Tag Archives: blog

Banana Bread Bars

Desserts, Fruits, Uncategorized, , , , , , ,

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The idea for Banana Bread Bars came to me when I was thinking of making more of my Fruit Nut Bars but I had two ripe bananas crying out for me to do something with them. I have only recently started using ripe bananas in various recipes. Before I started dmariedining.com I would just freeze overly ripe bananas for smoothies because I don’t like to eat mushy bananas. Fortunately for the bananas, I was in an aventerous mood and decided I could try making banana bread but in the shape of bars instead of a loaf.

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Making banana bread is not too different from making banana muffins but I found that the texture and flavor was slightly different. The Banana Bread Bars were firmer but still very moist. As always, my family and friends are my taste testers and truly honest judges of my cooking. If something does not quite meet their level of expectation or does not tickle their taste buds, they have no problem in letting me know without hurting my feelings. I also know I have not hit the mark if my son does not let me know how much he will miss my cooking when he goes to college or he does not brag to his friends that I can make dirt taste good. No, I have never tried to make dirt taste good but I figure that was a very high compliment coming from my youngest son.

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On the few occasions that we have unexpected company or I don’t feel like making a complicated dessert for a family gathering, I can make Banana Bread Bars in a little over an hour. That is my kind of cooking. The next time your bananas start turning brown don’t toss them or freeze them. Turn them into Banana Bread Bars. Pretty Quick and Pretty Easy.

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Banana Bread Bars

Ingredients:
2 ripe bananas
2 large eggs
3 cups flour
1 cup unsalted butter
1 cup light brown sugar
¾ cup sugar
½ cup chopped walnuts
8 oz mascarpone cheese
1 tbsp vanilla extract
1 tsp baking soda
½ tsp salt
parchment paper

Preheat oven to 350 degrees.

Shift flour, baking soda and salt together into a small bowl and set aside.

Place bananas in a large bowl and mash. Mix in vanilla extract and eggs. Set aside.

Melt butter in a medium size sauce pan over medium high heat. Add sugars. Stir until sugars melt and are smooth. Remove from heat and let cool for 8 – 10 minutes.

Add cooled sugar mixture to bananas. Slowly whisk flour with bananas and sugar until totally blended. Fold in walnuts. Pour mixture onto a rimmed baking pan lined with parchment paper. Spread out evenly in the pan. Chill in the frig for 15 minutes then bake for 40 – 45 minutes. Stick a toothpick in the center of the banana bread to see if center is cooked. If it comes out clean the banana bread is done. Let cool then cut into squares and store in an airtight container.

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Pork and White Bean Stew

Main Course, Meat/ Poultry, Soups/ Salads / Stews, Uncategorized, , , , , ,

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I spotted some nice country style ribs at the grocer while shopping this week. They looked so good and were on sale so I couldn’t pass them up. I was sure I could come up with a new recipe to include the country style ribs so they landed in my cart.

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Country style ribs are thick and meaty and are great in chili, stew or all by themselves. I am not sure if I should classify my Pork and White Bean Stew as a stew or a chili dish. I will leave that up to others. For now I will call it a stew. I just liked the idea of the pork with white beans and a few fresh veggies. Plus, one pot dishes are at the top of my list when it comes to cooking. Who wants to clean a lot of pots and pans when you can toss everything into one pot? Definitely, not me. In the case of my Pork and White Bean Stew I did use two pots. I used a pressure cooker to speed up the process of making the pork nice and tender. If you are not comfortable using a pressure cooker I would stick to cooking the pork a little longer to make sure it is tender. Just don’t over cook the meat or it will be dry and chewy.

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The flavors of the pork were amazing with the white beans. At the last minute, I decided to throw some fresh chopped tomatoes from our garden into the pot to give the dish a pop of color. The smell of the home grown tomatoes hit my nose before I could even take a bite of the stew. Wow, what a difference between home grown tomatoes and hot house tomatoes. Home grown beats out store bought tomatoes every time.

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Stew or chili? I am still not sure which one describes this dish the best. Whatever you decide to call it, I know you will like it.

