Vanilla Bread Pudding with Golden Raisins

January 13th, 2012 § 0 comments § permalink

Serves 8


2 tablespoons unsalted butter
1 loaf Challah bread, hardened, cut into 1-inch cubes
3 granny smith apples, peeled, cored and cut into ½-inch pieces
1 cup (6 ounces) golden raisins, plumped in hot water, for 15 minutes
3 large eggs
¾ cup sugar
¼ teaspoon cinnamon
18 teaspoon freshly grated nutmeg
18 teaspoon ground ginger
¼ teaspoon pure vanilla extract
¼ teaspoon salt
3 cups whole milk
2 tablespoons unsulfured molasses
¼ cup sliced almonds


Preheat the oven to 350°F. Generously butter a deep 9×13-inch baking dish and set aside. Spread the bread cubes on a baking sheet and toast in the oven for 6 minutes, until crisp. Transfer to a bowl and add the apple and raisins. In a medium bowl, using a handheld electric mixer or whisk, beat the eggs with sugar. Beat in the ground spices, vanilla and salt. In a medium saucepan, heat the milk with the molasses until just warm to the touch. Gradually beat the warm milk into the egg mixture, scraping the bottom and side of the bowl. Spread bread mixture out in your large baking dish, or distribute it among ramekins. Pour the custard over the bread mixture, nudging the bread around a bit to make sure it soaks all of the pieces. Let stand for 5 minutes. Sprinkle the almonds on top. Bake in the center of the oven for about 40 minutes, until puffed and set, with the tops lightly browned. Let the bread pudding rest for at least 15 minutes before serving.

Crispy Flax Granola

July 11th, 2011 § 0 comments § permalink

Makes 8 servings


2 cups traditional rolled oats
2 tablespoons ground golden flax seeds
2 tablespoons black sesame seeds
¼ cup pumpkin seeds
¼ cup sunflower seeds
½ cup raisins
¼ cup walnuts
½ cup dried cranberries or cherries
½ cup peanut or almond butter
3 tablespoons honey
½ teaspoon salt
½ teaspoon nutmeg
1 teaspoon cinnamon
1 lemon, zested
2 tablespoons thyme
1 teaspoon tarragon, chopped
3 tablespoons olive oil
Cooking spray


Preheat oven to 325°F. Mix all dry ingredients together in a large mixing bowl. Add honey, olive oil, nut butter, herbs and zest. Fold in the rest of the ingredients. Press flat into baking sheet. Bake at 325° for 35 to 40 minutes, or until crisp. Let cool, the break into bite size pieces and serve over your favorite fruit, yogurt or with milk.

Fennel Orange Granola Bars

July 7th, 2011 § 0 comments § permalink

Makes 10 servings


Large egg
1 large egg white
¼ cup honey
2 tablespoons olive oil
1 tablespoon ground cinnamon
1 teaspoon nutmeg
¼ teaspoon salt
1 teaspoon vanilla extract
2 cups toasted oats
½ cup quinoa
½ cup kasha
1 cup chopped dried fruit (any of the following: cherries, apricots, dates, raisins, figs)
½ cup chopped pecans or walnuts
1 orange zested
1 tablespoon orange juice
1 tablespoon toasted fennel seeds
1 cup cooked and drained lentils, any color
Cooking spray


Preheat oven to 325°F. Line an 8-by-11-inch pan with parchment paper. Whisk egg, egg white, honey, oil, cinnamon, orange zest & juice, salt, spices and vanilla in a large bowl. Then stir in the rest of the ingredients. Spread in prepared pan and press. Bake until golden brown, 30 to 35 minutes. Cool; cut into bars with a lightly oiled knife. Can store out of the fridge in an airtight container for 1 week or in the fridge for 2 weeks.

Coconut Curry Sauce with Coconut Jicama Rice

July 4th, 2011 § 0 comments § permalink


For the Coconut-Curry Sauce

2 cups of coconut meat
1½ cups filtered water
1 tablespoon coconut butter
1 thumb size knob of ginger, peeled and minced with micro plan
2 teaspoon ground cumin
2 teaspoon ground coriander
1 teaspoon turmeric
2 small chili peppers or other small red chilies, with seeds
1 tablespoons kaffir lime powder (take kaffir leaves, dehydrate over night, grind into a fine powder)
1 tablespoon of curry powder or paste
1 teaspoon sea salt
Black pepper

For Jicama Rice

4 cups jicama, peeled and chopped
2 cups coconut meat
½ cup pistaciho
¾ cups almonds (ideally they should be soaked, and dehydrated)
¼ cup extra virgin olive oil or a little more
2 teaspoons ground coriander
2 tablespoons ground cumin
2 tablespoons ground cardamom
½ cup ground turmeric
Large knob of ginger, peeled and mince with a micro plan
1 handful cilantro leaves, minced
3 jalapeños, seeded and minced
½ small yellow onion, peeled and minced
1 handful golden raisins
Sea salt
Black pepper


Place the jicama in a food processor and pulse until the pieces resemble grains of rice.
Place the jicama in a fine sieve and squeeze out the excess water.
Transfer to a large mixing bowl.
Take the coconut meat place in the food processor and pulse until it resembles grains of rice.
Transfer to the mixing bowl with the jicama.
Take the pistachios and almonds, put in the food processor and pulse until ground into crumbs.
Add to the jicama and coconut bowl and mix together.
In a high speed blender, combine the olive oil, coriander, cumin, cardamom, turmeric, and ginger. Blend until thoroughly combined.
Pour the oil/spices over the jicama/coconut and the nuts.
Add all the remaining ingredients. With a large spoon mix well seasoning to taste with salt and pepper.

