we have moved

this blog has moved to CLICK HERE

We have Moved

 
We have moved to cookbook blog to wordpress please join us  JUST CLICK HERE

Banana Nut Bread - Yummy In My Tummy!

LMillerRN's Note:

This is from Martha Stewart's new Baking Handbook. This is just wonderful. I especially like that it has coconut in it. YUMMY! This makes 2 - 9 x 5 loaves or 6 mini loaves. If making mini loaves reduce the baking time to 45 minutes. ...

What You Need

Yield: 2 loaves

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 3 large eggs
• 2 cups sugar
• 1 1/3 cups canola oil
• 2 tablespoons pure vanilla extract
• 1 1/2 cups ripe mashed bananas (about 3 medium)
• 1 cup unsweetened dried shredded coconut
• 1 cup walnuts or 1 cup pecans, toasted and finely chopped
• 1/2 cup buttermilk
• cooking spray

 Directions:

1. 1
   Preheat oven to 350°. Coat pans with cooking spray; set aside.
2. 2
   In a large bowl, whisk together the flour, baking soda and salt; set aside.
3. 3
   In the bowl of an electric mixer, beat the eggs, sugar and oil on medium-low speed until combined.
4. 4
   Beat in the flour mixture. Add the vanilla, banana, coconut, nuts and buttermilk and beat just to combine.
5. 5
   Divide batter betwen prepared pans; smooth with an offset spatula.
6. 6
   Bake, rotating pans halfway through, until a cake tester inserted in the centers come out clean, 60-65 minutes. Transfer to a wire rack to cool for 10 minutes. Remove laves from pans and let cool completely.
7. 7
   Bread can be kept at room temperature, wrapped in plastic, for up to 1 week, or frozen for up to 3 months.

find more recipes at Katherine's Corner

Spicy Chicken Soup

Our Spicy Chicken Soup recipe is so good, you’re going to wish it had been on the top of your "favorite go-to recipes" list all along. And it’s definitely not too hot to handle! It’s only as hot as you want to make it. For those who like the heat, you can tweak the recipe to your liking by choosing to use spicier salsa, more pepper or canned tomatoes with green chilies. This soup is also as healthy as it is tasty, with just over 25 grams of protein and 8 grams of fiber per serving...(under 300 calories and 9 grams of fat, too)

• 8 skinless, boneless chicken breast halves
• 1 teaspoon Swanson Organic Peppercorns, ground
• 1 teaspoon Swanson Organic Garlic Powder
• 1 tablespoon Swanson Organic Dried Parsley
• 1 tablespoon Swanson Organic Onion Powder
• 5 cups low sodium chicken broth
• 3 tablespoons Swanson Organic Extra Virgin Olive Oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 1 (16 ounce) jar chunky salsa
• 2 (15 ounce) cans Eden Foods Crushed Tomatoes, Organic
• 1 (10.7 ounce) can condensed tomato soup
• 2 teaspoons Swanson Organic Chili Powder
• 1 (15 ounce) can whole kernel corn, drained
• 1 (15 ounce) can Eden Foods Kidney Beans (Dark Red), Organic, undrained
• 1 (15 ounce) can Eden Foods Black Beans, Organic, undrained
• 1 (8 ounce) container light sour cream

In a large pot over medium heat, combine broth, chicken, pepper, garlic powder, parsley, and onion powder. Bring to a boil, then reduce heat and simmer 1 hour, or until thoroughly cooked. Remove chicken, reserve broth. Shred chicken.

In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, crushed tomatoes, tomato soup, chili powder, corn, kidney beans, black beans, shredded chicken and reserved broth. Simmer 30 minutes. Add water if necessary to keep from drying out.

Serve with a dollop of low calorie sour cream (or you can mix in the sour cream before simmering).
Makes 12 servings.

find more recipes at Katherine's Corner

Organic Lasagna Recipe

2 lb ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water

2 teaspoons dried basil leaves
1 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 teaspoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
lasagna noodles - # depends on the dish you will use.
I used a pyrex dish that fit two lasagna noodles side by
side so I used only 4 noodles
16 ounces ricotta cheese
1 egg
1 cup grated Parmesan cheese

Click here for detailed instructions with Picture Diagrams......

http://momwriterme.blogspot.com/2009/08/organic-lasagna-recipe.html

find more recipes at Katherine's Corner

Did you Know?

Eating crab cakes is part and parcel of any trip to Maryland, where you'll find them fried and served on bread as sandwiches or baked and broiled as a main dish. Here's a delicious version you can enjoy at home.

