Yummy Crunchy Chicken

1.) Cut chicken into thin strips.
2.) Marinate in mustard and salt and pepper for about an hour. Just make sure the chicken is covered.
3.) Preheat oven to 400.
4.) Grind 2 1/2 cups cornflakes in blender.
5.) Add garlic powder, salt, pepper, and chili powder (lightly) to the cornflake mix.
6.) Take chicken and coat in mixture of cornflakes.
7.) Place in oven for 10-15 minutes.

Cranberry Pumpkin Bread

AMAZING! Quite simply...amazing. Five minutes after baking half the loaf was gone.

1.) Preheat oven to 350 degrees.

2.) Grease 2 8x4 inch pans.

3.) Combine 3 1/2 cups whole wheat flour

1 cup packed brown sugar

2 tsps baking soda

1 tsp baking powder

3/4 tsp salt

2 tsps cinnamon

4.) Mix and set aside.

5.) In another bowl combine:

1 cup egg whites

1 (16 ounce) can of cranberry sauce

1 (15 ounce) can of pumpkin puree

1/3 cup vegetable oil

3 tbs vanilla

1 tbs orange zest (This really makes it)

6.) Mix together wet ingredients and add to dry ingredients.

7.) Place in pans and back at 350 for 50-55 minutes. Let cool for 10 minutes before removing from pan.

Corn Soup

I had never heard of corn soup before this week. I don't love corn, but I made this and it was quite good. This is the recipe I found from the Vegan Kitchen.

1.) In sauce pan, saute 1 onion and 4 cloves garlic with a dash of olive oil until brown.

2.) Add 1/2 tsp cumin

1/4 tsp cayenne pepper

black pepper to taste

3.) Place this in blender with 1lb frozen corn and 2 cups vegetable broth.

4.) BLEND!

5.) Place mixture back into the sauce pan. Add 1 additional cup vegetable broth.

6.) Saute for about 15 minutes, or until the soup gets a little thicker.

Quinoa and Black Beans

Yummy...

1.) Heat 1 tsp oil in bottom of a pain and saute 1 onion and 4 cloves garlic. Once brown add 1 cup sliced mushrooms and brown.

2.) Add 3/4 cup quinoa into saucepan and cover with 1 1/2 cups vegetable broth.

5.) Add

1 tsp cumin

1/4 tsp cayenne pepper

salt and pepper

6.) Bring mixture to a boil. Cover, reduce heat, and simmer 20 minutes.

7.) Add 1 cup corn kernels and 2 cans black beans. Mix in and continue to simmer for 5 minutes.

8.) Let pot sit without heat for 5 minutes and mix until light and fluffy.

Pumpkin Curry Soup

Just made for a good friend who let me and my mom stay with her while I was interviewing at a med. school. The recipe is easy, perfect for the fall, and wonderful. It is a mixture of many website recipes. It is also very healthy: no cream or butter involved.

Curry Pumpkin Soup
1.) Brown 1 white onion and 4-6 cloves of garlic (diced) in olive oil at the bottom of a large pot. Turn stove down to med.

2.) Add 2 large cans of pumpkin. I find this is just the easiest way of going.

3.) Double the amount of fluid with vegetable stock.

4.) Peel and cut 2-3 apples. Cut in thin slices and add to the mixture.

5.) Spice with:
2 tbs curry
1 tsp nutmeg
1 tsp cayenne pepper
(all of these things to taste really)

6.) Add about 1 cup orange juice or apple cider.

7.) Simmer until apple is soft on med-low. When apples are cooked mash with potato masher until smooth.

serve and enjoy

and

thank friend for letting you crash with her.