Monday, January 29, 2007

Apple Crisp a la Kathryn

Contributed by Kathryn, Adult Services Manager at the East Cleveland Library

This is good. It's like apple pie without the crust, but better since the crispy part is great. I modified a recipe from this Kraft Foods Magazine I get in the mail. Make this for someone. They will love you forever, especially if you serve it hot with ice cream over it. You can also get away without peeling the apples, but I will warn you that the peel kinda gets annoying. If you have the time, take my advice and peel the apples.

8 cups thinly sliced peeled Granny Smith apples (about 4-5 large/2 lb.)
3/4 cup firmly packed brown sugar, divided
4 tsp. ground cinnamon, divided
1/3 cup old-fashioned or quick-cooking oats
1/4 cup butter
2 cups crushed Nilla Wafers (I used reduced fat)

PREHEAT oven to 350°F. Toss apples with 1/4 cup of the brown sugar and 2 tsp. of the cinnamon.
COMBINE oats, the remaining brown sugar and 2 tsp. cinnamon in medium bowl. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs. Add wafer crumbs; mix well.

Spoon half the apples into a 8 or 9 inch baking dish. Spoon half the crumb mix over this. Spoon the rest of the apples and then top with the rest of the crumb mix. (You could also just dump all of the apples in the baking dish and dump all crumbs on it, but I like layers).

BAKE 30 minutes or until apples are tender.

Serve it hot with Vanilla ice cream!

Chicken Tikka Masala

This is an easy recipe a la Sandra Lee's Semi-Homemade Cooking. I have modified it from the recipe on the back of the Patak's bottle.

You will need:

Patak's Chicken Tikka Masala paste
Plain yogurt
Chicken, diced
Cut onions or peppers (optional)
Package couscous (or 2 packages, depending how much you want to make)

1. Mix the tikka masala paste with the yogurt to create a marinade. I guesstimated how much of each I needed. You don't want too much of either ingredient.
2. Put the chicken into the marinade. You can either put it in a bag and let it sit in the refrigerator, or you can put it in right away. The chicken will have more flavor the longer you marinate it.
3. When ready to cook, add chicken and entire contents of marinade. Saute chicken, peppers, and onions until chicken is almost fully cooked. Reduce heat and cover. Simmer for 25 minutes. Sauce will thicken.
4. Prepare couscous according to directions on package.
5. Serve chicken and couscous together.

Friday, January 05, 2007

Baked Italian Chicken with Sauteed Spinach

1 teaspoon balsamic vinegar
2 teaspoons extra virgin olive oil
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/2 teaspoon lemon juice
1/8 teaspoon black pepper
2 garlic cloves
4 ounces boneless/skinless chicken breast, raw
1/3 pound potato, raw
2 tablespoons fat-free sour cream
1 fluid ounce fat-free milk
1/8 pound spinach, raw bunch or bagged
1/4 pound raspberries, fresh or frozen
3 ounces fat-free yogurt, favorite flavor
1 tablespoon slivered almonds


Preheat oven to 375°F.
In a small bowl, combine vinegar, 1 tsp. of the olive oil, oregano, basil, lemon juice, black pepper, and 1/2 of a garlic clove (minced). Set aside.
Rinse chicken breast and pat dry with a paper towel.
Place chicken in a shallow baking pan, lightly coated with non-stick cooking spray.
Spoon herb mixture on top, and press or rub onto top of chicken.
Before placing chicken into oven, prepare garlic mashed potatoes by washing potato thoroughly and cutting into quarters (skins may be left on or peeled off, as desired).
In a covered saucepan, cook potatoes in boiling water for 20 to 25 minutes or until tender.
When potatoes start to boil, place chicken in preheated oven and cook for 20 to 30 minutes, or until no longer pink inside.
Drain potato pieces; return to saucepan and add 1/2 of a garlic clove (minced), sour cream, milk, and salt and pepper to taste; mash with a potato masher or fork.
Just before serving, saute´ washed spinach (1/8 pound is approximately 1 cup) in remaining 1 tsp. of olive oil and 1 clove of minced garlic.