Day Recipe Food Community

May 3, 2009

Oaty Pancakes with Banana

Filed under: Recipes — Tags: , , , — @ 6:34 pm

I have been trying to eat better and I usually have oatmeal for breakfast because it’s quick and very healthy. I wanted something else today that would be a change but still on the healthy side. I came up with these Sunday pancakes and they were a hit in this house

Serves: 3-4

INGREDIENTS

  • 1/2 cup rolled oats (old fashioned or quick, uncooked)
  • 1 cup all purpose flour
  • 1 Tbsp Splenda sugar substitute
  • 1 tablespoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt (optional)
  • 1 cup fat-free milk
  • 1/4 egg white, lightly beaten with a fork to “fluff” and foam it
  • 2 bananas, peeled and sliced
  • 2 tablespoons vegetable oil
  • no sugar added maple syrup, warmed
  • Extra banana slices (optional)
  • Coarsely chopped pecans (optional)

DIRECTIONS:

  1. In large bowl, combine flour, oats, baking powder, cinnamon and salt; mix well.
  2. In medium bowl, combine milk, egg and oil, blend well. Add to dry ingredients all at once and mix just until dry ingredients are moistened. (Do not over mix.)
  3. Heat griddle over medium-high heat (or preheat electric skillet or griddle to 355 F).
  4. Lightly spray griddle with a vegetable oil spray.
  5. For each pancake, pour  1/3 to  a scant 1/2 cup batter onto hot griddle.
  6. Immediately top with several banana slices.
  7. Turn pancakes when tops are covered with bubbles.
  8. Serve with warm syrup and, if desired, additional banana slices and nuts.
  • Share/Bookmark

Sun-Dried Tomato Dip Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 3:06 pm

This dip is great with crudités or crackers, on sandwiches, or with cold meats.

Active time: 15 min Start to finish: 20 min

Makes about 1 cup.

INGREDIENTS

  • 1/4cup drained oil-packed sun-dried tomatoes
  • 2tablespoons chopped drained bottled roasted red peppers (1 oz)
  • 1/2cup walnuts (1 3/4 oz), toasted
  • 1teaspoon finely chopped shallot
  • 1 1/2tablespoons red-wine vinegar
  • 2tablespoons water
  • 1/4cup olive oil

DIRECTIONS Purée all ingredients except oil in a food processor. With motor running, add oil in a slow stream, blending until incorporated. Season with salt.

  • Share/Bookmark

Pineapple Glazed Ham Recipe

Filed under: Recipes — Tags: , , , — Anna @ 1:56 pm

If you buy a boneless ham, you’ll still have the same amount of meat to eat, about 10 to 12 pounds (because the bone accounts for about 4 pounds). The bottom line is that the recipe directions are the same, regardless of the cut of ham.

Makes 8 to 10 servings.

INGREDIENTS

  • 1 smoked bone-in virginia ham (14 to 16 pounds)
  • 4 cups pineapple juice
  • 1-inch piece fresh ginger, peeled and sliced
  • 4 cloves of garlic, peeled and smashed
  • 12 to 16 whole cloves
  • 1/4 cup dijon mustard
  • 1 cup light-brown sugar
  • about 10 pineapple rings
  • about 10 maraschino cherries

DIRECTIONS 1. Combine the pineapple juice, ginger, and garlic in a saucepan. Bring to a boil, reduce the heat to medium-low and simmer 25 minutes, reducing the liquid by half (to 2 cups). Strain and reserve.

2. Preheat the oven to 350°F.

3. Carefully trim the thick rind and all but 1/4 inch of fat from the surface of the ham. With a sharp knife, score a diamond pattern and insert the cloves at the crossed points of the diamonds.

4. Set the ham in a shallow baking pan. Brush the mustard all over the top. Pat the sugar atop the mustard.

5. Starting at the butt end, decoratively arrange the pineapple rings, securing with cherries and toothpicks in the centers, working toward the bone. Pour the reserved pineapple juice into the bottom of the pan and place in the oven.

6. Bake for 1 1/2 hours, basting every 15 minutes.

7.When the ham is done, place it on a serving platter and let rest for 15 minutes. Carve into thin slices, beginning at the butt end. Serve warm with pan sauce alongside. Remove the pineapple slices and cherries as you carve and serve them with the ham.

  • Share/Bookmark

Riesling-Braised Sauerkraut and Apples Recipe

Filed under: Recipes — Tags: , , , — Anna @ 12:58 pm

Weinkraut Mit Äpfeln

Active time: 30 min Start to finish: 3 hr

Makes 6 side-dish servings.

