The Nutri Week

Cranberry Apple Bread



By MS_TERESA

Ingredients

2 cups peeled, cored and chopped apple
¾ cup white sugar
2 tablespoons vegetable oil
1 egg
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
1 cup fresh or frozen cranberries
½ cup chopped walnuts

Step 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch baking pan.

Step 2 Stir together apples, sugar and oil. Add egg; mix well. In a separate bowl, sift together flour, baking powder, baking soda and cinnamon. Stir flour mixture into wet ingredients, mixing just until dry ingredients are moist. Stir in cranberries and walnuts. Spread batter into prepared pan.

Step 3 Bake in preheated oven for 35 to 45 minutes, until toothpick inserted into center of loaf comes out clean

Curry Stand Chicken Tikka Masala Sauce



By Chris Bellers

Ingredients

2 tablespoons ghee (clarified butter)
1 onion, finely chopped
4 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon salt (Optional)
1 teaspoon ground ginger
1 teaspoon cayenne pepper
½ teaspoon ground cinnamon
¼ teaspoon ground turmeric
1 (14 ounce) can tomato sauce
1 cup heavy whipping cream
2 teaspoons paprika
1 tablespoon white sugar (Optional)
1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves, cut into bite-size pieces
½ teaspoon curry powder
½ teaspoon salt, or to taste (Optional)
1 teaspoon white sugar, or to taste (Optional)

Step 1 Heat ghee in a large skillet over medium heat and cook and stir onion until translucent, about 5 minutes. Stir in garlic; cook and stir just until fragrant, about 1 minute. Stir cumin, 1 teaspoon salt, ginger, cayenne pepper, cinnamon, and turmeric into the onion mixture; fry until fragrant, about 2 minutes.

Step 2 Stir tomato sauce into the onion and spice mixture, bring to a boil, and reduce heat to low. Simmer sauce for 10 minutes, then mix in cream, paprika, and 1 tablespoon sugar. Bring sauce back to a simmer and cook, stirring often, until sauce is thickened, 10 to 15 minutes.

Step 3 Heat vegetable oil in a separate skillet over medium heat. Stir chicken into the hot oil, sprinkle with curry powder, and sear chicken until lightly browned but still pink inside, about 3 minutes; stir often. Transfer chicken and any pan juices into the sauce. Simmer chicken in sauce until no longer pink, about 30 minutes; adjust salt and sugar to taste.

Classic Peanut Butter Cookies



By Shirley Sadler

Ingredients

1 cup unsalted butter
1 cup crunchy peanut butter
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 ½ teaspoons baking soda

Step 1 Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.

Step 2 In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.

Step 3 Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.

Chef John's Tandoori Chicken



By Chef John

Tandoori chicken gets its name from the clay oven it is traditionally cooked in, the tandoor. The chicken is marinated in yogurt and an incredibly complex mix of spices, and then roasted in the extremely hot tandoor oven. Don't worry if you don't have a tandoor clay oven sitting in the backyard; a grill will work just fine.

Ingredients

½ lime, juiced
1 ½ tablespoons plain yogurt
1 ½ tablespoons tandoori masala powder
salt and freshly ground black pepper to taste
2 pounds boneless, skinless chicken thighs

Step 1 Whisk lime juice, yogurt, tandoori powder, salt, and pepper in a bowl. Pour mixture into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator for at least 2 hours.

Step 2 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Step 3 Remove chicken from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels.

Step 4 Grill chicken on the preheated grill with the lid open for 2 minutes. Close lid and continue to grill chicken for 6 minutes.

Step 5 Turn chicken, close lid and grill until well-browned and meat is no longer pink in the center, about 6 minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (82 degrees C).

Gluten-Free Pumpkin-Flax Seed Bread



By Mirby

A moist, flourless treat that comes together in minutes. A delicious way to incorporate healthy omega-3 fatty acids, protein, and fiber into your diet! The pumpkin is subtle, lends a touch of sweetness, and replaces oil in the recipe. Toasted with butter makes a winning breakfast! Feel free to make this savory by replacing the pumpkin with 1/4 cup oil, omitting the honey, and adding rosemary, garlic, sun dried tomatoes, parmesan cheese etc.

