Tuesday, April 30, 2013

Banana Corn Fritters

Banana Corn Fritters Recipe adapted from Eating Well.  Cornmeal is a whole grain, made primarily from cornmeal are considered grain foods, to reap as many of the benefits from cornmeal cornmeal, make sure the cornmeal you use is whole and not degermed. Degermed cornmeal loses important nutrients once it is milled, because milling takes away nutritious parts of the grain. Cornmeal is a good source of niacin, thiamine, riboflavin, and vitamins B-6, E and K. It contains 18 amino acids and valuable minerals. This is also better for you as it is "oven-fried" as opposed to deep fried.

Banana Corn Fritters are savory, smoky and slightly sweet. These are great with roast pork loin, a hearty bowl of black bean soup or barbecued chicken legs and coleslaw; dotted with creme fraiche, they make an exotic appetizer.

Recipe makes: 5 servings, 2 cakes each
Banana Corn Fritters
Prep Time: 10 minutes, Active Time: 20 minutes
Total Time: 30 minutes    

    1 1/4 cups roughly mashed bananas, (about 3 medium)
    1 large egg
    2 tablespoons milk, or buttermilk
    2 tablespoons canola oil, divided

    3/4 cup yellow cornmeal
    1/2 cup all-purpose flour
    1 teaspoon baking powder
    1/2 teaspoon salt
    1/2 teaspoon ground cinnamon
    1/4-1/2 teaspoon ground chipotle chile, (see Ingredient note) or cayenne pepper

 Preheat oven to 400°F. Coat a baking sheet with cooking spray.
 Whisk cornmeal, flour, baking powder, salt, cinnamon and chipotle (or cayenne) in a medium bowl. Mix banana, egg and milk (or buttermilk) in another medium bowl. Add the cornmeal mixture to the banana mixture and stir until just incorporated.
 Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Reduce heat to medium; using 2 tablespoons of batter for each, space 5 fritters evenly in the pan. Cook until golden brown, 30 seconds to 2 minutes per side. Transfer to the prepared baking sheet. Cook a second batch with the remaining oil and batter, adjusting heat to prevent burning.
 Transfer the fritters to the oven and bake until puffed and firm to the touch, 8 to 10 minutes.

Tips: Make Ahead Tip: Reheat at 350°F for 15 to 20 minutes.

Note: Chipotle peppers are dried, smoked jalapeno peppers, often used to add heat and a smoky flavor to foods. Ground chipotle can be found in the specialty-spice section of most supermarkets.

regular banana fritter

Thursday, April 4, 2013

Blackened Salmon Po' Boy

Get your mouth around this Po'Boy
Here's another lighter side sandwich

Looking good

mash 'em up

So pretty, silky & smooth

Catfish "Amandine"

Since it's now finally spring lets try some of the favs on the lighter side.This recipe I got from Eating Well. A healthier extra-virgin olive oil is added with tad bit of butter for flavor instead of the  usual amount that is normally used in the making the classic almondine sauce. The result is a delicately flavored filet with only a third of the calories, fat, etc of the classic version.of pan-fried catfish fillets.   (makes 4 servings)

    1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil, divided
    1 tablespoon butter
    1/4 cup sliced almonds 
    3 cloves garlic, thinly sliced
    1/2 cup low-fat milk
    1 large egg, lightly beaten
    1/3 cup all-purpose flour
    1/2 teaspoon salt
    1/2 teaspoon cayenne pepper
    1 pound catfish, cut into 4  
    2 tablespoons lemon juice
    1 tablespoon chopped fresh parsley

    Heat 1 tablespoon oil and butter in a small saucepan over medium heat. Add almonds and garlic and cook until both are just beginning to brown, 1 to 3 minutes. Set aside.
    Combine milk and egg in a shallow dish. In another shallow dish, combine flour, salt and cayenne. Dip fish in the milk mixture, then in the flour mixture; shake off any excess flour. (Discard any leftover mixtures.)
    Heat the remaining 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add fish and cook until lightly browned and opaque in the center, 4 to 6 minutes per side.
  *  Return the almond-garlic sauce to the stove over medium heat. Add lemon juice and heat through, 1 to 2 minutes. Pour the sauce over the fish and sprinkle with parsley.
and along
  * you might choose to add a pinch or more cayenne pepper with the lemon juice in the final step as well also a 1/2 tsp of Thyme that would bump up the flavor.