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Cranberry Banana Bread

February 27th, 2011 by Jenny Ross

We are a family of banana lovers, but somehow by the end of the week there are always one or two “overly mature” left-overs. Luckily we are also fans of banana bread, banana muffins, banana… so I’m always scouting for new banana recipes. This one is less distinctly “banana-y”, and a nice addition my standard fare. (Amazing how far a little freshly ground organic spice goes. This is a denser loaf—heart-healthy and wholesome tasting—with a yummy hint of cinnamon.)

Cranberry Banana Bread
 
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Ingredients
  • ¼ cup margarine, melted
  • ¾ cup brown sugar
  • 2 eggs
  • 2 or 3 very ripe bananas, mashed
  • 1 cup dried cranberries
  • 1-1/2 cups whole wheat flour
  • 1-1/2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon organic ground cinnamon
  • non-stick vegetable oil spray

Directions
  1. In large bowl, mix butter, sugar, and 1 egg. Beat until smooth. Beat in second egg.
  2. Add mashed bananas and cranberries. Mix.
  3. In second bowl, stir together flour, baking powder, soda, salt and cinnamon.
  4. Add all of the dry flour mix to the banana mixture at one time. Stir only to moisten.
  5. Grease 9″x5″x3″ loaf pan with non-stick spray. Transfer batter into loaf pan.
  6. Bake at 350°F for 1 hour (or until test knife comes out clean).
  7. Let stand 10 minutes, and remove from pan to cool.

 

Cauliflower Soup with Lemon and Saffron

February 17th, 2011 by Jean Gleason

 

 
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Ingredients
  • 2 Tablespoons olive oil
  • ½ onion minced
  • 2 celery stalks, minced
  • 2 parsnips, peeled and minced
  • 1 head of cauliflower, chopped into small pieces
  • 4 cups chicken or vegetable stock
  • juice of one lemon
  • ¼ cup chopped fresh parsley
  • pinch of saffron
  • 2 egg yolks
  • ¼ teaspoon organic ground paprika
  • fine sea salt and organic ground black pepper to taste

Directions
  1. Directions
  2. Saute the onions, celery, and parsnips in olive oil over medium heat until soft (about 5 minutes)
  3. Stir in cauliflower and cook for 3 more minutes
  4. Add chicken stock and paprika and cook for 20 minutes
  5. Remove from heat, cool and blend using an immersion blender, or transfer to a blender and puree in small batches.
  6. Return pureed soup to stockpot.
  7. In a small bowl, add pinch of saffron to 2 Tablespoons of boiling water and let set.
  8. In another bowl, beat egg yolks with lemon juice. Add parsley and combine with saffron water.
  9. Add parsley mixture to the soup in the stockpot. Reheat and flavor with salt and pepper.
  10. Serve with a sprinkle of paprika.

 

Grilled Lamb Loin Chops with Fennel

December 12th, 2010 by Jenny Ross

In Hailey, Idaho, you’ll find 6,000 acres of certified organic range land and irrigated alfafa pasture. It is here that Lava Lake sheepherders practice humane animal husbandry. They are an artisanal producer of grass-fed lamb—raised sustainably, and without antibiotics or growth hormones. Lava Lake Lamb has partnered with us to share this recipe that’s both simple to prepare and elegant in presentation.

 
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Ingredients

Directions
  1. Directions:
  2. In small bowl, combine fennel, garlic salt, pepper and olive oil. Rub mixture on both sides of lamb chops and onion slices.
  3. Begin by cooking onions for 5 minutes. Grill over coals covered with gray ash. Turn onions over when browned and cook until tender.
  4. Add lamb chops and grill for 7 minutes on each side or to desired degree of doneness.
  5. Make grilled onions into rings and top with lamb chops.
  6. Nutrition per serving: 447 calories, 33 g protein, 5 g carbohydrate, 32 g total fat (66% calories from fat), 128 mg cholesterol, 1 g fiber, 341 mg sodium, 9 mg niacin, 0.23 mg vitamin B6, 3.16 mcg vitamin B12, 3 mg iron, 5 mg zinc.
  7. Recipe and photo provided by the

 

Acorn Squash Stuffed with Quinoa, Cranberries and Swiss Chard

December 8th, 2010 by Jean Gleason

Since reading Food Matters by Mark Bittman, I have started to work more veggies into my diet. This tasty recipe, from The Cancer Fighting Kitchen, by Rebecca Katz, is a meal in itself. Make more than you need as it is great as a leftover.