Ingredients

2 cups ground flax seed
1 tablespoon baking powder
5 eggs, beaten
½ cup canned pumpkin
⅓ cup water
¼ cup honey
½ teaspoon salt
½ teaspoon vanilla extract
½ teaspoon ground cinnamon

Step 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Step 2 Whisk flax seed and baking powder together in a large bowl; add eggs and beat until smooth. Beat pumpkin, water, honey, salt, vanilla extract, and cinnamon into flax mixture until batter is smooth. Pour batter into prepared baking dish.

Step 3 Bake in the preheated oven until a toothpick inserted into the center of the bread comes out clean, about 20 minutes.

Authentic and Easy Shrimp Curry

Rating: 4.69 stars

By Anonymous

This is a home-style South Indian shrimp curry recipe from my husband's family. It is simple and quick to make. It contains no coconut so is not sweet, just mostly juicy and as hot as you like it. Serve with basmati rice or an Indian flatbread.

Ingredients

¼ cup vegetable oil
1 large onion, chopped
10 fresh curry leaves (Optional)
1 tablespoon ginger garlic paste
1 teaspoon ground coriander
⅔ teaspoon salt
½ teaspoon ground turmeric
1 tomato, finely chopped
1 teaspoon ground red chile pepper
2 pounds medium shrimp - peeled and deveined
¼ cup water
1 teaspoon garam masala
chopped fresh cilantro to taste

Step 1 Heat the oil in a wok or large saucepan over nearly high heat. Add the onions; cook and stir until browned. Mix in the curry leaves, then season with the ginger garlic paste, coriander and salt. Cook and stir for 1 minute.

Step 2 Season with salt and turmeric, then mix in the tomato, chile powder, shrimp and water. Reduce the heat to medium-high and cook for 7 to 8 minutes, until shrimp are opaque. Taste and adjust salt and chile powder if necessary. Season with garam masala, stir and remove from the heat. Garnish with fresh cilantro and serve with flat bread or rice.

Multigrain Seeded Bread

Rating: 4.17 stars



By Robyn Webb

Sunflower seeds, sesame seeds, and pumpkin seeds are incorporated into the dough of this whole wheat bread and liberally sprinkled onto the crust, giving this bread a well rounded flavor and lots of texture.

Ingredients

1 ½ cups whole wheat flour
¾ cup all-purpose flour
1 (.25 ounce) package active dry yeast
½ teaspoon salt
3 tablespoons sunflower seeds
3 tablespoons sesame seeds
3 tablespoons shelled pumpkin seeds
⅓ cup rolled oats
1 cup water
2 tablespoons molasses
1 egg white
1 tablespoon 1% milk

Step 1 In a large bowl, combine the whole wheat flour, all-purpose flour, yeast, and salt. In another bowl, mix the seeds with the oats.

Step 2 In a saucepan, combine the water and molasses and warm the mixture over low heat until a thermometer reads 120 to 130 degrees F (50 to 55 degrees C) .

Step 3 Add the liquid to the flour mixture with the egg white. Mix together until a soft dough forms.

Step 4 Turn the dough onto a lightly floured surface. Knead for 10 minutes; then shape into a ball. Lightly oil a large stainless steel bowl. Add the dough and turn to cover the dough with the oil. Cover the bowl with a tea towel and let rise in a warm place for 2 hours until doubled in size.

Step 5 When the dough has risen, punch the dough down with your fists and add all but 2 Tablespoons of the seed mixture working it into the dough. Reserve the 2 Tablespoons of seed mixture for the topping. Shape the dough into a loaf by rolling it into a 12 x 8 inch rectangle and then roll up by its shortest end. Pinch the ends together and tuck underneath. Place in a non-stick 9x5 inch loaf pan with the seam underneath. Cover the loaf pan with a tea towel and let rise for 1 hour until doubled in bulk.

Step 6 Preheat the oven to 350 degrees F (175 degrees C). Brush the top of the loaf with milk and sprinkle on the reserved seed mixture. Bake the bread for 30 minutes or until the loaf sounds hollow when tapped on the bottom. Remove the bread from the pan and let cool completely.

