Tasty Tuesday: Plums for Me, Plums for Little Miss Happy Happy

Hey It’s Jet Here.

Thanks to Sugar and Kol for initiating Tasty Tuesdays, today is our twenty-eighth participating post!

Mom decided to make a quick lunch over the weekend and cut a Santa Rosa plum, a Red plum and a banana to mix with her lactose free Green Valley Yogurt.  She threw a few walnuts on, sprinkled nutmeg (I know, you’ve seen a variation of this before!) and that was that.

JJ and I, ever her faithful Kitchen K9s, sat attentively beside her to test (for Quality Control purposes) both plums, the banana and of course the yogurt.  (Mom called me Mr. Yogurt Nose the rest of the day for some reason!)

I’m going to share a savory plum idea and JJ asked to share a sweet idea.

Sticky Grilled Drumsticks with Plum Sauce

  • 12 chicken drumsticks (about 3 pounds)
  • 2 tablespoons canola oil
  • Salt and freshly ground pepper
  • 2 tablespoons unsalted butter
  • 1/4 cup finely chopped red onion
  • 2 red or purple plums (4 ounces each), pitted and cut into 1/2-inch pieces
  • 1/4 cup hot or sweet red pepper jelly
  • 1 tablespoon Dijon mustard
  • 1/4 cup water

Light a grill. Rub the chicken with the canola oil and season with salt and pepper. Grill over moderate heat, turning occasionally, until browned and cooked through, about 30 minutes.

Meanwhile, in a medium saucepan, melt the butter. Add the onion and cook over moderately low heat, stirring, until softened, about 5 minutes. Add the plums and cook over moderately high heat, stirring, until softened and nearly broken down, about 5 minutes. Add the red pepper jelly and mustard and bring to a boil, stirring until the jelly is melted. Carefully transfer the mixture to a food processor. Add the water and puree until smooth. Season the plum sauce with salt and pepper.

Liberally brush the plum sauce all over the chicken and grill, turning the drumsticks occasionally, until they are lightly caramelized, about 5 minutes. Serve the drumsticks with any remaining plum sauce at the table.

Spicy Roasted Plums 

Mom made this dish for her UMiami Diabetic Peer Support class.  They LOVED it.

  • Nonstick cooking spray
  • 6 medium plums
  • 1/2cup unsweetened pineapple juice
  • 2 tablespoons packed brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • 1/8 teaspoon ground cumin
  • 1/3 cup light dairy sour cream
  • 1 tablespoon packed brown sugar
  • 2 tablespoons sliced almonds, toasted

1. Coat a 2-quart rectangular baking dish with nonstick cooking spray. Halve and pit plums. Place plums, cut sides up, in prepared baking dish. Stir together pineapple juice, the 2 tablespoons, the cinnamon, cardamom, and cumin. Drizzle over plums.

2. Bake in a 450 degree F oven about 20 minutes or until plums are tender. In a small bowl stir together sour cream and the 1 tablespoon brown sugar. To serve, arrange plums in dessert dishes; top with sour cream mixture and almonds.

Another great plum day.



Tasty Tuesday – Colorful Cole Slaw for Labor Day

Hey it’s Jet here.

Thanks to Sugar and Kol for initiating Tasty Tuesdays, today is our twenty-first participating post!

When Mom lived up north, (N.J.), Labor Day meant the last gathering before school began.  Here in the tropics, school begins mid-August (and already closed yesterday for Mr. Tropical Storm Isaac.)  Mom thought you might enjoy a recipe that travels well for BBQs, picnics, beach day or grilling at home.  She originally selected this dish for her Diabetic Support Group at UMiami Med School earlier this month.  Mom substituted stevia for Splenda, as she is NOT A FAN of that Splenda stuff.

As her faithful Kitchen K9s, we helped with QC (quality control) for the carrots, celery and red pepper.  Mom gave us the teensiest tidbit of cabbage as Little Miss “Not So Dainty about Passing Wind” already has enough fuel in the system if you know what I mean.

Colorful Cole Slaw

Ingredients

  • 1 cup green cabbage, finely chopped (Mom used the shred disc in her food processor since she tripled the recipe for class.)
  • 1 cup purple cabbage, finely chopped (Mom used the shred disc in her food processor since she tripled the recipe for class.)
  • 1/2 cup diced red pepper
  • 1/2 cup shredded carrots
  • 1/2 cup diced onions
  • 1/2 cup diced celery
  • 1/4 cup cider vinegar
  • 2 Tbsp water
  • 3 Tbsp Splenda (Mom used the stevia equivalent, you can use sugar, agave, or sweetener of choice.)
  • 1/4 cup Smart Balance Omega oil (Mom used Olive oil.)

Preparation

  • Combine the vegetables in a large bowl. In a separate bowl, mix the vinegar, water, Splenda, and oil.
  • Then toss together and chill before serving. (Since the participants assembled the dish in class, they did not chill the cole slaw; no one seemed to mind.)

Another great colorful cole slaw day.

Pawnote:  Wishing those in Isaac’s path safe passage through the storm.