixed. Add the rest of the egg mixture and mix well. Sift the flour and cocoa powder into the bowl and gently fold it in with a large metal spoon until just mixed.

Stand the prepared ramekins on a pan to stabilize them and spoon the mixture into them (the mixture should come to just below the rim).

Bake on the middle rack for 10 to 12 minutes until risen and just firm to the touch. Don’t cook them any longer than this or they will set inside.

Run a round-bladed knife around the inside of each ramekin to loosen the dessert, then carefully urn them out onto individual plates. Dust with cocoa powder and serve immediately, either on their own or with your favorite ice cream.

Serves 4.

Nutrition:

Substitutions:

I used bittersweet chocolate (64% cocoa solids). The dessert turned out fine, but the darker the chocolate, the richer the dessert will be.

Recipe courtesy of Chocolate: Discovering, Exploring, Enjoying

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Ingredients:

• 16 ounces strawberries, fresh or frozen (unsweetened, thawed)
• 1 teaspoon lemon juice
• 2 tablespoons maple syrup

Directions:

Puree strawberries to a chunky puree. Heat them in a small saucepan over a low flame, until they are just warm. Stir in lemon juice and maple syrup.

Makes 4 servings (serving size about 1/3 cup)

Nutrition:

Substitutions:

I used fresh strawberries that I mashed with a hand masher. This syrup goes great with Lemon Ricotta Pancakes.

Recipe courtesy of Ellie Krieger

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Ingredients:

• 3/4 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 tablespoons sugar
• 1 cup ricotta cheese
• 2 eggs
• 2/3 cup milk
• 1 lemon, zest and juice
• Butter, for griddle

Directions:

Preheat a nonstick griddle.

Combine flour, baking powder, nutmeg, salt, and sugar in a small bowl. Whisk together the cheese, eggs, milk, lemon juice and zest in a large bowl. Whisk the flour mixture into the wet ingredients until just combined. Brush the hot griddle with butter. For each pancake, pour approximately 1/4 cup measure of the batter on the griddle and cook on both sides until light golden brown. Repeat until no batter remains.

Makes 8 pancakes.

Nutrition:

Substitutions:

These pancakes go great with Strawberry Syrup. I did not add the nutmeg to the pancakes.

Recipe courtesy of Bobby Flay

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Ingredients:

• 1/2 cup uncooked regular oats
• 1/4 cup firmly packed brown sugar
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 2 tablespoons cold butter
• 3 medium red Anjou pears, diced
• 2 tablespoons lemon juice
• Cooking spray

Directions:

Preheat oven to 375°. Coat 4 ramekins (6 ounces) with cooking spray.

Combine first 5 ingredients in a bowl and cut in butter until the mixture resembles coarse meal.

Combine pear and juice; toss well. Divide pears among the 4 ramekins and sprinkle the oat mixture over the pear mixture.

Bake for 30 to 35 minutes, until bubbly.

Makes 4 servings.

Nutrition:

Calories 230 g, Fat 7 g, Saturated fat 4 g, Cholesterol 15 mg, Sodium 78 mg, Carbs 43 g, Fiber 5 g, Protein 3 g

Substitutions:

Before I add the butter to the topping mixture, I usually set aside a tablespoon or so and mix it in with the pears and lemon juice. It makes the pear filling a little thicker. Also, this taste better if the pears are slightly under ripe. Ripe or over ripe pears tend to get mushy.

Recipe courtesy of www.health.com

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Ingredients:

• 4 pounds fresh mangos, ripe but not too soft, peeled
• 3 tablespoons vegetable oil
• 1 teaspoon chili flakes
• 2 1/2 cups medium dice red onion
• 1/4 cup minced fresh ginger
• 1 cup small dice red bell pepper
• 8 ounces unsweetened pineapple juice
• 4 ounces cider vinegar
• 1/2 cup brown sugar
• 1 1/2 tablespoons curry powder
• Kosher salt and fresh ground white pepper
• 1/2 cup raisins or golden raisins
• 1/2 cup toasted, roughly chopped macadamia nuts

Directions:

Cut the mango flesh away from the pit. The pit is shaped similar to an obelisk, so you’ll end up with 2 large pieces and 2 smaller pieces from each mango. Roughly chop the flesh.In a saute pan heat the oil and add the chile flakes. Be careful not to burn the chile, just toast to flavor the oil. Add the onions and sweat until soft. Add the ginger and bell pepper and saute for 1 to 2 minutes. Finally add the mango and cook for 1 more minute.

In a separate bowl, combine the pineapple juice, vinegar, sugar, and curry powder. Add this mixture to the pan. Stir to combine. Bring the mixture to a bare simmer and reduce for about 30 minutes, stirring frequently. Season with salt and pepper. Add the raisins and the nuts and transfer to another container over an ice bath. I used a mild yellow curry powder, but if you want it hotter go for red.

Makes a lot! At least 4 cups.

Substitutions:

I used frozen mango instead of fresh and also skipped the macadamia nuts.

Recipe courtesy of Alton Brown