These muffins are packed with fiber and phytonutrients, but are still moist and sweet. They are a great way to use the applesauce I can each fall. When I make my own sauce, I leave the skins on, which provides more pectin and fiber. The skins break down in the cooking and further in the blender, so they aren’t noticeable … Read more
Gingerbread cookies are fun to make, but I was never too fond of eating them. Fresh, moist gingerbread, on the other hand — with it’s cake-like texture, pungent ginger tones and earthy molasses flavor, it’s hard to get enough of it. As with gingerbread cookies, you can add raisins or dried black currants by pressing them into the tops or mixing … Read more
Groundut stew is one of my all-time favorite comfort foods. Groundnuts are a family of legumes that include the peanut, and most have a similar flavor. They originate in Western Africa, but are also grown in Eastern Africa and other parts of the world as a staple food. Groundnut stew is widely enjoyed throughout sub-Saharan Africa, and with so many … Read more
I have nothing against canned beans in a pinch, but I prefer to cook my own because I can make them with less salt and more flavor. I make large batches, then freeze portions in 1- or 2-cup containers for use in recipes or to heat up as a side dish (or, better yet, as refried beans). If you don’t … Read more