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Pork and White Bean Stew

Ingredients:
4 – 6 thick country style ribs cubed
2 15oz cans cannellini beans (do not rinse/drain)
1 can green chiles
2 small tomatoes large dice
1 small onion diced
1 small green pepper diced
1 clove garlic minced
3 cups chicken broth
2 cups water
1tbsp cilantro
1 tbsp salt
1 tbsp ground black pepper
1 tsp cumin
1 tsp nutmeg
1 tsp parsley chopped
½ tsp cayenne (optional)
1 pkg whit chicken chili dry mix

Place pork in a large bowl and sprinkle with salt, pepper and cayenne. Toss until well coated. If comfortable with using a pressure cooker, place pork in pressure cooker with water and cook for 30 minutes to tenderize meat. Then place pork and remaining ingredients in a large pot along with 1 cup of juice from pressure cooker. Skim off grease. Cook for 1 hour. If not comfortable with using a pressure cooker, place all ingredients in a large pot and cook for 2 hours over medium high heat until meat is tender.

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Shrimp Lo Mein

Main Course, Pasta and Grains, Seafood/ Fish, Uncategorized, Vegetables, , , , , , , ,

   IMG_0153_1The day I made Shrimp Spring Rolls I also made Shrimp Lo Mein. Most of the ingredients I used as the filling for the spring rolls was also used to create Shrimp Lo Mein. How great is that? Two meals and I only cooked one time.

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As I said in my Shrimp Spring Rolls post, my family loves Asian cuisine. We could eat it a couple times each week but I am sure that would get old as time goes on. We all need variety when it comes to food. At least I do. Anyway, Since I had quite a few extra ingredients I decided to make a quick Shrimp Lo Mein. The other thing my hubby and son love is pasta so Shrimp Lo Mein was definitely right up their alley. Thankfully, it did not take much to get them to agree to be my taste tester for this recipe.

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In case you didn’t know, there are all types of noodles used to make Lo Mein. I used Chinese noodles since that is what I used to make the Shrimp Spring Rolls. However, you can also used thin wonton noodles which are stringy and cooked in wonton noodle soup because they are light and delicate. Wide wonton noodles can also be used for Lo Mein. These noodles are often used in heartier soups like beef noodle soup. Of course you can just look for Lo Mein noodles which are thick and used in stir-fried noodle dishes made with a heavy sauce or gravy. In researching the variety of noodles used for my recipe I found out that Lo Mein noodles are probably the best choice when making a Lo Mein dish because they stand up better to reheating.

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Bottom-line. You can use whatever noodle you like to make Shrimp Lo Mein. In a pinch I think I would even use spaghetti noodles or linguine noodles if that was the only thing available. The most important thing to remember is add a little love to your recipe. It makes everything taste good.

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Shrimp Lo Mein

Ingredients:
1 lb large shrimp peeled and deveined
1 pkg lo mein noodles
1 pint snap peas
1 cup shredded carrots
1 tbsp sriracha sauce
2 tbsp olive oil
4 tbsp oyster sauce
½ tsp black pepper
½ tsp salt
¼ tsp cayenne pepper (optional)
juice from ½ lemon

Prepare lo mein noodles according to package. Drain and set aside.

Heat olive oil in a medium size non-stick frying pan over medium high heat. Add shrimp, sriracha sauce and lemon juice. Season with a little salt and pepper. Stir shrimp until they turn pink. Remove shrimp from pan and set aside in a small bowl. Add carrots, snap peas and a little more salt and pepper (add cayenne pepper if you really like heat) to the frying pan. Stir and let cook for 1 minute. Add oyster sauce and mix with veggies until they are well coated. Reduce to low heat and cook for another 2 minutes. Toss with lo mein noodles. Enjoy!

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Black Bean and Corn Gazpacho

Appetizers, Main Course, Soups/ Salads / Stews, Vegetables, , , , , , ,

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I am one of those people that enjoys soup year round. Similar to my Auntie M who drinks hot tea 365 days a year no matter what the temperature is outside. Of course on the hottest of days in the summer when I have a craving for soup, I prefer a gazpacho style soup.

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Gazpacho is a soup made with raw veggies and is usually served chilled but can be warmed. Most gazpacho soups have a tomato base with multiple layers of flavor and textures. The ingredients and thickness of the gazpacho often depends on the region in which it is made. While researching the history of gazpacho I learned that in Spain some of the original recipes included bread, vinegar, water,oil and garlic. Other recipes added fruits and nuts to the recipes.

