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February’s recipies!

February’s recipes were overall, great finds!  However, in discovering new spices and flavors I learned that I am not a big fan of Thyme.  Who knew!!  Enjoy!


Mel’s porridge

(I have to try this recipe again without thyme—I learned that I have a fairly adverse reaction to this ingredient—so while I will include it in recipes I post—I will not be adding it to my meal! But don’t worry, the left-overs did not go to waste, thanks to Mel)
Ingredients
1 medium garlic clove(s), minced
1 medium red onion(s), chopped
1 large celery, rib, chopped
1 medium green pepper(s), chopped
15 oz canned kidney beans, dark-variety, rinsed and drained
14 1/2 oz canned diced tomatoes, undrained
9 oz cooked chicken sausage, andouille-style, cut into bite-size pieces
1/4 tsp dried thyme
1/4 tsp black pepper
6 cup(s) fat-free chicken broth
1 cup(s) uncooked white rice, converted-variety recommended
Instructions
  • Place garlic, onion, celery, bell pepper, beans, tomatoes with their juices and sausage in a 5-quart slow cooker. Add thyme and pepper; stir well.
  • Pour in broth and rice; stir again. Cover slow cooker and set on high power; cook for 4 hours. Yields about 1 1/2 cups per serving.
Notes
  • We recommend converted rice because regular long-grain rice can become mushy in slow cooker recipes.
To turn up the heat, add 1/8 teaspoon of cayenne pepper with the thyme.
Season to taste with salt and pepper.
Oatmeal-Bannana Bread
Ingredients
1 1/4 cup(s) all-purpose flour
1/2 cup(s) unpacked brown sugar
1/2 tsp table salt
1/2 tsp baking soda
1/4 tsp baking powder
3 tsp canola oil
1 large egg(s), beaten
2 medium egg white(s), beaten
3 large banana(s), ripe
1 cup(s) uncooked old fashioned oats
Instructions
  • Preheat oven to 350°F. In a large bowl, stir together dry ingredients. Add oil and eggs; mix thoroughly.
  • In a smaller bowl, mash bananas with a potato masher or fork. Add bananas and oatmeal to batter.
  • Spray a loaf pan with cooking spray. Pour batter into pan and bake until top of loaf is firm to touch, 45 to 55 minutes. Remove from oven and allow to cool in pan for 5 minutes. Flip out and cool on a wire rack for another 10 minutes.
Balsamic Chicken with Mushrooms
*For this recipe, instead of mushrooms I used onions. I’m not a fan of mushrooms!
Ingredients
2 tsp vegetable oil
3 Tbsp balsamic vinegar
2 tsp Dijon mustard
1 large garlic clove(s), crushed
1 pound(s) uncooked boneless, skinless chicken breast, four 4-oz pieces
2 cup(s) mushroom(s), small, halved
1/3 cup(s) canned chicken broth
1/4 tsp dried thyme, crumbled
Instructions
  • In a nonstick skillet, heat 1 teaspoon of oil.
  • In a medium bowl, mix 2 tablespoons of vinegar, the mustard and garlic. Add chicken and turn to coat.
  • Transfer chicken and marinade to skillet. Sauté chicken until cooked through, about 3 minutes on each side. Transfer chicken to a platter and keep warm.
  • Heat remaining teaspoon of oil in skillet. Sauté mushrooms for 1 minute. Add broth, thyme and remaining tablespoon of vinegar. Cook, stirring occasionally, until mushrooms are deep brown, about 2 minutes longer.
  • Serve chicken topped with mushrooms.

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