Cranberry Bread

DF, V, VG

November marks the harvest season for cranberries.  We all think of them on our thanksgiving tables, but why not use them all month long.  That being said, this would be great as a thanksgiving day dessert.  No matter the reason this quick bread recipe will not disappoint the cranberry lover in all of us.

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Cranberry Bread
1/2 c orange juice
1/2 c sugar
3/4 c water
1/4 tsp cloves
1 1/4 tsp cinnamon
2 c fresh cranberries
3/4 c brown sugar
1 c vegetable oil
2 eggs or egg substitute
2 c flour
1 1/2 tsp baking soda
1/2 tsp salt
1 tsp orange zest
1 tsp vanilla extract
1 c pecan halves

In a saucepan, combine 1/4 c orange juice, sugar, 1/4c water, cloves, 3/4 tsp cinnamon, cranberries and bring to a boil. Reduce heat to a simmer and cook until the berries burst, about 8-10 minutes. Remove from the heat and let the berries cool in the liquid.

Preheat the oven to 350 degrees. Lightly grease a loaf pan.

In a bowl, using a mixer on high speed, combine the sugar and oil. Add the eggs and beat until light and fluffy. Into a bowl, sift together the flour, baking soda, remaining 1/2 tsp cinnamon, and salt. In a small bowl, combine the remaining 1/2c water and 1/4c orange juice. Alternately add the dry ingredients and orange juice mixture to the oil mixture, beating after the addition of each. Fold in the reserved cranberry mixture, orange zest and vanilla. Pour into the prepared loaf pan. Arrange pecans on top.  Bake until a tester comes out clean, 55 to 60 minutes. Serve warm or at room temperature.

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Ginger Spice Chicken

DF, GF

Have you ever gone about your day then realized you forgot to marinade the chicken you planned on having for dinner?  That happened to me yesterday, but for once I wasn’t worried.  Thinly sliced chicken breasts can marinate in as little as 30 minutes, and then cooks in 5 minutes.  What a time saver!  It also helps that the flavor is quite delicious.

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Ginger Spice Chicken
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1/8 tsp ground coriander
1 tsp ginger, minced
2 garlic cloves, minced
juice and zest of 2 limes
2 tbs orange juice
2 tbs dijon mustard
3 tbs olive oil
salt and pepper
1.5 lb thinly sliced chicken breast

In a bowl add cloves, cinnamon, coriander, ginger, garlic, lime juice, lime zest, orange juice, dijon mustard, olive oil, salt, and pepper.  Mix to combine then pour into resealable plastic bag.  Add chicken to plastic bag then seal and shake to evenly coat the chicken.  Let marinate for 30 minutes -1 hour.

Heat grill pan to high heat.  Once hot add chicken cook for 2 -3 minutes per side then serve.

Chai Muffins

DF, V, VG

I love chai tea, especially once the cool crisp air returns.  It warms your soul from the inside out with all the spices.  So I thought I’d try my hand at using those same spices to make muffins.  And they were everything I thought they would be…perfection.

Food 066

Chai Muffins
1 3/4 c flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
3/4 tsp cardamom
3/4 tsp ginger
3/4 tsp cloves
pinch of nutmeg
1/2 c vegetable oil
1/2 c brown sugar
2 eggs
1 tsp vanilla
1/2 c water
1/2 cup powdered sugar
1 tablespoon water

Preheat oven to 350 degrees.  In a bowl add flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, cloves, and nutmeg; whisk to combine.  In another bowl add vegetable oil and brown sugar, stir until well incorporated.  Add eggs one at a time, then add vanilla and water.  Slowly add flour mixture into egg mixture, mix until just combined.  Pour evenly into a muffin pan with paper liners, making 12 muffins.  Bake for 18 – 20 minutes, let cool.  In a small bowl combine powdered sugar with 1 tbs of water.  Drizzle icing over cooled muffins, then serve.