Comparing science and religion isn't like comparing apples and oranges - it's more like apples and sewing machines.

Orange Cranberry Cookies

1 cup butter, softened
1 cup white sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon grated orange zest
2 tablespoons orange juice
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped cranberries *
1/2 cup chopped walnuts (optional)
1/2 teaspoon grated orange zest
3 tablespoons orange juice
1 1/2 cups confectioners' sugar

Preheat the oven to 375 degrees F (190 degrees C).

In a large bowl, cream together the butter, white sugar and brown sugar until smooth.

Beat in the egg until well blended.

Mix in 1 teaspoon orange zest and 2 tablespoons orange juice.

Combine the flour, baking soda and salt; stir into the orange mixture. Mix in cranberries and if using, walnuts, until evenly distributed.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Cookies should be spaced at least 2 inches apart.

Bake for 12 to 14 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks.

In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and confectioners' sugar until smooth.

Spread over the tops of cooled cookies. Let stand until set.










*The cranberries must be fresh

Cauliflower is nothing but cabbage with a college education.

Chicken Cabbage Stir Fry

Ingredients

3 chicken breast halves
1 teaspoon oil of your liking
3 cups green cabbage, shredded
1/2 cup diced red bell peppers
1 tablespoon cornstarch
1⁄2 teaspoon ground ginger
1 teaspoon garlic powder
1⁄2 cup water
Soy sauce to taste

Directions

1. Cut chicken breasts into strips.

2. Heat oil in a frying pan.

3. Add chicken strips and stir fry over medium-high heat, turning constantly until done.

4. Add cabbage and red peppers and sauté 2 minutes until cabbage is crisp-tender.

5. Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth.

6. Stir sauce into chicken/cabbage mixture.

7. Cook until sauce has thickened and chicken is coated, about 1 minute.

8. Refrigerate leftovers within 2 hours.

You have to have a certain persona to be a star, you know, and I don't have that. I'm a banana.

Double Chocolate Banana Bread

3 medium-to-large very ripe bananas

1/2 cup (115 grams) butter, melted

3/4 cup (145 grams) dark brown sugar 

1 large egg

1 teaspoon pure vanilla extract

1 teaspoon baking soda

1/4 teaspoon table salt

1/2 teaspoon ground cinnamon (optional)

1 cup (125 grams) all-purpose flour

1/2 cup Dutch-process cocoa powder

1 cup (about 6 ounces or 170 grams) semisweet or bittersweet chocolate chunks or chips

Heat your oven to 350°F. Butter a 9×5-inch loaf pan, or spray it with a nonstick baking spray.

Mash bananas in the bottom of a large bowl. (About 1 cup mashed banana total.)

Whisk in melted butter, then brown sugar, egg, and vanilla.

Place baking soda, salt, cinnamon (if using), flour and cocoa powder in a sifter or fine-mesh strainer and sift over wet ingredients.

Stir dry and wet ingredients with a spoon until just combined. Stir in chocolate chunks or chips.

Pour into prepared pan and bake 55 to 65 minutes, until a tester or toothpick inserted into the center of the cake comes out batter-free.

Cool in pan for 10 to 15 minutes, then run a knife around the edge and invert it out onto a cooling rack. Serve warm or at room temperature.

The banana bread will keep for up to 4 days at room temperature.

I'll squeeze the cider out of your Adam's apple.

Cider Pork Chops

Ingredients
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 bone-in pork loin chops (7 ounces each)
1 tablespoon canola oil
1 cup sliced celery
4 green onions, sliced
2 garlic cloves, minced
1/4 teaspoon dried thyme
1 cup apple cider or juice

Directions
In a large resealable plastic bag, combine the flour, salt and pepper.

Add pork chops and toss to coat. In a large skillet, brown chops in oil. Remove and keep warm.

In the same skillet, sauté the celery, onions, garlic and thyme for 2-3 minutes or until crisp-tender.

Return pork to the pan. Add cider. Bring to a boil.

