Pumpkin Bread

This bread is great! I found the recipe on Epicurious and have made it twice in 3 days! I made a minor change and that was to add 2 1/2 cups of sugar instead of 3. I might even just make it with 2 cups next time. Also, I made one loaf and regular-sized muffins and mini-muffins. The regular muffins cooked in about 30 minutes and the mini-muffins in about 20 minutes.


Spiced Pumpkin Bread
INSTRUCTIONS

• 3 cups sugar
• 1 cup vegetable oil
• 3 large eggs
• 1 16-ounce can solid pack pumpkin
• 3 cups all purpose flour
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup coarsely chopped walnuts (optional)

PREPARATION

Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts, if desired.

Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.

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Zucchini Bread(s)

Tonight I made two different zucchini bread recipes because I still had some zucchini that was given to us by our neighbor a few weeks back. I shredded it, froze some, and used some for bread. I didn't intend to make two different recipes but decided it was the perfect time to compare two recipes from Paula Deen. I also didn't intend for this to become a competition (and it really isn't) but I know have a clear favorite!

The first recipe I made was this one by Paula Deen and comes from the Food Network. I made it a year ago and it was great! I made it a few months ago and it wasn't so great. I don't know why it was so different but it seemed too moist and looked so sad. The center sank and the flavor was okay but the bread was just too heavy. I thought I'd give it another chance tonight and it looks pretty sad again. I haven't had a chance to taste it but I think it is going to be too heavy/moist.

The second recipe is another recipe by Paula Deen and is very similar the the first one but calls for a little bit less of each ingredient. You use the same amount of oil, though. Hmm??? Another difference is that you add baking powder. Oh, and this one also has chocolate chips AND orange rind! This recipe is baking right now but it already looks 100% better than the first recipe! (Looks like it's Paula Deen's recipe from 2008 on the Food Network.)

Recipe #2: (the winner)
Chocolate Chip Zucchini Bread

Ingredients

• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 3 eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped pecans
• 1 cup semisweet chocolate chips
• 1 tablespoon orange zest
• Whipped cream, for serving
• Zucchini ribbons, for serving

Directions

Preheat oven at 350 degrees F. Grease (2) 9 by 5-inch loaf pans.

Sift together flour, baking powder, salt, spices and baking soda.

In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, pecans, chocolate chips, and orange zest. Stir in sifted ingredients. Pour into prepared loaf pans.

Bake for 50 minutes, or until a skewer inserted in the middle comes out clean. Remove loaves from pans and cool. Chill before slicing. Serve with whipped cream and ribbons of zucchini.

Recipe #1:

Zucchini Bread

Ingredients

• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 3 eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped pecans
• 1 cup semisweet chocolate chips
• 1 tablespoon orange zest
• Whipped cream, for serving
• Zucchini ribbons, for serving

Directions

Preheat oven at 350 degrees F. Grease (2) 9 by 5-inch loaf pans.

Sift together flour, baking powder, salt, spices and baking soda.

In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, pecans, chocolate chips, and orange zest. Stir in sifted ingredients. Pour into prepared loaf pans.

Bake for 50 minutes, or until a skewer inserted in the middle comes out clean. Remove loaves from pans and cool. Chill before slicing. Serve with whipped cream and ribbons of zucchini.

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Breakfast Quinoa

We tried quinoa for the first time last fall and really liked it. We've only made it as a side and haven't explored other cooking options with it until this week. I came across a breakfast quinoa recipe in the February 2010 issue of Martha Stewart and it's delicious! It takes about 15-20 minutes to prepare so it might not be something we eat when our time is limited for preparing and eating breakfast but it is one I hope we can have often.

Breakfast Quinoa

Ingredients

Makes 2 cups

• 2 cups whole or low-fat milk, plus more for serving
• 1 cup quinoa, rinsed
• 3 tablespoons light-brown sugar, plus more for serving
• 1/8 teaspoon ground cinnamon, plus more for serving
• 1 cup (1/2 pint) fresh blueberries, plus more for serving

Directions

1. Bring milk to a boil in a small saucepan. Add quinoa, and return to a boil. Reduce heat to low, and simmer, covered, until three-quarters of the milk has been absorbed, about 15 minutes.
2. Stir in sugar and cinnamon. Cook, covered, until almost all the milk has been absorbed, about 8 minutes. Stir in blueberries, and cook for 30 seconds. Serve with additional milk, sugar, cinnamon, and blueberries.

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Crispy Hash Browns

Made hash brows this morning and they were just like I like them, crispy! I found the "Crispy Hash Browns" recipe with the "secret" step at Simply Recipes.

