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Healthy and Quick

November 24, 2009

Healthy Holiday Pumpkin Bread

Makes 2 loaves.

Give the second loaf away, or wrap in plastic wrap and freeze for up to two months. Ground flaxseed and water add moisture to the batter for a smooth-textured bread.

14.6 ounces  all-purpose flour (about 3 1/4 cups)

2  teaspoons  salt

2  teaspoons  baking soda

1  teaspoon  baking powder

1  teaspoon  ground cinnamon

1  teaspoon  pumpkin pie spice

1/2  cup  water

1/3  cup  ground flaxseed (ground in blender or coffee/spice mill)

1  (15-ounce) can pumpkin

2  cups  sugar

2/3  cup  canola oil

2/3  cup  honey beer (at room temperature)

1/2  cup  egg substitute

2  large eggs

Cooking spray

Preheat oven to 350°.
Weigh or lightly spoon flour into dry measuring cups; level with a knife.

Combine flour, salt, and next 4 ingredients (through pumpkin pie spice) in a medium bowl; stir with a whisk.

Combine 1/2 cup water and flaxseed.

Place sugar and next 4 ingredients (through eggs) in a large bowl; beat with a mixer at medium-high speed until well blended. Add flaxseed mixture and pumpkin; beat at low speed just until blended. Add flour mixture; beat just until combined.

Divide batter between 2 (9 x 5–inch) loaf pans coated with cooking spray.

Bake at 350° for 50 minutes to 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pans. Cool completely on wire rack.

Adapted from Cooking Light Magazine 2008

October 07, 2009

Amazing and Wonderful Cilantro Chutney

 This chutney from India is absolutely wonderful. Its flavors are as vibrant and bright as its color. This makes a great condiment for meats, cheeses, sandwiches, crackers, chips -- you name it.

Huge thanks to Shefaly Ravula of Shef's Kitchen for sharing this recipe with us.  For more information on Shefaly and Shef's Kitchen classes, contact [email protected]

¼ cup raw unsalted peanuts
1 bunch cilantro, coarsely chopped
½ serrano chili pepper, coarsely chopped, seeds and all
2 tablespoons coarsely chopped peeled gingerroot
1 teaspoon salt
½ teaspoon sugar
2 teaspoons fresh lemon juice
½ cup water


1.    Place peanuts in a blender or mini-chopper and grind to a medium-fine powder.
2.    Transfer ground peanuts to a blender if you ground them in the mini-chopper.
3.    Add the rest of the ingredients and blend well, adding more water if necessary.


This chutney is very versatile. You can use it as a spread as in a panini sandwich or in a cucumber tea sandwich. You can use it as a dipping sauce for samosas or papadums. You can use it as one of many chutneys/sauces used in traditional Indian street/snack foods such as chaat or bhel-puri.

You can freeze the chutney in small containers or ice cube trays. Just thaw it out in the refrigerator.

The peanuts add flavor and act as a thickener. You can substitute daliya (dry roasted chana dal) if you wish or if you are nut-allergic.  Add fresh mint leaves for a refreshing summer chutney.

Copyright 2009 Shefaly Ravula

August 14, 2009

Annie's Granola Krumch

This is totally addicting. Make a big batch and store in your fridge for a great snack any time of day.

4 cups Quick Oats, uncooked or 4 ½ cups old fashioned oats
½ c. pecans (natural, unsalted)
½ c walnuts (natural, unsalted)
½ c almonds (natural, unsalted)
¼- ½  c pumpkin seeds (natural, unsalted)
¼ c flaxseed meal
1 c loosely packed brown suger
½ c butter
½ c honey (you can add a little extra)
1 tsp of vanilla extract or almond extract
½ tsp salt
½ c mini semi-sweet chocolate chips

Preheat oven to 350.

Combine all ingredients, mix well. 

Annie uses baking cups in a muffin tin so the granola is formed into little muffin-shaped balls. This makes them easy to pack in a lunch or a backpack and eat out of the cup. 

