Cranberry Bread


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.


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.


Apple Crisp


If you haven’t yet made apple crisp this fall you are missing out.  And because the apples are in season you don’t need to add much to make them delicious.  A bit of citrus juice leaves the apples looking fresh and not brown, and you can bake this several hours after assembly, making it perfect for a crowd (10 – 12 servings).


Apple Crisp

For the apples:
5 lbs apples, peeled and chopped into large wedges.
zest and juice of 1 lemon
zest of 1 orange, juice of 1/2 orange
1/3 c sugar
2 tsp cinnamon
1 tsp nutmeg
3 tbs maple syrup

For the topping:
1 1/2 c flour
1/2 c sugar
1/2 c brown sugar
1/2 tsp salt
1 c old fashioned oats
2 sticks of butter or vegan butter (suggested: earth balance)

Preheat the oven to 350 degrees.  Treat a 9 by 13 by 2 rectangular baking dish with non-stick spray.

In a large bowl combine apples, zests, juices, sugar, cinnamon, nutmeg, and maple syrup.  Pour into baking dish.

For the topping, combine flour, sugar, brown sugar, salt, old fashioned oats, vegan butter in the bowl of an electric mixer with a paddle attachment.  Mix on low until mixture resembles wet sand with the butter the size of peas.  Scatter the topping over the apples evenly.

Place the baking dish on a sheet pan (to catch any bubble over) and bake for 1 hour.  Serve warm, optionally with ice cream or whipped cream.

Ginger Spice Chicken


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.


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.