Orange Meringue Pie



By jowolf2

Ingredients

1 (9 inch) unbaked pie crust
¾ cup sugar
⅓ cup cornstarch
1 pinch salt
1 cup orange juice
½ cup lemon juice
¼ cup water
4 eggs, separated
4 tablespoons butter or margarine, cut into pieces
2 teaspoons grated orange zest
½ cup diced orange segments
½ cup white sugar
¼ teaspoon cream of tartar

Step 1 Preheat oven to 400 degrees F (205 degrees C). Line pastry with aluminum foil and a layer of pie weights or dried beans. Bake in the preheated oven until edge of crust is golden, about 10 minutes. Carefully remove the foil and weights; bake about 5 minutes more.

Step 2 In a small saucepan, stir together the 3/4 cup sugar, 1/3 cup cornstarch, and salt. Mix in the orange juice, lemon juice, and water. Whisk in the egg yolks. Cook over medium heat, stirring frequently, until thick and bubbly, about 5 minutes. Remove from heat, and stir in butter and orange zest. If desired; stir in diced orange segments. Pour into prepared pie crust, cover with plastic wrap, and set aside to cool.

Step 3 When pie filling has cooled to room temperature, preheat oven and prepare meringue. Preheat oven to 350 degrees F (175 degrees C). In a large glass or metal bowl, beat egg whites until foamy. Gradually add 1/2 cup sugar and cream of tartar, continuing to beat until stiff peaks form. Lift your be**er or whisk straight up: the egg whites should form a sharp peak that holds its shape. Spread over pie, making sure the meringue completely covers the filling and meets the edges of the pie crust.

Step 4 Bake in preheated oven until meringue topping is golden brown, about 15 minutes.

Farm Fresh Zucchini Cranberry Nut Muffins

By SHORECOOK

Steve, my farmer friend, has kept me well supplied with zucchini. I was looking to make an original muffin recipe to thank him that would knock his socks off.

Ingredients

Topping:

6 tablespoons all-purpose flour
¼ cup brown sugar
2 tablespoons butter
½ cup margarine, softened
1 cup white sugar
1 egg
1 ½ teaspoons vanilla extract
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup grated zucchini
1 cup cranberries
½ cup walnut pieces

Step 1 Preheat oven to 375 degrees F (190 degrees C). Prepare 12 muffin cups with liners.

Step 2 Mix 6 tablespoons flour and brown sugar together in a bowl for topping; cut butter into the flour mixture until you have pea-sized crumbs. Set aside.

Step 3 Beat margarine and white sugar with an electric mixer in a large bowl until light and fluffy. Beat egg and vanilla into the butter mixture.

Step 4 Mix 1 1/2 cups flour, baking powder, baking soda, and salt together in a separate bowl; gradually beat into the butter mixture. Fold zucchini, cranberries, and walnuts into the mixture; spoon into prepared muffin cups, filling nearly to the top. Sprinkle reserved topping mixture onto the batter.

Step 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.

Citrus Cranberry Zucchini Bread



By JANAI

Ingredients

3 eggs
2 cups white sugar
1 cup vegetable oil
3 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon baking powder
2 cups shredded zucchini
1 cup dried cranberries
1 orange, zested
1 teaspoon lemon extract
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon salt
1 pinch ground ginger

Step 1 Preheat oven to 325 degrees F (165 degrees C). Grease two 8x4-inch loaf pans.

Step 2 Combine flour, baking soda, and baking powder in a small bowl. Beat eggs with sugar in a large bowl until well mixed; beat in oil. Stir zucchini, cranberries, orange zest, and lemon extract into egg mixture. Add cinnamon, cloves, nutmeg, salt, and ginger. Stir flour mixture into zucchini mixture until batter is well blended. Pour batter into prepared loaf pans.

Step 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Creamy White Chicken Chili with Salsa Verde



By lynn9980

Ingredients

1 (2 pound) rotisserie chicken, skinned and b***d, meat pulled into large chunks
1 (8 ounce) package cream cheese, softened
½ cup half-and-half
1 tablespoon olive oil
2 medium green bell peppers, chopped
2 medium jalapeno peppers, diced
3 cloves garlic, chopped
1 tablespoon dried minced shallots
¼ teaspoon cayenne pepper
salt and ground black pepper to taste
8 cups chicken stock
1 (16 ounce) jar salsa verde
1 tablespoon ground cumin
2 teaspoons dried oregano

Step 1 Shred chicken meat; set aside.