Reduce heat; cover and simmer for 7-8 minutes or until a meat thermometer reads 160°.

Yield: 4 servings.

I feed on good soup, not beautiful language.

Cashew Shrimp Curr

Servings:
4

Ingredients

1/4 cup coconut oil
1/4 cup all-purpose flour
1/2 cup chopped onion
1/2 cup chopped red bell pepper
2 cloves garlic, minced
1 cup peeled and diced eggplant
4 cups vegetable broth
3 tbsp cashew butter
1 tbsp curry powder
1 lb shrimp, peeled, deveined and roughly chopped

Directions

1. Heat the coconut oil and add the flour, forming a roux. Cook until color becomes light brown.

2. Add onions, peppers and garlic and stir into roux, cooking slowly over medium heat. Add eggplant and incorporate.

3. Whisk in vegetable broth, cashew butter and curry powder. Adjust seasoning with salt and pepper.

4. Simmer for 20-30 minutes and add shrimp during the last 3-4 minutes of cooking.

5. Cook until shrimp turns pink and serve over jasmine rice.

Space is big. You just won't believe how vastly, hugely, mind-bogglingly big it is. I mean, you may think it's a long way down the road to the drug store, but that's just peanuts to space.

Swimming Rama

2 (10 ounce) packages fresh spinach
1 1⁄4 lbs boneless skinless chicken breasts, sliced crosswise into 1/2 inch wide strips
1⁄2 cup unsalted peanuts, coarsely chopped
1 red chili pepper, seeded and finely chopped

Peanut Sauce

2 teaspoons vegetable oil
1⁄2 cup onion, finely chopped
3 garlic cloves, minced
1⁄2 cup peanut butter
2 tablespoons fish sauce
1 teaspoon paprika, I like the smoky style
1⁄4 teaspoon cayenne pepper
1⁄2 teaspoon red pepper flakes
1 cup coconut milk, unsweetened
1 tablespoon cornstarch
1 tablespoon water
2 tablespoons lime juice

Directions
Set steamer basket in a large pot; add water to within 1/4 inch of bottom of basket.

Bring water to a boil over high heat. Layer about1/4 of the spinach in basket; cover and steam 15 seconds. Quickly turn leaves over with tongs. Cover and steam 15 seconds more (or until leaves are bright green and barely wilted).

Transfer spinach to colander. Repeat with remaining spinach. Lay spinach on serving platter or individual plates.

Bring 6 cups of water to a boil in a large saucepan over high heat. Add chicken to boiling water; remove saucepan from heat. Let stand, covered, 5 minutes or until chicken is no longer pink in center.

Prepare Peanut Sauce.

Peanut Sauce:.

Heat oil in medium saucepan over medium-high heat. Add onion and garlic; cook and stir 2 to 3 minutes or until tender.
Reduce heat to medium. Add peanut butter, fish sauce, paprika, cayenne and red pepper flakes; stir until smooth. Slowly stir in coconut milk until well blended. (at this point, cause may be cooled, covered and refrigerated up to 2 days in advance).

Stir sauce constantly over medium heat until bubbling gently. Reduce heat to medium-low. Combine cornstarch and water in a small cup; stir into sauce. Cook and stir 1- to 2 minutes or until sauce is thickened. Stir in lime juice.

Drain chicken; stir into hot Peanut sauce. Pour mixture over spinach. Top with chopped peanuts and reserved red chili pepper.

Good manners: The noise you don't make when you're eating soup.

Curried Cream of Chicken Soup

4 cups chicken broth
4 tablespoons butter or chicken fat
4 tablespoons flour
1 level teaspoon curry powder
salt and pepper to taste
1 cup cream

Over direct heat, melt butter in the top of a double boiler.
Mix the curry powder with the flour, add to the hot butter and cook for two minutes, stirring constantly.
Remove the pan from the heat and add the chicken broth slowly, stirring constantly.
Return to the heat and bring just to a boil, stirring constantly.
Place over boiling water and add the cream.
Taste for seasoning and add salt and pepper if needed.