Food For Thought	Last Updated   March 21, 2010
Welcome to Food For Thought cooking and recipes - online since 1991! There are 5 new recipes, plus new cooking hints & tips, posted to this page each week.
Potato Bites	Beverage or Appetizer   March 21, 2010
---------- Recipe via Meal-Master (tm) v8.06 Title: Potato Bites Categories: Appetizers Yield: 44 Appetizers 2 c Refrigerated Mashed Potatoes 1 c Frozen Green Peas 1/3 c Chopped Red Onion 1 ts Ground Coriander 1/2 ts Ground Cumin 1/4 ts Salt 1/8 ts Ground Cayenne Pepper 1 c Plain Bread Crumbs 2 Eggs 2 tb Milk Nonstick Cooking Spray 1 c Salsa Heat oven to 400F degrees. Line cookie sheet with foil or cooking parchment paper; spray foil or paper with cooking spray. In medium bowl, mix potatoes, peas, onion, coriander, cumin, salt and red pepper. Place bread crumbs in shallow bowl. In another shallow bowl, beat eggs and milk with fork or wire whisk. Shape potato mixture by tablespoonfuls into about 1-inch balls. Roll balls in bread crumbs to coat, then dip into egg mixture and coat again with bread crumbs. Place on cookie sheet. Spray tops of balls with cooking spray. Bake 10 to 14 minutes or until light golden brown and hot. Serve warm with chutney. -----
Tip 1	Cooking Tip   March 21, 2010
Spinach should be stored at 35F degrees, use as quickly as possible, will keep several days.
New Potato Salad	Soup, Salad or Bread   March 21, 2010
---------- Recipe via Meal-Master (tm) v8.06 Title: New Potato Salad Categories: Salads Yield: 8 Servings 3 lb Green Beans 1 1/2 lb New Potatoes, quartered 1/4 c Water 1/2 c Balsamic Vinaigrette 1/4 c Chopped Red Onion 2 1/4 oz Sliced Ripe Olives, drained Cut beans in half if desired. In 2-quart microwavable casserole, place beans, potatoes and water. Cover and microwave on High 10 to 12 minutes, rotating dish 1/2 turn every 4 minutes, until potatoes are tender; drain. In large glass or plastic bowl, toss beans, potatoes and dressing. Add onion and olives; toss. Cover and refrigerate 1 to 2 hours or until chilled. -----
Tip 2	Cooking Tip   March 21, 2010
In addition to being tasty, spinach’s popularity stems from its high nutritional value. Not only is spinach low in calories, it is also a good source of iron and essential nutrients such as vitamins A and C, minerals, and fiber. Spinach also contains 3 grams of protein per serving.
Lemon Ginger Chicken	Main Dish   March 21, 2010
---------- Recipe via Meal-Master (tm) v8.06 Title: Lemon Ginger Chicken Categories: Main Dish, Poultry Yield: 4 Servings CHICKEN: 1 1/4 lb Chicken Breasts, boneless - and skinless 1/2 c All-Purpose Flour 1/4 c Plain Bread Crumbs 1 tb Grated Lemon Peel 1/2 ts Grated Gingerroot 1/2 c Water 3 tb Vegetable Oil SAUCE: 1/4 c Lemon Juice 1/4 c Water 3 tb Sugar 1 tb Cornstarch 1/4 ts Grated Gingerroot 1 dr Yellow Food Color Lemon Slices Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. In shallow bowl mix flour, bread crumbs, lemon peel and gingerroot. Pour 1/2 cup water into another shallow bowl. Dip chicken into water, then coat with flour. In 12-inch nonstick skillet, heat oil over medium heat. Cook chicken in oil 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170F degrees). Meanwhile, in 1-quart saucepan, mix lemon juice, 1/4 cup water, the sugar, cornstarch, gingerroot and food color. Cook over medium heat, stirring occasionally, until thickened and bubbly. Pour sauce over chicken. Garnish with lemon slices. -----
Tip 3	Cooking Tip   March 21, 2010
Iron and calcium in plant foods are not highly absorbed by the body. Spinach contains a chemical called oxalic acid, which binds with iron and calcium and reduces the absorption of these minerals. To improve iron absorption, spinach should be eaten with vitamin C-rich foods such as orange juice, tomatoes, or citrus fruit.
Vegetable Couscous	Side Dish   March 21, 2010
---------- Recipe via Meal-Master (tm) v8.06 Title: Vegetable Couscous Categories: Side Dish Yield: 8 Servings 1/3 c Chopped Green Onion 1 Garlic Clove, minced 2 ts Butter 1 1/2 c Water 1/2 ts Chicken Bouillon Granules 1 c Uncooked Couscous 1/4 c Chopped Fresh Parsley 1/2 ts Dried Basil 1/4 ts Pepper 1 c Summer Squash, chopped 3/4 c Tomato, chopped Cook onions and garlic in butter in 2-quart saucepan, stirring frequently, until onions are tender. Stir in water and bouillon granules. Heat to boiling; remove from heat. Stir in remaining ingredients. Cover and let stand 5 minutes or until liquid is absorbed. Fluff lightly with fork. -----
Tip 4	Cooking Tip   March 21, 2010
Fresh spinach should be dried and packed loosely in a cellophane or plastic bag and stored in the refrigerator crisper. If stored properly, it should last 3 or 4 days.
Chocolate Cream Pie	Dessert   March 21, 2010
---------- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Cream Pie Categories: Desserts Yield: 6 Servings 1/2 c Milk 1 1/2 c Miniature Marshmallows 8 oz milk chocolate, chopped 1 c Heavy whipping cream 6 oz Graham Cracker Pie Crust Heat milk, marshmallows and chocolate in a 3-quart saucepan over low heat, stirring constantly, until chocolate and marshmallows are melted and blended. Refrigerate about 20 minutes, stirring occasionally until mixture mounds slightly when dropped from a spoon. Beat whipping cream in chilled medium bowl with electric mixer on high speed until soft peaks form. Fold chocolate mixture into whipped cream. Pour into pie shell. Refrigerate uncovered about 8 hours or until set. Immediately refrigerate any remaining pie after serving. -----
Tip 5	Cooking Tip   March 21, 2010
Spinach grows in sandy soil, so wash it thoroughly to get rid of the grainy, sandy particles. Make sure to tear off the stem. Separate the leaves, and place them in a large bowl of water. Gently wash leaves, and let the sand drift to the bottom of the bowl. Remove leaves from the water, and repeat the process with fresh water until the leaves are clean.
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