What You Need

2  large eggs or 2  egg substitutes
1 tablespoon mayonnaise
2 tablespoons melted butter
1 teaspoon Worcestershire sauce
1 tablespoon lime juice
1 package imitation crab or 8 ounces of lump crab
1/2 cup bread crumbs
1 package Simply Organic Ranch Dip Mix

Directions

Preheat oven to 350 degrees.

In a large mixing bowl, beat eggs then add next four ingredients. Add in crab meat.

In a separate bowl, blend bread crumbs and Ranch Dip Mix. Add dry ingredients to crab meat mix and stir well.

Shape mix into cakes about 3/4-inch thick and 2 to 3 inches in diameter. Place onto greased baking sheet and bake 10 to 15 minutes on each side.

Chef Suggestions

Serve as a meal over fresh leaf lettuce or turn into a sandwich.

As an appetizer, offer a choice of tartar, cocktail sauce or a fruit salsa.

Squeeze extra lime juice on crab cakes once baked.

Featuring

Ranch Dip Mix

Dig in and saddle up for delicious, well-rounded Ranch flavor. This all-American classic — created by a California dude ranch owner while living in Alaska — is so versatile it can be used as a dip, dressing or ingredient in many recipes.


find more recipes at Katherine's Corner

Irish Cheddar Potato Bites

Serves 8

This occasion-worthy side dish serves as an appetizer for parties, too. If you're serving a spiral-sliced ham as the main course, remove a little bit from it ahead of time for this recipe, or feel free to use beef brisket or broccoli in place of the ham.

What You Need

12 small organic red or Yukon Gold potatoes (about 2 pounds)
1 cup (about 4 ounces) grated Kerrygold Kilaree Cheddar, divided
3/4 cup (about 4 ounces) finely chopped ham
1/4 cup nonfat plain yogurt
1 tablespoon Kerrygold Unsalted Pure Irish Butter, softened
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
3 green onions, thinly sliced

 

Method

Preheat oven to 400°F. Arrange potatoes on a rimmed baking sheet or in a muffin tin and bake, flipping halfway through, until just tender, 35 to 40 minutes. Carefully halve potatoes, arrange on baking sheet; cool briefly for handling. Using a teaspoon, scoop out the middle of each potato half, leaving a 1/4-inch border around the edges and bottom. Transfer potato flesh to a large bowl and mash roughly with a fork. Add 2/3 cup cheddar, and the ham, yogurt, butter, salt, pepper and onions. Stir well. Scoop some of the potato mixture into each potato half. Scatter remaining 1/3 cup cheddar over the tops. Bake until golden brown and hot throughout, about 15 minutes more.

find more recipes at Katherine's Corner

Eating Well Power Salad

Here's our take on a traditional chef's salad, which is anything but light fare when it's heaped with meats and cheeses. Our version keeps the satisfaction factor with lean turkey breast and reduced-fat Swiss cheese - and adds plenty of colorful vegetables to the mix.

What You Need
6 cups mixed, salad
1 cup shredded carrots
2 tablespoons red onion, chopped
1/4 cup dressing, such as Creamy Dill Ranch Dressing (recipe follows)
10 cherry tomatoes
4 slices roast turkey breast, cut up (3 ounces)
2 slices reduced-fat Swiss cheese, cut up (2 ounces)
This recipe calls for: Creamy Dill Ranch Dressing

Preparation
Toss greens, carrots, onion and dressing in a large bowl until coated. Divide between 2 plates. Arrange tomatoes, turkey and cheese on top of the salad.



find more recipes at Katherine's Corner

Brown Rice With Chicken And Broccoli

Lean protein, greens and whole grains all in this one-pot weeknight meal. Make sure to cut chicken and broccoli into bite-size pieces so they'll cook evenly.

What You Need

3 1/2 cups low-sodium vegetable broth
1 medium yellow onion, chopped
2 cloves garlic, finely chopped
1 (8-ounce) skinless boneless chicken breast, cut into 3/4-inch cubes
1 cup long-grain brown rice
3 cups small broccoli florets
2 teaspoons chopped fresh thyme
1/4 cup toasted pine nuts

Method
Bring 1/2 cup broth to a simmer in a large high-sided skillet over medium-high heat. Add onion and garlic and cook about 6 minutes or until tender. Stir in chicken, rice and remaining 3 cups broth. Bring to a boil. Cover, reduce heat to medium low and simmer 30 minutes. Add broccoli and continue to cook about 15 minutes or until broccoli and rice are tender and all liquid is absorbed. Remove covered pot from heat and let sit 5 minutes; uncover and fluff with a fork. Stir in thyme and pine nuts and serve.


