Posted by Trish | Under Breads, Breakfast, Downlow
Saturday Mar 29, 2008
Submitted by randilicious
12 Servings
260 calories, 10.4 g total fat, 36 mg cholesterol, 206 mg sodium, 31.3 g carbohydrate
| 2 eggs |
|
2/3 c. white sugar |
| 4 very ripe bananas, mashed |
|
¼ c. apple sauce |
| 1/3 c. nonfat milk |
|
1 tbsp extra virgin olive oil |
| 1 tbsp vanilla extract |
|
1 tbsp Kahlua |
| 1¾ c. all purpose flour |
|
2 tsp baking powder |
| ½ tsp baking soda |
|
½ tsp salt |
| 1/3 c. chopped walnuts |
|
1 c. chocolate chips |
1. Preheat oven to 325°F. Spray bread pan with non-stick cooking spray then lightly dust with flour.
2. In a large bowl, beat eggs & sugar until light & fluffy. Beat in bananas, apple sauce, milk, olive oil, vanilla extract, & Kahlua.
3. In a separate bowl, sift together the flour, baking powder, baking soda, & salt.
4. Stir flour mixture into banana mixture, mixing until well blended.
5. Fold in walnuts & chocolate chips. Pour batter into prepared pan.
6. Bake in preheated oven until golden brown & a toothpick inserted into the center of the loaf comes out clean (usually around 1 hour). Turn bread out onto a wire rack & let cool.
Posted by Trish | Under Dinner, Pasta, Pork
Saturday Mar 29, 2008
Submitted by *Vilification*
Serves 4
| 3 oz. pancetta (Italian unsmoked cured bacon), chopped |
|
1 tbsp extra-virgin olive oil |
| 1 small onion, fine chopped |
|
4 garlic cloves, crushed |
| 2 tbsp fine chopped fresh sage |
|
8 oz. peeled roasted whole chestnuts, coarsely crumbled |
| 8 oz. dried flat egg noodles such as tagliatelle or fettuccine |
|
2 oz. finely grated Parmigiano-Reggiano |
| 2 tbsp unsalted butter |
|
1 tbsp fine chopped fresh flat-leaf parsley |
1. Cook pancetta in oil in a 12″ heavy skillet over moderate heat, stirring frequently, until beginning to brown, 3 to 4 minutes.
2. Add onion & cook, stirring frequently, until beginning to brown, 2 to 3 minutes. Add garlic & 1 tbsp sage & cook, stirring, 1 minute. Stir in chestnuts & remove from heat.
3. Cook pasta in a 6- to 8-qt. pot of boiling salted water according to package directions. Reserve 1½ c. cooking water, then drain pasta in a colander & add to pancetta mixture in skillet.
4. Add 1 c. reserved cooking water along with cheese & butter & cook, tossing constantly, over high heat until pasta is well coated (add more reserved water if necessary), about 1 minute.
5. Add salt & black pepper to taste & serve sprinkled with parsley & remaining tbsp sage.
Posted by Trish | Under Dinner, Pasta
Saturday Mar 29, 2008
Submitted by MyDogmaKickedYourKarma
Serves 4
| 3 tbsp extra virgin olive oil |
|
2 garlic cloves, minced |
| 6 heads broccoli, cleaned & chopped roughly |
|
¼ c. fresh grated Parmesan cheese |
| ½lb. linguine |
|
freshly chopped parsley |
1. Warm oil in a heavy pan. Add garlic to oil & cook gently until it bubbles & begins to color, but don’t let it brown.
2. Stir in brocolli. Drain cooked linguine & add to brocolli mixture.
3. Sprinkle with cheese & pepper & toss well.
4. Sprinkle on parsley & serve. Pass more cheese around at the table.
Posted by Trish | Under Dinner, Pork
Saturday Mar 29, 2008
Submitted by randilicious
| 3 tbsp extra virgin olive oil |
|
1 lb ground pork |
| ¼ c. brown bean sauce |
|
2 tbsp sugar |
| ¼ c. beer |
|
1 lb Chinese noodles (non egg-based) |
| ¼ c. chopped scallions |
|
½ c. shredded cucumbers |
| 3 cloves garlic, minced |
|
1 tsp red pepper flakes |
| ¼ c. bean sprouts (optional) |
|
1 pkg tofu, chopped into small pieces (optional) |
1. Heat the oil in the wok. When oil is ready, add the garlic, then the pork. Brown evenly. If so desired, add tofu after pork has been browned.
2. In a separate bowl, mix beer & brown been sauce. Blend well.
3. Add the bean sauce mixture to the ground pork.
4. Sprinkle sugar & red pepper flakes into sauce. Stir until the sauce is piping hot. Reduce heat & allow to simmer uncovered.
5. As sauce simmers, in a separate pot, boil noodles in water for approximately 3 minutes. Drain the noodles.
6. To serve, put noodles into a bowl, then spoon sauce over noodles. Garnish generously with scallions, bean spouts, & cucumber on top.
Chef’s Note: You can find the brown bean sauce in most Asian grocery stores.
Posted by Trish | Under Dinner, Seafood
Saturday Mar 29, 2008
Submitted by Benji the Hunted
Serves 6
| 4 whitefish fillets, about 2 lb. (tilapia, grouper, etc.) |
|
1 jar unsweetened applesauce |
| parmesan cheese |
|
fresh basil |
| Italian seasoned breadcrumbs |
|
extra virgin olive oil |
| flour |
|
3 eggs |
| splash of milk or heavy cream |
|
|
1. Preheat oven to 350°F.
2. Make an egg wash with the eggs & cream, whisk well with a pinch of salt. Rinse & pat dry the fillets.
3. Dredge the fillets in the flour, dip in the eggs, & bread them.
4. Heat the olive oil in a medium skillet over med-high heat, just before smoking, & sauté the breaded fillets quickly (2 at a time should fit in the pan). Brown the fillet on one side, then the other for just a second, then place on a baking sheet (second side down). No need to oil the pan, there should be plenty of residual oil left on the fish.
5. Once all the fillets are in the pan, place the fresh basil leaves on top of the fillets lengthwise. 2-3 per fillet depending on size.
6. With a small spoon, cover most of the fillets with the applesauce, leaving about ¼” edge. Then cover the applesauce with the parmesan cheese. The more the better if you love cheese.
7. Bake in the oven for about 12-15 minutes, depending on your oven. You’ll know it’s done when it’s good & flaky - check it with a fork.
Chef’s Note:
Hint on the dredge: use one hand for the flour & the other for the eggs - a dry hand, wet hand kind of thing. Mix up the two & your fingers quickly quadruple in size. I find sautéed spinach & garlic mashed potatoes complement the dish well.
