Apricot Coffee Cake

INGREDIENTS
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup white sugar
1 egg
2 tablespoons butter or margarine
1/4 cup milk powder
2/3 cup water
1 teaspoon vanilla extract
2 cups pitted and diced fresh apricots
1/4 teaspoon ground cinnamon, or to taste
1 tablespoon white sugar, or to taste

DIRECTIONS

1. Preheat oven to 375 degrees F (190 C).
2. Place the flour, salt, and baking powder in a large bowl. In a separate bowl, cream together the sugar, egg, and butter until smooth. Mix the milk, water, and vanilla into the batter, stirring until well blended. Pour the batter into the flour and beat until smooth.
3. Spread the batter into a greased 8 inch square pan, and sprinkle the diced apricots evenly over the top. Dust with cinnamon and sugar.
4. Bake in the preheated oven approximately 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Cheese Shortbread

From Jennifer
These are yummy.

1/2 lb McLarens Sharp Cheese (in red container in cold section of supermarket)
1/2 lb butter
2 cups flour
2 tablespoons brown sugar

Cream 1st two ingredients together, sugar and then flour.

Divide in two sections and roll into logs. Chill and hour. Slice and bake at 350 until slightly brown.

Enjoy

Honey Spiced Chicken

from Marina

1 Tbsp honey
1/8 tsp ground nutmeg
1/8 tsp ground cinnamon
1/2 cup zucchini sliced
3/4 cup sugar snap peas
1 tsp olive oil
3/4 cup cooked wild rice
4 oz uncooked boneless, skinless chicken breast(s)

Preheat broiler. Combine honey, nutmeg and cinnamon. Coat chicken breast with honey sauce and broil until no longer pink. Place zucchini and peas on a non-stick baking sheet, brush with oil and season to taste. Broil until softened. Complement chicken and vegetables with wild rice.

Fudgy Banana Muffins

1 1/4 cup all-purpose flour
1 cup whole wheat flour
3/4 cup packed brown sugar
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
3 medium ripe bananas, mashed
1 1/4 cup milk
1 egg
1 tbsp oil
2 tsp vanilla extract
6 milk chocolate candy bars (1.55 ounces each)

In a mixing bowl, combine the flours, brown sugar, baking soda, baking powder and salt. In another bowl, combine bananas, milk, egg, oil and vanilla; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups 1/3 full. Break each candy bar into 12 pieces; place two pieces in each muffin cup. Top with remaining batter. Chop remaining candy bar pieces, sprinkle over batter. Bake at 400ºF for 15 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks. Yield: 1- 1/2 dozen

Chicken Yumsticks

2/3 cup plain low-fat yogurt
2 tsp. brown sugar
2 tsp. hot sauce, plus extra to eat with the chicken
1 tsp. ground cumin
2 garlic cloves, minced
1/4 tsp. salt
8 chicken breast halves
Lemon wedges (optional)

Combine a few tablespoons of the yogurt with the brown sugar in a medium-sized bowl and mix until well blended. Add the remaining yogurt, hot sauce, cumin, garlic and salt.

Cut each chicken breast half into 6 to 8 equal pieces. Add to the yogurt mixture and stir until well combined. Thread the chicken onto eight skewers.

Place in a doubled gallon-size ziptop bag (to guard against leaks). Chill for 30 minutes to 2 hours. Pack in a cooler to bring to the park.

At the park, prepare the coals for grilling. Grill the kebobs over medium heat, rotating sides every few minutes, until cooked through, about 10 to 14 minutes total.

Serve with extra hot sauce and lemon wedges. Serves 6 to 8. Enjoy

Asian Noodles with Chicken and Pineapple

6 ounces green beans, trimmed and halved lengthwise (2 cups)
1 red bell pepper, seeds and ribs removed, thinly sliced lengthwise
8 ounces rice noodles
Coarse salt and ground pepper
1/4 cup soy sauce
1 Tbsp sugar
1/2 fresh pineapple, peeled, cored, and sliced into bite-size wedges (2 cups)
1/4 cup fresh mint, chopped
1/2 cup peanuts, chopped
1 lb boneless, skinless chicken-breast halves
1/2 cup fresh lime juice

