Banana Nut Bread – Yummy In My Tummy!

LMillerRN‘s Note:
This is from Martha Stewart’s new Baking Handbook. This is just wonderful. I especially like that it has coconut in it. YUMMY! This makes 2 – 9 x 5 loaves or 6 mini loaves. If making mini loaves reduce the baking time to 45 minutes. …
What You Need
Yield: 2 loaves

 Directions:

    1. 1
      Preheat oven to 350°. Coat pans with cooking spray; set aside.

 

    1. 2
      In a large bowl, whisk together the flour, baking soda and salt; set aside.
    2. 3
      In the bowl of an electric mixer, beat the eggs, sugar and oil on medium-low speed until combined.
    3. 4
      Beat in the flour mixture. Add the vanilla, banana, coconut, nuts and buttermilk and beat just to combine.
    4. 5
      Divide batter betwen prepared pans; smooth with an offset spatula.
    5. 6
      Bake, rotating pans halfway through, until a cake tester inserted in the centers come out clean, 60-65 minutes. Transfer to a wire rack to cool for 10 minutes. Remove laves from pans and let cool completely.
    6. 7
      Bread can be kept at room temperature, wrapped in plastic, for up to 1 week, or frozen for up to 3 months.

 

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Spicy Chicken Soup

Our Spicy Chicken Soup recipe is so good, you’re going to wish it had been on the top of your “favorite go-to recipes” list all along. And it’s definitely not too hot to handle! It’s only as hot as you want to make it. For those who like the heat, you can tweak the recipe to your liking by choosing to use spicier salsa, more pepper or canned tomatoes with green chilies. This soup is also as healthy as it is tasty, with just over 25 grams of protein and 8 grams of fiber per serving…(under 300 calories and 9 grams of fat, too)

In a large pot over medium heat, combine broth, chicken, pepper, garlic powder, parsley, and onion powder. Bring to a boil, then reduce heat and simmer 1 hour, or until thoroughly cooked. Remove chicken, reserve broth. Shred chicken.

In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, crushed tomatoes, tomato soup, chili powder, corn, kidney beans, black beans, shredded chicken and reserved broth. Simmer 30 minutes. Add water if necessary to keep from drying out.

Serve with a dollop of low calorie sour cream (or you can mix in the sour cream before simmering).
Makes 12 servings.

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Organic Lasagna Recipe

2 lb ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water

2 teaspoons dried basil leaves
1 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 teaspoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
lasagna noodles – # depends on the dish you will use.
I used a pyrex dish that fit two lasagna noodles side by
side so I used only 4 noodles
16 ounces ricotta cheese
1 egg
1 cup grated Parmesan cheese

Click here for detailed instructions with Picture Diagrams……

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Delicious Crab Cakes

Did you Know?

Eating crab cakes is part and parcel of any trip to Maryland, where you’ll find them fried and served on bread as sandwiches or baked and broiled as a main dish. Here’s a delicious version you can enjoy at home.

What You Need
2  large eggs or 2  egg substitutes
1 tablespoon mayonnaise
2 tablespoons melted butter
1 teaspoon Worcestershire sauce
1 tablespoon lime juice
1 package imitation crab or 8 ounces of lump crab
1/2 cup bread crumbs
1 package Simply Organic Ranch Dip Mix
Directions
Preheat oven to 350 degrees.

In a large mixing bowl, beat eggs then add next four ingredients. Add in crab meat.

In a separate bowl, blend bread crumbs and Ranch Dip Mix. Add dry ingredients to crab meat mix and stir well.

Shape mix into cakes about 3/4-inch thick and 2 to 3 inches in diameter. Place onto greased baking sheet and bake 10 to 15 minutes on each side.

Chef Suggestions
Serve as a meal over fresh leaf lettuce or turn into a sandwich.

As an appetizer, offer a choice of tartar, cocktail sauce or a fruit salsa.

Squeeze extra lime juice on crab cakes once baked.

Featuring
Ranch Dip Mix

Buy Now Dig in and saddle up for delicious, well-rounded Ranch flavor. This all-American classic — created by a California dude ranch owner while living in Alaska — is so versatile it can be used as a dip, dressing or ingredient in many recipes.

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Irish Cheddar Potato Bites

Serves 8

This occasion-worthy side dish serves as an appetizer for parties, too. If you’re serving a spiral-sliced ham as the main course, remove a little bit from it ahead of time for this recipe, or feel free to use beef brisket or broccoli in place of the ham.