INGREDIENTS

  • 4cups drained sauerkraut from 2 lb packaged sauerkraut (not canned)
  • 1granny smith apple
  • 1mcintosh apple
  • 3tablespoons unsalted butter
  • 1cup finely chopped shallot (3 large)
  • 1cup finely chopped onion (1 medium)
  • 1(1/2-oz) piece slab bacon, rind discarded
  • 1cup dry riesling
  • 1cup chicken broth
  • 2teaspoons minced fresh thyme
  • 5juniper berries *
  • 1/2turkish or 1/4 california bay leaf
  • 2cups heavy cream (optional)
  • 3tablespoons apple schnapps (optional)
  • 3/4teaspoon salt
  • 1/4teaspoon black pepper

DIRECTIONS Cover sauerkraut with cold water by 1 inch in a large bowl and soak 5 minutes, then drain in a colander. Repeat soaking and draining once more, pressing on sauerkraut.

Preheat oven to 325°F.

Peel and core apples and cut into 1/4-inch-thick slices.

Cook shallot and onion in butter in a 4- to 5-quart pot over moderate heat, stirring, until softened, 8 to 10 minutes. Add apples, bacon, wine, broth, thyme, juniper berries, and bay leaf and bring to a simmer, then stir in sauerkraut. Cover pot with foil, then lid, and braise in middle of oven until tender, 1 to 1 1/2 hours. Discard bay leaf.

Meanwhile, simmer cream and schnapps in a 2-quart saucepan until reduced to about1 cup, about 40 minutes.

Add cream mixture, salt, and pepper to sauerkraut and stir well.

* Available at many supermarkets and Penzeys Spices (800-741-7787).

  • Share/Bookmark

Untitled Recipe

Filed under: Recipes — Tags: , — Anna @ 10:30 am

INGREDIENTS

DIRECTIONS

  • Share/Bookmark

Baked Polenta with Swiss Chard and Cheese Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 9:10 am

Makes 8 servings.

INGREDIENTS

  • 2tablespoons extra-virgin olive oil
  • 1large white onion, thinly sliced
  • 2garlic cloves, minced
  • 1/4teaspoon dried crushed red pepper
  • 1pound swiss chard, thick stems and ribs removed, leaves cut crosswise into 1/2-inch-wide strips3 1/2cups water
  • 1teaspoon salt
  • 1cup polenta (coarse cornmeal) or yellow cornmeal1cup part-skim ricotta cheese
  • 2large eggs
  • 2cups coarsely grated low-fat mozzarella cheese (about 8 ounces)

DIRECTIONS Preheat oven to 350°F. Lightly oil 2-quart glass baking dish. Heat oil in heavy large deep skillet over medium heat. Add onion; sauté until tender, about 15 minutes. Stir in garlic and crushed red pepper, then chard; cover and cook until chard is tender, stirring occasionally, about 8 minutes. Uncover; stir until any excess liquid in skillet evaporates. Season with salt and pepper.

Meanwhile, bring 3 1/2 cups water and salt to boil in heavy large saucepan. Gradually stir polenta into boiling water. Reduce heat to medium-low; simmer until polenta is very thick, stirring frequently, about 10 minutes. Remove from heat.

Whisk ricotta and eggs in bowl; whisk in 1 cup hot polenta. Stir ricotta mixture into polenta in saucepan. Spread half of polenta mixture in baking dish. Spread half of chard mixture over. Sprinkle with half of mozzarella. Repeat layering with remaining polenta, chard, and cheese. Bake until puffed and brown on top, about 45 minutes. Cool 30 minutes.

  • Share/Bookmark

Pork Loin with Apples, Prunes, and Mustard Cream Sauce Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 8:27 am

This dish, or some form thereof, can be found in most Scandinavian countries. The apples and prunes are usually stuffed inside the pork roast, but here we’ve put them in the sauce.

Active time: 1 hr Start to finish: 1 1/2 hr

Makes 8 servings.

INGREDIENTS

  • 1(4-lb) boneless pork loin roast, tied by butcher
  • 1 3/4teaspoons salt
  • 1 1/2teaspoons black pepper
  • 1tablespoon olive oil
  • 2granny smith apples (3/4 lb total)
  • 1large onion, chopped
  • 1/2cup packed dried pitted prunes (sometimes called dried plums; 4 1/2 oz), quartered
  • 1 1/2cups low-sodium chicken broth (12 oz)
  • 3/4cup water
  • 1/2cup heavy cream
  • 2tablespoons coarse-grain mustard
  • 1/2cup dry white winespecial equipment:an instant-read thermometer

DIRECTIONS Put oven rack in lower third of oven and preheat oven to 375°F.

Halve pork loin crosswise, then pat dry and sprinkle with 1 teaspoon salt and 3/4 teaspoon pepper (total). Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown pork, 1 piece at a time, turning occasionally, 6 to 8 minutes per piece. Transfer to a small flameproof roasting pan as browned (do not clean skillet) and roast pork until thermometer inserted diagonally at least 2 inches into meat registers 150°F, 40 to 50 minutes.

