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

Chili with Chicken and Black Beans

• 2 medium chopped organic sweet Vidalia onions
• 1/8 cup extra virgin olive oil, plus extra for chicken
• 6-8 cloves of minced garlic
• 2 organic red bell peppers, large-diced
• 2 organic yellow bell peppers, large-diced
• 2 cans of organic black beans, drained
• ¼ cup chili powder, (or to taste)
• ¼ cup ground cumin, (or to taste)
• 1/4 teaspoon dried red pepper flakes, (or to taste)
• 1/4 teaspoon cayenne pepper, (or to taste)
• 2 teaspoons sea or kosher salt, plus more for chicken
• 2 (28-ounce) cans organic whole peeled plum tomatoes in puree, undrained (I love the “Muir Glen” Fire Roasted Whole Tomatoes)
• 1/4 cup minced fresh basil leaves
• 4 split chicken breasts, bone in, skin on
• Freshly ground black pepper

Sauté the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand and add to the pot with the black beans and basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Preheat the oven to 350 degrees F.

Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve hot, or refrigerate and reheat gently before serving.

Recipe from “Gourmet Sensations, Healthy Food Alternatives” by Cindy Karas

Chili with Chicken and Black Beans

Gluten Free Buckwheat Pancakes

- 1 cup coconut milk
- 1 organic egg
- 3 Tbsp canola oil
- 5 Tbsp all purpose Gluten Free Flour Mix (see recipe)
- 5 Tbsp buckwheat flour
- 2 Tbsp ground flax seed
- 1 tsp raw unprocessed sugar
- ½ tsp salt
- 1 tsp baking soda

Whisk together milk, egg and oil. Separately mix the dry ingredients together. Add to the milk and egg mixture until just combined. At this point you can add some frozen blueberries if you like to the mixture but be sure to fold gently not to break the blueberries & end up with blue pancakes! Cook on a griddle lightly rubbed with oil. Serve with additional fruit and or syrup.

From “Gourmet Sensations, Healthy Food Alternatives” by Cindy Karas

Gluten Free Buckwheat Pancakes

All Purpose Gluten-Free Flour Mix

- 1 cup brown rice flour (requires refrigeration)
- 1¼ cup white rice flour
- ¼ cup potato starch flour
- 2/3 cup tapioca starch flour
- ¾ cup sweet rice flour
- 1/3 cup arrowroot
- 2 teaspoons guar gum

Mix together & store in air tight container.
Triple this flour mix recipe and keep it on hand for all of your baking needs. Once you have the flour mix together you are ready for about a month’s worth of gluten-free baking.
The Multi Blend Gluten-Free Flour mix is used cup for cup in recipes such as tortillas, pancakes/waffles, and cookies. If you plan to use this flour mix for cakes, sweet breads or brownies add an additional ½ teaspoon of guar gum per cup flour mix. Bread, pizza crust, breadsticks, etc. require specific flour combinations for best results

From “Gourmet Sensations, Healthy Food Alternatives” by Cindy Karas

All Purpose Gluten-Free Flour Mix

Zucchini Pancakes

• 5 organic zucchini
• 4 organic whole eggs
• 2 cloves of organic garlic, finely minced
• 1 tablespoon of organic onion, finely minced
• 1 tablespoon of Fresh rosemary, finely minced
• 1 cup of flour, (I use King Arthur’s organic white wheat)
• ½ cup Romano Pecorino cheese, grated (for dairy free, use soy or rice cheese substitute)
• ½ teaspoon of sea salt
• Salt & pepper to taste
• Local organic wildflower honey or maple syrup

Shred zucchini & toss with ½ teaspoon of salt. Place in colander. Position plate on top and weight down with some heavy cans to drain liquid for about 15 minutes. Discard liquid.

In a bowl beat eggs lightly. Add remaining ingredients and stir lightly until just moistened. Batter will be slightly lumpy. Add zucchini & fold until combined.

On a hot lightly oiled griddle, drop a heaping tablespoon of mixture & spread out into about a 3” circle & cook for about 3 minutes on each side or until brown.

Serve with just a few drops of warmed honey or maple syrup, not too much as you want to enjoy the flavors of the savory pancakes.