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I decided to create a very simple version of gazpacho that would be delicious whether served chilled or slightly warmed. Black Bean and Corn Gazpacho fits that description as both black beans and corn are good when served hot or cold. The best thing about this soup is that it is relatively light and is very flavorful with fresh corn. So, the next time you have a craving for a nice healthy soup in the middle of a hot summer day think about making some Black Bean and Corn Gazpacho. Hot or cold you can’t go wrong with this soup.

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Black Bean and Corn Gazpacho

 Ingredients:
3 15.5 oz cans black beans rinsed
1 small onion diced
4 cups chicken broth
1 ½ cups fresh corn kernels
½ cup fresh salsa or diced tomatoes
¼ cup half and half
2 tbsp sour cream
1 tsp cilantro
1 tsp black pepper
1 tsp salt
1 tsp parsley
½ tsp red pepper flakes (optional)

Place beans, onions, broth and seasonings in a large pot over medium high heat. Cook for 20 minutes until beans and onions are tender. Remove from heat and puree beans using a hand blender or in a regular blender. Place pot back on the heat and reduce to a simmer. Stir in sour cream and half and half. Simmer for another 5 minutes then stir in corn and salsa. Continue simmering for 10 minutes. Remove from heat and let cool.

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Chickpea and Cucumber Mint Salad

Side Dish, Soups/ Salads / Stews, Uncategorized, Vegetables, , , , , , , ,

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I recently went on a cucumber buying spree because my local grocer had so many beautiful cucumbers on sale. In the summer months the store features produce from local area farmers. I try to support farmers as much as I can because when you get produce direct from a farm you know it was grown with tender loving care. Plus, the fruit and veggies are usually huge!

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Anyway, my grocer had some really nice cucumbers and after eating a bunch of them all week I needed to find one more way of serving them besides with lettuce. I decided to keep it simple and incorporated a few items from my little garden like small cherry tomatoes and mint. In the end, I made a Chickpea and Cucumber Mint Salad.

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The cucumbers were crisp. The tomatoes were sweet. And the chick peas were light but filling. To top it all off, the mint made the dish taste refreshing. If you like cucumbers and want a light refreshing salad, try making this Chickpea and Cucumber Mint Salad. I doubt you will be disappointed.

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Chickpea and Cucumber Mint Salad

Ingredients:
1 15oz can of chickpeas drained and rinsed
1 large cucumber peeled in into stripes and cubed
12 small cherry tomatoes
4 – 5 mint leaves chopped
4 tbsp Gazebo Room Greek Salad Dressing and Marinade
1 tsp salt
1 tsp black pepper
juice from ½ lemon
pinch of sugar

Combine all ingredients in a bowl and stir until well mixed. Chill for at least 30 minutes to let the flavors blend together.

 

 

 

 

 

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Smoked Salmon and Cucumber

Appetizers, Seafood/ Fish, Vegetables, , , , ,

 

IMG_7798_1I am always looking for new appetizers and snacks for parties or just to have on the weekends. I try to incorporate veggies as much as possible to keep the appetizers light. One appetizer I really like to make is a smoked salmon spread. I use light cream cheese and reduced fat sour cream to lessen the calories but maintain flavor.

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The other day I had an English cucumber leftover from another recipe that I did not want to waste so I decided to make a quick appetizer by filling the cucumber with my smoked salmon spread. I just tweaked the recipe a little by adding the scooped out center of the cucumber to the spread to add another layer of texture. My hubby is big on textures when it comes to food which has made me more aware of including different textures when I cook. I think it helps to enhance most dishes when you can have layers of flavor and layers of textures. What better way to create a party in your mouth and keep the experience of eating interesting than by tickling your taste buds with variety of textures and flavor!

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To me, smoked salmon and cucumbers is a fancier version of celery filled with pimento cheese or peanut butter. A great appetizer or snack that is easy to make and wonderful to eat.

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Smoked Salmon and Cucumber

Ingredients:
1 pkg smoked salmon diced
1 English cucumber (strip skin to decorate with stripes)
½ tsp old bay seasoning
½ tsp dill
½ tsp lemon zest
½ tsp seasoned salt
½ tsp cracked black pepper
½ cup softened cream cheese
¼ cup sour cream
juice of 1lemon
paprika

Scoop out the center of cucumber and reserve.  In a medium bowl cream together the reserved cucumber center, cream cheese and sour cream. Add lemon juice, zest, dill and seasonings to cream cheese mixture. Blend together until well mixed. Gently incorporate the salmon into the mixture.