Step 2 Place cream cheese in a microwave-safe bowl. Microwave on high power until soft, about 20 seconds. Add half-and-half and stir until completely mixed; set aside.

Step 3 Heat oil in a large skillet. Add bell peppers, jalapenos, and garlic; saute until soft, 5 to 7 minutes. Toss in chicken, dried shallots, cayenne pepper, salt, and black pepper. Add chicken, cream cheese mixture, chicken stock, salsa, cumin, and oregano; bring to a boil.

Step 4 Reduce heat and simmer for 1 to 2 hours.

Richer Than Rich German Chocolate Ice Cream



By SharonBaker

Ingredients

3 cups milk
6 ounces German sweet chocolate
1 ½ cups white sugar
2 ½ tablespoons all-purpose flour
¼ teaspoon salt
2 large eggs, beaten
1 ½ cups heavy cream
1 teaspoon vanilla extract
½ cup shredded sweetened coconut
1 cup chopped pecans, toasted

Step 1 Heat milk, chocolate, sugar, flour, and salt in a saucepan over low heat. Cook until the chocolate melts, stirring occasionally. Stir about 1/2 cup of the hot chocolate mixture into the eggs, then stir the egg mixture into the saucepan. Increase heat to medium and continue cooking and stirring until the mixture is thickened, about 5 minutes. Pour chocolate egg mixture into a bowl. Cover and refrigerate until chilled, at least 2 hours. Stir in the heavy cream and vanilla extract.

Step 2 Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Stir in the coconut and pecans. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

Hearty Multigrain Seeded Bread



By prathermom

This is a very nice, light textured multigrain bread that uses many different grains and seeds and very easy to make if you have a food processor.

Ingredients

1 cup warm water
¼ cup white sugar
1 (.25 ounce) package active dry yeast
2 cups bread flour
1 cup whole wheat flour
¼ cup coconut oil
1 teaspoon salt
1 tablespoon chia seeds
1 tablespoon wheat germ
1 tablespoon flax seeds
1 tablespoon millet
2 tablespoons hulled h**p seeds, divided
2 tablespoons salted roasted sunflower seeds, divided
2 tablespoons old-fashioned oats, divided

Step 1 Mix warm water and sugar together in a bowl until sugar is dissolved; stir in yeast. Set aside until a creamy foam starts to form, about 5 minutes.

Step 2 Combine bread flour, whole wheat flour, coconut oil, and salt in a food processor; pulse 4 times. Add chia seeds, wheat germ, flax seeds, millet, 1 tablespoon h**p seeds, 1 tablespoon sunflower seeds, and 1 tablespoon oats; pulse until incorporated.

Step 3 Pour yeast mixture over flour mixture in the food processor; process until a dough ball forms, about 1 minute.

Step 4 Turn dough into a well-oiled large bowl and cover with a damp towel; allow to rise in a warm area until doubled in size, about 1 hour.

Step 5 Punch dough down and knead a few times. Form dough into an oblong shape and place in a greased bread pan. Lightly press the remaining h**p seeds, sunflower seeds, and oats onto the loaf. Cover with a damp towel and let rise in a warm area for 30 minutes.

Step 6 Preheat oven to 350 degrees F (175 degrees C).

Step 7 Bake in the preheated oven until cooked through and crust is lightly browned, about 30 minutes. Cool bread in the pan for 5 minutes before transferring to a wire rack to cool completely.