find more recipes at Katherine's Corner

Sweet Potato Casserole

What You Need

• 2 1/2 pounds sweet potatoes (about 3 large), scrubbed
• 1/2 cup Egg Beaters Original Egg Substitute
• 3 tablespoons Swanson Olive Oil
• 2 tablespoons Swanson Fructose
• 1 teaspoon Swanson Himalayan Crystal Salt
• 1/2 teaspoon Swanson Organic Ground Cinnamon
• 1/2 teaspoon Swanson Organic Ground Ginger
• 1/8 teaspoon Swanson Organic Nutmeg
• 1/2 teaspoon Swanson Organic Peppercorns, ground
• 1/4 cup Swanson Organic Cashews, coarsely chopped

Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Bake at 400° F for 45 to 60 minutes or until tender. Set aside to cool.

Scoop the sweet potatoes out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the egg beaters, olive oil, fructose, salt, cinnamon, ginger, nutmeg, and pepper to taste. Whisk the mixture until smooth. Pour the sweet potato mixture into an 8 by 8 inch pan and sprinkle the top with the cashews. Bake at 350° F for 30 to 40 minutes or until a bit puffy. Serve immediately.

Makes 8 servings. Serving size 1/2 cup.  Click here for all Swanson Products... Guaranteed Low Prices at Swansonvitamins.com

find more recipes at Katherine's Corner

Organic Bistro Garlic Fries

Written by Laura Klein 

If you've always wanted to make homemade French fries but don't have a fryer or better yet want to skip the fried stuff, try this healthy recipe. These Organic Bistro Garlic Fries are as good as you'd find in any restaurant. Cook's tip: They must be served hot right out of the oven, don't let them sit.
Serves 4

What You Need

4 medium russet Potatoes, unpeeled
1/4-1/2 cup of olive oil
3-4 Garlic cloves, smashed and minced
1/4 cup of fresh herbs like parsley and basil




Method:

Preheat oven to 425°. Line 2 sheet pans with tin foil, and place in preheated oven.

Cut Potatoes lengthwise into 1/4-inch-thick slices, then cut lengthwise into 1/4-inch-wide strips. Place in acidulated water (water with lemon) if potatoes start to turn brown. Drain and pat potatoes dry with a tea towel.

Combine potatoes and olive oil in large bowl and toss until completely coated. Remove heated pans from the oven and divide potatoes evenly between two baking sheets and spread in a single layer (potatoes will shrink so you can pack them tightly). Roast until potatoes are a deep golden brown about 40 minutes, turning frequently.

Transfer potatoes to a bowl and toss with fresh herbs, garlic and salt.


find more recipes at Katherine's Corner

Homemade Organic Frappuccino

The archetypal frozen coffee drink of our generation is the Starbucks Frappuccino. It's cold, it's chocolately, it's caffeinated, and it's so crazy good. But it's also upwards of five smackers for a large glass, not to mention 400 calories. And also, not very organic. Satisfy all of the above by being your own barista. This organic Frappuccino recipe gets all the right without much of the wrong.


What You Need
2/3 cup brewed strong coffee

2 tablespoons raw sugar

½ cup organic milk

½ banana

1 cup ice

Homemade chocolate syrup, for serving, recipe follows

Whipped cream, for serving

Method:

1) Whisk sugar into hot coffee until dissolved. Allow to cool.

2) Combine coffee mixture with remaining ingredients in a blender; blend until smooth. Serve in a tall glass with ample drizzlings of chocolate syrup and a fluffy dollop of whipped cream.

Homemade Chocolate Syrup (Makes about 1 cup)

What You Need

1 cup organic sugar

1 cup unsweetened cocoa powder

1 cup water

Pinch sea salt

Pinch ground cinnamon

Method:

1) Whisk together sugar and cocoa in a small saucepan until smooth. Add remaining ingredients; whisk until lumps are gone.

2) Heat mixture over medium, whisking, until a low boil s reached. Simmer over medium-low, whisking, until slightly thickened. Cool 5 minutes and serve. Store in airtight container in refrigerator.


visit Katherine's Corner for more recipes

Healthy Cooking Tips

Chicken and Wild Rice Soup with Mushrooms

What You Need
1 tablespoon extra-virgin olive oil
1 (8-ounce) package sliced mushrooms
1 cup chopped onion
6 cups low-sodium chicken broth
1 pound boneless skinless chicken breasts or thighs, cut into (1-inch) cubes
3/4 cup long grain wild rice or wild rice blend
2 tablespoons chopped garlic
1 bay leaf
1/4 cup chopped parsley
Salt and pepper to taste

