sugaree
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Post by sugaree on Feb 22, 2011 14:21:33 GMT -5
from Jablea's kitchen
Zucchini and applesauce make this bread more flavorful and moister than my family’s original banana bread recipe which called for an extra banana and ½ cup of shortening. I was also able to reduce the sugar by a fourth and still keep the sweet taste.
Ingredients
¼ cup grated zucchini
¼ cup plain or flavored applesauce
2 squishy ripe bananas
2 eggs
¾ cup sugar
2 cups flour mixture (see tips)
½ teaspoon salt
1 teaspoon baking soda
Directions
Mix everything together until smooth. Pour into glass bread pan.
Bake at 350 for 1 hour till knife or toothpick comes out clean.
Tips
-Frozen zucchini works great. Shred a fresh zucchini (skin and all) with a cheese grater. Scoop up ¼ cup balls and freeze ½ hour on cookie sheet. Throw several frozen balls together in freezer bag and store. When needed, pop out a ball, microwave, drain excess water.
-Flour mixture: substitute wheat and/or rye flour for up to half of the flour amount.
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sugaree
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Post by sugaree on Feb 22, 2011 14:22:53 GMT -5
From Alison
Asparagus is one of my favorite veggies and I usually roast them in olive oil with sliced onions, minced garlic, and s&p.
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sugaree
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Post by sugaree on Feb 25, 2011 11:21:25 GMT -5
A few ideas for beets.
They're really good roasted. Leave the skins on and roast (covered) at 350 for 45 minutes (depending on the size of the beets). I just figured out recently that you don't have to peel them with a knife. Just sort of squeeze and push off with your hands. If you peel them under running water, you don't have a mess and it does not stain the sink.
My grandma made a beet condiment. Grate the beets and add horseradish, vinegar and sugar - to taste.
I also make pickled beets. Not the whole canning process. Just keep in the frig. Take the cooked beets - sliced or whole and put them in a jar. On the stove, put vinegar, sugar and cinnamon in a pot. Bring it to a boil. Pour over the beets, refrigerate. Great on salads.
The beet greens are tasty and really good for you. Just cook like you would spinach.
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sugaree
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Post by sugaree on Feb 25, 2011 11:27:08 GMT -5
I made crispy orange beef stir fry the other night. It's got to be low cal.
beef sirloin
corn starch
broccoli
water chestnuts
snow or snap peas
you can use any veggies you like in this
3/4 cup orange juice
soy sauce
minced garlic
ginger - either fresh or ground
veggie oil
sesame oil
Slice the sirloin in thin little pieces. Dredge it in the corn starch (makes for a nice crispy coating). Fry in the veggie oil until brown. Use very high heat. It only takes a few minutes. Take out of the pan and set aside. Pour out the veggie oil.
Put a little olive oil in the pan. Saute the garlic. Add the veggies and saute until crisp or to your desired doneness. Add the OJ, soy sauce, ginger and about a 1/4 cup of sesame oil. Cook for a few minutes. If you like a thicker sauce, mix a few teaspoons of corn starch with a little water, add and stir. Add the beef to the top of it all (this way the beef stays crispy).
Serve over rice.
This is the way to make any stir fry. Any meat, any veggies. It's quick and good for you and should fit into any diet.
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Post by tinafea on Feb 25, 2011 21:39:37 GMT -5
thanks for bringing these over  |
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Alison
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Post by Alison on Mar 1, 2011 8:44:54 GMT -5
From Q3
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aloha
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Post by aloha on Mar 1, 2011 21:52:20 GMT -5
Wow. I love this thread. I didn't even know it was here.
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sugaree
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Post by sugaree on Mar 9, 2011 8:10:55 GMT -5
Hummus
Ingredients:
* 1 16 oz can of chickpeas or garbanzo beans
* 1/4 cup liquid from can of chickpeas
* 3-5 tablespoons lemon juice (depending on taste)
* 1 1/2 tablespoons tahini (sesame paste)
* 2 cloves garlic, crushed
* 1/2 teaspoon salt
* 2 tablespoons sesame oil
Preparation:
Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.
Serve with pita bread cut up in small pieces. But you can serve it like a dip or spread with pretty much anything you want to.
You can also make a lot of variations. Add black olives, or sun dried tomatoes, or any herbs and spices. It's always been good with anything I've added.
Nutrition breakdown for 1 tablespoon:
Calories
27
Fat
1.29g
Carbs
3.02g
Protein
0.73g
Calorie breakdown: 44% fat, 45% carbs, 11% protein.
ETA:
It will keep in the frig for about a week. You can also cut it in half if you want. If you can't find tahini in your grocery store, you should be able to find it in a health food store. When you open it, it might be "separated" A bunch of oil on the top and a very hard paste underneath. You have to get it mixed before using it and might have to mix it each time. I just like the taste of the home made better than the store bought. I also add a touch of soy. I also use a lot more garlic. Not good for the breathe, but for me you can never have enough garlic.
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Alison
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Post by Alison on Mar 14, 2011 8:21:55 GMT -5
WARNING: This recipe does not belong in the diet thread. I got it from a friend and tried it for the first time last night and it was SAUCE HEAVEN! Since it is almost St. Patrick's day and corned beef is on sale I suggest it as a sauce for a Reuben sandwich. We pressure cooked the corned beef so that it was tender and shredded nicely. Added cabbage and onions to the pressure cooker near the end of the cooking time. Just layer corned beef, cabbage, Swiss cheese, and sauce on buttered rye bread. Brown in skillet. I can't wait to make this again!
MUSTARD SAUCE
1 T. butter, melted
1/4 c. brown sugar (I always add a few more tablespoons)
3 T. sugar
3 T. yellow mustard
1 t. paprika
Mix together and add:
1 egg beaten
1/4 c. apple cider vinegar
Cook in double boiler until thickened on low, slow heat so egg does not cook. (If egg does curdle up some, I just strain it thru a sieve).
I always double the recipe.
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sugaree
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Post by sugaree on Mar 21, 2011 10:39:21 GMT -5
Alison, that sounds great. We love mustard sauces. It's funny you mentioned corned beef. I just bought one today and was coming here to post that it comes out really well if you bake it instead of boiling. Put it in a roaster pan with a lid (or regular pan and cover with aluminum foil). Put about an inch of water in the bottom of the pan and place a rack in the pan. If it doesn't come with a seasoning packet, add a little pickling spice to it. Bake at 300 for 2 1/2 to 3 hours (check for tenderness). Add cabbage, carrots, potatoes, onions (whatever you like) for the last half hour. It comes out really moist and tender because you're not boiling all of the fat and juices out. Of course boiled is good too and I never thought of the pressure cooker.
Now I'm hungry. Can't wait to eat mine later.
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