Chicken with ground peanuts

Ingredients:
4 teaspoons extra-virgin olive oil, divided
2 pounds boneless, skinless chicken breasts, trimmed of fat and cut into bite-size pieces
1/4 teaspoon salt
1 pinch of freshly ground pepper
1 large onion, chopped
1 red bell pepper, chopped
6 plum tomatoes, chopped
1/4 cup chopped fresh parsley
4 cloves garlic, minced
1/4 cup dried shrimp
1/4 cup roasted peanuts
1 (14.25 ounce) can reduced-sodium chicken broth
3/4 cup "lite" coconut milk


Cooking Directions:
Heat 2 teaspoons oil in a Dutch oven over medium-high heat. Add chicken, salt and pepper and saute, stirring often, until cooked through, about 5 minutes. Transfer to a medium bowl and set aside.
Heat the remaining 2 teaspoons oil in the pot over medium heat. Add onion and bell pepper and cook, stirring occasionally, until softened, 3 to 5 minutes. Add tomatoes, parsley and garlic, reduce to a simmer and cook, stirring occasionally, until thick and bubbly, 10 to 15 minutes.
Meanwhile, place dried shrimp (if using) in a food processor and process until finely ground. Transfer to a small bowl. Add peanuts to the processor and process until finely ground. Combine the ground shrimp (or fish sauce), if using, with the ground peanuts.
Add broth, coconut milk and the peanut mixture to the pot. Increase heat to medium, bring to a simmer and cook, stirring occasionally, until slightly thickened, 10 to 15 minutes. Add the reserved chicken and cook until heated through, about 2 minutes.
Yield: 8 servings

Gingered Gelatin

Ingredients:
1 (20 ounce) can pineapple tidbits
1 (6 ounce) package lime gelatin
1 1/2 cups boiling water
1 cup ginger ale, chilled
1/4 teaspoon ground ginger


Cooking Directions:
Drain pineapple, reserving juice; set the pineapple aside. In a bowl, dissolve the gelatin in water. Stir in ginger ale, ginger and the reserved juice. Chill until syrupy, about 45 minutes. Fold in pineapple. Transfer to a 6-cup mold coated with nonstick cooking spray. Refrigerate until firm. Unmold onto a serving platter.
Yield: 12 servings

Irish Lamb Stew

Ingredients:
2 pounds boneless leg of lamb, trimmed of fat and cut into 1-inch pieces
1 3/4 pounds white potatoes, peeled and cut into 1-inch pieces
3 large carrots, peeled and cut into 1-inch pieces
3 stalks celery, thinly sliced
3 large leeks, white part only, halved, washed and thinly sliced
1 (14 ounce) can reduced-sodium chicken broth
2 teaspoons chopped fresh thyme
1 teaspoon salt
1 teaspoon freshly ground pepper
1/4 cup packed parsley leaves, chopped

Cooking Directions:
Combine lamb, potatoes, carrots, celery, leeks, broth, thyme, salt and pepper in a 6-quart slow cooker; stir to combine. Put the lid on and cook on low until the lamb is fork-tender, about 8 hours. Stir in parsley before serving.
Yield: 8 servings

Banana Corn Fritters

Ingredients:
3/4 cup yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground chipotle chile (see Ingredient note) or cayenne pepper
1 1/4 cups roughly mashed bananas
1 large egg
2 tablespoons milk or buttermilk
2 tablespoons canola oil, divided

Cooking Directions:
Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray.
Whisk cornmeal, flour, baking powder, salt, cinnamon and chipotle (or cayenne) in a medium bowl. Mix banana, egg and milk (or buttermilk) in another medium bowl. Add the cornmeal mixture to the banana mixture and stir until just incorporated.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Reduce heat to medium; using 2 tablespoons of batter for each, space 5 fritters evenly in the pan. Cook until golden brown, 30 seconds to 2 minutes per side. Transfer to the prepared baking sheet. Cook a second batch with the remaining oil and batter, adjusting heat to prevent burning.
Transfer the fritters to the oven and bake until puffed and firm to the touch, 8 to 10 minutes.
Yield: 5 servings

Walnut Cake

Ingredients:
8 large eggs, at room temperature
1 cup granulated sugar, divided
1/2 cup packed dark brown sugar
1 1/2 cups toasted ground walnuts (see Tip)
2 teaspoons vanilla extract
6 tablespoons all-purpose flour
1/3 cup cocoa powder, sifted
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
3/4 cup orange marmalade or other jam, such as apricot or raspberry
1 teaspoon confectioners' sugar

Cooking Ingredients:
Preheat oven to 375 degrees F. Lightly oil and flour a 9-inch springform pan, tapping out any excess flour.
Crack 2 eggs into a large bowl. Separate 2 more eggs, placing the whites in a second large bowl and adding the yolks to the bowl with the whole eggs. Separate the remaining 4 eggs, adding the whites to the other whites (reserve the 4 yolks for another use.) You should have 6 whites in one bowl, 2 whole eggs plus 2 yolks in the other bowl.
Beat the egg whites with an electric mixer at high speed until foamy. Add 1/3 cup granulated sugar and continue beating until soft peaks form. Set aside.
Clean and dry the beaters. Add brown sugar and the remaining 2/3 cup granulated sugar to the eggs and yolks and beat with the mixer at medium speed until thick and light in color, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula; beat in the toasted ground nuts and vanilla until combined. Beat in flour, cocoa powder, salt and cinnamon just until combined, scraping down the sides as needed. Fold in 1 cup of the beaten whites with a rubber spatula until smooth, then fold in the remaining whites with very gentle arcs, just until incorporated (some white streaks may still be visible). Gently pour the batter into the prepared pan.
Place the pan in the oven and reduce heat to 325 degrees F. Bake the cake until set, puffed and spongy but nonetheless firm, 40 to 45 minutes. Transfer to a wire rack and let cool completely, about 2 hours. As it cools, the cake will shrink away from the sides of the pan.
Remove the pan's side. Release the cake from the pan's bottom using a long, thin, metal spatula and carefully transfer it to a serving plate. Slice the cake horizontally into two layers with a long, thin knife. Gently lift off the top. Spread the marmalade (or jam) over the bottom layer and replace the top. Do not press down. Sprinkle with confectioners' sugar just before serving.
Yield: 12 servings

Shrimp Banh

Ingredients:
1 large carrot, peeled and shredded
2 tablespoons rice vinegar
1/3 cup chopped fresh cilantro
2 1/2 tablespoons reduced-fat mayonnaise
2 1/2 tablespoons low-fat plain yogurt
3/4 teaspoon fish sauce
1 tablespoon lime juice
1/4 teaspoon cayenne pepper
3 12-inch baguettes, halved lengthwise
1 pound peeled cooked shrimp (21-25 per pound; thawed if frozen), tails removed
18 thin slices thin slices cucumber
3 scallions, thinly sliced lengthwise and cut into 2-inch pieces

Cooking Directions:
Place carrot and vinegar in a small bowl; stir to combine. Let marinate while preparing the rest of the ingredients.
Place cilantro, mayonnaise, yogurt, fish sauce, lime juice and cayenne in a medium bowl; stir to combine. Spread 2 teaspoons of this sauce on the bottom half of each baguette. Add shrimp to the remaining sauce; toss to coat. Using a slotted spoon, divide carrot among the baguettes (discard vinegar). Top with shrimp, cucumber and scallions. Cut each baguette into two 6-inch sandwiches.
Yield: 6 servings

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