Apple Crisp with Extra Crisp...

...just how Gramma Ann made it.

Crumblies:

3/4 cup plain oatmeal

3/4 cup brown sugar

1/2 cup butter

1/2 cup flour

Slice enough apples to cover 9x13 pan and sprinkle them with cinnamon.

Put the remaining crumbles on top of the apples.

Bake at 350˚F for 35-40 minutes

***  DOUBLE YOUR BATCH FOR THE CRUMBLIES!  YOU WON'T REGRET IT! :)

Surprisingly Amaaaaaaazing! (Not Your Typical Banana Bread)

So, you're going to look at the ingredients for this banana bread and think 'WAT?' But, seriously, it's the best banana bread I've ever had.  Brent even likes it!!!

1 Cup  FIRM Silken Tofu

3 bananas

1/2 Cup Soy Vegetable Oil

1/2 Cup White Sugar

2 Cups All-Purpose Flour

1-1/2 Tsp Baking Soda

2 Tsp Baking Powder

1-1/2 Tsp Cinnamon

1/2 Cup Chopped Walnuts

Yes, you're reading that correctly, there are no eggs or dairy in this recipe  :)

Preheat your oven to 350˚F.

Grease and flour one loaf pan or casserole baking dish.

Blend together tofu, bananas, oil and sugar until smooth.

Stir together the dry ingredients and then add it to the wet mixture and blend it together well.

Mix in the walnuts and place the batter in the baking pan and bake for at least an hour,

or until knife inserted comes out clean. (I had to bake for 1hr 15 min)

Cool on rack for 10 minutes, then loosen edges and turn out on rack.

1 loaf = 16 slices

Nutrient Analysis:  per slice

Calories:  226

Cholesterol:  0 mg

Fat:  10 gm

Sodium 174 mg

Soy Protein:  1g

I know Gramma Ann is rolling in her grave saying, "You put WHAT in banana bread?!"  

Seriously, though.  It's incredible.  Try it  -  and if you have a picky eater at home, make them try it first and then tell them what's in it...  Or just don't tell them ;)

Curried Chicken

(Adaptation of yellow chicken curry from India)

Ingredients:

3 Tbsp Oil (vegetable or olive)

1 Small Onion, chopped

2 Cloves Garlic, finely minced

3 Tbsp Curry Powder (equates to one of the short containers of yellow curry powder you find in the spice section of your grocery store)

1 Tsp Cinnamon

1 Tsp Paprika

1 Bay Leaf

1/2 Tsp Grated, Fresh Ginger Root

1/2 Tsp White Granulated Sugar

Pinch of Salt

2 Skinless, Boneless Chicken Breasts, cut into thin bite size pieces

1 Tbsp Tomato Paste

1 Cup Plain Yogurt

3/4 Cup Coconut Milk

1/2 Lemon, juiced

1/2 Tsp Cayenne Pepper

Directions:

Heat oil in a skillet over medium heat.  Sauté onion until lightly browned.  

Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt.

Continue stirring for 2 minutes.

Add tomato paste, yogurt, coconut milk, and chicken pieces.

Bring to a boil, reduce heat, and simmer for 20-25 minutes (until chicken is cooked through).

Remove bay leaf and stir in lemon juice and cayenne pepper.

Simmer five more minutes.

Serve over Jasmine or Basmati rice with plain yogurt on the side.  Naan bread is also a really nice addition to the meal :)

More Tagine!

This is by far my favorite recipe for tagine!  Posting this recipe for a friend of mine that tried my other tagine recipe :)

Sorry, no pictures, but I'm in love with this meal.

Enjoy!!

Moroccan Chickpea and Sweet Potato Tagine                                                  

2 tbsp olive oil

2 med onions, diced

2 carrots, chopped

1 tsp coriander seeds

1 tsp cumin seeds

1 tsp turmeric

1 tsp salt

¼ - ½ tsp cayenne pepper

2 tbsp peeled, minced ginger root

4 cloves garlic, minced

1 ½ lbs sweet potatoes, peeled and chopped

1 (15 oz) can chickpeas, rinsed and drained

1-28 oz can crushed tomatoes

4 cups vegetable broth

½ cup cilantro leaves, minced, for serving

¼ cup dried apricots, sliced thin, for serving

¼ cup golden raisins, for serving

8 oz whole wheat couscous, uncooked

2 cups vegetable broth or water

Preheat a heavy 4-6 qt pot over med heat. Add oil, onions and carrots. Cook, stirring occasionally, until vegetables are tender and golden, ~8minutes.  Meanwhile, toast coriander and cumin in a small pan over med heat, stirring until fragrant. Remove from heat. Transfer toasted seeds to a coffee grinder and grind into a powder. Transfer grounds to a small bowl then stir together with turmeric, salt and cayenne pepper.  Add ginger and garlic to onion mixture, then stir the spices and cook another 3-5 min to let the spices color the onions, stirring to prevent the garlic from burning.

Add sweet potatoes, chickpeas, and tomatoes to blend.  Add 2 cups vegetable broth and simmer about 20 minutes or until sweet potatoes are fork tender.  Check stew and add more vegetable as needed.

Meanwhile, in another pot, bring 2 cups vegetable broth to a boil.  Stir in whole wheat Israeli couscous, cover and reduce heat.  Simmer for 8 – 10 minutes, or until liquid is almost gone.  Stir and serve immediately with tangine.  Offer cilantro, dried apricots and raisins at the table for diners to stir into the tangine.

Serves six as a main course.