Walnuts star in this Cranapple-Walnut Crumble.
Updated: January 10, 2012 3:05PM
You ask, we deliver!
Today, Mollie Katzen provides Cranapple-Walnut Crumble, a super-easy fruit dessert requested by W.M. of Chicago. Cynthia Calvillo, who operates I’ll Cook — which delivers homemade heat-and-serve meals in the Chicago area — shares her recipe for Chicken Tetrazzini, requested by G.B. of Palos Heights.
For readers trying to increase vegetable consumption in 2012, try this Roasted Sweet Potato Salsa from Martha Stewart: Preheat oven to 450 degrees. On rimmed baking sheet, toss together 1 large (1 pound) sweet potato (peeled and diced small) and 1 tablespoon extra-virgin olive oil. Roast until sweet potatoes are tender and browned in spots (about 20 minutes). Transfer to large bowl and cool completely.
Add 1 medium tomato (diced small), 1 avocado (diced small), 2 tablespoons chopped fresh cilantro and ¼ cup fresh lime juice (from 2 limes). Season with coarse salt; toss to combine. Makes 4 cups. Serve with crackers or toasted baguette, scatter over chopped lettuce for a simple salad, use as a topping for chicken tacos or nachos, fold into scrambled eggs or stir into couscous or rice for easy side dish.
Please help with a non-watery recipe for baked custard.
I need a fairly easy recipe for puttanesca, a spicy Italian dish.
Any recipes for pomegranate vinaigrette?
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