Thursday, February 24, 2011

Yam and Apple Bake

Here is a dish something like my mother would often make when we were growing up. I don't often make the same meal twice, but I do have a few that are always in the mix and this is one of them. I usually add pork or chicken sausage which turns it into a great main dish. I tweaked the recipe a bit this time and was happy with the results.

2-3 medium yams or sweet potatoes
1 large cooking apple (I used golden delicious) thinly sliced, then each slice halved

1/4 c. flour
1/4 c. firmly packed brown sugar
1/4 c. butter - melted
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves

1. Bake yams on baking sheet at 350°F. for about 40 minutes until tender, but firm. Cool, peel off skin and cut into bite size chunks.
2. Lightly grease a 9x13 baking dish and add apples and yams (and sausage, if desired).
3. In a small bowl mix the flour, butter, brown sugar and spices. Pour into the baking dish and stir to coat. 
4. Bake at 375°F. for about 30 minutes, stirring halfway through.

Makes 4 servings

Thursday, February 17, 2011

Carrot Mashed Potatoes

While I was searching for ideas on how to use potatoes I stumbled across a recipe for Dutch Potatoes on I just had to try it especially since it was submitted by Perlene Hoekema, a Lynden resident!

1/2 c. chopped onion
2 tsp. butter
4 c. peeled, cubed potatoes
2 c. sliced carrots
1/2 c. sour cream
1/2 tsp. salt
snipped chives (I used green onion)

1. In a small skillet saute onion in butter for about 8 minutes, or until golden brown.
2. Meanwhile, place potatoes and carrots in a large saucepan and cover with water. Bring to a boil. Reduce heat, cover and cook for about 15 minutes, or until tender. Drain and mash. Beat in onion, sour cream and salt. Sprinkle with chives or green onion.

note: it may be helpful to cook the carrots for a few minutes before adding potatoes. You can also add garlic for some extra flavor.

serves 4

Thursday, February 10, 2011

Banana Chicken Waldorf Salad

for salad:
2 bananas, sliced
1 c. red grapes
1-2 c. chicken, cooked and chopped
1/2 c. walnuts, chopped
2 celery stalks, chopped
1 c. apple, chopped (I used an Opal)
3 c. spinach or spring mix for garnish

for dressing:
1 c. yogurt (I used plain and added some honey, but I'm pretty sure vanilla would be good as well)
fresh squeezed lime juice (about 1 Tbsp.)
2 tsp. grain mustard
1/4 tsp. salt

1. In a small bowl, combine all dressing ingredients. Adjust flavor as needed and set aside.
2. Combine salad ingredients except spinach or lettuce. Add dressing and mix until all ingredients are coated evenly. 
3. Place salad on top of spinach or lettuce and serve.

makes 4 servings

*The Green Barn carries everything except the chicken and grain mustard

Monday, February 7, 2011

Crispy Chicken Fingers

We enjoyed these crispy tenders so much that I just had to share! They are a healthy alternative to your run-of-the-mill fried chicken. Pecans and flaxseed add extra flavor, fiber, and protein.

1 pound boneless, skinless, chicken breasts (about 2)
1 c. buttermilk
1/2 c. whole-wheat breadcrumbs (I made mine from a Lynden Dutch Bakery whole wheat flax roll)
1/4 c. whole wheat flour
1/4 c. pecans, finely chopped
2 Tbsp. flaxseed (if you use a flaxseed roll just add a bit less)
1 tsp. paprika
1/2 tsp. salt
pinch of freshly ground pepper
olive oil (for frying)

1. Cut chicken into 1/4 thick strips. Combine with buttermilk in shallow dish. Cover and refrigerate for 1 hour (or put in the freezer for 15 minutes). Remove chicken and discard liquid.
2. Combine breadcrumbs, flour, pecans, flaxseed, paprika, salt and pepper in a shallow dish. Dredge each piece of chicken in mixture, pressing firmly to coat.
3. Coat bottom of large skillet in olive oil and heat over medium. Cook chicken about 2 minutes per side until golden brown and cooked though.
Serve with your choice of dipping sauce. I made some honey mustard dip with dijon, olive oil mayo, and honey.

Makes 4 appetizer servings or 2 main dish servings
*all ingredients can be found at the Green Barn except chicken

Thursday, February 3, 2011

Baked Tomatoes

The bruschetta I recently enjoyed inspired this simple baked tomato side dish.

4 roma tomatoes, halved and seeded
1/4 c. breadcrumbs
2-3 cloves garlic, minced
salt and pepper
2 Tbsp. olive oil

fresh basil, chopped
grated parmesan (optional)

1. Preheat oven to 400°F.
2. Place tomato halves on baking sheet. Sprinkle with salt and pepper
3. Combine garlic and breadcrumbs and sprinkle on top of tomatoes. Drizzle with olive oil and bake 8-10 minutes.
4. Top with basil and parmesan

serves 4