Cranberry Chutney

What I had:

• 1 ½ cup mango cubes, thawed if frozen
• 1 ½ cup fresh cranberries (half the amount if using dried cranberries)
• 1 teaspoon grated ginger
• 3 tablespoons sugar
• ¼ teaspoon salt
• 1 cinnamon stick, about 2 inches
• ¼ teaspoon ground cardamom
• 1 tablespoon balsamic vinegar

What I did:

• In a saucepan on a medium low flame, cook all the ingredients for the chutney for 7-10 minutes.
• Once it reaches a jelly-like chutney consistency, turn off the flame. Keep in mind that chutney thickens further upon cooling.
• Discard the cinnamon stick prior to serving.

 

Banana nut muffins



What I had:

• 1 ¹⁄₈ cup all purpose flour
• 1 ¹⁄₂ teaspoon baking powder
• ¹⁄₂ teaspoon salt
• ¹⁄₂ teaspoon cinnamon
• 2   overripe bananas
• ¹⁄₂ cups sugar
• ¹⁄₄ & ¹⁄₈ cup coconut oil
• 1 egg
• ¹⁄₂ cup pecans, chopped (optional)

What I did:

• Mixed the flour, baking powder, salt & cinnamon in a bowl
• Mixed the bananas, sugar, egg & coconut oil using a hand mixer in a second bowl
• Poured the dry ingredients into the wet ones and mixed well
• Stirred in the pecans
• Divided the mix into 12 muffin cups
• Baked for 29 minutes at 375 degrees
• Let cool for 10 minutes before attacking them

Crab quiche

What I had:

• 8 oz crab meat
• 1 can pillsbury crescent roll
• 1/4 cup chopped red onion
• 1/4 cup chopped poblano peppers
• 1/2 cup chopped red bell pepper
• 8 eggs beaten
• Salt, pepper, paprika to taste
• Old Bay, as much as you can handle

What I did:

• Sautéed the onions, and both peppers in a tablespoon of olive oil for a couple minutes
• Added salt, pepper, paprika and mix well
• Added the crab meat and Old Bay, tasting as I went
• Pre-heated the oven to 375
• Unrolled the crescents and layered a 9" pie dish, cutting and replacing as needed, pinching together any seams
• Baked for 6 minutes
• Whisked the sautéed mixture into the eggs, and poured into partially baked crust
• Baked for 40-45 minutes till edges are brown and the filling is set
• Enjoyed with my favorite hot sauce