Jamaican Brown Stew Chicken



By Chef John

Ingredients

For the Marinade :

1 tablespoon minced habanero pepper
2 tablespoons fresh thyme leaves, chopped
4 cloves garlic, minced
2 teaspoons minced fresh ginger root
½ cup sliced green onions, divided
2 tablespoons packed dark brown sugar
1 teaspoon freshly ground black pepper
2 teaspoons kosher salt
1 teaspoon smoked paprika
½ teaspoon ground allspice
1 tablespoon cider vinegar
8 (5 ounce) bone-in, skin-on chicken thighs

For the Rest :

3 tablespoons olive oil, divided
1 large yellow onion, diced
1 pinch kosher salt
1 tablespoon brown sugar
4 cups chicken broth
⅓ cup ketchup
2 bay leaves
1 cup sliced carrot
1 cup

Step 1 Place habanero, thyme, garlic, ginger, light parts of green onions, brown sugar, black pepper, kosher salt, smoked paprika, allspice, and vinegar for marinade into a large mixing bowl and whisk to combine.

Step 2 Make 2 slices into the skin side of each thigh, perpendicular to the bone, about 1 inch apart, cutting all the way down to the bone. Add chicken thighs to the marinade and toss thoroughly until evenly coated. Place a piece of plastic wrap over the chicken and transfer to the refrigerator, 12 hours or overnight. If possible, toss several times during the marinating time.

Step 3 Remove the chicken from the marinade. Scrape off any chunks of marinade from chicken into the bowl and reserve for later.

Step 4 Heat 2 tablespoons oil in a large, deep, heavy-bottomed skillet or Dutch oven over medium-high heat until almost smoking hot. Add chicken and brown well on both sides, about 5 minutes, working in batches if necessary. Once all the chicken is browned, remove to the marinade bowl and reserve.

Step 5 Heat the same pan over medium-high heat. Add onion and a pinch of salt; saute in the fat until golden brown, 3 to 5 minutes. Add 1 tablespoon brown sugar and cook until everything caramelizes and turns a dark brown, 3 to 5 minutes more.

Step 6 Carefully add chicken broth, ketchup, and bay leaves to the pan; bring to a boil. Add carrots, bell peppers, browned chicken thighs, and reserved marinade.

Step 7 Reduce the heat to medium-low and simmer, stirring occasionally, until the chicken is tender and no longer pink in the centers, and the sauce has reduced and thickened, 1 to 1 1/2 hours, skimming the excess fat that comes to the top and basting the chicken with the sauce occasionally. Taste and adjust seasoning. Toss in reserved sliced green onions. Serve immediately.

Superfood Berry-Green Smoothie



By cookie monster

This is a meal-sized breakfast smoothie that will fill you up from morning until lunch. High in anti-oxidants, fiber, protein, and vitamin C, this smoothie is both tasty and healthy!

Ingredients

1 ¼ cups unsweetened almond milk
1 clementine peeled
½ cup frozen raspberries
1 cup spinach, or more to taste
1 tablespoon chia seeds
1 tablespoon flaxseed meal
1 cup frozen blueberries
1 scoop vanilla protein powder

Step 1 Place almond milk, clementine, raspberries, spinach, chia seeds, flaxseed meal, blueberries, and protein powder in the blender, respectively. Blend on high until smooth, about 30 seconds.

Apple Raisin Bread

By Helen Hanson

Ingredients

1 ½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon salt
1 ¼ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
⅔ cup packed brown sugar
1 cup rolled oats
1 ½ cups grated apple
¼ cup chopped walnuts
¼ cup raisins
2 eggs
¼ cup milk
¼ cup vegetable oil

Step 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 1/2 x 4 1/2 inch loaf pan.

Step 2 In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, brown sugar, and oats. Add apple, nuts, raisins, eggs, milk, and oil. Mix until dry ingredients are moistened.

Step 3 Bake for 55 to 60 minutes, or until done. Cool on wire rack.

Chef John's Chicken Tikka Masala



By Chef John

I probably get more requests for Indian food than any other ethnic cuisine, so I was very excited to be posting this recipe for chicken tikka masala; until I found out it's actually a British recipe. This is usually done with heavy cream, but I like to use coconut milk instead; the subtle sweetness it provides works beautifully with the spices in the dish. Serve with steamed rice.