Crispy Hash Browns

Ingredients

• 3 Tbsp olive oil, canola oil, or grapeseed oil
• 1 lb Russet baking potatoes, peeled and grated
• Salt and pepper

Equipment needed:
Large frying pan (at least a 9" diameter bottom)
Potato ricer

Method

1 Heat 3 Tbsp of oil in a large frying pan on medium high heat.

2 While the pan is heating, squeeze out as much moisture as you can from the grated potatoes. It's easiest to do this with a potato ricer, using it much like you would a garlic press, except you don't force the potatoes through the ricer. You just press out the moisture. If you don't have a ricer, use paper towels to squeeze out as much moisture as you can from the grated potatoes.

3 When the oil in the pan heats up to the point of shimmering, but not smoking, add the grated potatoes, spreading them out along the bottom of the pan. The potatoes should not be too thick in any one place, no more than a half inch thick. Sprinkle some salt and pepper on the potatoes. After a few minutes, lift up one edge of the potatoes and see how done they are. If they have fried to a golden brown they are ready to flip. Use a large spatula to flip the potatoes over all at once, or divide the large potato cake into halves or quarters and flip. Continue to cook until they are golden brown on the bottom.

Serves 4.

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Homemade Muesli

I haven't made this recipe yet but found it online and I think the kids will like it. It seems pretty similar to the homemade granola recipes I make.

(UPDATE: I have made this recipe and think it is our new favorite "granola". It is easy and quick and tastes great too!)

Scandinavian Muesli
Make Ahead Tip: Cover and refrigerate for up to 2 weeks.

2 cups old-fashioned or quick-cooking (not instant) rolled oats
2/3 cup rye flakes or wheat flakes (see Note)
1/3 cup coarsely chopped almonds (1 3/4 ounces)
2 tablespoons flaked coconut (sweetened or unsweetened)
1/2 cup raisins
2 tablespoons honey
1/2 teaspoon vanilla extract
Pinch of cinnamon
1/4 cup flaxseeds, ground (optional; see Tip)

1. Preheat oven to 350°F. Coat a baking sheet with cooking spray. Spread oats and rye (or wheat) flakes on the baking sheet. Bake for 10 minutes. Stir in almonds and coconut; bake until the oats are fragrant, about 8 minutes. Turn off the oven. Stir raisins into the muesli.
2. Microwave honey for 10 seconds in a glass measuring cup. Stir in vanilla and cinnamon; drizzle over the muesli and stir to coat. Return the muesli to the turned-off warm oven and let cool completely, about 2 hours. Stir in flaxseeds, if using.

Makes 8 servings, about 1/2 cup each.

Per serving:196 calories; 5 g fat (1 g sat, 2 g mono); 0 mg cholesterol; 34 g carbohydrate; 6 g protein; 5 g fiber; 6 mg sodium; 209 mg potassium. Nutrition bonus: Fiber (18% daily value).

Ingredient Note: Rye or wheat flakes are simply rye or wheat kernels that have been steamed and rolled, oatmeal-style. Look for them in natural-foods stores.

Tip: Grind flaxseeds in a clean coffee grinder or dry blender just before using.

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Banana-Chocolate Chip Muffins

Tomorrow is our turn to take snack to school. Of course, the teacher has asked for a healthy snack and also for a snack that the kids can eat while they do their school work. Oh, and there is a child with nut allergies. Hmmm, I'm feeling challenged about this. I don't want to send pre-packaged snacks because I know I can find something healthier but that means I have to take more time to make a good snack. I've been thinking about it for 4 days now (ridiculous!!!, I know) and have finally decided on banana-chocolate chip mini-muffins and cut-up cantaloupe on skewers. (Thanks to Tess for the muffin suggestion.)

I found the recipe for Banana-Chocolate Chip Muffins on Epicurious and it has rave reviews. I'm baking it right now and I think it will be a good one. I did modify the recipe as a few people suggested in the reviews by
-reducing sugar from 3/4 cup to 1/2 cup
-adding 1/2 teaspoon of baking soda and 1 teaspoon of vanilla and substituting 1/s cup of a.p. flour with 1/2 cup of whole wheat flour.
Also, I only baked them for 15-17 minutes because they were mini-muffins.

Next time I think I will also modify the butter amount either by reducing it to 1/4 cup butter and 1/4 cup canola oil or 1/4 cup yogurt or 1/4 cup applesauce. I'll probably use yogurt if I have some on hand.

BANANA-CHOCOLATE CHIP MUFFINS
(This recipe made 48 mini muffins)
INGREDIENTS:

• 1 1/2 cups all purpose flour
• 2/3 cup sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup mashed ripe bananas (about 2 large)
• 1 large egg
• 1/2 cup unsalted butter, melted
• 1/4 cup milk
• 3/4 cup semisweet chocolate chips

PREPARATION:

Preheat oven to 350°F. Line twelve 1/3-cup muffin cups with foil muffin liners. Mix flour, sugar, baking powder and salt in large bowl. Mix mashed bananas, egg, melted butter and milk in medium bowl. Stir banana mixture into dry ingredients just until blended (do not overmix). Stir in chocolate chips.