Just fill them to the top of the baking cup and press the mixture in there, so it’s packed. Wet your hands to keep oats from sticking.  Bake 15-20 minutes until golden brown.  Place on a cooling rack and let cool completely.  Store in the fridge in an air tight container.

Alternate method:
This makes a loose granola that you eat out of a bag or a cup (like we did on the trail).  Scatter uncooked granola onto a well-greased 15x10 jelly roll pan (or use parchment paper in the pan).  Bake 15-20 minutes until golden brown and bubbly.  Cool thoroughly and store in an airtight container or put in plastic bags to store.

August 03, 2009

Tian of Summer Vegetables

Like its cousin, ratatouille, tian is a great way to use all the best vegetables of summer. The eggplant, peppers and onions are cooked until they have the texture of a thick puree. They are then covered with layers of sliced zucchini and tomato and baked in the oven.  The bright green of the zucchini and red of the tomato add a fresh accent and pretty visual appeal.


1/3 to ½ cup extra virgin olive oil
2 yellow onions, chopped
2 small eggplants, peeled and chopped
2 green peppers, thinly sliced
2 cloves garlic, mashed to a paste with a fork
1 teaspoon salt
½ teaspoon freshly ground pepper
1 ½ teaspoons dried thyme
½ teaspoon dried basil
½ teaspoon dried oregano
2 to 3 large tomatoes, sliced and halved
2 to 3 medium zucchini, scored and thinly sliced
Additional salt, pepper, thyme and olive oil for final seasoning

To make

Heat the oil in a large saute pan or casserole.  Add the onions and eggplant, toss thoroughly in oil and cook 10 minutes; add all the other ingredients except the tomatoes and zucchini.  Cover and simmer 45 minutes. Remove the cover and cook an additional 15 to 30 minutes, until excess moisture has evaporated.  Adjust the seasoning. You should have a thick vegetable puree.

Preheat oven to 375 degrees.  Place the puree in the bottom of an oiled 8 – x 12-inch baking dish and arrange the tomatoes and zucchini in alternating layers on top of the puree.  Sprinkle with additional salt, pepper, thyme and olive oil.  Bake 10 to 20 minutes in 375 degree oven.

From the Fabulous Fish by Ann Clark

June 22, 2009

Roasted Eggplant with Peppers and Cucumber

You will love the play of textures and flavors in this dish. Make it as a refreshing alternative to hummus or baba ganoush.

Serves 6 as an appetizer

1 1/2 pounds eggplant
1/2 teaspoon garlic, chopped very fine
1/2 cup red bell pepper, cut in 1/3 inch cubes
1/4 cup yellow bell pepper, cut in 1/3 inch cubes
1/2 cup cucumber, cut in 1/3 inch cubes
1 Tablespoon chopped parsley
2 Tablespoons extra virgin olive oil
2 Tablespoons freshly squeezed lemon juice
Freshly ground black pepper
Kosher salt

Wash the eggplant and roast it over a charcoal grill, a gas burner of the broiler of an oven. When the skin on the side next to the flame is blackened and the eggplant has become soft, turn it with a pair of tongs. When all the skin is charred and the entire eggplant is soft and looks as though it had deflated in the heat, remove from the heat and set aside to cool off.

When you can handle the eggplant comfortably, pick off as much of the skin as you can.

Cut the flesh into strips less than 1 inch wide. If there are many blackish seeds, remove them. Put the strips in a colander or a large strainer set over a deep dish to allow all the excess liquid to drain away for at least 30 minutes.

When you see no more liquid being shed, transfer the chopped eggplant to a mixing bowl and toss with all the remaining ingredients, except for the salt. Add the salt just when ready to serve.

June 04, 2009

Grated Zucchini Sauteed in Olive Oil

This is a quick, delicious dish that is a standard in our home.

Serves 6.

