Innovative Food!

Karen Hancock 295-3839

Eclecticepicurean.com

Quickcooking.bellaonline.com

Banana Pudding

Microwave

8 Servings

Filling

1/4 cup cornstarch, or 1/3 cup flour

2/3 cup sugar

1/2 cup milk

1/2 teaspoon salt

2 eggs

1 1/2 cups hot milk

2 tablespoons butter

1/2 teaspoon vanilla

35 to 45 vanilla wafer cookies

4 bananas

sweetened whipped cream, if desired

Filling: Mix the cornstarch or flour and sugar. Add the 1/2 cup milk, salt, and eggs; whisk until smooth. Microwave on high power until hot and thick. Whisk in the hot milk, and return to the microwave, stirring every two minutes or so until it boils. Whisk in the butter and vanilla.

Assembly: Line a 1 1/2 quart bowl with vanilla wafers. Cover with 2 sliced bananas; pour 1/2 of the filling over the bananas. Top with vanilla wafers, the remaining bananas, and the remaining filling. Place a piece of plastic wrap directly on the filling and let sit at room temperature. Serve warm or at room temperature with whipped cream if desired.

Note: the pudding must be served within 12 hours or so after making since refrigeration will make the pudding go watery.

Chocolate Apricot Coffee Cake

Bread Machine

Dough

2/3 cup water

1/3 cup powdered milk

2 eggs

3 cups flour

1/4 cup sugar

3 tablespoons butter

1 teaspoon salt

2 teaspoons orange zest

1 tablespoon dry yeast

Topping

1/2 cup sugar

2 tablespoons unsweetened cocoa

1 teaspoon cinnamon

3 tablespoons butter

1 1/2 cups apricot jam

1 cup toasted walnuts, chopped

Place the dough ingredients into the pan of the automatic bread machine in the order given. Set the machine to the dough cycle. When the cycle has finished, dump the dough onto a lightly floured pastry cloth.

Prepare the topping: mix the sugar, cocoa, flour, cinnamon, and butter with a fork; set aside.

Roll the dough to a rectangle about 15 x 15. Spread with the apricot jam and sprinkle with the toasted walnuts. Sprinkle half of the topping over the jam and walnuts, then roll the dough up tightly, jellyroll style and seal the seam, using a little water if necessary to make a tight seal.

Transfer the roll to a parchment-lined baking sheet and, with a sharp knife, cut in half lengthwise, making two long strips. Take one of the strips and lay diagonally over the other; braid each of the ends, twisting so that the cut side is on the outside. Sprinkle the remaining topping on the top of the braid.

Let the braid rise until double in bulk.

Bake in a preheated 350° oven for 25-30 minutes or until golden brown. Remove from the oven and let cool for a few minutes to make it easier to cut.

Note: the braid may be prepared the night before, covered with plastic wrap, and refrigerated overnight.

Creamy Triple Meat Pasta Sauce

Pressure Cooker

8 Servings

1 tablespoon butter

1 medium carrot

1 stalk celery

1 medium onion

1 clove garlic

3/4 pound ground turkey

1/2 pound lean ground beef

3/4 pound mild Italian pork sausage

1/2 cup white wine

2 28 oz. cans diced tomatoes

2 tablespoons tomato paste

1 8 oz. can tomato sauce

1 bay leaf

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

3/4 cup heavy cream

fresh basil, for garnish

Melt the butter in a 5-7 quart pressure cooker.

Cut the carrots, celery stalk, and onion into coarse chunks; add them to the bowl of a processor with the garlic. Pulse on and off until the vegetables are very finely chopped. Add them to the melted butter and stir over medium-high heat until they are beginning to soften. Add the ground turkey, ground beef, and Italian sausage. Stir occasionally while they are browning, breaking them up as much as possible. Drain any extra fat off, if any.

Turn the heat to high; add the wine and cook until the liquid is reduced by half. Blend the tomatoes in the food processor and add them to the meat mixture along with the tomato paste, bay leaf, salt, and pepper; stir.

Fit the lid of the pressure cooker on the pan according to the manufacturer's instructions. Bring to high pressure over high heat; adjust heat, and cook for 15 minutes.

Turn off the heat and release the pressure. Be careful of any escaping steam.

Place the pot back on the stove and add the cream, stirring over medium heat until the sauce is slightly thickened. Garnish with fresh basil.

Serve over pasta.

Gado Gado

Microwave

8 Servings

4 cups Chinese cabbage, shredded

8 small red potatoes, sliced

2 large carrots, thinly sliced diagonally

1 cup green beans

2 cups bean sprouts

1 6 oz. package deep fried tofu, coarsely chopped

4 hard boiled eggs, halved lengthwise

1/2 batch INDONESIAN PEANUT SAUCE

Steam or microwave each of the vegetables until barely tender. Arrange them on a serving platter. Sprinkle the tofu over all. Top decoratively with the egg halves.

Drizzle with the peanut sauce.

