Banana - Coconut Ice Cream
August 21, 2010
The added creaminess of two percent milk (as opposed to fat - free or one percent) makes richer ice cream with fewer ice crystals. Cream of coconut is a sweet, thick mixture that’s used to make pina coladas; look for it in cans near the drink mixes.
1 1/2 cup 2% reduced - fat milk
1 cup cream of coconut
1/3 cup sugar
1 1/2 cup mashed ripe banana (about 3 bananas)
1. Combine first 3 ingredients in a medium bowl, stirring until sugar dissolves. Stir in banana; cover and chill.
2. Pour mixture into the freezer can of an ice - cream freezer; freezing according to manufacturer’s instructions. Spoon ice cream into a freezer - safe container; Cover and freeze 1 hour or until firm.
Chile - Rubbed Steak with corn and Red Pepper Relish
August 20, 2010
Relish:
1 teaspoon olive oil
3 ears corn
1 red bell pepper
Cooking Spray
1/2 cup finely chopped red onion
1/4 cup finely chopped fresh cilantro
1 tablespoon fresh lime juice
1 teaspoon brown sugar
1/4 teaspoon salt
Steak:
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 teaspoon brown sugar
1/2 teaspoon dried oregano
1/2 teaspoon Spanish smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon ground red pepper
1/8 teaspoon black pepper
6 (4 - ounce) beef tenderloin steaks (about 1 - inch thick)
1. Prepare grill
2. To prepare relish, brush oil over corn and bell pepper. Place corn and bell pepper on grill rack coated with cooking spray; grill 20 minutes or until lightly browned, turning every 5 minutes. place bell pepper in a zip - top plastic bag; seal. Let stand 10 minutes. Remove pepper from bag; peel and chop. Place pepper in a large bowl.
3. Cut kernels from ears of corn to measure 2 1/2 cups; add to bell pepper. Stir in onion and next 4 ingredients (through 1/4 teaspoon salt).
4. To prepare steak, combine 1/2 teaspoon salt, onion powder, and next 7 ingredients (through black pepper); rub salt mixture evenly over steaks. Place steaks on a grill rack coated with cooking spray; grill 5 minutes on each side or to desired degree of doneness. Serve with relish.
Jerk Chicken
August 19, 2010
For an even more fiery dish, use additional habanero chiles with their seeds, or add a teaspoon or two of habanero hot sauce. Jerk seasoning is native to Jamaica. Serve with sauteed okra and tomatoes.
Chicken:
1/3 cup diced yellow onion
1/4 cup finely chopped green onions
2 tablespoons cider vinegar
2 teaspoons brown sugar
1 teaspoon dried thyme
1 teaspoon freshly ground black pepper
3/4 teaspoon ground all spice
1/2 teaspoon ground nutmeg
2 garlic cloves, chopped
1 habanero pepper, quartered
6 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
Cooking Spray
plantains:
2 soft black plantains
1/2 cup light coconut milk
1 tablespoon butter
1/4 teaspoon salt
1. To prepare chicken, combine first 10 ingredients in a food processor; pulse 30 times or until finely chopped. Spoon onion mixture into a large zip - top plastic bag. Add chicken to bag; seal. Marinate in refrigerator overnight, turning bag occasionally.
2. Prepare grill.
3. Remove chicken from bag; discard marinade. Sprinkle chicken with 1/2 teaspoon salt. Place chicken on a grill rack coated with cooking spray; grill 6 minutes on each side or until done.
4. To prepare plantains, peel plantains, and cut into 1 - inch pieces. Cook plantains in boiling water 20 minutes or until tender; drain. Combine plantains, coconut milk, butter, and 1/4 teaspoon salt in a medium bowl; mash to desired consistency. Place 1/3 cup plantain mixture on each of 6 plates, and top each serving with 1 chicken breast half.
Raspberry Refrigerator Jam
August 18, 2010
The ratio of sugar to pectin is ideal so the jam thickens as it cools. It will keep in the refrigerator for up to three weeks. Use this jam in the Raspberry Thumbprint Cookies.
12 cups fresh raspberries, divided
2 1/4 cups sugar, divided
3/4 cup warm water (100 degrees to 11o degrees)
1 (1.75-ounce) package pectin(such as Sure - Jell)
1. Place 9 cups raspberries in a blender; process until smooth. Strain mixture through a fine sieve, pressing lightly with the back of a spoon; discard seeds. Combine raspberry puree and remaining 3 cups raspberries in a large bowl; partially mash raspberries with a spoon. Stir in 1 1/2 cups sugar.
2. Combine 3/4 cup warm water and pectin in a small saucepan, stirring to dissolve. Stir in remaining 3/4 cup sugar; bring to a boil over medium heat, stirring constantly. Remove from heat; add pectin mixture to raspberry mixture in bowl, stirring until combined. Cool to room temperature. Mixture will thicken as it cools. Spoon into airtight container; cover and chill 8 hours or overnight.
Indonesian Beef Curry with Coconut Rice
August 14, 2010
Coconut milk in the rice helps tame the heat from serrano chiles. For milder curry, seed the serranos.