 
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Ingredients

Directions
  1. Preheat oven to 350°F and line a sheet pan with parchment paper.
  2. Cut the tops off the squash and scoop out the seeds. Cut the pointy ends off the squash so that they will stand up once they are stuffed.
  3. Stir the olive oil, salt, allspice, ginger, cinnamon, and red pepper flakes together in a bowl. Use a brush to spread the spice mixture over the inside of the squash. Place the squash, top side down, on the prepared pan and roast for 20 to 25 minutes, until tender. Check after 20 minutes by touching the top of the squash with your finger. If it is soft, transfer the squash from the oven and cover with foil until ready to fill them.
  4. Meanwhile, make the filling. Put the quinoa in a fine mesh sieve and rinse will under running cold water.
  5. Heat the 2 teaspoons of olive oil in a saucepan over medium heat. Add the shallot and fennel, and saute until soft, about 3 minutes. Stir in the cumin and coriander, then stir in the quinoa. Stir in the water and ¼ teaspoon of sea salt, cover, and bring to a boil, the lower the heat and simmer for 15 to 20 minutes, until the quinoa has absorbed all of the liquid. Remove from heat, and fluff with a fork.
  6. While the quinoa is cooking, heat the 1 Tablepoon of olive oil in a large saute pan over medium heat, then add the garlic, red pepper flakes, and cranberries. Stir for 10 seconds, then add the kale and the remaining ¼ teaspoon of salt. Saute until the greens are tender, (about 5 minutes for kale and 3 for chard). Remove from the heat and stir in a squeeze of the lemon juice.
  7. Spoon the quinoa mixture into the squash. Top each squash with a scoop of the greens.

 

Commonweal’s Nourishing and Healing Tea

December 8th, 2010 by Jean Gleason

By sipping this tea daily, I’ve cut my coffee, dessert, and wine consumption dramatically. Warm and spicy, it is a great comfort at the start or end of each day. Whenever I have a craving for something unhealthy, I reach for cup of Healing Tea instead.

This recipe was developed at the Commonweal Cancer Help Program, a renowned retreat for patients and caregivers. It is another of the recipes featured in the The Cancer Fighting Kitchen cookbook by Rebecca Katz. Every recipe in Rebecca’s cookbook is packed full of nutrient-dense food, and spiced to perfection. Rebecca is a nutritionist and fabulous cook wrapped up in one. Her recipes are a perfect canvas for Smith & Truslow’s freshly ground spices.
But, back to the tea. I make a full recipe twice a week, and keep a pitcher on hand in the fridge. The hardest part is keeping enough ginger on hand to support my new tea habit.

5.0 from 1 reviews

 
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Ingredients

Directions
  1. Fill a large stock pan with water and ginger. Bring to a boil, reduce heat and simmer for 30 minutes.
  2. Add cinnamon, coriander, cloves, and cardamom, and simmer for 20 more minutes.
  3. Strain spices from tea. Add maple syrup and vanilla extract.
  4. Serve hot or cold with unsweetened almond milk.
  5. I store the tea straight (without the almond milk) in a pitcher in the fridge and just poor out what I need and reheat with the almond milk.
  6. You can save the spices and reuse them to make a second batch. They will keep in the refrigerator for 4-5 days. Just simmer the spices with 6 cups of water and 2 Tablespoons of fresh ginger for 30 minutes.