Curry Barley with Cranberries, Raisins and Pecans


Curry Barley with Cranberries, Raisins and Pecans
Curry Barley with Cranberries, Raisins and Pecans

Curry Barley with Cranberries, Raisins and Pecans


1 tbsp olive oil

¾ cup onion, chopped

2 cloves garlic, minced (2 tsp)

1½ tsp curry powder

½ tsp turmeric

½ tsp allspice

¼ tsp salt

⅛ tsp pepper

3 cups chicken broth

1 cup dried pearl barley

⅓ cup cranberries

⅓ cup raisins

⅓ cup pecans, coarsely chopped


Heat oil in a skillet over medium heat.  Add onions and saute until crisp-tender, about 4 minutes.  Add garlic and saute for an additional 2 minutes.

Stir curry, turmeric, allspice, salt, pepper and chicken broth. Bring to a boil.

Add barley, cranberries and raisins.  Reduce heat to medium-low, cover and simmer for 40 minutes or until barley is tender and all water is absorbed.

Remove from heat and allow barley to stand, covered, for 10 minutes.  Stir in pecans and serve immediately.

6 servings, 200 calories per serving

Hack:  Leftovers can be stored in the fridge for up to one week or frozen for up to 3 months.


Cinnamon Brown Sugar Oatmeal with Raisins

Cinnamon Brown Sugar Oatmeal with Raisins
Cinnamon Brown Sugar Oatmeal with Raisins

Cinnamon Brown Sugar Oatmeal with Raisins


½ cup milk

½ tsp vanilla

1 tbsp raisins

¼ cup old-fashioned rolled oats

2 tbsp brown sugar

⅛ tsp cinnamon


Measure milk, vanilla and raisins into a small saucepan and bring to boil over high heat.

Stir in oats, brown sugar and cinnamon and bring back to boil. Turn heat down to medium and cook for 5 minutes, stirring occasionally.

Cover the pan and let oatmeal stand for 3 minutes. Serve immediately.


1 serving, 250 calories per serving



Homemade Dried Fig Chutney

Dried fig chutney is thick, flavorful and spicy jam that’s mildly sweet. It’s great on crackers for snack time or as a saucy side to your favorite meal!

Dried Fig Chutney

Dried Fig Chutney

Course side, Snack
Cuisine Indian
Servings 2 tbsp
Calories 60 kcal


  • ½ lb dried figs (14 figs, two cups chopped)
  • 2 cups water
  • ½ onion, chopped (about 1 cup)
  • ½ cup raisins
  • 1 clove garlic, minced (1 tsp)
  • ½ cup apple cider vinegar
  • ¼ tsp salt
  • ½ tsp allspice
  • ½ tsp coriander
  • ½ tsp cinnamon
  • ½ tsp dried ginger
  • ½ tsp chili powder
  • ½ cup brown sugar


  • Remove any hard stems from figs and roughly chop. Place them in a medium saucepan with water. Cover and bring to boil.
  • Remove from heat and allow to sit for 15-20 or until tender. Drain the figs and return to the pan.
  • Add the onion, raisins, garlic, vinegar and spices to the pan. Return to the stovetop and bring to a boil.
  • Turn heat down to medium-low and simmer until onions and raisins are tender and all liquid is absorbed, 25-30 minutes.
  • Add brown sugar, turn heat to medium-high and simmer, stirring constantly, until liquid from melted brown sugar is absorbed, about 5 minutes.
  • Hack: Cover chutney tightly and store in the refrigerator for up to 2 months.
Keyword afternoon tea, chutney, cracker spread, dried figs, Indian cuisine, Indian food, jam, jelly, pickle, preserve, puree, relish, spread

Did you know?  Figs, whether fresh or dried, are a nutritional powerhouse!

Suggestion: Use this chutney in grilled cheese sandwiches or stuffed chicken breast!

Colorful And Creamy Broccoli Coleslaw

Creamy broccoli coleslaw is a tasty and colorful twist on a summer classic! Serve it with grilled ribs, bbq chicken, sandwiches or all by itself!

Creamy Broccoli Coleslaw

Creamy Broccoli Coleslaw

Course Salad, Side Dish
Servings 2
Calories 257 kcal


  • 1 cup red cabbage, shredded (about ⅛ head)
  • 1 cup broccoli florets, cut into small stalks
  • ½ cup raisins
  • ¼ cup matchstick carrots
  • ½ cup coleslaw dressing


  • Toss all ingredients in a small bowl. Serve immediately.
  • Hack: Cabbage, broccoli and carrot mixture can be made ahead and stored in a tightly sealed bag or container for up to 5 days. Add raisins and dressing when ready to serve.
  • Hack: Check the produce department of your local grocery store for pre-cut broccoli florets to avoid having to buy an entire head. You may also be able to find them in the salad bar.
  • Hack: Ask the produce clerk to cut a head of cabbage into wedges so you’ll only have to buy what you need. They’ll wrap the leftover pieces and put it back on the shelf for sale.
  • Hack: Matchstick carrots can be found in the packaged section of the produce department or on the salad bar. Freeze any leftover carrots for use in cooking.
Keyword barbecue sides, broccoli, cold side dish, cole slaw, cole slaw dressing, coleslaw, coleslaw dressing, picnic food, raisins, red cabbage, salad, vegetable side dish

Did you know?  Cabbage is part of the cruciferous collection of vegetables that are associated with lowering the risk of some types of cancer.

Suggestion: This dish pairs perfectly with Slow Cooker Barbecue Pulled Pork!

Suggestion: Use any leftover cabbage to make this roasted red cabbage and shrimp recipe or Oven Braised Pork Roast with Red Cabbage and Leek!

Easy Classic Bread Pudding

Who doesn’t love freshly made easy classic bread pudding? It comes together quickly, can be assembled up to 12 hours in advance and is inexpensive to make.

Easy Classic Bread Pudding

Easy Classic Bread Pudding

Course Dessert
Servings 3
Calories 260 kcal


  • 2 cups loosely packed cups sturdy bread, cut into cubes (2-3 slices)
  • 2 tbsp raisins
  • 1 tbsp butter, melted
  • 1 egg, beaten
  • ½ cup milk
  • 3 tbsp sugar
  • ¼ tsp cinnamon
  • ¼ tsp vanilla


  • Toss bread and raisins in an greased oven-safe 4 cup casserole.
  • In a small bowl, mix butter, egg, milk, sugar, cinnamon and vanilla. Pour over bread and toss to combine.
  • Bake at 350℉ for 20 minutes or until a knife inserted in the center comes out clean (with an internal temp of 160℉)
  • Serve warm or cold.
  • Hack: Any type of sturdy, plain bread can be used for bread pudding. Stale bread works as well but wait at least 30 minutes to bake so the liquid can soften the bread.
  • Hack: Assembled bread pudding can be stored, covered, in the refrigerator for up to 12 hours before baking.
  • Hack: Store leftovers in the refrigerator for up to 5 days or frozen for up to 3 months.
Keyword baked dessert, bread casserole, bread pudding, buffet, day-old bread, dessert, egg casserole, raisins, stale bread, vegetarian

Did you know?  Bread is one of the most widely consumed food in the world and bread pudding evolved as a way to use up the stale scraps.  Check out more fun facts here.

Suggestion:  Drizzle this delicious dessert with some homemade caramel or vanilla dessert sauce!


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