Monthly Archives: November 2013

Mixed Nuts Maple Bars



  • ½ cup all purpose flour
  • ½ cup whole wheat flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • pinch of salt
  • 1 egg
  • 1/3 cup maple syrup
  • ¼ cup canola oil
  • ¼ cup freshly squeezed ornge juice
  • ¾ cup toasted mixed nuts (such as cashew nuts, walnuts, almonds, and hazelnuts)
  • ½ cup chocolate chips
  • Recips of Chocolate-Hazelnut frosting
  • 1/3 cup toasted mixed nuts (such as cashew nuts, walnuts, almonds, and hazelnuts)

Hazelnut frosting:

  • ¼ cup chocolate hazelnut spread
  • 3-4 tablespoons orange juice
  • 1 tablespoon maple syrup
  • 1 ¼ cups powdered (confectioners) sugar


  • Preheat oven to 350F.  Grease and lightly flour a 9×9 inch baking pan.
  • In a large bowl combine flour, baking powder, baking soda, and salt.
  • In a separte bowl whisk together egg, maple syrup, oil, and orange juice.
  • Add egg mixture to flour mixture and stir to combine
  • Stir in the 1½ cups nuts and chocolate chips
  • Spreak in prepared pan and bake for about 30 minutes or until a tooth pick inserted in center comes out clean.
  • Cool on wire rack and spread with chocolate hazelnut frosting.
  • Sprinkle with the rest of the nuts.

Black Eyed Peas and Potato Curry



  • 1 ½ cups cooked and drained black eyed peas
  • ¼ cups sliced red onion
  • 3-4 cloves garlic
  • 1 medium tomato
  • 1-2 teaspoons canola oil
  • Pinch of hing (Asaefotida)
  • 1 teaspoon chili powder
  • 1 teaspoon coriander seeds
  • ½ teaspoon cumin seeds
  • 3 green chilies
  • 1 medium potato
  • ¼ cup coconut milk
  • Salt to taste
  • Oil for frying


  • Peel and chop potatoes into about 1 inch cubes
  • Wash thoroughly to remove the starch.  You must wash as many times until the water is clear and not milky
  • Drain on paper towel
  • Heat oil in a vessel and when hot add potatoes and deep fry until they are golden brown
  • Drain on paper towel
  • Grind cumin and coriander seeds and set together
  • Chop garlic and tomatoes into small pieces
  • Slit green chilies lenghwise
  • In a covered saucepan add oil and when hot add onion and garlic and fry until golden
  • Add chopped tomatoes, green chilies, chili powder, ground cumin-coriander powder, hing and mix well
  • Add about ¼ cup water and cook on low flame until tomatoes are soft and sauce consistency
  • Add black-eyed peas, fried, potatoes, coconut milk, salt and add about ½ cup water.
  • Cover and cook until gravy thickens