Apple cranberry bread

Fall bread great for rainy days.

1 cup flour

3/4 cup flax flour

1/4 tsp salt

1 1/2 tsp baking soda

1 1/2 tsp cinnamon 

3/4 tsp cloves

1/4 cup heavy cream (or softened butter)

3/4 cup brown sugar

1 egg

1 1/2 cup applesauce

1/2 cup dried cranberries

1. Grease one bread loaf pan.  Preheat oven to 300 degrees F.

2. Combine flours, salt, baking soda, cinnamon, and cloves.

3. Whip heavy cream to whipped cream consistency, then add brown sugar til fluffy.  Mix in egg, then applesauce.

4. Add dry ingredients to applesauce mixture.  Mix in cranberries.

5. Place in bread pan and bake for 70 minutes.

6. Let cool for five minutes, then take out of pan and cool on rack.  Enjoy.

Slow-Cooker Chicken Curry

This is a delicious crowd pleaser that takes very little effort.  Perfecto!  Add carrots, potatoes, or your favorite veggie to change it up. Serve with jasmine or basmati rice.  Serves 8. 

Photo and recipe from Martha Stewart here. 

3 pounds boneless, skinless chicken thighs, trimmed

2 medium onions, halved and thinly sliced

8 garlic cloves, thinly sliced

16 thin slices peeled fresh ginger (about 1 ounce)

2 tablespoons curry powder, preferably Madras

1 teaspoon ground coriander

1 teaspoon ground cumin

Coarse salt

2 packages frozen green peas (10 ounces each)

2 cups unsweetened coconut milk

1/2 cup toasted cashews (optional, for serving)

1/4 cup cilantro leaves (optional, for serving)

1. In a 5-quart slow cooker, toss chicken, onion, garlic, ginger, curry powder, coriander, and cumin to coat. Season with 2 teaspoons salt. Cover, cook on high setting until chicken is fork-tender, about 4 hours (do not uncover while cooking).

2. Stir in coconut milk and peas; cover, cook until peas are heated through, about 20 minutes.

3. Transfer chicken to a large bowl; shred with fork. Return to pot; toss with sauce.

4. To serve, garnish with 1/2 cup toasted cashews and 1/4 cup fresh cilantro leaves, if desired.