Cooking Corner

*courtesy of Danni Menard

Almond Mandarin Salad

You will need:

  • ½ pound bacon
  • 2 tablespoons white wine vinegar
  • 3 tablespoons honey
  • ½ teaspoon dry mustard
  • ½ teaspoon paprika
  • ½ cup olive oil
  • 1 head Napa cabbage, torn into bite-size pieces
  • 1 can (15 ounces) mandarin oranges, drained
  • ½ bunch green onion, diced
  • 2/3 cup slivered almonds

Directions:

  1. In a medium skillet over medium-high heat, cook bacon until evenly brown. Drain, cool, and crumble.
  2. To make the dressing, thoroughly blend the vinegar, honey, dry mustard, paprika, and olive oil.
  3. Place lettuce, oranges, green onion, bacon, and almonds in a serving bowl. Toss with dressing and serve.

Kielbasa with Peppers and Potatoes

You will need:

  • 1 tablespoon vegetable oil
  • 1 package (16 ounces) kielbasa, diced
  • 6 medium red potatoes, diced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 sweet yellow onion, diced
  • 3-4 cloves garlic, diced

Directions:

  1. Heat the oil in a saucepan over medium heat.
  2. Place kielbasa, potatoes, onions, and garlic in the saucepan.
  3. Cover, and cook 25 minutes, stirring occasionally, until potatoes are tender.
  4. Mix red bell pepper and yellow bell pepper into the saucepan, and continue cooking 5-10 minutes, until peppers are tender.

Candied Carrots

You will need:

  • 4 tablespoons unsalted butter
  • ¼ cup maple syrup
  • ¼ teaspoon salt
  • 1½ pounds carrots, halved lengthwise
  • 1/8 teaspoon black pepper

Directions:

  1. Melt the butter in a large saucepan over medium heat.
  2. Add the maple syrup, salt, and ¼ cup of water and bring to a boil.
  3. Add the carrots and return to a boil.
  4. Reduce heat and simmer, turning occasionally, until the carrots are tender and the liquid has reduced to a glaze, 15 to 20 minutes. Season with black pepper.

Gingered Bananas

You will need:

  • 1 teaspoon unsalted butter
  • 2 tablespoons light brown sugar
  • 1 tablespoon fresh ginger, chopped
  • 4 ripe, firm bananas, peeled, cut in half lengthwise, cut in half crosswise 2 cups vanilla ice cream

Directions:

  1. Melt butter in a heavy nonstick skillet over medium heat.
  2. Stir in brown sugar and cook 30 seconds, stirring constantly until ginger becomes fragrant and turns golden.
  3. Add banana pieces and cook 45 seconds per side, or until light brown.
  4. Transfer bananas to a serving dish. Top with ice cream and caramelized ginger.