Cut the cucumber in half lengthwise.  Cut into bite-size pieces. Spread salmon mixture into the center of each cucumber bite.  Arrange on a tray and then refrigerate until ready to serve. Sprinkle with smoked paprika prior to serving.

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Fruit and Nuts Cookie Bars

Desserts, Fruits, Uncategorized, , , , , , , ,

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I have been searching for cookie recipes that were easy to make and included mascarpone cheese. I found a couple of recipes but changed my mind and decided to come up with a cookie bar that included nuts and dried fruit. I could try to say the nuts and fruit made the cookies healthier than a regular cookie but who would I be kidding!

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I usually use pecans in my dessert recipes but I decided I wanted to use some thing different so I chose walnuts. Walnuts of course go great in any cookie. To compliment the nuts I used dried chopped plums instead of cranberries just because they looked interesting and they were on sale.

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Since I have been working on improving my baking skills I was pretty confident I could pull off making a tasty cookie bar. The issue would be whether or not my son would like them because they had both nuts and fruit. He is more of a chocolate chip cookie or oatmeal raisin kind of person. Nuts and dried plum? I was not too sure about that. I was pleasantly surprised that he really liked the cookie bars and didn’t even ask what was in them. One step closer to being a real baker!

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Fruit and Nuts Cookie Bar

Ingredients:
3 cups flour
1 cup unsalted butter softened
1 cup light brown sugar
½ cup chopped walnuts
½ cup dried cranberries or dried chopped plums
¼ cup golden raisins (optional)
¾ cup sugar
1 tbsp vanilla extract
1 tsp baking soda
½ tsp salt
parchment paper

Preheat oven to 350 degrees.

Melt butter over medium high heat then stir in brown sugar. Cook for 5 minutes stirring occasionally. Remove from heat and stir in sugar. Let mixture cool for 5 minutes.

In a large bowl combine four baking soda and salt. In another bowl mix eggs, vanilla and cooled sugar. Slowly add flour to butter mixture and stir until well mixed. Stir in nuts and dried fruit.

Line a small rimmed baking sheet with parchment paper. Pour cookie mix onto parchment paper and spread it out. Bake for 30 – 35 minutes. Let cool then cut into 2 inch squares.

Enjoy!

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Buffalo Chicken and Spinach Flatbread

Main Course, Meat/ Poultry, Uncategorized, Vegetables, , , , , , ,

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Cooking with flatbreads is an easy way to get a meal on the table when you don’t have a lot of time to prepare something more complex. I am not a big “pizza” fan but I do enjoy them now and then. The rest of the family can eat pizza any time. If I am going to eat pizza, I want it to be special and not the basic cheese or pepperoni pizza you find every where.

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One of my son’s favorite pizza choices is Buffalo Chicken so I thought I would try making my own version. The great thing about flatbreads is that they are versatile. You can use just about any topping you like on the flatbread and it will taste wonderful. Of course you need to add a few seasonings to give it an extra kick. We like spicy flavors in my family so besides using Buffalo wing sauce on the chicken I also added pepper jack cheese and red pepper flakes to the toppings. Depending your tolerance for “heat” you can add or subtract the amount of spice you use.

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The first time I made my Buffalo Chicken Flatbread we had it for lunch. This turned out to be a very hearty meal with the thick slices of chicken, spinach, onions and cheese. Protein, veggies and dairy! What more could you ask for in a meal? As you can imagine we had a very light dinner that night.

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Look for more flatbread recipes on dmariedining.com. You cannot beat them for a healthy, quick and easy meal!

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Buffalo Chicken Flatbread

Ingredients:
1 14oz flatbread (Trader Joe’s Ciabatta Flatbread)
1 pkg pre-cooked sliced chicken (Trader Joe’s)
1 cup shredded mozzarella cheese
1 cup baby leaf spinach
½ cup buffalo wing sauce
½ cup shredded pepper jack cheese
½ cup thinly sliced red onion or shallots
¼ cup crumbled blue cheese (optional)
1 tbsp olive oil
½ tbsp red pepper flakes
salt
black pepper

Preheat oven to 425 degrees.

Place chicken in a medium sized bowl. Drizzle buffalo wing sauce over chicken then toss to coat the chicken.

