Monday, July 13, 2009

Neener Puddin' (reduced sugar banana pudding)

Neener Puddin' (reduced sugar banana pudding)
From: VunderBob

If you've made regular banana pudding, you're 98% of the way there already.

2 boxes Sugar-Free Jell-O Instant Banana Pudding
4 cups of milk, per pudding instructions for double batch
2 boxes sugar free vanilla wafers
4-6 bananas, sliced

In largish bowl, add pudding mix and milk, whisk until it starts to thicken per instructions.

Place a layer of vanilla wafers on bottom of serving dish or bowl. You may have to use a small amount of pudding to butter the sides if you have trouble keeping the cookies in place. The layer sequence is cookies-pudding-bananas-pudding; try to repeat twice. If you can't, make sure pudding is the last layer in any event. Take a large handful of the leftover cookies, crush them, and sprinkle over the top. Keep refrigerated.

Please note that if you are diabetic or have some other metabolic condition where carbs must be counted, this isn't entirely a freebie. You must still account for the bananas and the flour in the cookies.

(Why is it called Neener Pudding? My wife said, "I'm taking a nap, so you're making it. Neener neener neener.")

Saturday, July 4, 2009

Mango Lassi

Mango Lassi
From: gardentraveler

In April, I had lunch at a Nepalese restaurant. One of my friends knows the owner and he shared the recipe for mango lassi, which I then made at home, but didn't write down. I've cruised the internet and none of the recipes sounded right. So now I've recreated it and am writing it down.

1 c. mango cubes (I defrosted mangos from Trader Joe's, but I know he said you could also use canned mango pulp)
3/4 c. plain yogurt
1 T. sugar (or to taste)
pinch of ground cardamom

Blend until smooth (I used my immersion blender - best appliance ever!). This didn't quite taste right. Not quite enough mango, I think. But it was still yummy.

Friday, July 3, 2009

Happy Shrimp

Happy Shrimp
From: Dolores Reborn

1/2 stick butter
2 cloves garlic, minced
1 lb medium shrimp, peeled and deveined
4 green onions, chopped
1/4 cup white wine
1/2 cup heavy cream or half and half
2 tbs fresh basil, chopped
2 roma tomatoes, or 1 medium tomato, chopped
1 pinch red pepper flakes
salt and pepper to taste

Melt the butter in a large skillet over medium high heat. Stir in shrimp, garlic, and green onions. Cook and stir until shrimp are pink and no longer translucent, about 5 minutes. Remove the shrimp, and set aside. Pour in the wine, cream, tomatoes, basil and red pepper flakes. Bring to a simmer, then reduce heat to medium-low, and simmer about 10 minutes until thickened. Return shrimp to skillet, and heat through. Season to taste with salt and pepper.

Serve over hot cooked angel hair pasta.

I served it with Zucchini Crisps, which I think are already in the blog. (Sliced zucchini and/or yellow squash, dipped in egg, then grated parmesan. Bake at 425° for 15 minutes, turning once.)

Libyan Salad

Libyan Salad
From: gardentraveler

Libyan Salad is easy and very refreshing. You can adjust amounts to your taste. This is one dinner-sized serving, but could serve 2 or 3 as a side.

Finely chop: onion (maybe 1 tablespoon), Romaine lettuce (till you have about 3 cups pretty tightly packed), cucumber (maybe 3/4 cup), tomato (maybe 3/4 cup). Season with salt and pepper. Drizzle with olive oil and lemon juice and toss. The authentic method is to toss it with your hands.

This is from a friend's ex, who was born in Libya, but came to the U.S. as a teenager.

Grilled Peaches Are Easy

Grilled Peaches Are Easy
From: Dolores Reborn

Speaking of ice cream, last night I grilled some peaches and served with ice cream for dessert. Y'all have try this! So easy. Brush with oil, and lay on the grill cut side down. When you have some grill marks, turn over and sprinkle with cinnamon sugar. Cooking time is only about 6 minutes. Serve with ice cream! Yum.