1. In a large pot of boiling water, cook beans until crisp-tender, about 3 minutes. Add bell pepper, and stir to submerge. Using a small sieve, transfer vegetables to a bowl. Add noodles to boiling water, and cook until al dente according to package directions, 4 to 6 minutes. Drain, rinse thoroughly with cold water, and reserve.
2.Meanwhile, in a small skillet, bring 1 cup salted water to a simmer over medium heat. Add chicken breasts; cover, and cook 5 minutes. Turn off heat; let steam until chicken is cooked through, 5 to 10 minutes. When cool enough to handle, shred chicken with a fork.
3.In a large bowl, whisk together lime juice, soy sauce, and sugar. Add reserved vegetables and noodles, chicken, pineapple, mint, and 1/4 cup peanuts; season with salt and pepper. Toss to coat with dressing. Serve immediately, topped with remaining 1/4 cup peanuts.


Note: Angel-hair pasta can be substituted for the rice noodles in this recipe. To save time, you can use store-bought roasted chicken, and skip step two. Also, this salad can be prepared up to a day ahead of time and refrigerated in a covered container, but the pineapple should be added just before serving.

Mini Spinach and Cheese Pizzas

4 mini whole-wheat pitas (3 inches each), split
1/2 cup part-skim ricotta cheese
1/2 teaspoon dried oregano
1 garlic clove, pushed through a garlic press
Coarse salt and ground pepper
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 pint bocconcini (about 20 balls), halved

1. Heat broiler, with rack set 4 inches from heat. Line a large baking sheet with aluminum foil; arrange pita halves on sheet, cut side up.
2. In a small bowl, combine ricotta, oregano, and garlic; season with salt and pepper. Dividing evenly, spread ricotta mixture on pitas, and top with spinach and bocconcini. Season with salt and pepper
3. Broil until cheese is melted and starts to brown, 4 to 6 minutes, rotating sheet from front to back halfway through baking. Serve immediately.

****this recipe comes from Everyday Food magazine by Martha Stewart this month."

Shrimp Fried Rice

Salt
1 1/2 cups white long grain rice
2 tsp vegetable oil
2 large eggs, lightly beaten
1 lb shrimp, peeled and chopped
2 carrots, diagonally sliced
2 scallions, diagonally sliced, white and green parts separated
1 garlic clove, minced
1 Tbsp minced fresh ginger
1/4 cup soy sauce
1/4 cup fresh lime juice

1. In medium saucepan, bring 8 cups salted water to boil. Add rice and boil until tender. 12- 14 minutes. Using a fine mesh sieve, drain and immediately rinse with col water to stop the cooking. Set aside.
2.While rice is cooking, heat 1 tablespoon oil in a large non stick pan over medium heat. Add eggs, cook until set. 1-2 minutes. Transfer eggs to a cutting board. Cool eggs, then cut into strips.
3. In same pan, heat remaining oil over medium heat. Add shrimp, garlic, carrots, scallion whites and ginger. Cook, tossing frequently, until shrimp are opaque and carrots are crisp tender, 3-5 minutes. Add eggs, soya sauce, lime juice, and cooked rice. Cook, tossing, to heat rice through, about 1 minute. Serve garnished with scallion greens.

Corn and Black Bean Quesadillas

Very easy, and a nice change form cooking meat for dinner.

1/2 cup mayo
1/4 cup shredded monterey jack or cheddar cheese (I like to use both)
1/4 cup salsa
1 cup corn kernels
1/2 cup canned black beans drained and rinsed
2 green onions, chopped

tortillas
sour cream
guacamole

Stir together mayo, salsa and cheese. Spread 1/4 mixture over one half of a tortilla. Sprinkle with 1/4 of the corn, beans, and onions. Fold tortilla in half and press together. Repeat.
Cook in ungreased frying pan over medium heat until lightly browned, flip and cook other side. Cut into wedges and enjoy.

I am lazy and actually just throw all the ingredients into a bowl then spread it on to the tortillas - works fine.

Makes 4 servings.

Sarah's Thai Noodles

Another from a friend.

Boil 8 oz. Wide Rice Stick Noodles.

