Peach Fondue

4 cups finely chopped or crushed peaches
5 1/2 cups sugar
4 tablespoons lemon juice
1 pouch Bernardin liquid pectin
1/3 cup chocolate liquer

Blanch, peel, pit and chop or crush peaches until you have 4 cups of peaches.

In a large stainless steel saucepan combine peaches, lemon juice, sugar and 1/2 teaspoon butter or margarine (to reduce foaming). Over high heat, bring mixture to a full rolling boil that can not be stirred down. Add chocolate liquer and liquid pectin., squeezing entire contents from packet of pectin. Return to a boil, boil hard 1 minute, stirring consistently. Remove from heat and skim off foam.

Quickly laddle hot mixture into a jar to within a 1/4 inch of top rim. Using non-metallic utensil, remove air bubbles and adjust headspace. Wipe jar rim removing any food residue. Centre sealing disc on clean jar rim. Screw band down until fingertip tight. Put filled jar in rack in canner. Repeat for reamining mixture.

When canner is filled, ensure that all jars are covered with at least once inch of water.Cover canner and bring water to a full rolling boil. Once water has reached a full boil, boil for 10 minutes.

When processing time is complete, remove canner lid and let stand five minutes. Remove jars without tilting and place them on a protected work surface. Cool upright, undisturbed 24 hours.  Do not retighten screw bands.

After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Label and store jars in a cool dark place. For best quality use within a year.

I came across this recipe online and thought that it sounded interesting so I decided to try it. Gord (my husband) doesn't really like peach jam (I've made it and he didn't eat it as fast as the strawberry or raspberry jam) so I wasn't sure that he would like this. The consistency is a bit different from jam. I tried it with a shortcake that I usually use with strawberries and tablecream. I put a scoop of vanilla ice cream on top of the cake and then poured some of this peach fondue on top. It was simply delicious. I think it would also be good over angel food cake or pound cake. Gord loves this recipe and said that he would even spread this on toast as a jam (go figure).  Takes a bit of work preparing the peaches but it is worth the trouble. The recipe makes 7 - 250ml jars.

Here are some pictures that I took while making my second batch of the scrumptious sauce.

Crushed peaches, sugar and lemon juice ready to cook.

Stirring the sauce.

Liquid pectin and chocolate liquer ready to be added to the sauce.



Crazy for Chicken

Here are some delicious chicken recipes that are not only tasty but are lower in fat and calories. I have tried both and they are both quick and easy to prepare and are great weekday meals.

Chicken in Creamy Gravy

4 boneless, skinless chicken breasts
1 tablespoon canola oil
1/2 can reduced fat, reduced-sodium condensed cream of chicken soup
1/2 can reduced-fat, reduced-sodium condensed cream of broccoli soup
1/4 cup fat-free milk
1 tablespoon minced fresh parsley
2 teaspoons lemon juice
1/8 teaspoon pepper
1/8 teaspoon Worcestershire sauce
4 lemon slices
Hot cooked spaghetti

In a nonstick skillet, cook the chicken in oil until browned on both sides, about 10 minutes.

In a large bowl, combine the soup, milk, lemon juice, pepper and Worcestershire sauce. Pour over chicken. Top each chicken breast with a lemon slice. Reduce heat and cover and simmer for about 5 minutes or heated through. Serve with spaghetti if desired.

Garlic Chicken and Gravy

4 boneless, skinless chicken breast
1/4 teaspoon salt
1/4 teaspoon pepper
5 garlic cloves, peeled and chopped
2 tablespoons butter
1/2 cup plus 2 tablespoons chicken broth
1/2 cup white wine or additional chicken broth
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1 tablespoon all-purpose flour

Sprinkle chicken with salt and pepper. In a large skillet, cook chicken and garlic in butter over medium-high heat for 5 minutes or until browned. Add 1/2 cup broth, wine or additional broth, basil and oregano. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until chicken is no longer pink.

Remove chicken with a slotted spoon and keep warm. In a small bowl, combine flour and reamining broth until smooth; stir in pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over chicken.

