MILWAUKEE (WITI) -- They're things a lot of us have in our kitchen. You know, those appliances that are collecting dust? Chef Karen Gill, the Down to Earth Chef, joins us with some new uses for those kitchen tools.
Coconut & Dried Mango Tilapia Serves 4
Let your blender do the work and skip the multiple bowls and utensils usually used when making muffin batter.
1 cup honey
8oz tofu, soft or firm (not extra firm)
1 teaspoon vanilla extract
juice from 1/2 lemon
1.5 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon salt
1 cup shredded carrots
2 cups flour, white, whole wheat pastry, your choice
Preheat oven to 350-degrees.
Place eggs through salt in a blender and whirl until smooth, about 30-60 seconds. Add carrots to blender and pulse a few times until carrots are in small pieces. Add flour to blender and pulse until batter is smooth.
Grease a muffin tin and pout batter into tins, being careful not to over fill. Bake for 20-25 minutes until a toothpick inserted into the center of a few muffins comes out clean.
One Minute Winter Marinara Sauce
1 container grape tomatoes
1/2 cup jarred sun-dried tomatoes in oil
1 head roasted garlic or 3 cloves raw garlic, minced
1/4 cup extra virgin olive oil
2 tablespoons fresh oregano leaves or 1 teaspoon dried oregano
3 Mejool dates, pitted and torn into smaller pieces (no sweet tooth? try some anchovies!)
2 tablespoons apple cider vinegar
salt & pepper, to taste
water, as needed to create desired consistency
Place all ingredients in a blender and puree until desired consistency. Add water as needed. I prefer a sauce-like consistency and puree finely. Serve over pasta, vegetables, chicken or as a dip for crudites or breadsticks.
Banana Bread in a Rice Cooker Serves 6-8