geraldine newfry

malay chicken salad with curried ginger dressing

this was our dinner last night:

i realized how hard it is to take pictures of food!

here's the recipe:

• 2 c jasmine rice, cooked
• 1/4 c flour
• 1/4 tsp cumin
• 1/4 tsp coriander
• 1 pound boneless, skinless chicken breast, cubed
• 2 tsp olive oil
• 4 c mixed salad greens, or more
• 2 mangoes, cubed

combine flour, cumin, coriander and chicken in a large zip-lock bag.  seal and shake to coat chicken. heat oil in a large skillet,  add chicken to skillet and saute until done.

curried ginger dressing:

• 1/4 c fat free mayonaisse
• 1/4 c peanut butter
• 1/4 c orange juice concentrate
• 1/4 c honey
• 1/2 tsp ground ginger
• 1/2 tsp curry powder

whisk all ingredients in a small bowl.

divide lettuce, rice, chicken and mango among 4 plates. top each serving with curried ginger dressing.

so easy, but very tasty. nom!

banana chocolate chip coffee bread

i thought i'd share one of my favorite treats with you.  john and i have been on weight watchers for a year.  so we haven't had this in a very long time.  but it's one of my favorites.

banana chocolate chip coffee bread

2 sticks of soft butter

1-1/3 cups brown sugar

3 eggs, room temp

3 tsp real vanilla

2 c whole wheat flour

2 c unbleached flour

1 tsp salt

1/2 tsp baking soda

3 tsp baking powder

1/4 tsp nutmeg

2 tsp cinnamon

1-1/2 cups mashed bananas (about three)

2/3 cup good coffee (no shitty coffee! i used sumatra)

a bag of chocolate chips

preheat the oven to 350F

beat the sugar and butter in a large bowl (i use my kitchen aid).  add eggs one at a time.  add vanilla and beat until the mixture is light in color.

mix or sift the flours, salt, soda, powder, nutmeg and cinnamon in another bowl.

puree the bananas and coffee together.

to the butter mixture add flour, banana, flour, banana and the rest of the flour.  do not overmix.

add the chocolate chips.

pour into two greased loaf pans (i use butter flavored spray)

bake 45-50 minutes.

cool 10 minutes in the pan, then remove from the pan to finish cooling (john will rarely allow the time for cooling in the pan.  he likes to eat it right away!  but it's *hot*.)

enjoy!

scones!

it was such a beautiful day in chicago yesterday.  the temperature was 80F in the afternoon, but there was a nice breeze to keep everything comfortable.  john took the day off so he could do some yard chores on such a nice day.

i started the morning by baking scones.  i just got a new scone pan and i was excited to try it out.  i got this recipe from the weight watchers new complete cookbook.  and it's really easy.

currant scones

1 cup plus 2 tbsp all purpose flour
1/4 cup plus 2 tbsp currants (i used yellow raisins.  i've also used dried, chopped apricots)
1 tsp sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup reduced fat buttermilk
1 large egg
1 tsp unsalted butter, melted (i used salted butter because that's what we have)

preheat the oven to 425F.  spray the scone pan (or baking sheet) with nonstick spray.

combine flour, fruit, sugar, baking powder, baking soda and salt.  in another bowl (i use my kitchenaid mixer), combine the buttermilk, egg and butter (it helps to beat the egg first).  combine the wet and dry ingredients in the kitchen aid (or large bowl).  stir until the flour just disappears.  don't overmix.

if you don't have a scone pan: lightly sprinkle a work surface with flour.  turn out the dough.  pat the dough into a 1/4-inch circle.  cut into 8 rounds with a 2-inch cutter, or cut into 8 triangles with a sharp knife.  transfer to a baking sheet, placing the scones 1-inch apart.

or, divide the dough between the 8 sections of the scone pan.

reduce the oven temperature to 400F.  bake the scones until they are golden brown, 12-15 minutes.

the only way you can tell this is a weight watchers recipe is that the scones are small.  but they taste great.

give them a try!