Amina World

Breakfast Desserts Entrees and Salads

Breakfast

Apricot Orange Bread

Makes 16 servings

1-3/4 c all-purpose flour
3/4 c granulated sugar 
1/2 teaspoon salt 
1 teaspoon baking soda
1/2 c sliced almonds, divided
1/2 c finely chopped dried apricots (about 15)
2/3 c orange juice
1/3 c (5-1/3 tablespoons) unsalted butter, melted and cooled
1 egg 
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract 
1 tablespoon finely grated orange peel (optional)
Orange Glaze
1/2 c confectioners' sugar
1 tablespoon orange juice

Heat oven to 350 degrees F. Spray bottom only of 8 x 4-inch metal loaf pan with cooking spray. Stir together flour, granulated sugar, baking soda and salt in large bowl. Add apricots and 3 tablespoons of the almonds; mix well. Set aside. In medium bowl, beat orange juice, egg, melted butter, extracts and, if desired, orange peel with whisk or fork until well blended. Add all at once to dry ingredients. Stir just until dry ingredients are evenly moistened. Do not overmix. Pour batter into prepared pan. Sprinkle with remaining almonds. Bake 50 to 55 minutes, until golden brown and wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely. For glaze, combine confectioners' sugar and orange juice in small bowl, stirring until smooth. Drizzle over bread. Let stand until glaze has set. Store tightly wrapped at room temperature up to 2 days.

 

Orange Cranberry Oatmeal

Makes 4 servings

2 c orange juice
1 c water
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
2 c oatmeal (quick or old-fashioned, uncooked) 
1/2 c dried cranberries
1 c lowfat or fat-free vanilla yogurt
1/4 c chopped toasted walnuts
Additional dried cranberries (optional)

In medium saucepan, bring orange juice, water, salt and cinnamon to a gentle boil. Stir in oats and cranberries. Return to a boil; reduce heat to medium. Cook 1 minute for quick oats, 5 minutes for old fashioned oats or until most of liquid is absorbed, stirring occasionally. Let stand until desired consistency. Spoon oatmeal into four cereal bowls. Top each serving with 1/4 c yogurt, 1 tablespoon walnuts and, if desired, additional cranberries. MICROWAVE DIRECTIONS: In 3-quart microwaveable bowl, combine all ingredients except yogurt and nuts. Microwave on HIGH 4 to 6 minutes for quick oats and 7 to 9 minutes for old fashioned oats or until most of liquid is absorbed. Let stand until desired consistency. Top each serving with yogurt, walnuts and, if desired, additional cranberries.

Desserts

Apple Snow

Makes 2 servings

1 1/2 c apple juice
1 tablespoon honey 
3 c cracked ice 

Blend all together in a blender to the consistency of snow. Serve immediately.

Citrus Berry Crisp

Makes 6 servings

1 pint strawberries, cut into pieces
1 c fresh blueberries
1 c fresh raspberries
1/3 c granulated sugar
2 tablespoons cornstarch
3/4 c orange juice
3/4 c quick oats (uncooked)
1/2 c all-purpose flour
1/2 c brown sugar
1 teaspoon ground allspice
1/2 stick butter 

Preheat oven to 375 degrees F. In 8 x 8-inch square inch pan, lightly sprayed with non-stick spray, mix berries with sugar and cornstarch; toss well to coat. Stir in orange juice and mix. In small bowl, combine oats, flour, brown sugar, all-spice, and butter until crumbly; spoon over top of fruit. Bake 35 - 40 minutes or until bubbly and browned on top. Serve topped with frozen yogurt or ice cream.

Cranberry Whipped Topping

Makes about 1 cup

3/4 c 100% juice (cranberry blend)*
1 c light whipped topping (or whipped cream)
1/2 stick butter 

Place the juice into a saucepan and boil for approximately 5 - 7 minutes until reduced to a syrup (about 3 tablespoons). Allow to cool. Place the whipped topping into a bowl and fold in the reduced juice. Serve on top of your favorite dessert. *Other 100% juices may be substituted.

Rio Red Grapefruit Pie

Makes 6 servings

4 large rio red grapefruits (sectioned lengthwise)
1 c sugar
1 3/4 c grapefruit juice (strained)
2 tbsp. cornstarch
1/8 tsp. salt
3 oz. package strawberry gelatin
One 8- or 9-inch pie crust, baked
1 c whipping cream, whipped 

Peel grapefruit, separate sections and remove membranes. Place sections in a bowl overnight. Cook sugar, juice, cornstarch and salt until thick and clear. Add gelatin and stir until dissolved. Brush some of the gelatin mixture over pie crust. Chill piecrust and remaining gelatin mixture. When gelatin starts to thicken, add grapefruit sections. Pour into pie crust and chill until set. Top with whipped cream.

Entrees and Salads

Ginger Glazed Chicken Cutlets

Makes 6 servings 

6 skinless and boneless chicken breasts
1 tablespoon minced fresh garlic halves, lightly pounded
3 c white grape juice
1/4 c fresh lemon juice
1-1/2 teaspoon salt
1/4 -1/2 teaspoon black pepper
5 tablespoons unsalted butter, cut into small pieces 
2 tablespoons grated fresh ginger (or 1-1/2 teaspoon ground ginger) 

Place chicken in baking dish. Combine white grape juice, lemon juice, ginger, garlic, salt and pepper in bowl. Pour over chicken, cover with plastic wrap and refrigerate for about four hours. Preheat grill or grill pan over medium high heat. Remove chicken from marinade; set marinade aside. Grill chicken thoroughly on both sides, until firm to the touch. Remove to serving plate, cover and set aside. Pour reserved marinade into medium-sized saucepan. Cook over high heat until marinade is syrupy and reduced to about 3/4 c Remove from heat and whisk in butter one piece at a time. Pour glaze over chicken and serve.

Grape Dressing

Makes 3/4 cup

1/4 c vegetable oil
3/4 c 100% grape juice 
2 tablespoon lemon juice
1/2 teaspoon lemon zest
1/2 teaspoon chopped fresh mint
1 teaspoon grated fresh ginger (optional)
Salt to taste 

Whisk ingredients together. Pour over mixed greens and salad toppings of choice.