from the los angeles times
Banana poppy seed loaf
Total time: 1 1/2 hours
Servings: 2 loaves (about 8 servings each)
Note: Adapted from Huckleberry Bakery & Cafe in Santa Monica. This recipe requires 2 small (8 1/2- by 4 1/2- by 2 1/2-inch) metal or glass loaf pans.
Ingredients
3/4 cup (1 1/2 sticks) butter, plus extra for greasing the pans
1 1/2 cups (6.4 ounces) flour
1 1/2 cups (6.75 ounces) whole wheat flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons poppy seeds
3/4 cup sugar plus 1 teaspoon, divided
3/8 teaspoon salt
3 eggs
5 very ripe bananas, plus 1 1/2 fresh bananas, divided
1 tablespoon vanilla extract
1 cup yogurt
3/4 cup coarsely chopped dates
1 to 2 tablespoons powdered sugar
1. Heat the oven to 375 degrees. Grease and line the bottoms of 2 (8 1/2 - by 4 1/2 - by 2 1/2 -inch) loaf pans with parchment paper.
2. In a medium bowl, whisk together the flour, wheat flour, baking powder, baking soda and poppy seeds. Set aside.
3. In the bowl of a stand mixer, or in a large bowl using an electric mixer, cream together the butter, three-fourths cup sugar and salt until light and fluffy, about 5 minutes. Add the eggs, one at a time, until incorporated.
4. In a medium bowl, mash the very ripe bananas. With the mixer running, add the mashed bananas and vanilla to the butter mixture until incorporated. With the mixer on the lowest speed, add the dry ingredients just until incorporated. Gently fold in the yogurt and dates. Divide the batter evenly between the 2 pans.
5. Slice the remaining 1 1/2 bananas crosswise into one-eighth inch slices. Top the batter in each pan with the banana slices, arranged in rows. Sprinkle the remaining teaspoon of sugar evenly over the sliced bananas, then place in the center of the oven (leave a few inches between the loaf pans).
6. Bake until a toothpick inserted comes out clean, about 1 hour, rotating halfway through for even baking. Check the pans after 20 to 30 minutes and periodically after that to see that they do not darken too quickly; if they do, lightly cover the tops with aluminum foil and continue to bake.
7. Cool the pans and unmold the loaves. Sift the powdered sugar evenly over the 2 loaves. Cut the loaves into 1-inch slices and serve.
Each of 16 servings: 286 calories; 6 grams protein; 45 grams carbohydrates; 4 grams fiber; 10 grams fat; 6 grams saturated fat; 63 mg. cholesterol; 244 mg. sodium.
Ad Hoc's rice with roasted cauliflower
Total time: 45 minutes
Servings: 8 to 10
Ingredients
1/2 head white cauliflower, cut into florets
2 tablespoons canola oil
Salt
Pepper
Pinch of curry powder
6 cups water
1 cup Carolina, or long grain, rice
1 teaspoon red chili flakes
2 teaspoons extra-virgin olive oil
2 tablespoons butter, at room temperature
1/4 cup chopped green onions
1. Heat the oven to 400 degrees.
2. In a large bowl, toss the cauliflower with the canola oil and season with one-fourth teaspoon salt and a pinch of pepper, or to taste.
3. Place the cauliflower in a roasting pan (reserve the bowl) and roast until the cauliflower is a deep brown and tender throughout when pierced with a knife, 20 to 25 minutes, tossing every few minutes for even coloring and cooking. Remove the cauliflower from the oven and reduce the oven temperature to 250 degrees.
4. While the cauliflower is roasting, cook the rice: In a large saucepan, add the water and a generous pinch of salt and bring to a boil over high heat. Stir in the rice and chili flakes and reduce the heat to a gentle simmer. Cook the rice just until tender, about 15 minutes. Drain the rice well, then spread the rice in a thin shallow layer in a large baking dish.
5. Place the rice in the oven to dry out for 5 minutes. Remove, then stir in the olive oil. Taste and adjust seasoning as desired with salt and pepper.
6. Place the cauliflower back in the bowl and toss with the curry powder. Taste and season, if desired, with additional salt and pepper.
7. Gently stir in the warmed rice and butter, tossing until the butter is melted and evenly coats the rice and cauliflower. Stir in the green onions and serve immediately.