Place flatbread on a cookie sheet then brush flatbread with olive oil. Sprinkle ½ cup mozzarella cheese over flatbread. Layer flatbread with spinach then sprinkle with a little salt and black pepper. Next layer chicken, onions and remaining cheeses over the spinach. Bake for 12 – 15 minutes until cheese melts and turns slightly brown. Let cool for a few minutes then cut with a pizza slicer.

For a crispier crust place the flatbread directly on a rack in the oven. Check flatbread package for full instructions on cooking crust.

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Eggplant Wheels

Main Course, Uncategorized, Vegetables, , , , , ,

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Eggplant Wheels are kind of like individual eggplant parmesan servings. The elements are basically the same but arranged for individual servings. I like the idea of making a simple serving of eggplant as opposed to the longer process of layering and assembling an eggplant parmesan casserole.

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Why do I call them eggplant wheels? To be honest, it is because I could not think of what else to call them. It is not really a casserole so since the eggplant slices are shaped like a wheel I called the dish eggplant wheels. Corny? Maybe. But, for now the name eggplant wheels is fitting.

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The wonderful thing about this dish is that the servings are just right. One thick slice of eggplant is just enough of a side dish to go with whatever else you are serving. Of course if you are eating this as a main course you can eat as many Eggplant Wheels as your tummy can hold. If I am eating Eggplant Wheels as an entree, I may add pasta as a side dish or I may top the pasta with the eggplant. Yum!

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Eggplant Wheels

Ingredients:
1 24 oz jar spaghetti sauce
1 medium wide eggplant sliced into ½ inch rounds
2 large beefsteak tomatoes sliced
8 oz ricotta cheese
1 cup mozzarella cheese
½ cup grated parmesan cheese
1 tsp salt
1 tsp black pepper
1 tsp basil
½ tsp seasoned salt
½ tsp garlic powder
½ tsp onion powder
½ tsp red pepper flakes
1 tbsp oregano

Preheat oven to 350 degrees.

In a small bowl mix the ricotta cheese, basil, oregano. onion powder, garlic powder, red pepper flakes seasoned salt and grated parmesan cheese. Set aside.

Spoon a little spaghetti sauce in the bottom of a long casserole dish. Place eggplant wheels on top of the sauce. Season with salt and black pepper. Top each eggplant wheel with a spoonful of the ricotta cheese mixture. Spoon spaghetti sauce over the ricotta cheese then sprinkle mozzarella cheese on top. Bake for 45 minutes to 1 hour until the eggplant is cooked and the cheese is melted and slightly browned.

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BCT Sandwiches (Bacon, Cucumber and Tomato)

Main Course, Meat/ Poultry, Uncategorized, Vegetables, , , , , , , , ,

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BCT (Bacon, Cucumber and Tomato) sandwiches are a nice little treat for breakfast, lunch or dinner. Instead of a heavy load of bacon, eggs, potatoes and pancakes, a light but filling sandwich is the way I like to roll. Nothing against a big breakfast but after eating that much food I am ready for a very long nap.

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A take on the classic BLT, the BCT provides refreshing veggies and the smoky taste of bacon. I first experienced having a breakfast sandwich with BCT when my hubby brought one home from a trip to the gas station that also has a deli inside. It was on a particular Saturday which I deemed cereal day because I was not into making breakfast that day and no one else volunteered. Since hubby wasn’t in the mood for cereal he decided to pick up a breakfast sandwich when he went to get gas (he is such a good multi-tasker). I must say I was a little envious when he showed me his sandwich and I looked down at my soggy cereal.

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Needless to say, I decided I could re-create hubby’s Bacon, Cucumber and Tomato sandwich and turn it into a sandwich for breakfast, lunch or dinner. For breakfast and lunch the BCT is pretty straightforward. Although, to elevate the BCT as a lunch sandwich I sometimes add lettuce or fresh baby leaf spinach. For dinner, I will add a few thin slices of turkey breast or smoked salmon with capers.

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No matter when you decide to eat a BCT I know you will like it. Especially, if you are tired of cereal.

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BCT Sandwiches (Bacon, Cucumber and Tomato)

Ingredients:
4 sliced bagels
1 large tomato sliced
1 medium cucumber sliced
½ lb bacon fried slightly crisp
4 – 5 tbsp softened cream cheese

Toast bagels. Spread both sides of bagel with cream cheese. Layer one side of bagel with tomato, cucumber then top with bacon.

Optional:
thin slices of turkey breast
slices of smoked salmon and capers
fresh baby leaf spinach

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