What You Need

12 small organic red or Yukon Gold potatoes (about 2 pounds)
1 cup (about 4 ounces) grated Kerrygold Kilaree Cheddar, divided
3/4 cup (about 4 ounces) finely chopped ham
1/4 cup nonfat plain yogurt
1 tablespoon Kerrygold Unsalted Pure Irish Butter, softened
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
3 green onions, thinly sliced

 

Method

Preheat oven to 400°F. Arrange potatoes on a rimmed baking sheet or in a muffin tin and bake, flipping halfway through, until just tender, 35 to 40 minutes. Carefully halve potatoes, arrange on baking sheet; cool briefly for handling. Using a teaspoon, scoop out the middle of each potato half, leaving a 1/4-inch border around the edges and bottom. Transfer potato flesh to a large bowl and mash roughly with a fork. Add 2/3 cup cheddar, and the ham, yogurt, butter, salt, pepper and onions. Stir well. Scoop some of the potato mixture into each potato half. Scatter remaining 1/3 cup cheddar over the tops. Bake until golden brown and hot throughout, about 15 minutes more.
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Eating Well Power Salad

Here’s our take on a traditional chef’s salad, which is anything but light fare when it’s heaped with meats and cheeses. Our version keeps the satisfaction factor with lean turkey breast and reduced-fat Swiss cheese – and adds plenty of colorful vegetables to the mix.

What You Need
6 cups mixed, salad
1 cup shredded carrots
2 tablespoons red onion, chopped
1/4 cup dressing, such as Creamy Dill Ranch Dressing (recipe follows)
10 cherry tomatoes
4 slices roast turkey breast, cut up (3 ounces)
2 slices reduced-fat Swiss cheese, cut up (2 ounces)
This recipe calls for: Creamy Dill Ranch Dressing

Preparation
Toss greens, carrots, onion and dressing in a large bowl until coated. Divide between 2 plates. Arrange tomatoes, turkey and cheese on top of the salad.

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Brown Rice With Chicken And Broccoli

Lean protein, greens and whole grains all in this one-pot weeknight meal. Make sure to cut chicken and broccoli into bite-size pieces so they’ll cook evenly.

What You Need

3 1/2 cups low-sodium vegetable broth
1 medium yellow onion, chopped
2 cloves garlic, finely chopped
1 (8-ounce) skinless boneless chicken breast, cut into 3/4-inch cubes
1 cup long-grain brown rice
3 cups small broccoli florets
2 teaspoons chopped fresh thyme
1/4 cup toasted pine nuts

Method
Bring 1/2 cup broth to a simmer in a large high-sided skillet over medium-high heat. Add onion and garlic and cook about 6 minutes or until tender. Stir in chicken, rice and remaining 3 cups broth. Bring to a boil. Cover, reduce heat to medium low and simmer 30 minutes. Add broccoli and continue to cook about 15 minutes or until broccoli and rice are tender and all liquid is absorbed. Remove covered pot from heat and let sit 5 minutes; uncover and fluff with a fork. Stir in thyme and pine nuts and serve.

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Sweet Potato Casserole

What You Need

Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Bake at 400° F for 45 to 60 minutes or until tender. Set aside to cool.
Scoop the sweet potatoes out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the egg beaters, olive oil, fructose, salt, cinnamon, ginger, nutmeg, and pepper to taste. Whisk the mixture until smooth. Pour the sweet potato mixture into an 8 by 8 inch pan and sprinkle the top with the cashews. Bake at 350° F for 30 to 40 minutes or until a bit puffy. Serve immediately.
Makes 8 servings. Serving size 1/2 cup.  Click here for all Swanson Products… Guaranteed Low Prices at Swansonvitamins.com

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Organic Bistro Garlic Fries

Written by Laura Klein 

If you’ve always wanted to make homemade French fries but don’t have a fryer or better yet want to skip the fried stuff, try this healthy recipe. These Organic Bistro Garlic Fries are as good as you’d find in any restaurant. Cook’s tip: They must be served hot right out of the oven, don’t let them sit.
Serves 4

What You Need

4 medium russet Potatoes, unpeeled
1/4-1/2 cup of olive oil
3-4 Garlic cloves, smashed and minced
1/4 cup of fresh herbs like parsley and basil

Method:

Preheat oven to 425°. Line 2 sheet pans with tin foil, and place in preheated oven.

Cut Potatoes lengthwise into 1/4-inch-thick slices, then cut lengthwise into 1/4-inch-wide strips. Place in acidulated water (water with lemon) if potatoes start to turn brown. Drain and pat potatoes dry with a tea towel.

Combine potatoes and olive oil in large bowl and toss until completely coated. Remove heated pans from the oven and divide potatoes evenly between two baking sheets and spread in a single layer (potatoes will shrink so you can pack them tightly). Roast until potatoes are a deep golden brown about 40 minutes, turning frequently.

Transfer potatoes to a bowl and toss with fresh herbs, garlic and salt.

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