Each of 10 servings: 136 calories; 2 grams protein; 18 grams carbohydrates; 1 gram fiber; 6 grams fat; 2 grams saturated fat; 6 mg. cholesterol; 68 mg. sodium.
Feta, endive and orange salad
Total time: 20 minutes
Servings: 4
Adapted from "Moro East" by Sam and Sam Clark. They write, "This salad is particularly good and colourful made with blood oranges when they are in season. A simpler version, omitting the feta and walnuts, makes a tasty side dish to accompany grilled fish and duck."
Ingredients
1/4 cup extra-virgin olive oil
1 tablespoon red wine vinegar
Salt
Pepper
Superfine sugar, if desired
2 large oranges, or 3 blood oranges
3 heads of Belgian endive, any damaged outer leaves removed, whole leaves or sliced crosswise into 3/4-inch pieces
1 cup loosely packed flat-leaf parsley leaves (from 1 small bunch)
1 tablespoon fresh oregano leaves, coarsely chopped if large
1/2 very small red onion, sliced as thinly as possible
1/3 cup crumbled feta cheese
Scant 2 cups walnut halves
1/3 cup drained oil-cured black olives
1. Make the dressing: In a medium bowl, whisk together the olive oil with the red wine vinegar until they have more or less emulsified, seasoning to taste with salt and pepper. Add a pinch of sugar if needed to soften the acidity. This makes about one-fourth cup dressing. Set aside.
2. With a small sharp knife, preferably serrated, cut the rind and all the pith off the oranges, keeping the oranges whole. Slice the oranges crosswise into one-fourth-inch slices and place them in a large salad or mixing bowl. Gently toss in the endive, parsley, oregano and onion.
3. Pour the dressing over the salad and gently toss to coat. Crumble the feta over the top of the salad, then sprinkle the walnuts and olives over the salad. Serve immediately.
Each serving: 659 calories; 16 grams protein; 35 grams carbohydrates; 19 grams fiber; 54 grams fat; 7 grams saturated fat; 11 mg. cholesterol; 482 mg. sodium.
Yogurt cake with pistachios
Total time: 1 hour
Servings: 6
Adapted from "Moro" by Sam and Sam Clark. They write, "This Lebanese pudding is delicious warm or chilled. Some fruit on the side, although not necessary, is a nice addition.
Ingredients
3 eggs, separated
1/4 cup plus 3 1/2 tablespoons superfine sugar, divided
2 vanilla pods, split in half lengthwise
1 cup plus 2 tablespoons Greek yogurt, plus extra for serving
Finely grated zest 1/2 orange
Finely grated zest and juice of 1 lemon
2 1/2 tablespoons flour
1/4 cup coarsely chopped pistachio nuts
1. Heat the oven to 350 degrees. Grease a 10-inch round cake pan (solid, not a springform) and line the base with parchment paper. Grease the parchment paper and set aside.
2. In the bowl of a stand mixer, or in a large bowl using an electric mixer, beat the egg yolks with 5 tablespoons plus 2 teaspoons of the sugar until thick and pale, about 5 minutes. Scrape the seeds from the vanilla pods and beat into the egg mixture. Beat in the yogurt, orange and lemon zest, lemon juice and flour until incorporated.
3. In a separate bowl, whisk the egg whites with the remaining sugar until soft peaks form. Gently and evenly, fold the whites into the yogurt mixture. Pour the cake mixture into the prepared cake pan.
4. Place the cake pan in a larger roasting pan, allowing for at least 1 inch clearance on all sides. Place the roasting pan in the oven and pour in boiling water halfway up the filled tin.
5. Bake the cake for 20 minutes. Quickly but gently sprinkle the pistachios evenly over the top of the cake, then continue baking until the top of the cake is lightly browned, about 20 more minutes. The correct consistency of the cake should be a light sponge on top with a moist custard below. Serve the cake with yogurt.
Each serving: 199 calories; 7 grams protein; 23 grams carbohydrates; 1 gram fiber; 9 grams fat; 4 grams saturated fat; 113 mg. cholesterol; 48 mg. sodium.
from the chicago tribune
Chicken tostada
Prep: 15 minutes
Cook: 3-5 minutes
Servings: 6
Note: Use your favorite salsa with this quick recipe, or try a chipotle-flavored version for extra kick.
