Banana Plum Bread

Ingredients

  • 1/2 cup white sugar
  • 1/2 cup margarine, softened
  • 2 eggs
  • 2 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 cups mashed ripe bananas
  • 1 cup plums, pitted and chopped

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
  2. In a large bowl, mash the sugar and margarine together until creamy, and beat in the eggs. In a separate bowl, sift the flour with baking powder and baking soda. Stir the flour mixture into the egg mixture in thirds, alternating with the mashed bananas until the batter is smooth and well combined. Gently fold in the plums, and place the batter into the prepared baking dish.
  3. Bake in the preheated oven until golden brown, about 1 hour.
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Chicken, Sweet Potato & Coconut Curry

Ingredients

  • 1 tbsp sunflower oil
  • 2 tsp mild curry paste
  • 2 large boneless, skinless chicken breasts, cut into bite-size pieces
  • 2 medium-sized sweet potatoes , peeled and cut into bite-size pieces
  • 4 tbsp red split lentils
  • 300ml chicken stock
  • 400ml can coconut milk
  • 175g frozen peas

Directions

  1. Heat the oil in a deep frying pan or wok, stir in the curry paste and fry for 1 minute. Add the chicken, sweet potatoes and lentils and stir to coat in the paste, then pour in the stock and coconut milk. Bring to the boil, then simmer for 15 minutes.
  2. Tip in the peas, bring back to the boil and simmer for a further 4-5 minutes. Season to taste before serving.

Garden Pasta Salad

Ingredients

  • 2 cups whole-wheat rotini, (6 ounces)
  • ⅓ cup reduced-fat mayonnaise
  • ⅓ cup low-fat plain yogurt
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon red-wine vinegar, or lemon juice
  • 1 clove garlic, minced
  • ⅛ teaspoon salt
  • 1 cup cherry or grape tomatoes, halved
  • Freshly ground pepper, to taste
  • 1 cup diced yellow or red bell pepper, (1 small)
  • 1 cup grated carrots, (2-4 carrots)
  • ½ cup chopped pitted Kalamata olives
  • ½ cup chopped scallions, (4 scallions)
  • ⅓ cup slivered fresh basil

Joy Cookies

Ingredients

  • ⅔ cup granulated sugar
  • ⅓ cup unsalted butter, softened
  • ⅓ cup canola oil
  • 1 large egg
  • 1 tablespoon milk
  • 1 teaspoon almond extract
  • 1 cup all-purpose flour
  • ⅔ cup whole-wheat flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • 3 tablespoons melted semisweet chocolate chips
  • 3 tablespoons toasted coconut (see Tips)
  • 48 sliced almonds

Fresh Mint Iced Tea

Ingredients

  • 5 green tea bags
  • 8 cups boiling water
  • 10-15 fresh mint springs (1½ cups)
  • Honey or stevia (optional)
  • Ice cubes

Directions

  1. Steep tea bags in boiling water in a 2-quart heatproof jar for 2 to 3 minutes. Remove the tea bags and add mint springs to the jar. Sweeten with honey or stevia, if desired. Let cool completely. Refrigerate for at least 4 hours Serve over ice.

Vegan Tofu Biryani

Ingredients

  • 1 cup basmati rice
  • 1 1/2 cups water
  • 2 tablespoons vegetable oil
  • 1 medium onion, minced
  • 4 large garlic cloves, finely minced One
  • 2-inch piece of ginger, peeled and very finely minced
  • 1/2 cup diced tomatoes (fresh, if in season, or canned)
  • 4 green cardamom pods
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cinnamon
  • 1 teaspoon garam masala
  • 1 teaspoon sea salt
  • 6 ounces medium firm tofu, diced
  • 2 tablespoons raisins
  • 3 tablespoons slivered almonds

Mall Pretzels

Ingredients

  • 1 (.25 ounce) package active dry yeast
  • 2 tablespoons brown sugar
  • 1 1/8 teaspoons salt
  • 1 1/2 cups warm water (110 degrees F/45 degrees C)
  • 3 cups all-purpose flour
  • 1 cup bread flour
  • 2 cups warm water (110 degrees F/45 degrees C)
  • 2 tablespoons baking soda
  • 2 tablespoons butter, melted
  • 2 tablespoons coarse kosher salt

Directions

  1. In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.
  2. Combine 2 cups warm water and baking soda in an 8 inch square pan. Line 6 baking sheets with parchment paper.
  3. After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner.
  4. Twist into a pretzel shape, and dip into the baking soda solution. Place onto parchment covered baking sheets, and let rise 15 to 20 minutes.
  5. Preheat an oven to 450 degrees F (230 degrees C).
  6. Bake in the preheated oven for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.