Ham and Navy Bean Soup

Pressure Cooker

12 Servings

1 pound navy beans

1 tablespoon vegetable oil

1 coarsely chopped medium carrot

1 small onion, coarsely chopped

1 8 oz. can tomato sauce

2 cups ham, cubed

salt, to taste

freshly ground black pepper, to taste

Place the beans in a 5-7 quart pressure cooker and cover with water. Bring to a boil, boil 10 minutes, then turn off the heat and let sit 1 hour.

Pour the beans into a colander and rinse with cold water. Return the beans to the pressure cooker and cover with six cups of water; add the oil (which prevents foaming). Lock the lid in place and bring to high pressure. Adjust the heat to maintain the pressure and cook for 8 minutes.

Remove from the heat and quick release the pressure. Remove the lid and add the remaining ingredients. Bring to a boil, stirring occasionally and let cook until the soup is thickened. Taste for salt and pepper.

Indonesian Beef Rendang

Slow Cooker

8 Servings

2 pounds Beef Rump Roast, or other braising cut

1 large onion

4 cloves garlic

1 1/2 tablespoons coarsely chopped fresh ginger

1 1/2 birdseye chilies, less or more to taste

1 teaspoon salt

2 tablespoons sugar

2 teaspoons ground coriander

2 tablespoons tamarind concentrate

1 teaspoon ground turmeric

2 tablespoons lemongrass stalks, finely chopped (see note)

2 14 oz. cans coconut milk

2 cups Jasmine Rice, cooked with 1 1/2 teaspoons salt and 1 tablespoon vegetable oil

Cut the beef into 1" pieces and place in a 2 or 3 quart slow cooker.

Cut the onion into coarse chunks and put it in the food processor with the garlic, ginger, chilies, salt, sugar, coriander, tamarind, turmeric, and chopped lemongrass. Process until the mixture is a fairly smooth paste; stir it into the beef. Add the coconut milk, stir, and turn the slow cooker to low. Cook on low 4-6 hours; there will be quite a bit of liquid in the pot. Stir, then turn the slow cooker to high and tilt the lid slightly. Continue to cook for 2-3 hours on high until the excess liquid has evaporated. Serve over cooked rice.

Indonesian Lime and Chili Fish in Banana Leaves

Rice Cooker

8 Servings

4 tablespoons finely chopped lemongrass

4 red Thai chillies, stems cut off

4 cloves garlic

1 tablespoon lime zest

1/3 cup lime juice

2 tablespoons grated fresh ginger

1 cup cilantro, coarsely chopped

1 cup coconut milk

8 4 ounces tilapia fillets

2 large banana leaves, (frozen) each cut into four squares

8 pieces kitchen string, long enough to tie the bundles

Place the lemongrass, chilies, garlic, lime zest, lime juice, ginger, and cilantro in the bowl of a food processor. Process, scraping the sides occasionally, until finely chopped. Add the coconut milk and pulse a few times until mixed. Set aside.

Lay the squares of banana leaves out and place a tilapia fillet in the middle of each. Drizzle the coconut milk mixture evenly on the fillets. Bring the sides of the banana leaves over the fish, then fold the other ends over. Tie with the string.

Place the packages in the steamer basket of the rice cooker. Pour about 2" of water in the bottom of the rice cooker. Turn the cooker on and when it begins to steam, cook for 10 minutes.

To serve, cut the string and unwrap the fish.

Indonesian Pickled Cucumbers

6 Servings

1 large cucumber, or 3 miniature cucumbers

1 tablespoon palm sugar, or substitute brown sugar

2 tablespoons vinegar

1/2 teaspoon salt

1 1/2 teaspoons fresh mint, finely chopped

Slice the cucumber or miniature cucumbers into 1/4 inch slices and place them in a serving bowl.

Mix the remaining ingredients and pour over the cucumbers. Refrigerate until serving.

Indonesian Peanut Sauce

Microwave

8 Servings

1 1/3 cups peanut butter

1 cup chicken broth

2 tablespoons soy sauce

1 tablespoon lemon juice

1 teaspoon Sambal Oelek

1 clove garlic, finely chopped

1 tablespoon sugar

1/2 cup coconut milk

Whisk together the peanut butter, chicken broth, soy sauce, lemon juice, Sambal Oelek, garlic, and sugar. Microwave two minutes; whisk, then microwave until bubbly. Whisk in the coconut milk.

Pressure Cooker Stuffed Pork Chops

Pressure Cooker

6 Servings

6 8 ounces boneless pork loin chop, 1 1/2" thick

Filling

6 slices white bread, high quality thick sliced

1 to 2 eggs

1/2 cup freshly grated Parmesan cheese

2 teaspoons fresh parsley, finely chopped

1 clove garlic, finely chopped

1/2 teaspoon salt

1/4 teaspoon pepper

salt and freshly ground pepper

3 tablespoons olive oil

1 large onion, thinly sliced

1/2 cup dry white wine

1/2 cup double strength chicken broth

fresh parsley, for garnish

Cut a deep pocket horizontally through the middle of each pork chop; set aside.

