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Food For Thought
Last UpdatedMarch 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.
---------- 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.
-----
---------- 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.
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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.
---------- 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.
-----
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.
---------- 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.
-----
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.
---------- 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.
-----
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.