Wednesday, September 7, 2005

Oven or Slow Cooker?

Baked Beans

1 lb dried navy beans
2 onions, chopped
1/2 cup brown sugar
1/4 cup molasses
1/3 cup ketchup
1/4 lb bacon, diced
1 Tbs salt
1 1/2 tsp dry mustard
1/4 tsp pepper

  1. Soak beans in water overnight.
  2. Drain and put all ingredients in cooker. Add 1 cup water and stir to blend. Cover and cook on low 10 to 12 hours.
  3. Or preheat oven to 350F. Drain an put all ingredients in a casserole pot. Add 1 1/2 cups water. Stir to blend. Cover and cook in the oven for 6 hours. Check and add liquid if necessary.

    Servings: 8

Saturday, September 3, 2005

Tropical Pineapple Chicken

Pineapple, banana and a splash of lime juice flavor this light and fruity chicken dish, but onions, bell pepper and garlic counteract the sweetness for a delightful contrast of tones and textures. This is a wonderful summer dish to eat on the patio!

8 oz wide egg noodles
3/4 lb fresh boneless, skinless chicken breasts, thickly sliced
1 yellow onion, peeled and chopped
1/2 cup sliced green onion
1/2 green bell pepper, seeded and sliced
2 clove garlic, crushed
1/2 banana, peeled and sliced
1/2 cup low-sodium chicken broth
1 (8-oz.) can pineapple chunks, undrained
1 tsp lime juice
1/4 tsp salt
1/8 tsp ground black pepper

  1. Cook pasta according to package directions; drain and keep warm.
  2. Meanwhile, spray a deep, nonstick skillet with vegetable cooking spray. Heat skillet over medium-high heat. Add chicken and cook evenly until golden brown, 2 to 4 minutes.
  3. Add onion, green onion, bell pepper and garlic. Sauté until bell pepper is crisp-tender, stirring frequently. Stir in banana, broth, pineapple with juice and lime juice. Reduce heat to low.
  4. Just before serving stir in pasta and toss to mix. Season with salt and pepper to taste. Serve immediately.

    Servings: 4
    Preparation time: 15 minutes
    Cooking time: 15 minutes