Bananas Foster

I first came across Bananas Foster as a graduate student.  I was fascinated by setting something on fire. 

Bananas Foster originated at Brennan's restaurant in New Orleans.  As the story goes, in the 1950's New Orleans was a major port of entry for bananas from Central and South America.  The owner of Brennan's challenged the chef to create a dish featuring bananas.  The chef, Paul Blangé, created Bananas Foster. 

Bananas Foster is basically bananas sautéed in butter, brown sugar, and cinnamon.  Heat a little rum.  Pour over bananas and flame.  Spoon bananas over vanilla ice cream and serve.

One thing I like about a good recipe, is that it can withstand the test of time.  We come back to them again and again.  A few months ago I found a recipe for Bananas Foster served over yogurt.  I had to try it.  Needless to say it was an excellent addition to the Bananas Foster repertoire.

A New 'New Year's' Resolution

So, it's the middle of January and your New Year's resolution hasn't quite worked out as planned.  If it helps you any, mine hasn't worked out so well either.  The way I look at it, everyday is a new day and a chance to start over. 

If your New Year's resolution was to shed a few pounds and that hasn't happened, all is not lost.  There are still over 300 days left in the year.  You have time to restart your resolution.  Studies show that if you want a healthier life, start by cooking.  According to some researchers, if we want to make progress on reducing the rates of obesity, we need to cook at home. 

Cooking seems to have gotten a bad rap.  We don't have time.  It's too much work.  What I want to know is when cooking good food became drudgery.  I even hear people brag about their inability to cook.  They wear it like a badge of honor. 

If you want to cook and you are dazed about where to start, here are a few suggestions.

• You won't go from ruining everything to gourmet meals overnight.  Kind of like Rome wasn't built in a day.  I've learned that cooking is a process or journey.  You get better by practicing and learning from your mistakes.  Ask any good cook and they will tell you about a whole slew of their mistakes. 
• You may want to begin your cooking journey by using websites. They are free.  Be careful, not all websites have tested recipes.  Here are a few that I have tried. 
• Eating Well - Good for those trying to become healthier.  I do find their recipes tend to be slightly bland.  You may need to increase the spices.
• Cooking Light - Good for those trying to become healthier.  Recipes tend to be somewhat flavorful.
• Rachael Ray - I am not a Racheal Ray fan.  However, she has done a great job of getting younger people to cook.  And I am for anything that gets anyone into the kitchen to cook.  I don't find that most of her recipes are very flavorful, but they are a place to start.   
• Everyday Food Magazine and website - This is a Martha Stewart magazine.  They do an excellent job of laying out the recipes (with pictures).  I generally find that the recipes are easy.
• Most commodity boards (potato, dry beans, dairy, beef) have recipes.  Sometimes their recipes start with convenience products, so be careful, especially with sodium.
• When you are strolling through the supermarket, look around the produce section to see if they have a recipe stand.  Most major grocery stores have a website with recipes.
• Start with recipes that contain ingredients that you recognize.  As you build your repertoire, play around with different ingredients and spices.  Most spice companies (McCormick, Spice Islands) have website that will help you learn to use spices.
• Lastly, have fun.  Know that you will make mistakes.  You will learn from them and become a better and healthier cook.

If you want to start cooking tomorrow, here is a rotisserie chicken recipe that can get you through today.  As I have said before, I love rotisserie chicken.  There are even rotisserie chicken cookbooks.  Using a rotisserie chicken may not be legimate cooking, but it is a place to start.  Your grocery deli or salad bar is a good place to pick up a few extras, like olives and artichokes.

• Day 1 - Serve the chicken with a side dish or salad.
• Day 2 - Cut the chicken up and use in a chef salad.
• Day 3 - Keep the bones!  Keep the liquid at the bottom of the container!  These are loaded with flavor.  Put the bones and the liquid in a saucepan and cover with water.  Cook for about one hour.  Strain.  Use this broth as a base for soup, to cook rice or couscous.