Serve in a small bowl with the coconut curry sauce on top.

© Kristin Slaby All rights reserved

Jamaican Mango Pepper Sauce

April 5th, 2011 § 1 comment § permalink

Makes approximately 1 cup sauce


1 ripe mango, peeled, pitted and chopped
1 ripe tomato, chopped
1 medium shallot, chopped
1 scotch bonnet or habanero pepper, stems and seeds removed and chopped
¼ cup golden raisins
1 tablespoon fresh ginger, peeled and chopped
1 teaspoon allspice berries, freshly ground
1 teaspoon black peppercorns, freshly ground
½ teaspoon cloves, freshly ground
1 teaspoon cinnamon, freshly grated
1 teaspoon nutmeg, freshly grated
1 teaspoon grated orange zest
¼ cup orange juice
¼ tablespoon brown sugar
½ cup apple cider vinegar
1 teaspoon salt


Combine all ingredients in a saucepan, cook on low heat for about 15 minutes, stirring occasionally or until soft. Allow to cool, place in blender and puree until smooth.

Middle Eastern Spiced Sweet Potato Herb Latkes with Curry Mint Sour Cream

November 29th, 2010 § 0 comments § permalink

Makes 20 medium latkes

Bring a touch of the Middle East into your Hanukah celebration with these spiced latkes!


For Latkes

6 sweet potatoes, washed, peeled and grated
½ cup raisins
3 eggs, beaten
1 cup all-purpose flour
1 tablespoon cumin
1 tablespoon curry powder
2 teaspoons salt
2 teaspoons black pepper
Vegetable oil

For Curry Mint Sour Cream

1 cup sour cream
2 tablespoons curry powder
1 tablespoon cumin
2 tablespoons fresh mint, chopped fine
1 teaspoon lime zest
Juice of half of a lime
2 teaspoons salt


In a large mixing bowl, combine potatoes, raisins, eggs, flour, cumin, curry powder, salt, and pepper, and mix well. Heat a large heavy bottom skillet to high heat making sure there is enough oil to cover the bottom generously. Form 2 to 3-inch pancakes, drop into pan, and brown on both sides until deep golden brown, about 2 to 3 minutes on each side. Take off heat, and place on paper towels so excess oil can be drained.

Combine all ingredients for curry mint sour cream in a small mixing bowl, and combine until smooth and thoroughly mixed. Serve cold on top of hot latkes.

Cinnamon Raisin Bread

November 29th, 2010 § 0 comments § permalink

Makes 2 loaves


1½ cups milk
2 (.25 ounce) packages active dry yeast
1 cup warm water (110°F)
3 eggs
½ cup white sugar
½ cup butter, softened
1 teaspoon salt
1 cup raisins
8 cups all-purpose flour
2 tablespoons milk
¾ cup white sugar
2 tablespoons ground cinnamon
2 tablespoons butter, melted


Warm the milk in a small saucepan until bubbles, then remove from heat. Let cool until lukewarm.

Dissolve yeast in warm water, and set aside until yeast is frothy. Mix in eggs, sugar, butter, salt, and raisins. Stir in cooled milk. Add the flour gradually to make a stiff dough.
Knead dough on a lightly floured surface for a few minutes. Place in a large, greased, mixing bowl, and turn to grease the surface of the dough. Cover with a damp cloth. Allow to rise until doubled, about 30 minutes.

Roll out on a lightly floured surface into a large rectangle ½ inch thick. Moisten dough with 2 tablespoons milk. Mix together ¾ cup sugar and 2 tablespoons cinnamon, and sprinkle mixture on top of the moistened dough.

Roll up tightly; the roll should be about 3 inches in diameter. Cut into thirds, and tuck under ends. Place loaves into well greased 9 x 5 inch pans. Lightly grease tops of loaves. Let rise again for 1 hour.

Bake at 350°F for 45 minutes, or until loaves are lightly browned and sounds hollow when knocked. Remove loaves from pans, and brush with melted butter or margarine.
Let cool before slicing.

Recipe by Ashton Keefe

Curried Apple Chicken and Parsnip Stew

November 29th, 2010 § 0 comments § permalink

Serves 6


Olive oil
1 medium yellow onion, chopped
2 large carrots, chopped medium
2 cloves garlic, chopped
2-3 boneless and skinless chicken thighs
4 large apples, peeled and cut into 1-inch pieces
2 large parsnips, peeled and chopped large
½ cup fresh curry leaves
1 tablespoon curry powder
½ cup red lentils
1½ cups chicken broth
Salt and pepper
½ cup raisins
1 apple, quartered, cored and cut in wedges, for garnish


In a large stew pan with heavy bottom, over medium high heat, add olive oil. Sauté onions, carrots, and garlic, cook, stirring, 7 minutes. Add chicken thighs, and brown on all sides. Add apples and parsnips, and continue to sauté. Add curry leaves, curry powder, and lentils. Stir well. Add broth, salt, and pepper. Reduce heat, and simmer for about 30 to 45 minutes. Add raisins, and simmer for another 10 minutes.

Garnish with a curry dusted apple wedge.

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