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    

Ingredients:   
    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

Preparation:
 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

Blackened Salmon Po' Boy

Get your mouth around this Po'Boy

Here's another lighter side sandwich also taken from EatingWell. Blackened salmon is great in this sandwich with a spread of Mashed avocado mixed with reduced-fat mayo which creates a cool, creamy spread. (the perfect counterpoint to the spicy salmon and peppery arugula leaves, zesty red onion and cool tomato slices) The Cajun-style salmon is grilled so there is no need for any added cooking oil. (Catfish is another tasty choice in place of the salmon but you'll need to use a grill basket to keep the fish from breaking apart makes 4 servings) To  be a true Po' Boy it's gotta be  French bread! 

Looking good

Ingredients:
1 lb salmon fillets (see Ingredient Note***), 
skinned(see Tip****) and cut into 4 portions
2 teaspoons blackening or Cajun seasoning
1 small avocado, pitted *               
2 tablespoons low-fat mayonnaise      
4 crusty whole-wheat rolls, split and toasted
1 cup arugula
2 plum tomatoes, thinly sliced
1/2 cup thinly sliced red onion

                                                                                 Preparation:

mash 'em up

Preheat grill to high. Oil grill rack (see Tip).**
Mash together avocado and mayo in a small bowl with a fork.
Rub blackening (or Cajun) seasoning on both sides of salmon. Grill until just cooked through, (3- 4 minutes per side)To assemble the sandwiches, spread the avocado mixture on the bottom halves of each roll. Top with the salmon, arugula, tomato and onion.

Tips & Notes:
   * Tip: Although browning is inevitable, less browning is possible if you keep the pit in the avocado half you're storing and wrap it tightly in plastic wrap. Mash with reduced-fat mayonnaise and use as a sandwich spread; any extra toss in salad.

So pretty, silky & smooth

  * *Tip: To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.
*** Ingredient note: If using wild-caught salmon from the Pacific (Alaska, California, Washington and Oregon) is considered the best choice for the environment. 
(Check with mbayaq.org/cr/seafoodwatch.asp)
****Tip: To skin a salmon fillet, place skin side down on a clean cutting board. 

Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.

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)

Ingredients:
    1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil, divided
    1 tablespoon butter
    1/4 cup sliced almonds 

"Amandine"

    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  
     portions
    2 tablespoons lemon juice
    1 tablespoon chopped fresh parsley

Preparation:
    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.

Apple Cinnamon Breakfast Risotto

Remember back at the beginning I shared with y'all the joke Justin Wilson told about what is a cajun? Well this is an example since rice is used instead of oatmeal. You need to use arborio rice for the proper consistency, of course there should be andouille sausage as aren't many of us vegetarians.                               Prep time 15 min / Cook time 2 hours  (Total time 2 hours 15 min, Serves: 6)

Apple for the teach?

                                                         
Ingredients:
    1/4 cup (1/2 stick) butter
    4 medium Granny Smith apples (diced)
    1 1/2 tsp ground cinnamon
    1/4 tsp ground allspice
    1/4 tsp salt
    1 1/2 cups arborio rice

Dark Brown, Light Brown & Refined Sugar

    1/2 cup dark brown sugar (packed)
    or crystallized sugar cane juice
    4 cups apple juice, at room temperature
    1 teaspoon vanilla
    Sliced Almonds (optional)
    Dried Crasins (optional)
    Milk (optional)

                                                                        
                                                                         Directions:

The Finished Product

Star with coating your slow cooker with non-stick cooking spray. In a large skillet, melt butter over medium heat, add apples, cinnamon, allspice, salt and cook (stir 3-5 min) or til apples begin to release their juices  Transfering to slow cooker add in rice stirring to coat. Sprinkle with brown sugar; add apple juice and vanilla.
 Cook on high 1 1/2-2 hours or until all liquid is absorbed. Cook on high 1 1/2-2 hours or until all liquid is absorbed.

Ladle risotto into bowls and serve hot.
Top with almonds and dried Crasins and drizzle with milk (if desired)
 
•3 Tbsp butter, cold
 •4 medium apples, peeled, cored, diced
 •1 1/2 tsp cinnamon
 •1/4 tsp allspice, ground
 •1/4 tsp salt
 •1 1/2 cups aborio rice
 •1/2 cup brown sugar, firmly packed 
                                                                    or crystallized cane juice                                                           

 •4 cups apple juice
 •1 tsp vanilla extract

Optional toppings
 •dried cranberries
 •toasted coconut
 •sliced almonds
                                  

                                                 
Instructions
 1.Spray crock pot with cooking spray.
 2.Melt butter in large skillet over med-high heat. Add apples, cinnamon, allspice and salt. Cook and stir 3 to 5 minutes or until apples begin to release juices. Transfer to crock-pot.
 3.Add rice and stir to coat. Sprinkle brown sugar evenly over top of rice. Add apple juice and vanilla.

