Carolina Kitchen
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Orange-Cranberry Quick Bread
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With its fragrant aroma dairy and enticing taste, this free bread makes a good breakfast or snack. When cooled completely, it freezes well. Baking for dairy-sensitive folks? Vegan margarine works instead of the butter. 2 ½ ½ 1½ 1 1 1
cups all-purpose flour teaspoon salt teaspoon baking soda teaspoons baking powder cup sugar cup chopped pecans cup fresh or frozen cranberries (no need to thaw) 3 tablespoons butter, melted Grated rind of 1 orange ¾ cup orange juice ½ teaspoon vanilla 1 egg Preheat the oven to 350 degrees. Spray a 9-by-5-inch loaf pan with nonstick spray. In a large bowl, stir together the flour, salt, baking soda, baking powder and sugar. Add the pecans and cranberries, and toss gently. In a medium bowl, stir together the melted butter, orange rind and orange juice. Stir in the vanilla and the egg until combined. Add the butter mixture to the flour mixture and stir to combine, but don’t over-mix. Pour the batter into the prepared loaf pan. Bake for about 1 hour or until a toothpick inserted in the center of the loaf comes out clean. Cool in the pan on a wire rack for about 20 minutes, or until you can touch the pan, then turn the loaf out onto the rack and let cool completely before serving. Yield: 1 loaf
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Unless otherwise noted, recipes on this page are from Debbie Moose (debbiemoose.com), who has authored seven cookbooks and is a former food editor for The News & Observer in Raleigh.
Fall Vegetable Casserole
This recipe can be a hearty side dish to roast chicken or turkey, or a vegetarian main dish by substituting vegetable broth for chicken broth. Apple cider gives the best flavor, but if using apple juice, purchase a brand with less sugar. We prefer the milder flavor of marjoram, but you can use oregano instead.
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tablespoons olive oil cup chopped onions pound cremini mushrooms, sliced cup pearled barley cup long-grain brown rice cups peeled sweet potatoes, butternut squash, or a combo, in 1-inch cubes
1 can (15 ounces) black beans, rinsed and drained 1 cup apple cider or apple juice 3 cups chicken broth or vegetable broth 1 teaspoon thyme 1 teaspoon marjoram ¾ teaspoons salt, divided
Preheat the oven to 375 degrees. Heat the olive oil in a large sauté pan on medium heat. Add the onions and cook until soft, about 5 minutes. Add the mushrooms and sprinkle on about ¼ teaspoon salt. Continue to cook until the mushrooms are soft, about 3 to 4 minutes. Remove the pan from the heat. Spread the barley and rice on the bottom of a 9-by-13-inch baking dish. Spread the sweet potato and squash cubes over the grains, then add the black beans. Sprinkle on about ½ teaspoon salt, then distribute the mushrooms and onions on top. Pour the apple cider or juice and the broth over the ingredients. It will look like a lot of liquid, but it’s needed to cook the grains. Sprinkle on the thyme and marjoram. Cover the pan tightly with aluminum foil and bake for about 1 hour, or until almost all of the liquid has been absorbed and the grains are cooked. Yield: 10–12 as a side dish; 8–10 as a main dish
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