Can be frozen & reheated at 425 degrees for about 5-8 minutes

From “Gourmet Sensations, Healthy Food Alternatives” by Cindy Karas

Zucchini Pancakes

Eggplant & Zucchini Towers

This time of the summer the eggplant is so beautiful and plentiful. I love trying something new with a blend of summers flavors. Eggplant & Zucchini Towers make a wonderful side dish or stuff between some ciabatta bread for a great sandwich!

• 1/2 cup plus 2 tsp. extra virgin olive oil, plus more as needed
• Salt and freshly ground pepper
• 4- 6 garlic cloves, minced
• Small bunch of basil leaves, coarsely chopped
• 1 Tbs. chopped fresh oregano
• 1/4 cup chopped fresh cilantro
• 4 sweet onions, sliced 1⁄4 inch thick
• 1 eggplant, sliced 1/4 inch thick
• 5 tomatoes, sliced 1/4 inch thick
• 4 zucchini, halved crosswise and sliced lengthwise 1/4 inch thick
• 1/2 cup coarsely grated Pecorino Romano cheese (This is made from Sheep milk, so allergies to cow’s milk is allowed)

Directions:
Preheat an oven to 425°F.

In a large sauté pan over medium-high heat, warm 6 Tbs. of the olive oil. Add the onions, salt and pepper and cook, stirring occasionally, until soft, about 10 minutes. Add the garlic, basil, oregano and parsley and cook for 2 minutes more. Remove the pan from the heat.

Rub the bottom and sides of a sheet pan with olive oil. Place 8 eggplant slices in a single layer in the pan and season with salt. Top each with 1 tsp. onion mixture and 1 tomato slice and season with salt. Top each with 1 tsp. onions and 2 zucchini slices and season with salt. Top each with 1 tsp. onions. Repeat the layering 2 more times, ending with the zucchini. Drizzle each vegetable stack with 1 tsp. olive oil.

Bake until the vegetables are tender, about 40 minutes. Sprinkle each stack with cheese and bake for 7 to 10 minutes until melted. Let the vegetables rest for 5 minutes before serving.

Recipe by Cindy Karas from “Gourmet Sensations, Healthy Food Alternatives”

Eggplant & Zucchini Towers

Cucumber Mint Water

What am I going to do with all this mint in my garden? Try this lightly flavored water on a hot & humid afternoon to hydrate & relax. I served this at a cook off at the Wake Forest Farmers Market & everyone was amazed at how refreshing it was!

• I/2 gallon of distilled water, room temperature
• 1/2 cucumber, thinly sliced
• 1 lemon, juiced
• 1 cups of fresh mint from your garden, crumbled a bit in your hand to release the oils (I used chocolate mint that I bought at Herbfest this year)

Pour water into a pitcher & add the cucumber, lemon juice & mint. Let steep for about an hour at room temperature & chill. I would say to discard the contents from the pitcher after a day but we drink it up so quickly ours is usually gone that day!

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

Cucumber Mint Water

Asian Beans with Onions & Sundried Tomatoes

Asian beans are somewhat new to me as I discovered them last year at the Wake Forest Farmers Market. Elizabeth from Wild Onion Farms sells these organic beans & suggested I try them. Let me tell you… Asian Beans are awesome & I buy them every week. This is my favorite way to prepare them!

• 1 bunch of Asian Beans, washed & cut in 2” pieces
• 1 large Vidalia Onion, sliced in 1/4 “ rings
• 1⁄2 cup of cooked & cooled organic brown rice
• 4-6 cloves of fresh Garlic, chopped
• Pinch of red pepper flakes
• 1⁄4 cup of Sundried tomatoes, minced (I use them packed in oil for great additional flavor)
• 1 lemon, zest & juiced
• 1⁄2 teaspoon of freshly grated ginger
• 1⁄2 Pine nuts
• Salt & pepper
• 1 tablespoon Toasted Sesame Oil

In a sauté pan on medium heat, add evoo to lightly cover bottom of pan. When warm add onions, red pepper flakes and salt & pepper & sauté for about 2 minutes tossing occasionally. Add the beans, garlic, ginger, tomatoes & nuts & cook for about 5 min or until the onions begin to soften & the nuts begin to toast. (You may need to lower the heat a bit and possible add a touch more evoo). Add the Toasted Sesame Oil, rice, zest & toss till beans are al dente. Add lemon juice & mix well.

This is a delicious dish served hot or as a cold salad. Double the recipe for larger crowds

Recipe from “Gourmet Sensations, Healthy Food Alternatives” by Cindy Karas

Asian Beans with Onions & Sundried Tomatoes