Chili

1 pound extra lean ground beef
1 1/2 cups chopped onion
1 cup chopped celery
1 garlic clove minced
1 1/3 cup chopped green pepper

1 can diced tomatoes, undrained
1 can of pork and beans in tomato sauce
1 can of red kidney beans, drained and rinsed
1 can condensed tomato soup
2 tablespoons chili powder
1 teaspoon cayenne pepper
1 teaspoon ground cumin

Scramble fry ground beef, onion, celery, garlic and green pepper in large pot or Dutch oven until beef is no longer pink. Drain.

Add remaining ingredients. Stir well. Bring to a boil. Reduce heat to medium-low. Simmer for 45 minutes, stirring every 15 minutes.

Sprinkle some shredded cheese on top and enjoy.

Side Note: Recently I have changed my recipe a bit and I now add in 1 can of corn. 

I also like to make chili cheese nachos with the leftover chili. I heat the chili first in the microwave. Then I put the chili over the nacho chips, sprinkle a good amount of cheese over top and then put it back in the microwave to melt the cheese. So good.

What To Do With Those Brown Over-ripe Bananas - More than Just Banana Bread

Banana Cake

1/2 cup hard margarine or butter, softened
1 1/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla

2 cups all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

1 1/2 cups mashed banana (about 3 medium)

Cream margarine, sugar, eggs and vanilla together in large bowl until light and fluffy.

Combine flour, baking powder, baking soda and salt in medium bowl.

Add flour mixture to margarine mixture in 3 additions, alternating with banana in 2 additions, beginning and ending with flour mixture. Beat on low until batter is smooth. Turn into 2 greased 8 inch round pans. Bake in 350F oven for 25 minutes until wooden pick inserted in centre comes out clean. Cool in pans for 5 minutes before turning out onto wire racks to cool. Makes one two layer cake.

Banana Muffins: Prepare banana cake batter above. Fill mufin cups 3/4 full. Bake in 350F oven for 15-17 minutes until wooden pick inserted in centre of muffin comes out clean. Cool in pan for 5 minutes before removing to wire racks to cool. Make 2 dozen muffins.

Side Note: I usually add pecans or walnuts to the recipe for added flavour (about 1/2 - cup).

Banana Oat Squares

6 tablespoons butter or margarine, softened
1/2 cup packed brown sugar
1 large egg
3/4 cup mashed banana (1 1/2 medium)
1/4 tsp. salt

2 cups quick-cooking rolled oats
1/3 cup chopped walnuts

Beat butter and brown sugar in medium bowl. Add egg. Beat well. Add banana and salt. Beat well.

Add rolled oats and walnuts. Stir until well combined. Spread evenly in greased 8x8 inch pan. Bake at 350F oven for 55 minutes until wooden pick inserted in centre comes out clean. Let stand in pan on wie rack until cool. Cut into squares.

Side Note: When I made this recipe I baked it for 55 minutes. I think I will check it earlier the next time I make it at around 45 -50 minutes to see if its done then.

Note: Added August 29th, 2011 - A friend of mine decided to double this recipe and substitute peanut butter for the walnuts. She used 1/2 cup peanut butter so if you want to make a single batch only use a 1/4 cup peanut butter. She said that it was really good.
Banana Raisin Bars

3 cups quick-cooking oats
1 cup raisins
1 cup shredded coconut
1/2 cup unsalted peanuts, chopped
1/2 cup unsalted, roasted sunflower seeds

1 large egg
1/2 cup butter or margarine, softened
1/3 cup mashed banana (about 1 small)
3 tablespoons corn syrup
3 tablespoons liquid honey
1 teaspoon vanilla extract

Combine the first five ingredients in large bowl.

Beat remaining six ingredients in small bowl until light and creamy. Add to oat mixture. Stir well. Press firmly in greased 9x13 pan. Bake in 325F oven for about 50 minutes until firm and golden brown. Let stand in pan on wire rack until cool. Cut into bars.

Nutty Fruit Bars

2 medium bananas, mashed
3 tablespoons peanut butter

3/4 cup quick-cooking rolled oats
1/4 cup dried apricot
1/4 cup chopped pecans
1/4 cup dried cranberries

Combine banana and peanut butter in large bowl.

