Curried Plantains

From Kevin Weeks

2 ripe plantains – peeled and cut into 1/4″ slices
Granulated sugar
Hot curry powder
1 tbsp vegetable oil

Heat oil in a skillet over medium high heat.

Lightly sprinkle plantains on both sides with sugar and curry powder.

Fry until tender and warmed through. Remove from the pan and smash them, return to the pan until browned on both sides. Serve immediately.

These are good as both an appetizer and a side dish.

My Notes: I made this with a Cubana friend of mine. It was her who said we needed to fry them twice so I added that to recipe in italics.

Steamed Artichokes with Almond Saffron Dip

From Ellie Krieger

• 4 artichokes
• Pinch saffron
• 1 tablespoon boiling water
• 1/4 cup sliced almonds
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 garlic cloves, finely chopped
• 1 cup nonfat plain yogurt
  
• 1/4 cup flat-leaf parsley leaves
• 1 1/2 tablespoons lemon juice
  
• Salt and freshly ground black pepper

Directions

Arrange the artichokes in a steamer basket set over at least 3 cups of water and steam, covered, until the leaves can be easily removed, about 1 hour. Let cool. About halfway through cooking check the water level and add more, if necessary.

In a small bowl, stir together saffron and the tablespoon of boiling water. Toast the almonds in a small dry skillet over medium-high heat until beginning to brown, about 2 minutes. Remove the almonds and add 1 tablespoon of the oil to the pan. Add onion and cook until beginning to brown, 3 to 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Transfer to a bowl and let cool. In a food processor, grind the almonds until finely chopped. Add the saffron mixture, onion mixture, yogurt and parsley and puree until smooth. Transfer to a bowl and stir in the lemon juice and remaining 1 tablespoon olive oil. Season, to taste, with salt and pepper. Serve with the artichokes.

My notes: It takes soooo much longer than one hour to steam artichokes. Seriously, try 4 or 5.

I blogged about this when I made it - twice, in fact. The first time here and the second time here.

This was a great way to utilize those gorgeous artichokes you see in Costco.

Chicken Curry

From Cooking Light, May 2000

NOTE: This recipe used to be for Curried Chicken Pot Pie but I took out the crust part because it is so delicious as a chicken curry over rice.

• 1 teaspoon olive oil
• 2 tablespoons curry powder
• 2 cups diced peeled baking potato (about 12 ounces)
• 3/4 cup chopped onion
• 3/4 cup chopped red bell pepper
• 2 garlic cloves, minced
• 1 1/2 pounds skinned, boned chicken breasts, cut into bite-size pieces
• 1 1/2 cups fat-free, less sodium chicken broth
• 1 cup sliced fresh mushrooms
• 3/4 cup frozen green peas, thawed
• 1/2 cup golden raisins
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons cornstarch
• 1 tablespoon water
• 1/2 cup (4 ounces) 1/3-less-fat cream cheese
• Cooking spray

Preheat oven to 400°.

Heat oil in a large nonstick skillet over medium-high heat. Add curry; cook 2 minutes.

Add potato, onion, bell pepper, garlic, and chicken; stir-fry 3 minutes.

Add broth and next 5 ingredients (broth through black pepper); bring to a boil. Cover, reduce heat, and simmer 5 minutes or until chicken is done.

Combine cornstarch and water in a small bowl. Stir in cornstarch mixture and cream cheese; cook 1 minute or until cream cheese is melted.

Spoon the filling into a round 2-quart casserole coated with cooking spray.

Bake at 400° for 30 minutes or until bubbly around the edges. Let stand 10 minutes.

Carrot Cheesecake Bars

From Kraft Foods

1/4 cup (1/2 stick) butter, melted

1-1/2 cups HONEY MAID Graham Cracker Crumbs

1 cup sugar, divided

1-1/2 tsp. ground cinnamon, divided

3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 tsp. vanilla

3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

3 eggs

3/4 cup finely shredded carrots (about 2)

1-1/2 cups thawed COOL WHIP Whipped Topping

Make It

HEAT oven to 325ºF.

MIX butter, crumbs, 1/4 cup sugar and 1/2 tsp. cinnamon; press onto bottom of 13x9-inch pan. Bake 10 min.

BEAT cream cheese, vanilla and the remaining sugar and cinnamon in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating after each just until blended. Stir in carrots; spread over crust.

BAKE 45 to 50 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Serve topped with COOL WHIP.

Pistachio Bar Dessert

From Kraft Foods

36 OREO Cookies, finely crushed (about 3 cups)

6 Tbsp. butter or margarine, melted

2 pkg. (3.4 oz. each) JELL-O Pistachio Flavor Instant Pudding

2 cups cold milk

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

1/2 cup toffee bits

MIX cookie crumbs and butter until well blended. Press onto bottom of 13x9-inch pan. Refrigerate until ready to use.

BEAT pudding mixes and milk in large bowl with whisk 2 min.; spread 1-1/2 cups onto bottom of crust. Stir half the COOL WHIP into remaining pudding; spread over pudding layer in pan. Cover with remaining COOL WHIP and toffee bits.

REFRIGERATE 4 hours or until firm.