Repeat

Yes, this is a repeat.  Well, sort of.  You may remember that during the holiday season, I posted a recipe for green beans with lemon and garlic.  A colleague tried it and fell in love with the dish.  She made it several times during the holidays and returned from the holiday break talking about this recipe. 

My colleague also made two major changes in the recipe.  She eliminated the butter and used all olive oil.  And, she changed the green beans to Brussels sprouts.  I loved it!  That's the beauty of cooking, you can change things to suite your tastes, health concerns, and the season.  I have come to realize that a recipe is an idea.  It is not something set in stone.  Once I put a recipe "out there", it belongs to whomever and they have the right to change or alter as they see fit.

The ability to cook frees one from the restrictions of a recipe.  When people tell me they have changed one of my recipes, I am generally quite flattered.  And sometimes, their changes give me new ideas and inspire me to make changes. 

Here is the new revised Brussels sprouts recipe.  If you make changes, let us know.

Brussels Sprouts with Lemon and Garlic

Serves 6.

Ingredients:
1½ pounds Brussels sprouts
1 teaspoon salt, divided
2 Tablespoons olive oil
1 clove garlic
2 Tablespoons fresh lemon juice
¼ teaspoon black pepper
2 Tablespoons fresh parsley, minced

Directions:
1.  Remove outer leaves from Brussels sprouts.  Slice and place in water until ready to use.

2.  Fill a large saucepan about half full with water, add ½ teaspoon salt and bring to a boil.  Add Brussels sprouts; cover, reduce heat.  Simmer for about 7 to 10 minutes or until tender.  Drain.

3.  Heat oil in a large skillet over medium heat.  Add garlic and sauté for about 1 minute.  Add Brussels sprouts, lemon juice, ½ teaspoon salt, and pepper.  Cook for 2 to 3 minutes or until thoroughly heated.  Sprinkle with parsley.

Note:  If desired, Brussels sprouts can be cooked ahead of time and sautéed just before serving.

A Christmas Break Snack

The kids are out of school and you need to find a few extra snacks.  While searching the web for something else (what, I can't remember), I found a cute new take on the ants on a log recipe.  I thought this was the perfect Christmas break snack.  It's quick, easy and nutritious. With a little extra help, kids can make this snack.  To go along with this snack, how about a cup of hot chocolate. 

Pears in a Pod

Ingredients:
4 stalks of celery

½ cup peanut butter
2 pears, cored and cut into cubes

Directions:
1.  Spread the peanut butter into the center of the celery stalk. 
2.  Place pears on top of peanut butter.  Cut celery into desired length and serve.
Source: USA Pears

Hot Chocolate

Serves 1.

Combine 1 tablespoon cocoa and 1 tablespoon sugar in a mug.  Pour in 1 cup hot low fat milk.  Stir to combine and serve. 

If you want to mix up your hot chocolate, here are a few suggestions.

• Peppermint candy
• Marshmallows
• Vanilla flavoring
• Cinnamon

If you would like additional snacks and activities to keep the little ones happy, try Disney's Family Fun website.

Cauliflower - Finishing Up the Holiday Sides

This is the last of the healthier (and good) holiday sides.  They started the week after halloween with that infamous green bean casserole.  I hope that you have gotten a chance to try a few of the holiday sides that have been offered in this blog.  As always, it has been fun to put these posts together.  At this time of overeating, it's nice to have some healthier options.

This last post is for browned then braised cauliflower.  I found the recipe quite intriguing.  I had never browned and then braised anything.

It's the holiday season and you don't have a lot of time for extra reading, so I'll get to the recipe.

Browned then Braised Cauliflower

Serves 4.

Ingredients:
4 teaspoons olive oil
1 head cauliflower, about 2 pounds
3 garlic cloves, minced
⅛ teaspoon red pepper flakes
½ cup reduced sodium chicken broth
Salt and pepper, to taste
¼ cup freshly grated Parmesan cheese
2 Tablespoons minced fresh parsley

Directions:
1.  Separate flowerets from the head.  Cut larger pieces into quarters.  You should have about 6 cups.