Ingredients

1 ½ pounds skinless, boneless chicken thighs
1 tablespoon vegetable oil
2 teaspoons kosher salt
2 teaspoons garam masala
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
1 teaspoon ground turmeric
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
⅛ teaspoon ground cardamom
2 tablespoons clarified butter (ghee), or more as needed
1 onion, chopped
¼ cup tomato paste
4 cloves garlic, finely grated
1 tablespoon finely grated ginger, or more to taste
1 cup crushed tomatoes
1 (13 ounce) can coconut milk
½ cup chicken broth, or as needed
2 tablespoons chopped fresh cilantro
½ teaspoon red pepper flakes
salt and ground black pepper to taste

Step 1 Place chicken in a bowl and drizzle vegetable oil over chicken; toss to coat.

Step 2 Whisk kosher salt, garam masala, ground cumin, ground coriander, smoked paprika, ground turmeric, black pepper, cayenne pepper, and cardamom together in a small bowl. Season chicken with spice mixture and turn to coat evenly.

Step 3 Melt clarified butter in a large, heavy skillet over high heat. Cook chicken thighs in hot butter until browned on all sides, 5 to 10 minutes. Transfer chicken to a plate. When cool enough to handle, cut chicken into bite-size pieces.

Step 4 Reduce heat under the skillet to medium-high. Stir onion into skillet; saute until onion softens and turns translucent, 5 to 6 minutes. Add tomato paste and stir. Saute until paste caramelizes, about 5 minutes. Stir garlic and ginger into tomato-onion mixture and cook until fragrant, about 1 minute.

Step 5 Pour the crushed tomatoes into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Pour in coconut milk and chicken broth; bring to a simmer, reduce heat to medium low, and cook, stirring occasionally, until flavors blend and sauce is slightly reduced, about 15 minutes.

Step 6 Stir chicken, any accumulated juices from the chicken, cilantro, and red pepper flakes into tomato mixture; bring to a simmer, reduce heat to medium-low, and cook until chicken is cooked through and tender, 10 to 15 minutes. Season with salt and black pepper.

Oatmeal Apple Crisp To Die For!



By The Biker Baker

Ingredients

cooking spray
1 cup brown sugar
1 cup rolled oats
1 cup all-purpose flour
¾ cup melted butter
4 Red Delicious apples - peeled, cored, and thinly sliced
¾ cup white sugar
3 tablespoons ground cinnamon

Step 1 Preheat oven to 350 degrees F (175 degrees C). Spray an 8-inch square baking dish with cooking spray.

Step 2 Combine brown sugar, oats, flour, and butter together in a bowl until crumbly. Spread 1/2 of the oat mixture into the prepared baking dish and press firmly to form a crust. Arrange apple slices over the crust.

Step 3 Mix white sugar and cinnamon together in a bowl; sprinkle over apples. Crumble remaining oat mixture over apples.

Step 4 Bake in the preheated oven until topping is golden brown, 40 to 45 minutes.

Orange Smoothie

By Trudy

Ingredients

1 (6 ounce) can frozen orange juice concentrate
1 cup milk
1 cup water
1 teaspoon vanilla extract
⅓ cup white sugar
10 cubes ice

Step 1 In a blender, combine orange juice concentrate, milk, water, vanilla, sugar and ice. Blend until smooth. Pour into glasses and serve.

Cheezy Flax Crackers



By RachelRaw

This is a raw vegan recipe for crackers.

Ingredients

2 cups ground flaxseed
1 cup cashews
1 red bell pepper, halved and deseeded
1 carrot
1 clove garlic
1 lemon, juiced
½ teaspoon sea salt
½ teaspoon agave nectar, or more to taste

Step 1 Puree flaxseed, cashews, red bell pepper, carrot, garlic, lemon juice, sea salt, and agave nectar in a food processor.

Step 2 Spread mixture onto nonstick food dehydrator sheets and place into food dehydrator following manufacturer's instructions.

Step 3 Dehydrate until dry and crisp, about 18 hours. Flip crackers on sheets after 6 hours.

Step 4 Break sheets into pieces for serving.

Traditional Chicken Curry



By Simmi G

This is a traditional North Indian (Punjabi) chicken curry dish. Serve with basmati rice or fresh Indian roti or naan.

