Posted on August 8, 2022 by cookwithkathy

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
- Sprinkle the lemon juice over the banana and apple slices to prevent discoloration.
- Mix the cabbage with the banana, apple and walnuts in a serving bowl.
- 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.
- 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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Posted on August 4, 2022 by cookwithkathy

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
- In a blender, puree the 1-1/2 cups raspberries, the sugar, and 1/2 cup yogurt until smooth and thick.
- 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.
- Freeze until firm, at least 6 hours or up to 1 week.
- 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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Posted on July 24, 2022 by cookwithkathy

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
- 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.
- Toast the bread in the toaster.
- Season the avocado with salt.
- 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.
- 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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Posted on July 16, 2022 by cookwithkathy

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
- Season chicken with salt and pepper, then dredge with flour.
- Melt the butter and olive oil in a large skillet. Add the chicken and brown on both sides. Remove chicken to an ovenproof dish.
- Add 2 tablespoons of flour to pan drippings and cook until browned, stirring constantly. Add the stock gradually and cook, stirring constantly, until thickened.
- Blend in the chocolate and cinnamon, adding salt and pepper, if needed.
- Stir in the remaining ingredients, then pour over chicken.
- 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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Posted on July 14, 2022 by cookwithkathy

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
- 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.
- 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.
- 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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