Cranberry Orange Walnut Bread

Tis the season for cranberries and loaf breads!

Ingredients

• 1 cup almond meal flour
• 1 cup spelt flour
• 1 cup natural sugar
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1 tbsp orange rind
• 3/4 cup orange juice
• 1 tbsp chia + 2 tbsp water (or an egg)
• 1 1/2 cups whole , fresh cranberries
• 1 cup walnuts, crushed

Instructions

Pre-heat oven to 350 degrees and grease a loaf pan.

Combine the first 6 dry ingredients and mix together.  Add the orange juice, rind, and ‘egg’ and mix together.  Finally fold in the cranberries and walnuts.

Bake for about 45 minutes.

mangia!

Vegetable Guolash!

Goulash Goulash for all! Its as scrappy and delicious as it sounds.  Adapted from the cookbook, ‘STEWS’ it makes for a hearty fall meal on a cool November evening.

serves 4

Ingredients

• 1/4 cup sun-dried tomatoes, chopped
• 1 cup of green lentils
• 2 1/2 cups of water
• 2 tbsp olive oil
• 1/2-1 tsp crushed red pepper
• 2-3 garlic cloves
• 1 large onion, chopped
• 1 small celery root, cut into chunks
• 1 cup of carrots, chopped
• 1 cup of fingerling potatoes, cut into chunks
• 1-2 small sweet potatoes, cut into small chunks
• 2 tbsp tomato paste
• 1 1/4 cup vegetable stock
• 1-2 tsp paprika

To serve with:

• Crusty bread
• Sour cream or yogurt

Instructions

Soak the sun-dried tomatoes in a small bowl of water for 15-20 minutes.  Drain and reserve the remaining water.

Meanwhile, rinse and drain the lentils and put then in a pan with the cold water and bring to a boil.  Reduce the heat and then cover and simmer for 15 minutes.  Drain and set aside.

Heat the oil in a large pan with a tight fitting lid and cook the vegetables, garlic with the red pepper.  Stir frequently for 5-8 minutes or until soft.  Blend the tomato paste with a little bit of stock in a separate measuring cup and pour over the vegetables.  After that, add the remaining stock, lentils, sun-dried tomatoes and their soaking liquid.  Add the paprika.

Bring all to a boil and then reduce and simmer.  Cover for 15 minutes.  Serve with spoonfuls of sour cream or greek yogurt and crusty bread.

mangia!

Parsnip Soup-Off

Matt and I are on a soup kick this week, so yesterday at the grocery store we had our eyes out for new soup ingredients.  Parsnips, we found (ones of Matts favorite from the motherland)! So last night, when debating what soup to create, we decided to have a Parsnip soup-off.  The challenge: We each would make a soup using parsnips.  No recipes.  Any and all other ingredients acceptable.  Today was the day.  Matt went for a Rosemary-Garlic, Potato and Parsnip Soup and I went for the Ginger, Apple and Parsnip Soup.  As Im typing this, we’ve done the taste test.  Both have passed (in my mind – Matt thinks his is better).  Both are simmering their final moments on the stove soon to be eaten for lunch.  Yum.

Rosemary-Garlic, Potato and Parsnip Soup

Ingredients

• 4 parsnips, peeled and chopped
• 4 medium potatoes, peeled and chopped
• 4 cloves garlic, chopped
• 2 large sprigs of rosemary
• 1 small onion, chopped
• 2 tsp olive oil
• 4 cups veg stock

Instructions

Par-boil parsnips and potatoes and set aside.  Cook onion in olive oil.

Add rosemary, garlic, parsnips, potatoes.  Cook for 5 mins on high heat.  Heat veg stock and add ingredients.

Cook for 30 mins till all ingredients are soft.  Blend together, add salt and pepper to taste.  Reheat for 10 mins on low heat.

Note – Serve with a crusty roll or a grilled cheese.

mangia!

Chickpea Potato Curry

Matt is the curry king. This one is his creation.

Ingredients

• 2 cans chick peas
• 4/5 medium size potatoes
• 2 large tomatoes
• handful of spinach
• 1 medium onion, chopped
• 3 cloves garlic, chopped
• 1 tsp – tumeric, curry powder, cumin, crushed fennel
• 2 tbsp olive oil
• 3 cups veg stock

Instructions

Heat oil in saute pan on medium heat and cook onions, garlic until soft.  Add spices and cook for 1 minute.

Add potatoes and chick peas and cook for 1 min (until both are covered in spices).

Meanwhile, boil veg stock and combine all ingredients in slow cooker. Cook for 3 hours

Add spinach and tomatoes and cook for another hour.

Note – The longer it cooks the better it is.  When left over-night, it is great reheated as whole dish is congealed together for a tasty side or main dish. Serve with Naan bread and a little spoonful of raita.

mangia!