What I'm planning to try next (tomorrow) is Mexican Chicken Quinoa Casserole - interesting insofar as it's a "first" in using black beans. Around here you only get them in the dried version so I'm making a very rough conversion of amount, I'm curious how it will turn out (and if my family will eat it ;-) ).
On a tangent - why does everyone seemingly shy away from recipes that have "healthy" in their name/description? I love having food that's good for my body and tastes great - healthy doesn't automatically have to mean bland or boring!?!?!? OK, end of rant...
A favorite go-to recipe when fall is in full force, showing its beautiful colors is what I dubbed the "Family Fruitbread" recipe which actually stems from my coworker Christian's grandmother if I can remember correctly. It's one of the best I've tried, a great mixture of spices, lusciously moist fruit and tasty nuts and flours. So without further ado...
Fruitbread aka Apfelbrot500g apples, coarsely grated (about 3 medium sized ones, Gala will fit just fine)
170g dried figs, chopped up into small pieces
100g walnuts or pecan nuts, coarsely chopped up
160g demerara (brown) sugar
80g sour cream
1.5 tsp ground cinnamon
1 tsp ground cloves
170g spelt flour (whole grain)
80g rye flour
1.5 tsp baking flour
1 egg (large)
0.5 tsp salt
Pre-heat oven to 200°C/390°F. Prepare a loaf pan, butter the inside and lightly coat with flour. Mix the fruits with rum, cover and let soak over night. Mix flours with baking soda and spices, blend egg, sour cream and salt, put all ingredients into a big bowl and stir until evenly mixed. Pour into the loaf pan, bake for 30 minutes. Reduce the oven temperature to 180°C/350°F and bake another 30 minutes. Remove from oven and let cool.
Yields 14 slices - nutrition values (per slice):
Calories - 228kcal
Fat - 6.5g
Carbs - 38.3g
Protein - 4.1g
As always, if you find errors in this recipe or find that my terminology/vocabulary isn't right please feel free to mail me with suggestions for improvement!