Ingredients: 3 Eggs 1/2 C Applesauce 2/3 C Brown Sugar 3 C Shredded Zucchini 2 C All Purpose Flour 1 C Whole Wheat Flour 1/2 C Oil 3 Tsp Vanilla 1 C White Sugar 1 Tsp Salt 1 Tsp Baking Powder 1/2 Tsp Baking Soda 1 1/2 Tsp Cinnamon 1/4 Tsp Nutmeg 1 Pint Blueberries Directions: Preheat the oven to 325 Degrees. Grease two 9×5 inch loaf pans with baking spray. Lightly dust with flour (tap out excess) Combine grated Zucchini, eggs, oil, applesauce, vanilla, & sugar In another bowl combine dry ingredients (flour > nutmeg) Toss blueberries with 2 tsp of the flour mixture (prevents them sinking) Add flour mixture to zucchini mixture, stirring until just combined. Fold in the blueberries Pour the batter into pans and bake for 60 to 80 minutes, or until loaves are golden brown and a toothpick inserted into the center comes out clean. Allow loaves to cool in the pan for 20 Minutes, then run a knife around the edges and turn[...]
Ingredients: 2 T Unsalted Butter 1/2 C Chopped Sweet Onion 2 Tsp Curry Powder 1 1/2 C Basmati Rice 1/2 C Wild Rice 1 Cinnamon Stick 4 1/2 C Chicken Stock 1/2 C Dried Apricots, cut into pieces 1/2 C Dried Pitted Cherries 1/2 C Sliced Almonds Directions: In saucepan over low heat, melt butter. Add onion and saute until golden, about 5 minutes. Add the Curry Powder, stir to blend. Stir in the basmati rice, wild rice, and cinnamon stick. Cook, stirring, for 2 minutes. Add the stock, apricots and cherries and increase the heat to high. Bring to a boil, stirring once. Cover, reduce the heat to medium-low, cook until the rice is tender, about 55 minutes Remove from the heat and let stand covered for 10 minutes. Meanwhile, in a small, dry fry pan over medium-low heat, toast the almonds, stirring constantly, until golden, about 3 minutes. Remove from heat. Spoon the pilaf into a warmed serving bowl, discarding the cinnamon stick. Sprinkle with the toasted[...]
