Roman Red Cabbage Salad

Ingredients

3 teaspoons lemon juice
2 bananas, peeled and sliced
1 apple, cored and sliced
1 medium red cabbage, shredded
1 oz walnut halves
2 tablespoons red wine vinegar
1 tablespoon honey
salt
freshly ground black pepper

Method

  1. Sprinkle the lemon juice over the banana and apple slices to prevent discoloration.
  2. Mix the cabbage with the banana, apple and walnuts in a serving bowl.
  3. Make the dressing. Heat the vinegar in a small pan until warm and add the honey, stirring well to dissolve. Season with salt and pepper to taste. Leave until cool.
  4. Pour the dressing over the red cabbage mixture, and toss well. Leave the salad to stand for a few minutes before serving to allow the flavours to develop.

Makes 4 to 6 servings.

Source: Versatile Vegetables


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Raspberry Vanilla Parfait Pops

Ingredients

1-1/2 cups frozen raspberries, plus 4 raspberries, halved (optional)
5 tablespoons sugar
1-1/2 cups vanilla low-fat or whole-milk yogurt

Method

  1. In a blender, puree the 1-1/2 cups raspberries, the sugar, and 1/2 cup yogurt until smooth and thick.
  2. Divide about half of the raspberry mixture equally among ice pop molds. Divide the remaining 1 cup yogurt among the molds. Slide in the halved raspberries (if using). Follow with the remaining raspberry mixture, and insert sticks.
  3. Freeze until firm, at least 6 hours or up to 1 week.
  4. To unmold the pops, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks.

Makes 8 pops.

Source: Perfect Pops


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Avocado Toast with Spinach and Tomatoes

Ingredients

8 cups spinach
salt
green hot sauce (such as Tabasco)
4 slices natural gluten-free bread
1/2 ripe avocado, mashed with a fork
4 thick (1/2-inch) slices ripe tomato
freshly ground black pepper
4 medium eggs, poached

Method

  1. Heat a large nonstick skillet over medium-high heat. Put in the spinach and cook until wilted. Transfer the spinach to a colander and press out as much of the water as possible. Put the drained spinach in a mixing bowl and season with salt and green hot sauce.
  2. Toast the bread in the toaster.
  3. Season the avocado with salt.
  4. Once the toast is done, spread the avocado evenly over each piece of toast and place a slice of tomato on top. Season the tomatoes with salt and pepper and top each slice with an even amount of the spinach mixture.
  5. Place each piece of toast on a plate, top with a poached egg, and serve.

Makes 4 servings.

Source: The Negative Calorie Diet


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Chicken with Chocolate

Ingredients

1 (3-lb) chicken, disjointed
salt and pepper
all-purpose flour
2 tbsp butter
2 tbsp olive oil
1-1/2 cup chicken stock
1/2 oz bitter chocolate, melted
1/2 tsp cinnamon
1/2 cup chopped blanched almonds
1/2 cup finely chopped onions
1 cup grated carrots
1/2 cup raisins
12 pitted, prunes

Method

  1. Season chicken with salt and pepper, then dredge with flour.
  2. Melt the butter and olive oil in a large skillet. Add the chicken and brown on both sides. Remove chicken to an ovenproof dish.
  3. Add 2 tablespoons of flour to pan drippings and cook until browned, stirring constantly. Add the stock gradually and cook, stirring constantly, until thickened.
  4. Blend in the chocolate and cinnamon, adding salt and pepper, if needed.
  5. Stir in the remaining ingredients, then pour over chicken.
  6. Bake, covered, in a preheated 325°F oven for 45 minutes. Garnish with chopped parsley and blanched whole almonds before serving.

Makes 4 servings.

Source: The Creative Cooking Course


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Strawberries and Cream Ice Cream

Ingredients

2 cups whipping (35%) cream
1/2 cup granulated sugar
4 cups fresh strawberries, hulled
1/4 freshly squeezed orange juice
1 tbsp orange zest

Method

  1. In a medium saucepan over medium-low heat, bring cream to a simmer. Stir in sugar. Cook, stirring, until sugar is dissolved. Let cool to room temperature.
  2. In a food processor or blender, puree strawberries with orange juice until smooth. Stir into cream mixture along with orange zest. Cover and refrigerate until completely cold or overnight.
  3. Transfer to an ice cream maker and freeze according to manufacturer’s instructions.

Makes 6 to 8 servings.

Source: 125 Best Ice Cream Recipes


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