Method
Heat oil in a large pot over medium high heat. Add mushrooms and onions and cook, stirring occasionally, until softened, 6 to 7 minutes. Add broth, chicken, rice, garlic and bay leaf, cover and bring to a simmer. Reduce heat to medium low and simmer until rice and chicken are cooked through and tender, about 45 minutes. Remove and discard bay leaf then stir in parsley, salt and pepper and serve.


visit Katherine's Corner for more recipes

Homemade Almond Milk

Almond milk is a milky drink made from ground almonds. Unlike animal milk, Almond milk contains no cholesterol or lactose. Regular, unsweetened almond milk can be used as a substitute for animal milk in many recipes, and as it does not contain any animal products, is suitable for vegetarians and vegans. Commercial almond milk products come in plain, vanilla, or chocolate flavors and are often enriched with vitamins. Almond milk can also be made at home by combining ground almonds with water in a blender. Vanilla flavoring and sweeteners are often added.

Makes 3 cups
Making your own almond milk is very easy, just plan ahead to allow time for soaking the almonds.

Ingredients
1 cup almonds
Water

Method
Put almonds in a bowl and cover by several inches with cold water. Cover and set aside at room temperature to soak overnight or 10 to 12 hours.

Drain and rinse almonds. In a high speed blender, blend almonds with 3 cups water until thoroughly combined. The mixture will be very frothy. Strain through cheese cloth, a fine strainer or a nut milk bag. Store almond milk in the refrigerator and use within 3 days. Stir each time before using.

The leftover almond pulp can be dehydrated and used for baking.

visit Katherine's Corner for more recipes

Mini Mushroom-&-Sausage Quiches

1 dozen mini quiches

Active Time: 30 minutes

Total Time: 1 hour

What You Need
8 ounces turkey breakfast sausage,
removed from casing and crumbled
into small pieces
1 teaspoon extra-virgin olive oil
8 ounces mushrooms, sliced
1/4 cup sliced scallions 
What You Need

1/4 cup shredded Swiss cheese
1 teaspoon freshly ground pepper
5 eggs
3 egg whites
1 cup 1% milk

Preparation
Position rack in center of oven; preheat to 325°F. Coat a nonstick muffin tin generously with cooking spray (see Tip).
Heat a large nonstick skillet over medium-high heat. Add sausage and cook until golden brown, 6 to 8 minutes. Transfer to a bowl to cool. Add oil to the pan. Add mushrooms and cook, stirring often, until golden brown, 5 to 7 minutes. Transfer mushrooms to the bowl with the sausage. Let cool for 5 minutes. Stir in scallions, cheese and pepper.

Whisk eggs, egg whites and milk in a medium bowl. Divide the egg mixture evenly among the prepared muffin cups. Sprinkle a heaping tablespoon of the sausage mixture into each cup.
Bake until the tops are just beginning to brown, 25 minutes. Let cool on a wire rack for 5 minutes. Place a rack on top of the pan, flip it over and turn the quiches out onto the rack. Turn upright and let cool completely.

Tips & Notes
Make Ahead Tip: Individually wrap in plastic and refrigerate for up to 3 days or freeze for up to 1 month. To reheat, remove plastic, wrap in a paper towel and microwave on High for 30 to 60 seconds.

A good-quality nonstick muffin tin works best for this recipe. If you don't have one, line a regular muffin tin with foil baking cups.

Find More Recipes at Katherines Corner   

Green Bean Casserole - Sans Campbells!

Written by Juliana Weiss-Roessler

Green Bean Casserole was originally invented by the Campbell Soup Company as a promotional ploy. And the plan was so successful that today many consider the dish a staple for the holiday season. Of course, for others of us, it conjures up memories of soggy canned veggies and a generally tasteless dish... but it doesn’t have to be that way! Lose the canned soup, and make a more organic, healthy, and tasty version of this classic dish. What you need  30 oz. of fresh green beans 3 tbsp butter 3 tbsp flour 1 tbsp of kosher salt 1/2 tsp black pepper 1 small sweet onion, diced finely 1 clove garlic, minced 3 cups of milk 1 lb of bacon, cooked or (Turkey Bacon) 2 cups of French fried onions 1 cup of shredded mozzarella cheese 1 cup of shredded Colby cheese Method: Preheat the oven to 350 degrees. Cook butter, onion and garlic in a sauce pan over medium heat for a minute or two to let the onion soften. Add flour and cook for another minute. Then whisk in the milk slowly, and bring the mixture to a boil, stirring constantly. Now it’s time to add the salt and pepper. Voila - a nice, well-seasoned white sauce. In a large bowl, toss together the Green Beans, white sauce, 1 cup of the French fried onions, bacon and cheese. Pour the mixture into a baking dish, cover it with foil, and bake at 350 degrees for 35 to 45 minutes. Take it out of the oven, and remove the foil. Top it with the rest of the French fried onions, and put it back in the oven for ten more minutes uncovered.