While pork roasts, peel, quarter, and core apples, then cut into 1/4-inch-thick wedges. Pour off all but 1 tablespoon fat from skillet, then cook onion in skillet over moderate heat, stirring occasionally, until softened, 3 to 5 minutes. Add apples, prunes, broth, and water and simmer, uncovered, stirring occasionally, until apples are tender, 10 to 12 minutes. Stir in cream and mustard and simmer until sauce is slightly thickened, 2 to 3 minutes. Remove from heat and keep sauce warm, partially covered.

Transfer pork to a cutting board and let stand 10 minutes. Add wine to roasting pan and boil over high heat, stirring and scraping up brown bits, until reduced to about 1/4 cup, 2 to 3 minutes. Stir pan juices into cream sauce along with remaining 3/4 teaspoon salt and remaining 3/4 teaspoon pepper and heat sauce over moderate heat, stirring, until hot.

Discard string from pork and cut each half crosswise into 4 slices. Serve pork with sauce.

  • Share/Bookmark

Onion and Fennel Bisque Recipe

Filed under: Recipes — Tags: , , , — Anna @ 3:21 am

Teri Carpenter of Albuquerque, New Mexico, writes: “On a trip to British Columbia, we dined at Blue Heron Inn, on Porpoise Bay, in Sechelt. They served a fabulous onion and fennel bisque. Could you get the chef to share the recipe with Gourmet?”

This bisque is so lush that demitasse cups make an ideal serving size.

Active time: 30 min Start to finish: 1 hr

Makes 12 servings.

INGREDIENTS

  • 2leeks (white and pale green parts only), chopped (1 cup)
  • 3medium red onions, chopped (3 1/2 cups)
  • 1/2lb fennel bulb (sometimes called anise), stalks discarded and bulb cored and chopped (1 1/4 cups)
  • 1large garlic clove, minced
  • 2tablespoons unsalted butter
  • 1/4cup dry white wine
  • 2cups vegetable stock or low-sodium broth
  • 1 1/4cups water
  • 1teaspoon salt
  • 1/4teaspoon black pepper
  • 1/8teaspoon freshly grated nutmeg
  • 1cup heavy cream
  • 2teaspoons pernod garnish:chopped fresh chives

DIRECTIONS Wash leeks well in a bowl of cold water, then lift out and drain well.

Cook onions, leeks, fennel, and garlic in butter in a 5- to 6-quart heavy pot over moderate heat, covered, stirring occasionally, until softened, about 15 minutes. Add wine and boil, uncovered, until evaporated, about 1 minute. Add stock, water, salt, pepper, and nutmeg and simmer, uncovered, until vegetables are tender, about 10 minutes. Stir in cream and simmer, stirring occasionally, until slightly thickened and liquid is reduced to about 6 cups, about 15 minutes.

Purée soup in batches in a blender until smooth (use caution when blending hot liquids), then transfer to a soup tureen and stir in Pernod.

Cooks’ note:
Soup can be made 2 days ahead and cooled completely, uncovered, then chilled, covered. Reheat, adding more water if necessary to thin to desired consistency.

  • Share/Bookmark

Spiced Cranberry Sauce with Zinfandel Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 1:37 am

Makes about 3 cups.

INGREDIENTS

  • 1 3/4cups red zinfandel
  • 1cup sugar
  • 1cup (packed) golden brown sugar
  • 6whole cloves
  • 6whole allspice
  • 2cinnamon sticks
  • 13×1-inch strip orange peel
  • 112-ounce bag fresh cranberries

DIRECTIONS Combine all ingredients except cranberries in medium saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat and simmer until reduced to 1 3/4 cups, about 10 minutes. Strain syrup into large saucepan. Add cranberries to syrup and cook over medium heat until berries burst, about 6 minutes. Cool. Transfer sauce to medium bowl. Cover and refrigerate until cold. (Can be made 1 week ahead. Keep refrigerated.)

  • Share/Bookmark

Nectarine and Peach Summer Tart Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 12:14 am

Makes 1 tart.

INGREDIENTS

  • 8 ounces puff pastry (to fit a 10-1/2 inch tart pan)
  • 1 pound 12 ounces nectarines and peachesfor the cream:
  • 1/3 cup crème fraîche
  • 1/4 cup sugar
  • 1 large egg
  • 1 tablespoon hazelnut powder
  • 1 tablespoon almond powder

DIRECTIONS 1.Preheat the oven to 400°F.Fit the puff pastry into the tart
pan and refrigerate for 30 minutes.

2.Peel the peaches. Cut them and the nectarines into thin wedges.Reserve.

3.In a small bowl whisk together the cream, sugar, egg and th e nut
powders. If you don’t find hazelnut powder, simply substitute almond
powder.

4.When the pastry is chilled, arrange the fruits in it in concentric
circles, mounding any extra slices in the center.Pour the cream evenly
over the fruit, and bake the tart in the middle of the oven until the cream
and fruit are golden on top, about 45 minutes. Remove from the oven and
remove the tart from the pastry ring.When the tart is almost cool, slip
it off the tart pan onto a serving platter, and serve.

  • Share/Bookmark

Powered by WordPress