Add remaining 4 ingredients. Stir well. Divide mixture into 6 equal portions. Roll portions into 4 inch long logs. Press logs down to 1/2 inch thickness. Arrange on greased baking sheet. Bake in 350F oven for 20 minutes until edges are golden brown. Let stand on pan on wire rack until cook. Makes 6 bars.

Thai Restaurant Chicken

Ingredients

2 tablespoons cornstarch
1 tablespoon brown sugar
1/4 teaspoon pepper
1 can reduced sodium chicken broth
2 tablespoons rice vinegar
2 tablespoons reduced sodium soy sauce
2 tablespoons reduced fat peanut butter
1 pound boneless skinless chicken breasts cut into 1 inch cubes
2 teaspoons sesame oil
1 large onion, halved and sliced
1 medium sweet red pepper, julienned
1 cup sliced fresh mushrooms
2 garlic cloves, minced
2 cups hot cooked rice

In a large bowl, combine the cornstartch, brown sugar, and pepper. Add broth, stir until smooth. Stir in vinegar, soy sauce and peanut butter, set aside.

In a large nonstick skillet or wok, stir fry chicken in 1 teaspoon oil until no longer pink. Remove and keep warm.

Stir fry onion and red pepper in remaining oil for 2 minutes. Add mushrooms and garlic; stir fry
2-3 minutes longer or until crisp-tender.

Stir cornstarch mixture and add to the pan. Bring to a boil, cook and stir for 1-2 minutes or until thickened. Add the chicken; heat through. Serve with rice.

Italian Cheese Stuffed Shells

Ingredients

1 medium onion, chopped
1/2 cup green pepper, chopped
1/2 cup sweet red pepper, chopped
2 garlic cloves, minced
1/2 pound fresh mushrooms, sliced
11/2 cups water
1 can (14 1/2 oz.) Italian stewed tomatoes
1 can tomato paste
1 1/2 teaspoons Italian seasoning
2 eggs, lightly beaten
1 carton reduced fat ricotta cheese
2 cups shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
21 jumbo pasta shells, cooked and drained

In a large non-stick skillet coated with cooking spray, cook the onion, peppers and garlic over medium heat for 2 minutes. Add mushrooms, cook 4-5 minutes longer or until tender. Stir in the water, tomatoes, tomato paste and Italian seasoning. Bring to a boil. Reduce the heat, cover and simmer for 30 minutes.

Meanwhile in a small bowl, combine eggs, ricotta, 1/2 cup mozzarella and Parmesan cheeses. Stuff  into the shells. Spread 1 cup vegetable sauce in a 13x9 inch baking dish coated with cooking spray. Arrange shells over sauce, top with remaining sauce.

Cover and bake at 350F for 45 minutes. Uncover, sprinkle with remaining mozzarella. Bake 5-10 minutes longer or until bubbly and cheese is melted. Let stand 5 minutes before serving.

Barbecued Spareribs

6 pounds pork spareribs cut into serving size pieces
2 tablespoons canola oil
1 meduim onion finely chopped
2 celery ribs finely chopped
2 tablespoons butter
1 cup water
1 cup ketchup
3 tablespoons Worcestershire sauce
2 tablespoons brown sugar
2 tablespoons cider vinegar
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1/8 teaspoon cayenne pepper

In a large skillet, brown ribs in batches in oil. Place ribs, bone side down on a rack in a shallow roasting pan. Cover and bake at 350F for 1 hour. Meanwhile, in a skillet, saute onion and celery in butter until tender. Add the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered for 10-12 minutes or until slightly thickened.

Drain ribs, brush with some of the sauce. Bake uncovered, 1 hour longer or until meat is tender, brushing frequently with remaining sauce.

Side Note: I don't indulge in spareribs too often because they are high in fat and calories but when I do I love this recipe. The sauce is so tasty and the ribs are fall off the bone scrumptious. When I make this recipe I don't brown the ribs first and I usually just keep the ribs in one piece and then cut them when they are done cooking. I have not had a problem with the meat being undercooked by not browning them first.

The other day I tried this recipe using Heinz Hot and Spicy Ketchup instead of the regular Heinz. I left out the cayenne pepper because I wasn't sure how hot and spicy this ketchup actually was. It was even better than I thought. If you don't like spicy food then don't try this substitution but if you like your food to have a little kick to it then try it, you'll definitely like it.