Sweet & Savory Cranberry Soda Bread

This recipe is awesome for any day but especially Thanksgiving or Christmas dinner. I gather the dry ingredients ahead of time in a container & add the wet at the last minute. Pop it in the oven and you have fresh homemade bread for your dinner. This recipe will make 2 rounds loaves, enough for all your guests!

• 5- 1/4 cups Organic all-purpose flour
• 2- 1/2 cups Organic rolled oats
• ¼ cup of fresh rosemary, finely minced
• 1- 1/2 cups unsulphured organic cranberries
• 1 tablespoon Baking soda
• 1 teaspoon Salt
• 2- 2/3 cups Organic buttermilk
• 1/3 cup Organic molasses
• 1/2 cup Organic brown sugar
• 1/4 cup Organic raw sugar
• 2 tablespoons Local wildflower honey
• 2 tablespoons Organic canola oil
• 1 Organic free range egg
• 1 teaspoon pure vanilla extract

Preheat oven to 325 degrees. Line a baking sheet with parchment paper for round loaves. Add all dry ingredients plus rosemary and cranberries to medium bowl and set aside.

Using your electric mixer on low speed, mix buttermilk, molasses, honey, oil, egg & vanilla till combined and uniform in color.

Turn off mixer & add dry ingratiates & mix on low speed for 30 seconds, just long enough to combine. Do not over mix or you will have tough bread. Mixture should resemble moist cookie dough.

Divide in half & form into 2 free form loaves and place on baking sheet or put in loaf pans. Cut an X in the middle of the loaf and bake for 50 minutes or until done when thermometer measures 190 degrees

This is so delicious; moist & chewy. Best if eaten the same day & especially while warm from the oven!

Recipe by Cindy Karas from “Gourmet Sensations, Healthy Food Alternatives for the Body & Soul”

Sweet & Savory Cranberry Soda Bread

Autumn Ratatouille

Autumn, oh autumn... the harvest is on & let's enjoy what we reap!

• Extra-virgin olive oil
• 1 pound small organic Italian eggplants, cut into 1-inch cubes
• Sea salt and freshly ground black pepper
• 1 pound organic zucchini, cut crosswise into 1-inch sections
• 2 anchovy fillets, finely minced
• 2 sweet Vidalia onions, finely chopped
• 3 garlic cloves, finely chopped
• 1/4 cup chopped fresh flat-leaf parsley
• 1 cup fresh basil, coarsely chopped
• ¼ cup rosemary, finely chopped
• 4 fresh thyme sprigs
• 2 pints cherry tomatoes
• 1 dried chile
• Splash balsamic vinegar

Line a large platter with brown paper grocery bags. Heat 1/3 cup olive oil in a medium saucepan over medium heat. Add the eggplant, season generously with salt and pepper, and let that cook down for 10 to 12 minutes, until the eggplant is soft and wilted. Remove the eggplant from the pan and onto the bags to drain. Repeat with zucchini: cook it the same way in 1/4 cup oil and then add it to the platter with the eggplant.

Add another 1/4 cup olive oil to the pan, then the anchovies, onions, garlic and herbs. Cook for 5 to 7 minutes, until the onions get nice and caramelized. Add the tomatoes and cook to reduce10 to 12 minutes, until pulpy. Return the eggplant and zucchini to the pan, crack open the chili pepper and add that too. Season with salt and pepper and let the ratatouille cook slowly for about 20 minutes, until the mixture is soft, mushy and juicy; you want all the flavors to come together. Stir in the vinegar and let cool to room temperature.

Recipe from “Gourmet Sensations, Healthy Food Alternatives for Body & Soul” by Cindy Karas

Autumn Ratatouille