French Fried Onions
Another dish that you can purchase in a can… or make yourself! Here’s the recipe to make them fresh.
Ingredients:
2 or 3 big sweet onions
Milk
Salt to taste (1 – 2 teaspoons is a good place to start)
Pepper to taste
1 ½ cup gluten-free flour (such as tapioca, rice, or soy flour)
Oil for frying

Methods:
Slice the onions into rings, separate them, and soak them in milk for a few minutes.
Place oil about an inch deep in a frying pan, and heat it.
Coat the onions in the flour, and then place them in the pan with the heated oil. Once the onions float, turn them over and cook until they are a nice golden brown. When you remove them from the oil, place them on a paper towel. Then, add them to your green bean casserole!

 

visit Katherine's Corner for more recipes

Black Bean Salad

What You Need
2 Large Tomatoes (chopped)
1 Red bell pepper (chopped)
2 Green chilies (chopped) remove seeds for less heat.
¾ Cup lemon juice
1 Tbsp fresh cilantro (chopped)-optional
1 Tbsp fresh basil (chopped)
¼ tsp cayenne pepper powder-optional
1 Can of corn (15.25 oz)
1 Can black beans (15.25 oz.)
1 Tbsp  olive oil
1 Medium onion ( chopped)
1/2 tsp garlic (chopped fine or minced)
2 Cups brown rice (cooked)
Salt and black pepper
Mixing Bowl
Non stick skillet
Lets Make It! Prepare rice according to directions and set aside to let cool.  In a bowl combine tomatoes, red pepper, chili peppers, lemon juice, cilantro, basil, cayenne pepper, corn and beans and mix well and set aside. Heat olive oil in a non stick skillet over medium low heat and sauté onions until they are translucent. Add garlic and sauté for another minute or so, let cool. Add cooled rice and mix well using a fork to fluff. Pour into the vegetable bowl a little at a time tossing together as you go along. Add Salt and pepper to taste.
Serves 2-4
Katies Tid Bits * you can cool in the refrigerator but it may make the rice sticky. If you don’t want it spicy leave out the peppers and the chili powder and add some chopped celery.

Find More Recipes at Katherines Corner

Pineapple Chicken

What You Need

1/4 cup pineapple juice

2 tablespoons (packed) brown sugar

1 tablespoon yellow mustard

3/4 cup 1/4-inch cubes fresh pineapple

3 tablespoons finely diced red bell pepper

3 tablespoons chopped fresh cilantro

1 1/2 tablespoons finely chopped red onion

1 1/2 tablespoons canned sliced jalapeño chiles, drained, coarsely chopped

 4 boneless chicken breast halves with skin (1 3/4 pounds total)

Before You Start: Preheat oven to 400°F

Lets Make It

Bring pineapple juice, brown sugar, and mustard to boil in small saucepan, stirring to dissolve sugar. Boil until glaze has thickened slightly, about 1 minute. Season with salt and pepper.

 Mix pineapple, red pepper, cilantro, onion, and chiles in medium bowl. Season with salt and pepper. Line baking sheet with foil. Place chicken on sheet and brush with glaze. Bake 15 minutes. Brush again with glaze, then broil until cooked through and golden, watching closely to avoid burning, about 5 minutes longer. Let rest 5 minutes.

Spoon salsa over chicken and serve.

visit Katherine's Corner for more recipes

Pork and Noodles

What You Need

    6 oz. uncooked angel hair pasta

    1 Lb. boneless pork loin chops, cut into thin strips

    1/2 teaspoon salt

    1/2 teaspoon pepper

   2 teaspoon canola oil, divided

    3 cups cut fresh green beans

  4 celery ribs, sliced

  ¼ cup chopped onion

    6 tablespoons water

   ¼ cup reduced-sodium soy sauce

    2 teaspoon butter

Lets Make It! Cook pasta according to package directions. Meanwhile, sprinkle pork with salt and pepper. In a large nonstick skillet or wok coated with cooking spray, stir-fry pork in 1/2 teaspoon oil until no longer pink. Remove and keep warm. In the same pan, stir-fry the beans, celery and onion in remaining oil until crisp-tender. Add the water, soy sauce and reserved pork; heat through. Drain pasta; stir in butter until melted. Add pork mixture and toss to coat.

Serves 4

  Join the Friendship Society at The Net Surf Cafe CLICK HERE