Divide batter among prepared muffin cups, filling each about 3/4 full. Bake muffins until tops are pale golden and tester inserted into center comes out with some melted chocolate attached but no crumbs, about 32 minutes. Transfer muffins to rack; cool.

REVIEW:

I have now tasted the muffins and they are delicious!!!

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Another Granola Recipe

I am going to make this new granola recipe this week. I can't wait to try it because I'm getting bored with the other recipe(s) I make. The orange rind in this new recipe sounds especially DELICIOUS and I think I'll add some dark chocolate chips too!

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Fiber-licious Muffins

This recipe was given to us by a nurse at our pediatrician's office to help one of our children become more "regular". It is easy and fun to put together so let your kids help you out with this one!
(I only used half the batter and refrigerated the rest. I was told it will keep for up to three weeks but maybe she was referring to the baked muffins??? What do you think?)

Fiber/Bran Muffins
Mix together:
1 cup boiling water
3 cups 100% bran cereal

Add:
1/4 cup wheat germ

Mix together then add to above ingredients:
1/2 cup sugar
1/2 cup butter (softened)
2 cups buttermilk
2 eggs

Add:
2 1/2 cups flour
2 1/2 teaspoons baking soda

Add ins: raisins, carrots, blueberries, craisins, choco chips, . . .

MIX IT ALL, POUR INTO MUFFIN TINS

Bake: 400°F for 15 minutes

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A few recipe links

Below are some links to recipes that I'd like to try. I haven't made these but they sound good.

lemon shortbread bars
quick quiche (last-minute recipe from Amy Karol)
basic chocolate chip cookie
high fiber pancake mix
chicken salad

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Steel-cut oats

I found a recipe for steel-cut oats and didn't want to forget it so thought I'd post it here.
Recipe can also be found at this website.

Makes 8 servings, 1 cup each

ACTIVE TIME: 5 minutes

TOTAL TIME: 7 to 8 hours (slow-cooker time), 1 hour 35 minutes (stovetop time)

EASE OF PREPARATION: Easy

8 cups water
2 cups steel-cut oats (see Ingredient note)
1/3 cup dried cranberries
1/3 cup dried apricots, chopped
1/4 teaspoon salt, or to taste

Combine water, oats, dried cranberries, dried apricots and salt in a 5- or 6-quart slow cooker. Turn heat to low. Put the lid on and cook until the oats are tender and the porridge is creamy, 7 to 8 hours.

Stovetop Variation
Halve the above recipe to accommodate the size of most double boilers: Combine 4 cups water, 1 cup steel-cut oats, 3 tablespoons dried cranberries, 3 tablespoons dried apricots and 1/8 teaspoon salt in the top of a double boiler. Cover and cook over boiling water for about 1 1/2 hours, checking the water level in the bottom of the double boiler from time to time.

NUTRITION INFORMATION: Per serving: 193 calories; 3 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 35 g carbohydrate; 6 g protein; 9 g fiber; 78 mg sodium.

Nutrition bonus: Fiber (36% daily value).

2 Carbohydrate Servings

Exchanges:

2 starch
1/2 fruit

TIP: Ingredient Note: Steel-cut oats, sometimes labeled "Irish oatmeal," look like small pebbles. They are toasted oat groats—the oat kernel that has been removed from the husk that have been cut in 2 or 3 pieces. Do not substitute regular rolled oats, which have a shorter cooking time, in the slow-cooker oatmeal recipe.

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Homemade Granola

This recipe comes from a friend who made this yummy granola for us. I'd been using this recipe but this one has become our favorite!

"Dry: 4 cups oats -not quick (I regularly 1.5 or double the recipe), 1 cup wheat germ (the last batch, the one you got, had oat bran because I was out of wheat germ), 4T brown sugar, 1 cup almonds (I always add more).
Wet (bring to a boil then add to mixed dry ingredients): 1/2 cup maple syrup, 1/4 cup oil, 1.5 teaspoon almond extract, 2Tablespoons water

Bake in a big turkey pan (sprayed) at 275 stirring every 15 minutes. about 45 min total maybe more if you do a big batch. at the last 15 minutes (or after) add 1 cup dried fruit and coconut flakes. I used a tropical mix fruit and cherry flavored dried cranberries. My favorite is freeze dried pineapple (the just fruit which is expensive at wild oats) and dried cherries (also not cheap).

I have just turned the oven off when I have had to pick up the kids and left it in the warm oven. Just test if it is dried out enough when you return.

(I got this from the paper and there were all different kinds of options of things to try - different nuts, flavorings, and fruits - you could get some ideas on line for what you like.)"

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