Ingredients

1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
1 tablespoon fresh lemon juice
salt and pepper to taste
3 tablespoons olive oil
1 teaspoon cumin seed
1 large onion, finely chopped
2 cloves garlic, minced
1 teaspoon minced fresh ginger
1 (8 ounce) can peeled, chopped tomatoes
1 teaspoon chili powder
½ teaspoon ground turmeric
1 teaspoon garam masala
½ teaspoon ground cumin
1 pinch ground coriander
½ teaspoon paprika
2 medium potatoes, peeled and cut into 1 inch cubes
1 ½ cups water
1 (5.5 ounce) can tomato juice
fresh chopped cilantro, for garnish

Step 1 In a large bowl, toss the chicken pieces with lemon juice, salt, and pepper to coat. Set aside.

Step 2 Heat oil in a large, heavy saucepan over medium heat. Stir in cumin seed and cook 1 minute, until lightly toasted. Mix in onion, garlic, and ginger. Cook until onion is tender. Add tomatoes, and season with chili powder, turmeric, garam masala, ground cumin, coriander, and paprika. Continue to cook and stir 2 minutes.

Step 3 Mix yogurt into the saucepan until well blended. Add chicken pieces, and potatoes. Mix in water and tomato juice. Reduce heat to medium-low. Cover and simmer about 40 minutes. Adjust seasonings to taste and garnish with fresh cilantro before serving.

Blueberry Crisp II



By ESCAPETONH

Ingredients

4 cups fresh blueberries
1 cup all-purpose flour
¾ cup white sugar
½ teaspoon ground cinnamon
½ cup mayonnaise

Step 1 Preheat the oven to 350 degrees F (175 degrees C).

Step 2 Place the blueberries into an 8 inch square baking dish. In a medium bowl, stir together the flour, sugar, and cinnamon. Stir in the mayonnaise until the mixture resembles coarse crumbs. Sprinkle over the top of the berries.

Step 3 Bake for 35 to 40 minutes in the preheated oven, until the top is lightly browned.

Delicious Sweet Potato Muffins



By Diana Moutsopoulos

I adapted a pumpkin muffin recipe to come up with this delectable sweet potato concoction that is a true muffin, and not a cake! I think the sweet potato lends even more flavor than pumpkin. Added bonus: this recipe just happens to be dairy free, a plus for those who are intolerant to dairy.

Ingredients

1 cup white sugar
1 cup cooked, mashed sweet potato
½ cup olive oil
⅓ cup water
2 eggs, beaten
1 ⅔ cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup chopped pecans

Step 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin pan or line with paper liners.

Step 2 Combine sugar, sweet potato, olive oil, water, and eggs in a bowl. Combine flour, cinnamon, baking soda, baking powder, and salt in a second bowl. Add flour mixture and pecans to the sweet potato mixture. Fold gently until just moistened, being careful not to overmix. Spoon batter into the prepared muffin cups, filling each 3/4 full.

Step 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Do not overbake. Remove from oven and cool on wire rack.

Spicy Chicken Curry Soup



By Alissa Doe-Klinger

Ingredients

1 tablespoon peanut oil
1 clove garlic, minced
½ carrot, peeled and diced
1 (14 ounce) can coconut milk
1 tablespoon green curry paste
2 skinless, boneless chicken breast halves - cubed
2 cups chicken stock
1 lime, juiced
¼ cup chopped green onions

Step 1 Heat the oil in a medium pot over medium heat. Stir in the garlic and carrot, and cook 5 minutes. Mix in 1/4 the coconut milk. Stirring constantly, bring to a boil. Mix in curry paste. Place the chicken in the pot, and toss to coat.

Step 2 Reduce heat to low, and pour in the chicken stock. Cook until heated through. Stir in remaining coconut milk, lime juice, and green onions. Continue to cook and stir at least 10 minutes before serving.

Grilled Chicken with Ginger and Black Bean Sauce

By Denis Terrien

Ingredients

6 skinless chicken thighs
1 tablespoon minced fresh ginger root
1 tablespoon black bean sauce with garlic
1 teaspoon sesame oil
ground black pepper to taste

Step 1 Place thighs in a bowl, and add ginger, black bean sauce, sesame oil, and ground black pepper. Stir well until completely coated. Marinate in the refrigerator for 2 hours.

Step 2 Grill over medium heat until no longer pink but still juicy, about 20 minutes, turning only once.