APPLE CINNAMON DESSERT

APPLE CINNAMON DESSERT

Posted on by Shal

Warm Apple Cinnamon Dessert

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Course Dessert

Ingredients
  

  • 4-6 Apples cored and sliced (you can leave the skin on)
  • 1-2 tbsp Brown sugar to taste
  • ¼ tsp nutmeg powdered
  • ¼ tsp cloves ground
  • 1 tsp lemon juice
  • ¼ cup raisins (optional)
  • ¼ cup walnuts broken into small pieces (optional)

Instructions
 

  • Preheat the oven to 350F
  • Grease a large baking dish
  • Combine all the ingredients in the large baking dish
  • Bake for 30-40 minutes until apples are soft

Notes

This dish can also be made in a slow cooker on high for 2 hours. 
It can be served with vanilla ice cream or is delicious by itself. 
Keyword Dessert, Fall, Winter
OATMEAL PUMPKIN BREAKFAST BARS

OATMEAL PUMPKIN BREAKFAST BARS

Posted on by Shal

OATMEAL PUMPKIN BREAKFAST BARS

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Course Breakfast

Ingredients
  

  • 1 cup Old Fashioned Oats
  • ¼ cup Ground flaxseed
  • ¼ cup Chia seeds
  • ⅓ tsp Baking Soda
  • 1 ½ tsp Baking powder
  • 1½ tsp Cinnamon
  • 1 can Pumpkin Puree 15 oz can, not pumpkin pie filling
  • 3 Eggs beaten
  • 1 Banana mashed
  • ¼ cup Chocolate Chips Semisweet or dark

Instructions
 

  • Preheat oven to 350 degrees
  • Line the base of a rectangular baking dish with parchment paper and lightly grease the entire dish.
  • Mix the dry ingredients together.
  • Combine the eggs, banana and pumpkin well.
  • Add the pumpkin mixture to the oat mixture and stir well.
  • Stir in the chocolate chips.
  • Pour and spread the mixture in the prepared pan. It is rather thick.
  • Bake for 30 minutes or until a toothpick comes out clean.
Keyword Breakfast, oatmeal, pumpkin, snack
WHITE BEAN SOUP

WHITE BEAN SOUP

Posted on by Shal

White Bean Soup

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Equipment

  • Pressure Cooker / Instant pot (optional)

Ingredients
  

  • 1 bag White beans Cannellini or Great Northern if possible
  • 1 Onion
  • 1 tsp Garlic, chopped
  • 2-3 Carrots small cubes
  • 1-2 Stalks Celery small cubes
  • 1 tbsp Avocado or olive oil
  • 1 tsp Cumin powder
  • 1 Bay leaf
  • Salt to taste
  • 1 tbsp Tomato paste mixed with a little water
  • 5 cups Water

Instructions
 

  • Soak the white beans overnight, if possible
  • Drain, rinse and cook the beans with salt in a pressure cooker/ instant pot or on the stove until they are soft. About 10 minutes in the electric pressure cooker with natural pressure release.
  • Drain and set aside
  • Heat the oil in a thick bottomed deep pan.
  • Add the onions and sauté until they are translucent.
  • Add the minced garlic and sauté for a couple of minutes, stirring so they don't burn. If it is getting stuck to the bottom of the pan, add a tiny bit of water.
  • Add the chopped celery and carrots. Cook until softened.
  • Add the tomato paste. Keep stirring. Add a little water if it is getting stuck to the bottom of the pan.
  • Once the tomato paste no longer has a raw smell, add the cooked beans, water, salt, pepper and bay leaf.
  • Allow the mixture to come to a boil and then reduce the heat to low.
  • Allow the soup to simmer for about 20 minutes. If it is getting too thick, add water 1/2- 1 cup cup at a time. If it is too "liquidy", allow it to boil a little longer, stirring so that it doesn't get stuck on the bottom of the pan.
  • Once it has cooked for about 20 minutes, adjust seasonings and allow it to reach the preferred consistency.
  • Discard bay leaf and serve hot.
Keyword Dinner, Fall, Instant Pot, Pressure Cooker, Soup, Winter
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