8 small zucchini
2 Tablespoons olive oil
kosher salt

Optional: 1/2 cup minced parsley or you can subsititute grated carrot or yellow squash for some of the zucchini

Clean the outside of the zucchini and slice off the ends.
Grate the zucchini coursely using a food processor or a box grater.
Spread the zucchini on a kitchen towel and sprinkle with kosher salt for 30 minutes.
Fold the towel over the zucchini and squeeze as much water out as possible by squeezing through the towel, or take handfuls of the zucchini and squeeze.
Heat the oil over medium heat and add the zucchini (and parsley if using). Saute for 15 to 20 minutes tossing gently with a spoon until tender cooked through.
Add salt and pepper to taste. Add additional olive oil to taste.

April 04, 2009

Super easy and delicious pasta with greens and garlic


1/2 pound pasta
2 bunches fresh spinach (or other greens such as swiss chard)
2-3 heads green garlic or 4 -5 cloves garlic
Extra virgin olive oil
2 -3 teaspoons red chili flakes (or to taste)
1/3 cup freshly grated parmegiano reggianno
salt and pepper to taste

To make

Cook the pasta, drain and aside, reserving 1 cup of cooking liquid
Take the fresh spinach and wash it thoroughly, drain well in a colandar
Slice 2 - 3 heads of green garlic (or 4 - 5 cloves of garlic if you don't have green garlic)
Heat a saute pan over medium-low heat and add olive oil to coat the bottom
Heat the olive oil to medium-low then add the garlic
Saute the garlic gently until soft (don't let the garlic burn)
Add the spinach (it will cook in the small amount of water still clinging to the leaves)
Cook until wilted
Add chili flakes, salt and pepper
Add the pasta and toss altogether to meld flavors and bring everything to the same temperature
Add parmesan and a little bit of the reserved pasta water to make a nice sauce

Add more chili flakes or parmesan to taste.

Serve and enjoy.

March 16, 2009

Savory Baked Sweet Potatoes

This is a great side dish that goes especially well with chicken and pork. This simple recipe is hearty, healthy, delicious and satisfying. What more could you want?


3 sweet potatoes, unpeeled and cut in 1/’2 inch slices
2 bunches scallions, sliced
6 slices bacon, cooked and crumbled
olive oil

To make:

Toss sweet potatoes with olive oil and sprinkle with salt.

Bake sweet potatoes at 350 degrees for 45 minutes,

Immediately upon removing from the oven, sprinkle with sliced scallions.

Add crumbled bacon and toss.

Serve immediately.

January 15, 2009

Red curry soup with chicken

We hope you enjoy this wonderful recipe for a simple and delicious soup that can be prepared in minutes. It is sure to make your body feel happy–bringing comfort against winter’s cold, while offering up a hint of spring with its bright, fresh flavor.


Serves 4


2 teaspoons grapeseed or vegetable oil
1 Tablespoon red Thai curry paste
1 8 oz. can coconut milk
1 ½ cups chicken stock
1 Tablespoon fresh lime juice
4 boneless, skinless, chicken breasts – sliced thin
1 cup sugar snap peas or snow peas
1 cup thinly sliced mushrooms (such as cremini or baby bellas)
¼ cup cilantro leaves

To make

Heat the oil in a large sauté or frying pan (preferably non-stick) over medium heat.

Add curry paste and cook until fragrant, stirring constantly.
Stir in coconut milk, chicken stock and lime juice.
Bring to a boil and let cook for 1 minute.

Reduce the heat to low and add the chicken, simmering for about 5 minutes to cook the chicken and incorporate the flavors.

Add the peas and mushrooms and cook another 5 – 10 minutes until chicken is completely cooked and the vegetables are tender.

Stir in fresh cilantro and lime juice and serve.

This is wonderful served over steamed rice. Feel free to add different vegetables or to try different kinds of curry.

July 07, 2008

Strawberries with Yogurt Cream

6 servings


1 pound fresh strawberries, rinsed, stemmed and quartered lengthwise
1 tablespoon best-quality balsamic vinegar
6 tablespoons sugar
1 cup best-quality Greek-style yogurt, drained
2 tablespoons heavy cream or crème fraiche
6 sprigs fresh mint, for garnish

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