Yield: 6 servings This tasty little “oven cake” is a lot like an apple dutch pancake – more “egg-y” than “cake-y.” It comes together quickly and makes for a delightful breakfast (or dessert!) served with a dollop of fat free Greek yogurt. Ingredients: 3 tablespoons butter 1/4 cup maple syrup 1/8 tsp cinnamon 1 sweet apple, such as Fuji, peeled, cored and […]
Archive | Recipes
Gluten-Free Grains
COOKING WITH GLUTEN-FREE GRAINS Whole grains have a shelf life – store them in the refrigerator. Should smell sweet, if at all. Rinse most (not all) whole grains in cold water. Dry them by stirring them in a saucepan over moderately low heat. Toast them until fragrant. This enhances their nutty flavor and speeds cooking […]
African Curried Coconut Soup
Yield: 4 servings This dish comes together quickly, especially if you use leftover rice. To make it even more substantial, add a cooked, chopped chicken breast (or two) in Step 4. Adjust the peppers and spices to suit your own taste. Ingredients: 2 tablespoons vegetable oil (I use coconut oil) 1 medium onion (about 6 ounces), chopped 1 […]
Irish Soda Bread
Yield: One 8-inch oval loaf With the whole grains, golden raisins, and caraway seeds, this hearty bread is both savory and sweet. It makes a nice addition to dinner or breakfast. Ingredients: 1 ½ cups whole wheat four ¾ cup flour 1 tablespoon brown sugar 2 teaspoons caraway seeds 1 teaspoon baking soda ½ teaspoon salt 2 […]
White Bean Stew
Yield: 4 servings This “stew” comes together in minutes. If you add a rind of Parmesan cheese to the pot in Step 2, it will add a lovely depth of flavor found in more time-consuming soups. Feel free to substitute spinach for baby arugula. Enjoy! Ingredients: 2 teaspoons minced garlic ¼ cup olive oil 1 14.5-ounce can diced […]
Turkey Burgers with Carrot-Ginger Sauce
Yield: 4 servings This recipe is a tasty twist on the old standard. The original recipe is for tuna burgers, which are delicious too. If you want to make tuna burgers, use 1 pound of sushi-grade tuna, chop it into chunks, and combine it with the “ingredients for burgers” in a food processor until well […]
Couscous Salad with Winter Squash and Cranberries
Yield: 6 servings The component parts (squash, couscous, onions) of this salad need to be cooked and cooled prior to being mixed together, so I suggest starting early. Added bonus – this salad gets better as it sits, anyway. I used the goat cheese and walnuts – they make delicious additions! Ingredients: 1 medium butternut squash (or […]
No-Bake Nut Bars
Yield: 9 bars These tasty little bars make for a simple, healthy snack. Substitute your favorite nuts and dried fruit for a variety of combinations. Ingredients: 1 cup raw or roasted almonds 1 tablespoon minced fresh ginger 2 tablespoons sesame seeds 1 cup golden raisins ½ teaspoon salt 2 tablespoons honey Procedure: Add all ingredients, except […]
Moroccan-Style Chickpea and Vegetable Stew
Yield: 6-8 servings This is one of my favorite fall/winter comfort foods. I look forward to having this around. It freezes well, so make the entire batch and freeze half of it for another busy week. It’s nice served on its own, or on top of whole wheat couscous. I also like it with corn bread or […]
Zucchini Bread
Yield: 2 loaves (or, 1 loaf and 8 muffins) This recipe comes from Heidi Swanson’s 101 Cookbooks blog. There is a lot to love about this delicious quick bread. The cinnamon and curry powder combination is surprisingly sweet and spicy. I did not use the crystallized ginger, but only because I did not have it on hand. […]