Meanwhile saute:
1 1/2 tsp green curry paste for 30 seconds.
Add:
3 cloves minced garlic
1 Tbsp finsh sauce
1 Tbsp oyster sauce
1 Tbsp soy sauce
1 Tbsp brown sugar
1 Tbsp vinegar
Saute for about 45 seconds.
Add one can of coconut milk.
Add a bunch of veggies. (i use broccoli, carrots & peppers)
Add cooked meat (i like chicken & shrimp.)
Add noddles.

Mix 2 eggs, and pour into 1 Tbsp oil in another frying pan. Sprinkle with basil and cook. Cut into strips and toss with other stuff.

Enjoy.
(the more curry paste you add the hotter it will be, so the less the more mild)

Favorite Pasta Salad

This ons is totally different that other pasta salads.
Love it.

1/2 lb spiral pasta (fusilli)
salt
Olive oil
1 lb medium diced ripe tomatoes
3/4 cup good black olives, pitted and diced
1 lb fresh mozzarella, medium diced
6 sun-dried tomatoes on oil, drained and chopped

Dressing:
5 sun-dried tomatoes on oil, drained
2 Tbsp red wine vinegar
6 TBsp good olive oil
1 garlic clode, diced
1 tsp capers, drained
2 tsp salt
3/4 tsp pepper (freshly ground if you have it)
1 cup freshly grated Parmesan cheese (if I don't have it I use that fake stuff sometimes - but fresh is best!)
1 cup packed basil leaves (or substitute some dried basil)

Cook the pasta in boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes or according to the package. Drain well and allow to cool. Place pasta in a bowl and add tomatoes, oilves, mozzeralla and chopped sun-dried tomoatoes.
For dressing, combine sundried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor til smooth. (i do mine in a cup with one of those standing up mixer thingies -kwim?)
Pour dressing over pasta, sprinkle with the Parmesan cheese and basil, toss well.

Buffalo Chicken

1/2 cup all purpose flour
2 tesp paprika
coarse salt
8 skinless chicken drumsticks (about 2 lbs total)
1/4 cup vegetable oil
1/4 cup ketchup
1 Tbsp melted butter
1-2 Tbsp hot sauce such as Tabasco (as hot as you want it!)
celery sticks for serving

One a rimmer naking sheet, combine flour, paprika, and 1 Tsp coarse salt. Add chicken toss to coast and shake off excess.
In a large pan, heat oil over medium high heat. Add chicken and cook, turning to brown on all sides, until cooked throughout. (about 15 - 20 minutes)
Meanwhile in large bowl, combine ketchup, butter and hot sauce; season with salt. Add hot chicken and toss gently to coat. Serve with celery sticks and blue cheese dip.

Better Blue Cheese Dip:
In a small bowl combine 1 ounce blue cheese crumbled, 2/3 cup plain yogurt and 2 Tbsp lemon juice. Season with salt and pepper. Mix well with fork to mash cheese to combine.

Vegetable Stir fry

INGREDIENTS

* 2 teaspoons cornstarch
* 1/2 cup cold water
* 3 tablespoons soy sauce
* 1 cup fresh broccoli florets
* 1 medium carrot, thinly sliced
* 1/2 small onion, julienned
* 1 tablespoon vegetable oil
* 1 cup shredded cabbage
* 1 small zucchini, julienned
* 6 large mushrooms, sliced
* 1/2 teaspoon minced garlic
* Hot cooked rice

DIRECTIONS

1. In a small bowl, whisk the cornstarch, water and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry the broccoli, carrot and onion in oil for 5 minutes. Add the cabbage, zucchini, mushrooms and garlic. Stir-fry until vegetables are tender. Stir soy sauce mixture; add to skillet. Cook and stir until thickened. Serve with rice if desired.

Creamed Tuna on Toast

This is a super cheap and easy one.
Perfect for student budgets! :)

2 Tbsp margine, melted
3 Tbsp flour
1/2 tsp salt
1/4 tsp pepper
2 cups low fat milk
1 carrot, sliced
1 stalk of celery, sliced
1 cup opeas
1 7-ounce can tuna, drained
8 slices bread for toast

Wash and slice carrot and celery. Cook them in a saucepan with 1/2 cup water until soft. Drain and set aside in a small bowl.
In the same saucepan, melt margarine. Add the flour, salt and pper and stil til it looks like a paste. Add the milk and stir while it cooks and the sauce gets thicker. Do not boil it. Add the carrots, celery peas and tuna. Stir and cook until the mixure is hot. Make toast and serve the creamed tuna over it. You can also serve it over biscuits or noodles.
Serves 4.

