Tuesday, October 7, 2014

Gingerly Curry and Cake

Apples from WVU and winter squash from DeBerry Farm  are staples in my household during the Fall season.  The Chicken and Red Apple Curry recipe in Clean Eating Magazine was the foundation for tonight's entree.

Chicken, Apple and Squash Curry
(Serves 4)

1-6 oz. Chicken Breast
Cut in 3/4 inch pieces.

1 1/2 Tbsp. Whole Wheat Flour
1/2 tsp. Curry
Shake in ziploc bag.  Add chicken pieces and toss.  Brown in hot skillet sprayed with Pam.  Remove from pan.

1 tsp. Olive Oil
2 Tbsp. Diced Leek
2 tsp. Shaved Fresh Ginger
1 Red Apple, diced 
Saute for 5 minutes.
1/4 cup Apple Juice

1 Jester Squash
Cut in half and remove seeds.  Bake face side down in hot 425 degree oven for 25 minutes. Remove flesh and dice, leaving shell intact.

1 cup Low Sodium Chicken Broth
Apple mixture
Fill squash boats with chicken mixture.  Bake for 15 minutes until hot.

These little Ginger-Plum Cakes were simply delicious.  The recipe was inspired by Vegetarian Times.  Here's my take:

Ginger-Plum Cake
(3 Individual Bundt Cakes)

2 Tbsp. Sugar
1 Egg
Beat with mixer.  Add:

2 Tbsp. Nonfat Greek Yogurt
3 Tbsp. Earth Balance Buttery Spread   
(I heated on the defrost setting in the microwave for about 1 minute)

1 tsp. Lemon Peel
1 Tbsp. Shaved Fresh Ginger  

Stir in:
1/4 cup & 1 Tbsp. Whole Wheat Pastry Flour
1/4 cup & 1 Tbsp. All Purpose Flour
1/2 tsp. Baking Soda
Dash Salt
Portion into bundt pans sprayed with Pam.  Top batter with 4 slices each Red Plums.  Bake at 325 degrees 25 minutes.  

The flavor combination was delicious!


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