Pumpkin Granola

I really like this healthy pumpkin granola.  Healthy because there is no fat in it.  Of course there is sugar, but it is not too sweet and crisps up as it cools.  Your home will smell delicious while you bake it!  Hopefully you have a little leftover pumpkin from baking pies or pumpkin monkey bread.  If not, pumpkin puree freezes well.  This recipe comes from the blog two peas and their pod but I have adapted it slightly.

• 5 cups old fashioned oatmeal
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 3/4 teaspoon salt
• 3/4 cup brown sugar
• 1/2 cup pumpkin puree
• 1/4 cup applesauce
• 1/4 cup maple syrup
• 1 teaspoon vanilla
• 1/2 cup almonds, chopped
• 3/4 cup dried cranberries

Stir together first five dry ingredients in large bowl.  Stir together next five ingredients and add to dry ingredients.  Combine thoroughly.  Stir in almonds.  Preheat oven to 325 degrees.  Place a sheet of parchment paper on a large rimmed cookie sheet/jelly roll pan.  Pour granola onto pan and press down evenly.  Bake 20 minutes and then stir.  Bake 20 more minutes and remove from oven.  Add cranberries and cool.

Easy Irish Brown Bread

This bread tastes fairly close to what we ate in Ireland...plus it is seriously easy to make!

Ingredients:

1 cup all-purpose flour

2 Tbs sugar

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1-1/2 Tbs cold butter or margarine

2 cups whole-wheat flour

1/4 cup regular or quick-cooking rolled oats

1-1/2 cups plain nonfat yogurt

milk

Directions:

1. In a small bowl, mix all-purpose flour, sugar, baking powder, baking soda, and salt. With a pastry blender or 2 knives, cut in butter until mixture forms fine crumbs. Stir in whole wheat flour and oats.

2. Add yogurt; stir gently. If mixture is too dry to hold together, stir in milk, 1 tsp at a time, just until dough holds together (it should not be sticky).

3. Turn dough onto a lightly floured surface and knead gently 5 times to make a ball. Set on a lighlt greased baking sheet. Pat into a 7 inch circle. With a floured knife, cut a large 'X' on top of loaf.

4. Bake in a 375 degree oven until well browned (40 mins). Cool on cooling rack. Serve warm or cool.

Moroccan Chicken Soup

* taken from America's Test Kitchen: Best Simple Recipes

Serves 4-6 people

Ingredients:

1 Tbs vegetable oil

1 onion, chopped fine

2 tsp garam masala (if not available at the grocery store: substitute 2 teaspoons ground coriander, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground cinnamon, and 1/2 teaspoon ground black pepper, then measure out 2tsp)

5 cups low sodium chicken broth

1 14oz can diced tomatoes

2 16oz cans chickpeas, drained and rinsed

2 zucchini, cut into 1/2 inch pieces

1/2 cup plain couscous

1 rotisserie chicken, skin discarded and meat shredded

Directions:

1. Heat oil in Dutch oven over medium heat until shimmering. Cook onion until lightly browned (5 mins). Stir in garam masala and cook until fragrant (30 secs).

2. Add broth and tomatoes and bring to simmer. Stir in chickpeas, zucchini, and couscous and cook, covered, until couscous is tender (8 mins). Stir in chicken. Season with salt and peppper. Serve.

*this can easily be made into a vegan recipe by subbing the chicken broth for vegetable broth, and omitting the chicken