Friday, September 24, 2010

Apple Walnut Cake

Dense and chewy, this apple cake is a great fall treat.

Original recipe credit: Cooking Light
yield: 9 servings

1/3 cup raisins
2/3 cup flour
2 tsp baking powder
1/2 tsp salt
1 cup brown sugar
1 tsp vanilla
2 eggs
2 cups diced peeled apple
1/2 cup chopped walnuts

1. Fill a bowl with water; place raisins inside to soak.
2. Preheat oven to 350°.
3. Sift together flour, baking powder, and salt. Combine sugar, vanilla, and eggs in a medium bowl; beat with a mixer at medium speed until sugar dissolves. Add flour mixture to egg mixture; stir until well blended. Drain raisins and squeeze out extra water. Stir apple, walnuts, and raisins into flour mixture.
4. Spoon batter into an 8-inch square baking dish coated with cooking spray. Bake at 350° for 40 minutes or until golden brown and knife inserted in center comes out clean.

Monday, September 20, 2010

Chicken Stir-Fry

Stir-Fry is one of those dishes that I rarely made in the States because I didn't have a good recipe. It's good for using up leftover small bits of veggies, so I've become accustomed to adapting my recipe depending on what I have. Last night's version included:

yield: 4 servings

2 Tbsp olive oil
2 chicken breasts, cut into bite-sized pieces
2 cups broccoli florets
1 1/2 bell peppers, chopped
1 large handful of green beans, cut into 1-inch pieces
2 small zucchini, quartered and sliced
4 carrots, sliced
1 cup water, divided
1/4 cup soy sauce
2 Tbsp cornstarch

1. Heat olive oil in a large nonstick wok (or skillet) over medium-high heat. Add chicken; cook 5 minutes or until done. Add broccoli and remaining vegetables, stirring to combine. Add 1/3 cup water. Reduce heat to medium, cover the wok, and cook until vegetables are tender, approximately 15-20 minutes, stirring occasionally.
2. Add soy sauce and remaining 2/3 cup water to vegetable mixture, stirring well. Push all the vegetable mixture to one side of the wok so that the liquid in the bottom is visible. Using a wire whisk, stir 2 tablespoons cornstarch into water. Stir the whole mixture, coating chicken and vegetables with cornstarch mixture. Serve over rice.

Sunday, September 19, 2010

Cran-Raisin Oatmeal

Warm oatmeal is a nutritious and filling way to begin your day! In this version, the oats are not mushy...they still have texture. So if you like mushy oatmeal, don't make this recipe!

yield: 3 servings

2 cups water
2 cups quick-cooking oats
2 Tbsp sugar
1/4 cup dried cranberries
1/4 cup raisins
1/4 cup walnuts, chopped

1. Bring water to a boil in a saucepan over medium-high heat. Add oats, stirring well. Add remaining ingredients; stir well. Cook until water is absorbed, about 2 or 3 minutes.

Sunday, September 5, 2010

Chicken Noodle Soup

Chicken Noodle Soup: the perfect comfort food on a gloomy day.

yield: 6 2-cup servings

2 Tbsp butter
6 celery stalks, sliced (leaves too)
1 medium onion, finely chopped
3 large carrots, quartered and diced
1 pound chicken breasts
10 cups water
2 chicken bouillon cubes
1 1/2 tsp salt
1/2 tsp pepper
1 1/2 cups noodles

1. In a large stockpot, melt butter. Add celery and onion; sauté 5 minutes or until tender. Add carrots, chicken, water, bouillon, salt, and pepper, stirring to combine. Bring to a boil; cook 20 minutes.
2. Remove chicken breasts from soup; let cool slightly. Using 2 forks, shred chicken. Return chicken to pot. Add noodles; cook 10 minutes or until noodles are done.