Southwestern Corn Chowder

1 tablespoon butter
1 scallion, white and green parts separated, thinly sliced
1 medium carrot, halved lengthwise and thinly sliced
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
coarse salt and pepper
1 baking potato, peeled and cut into 1/2 inche pieces
1 package (10 ounces) frozen corn kernels
1 can (14.5 ounces) chicken broth
1 cup milk

In a medium saucepan, melt butter over medium heat. Add white part of scallion, carrot, chili powder, and oregano; season with salt and pepper. Cool stirring occasionally, until scallion is soft, about 2 minutes. Add potato, corn, broth and milk.

Bring to a boil over medium heat and reduce to a simmer. Cook until potato is easily pierced with the tip of a knife, 15 to 20 minutes. Stir green part of scallion, and season with salt and pepper. Refrigerate in an airtight container up to 1 day.

Serves 2.


Super easy and doesn't make too much
(but you can easily double it.)

Black Bean & Rice Tostado (or Tacos)

1 lbs ground beef
1 can black beans, rinsed & drained
1 can corn, drained
1 - 1 1/2 cups cooked rice (left over?)
1 pkg taco seasoning
1 cup salsa (I use blak bean & corn salsa)
tortilla shells

toppings (optional):
cheese
sour cream
lettuce
tomato

Brown ground beef in frying pan & drain. Add beans, corn, rice, salsa and taco seasoning (don't mix with water) to ground beef. Mix well.

For tostados: Preheat oven to 350 degrees. Slightly brush both sides of tortilla shells with oil or spray with cooking spray, place on cookie sheet. Bake for 10 mins or until slightly crisp & browned. Tpo with mix & other toppings.

For tacos: roll in tortillas (don't bake) just like a normal taco.

These are really easy to make and it makes quite a bit. I have eaten it as a salad as well with corn chips or doritos. The picture is of the original recipe from kraftfoods.com. I have modified it just a little (added ground beef & salsa mixed in) because I like it better that way and it makes more.

Marvellous Mini Meatloaves

1 lb (550 g) extra lean ground beef
1 pkg (120 g) Stove Top Stuffing Mix (or no-name brand!)
1 cup water
1 tsp Italian seasoning
1/2 cup past sauce
1/2 cup grated cheese

Preheat oven to 350ºF. Mix meat, stuffing mix, water and seasoning til well blended. Press evenly into 8 muffin cups sprayed with cooking spray; make an indentation in the middle of each with the back of a spoon.
Add pasta sauce evenly into middle of all meatloaves. Bake 30 minutes or until cook through. Top with cheese and bake for 5 more minutes. Let stand in pan for 10 minutes before serving.

*These are really good for kiddos.*

Chicken apple sandwiches

2 Tbsp oil
1 lb chicken cut in strips
1 apple
1 stalk celery, finely chopped
1 Tbsp mayo
3 Tbsp vanilla or plain yogurt
cheese
lettuce

Cook chicken in skillet, medium heat with oil for 10-12 minutes. Stir in remaining ingredients. Cook 5 minutes. Put filling in naan bread, croissant, tortilla shell, or any other bread you desire. Top with cheese and lettuce. If you don't like the yogurt, you can use all mayo instead.

by Brooke

Monica's Sweet and Sour

This is a classic recipe.
You can make it to put on meatballs or for chicken wings.

Monica's Sweet and Sour
1 cup brown sugar
1/4 cup flour
1/4 cup vinegar
1¢ cup soya sauce
1 Tbsp ketchup
1/2 cup water

Mix them all together. Put your meatballs or chicken wings into a 9x13 pan and pour the sauce over it. Bake at 350º for 15 minutes for meatballs and 25-30 minutes for wings. (but turn your wings over half way thru.)

Easy peasy.