Sweet and Savory Breakfast Bread Pudding

 

This is a yummy treat to have cook overnight for breakfast. The kitchen smells so good in the morning. It is a treat worth waking up to!                                                                                                                            

Prep time: 10 min / Cook time: 6 hours    (Total time:  6 hours 10 min)      Serves: 4-6

                                                                

Ingredients
 •4½ Cups cubed Bread (stale Brioche or French)
 •3 large cooking apples, peeled, cored and chopped
      (I like Grannie Smith's)
 •1 tsp. ground cinnamon
 •½ tsp. ground allspice
 •¼ Cup firmly packed light brown sugar or
      (crystallized cane sugar)
 •¼ tsp. salt
 •2 Cup milk or soy milk                                                                   
 •¼ Cup maple syrup

 •12 oz. cooked Andouile sausage
(crumbled)                                     


These next 2 ingredients  that are optional make
 it more like bread pudding or Bananas Foster                                                                           

• 1/2 cup raisins (optional) 
• One mashed or sliced banana (optional)

Instructions:
1.Lightly grease the inside of a 4-quart slow cooker. Press half of the bread cubes into the bottom of the cooker.
 2.In a large mixing bowl, combine the apples, cinnamon, allspice, brown sugar and salt. Add the milk and maple syrup and mix well.
 3.Pour half of the apple mixture over the bread in the slow cooker. Add in the raisins and banana at this time if using Gently press down on the apples to ensure the liquid is absorbed by the bread.
 4.Spread half of the soy sausage over the apples, followed by the remaining bread.

 5.Top the bread with the remaining sausage, followed by the     remaining apple mixture. Press on the apple to ensure the liquid is absorbed.
6.Cover and cook on low for 6 hours.

Spicy Stuffed Cabbage Rolls

Another veggie I like is cabbage. I love that whole cruciferous tribe;  cabbage, brussels sprouts, kale, broccoli, collard greens and the like. Stuffed cabbage rolls are among my favorites. Here we go withe recipe:

Sauce Ingredients:                   

8 large cabbage leaves2 cans tomato sauce (8 oz)            
1/4 brown sugar (packed)
1/4 cup red wine vinegar
1 Tb Worechestershire sauce
2 tsp salt (or to taste)
2 tsp chili powder
Steam cabbage leave til workable. Mix the rest of ingredients let stand.

                                                                               Stuffing ingredients:                                                                                       4 slices bacon
                                                                                   4 Tb onion (chopped) 
   4 Tb celery (chopped)
   4 Tb parsley (chopped)
   1 clove garlic (minced)
   1 lb ground meat of choice
   1 1/2  cup cooked rice
   1/3 cup evaporated milk
   a pinch of thyme
   2 tsp Worechestershire sauce
  1 tsp salt (or to taste)
                                                   
                                                                                  1 egg beaten
                                                                                  1/4 cup parmessan cheese
                                                                                   (I prefer pecorino romano)

Fry bacon til crisp drain, crumble, set aside. (you want/need  2-3 Tb drippings to saute veggies) saute til wilted (garlic last in) put in ground meat cook til begins looses red color. Add remaining ingredients. Mix well if too much liquid in mixture allow to simmer til it evaporates. (few min) Divide stuffing between leaves fold leaf bottom up, sides/ends over roll to complete the package. Secure with toothpicks if need be, pour sauce (1 cup) into greased shallow baking dish (if you had excess drippings this is where you could use that) place rolls in sauce cover with  remaining sauce.  Bake in center of 350 degree oven (50 min) If rolls begin to brown too soon cover with foil. Spoon a little sauce over while baking. Sprinkle cheese twice using whichever fraction of the 1/4 cup of cheese you wish.Once before baking and a bit before presentation.

before sauce/ before baking

Cauliflower Supreme (Broccoli)

I'm a self-proclaimed Veggie freak so this recipe I came across I modified to fit my utmost favorite vegetable Cauliflower!  One of the first things I was taught to make was cauliflower with sharp cheddar cheese sauce.  This original recipe called for broccoli, however my thinking is that most any fresh/frozen non high water content veggie can be substituted.  I took the recipe that must have been complied for a quick side dish and made it my own as we are told to do with cooking most recipes.  I will give both the original then how I modified it.

Broccoli Supreme

                                                                   
Original ingredients and directions:
2 packages frozen chopped broccoli (10oz)
1 can cream of Mushroom soup                         
1 small can chopped chili peppers (drained)
1 envelope cheese sauce mix
1 cup shredded cheddar cheese
Cook broccoli til tender, drain thoroughly. Combine with al but the shredded cheese. Top w/cheese with held. Bake  til bubbly (30 min)

                                                                         
  My variation ingredients and directions:

Cauliflower Supreme

Cauliflower (medium head)
 2 Tb butter
 2 Tb flour
 1 cup of milk
 1 medium Poblano (minced)       
1 bag shredded Sharp cheddar 
     (2 cups)                      

1 cup shredded Monterrey Jack (with jalepeno)

Take head and  break into florets, steam set aside in casserole dish. Begin Bechemel sauce by melting butter in pan when melted add flour bit by bit til incorporated. (cook for 1 min to cook out flour taste) Then add milk slowly stirring constantly. Sauce will appear to seize when first milk is put in but will loosen up as more milk is added. (continue slowly) I preheat my milk in the microwave for more fluidity in combining  the three ingredients.   Once combined, I add all the cheeses (reserving some to top), when smooth in corporate the peppers.  Turn in casserole dish, again, bake til bubbly (30 min)