B is for Bananas, Beans, Beets, and Biscuit Topping

Hello Everyone,

I hope some of you had a chance to try the apple recipes I posted in a previous post.  The next letter I have in my recipe book is B.

This is how I arrange my recipes-alphabetically, not by category like most cookbooks do.  I have given credit to the source of the original recipe, but may have modified the recipe slightly to suit my family’s tastes.

So, here is B.

If you make all the B’s, you have a soup, a side dish, a main course, and a dessert!

Happy cooking.

–Karen

The Klutter Koach

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 Bananas

Banana Muffins (from Easy Kosher Cooking)

Ingredients:

• 1 1/2 cup all-purpose flour
• 1/3 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 medium bananas, ripe
• 1 egg, slightly beaten
• 1/2 cup rice milk or soy milk
• 1/4 cup oil

Method:  Preheat oven to 400 F

1. combine dry ingredients
2. mix bananas with egg, rice or soy milk, and oil
3. mix mixtures together and stir until moistened
4. fill greased muffin tins 2/3 full
5. bake 25 minutes or until done

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Beans, Kidney

Dehli Beans and Apples  (from a community cookbook)

• 2 Tablespoons vegetable oil
• 1/2 cup chopped onions
• 2 small apples peeled and chopped into 1/2 inch pieces
• 1 16 oz can of kidney beans drained and rinsed (or prepare dried beans ahead of time)
• 1 16 oz can of stewed tomatoes (I’ve also used diced tomatoes)
• 2 Tablespoons of honey
• 1 teaspoon of curry powder
• 1 Tablespoon cornstarch
• 1 Tablespoon water

Directions:

1. preheat oven to 350 F
2. lightly oil a 1 1/2 quart casserole dis
3. heat oil in large pan, medium heat.  add onions.  cook for 5 minutes, stirring often
4. add apples to onion mix and cook 5 more minutes, stirring often.  remove from heat
5. dissolve cornstarch in 1 Tablespoon of water
6. add remaining ingredients to apple and onion mixture.  stir in the cornstarch
7. spoon into casserole dish. cover.
8. bake 40 minutes

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Beans, Black

 Southwestern Salad (Women’s Day Magazine)

Ingredients:

• 1 can of black beans, drained and rinsed
• 1 can of corn, drained
• 1 can of dice tomatoes

Directions:

add all ingredients into a bowl.  mix.  serve.

Notes:

options:  can be served with rice, can be served with shredded cheese,  and/or rolled up in a burrito

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Beets

Basic Beet Borscht (Spice & Spirit cookbook)

Ingredients:

• 4 lbs beets
• 8 cups water
• 2 teaspoons salt
• 2 cloves garlic
• juice of 1 lemon
• 1 teaspoon of sugar (optional)

Directions:

1. scrub beets, don’t peel.
2. place in 4 quart pot.  add 8 cups of water and cook 1-1 1/2 hours.
3. remove beets from pot and reserve liquid
4. peel and grate the beets (I put my beets in a chopster)
5. return beets to liquid, add seasonings
6. simmer about 30 minutes
7. puree

Notes:

*Can make 1/2 recipe

*I have also cooked the beets in the oven instead cooking them in a pot.

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Biscuit Topping (Easy Kosher Cooking)

***this is a  great topping to put on leftovers such a cholent or chicken for a whole new meal

Ingredients:

• 2 cups sifted all-purpose flour
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup oil
• 2/3 cup water (or soy milk or rice milk)

Directions:

1. mix all ingredients together
2. spread on top of leftovers (usually covers a square or small rectangular pan)
3. bake about 25 minutes or until golden

*Note

Can easily be doubled

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