Senior Connections Senior Connections Jan 2019 - Page 14

salt, and black pepper. Mix well and rub chicken breasts with oregano mixture. HOME from Pg 4 For the carrot fries: Preheat the oven to 425 degrees F. Fit a large baking pan with a wire rack and spray the rack with cooking spray. Mix together the panko, Parmesan, parsley, cayenne and 1/2 teaspoon salt in a wide shallow bowl. Whisk the milk and eggs together in another shallow bowl. Toss the carrots with the fl our. Working with a few carrots at a time, shake off the excess fl our, then dip them in the egg. Let the excess egg drip off, then toss them in the panko mixture, patting them so the crumbs adhere. Arrange them on the wire rack in a single layer. Spray the coated carrots thoroughly with cooking spray, then bake until golden brown crisp-tender, for about 10 to15 minutes. Crockpot Lemon Garlic Chicken Makes 6 servings This is a very easy and tasty Chinese recipe. Ingredients 1 teaspoon dried oregano 1/2 teaspoon seasoned salt 1/4 teaspoon freshly ground black pepper 2 pounds skinless and boneless chicken breast halves 2 tablespoons unsalted butter 1/4 cup water 3 tablespoons freshly squeezed lemon juice 2 garlic cloves, peeled and minced 1 teaspoon chicken bouillon granules 1 tablespoon minced fresh parsley Heat unsalted butter in a large nonstick skillet. Brown rubbed chicken breast halves in hot butter. Using a slotted spoon, transfer to slow cooker. Pour water, lemon juice and bouillon granules in the same skillet. Bring to a boil over high heat, loosening browned bits from skillet. Pour boiled lemon mixture over chicken. Cover slow cooker and cook on low-heat setting for 4-5 hours. Add parsley and baste chicken. Cover slow cooker and cook on high-heat setting for a further 15-30 minutes, or until chicken breasts are tender. Lentil Chili If you have not used lentils you must give them a try, a healthy grain that shines in this chili. Ingredients 2 Tbsp. olive oil 1 medium onion, chopped 1 large red bell pepper, chopped 5 cloves garlic, minced 4 tsp. chili powder 1 (16 oz.) bag of brown lentils, can also use green or multi-color lentils 2 (14.5 oz.) cans no-salt diced tomatoes 1 bay leaf 2 (32 oz.) cartons vegetable stock or chicken stock 1/3 cup fresh chopped cilantro sea salt and fresh ground black pepper Optional toppings: sour cream, cheddar cheese, croutons, tortilla chips, avocado Directions In a small bowl, combine dried oregano, garlic, seasoned Time to Focus on the Joys of Life ��� ������ �������������� ����������������������� ��������������������������� ���������� ������������������������������������� ��������������������������������� ����������������������������������� ����������������������������������� ���������������������������������� 14 Senior Directions In a large heavy duty dutch oven, heat olive oil over medium heat. Add onion and red bell pepper; saute the vegetables for 8 minutes or until soft and lightly browned, stirring occasionally. Stir in garlic and chili powder; cook for 1 minute. Add lentils, tomatoes, bay leaf and stock. Sea- son with salt and ground black pepper, to taste. Bring to a boil, lower the heat to medium-low and simmer, partially covered for 30 minutes or until lentils are tender. Remove from the heat and discard the bay leaf. Transfer 3 cups of cooked chili into a food processor and process until pureed; add the pu- reed chili back into the remaining chili and stir to combine. Taste for salt and pepper. Stir in cilantro and serve. Apple Cinnamon Crepes Looking for a healthier sweet treat? Then give these a try, the fl avor is defi nitely apple pie! These are gluten free, substitute the ingredients as you want with the suggestions below. Dry ingredients: 1 cup oats ground into fl our or oat fl our or unbleached all-purpose 1/2 cup rice fl our or buckwheat, quinoa, 2 tbsp coconut sugar or brown sugar 1 tbsp ground fl ax seeds or chia seeds 1 tsp baking powder Wet ingredients: 1 1/2 cup milk 1 small banana or applesauce 1 tbsp lemon juice or lime juice 1/2 tsp vanilla extract oil for frying Apple Filling 3 apples, peeled, cored and chopped Connections January 2019 3 tbsp coconut sugar or brown sugar 2 tbsp milk 1/2 tbsp lemon juice or lime juice 1 tsp cornstarch 1 tsp cinnamon Instructions To make the crepes simply put all dry ingredients into a bowl and stir with a whisk. Process all wet ingredients (except the oil) in a food proces- sor or blender. Pour the wet ingredients into the bowl of dry ingredients and stir with a whisk to combine. Let the batter rest for 5 minutes. Heat a little bit oil in a small/medium sized non-stick skillet (mine has an inside di- ameter of 5 1/2 inches). Pour 1/4 cup of the batter into the skillet, swirl the batter around to coat the pan evenly. Cook for about 2-4 minutes or until you can easily lift a side of the crepe (don’t try to fl ip the crepe too early). After you fl ipped the crepe, cook for a further 1-2 minutes. Continue until you have no batter left. To make the apple fi lling, put all ingredients in a skillet, stir and let simmer for a few minutes over low/medium heat. Add a few tsp of fi lling on each crepe, roll it up and serve with a drizzle of caramel sauce! Caramel Sauce 3 tbsp coconut sugar or brown sugar 2 tbsp water 2 tbsp smooth peanut butter or sunfl ower seed butter Add peanut butter to a small bowl. Heat water and sugar in a pan and bring to a boil. Pour the sugar mixture over the nut butter and mix with a whisk, pour over crepes. 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