Gleanings of Wheat

Sorry guys, I forgot to take a photo...Tonight I played mad scientist in the kitchen - and my 8 year old commented on how good it smelled. Regardless of how it tasted I declared the meal a success b/c he is so incredibly picky. It gets better though, not only did it smell great it tasted great! Here's basically what I did: 4 boneless, skinless chicken breasts 2 tsp ground curry 2 tsp ground cinnamon 2 tsp lemon zest 1 can cranberry sauce salt & pepper to taste Preheat the oven to 350. Add a bit of olive oil to a baking pan, season the chicken with salt & pepper. Bake for 20 minutes. Meanwhile, add the rest of the ingredients to a bowl and mix together. After 20 minutes top the chicken with the cranberry mixture (reserve 2 tbsp per person for dipping) and bake until the chicken is cooked through. I served this up with some white rice.

Giada posted this on her website earlier and it sounds incredibly interesting! 3/4 cup ( 1 1/2 sticks) unsalted butter, at room temperature. plus more for the pan 1 cup all- purpose flour, plus more for the pan 1/2 cup fine yellow cornmeal 1 teaspoon baking powder 1/8 teaspoon fine sea salt 1/4 cup grated orange zest (from 2 large oranges) 3/4 cup dried cranberries, chopped into 1/4-inch pieces 1 1/4 cups sugar 1/2 teaspoon pure vanilla extract 4 large egg yolks, at room temperature 2 large eggs, at room temperature Place an oven rack in the center of the oven and preheat the oven to 350F. Butter and flour a 9-inch round cake pan. In a medium bowl, whisk together the flour, cornmeal, baking powder, salt and orange zest. Place 3 tablespoons of the flour mixture in a small bowl. Add the chopped cranberries and toss to coat. Using a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Beat in the...

MckMama posted a recipe that sounds really interesting. I haven't made couscous in months, and this definitely peaked my interest. 2 cups instant couscous 1 cup dried cranberries (or raisins) 1/2 cup chopped walnuts (or toasted halved almonds) 2 teaspoons white onion, very finely chopped 1 32 oz. can chicken broth dash salt dash black pepper In a medium bowl, combine couscous, dried cranberries, onions, salt and pepper. Bring chicken broth to a boil. Pour in couscous mixture. Allow to sit, covered, for 10 minutes, or until the couscous has absorbed all the broth. Once broth has been absorbed, fluff with a fork. Sprinkle chopped walnuts over couscous. Serve immediately.