Ingredients
6 (6-inch) flour tortillas
3/4 cup jarred tomato salsa
1 1/2 cups finely shredded Cheddar cheese
3/4 cup chopped cooked chicken
1/4 cup thinly chopped green onions
Sour cream
1. Heat oven to 375 degrees. Place tortillas on two sheet pans. Top each one with 2 tablespoons of salsa. Sprinkle about 1/4 cup cheese on each tortilla. Top each with 2 tablespoons chicken and green onions.
2. Bake until cheese is melted and tortilla is crispy, 3 to 5 minutes. Cut into wedges; serve with sour cream.
Nutrition information per serving: 248 calories, 46% of calories from fat, 13 g fat, 7 g saturated fat, 45 mg cholesterol, 18 g carbohydrates, 16 g protein, 572 mg sodium, 2 g fiber.
from the orlando sentinel
Iced tea
In the sweltering summer, a glass of iced tea can quench and cool. But bottled teas can cost as much as $1 or more. Here are tips for making 2 quarts tea from "Iced Tea," by Fred Thompson, Harvard Common Press.
1. In a glass measuring cup or ceramic teapot large enough to accommodate 2 cups boiling water, place 6 regular-size tea bags and 1/8 teaspoon baking soda. (The baking soda will soften the natural tannins that cause an acid or bitter taste.) Pour 2 cups boiling water over the tea bags. Cover and let steep 15 minutes.
2. Remove the tea bags, being careful not to squeeze them (squeezing the bags adds bitterness).
3. Pour concentrate into a 2-quart pitcher and add 6 cups cold water. Sweeten, if desired.
4. Let cool, then chill and serve over ice.
Hints: Tea will become cloudy if refrigerated while still warm. Add a little boiling water to clear up the cloudiness. The tannins in tea also cause cloudiness when the tea is brewed in hard water. If you know you have minerals in your water, use filtered water.
Health bonus: Tea has flavonoids, compounds medical experts believe have antioxidant properties. Antioxidants work to neutralize free radicals, which scientists believe, over time, damage elements in the body, such as genetic material and lipids, and contribute to chronic disease.
from the south florida sun-sentinel
Garlicky grilled soy skirt steak
Servings: 4
Ingredients
1/4 cup reduced-sodium soy sauce
1 teaspoon minced peeled ginger root
3 garlic cloves, minced
1 tablespoon Hoisin sauce
1/2 to 1 teaspoon sriracha chili sauce or Thai chili garlic sauce, optional
Fresh-ground black pepper, to taste
Juice of 1/2 lime
1 (16- to 24-ounce) skirt steak
1. Preheat a gas or charcoal grill to medium-high heat.
2. Combine the soy sauce, ginger root, garlic, Hoisin sauce, chili sauce, black pepper and lime juice in a large zip-seal plastic bag. Add the steak, seal and toss to coat. Let sit at room temperature 15 minutes.
3. Oil the grill rack. Remove the steak from marinade and place on grill. Cook about 3 minutes on each side for rare or cook to desired degree of doneness. Remove from grill and cover lightly with foil.
4. Let sit 5 minutes before cutting across the grain into 1 / 2-inch-thick slices. Makes 4 servings.
Nutrition information per serving: 349 calories, 54 percent calories from fat, 21 grams total fat, 9 grams saturated fat, 84 milligrams cholesterol, 2 grams carbohydrates, .1 gram total fiber.
from the hartford courant
Ibiza's honeydew melon gazpacho
Servings: 6 to 8
Ingredients
1 honeydew melon (seeded and cut away from rind)
1 cucumber, peeled and seeded
5 scallions, stems and coarsest green ends removed
3/4 cup sliced blanched almonds
1/4 to 1/2 cup extra virgin olive oil
1/4 to 1/2 cup sherry vinegar
1. Cut all the fruit and vegetables into chunks.
2. Put the melon, cucumber, scallions and almonds in a blender and purée the vegetables. Add the extra virgin olive oil slowly and then the sherry vinegar. Taste for salt, and adjust seasonings.
3. Refrigerate gazpacho for a minimum of 1 hour before serving.