Recipe
17 Feb 2007

Cinnamon Raisin Swirl Sandwich

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I spent the summer of 2002 in New York City interning at YM Magazine. The internship paid in glittery nail polish and Avril Lavigne CDs, which meant little money for exploring the NYC food scene. In search of cheap eats, I hit up joints like Gray’s Papaya (Recession Special) and Peanut Butter and Co. This recipe was inspired by the Cinnamon Raisin Swirl™ Sandwich I had at Peanut Butter and Co.

  • 2 slices of whole wheat bread
  • 2 tablespoons peanut butter
  • 2 tablespoons cream cheese
  • Cinnamon
  • 1 apple (preferably Granny Smith)
  • Raisins

Cut apple into thin slices 1/8″ thick. Toast bread. Spread peanut butter on one slice of bread and cream cheese on the other. Sprinkle the peanut butter slice with cinnamon and sprinkle raisins on the cream cheese slice. Add apple slices, assemble, and enjoy.

Recipe
15 Feb 2007

Cinnamon and Sugar Doughnuts

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  • 1 1/2 cup all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 2 teaspoons baking powder
  • 1 egg
  • 1/2 cup sugar
  • 1 tablespoon melted butter
  • 1/2 cup milk
  • Cinnamon and sugar
  • Oil

Whisk together the flour, salt, nutmeg, cinnamon, and baking powder in a medium-sized bowl. Set aside. Whisk together the egg, sugar, butter, and milk in a large-sized bowl. Add the dry ingredients to the wet ingredients and combine thoroughly. The batter will be sticky, so either use a spoon or a pastry bag to extrude the dough for frying.

Pour two inches of oil into a heavy medium saucepan. When the oil is hot, extrude a ball of dough approximately an inch in diameter into the oil. Fry the donuts until they are golden brown, then remove them and place them on a paper towel.  If the oil is too hot, the donuts will brown before they are cooked through, so it is a good idea to sample a couple as you go along and adjust the heat accordingly.  While the donuts are still hot, drop them into a bowl with half a cup of sugar and a few sprinklings of cinnamon. Move the donuts around until they are well-coated.

Recipe adapted from Indy Food

Recipe
15 Feb 2007

Cinnamon Chicken with Mandarin Oranges, Whole Wheat Couscous and Dried Fruit

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  • 2 chicken boneless and skinless chicken breasts
  • 4 teaspoons ground cinnamon, divided
  • 1 tablespoon olive oil
  • 11-ounce can of mandarin oranges
  • 1 chopped onion
  • 1 1/2 cup mixed chopped dried fruit (such as raisins, craisins)
  • 2 14-ounce cans low-salt chicken broth
  • 2 cups of whole wheat couscous
  • 4 teaspoons finely chopped fresh mint, divided

Preheat oven to 375°F. Sprinkle chicken with salt, pepper, and 2 teaspoons cinnamon. Heat oil in large ovenproof skillet over medium-high heat. Add chicken and cook until slightly browned, about 3 minutes. Turn chicken, add mandarin oranges and half of juice atop chicken, and transfer skillet to oven. Roast chicken until thermometer inserted into thickest part of thigh registers 175°F, about 20 minutes. Transfer chicken to plate; tent with foil.

Add onion to drippings in same skillet; sauté onion over medium-high heat until beginning to brown, about 5 minutes. Add dried fruit and remaining 2 teaspoons cinnamon; stir to coat. Add broth; bring to boil. Remove skillet from heat, stir in couscous and 2 teaspoon mint. Cover and let stand 5 minutes. Season couscous to taste with salt and pepper.

Mound couscous on platter; place chicken atop couscous. Sprinkle with 2 teaspoon mint and serve.

Makes 4 servings.

Adapted from Bon Appétit, December 2005