Curry:
Cooking Spray
1 1/2 pounds lean top round, thinly sliced
1 1/2 tablespoons canola oil
1/2 cup thinly sliced shallots
2 tablespoons minced peeled fresh ginger
6 garlic cloves, thinly sliced
2 Serrano chiles, thinly sliced
2 teaspoons ground coriander
3/4 teaspoon salt
1 1/2 teaspoons ground cumin
1/2 teaspoon ground cloves
1/2 teaspoon freshly ground black pepper
3 Cardamom pods, crushed
1 cinnamon stick
1 cup organic vegetable broth
1 tablespoon fresh lime juice
Rice:
1 1/4 cups water
1 cup uncooked basmati rice
1 cup light coconut milk
1/4 teaspoon salt
1. To prepare curry, heat a large skillet over medium - high heat. Coat the pan with cooking spray. Place half of the beef in skillet; cook 1 minute on each side or until browned. Remove the beef from pan. Keep warm. Repeat process with the remaining beef.
2. Lower heat to medium; add oil to pan. Add shallots, ginger, garlic, and chiles; cook 4 minutes or until tender, stirring occasionally. Stir in coriander and next 6 ingredients (through cinnamon); cook 30 seconds, stirring constantly. Return beef to pan. Add broth; bring to a simmer. Cover, reduce heat, and simmer 35 minutes or until beef is tender. Uncover and cook 10 minutes or until sauce thickens. Discard cinnamon stick; stir in juice.
3. To prepare rice, bring 1 1/4 cups water and remaining ingredients to a boil. Cover, reduce heat, and simmer 18 minutes or until liquid is absorbed. Remove from heat. Let stand, covered, 5 minutes. Fluff with a fork. Place 2/3 cup rice onto each of 6 plates; top each serving 1/2 cup curry.
Plum Barbecue Sauce
August 11, 2010
Drape this zesty sauce over food after it’s cooked, or brush it on during the last minute or two of cook time. Serve with grilled chicken, pork tenderloin, or burgers. Or add to a slow cooker with pork or beef roast. Smoky chipotle chile powder is fine substitute for smoked paprika.
1 3/4 cups chopped plums
1 cup ketchup
1/4 cup finely chopped shallots
1/4 cup maple syrup
2 1/2 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
Bring plums, ketchup, shallots, and remaining ingredients to a boil in a medium saucepan. Cover, reduce heat, and simmer 5 minutes. Uncover and cook 15 minutes or until thick, stirring occasionally. Cool 10 minutes. Place mixture in a food processor; process until smooth. Refrigerate in an airtight container for up to 2 weeks.
Arugula Pesto
August 11, 2010
Freezing by tablespoonfuls allows you to portion the pesto as needed. Stir into pasta, or serve over fish or chicken.
2 cups trimmed arugula
2 cups fresh spinach leaves
1/4 cup grated fresh Parmesan cheese
2 tablespoons pine nuts
1 tablespoon extravirgin olive oil
2 teaspoons white wine vinegar
1 teaspoon minced garlic
1 teaspoon crushed red pepper
1/4 teaspoon salt
1. Combine all ingredients in a food processor; process until smooth. Drop pesto by tablespoonfuls onto a jelly - roll pan lined with wax paper. Cover with plastic wrap; freeze until solid. Store frozen pesto in an airtight container in the freezer up to 2 months.
2. Thaw in refrigerator.
Haricots Verts, Radish, and Watercress Salad
August 10, 2010
Haricots verts is French for green beans and refers to a short, slim, tender kind of green bean. If you can’t find them, substitute regular green beans, and cook them just a little longer. You can steam the beans up to three days ahead.
3 pounds haricots verts, trimmed
4 cups trimmed watercress
1 cup sliced radishes
2 tablespoons extravirgin olive oil
1 tablespoon white wine vinegar
1 tablespoon vinegar
1 tablespoon water
1 tablespoon Dijon mustard
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1. Steam beans, covered, 6 minutes or until crisp - tender. Rinse beans with cold water; drain. Chill.
2. Combine beans, watercress, and radishes in a large bowl; toss gently. Combine oil and remaining ingredients in a small bowl, stirring well with a whisk. Drizzle vinegar mixture over watercress mixture; toss gently. Serve immediately.
Cheese Muffins
August 10, 2010
Be sure to splurge on freshly shredded Parmigiano - Reggiano for these muffins because the flavor is superior. Serve any leftover muffins with soup or salad for a light lunch.
1 cup plus 1 tablespoon fresh finely shredded Parmigiano - Reggiano cheese, divided
2 1/4 cups all - purpose flour
3 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 3/4 cup 1% low - fat milk
1 large egg
Cooking Spray
1 preheat oven to 350 degrees.
2 place 3 tablespoons cheese in a small bowl; set aside. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, remaining cheese, sugar, and next 4 ingredients (through pepper) in a medium bowl; stirring with a whisk. Make a well in center of mixture. Combine milk, oil, and egg; add to flour mixture, stirring just until moist.
3 Spoon batter into 15 muffin cups coated with cooking spray. Sprinkle evenly with reserved 3 tablespoons cheese. Bake at 350 degrees for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.
Pine Nut and Lemon Orzo
August 9, 2010
Serve this dish in room temperature or chilled. If you make the orzo ahead, keep it refrigerated, and toss with the dressing mixture, parsley, and pine nuts just before serving.
4 cups uncooked orzo (rice - shaped pasta; about 1 1/2 pounds)
2 tablespoons grated lemon rind
3/4 cup fresh lemon juice
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
3 tablespoons extravirgin olive oil
3/4 cup chopped fresh flat - leaf parsley
1/2 cup pine nuts, toasted
1. Cook pasta according to package directions, omitting salt and fat. Drain.
2 Combine rind, juice, salt, and pepper in a large bowl. Slowly add oil to juice mixture, stirring constantly with a whisk. Add pasta to juice mixture; toss a coat. Cool to room temperature. Stir in parsley and pine nuts.
