Tuesday, February 23, 2010

Asparagus, Salmon & Rice Bake

Excerpt from "The IDEAL WAY to Cook: Food for Thought", by Addie Daabous.
You may prepare early in the day and refrigerate before baking.
1/4 cup butter
1 onion, chopped
2 cloves garlic, minced
3 tablespoons flour
1 1/2 cups milk
1/2 cup dry white wine or milk
1 teaspoon salt
1/4 teaspoon pepper
3 tablespoons fresh dill, chopped
2 teaspoons lemon rind, grated
2 cups brown rice, cooked
1 pound asparagus, trimmed and halved
4 salmon fillets, skinless (4-6 ounces each)
3/4 cup whole wheat breadcrumbs
In pan, melt 3 tablespoons butter. Add onions and garlic; cook until softened. Stir in flour; cook without browning for 1 minute. Whisk in milk, wine, salt and pepper; bring to boil, whisking constantly. Reduce heat and cook, stirring until thickened. Remove from heat; stir in dill and lemon rind. Set aside.
Spread rice in 8" x 11" dish. Top with single layer of asparagus crosswise. Drizzle with half of the sauce. Arrange salmon over asparagus; drizzle with remaining sauce.
Melt remaining 1 tablespoon butter and toss with breadcrumbs; sprinkle over top. Bake at 375 degrees for 30 - 35 minutes or until golden and bubbly. Let stand 10 minutes before serving.
Serves 4 - 6.
Photo: kimberlykv

Monday, February 15, 2010

Chocolate Applesauce Cake

1 1/2 cups sugar
1/2 cup oil
2 eggs
2 cups flour (half all-purpose/half whole wheat)
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 tablespoons cocoa
2 cups unsweetened applesauce
1 banana
2/3 cups semi-sweet chocolate chips
Preheat oven to 350 degrees. Beat together all ingredients, except chocolate chips, for approximately two minutes. Fold in 1/3 cup chocolate chips.
Pour batter into a bundt pan. Sprinkle 1/3 cup chocolate chips mixed with two tablespoons brown sugar on top. Bake for 50 minutes. If you prefer to use a 9 x 13 cake pan, bake for 30 to 40 minutes.


Grease and flour pans? When a chocolate cake requires greasing and flouring
the pans, try using cocoa instead of flour. When the cake is done, there will be
no white flour residue on your cake and it adds flavour.

Photo: Tracy Hunter