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Posts Tagged ‘golden raisins’

by Sarah Steimer

Carrot-banana oat muffins

I’m not anti-gluten or anti-sugar, but I do try to avoid having dessert for breakfast. These muffins are naturally sweetened with carrots and banana (and, yes, just a little sugar) and offer a nice pop of fiber with the oats.

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by Sarah Steimer

Pickled golden raisins over goat cheese

These are such great party bites! Who would think to pickle raisins? You, that’s who. And everyone will totally be down with that.

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by Sarah Steimer

naparadish

Do try to find watermelon radishes if you can! The bright splash of pink looks gorgeous in this green and gold slaw.

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by Caitlin Saniga

Marinated chickpeas with olives, roasted red peppers and raisins over greens

This is a nice sweet, salty salad with a bit of a nutty undertone, thanks to the walnut oil. No dressing required. Just spoon the chickpea mixture over top of fresh, bright baby greens, and enjoy!

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by Caitlin Saniga

Oatmeal raisin cream pie cookies

I was feeling nostalgic over the weekend and decided to make something along the lines of the classic Little Debbie’s Oatmeal Creme Pies, like the ones my mom used to pack in my lunch in grade school. These came out better than expected, flavor-wise (definitely better than Little Debbie’s), but they took a little work to achieve the proper cookie sandwich appearance. A couple of tips: If your cookies come out of the oven rounded on top, they won’t fall flat, which means they won’t sit flat when you flip them upside down and slather cream filling on them. Take the opportunity when they’re still warm to gently press them flat. That way, they’ll maintain their nice, rough texture while achieving functionality. Also, don’t spread on the filling until the cookies have cooled completely. Otherwise it will soften, and the weight of the top cookie will squeeze it out of the middle, which is lame.

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by Caitlin Saniga

The truth: Irish soda bread is at the end of every rainbow! Do you see it?!

So, based on this photo, I’m thinking the pot of gold at the end of every rainbow is really just a cast-iron skillet full of golden, warm soda bread. (See the rainbow?) Soda bread is traditionally made of flour, baking soda, salt and buttermilk — no yeast! It’s a simple bread to make, and it only takes minutes to prepare. No waiting for dough to rise! It’s so easy, a leprechaun could make it!

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by Sarah Steimer

That jar of cumin you see? That's not even half of what I bought at a spice store. I have noooo idea why I bought so much.

  •  olive oil
  • 2 tablespoons dijon mustard
  • 2 1/2 teaspoons cumin
  • 3 tablespoons minced ginger
  • 3 cloves of garlic, minced
  • 1 medium red onion, chopped (1 1/2 cups)
  • 1/2 cup golden raisins
  • 1 cup brown lentils, rinsed and drained
  • 3 1/2 cups vegetable broth
  • 1/2 pound rhubarb, chopped
  • 6 cups fresh spinach
  • 1/2 cup cilantro

Heat oil over a large skillet, add onion and raisins, sauteing until the onions are translucent. Add lentils and 3 cups broth and bring to a boil. Reduce heat to medium-low and simmer for about 25 minutes. Stir in rhubarb and remaining 1/2 cup broth and cook for about 6 minutes.

Add mustard, cumin, ginger and ginger. Add spinach, cover, and cook for 6 more minutes. Serve garnished with cilantro.

Makes about six servings.

Recipe adapted from: Vegetarian Times

Photo: Sarah Steimer

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by Sarah Steimer

No more overcast days! I cant take bright, shining pictures of my food without sun. Thanks, April showers (and 50-something degree weather).

  •  2 navel oranges
  • 2 tablespoons flour
  • salt
  • ground pepper
  • 4 boneless, skinless chicken breasts
  • 1 cup reduced-sodium chicken broth
  • oil (or cooking spray)
  • 1 cup white wine
  • 1/2 cup golden raisins
  • 2 tablespoons honey
  • cinnamon
  • 1/2 cup slivered almonds

Zest and juice one orange. Peel the other orange and slice for garnishing (or just peel a clementine like I did).

Combine flour (I needed more than suggested), salt and pepper in a shallow dish. Dredge the chicken in the flour, shaking off any excess. Transfer the remaining flour to a small bowl, add broth and whisk.

Heat the oil in a skillet over medium heat. Add the chicken and cook until browned. NOTE: Next time I make this I’m cutting the chicken up. I hate trying to cook thick, whole pieces of chicken breast because I get super anxious about how long it takes to cook all the way through. Save yourself some grief.

Transfer the cooked chicken to a plate. Let your pan cool a little (unless you want a plume of smoke) before you add the wine. Cook the wine for about one minute. Add the flour-broth mixture, the orange zest and juice, salt, raisins, honey and cinnamon. Bring to a boil. Reduce heat to a simmer and add the chicken back to the pan. Turn the chicken once or twice and cook for another 10 or so minutes until the chicken is fully cooked and the sauce has thickened.

Serve the chicken with the sauce, almonds and orange slices.

Makes about four servings.

Recipe adapted from: Eating Well on a Budget

Photo: Sarah Steimer

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