2.  Heat 1 tablespoon of the oil in a 12-inch nonstick skillet.  Add cauliflower and cook, stirring occasionally, until flowerets are golden brown, about 7 to 9 minutes.

3.  Clear the center of the skillet.  Add 1 teaspoon of the oil, garlic and red pepper flakes.  Cook for about 30 seconds, until the garlic becomes fragrant.  Stir into the cauliflower.

4.  Add chicken broth, salt and pepper.  Cover and cook until cauliflower is crisp-tender, about 4 to 5 minutes.  Uncover and cook until liquid is almost evaporated.

5.  Remove from heat and stir in cheese and parsley.  Season with salt and pepper.

Source:  The America's Test Kitchen Healthy Family Cookbook

Enjoy and Have a Great Holiday Season!

Cranberries, Minus the Can

I grew up eating canned cranberry sauce.  You opened the can and out it popped.  We will always have a can of cranberry sauce on the holiday table.  Otherwise, someone in the family will be sitting before a jury. 

Now that my tastebuds have grown up, I've come to enjoy making my own cranberry sauce.  It's not that difficult, cranberries, sugar and water. (For exact amounts, check the package of fresh cranberries.)  Cook until the cranberries pop.  Refrigerate and the mixture becomes thicker as it cools. 

One of my favorite recipes for cranberries came from a friend.  It is a little beyond the basic cranberry sauce, but a nice addition to the holiday table.

Winter Fruit Bowl

Ingredients:
4 medium grapefruits
1 cup sugar
½ cup orange marmalade
2 cup fresh cranberries
3 medium bananas

Directions:
1.  Peel and section grapefruit, discard the white inner membranes.
2.  Combine cranberries and one cup of water, cook until the skins pop.  Add sugar and marmalade.  Heat to boiling. 
3.  Remove from heat.  Add grapefruit, cover and chill.
5.  Just before serving, slice bananas and stir into sauce.

The original recipe states that it serves 10 people.  However, at my dinners it serves at least 15 people.

I have made this sauce several times and find that even those who like the canned stuff also like this dish.  In addition to turkey, it pairs well with pork. 

Cranberries are also good at other times of the year.  Purchase an extra package or two.  Sort and remove the bad berries.  Wash and freeze until ready to use.  For additional recipes, check out Ocean Spray website.

Mashed Potatoes on the Holiday Table

Although I did not grow up eating mashed potatoes for the holiday meal, most of my midwestern friends don't think it's a holiday dinner without mashed potatoes.  And when in Rome, do as the Romans do.  Therefore, I am doing mashed potatoes as one of my holiday sides.

For your holiday mashed potatoes, start with either russet (Idaho) or Yukon Gold potatoes.  These types are better suited for making mashed potatoes.  Russets are high in starch and low in moisture.  For this reason russets cook up drier and fluffier and are better able to absorb butter and cream. Russets also lose their shape when simmered, so they are good for thickening soups and stews. Yukon Golds are a great all purpose potato.  Although they contain less starch than russets, they are good for baking and making mashed potatoes.

To make lower fat mashed potatoes, try using buttermilk or nonfat yogurt instead of sour cream. 

Buttermilk Mashed Potatoes

Serves 4.

Ingredients:
1 pound potatoes, Yukon Gold or Russets
½ cup buttermilk, at room temperature
1 Tablespoon butter
½ teaspoon salt

Directions:
1.  If desired, peel potatoes.  Cut into 1-inch pieces.  Place potatoes in a medium saucepan; cover with water.  Bring to a boil; reduce heat and simmer for 15 minutes or until potato is tender. 

2.  Drain potatoes thoroughly.  To further remove water, return potatoes to the saucepan on medium heat for 1 to 2 minutes, shaking constantly so they don't burn.  Mash potatoes with a potato masher.  Stir in buttermilk, butter and salt.

Since it is the holidays, if you want to "upscale" your mashed potatoes, here are some suggestions.  But remember, add-ins like cheese and bacon also bring extra calories.

• Roasted Garlic
• Chives or green onions
• Herbs, such as parsley or pesto
• Horseradish and low fat sour cream, especially good for serving with beef