My lovely neighbor clipped out an article for me the other day from the Toronto Star and left it on my door step. I scrolled through the article and then noticed a recipe that caught my eye, called Indian Slaw. As always, Star Tested recipes are usually winners and this one was no exception.

The recipe was also a great way for me to incorporate peanuts into my diet as I’m always looking for additonal sources of protein. There’s more great news about peanuts too:

A serving of dry roasted, unsalted peanuts contains no sodium or cholesterol and is:
• a source of fibre, potassium, zinc, iron, thiamin, vitamin B6, phosphorus and selenium
• a good source of folate
• an excellent source of magnesium, vitamin E and niacin

This is great news for momwhoruns!!

Ok back to the recipe! Here ya go….

RECIPE: INDIAN SLAW (from Indian Cooking Unfolded by Raghavan Iyer)

1/4 cup dry roasted unsalted peanuts

14 oz coleslaw mix or 1 lb green cabbage shredded (I used a cabbage)

1 to 2 serrano chilies or 1 jalapeno (I used jalapeno)

1/4 of a large red pepper, cut in thin strips

1/4 cup unsweetened dried coconut (I used Co-Conut Bacon from YamChops)

1/4 cup finely chopped cilantro

Juice from 1 lime

1-1/2 tsp kosher salt

2 tablespoons oil

1 tsp mustard seeds

1/4 tsp tumeric

DIRECTIONS:

1. In a mini food processor or spice grinder, pulse nuts to a consistency of coarse bread crumbs (of course, I did not do this step and kept my peanuts whole). Infact, I used fresh peanuts and unshelled them – one by one. Here’s proof!

2. In a large mixing bowl, combine coleslaw or cabbage, peanuts, chilies, red pepper, coconut, cilantro, lime juice and salt.

3. In a small skillet, heat oil over medium high until shimmering. Add mustard seeds. Cover skillet. Cook until seeds stop popping – about 10 to 20 seconds. Remove from heat. Add tumeric. Stir. Pour over coleslaw mixture.

4. Toss slaw thoroughly until well coated.

MY DINNER LOOKED LIKE THIS! 

The weather is finally getting cooler which means that I am back in the kitchen baking. If I had to pick three favorite items I like to bake – they would be: a) banana muffins c) chocolate chip cookies  and c) fruit crisps.

Basically I like to make anything that can freeze!!

This  particular blog entry will be dedicated to the Best Ever Banana Muffins!! Naturally this recipe is from the Toronto Star, (Sept 3, 20008) and is Star Tested. Just so you know, I’ve been a fan of the Toronto Star Wednesday Food Section for as long as I can remember.

Ingredients:

2 cups of mashed bananas (about 5) ps the darker the better

3/4 cup granulated sugar

1 egg

1/3 cup melted butter

1 tsp baking soda

1 tsp baking powder

1/4 tsp salt

1 1/2 cups all purpose flour

Method:

In a large bowl, mash bananas. (I use the mix master for this part – kinda like them really really mushy).

Sir in sugar and egg.

Add melted butter.

Stir in baking soda, baking powder, salt and flour to make a thick batter.

Fill each cup of a 12 cup muffin tin about 3/4 full. Bake in a 375 degree oven for 20 minutes.

THESE MUFFINS FREEZE BEAUTIFULLY.

**If you want you can also add 1 cup of chocolate chips to the batter.

Happy Baking.