In a small bowl, mix the filling ingredients adding the extra egg if the filling is too crumbly. Divide between the pork chops stuffing it into each pocket. Sprinkle each side of the pork chops with salt and pepper.

Heat the olive oil in a 5-7 quart pressure cooker. Brown the pork chops on both sides, removing them to a plate as they brown. After all are browned, add the onions and cook for one minute, stirring. Add the wine and chicken broth, then return the chops to the pan.

Positio0n the lid and lock in place. Bring to high pressure and adjust the heat to stabilize the pressure. Cook 8 minutes. Remove from the heat and lower the pressure using the cold-water release method. Open the pressure cooker and remove the pork chops to a serving platter. Pour the sauce over the chops. Sprinkle with parsley and serve.

Quick Chinese Sausage and Rice

Rice Cooker

8 Servings

2 cups medium grain white rice

1 pound Chinese Sweet Sausage (Lap Xuong Thuong Hang), thinly sliced on the diagonal

1/2 cup green onions including tops, sliced

1 tablespoon granular chicken bouillon

1 tablespoon soy sauce

2 3/4 cups water

1/4 cup fresh cilantro, finely chopped

2 tablespoons black sesame seeds

Place the rice in a fine mesh strainer and rinse in cold water; repeat.

Spray the inside of the rice cooker pan with non-stick spray; add the rice, sausage, green oniomns, bouillon, soy sauce, and water. Turn the rice cooker on. When it is finished, let it stay on warm for 15-20 minutes.

To serve, scoop to a serving bowl and sprinkle with the cilantro and sesame seeds.

Steamed Chocolate Pudding

Microwave

8 Servings

1 1/4 cups semi-sweet chocolate chips

1/2 cup butter

1/2 cup packed brown sugar

1 teaspoon vanilla

1/2 cup whipping cream

1/3 cup cake flour

1/2 teaspoon baking powder

1/4 teaspoon salt

3 eggs

Place the chocolate chips in the food processor and process until finely chopped. Add the butter, brown sugar, and vanilla; process until combined. Add the remaining ingredients and process until smooth.

Thoroughly grease a 1 quart microwaveable bowl or pudding basin. Scrape in the batter and smooth the top. Cover tightly with plastic wrap. Microwave at full power for 5-7 minutes or until set. Remove from the oven and let sit for 15 minutes. Remove the plastic wrap, place a serving plate upside down on the top, then invert. Cool thoroughly.

Serve with custard sauce

Tropical Cream Parfaits

Microwave

4-6 Servings

Filling

1/4 cup cornstarch, or 1/3 cup flour

2/3 cup sugar

1/2 cup milk

1/2 teaspoon salt

2 eggs

1 1/2 cups hot milk

1 8 oz. package cream cheese, softened and cut into pieces

1 teaspoon vanilla

2 cups coconut cookies, coarsely crushed

1 cup fresh berries, sliced

1 mango, cut into small chunks

1 cup fresh pineapple , cored and diced

1 banana, sliced

sweetened whipped cream, for garnish

Mix the cornstarch or flour and sugar. Add the 1/2 cup milk, salt, and eggs; whisk until smooth. Whisk in the hot milk, and place in the the microwave. Cook on high power for 3-6 minutes, stirring stirring every two minutes or so until it boils. Add the cream cheese and vanilla, whisking until smooth.

Put about 2 tablespoon of the crushed cookies in the bottom of four parfait glasses. Top with a spoonful of pudding. Cover with fruit, then more pudding. Add another layer of crushed cookies, then pudding and more fruit. Cover and refrigerate 2-3 hours.

To serve, top with whipped cream and mint leaves if desired.

Zucchini & Sun-Dried Tomato Foccacia

Bread Machine

1 1/4 cups water

3 3/4 cups flour

1 1/2 tablespoons olive oil

1 small zucchini, shredded (about 1 cup)

2 teaspoons salt

1 tablespoon yeast

Topping

1/4 cup olive oil

1 small onion, thinly sliced

1 medium zucchini, very thinly sliced (about 1 cup)

1/4 cup sun-dried tomatoes in oil, cut into strips

1/2 cup freshly grated Parmesan cheese

Place the bread ingredients in order given in the bread machine. Set the machine to the dough setting. When the machine is finished, dump the dough onto a floured board.

Smear 2 tablespoons olive oil on a 17 x 11" baking sheet with 1" sides. Roll the dough to a large rectangle to fit the pan, poking the dough with your fingers to make it fit. Mix the onion, zucchini, and remaining two tablespoons olive oil. Scatter the strips of sun-dried tomatoes over the dough, then spread the zucchini mixture over. Sprinkle the Parmesan cheese evenly over the zucchini mixture.

Preheat the oven to 400°. Let the dough rise until double. Bake the foccacia for 25-30 minutes or until golden.