Wednesday, July 17, 2013

Who's Hungry?

After a long Ramadan fast, Muslims (especially non-Muslims) must be completely famished.

Break your fasts with these delicious goodies right here:

Maple-Glazed Chicken

  • 3 tablespoon(s) pure maple syrup
  • 2 tablespoon(s) miso paste
  • 2 tablespoon(s) rice vinegar
  • 1 tablespoon(s) sugar
  • 2 teaspoon(s) lower-sodium soy sauce
  • 1 teaspoon(s) fresh ginger, grated and peeled
  • 8 ounce(s) French green beans (haricots verts) or regular green beans, trimmed
  • 10 ounce(s) frozen peas, thawed
  • 1 1/4 pound(s) boneless and skinless chicken thighs
  • 1/4 cup(s) fresh cilantro leaves

  1. In 1-quart saucepan, whisk maple syrup, miso, vinegar, sugar, soy sauce, and ginger; heat to boiling on medium-high. Boil 1 minute or until reduced by half, whisking. Remove from heat; stir in 1/4 teaspoon pepper. Cool slightly. Transfer 2 tablespoons to small bowl for brushing chicken.
  2. Place beans and 3 tablespoons water in 2-quart glass baking dish; cover with vented plastic wrap. Microwave on High 3 minutes or until tender. Stir in peas. Cover; microwave 3 minutes longer. Drain well; toss with 1 tablespoon sauce. Transfer to platter.
  3. Heat grill pan on medium-high. Sprinkle chicken with 1/8 teaspoon salt. Grill chicken 4 minutes or until grill marks appear. Brush chicken with reserved 2 tablespoons sauce. Turn chicken over; grill 4 to 5 minutes longer or until cooked through (165 degrees F). Place chicken on top of vegetables. Serve with remaining sauce and cilantro.

Banana Curry


    80ml sunflower seed oil
    2 onions, diced
    8 tablespoons curry powder
    1 1/2 tablespoons ground cumin
    4 teaspoons ground turmeric
    1 1/4 teaspoons salt
    1 teaspoon caster sugar
    1 tablespoon ground ginger
    1 teaspoon chilli powder
    1 1/4 teaspoons ground cinnamon
    1 1/2 teaspoons ground black pepper
    4 teaspoons curry paste
    8 cloves garlic, pressed
    300ml passata
    200g natural yoghurt
    2 bananas, diced
    3 tomatoes, chopped
    25g desiccated coconut

Preparation method

1. Heat the sunflower oil in a large saucepan over medium heat. Stir in the onions, and cook until the onions have softened and turned translucent, about 5 minutes. Sprinkle in the curry powder, cumin, turmeric, salt, sugar, ginger, chilli powder, cinnamon and black pepper. Cook and stir until fragrant, about 1 minute.
2. Stir in the curry paste and pressed garlic. Cook for about 1 minute. Pour in the passata and yoghurt, and bring to a simmer. Stir in the diced banana, and simmer gently for 3 minutes. Mix in chopped tomatoes, and continuing to simmer 1 minute more. Stir in the coconut just before serving.

Raspberry Cheesecake Popsicles

Yield: 6 medium popsicles

8 oz fresh raspberries (or other field berries)
1 tablespoon water
4 oz low fat cream cheese
3 tablespoons fat free milk
1 teaspoon vanilla extract
1/3 cup powdered sugar

In a small saucepan over medium heat, cook raspberries and 1 tablespoon of water for 10 minutes or until they are easily broken up with a wooden spoon.
Transfer mixture to a food processor (or strong blender) and puree till there are no lumps left. Refrigerate raspberry puree until cool, about 30 minutes.
Then in food processor, puree cream cheese, milk, vanilla extract and powdered sugar -until smooth.
In popsicle molds, layer raspberry puree and cream cheese mixture. Insert popsicle sticks and freeze for at least 2 hours. Enjoy!

Feel free to add your own recipes.

(Two paws up)

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