Cardamom Banana Quick BreadMakes one 9-by-5-inch loaf.
6 tablespoons (3/4 stick) trans-fat free, margarine, at room temperature
1 cup brown sugar
2 or 3 very ripe bananas, coarsely mashed (about 1 1/2 cups)
3 egg whites
3/4 cup low-fat, 1% buttermilk*
2 cups whole wheat flour
1 teaspoon baking soda
1 tsp baking powder
1 tsp ground cardamom
1/4 tsp salt
1/2 cup coarsely chopped walnuts or hazelnuts
Non-stick cooking spray
* you can make buttermilk by adding 1 tbs of white vinigar to a cup of milk. *
Preheat an oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray. In a large bowl, beat margarine and sugar with an electric mixer on medium speed until creamy, about 1 minute. Add the bananas and eggs and beat until smooth. Add the buttermilk and beat just until combined. In another large bowl, stir together the flour, baking soda, baking powder, cardamom, salt and nuts. Add the flour mixture to the banana mixture and stir with a wooden spoon just until combined. The batter should be slightly lumpy. Scrape down the sides of the bowl. Pour the batter into the prepared pan. Place on a cookie sheet and bake until the loaf is dark golden brown and dry to the touch and the edges pull away from the sides of the pan, 50 to 55 minutes. A toothpick inserted into the center should come out clean. Let the bread rest in the pan for 5 minutes, then turn the loaf out onto a wire rack to cool completely. Cut into thick slices to serve or store tightly wrapped in aluminum foil or plastic wrap for up to 5 days.
Oatmeal Cookies with Cardamom, Apricots and WalnutsMakes 2 dozen cookies
1 1/2 cups rolled oats or Old Fashioned oatmeal (not instant)
1 cup whole wheat flour
1 tsp baking soda
1/4 tsp salt
1/2 tsp ground cardamom
3/4 cup firmly packed light brown sugar
8 Tbsp trans-fat free, margarine, softened
2 egg whites
1/2 cup dried apricots, chopped
1/2 cup chopped walnuts (optional)
Non-stick cooking spray
Preheat an oven to 350°F. Lightly grease two baking sheets or line each with parchment paper.In a large bowl, combine the flour, oats, baking soda, salt and cardamom. In another large bowl, mix the brown sugar and margarine with a wooden spoon until just combined. Add egg white. Stir until just blend. Stir in the flour mixture, apricots, and walnuts if using.Spoon the dough by heaping tablespoonfuls onto the prepared baking sheets, spacing the cookies about one inch apart. Bake until golden brown, 12 to 15 minutes. Let the cookies cool on the baking sheets 4 to 5 minutes until they become firm enough to remove. Transfer the cookies to a cooling rack and cool completely. Store in an airtight container at room temperature for up to 3 days.
*Note: If you don’t have whole wheat flour handy, grind dry oatmeal and make the cookies with oat flour!
Ten-minute Tilapia with Cardamom and CilantroServes 4
4 6-ounce Tilapia
½ teaspoon salt
2 tablespoons flour
1 teaspoon cardamom
½ teaspoon paprika
1 teaspoon olive oil
2 Fresh limes, thinly sliced
¼ cup diced, cilantro
Preheat oven to 400°F. On a plate or a piece of wax paper, mix flour, cardamom, and paprika. Sprinkle fish filets with salt and dip in the flour mixture. Place a large, oven-proof skillet over high heat. Add the oil. When the oil is hot add the fish filets and cook 1-2 minutes per side, until the flour coating becomes crisp. Top with lime slices and place the skillet into the oven. Cook an additional 5-6 minutes until the fish is cooked through and not longer translucent in the center. Top with cilantro and serve immediately.
