Apple Peanut Butter French Toast

Apple Peanut Butter French Toast
Source: Parade Magazine (April 2014)
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Total Time: 35 minutes
Makes: 4-6 servings

Ingredients:
1 apple, peeled and divided: 1/2 diced, and 1/2 thinly sliced
2/3 cup maple syrup
1 cup 1% milk
3 large eggs, beaten
1 tbs apple cider
1/2 tsp cinnamon
1/2 tsp vanilla
8 slices whole wheat bread (I used cinnamon swirl bread I wanted to use up)
8 tbsp peanut butter, divided
1 tbsp butter

Instructions:
1. Make apple syrup: Combine diced apple, maple syrup, and a pinch of salt in a saucepan over medium-high heat. Bring to a simmer; lower heat so syrup bubbles gently and cook 10 minutes. Remove from heat.
2. Meanwhile, beat milk with eggs, apple cider, cinnamon, vanilla, ground finer, and a big pinch of salt in a measuring cup. Pour into a shallow bowl or pie plate.
3. Spread 4 slices of bread with 2 tbs of peanut butter each. Top each with thinly sliced apple; drizzle apple with honey if desired and sprinkle with cinnamon. Sandwich with remaining 4 slices of bread and press together.
4. Melt butter in a large skillet over medium heat. Working 2 sandwiches at a time, soak sandwiches in milk mixture on each side, letting excess drip off. Cook in skillet for about 6 minutes for each side, until browned and warmed through. Cut into halves. Serve with apple syrup.

Apple Peanut Butter French Toast

Beef and Pineapple Chop Suey

Beef and Pineapple Chop Suey
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Prep Time: 20 minutes
Cook Time: 40 minutes
Makes: 4 servings

Ingredients:
4 tbs all-purpose flour, divided
1 tsp ground ginger
1 tsp salt
1/4 tsp pepper
1 pound lean beef
2 tbs vegetable oil
1/4 cup sugar
1/4 cup cider vinegar
1/4 cup soy sauce
1 tbs worcestershire sauce
1 tbs chili sauce
1 (20 ounce) can pineapple
1 (28 ounce) can chop suey vegetables, drained
1 (15 ounce) can baby corn
1/4 cup matchstick cut carrots
1 cup broccoli

Instructions:
1. In a large resealable plastic bag, combine 2 tablespoons flour, ginger, salt and pepper. Cut the beef into 1/4 inch thick strips. Add the beef to the dry mixture; shake to coat.
2. In a large skillet over medium-high heat, stir-fry beef in oil for 5-7 minutes.
3. Drain pineapple, reserving juice; set pineapple aside. Place the remaining flour in a bowl; stir in reserved juice until smooth. Add sugar, vinegar, soy sauce, Worcestershire sauce and chili sauce. Stir into pork.
3. Add pineapple, chop suey vegetables, baby corn, carrots, and broccoli. You may add any additional vegetables that you'd like. Bring to a boil; cook and stir for 2 minutes. Serve over rice.

Beef and Pineapple Chop Suey

Greek Green Beans

Fasolakia (Greek Green Beans)
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Total Time: 45 minutes
Makes: 4 servings

Ingredients:
2 lbs green beans, trimmed
1/3 cup olive oil
1 large onion, chopped
2 cloves garlic, chopped
2 small potatoes, peeled and chopped into small cubes
8 ounce tomato sauce OR 1 14 ounce can of chopped plum tomatoes, undrained
2 tbs tomato paste
2/3 cup hot water
salt and pepper to taste
2 tsp dired oregano
1 tsp dried parsley

Instructions:
1. If beans are very long, cut in half then drop them into a bowl of cold water so that they are completely submerged. Leave them to absorb the water for a few minutes. 
2. Meanwhile heat the oil in a large pan; add the onion and garlic and sauté until translucent and aromatic. Stir in the potatoes and sauté for a few minutes. 
3. Drain green beans and add to the pan along with the tomato sauce, paste, hot water and seasonings. 
4. Cover and simmer for at least 30 minutes or until beans and potatoes are tender. Add a little more water if the mixture appears dry. 
Serve hot with slices of feta cheese.