Monday, March 28, 2011

March 27, 2011

Janet hosted all of us this month for an Indian themed dinner. It was a great idea to introduce all of us to some new recipes and spices. Tonya provided an appetizer of Samosas and Crispy Spinach Pakoras, served with Cilantro Yogurt Dip and a tamarind/date sauce purchased at an Indo-Pak grocery. Carol's daughter Jennifer was visiting from Korea this month, so she and Carol both prepared a Marinated Cheese-Topped Salad, along with some crostini with herbed cheese spread. Janet's main course was Chicken Tikka Masala, along with Aloo Gobi (Cauliflower and Potatoes). Janet's friend Davi joined us for the evening and prepared jasmine rice to compliment the meal. The kitchen smelled amazing as everything was being prepared. Our dessert queen Mary found the perfect recipe to complete our meal: Goodnight Rose Cupcakes (Pistachio Cardamom Cupcakes with Rosewater Meringue Buttercream Frosting). It was a fitting end to a delicious dinner.

Next month we are looking forward to an Easter dinner at Carol's home.

Tuesday, March 22, 2011

Peanut Butter Swirl Banana Bread

YES. Peanut Butter Swirl Banana Bread. I found this recipe through facebook and had to try it. I make banana bread a few times a month and I am always looking for a new take on it. This bread is an ode to Elvis and his love of peanut butter and banana sandwiches.

The bread itself is very tasty and easy to put together. The peanut butter on top looks beautiful when cooked - the light brown swirls of peanut butter amongst the dark brown bread. I did not notice the peanut butter swirled in the middle of the loaf, so next time I may put it all on the top and use a knife to mix it in.

Monday, March 14, 2011

Happy PI Day!

Today is March 14, 2011. Or, 3.14.11 The first three digits (3.14) is PI, hence Happy Pi Day!!

I made this coconut custard pie called Impossible Pie yesterday and it was SO EASY and so good....if you like coconut and custard. Which I do! If you do not, do not make this pie. There is no crust, so I have to think that makes this a HEALTHY pie!

Thursday, March 10, 2011

Healthy, delicious muffins

Every week it seems I have bananas ready to be put to use in a new recipe. I also have whole wheat flour that is taking up space, occasionally used as an under-study to supplement all-purpose flour. I googled "whole wheat banana" and found this wonderful recipe for Whole Wheat Honey Banana Muffins. They are delicious!! So very moist and tasty. I added a generous amount of cinnamon and walnuts and used three bananas to make 12 muffins.

I have been eating two a day, one for breakfast and one for an afternoon snack. In the morning I heat it up for 20 seconds and put on a dab of butter. In the afternoon I eat it at room temperature on the ride home to ward off the I AM STARVING feeling I normally have when I walk in the door after work.

This is now my go-to muffin recipe. I think the cinnamon and nuts are a must (pecans or walnuts). I also think these could be made with apples, shredded carrot or zucchini and with golden raisins. The batter IS a little bland and "healthy" so the nuts and fruits are what makes it delicious.

The recipe creator, A Messy Cook, states that:

"These muffins are delicious and have a great texture, and they are 100% healthy! No refined flour or sweeteners....To make the muffins lower in fat, replace half of the oil with unsweetened applesauce. I also use "white whole-wheat" flour, which is softer than that made with red wheat (but has the exact same nutritional value)."

Friday, March 4, 2011

Sunday, February 27, 2011

We meet today at Mary's house. The theme was appetizers in honor of the Academy Awards!

We had Tonya's Puff Pastry with Goat Cheese, which showcased her beautiful piping skills...

Mary's delicious cheesy bites and pizza (not shown).

Carol's out of this world beet salad! I have never had beets like this before. So tasty!

Carol also brought cute, vegetable bundles and carrot fritters.

Carrot fritters
Tea Time Magazine March / April 2011

Yield 1 dozen fritters

Preparation: 30 minutes

Bake 18 - 22 minutes

3/4 cup plain yogurt
1/2 c minced fresh chives
1/4 c sour cream
3 T minced fresh parsley
1 teaspoon finely grated fresh lemon zest
1 T fresh lemon juice
1 pound carrots, peeled and shredded
1 1/2 cups panko - style bread crumbs
3 large eggs
1 c chopped green onion
1 teaspoon coarse salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1/2 cup toasted walnuts
12 seeded round crackers (optional)

Preheat oven to 350 degrees.

Line a baking sheet with parchment paper. Set aside.

In a small bowl combine yogurt, chives, sour cream, parsley, lemon zest, and lemon juice. Stir until mixture is well combined. Cover and refrigerate for at least 30 minutes.

In a large bowl, combine carrots, bread crumbs, eggs, green onion, salt, pepper, and nutmeg. Stir with a wooden spoon until mixture comes together.

Place a 3 1/2 inch round biscuit cutter on prepared baking sheet. Fill the biscuit cutter three fourths full, lightly pressing down to release any air bubbles. Carefully slide the cutter up and away from the carrot filling. Repeat process with remaining carrot mixture.

Bake until edges of carrot fritters are golden brown, 18 - 22 minutes. Place fritter atop a cracker if desired.

Transfer to a serving platter. Top each fritter with yogurt mixture.

Garnish with toasted walnuts, if desired. Serve immediately.

Janet's very moist and flavorful date bonbons.

And finally, Angie's Go Banana and Chocolate Dream Whoopie Pies.