This is a lower-fat recipe and still tastes REALLY good. I make it FREQUENTLY. It's from Healthy Cooking magazine, which is a dandy publication. It makes 2 loaves - I generally halve the recipe and freeze the other half of the canned pumpkin for the next time, but maybe you need a LOT of pumpkin bread. I dunno.
2 1/4 cups sugar
2 cups flour (you can use all-purpose, although I've subbed half of it with whole wheat and it's still been tasty)
1 1/3 cups cake flour
2 tsp baking soda
2 1/2 tsp cinnamon
1 tsp salt
1 tsp baking powder
3/4 tsp ground cloves
1/2 tsp ground nutmeg
4 eggs
1 can (15 oz) pumpkin. NOT pumpkin pie filling!
1 cup buttermilk
1/2 cup unsweetened applesauce
1/3 cup canola oil
Combine the first nine ingredients in a large bowl. In yet another bowl, mix together the eggs, pumpkin, buttermilk, applesauce and oil. Stir into dry ingredients until just mixed.
Transfer to two oiled loaf pans. Bake at 350 for 45-55 minutes or until golden brown and a toothpick inserted in the center comes out with moist crumbs. Cool in the pans for 10 minutes.
Makes 2 loaves.
Saturday, March 14, 2009
This is what we're gonna eat
Last week turned out to be uninspiring - two meals were so markedly horrible that I've actually crossed them out below, thus erasing them from the official record. And this week we're sick AND the kids are home for March Break, which means that I'm trying to strike the right note of foods that are comforting and also fun for the ungrateful monsters.
Sunday
Supper - Pasta with Rainbow Veggies. And an alfredo sauce, just to balance things out.
Monday
Breakfast.... Oooh! I forgot to plan something for breakfast. Perhaps someone else will make it. That would be lovely.
Lunch - This marshmallow fluff/strawberry fruit dip and a fruit tray.
Supper - Beef and Bean Burrito Bake (which obviously has a thuddingly prosaic name, but is quite nice AND really high in iron.) and a coleslaw made with lots of different vegetables, so we don't get scurvy on top of what we already have.
Tuesday - St. Patrick's Day
Breakfast - Irish Oatmeal and some baked breakfast fruits.
Lunch - Zucchini Pancakes with sour cream and applesauce.
Supper - Corned Beef and Cabbage with mashed potatoes, Irish Soda Bread and a key lime pie for dessert.
Wednesday
Breakfast - French Toast
Lunch - Stuffed Tuna Buns, raw veggie tray
Supper - Pasta Puttancesca
Thursday
Breakfast - Heavenly Hots
Lunch - Egg Salad Sandwiches and once again, the raw veggie tray of virtue.
Supper - Pork Satay, Vaguely Chinese Veggies and Brown Rice
Friday
Breakfast - Cheese Omelets
Lunch - Baked Beans and Peppers on Toast
Supper - Pizza Rustica
Sunday
Supper - Pasta with Rainbow Veggies. And an alfredo sauce, just to balance things out.
Monday
Breakfast.... Oooh! I forgot to plan something for breakfast. Perhaps someone else will make it. That would be lovely.
Lunch - This marshmallow fluff/strawberry fruit dip and a fruit tray.
Supper - Beef and Bean Burrito Bake (which obviously has a thuddingly prosaic name, but is quite nice AND really high in iron.) and a coleslaw made with lots of different vegetables, so we don't get scurvy on top of what we already have.
Tuesday - St. Patrick's Day
Breakfast - Irish Oatmeal and some baked breakfast fruits.
Lunch - Zucchini Pancakes with sour cream and applesauce.
Supper - Corned Beef and Cabbage with mashed potatoes, Irish Soda Bread and a key lime pie for dessert.
Wednesday
Breakfast - French Toast
Lunch - Stuffed Tuna Buns, raw veggie tray
Supper - Pasta Puttancesca
Thursday
Breakfast - Heavenly Hots
Lunch - Egg Salad Sandwiches and once again, the raw veggie tray of virtue.
Supper - Pork Satay, Vaguely Chinese Veggies and Brown Rice
Friday
Breakfast - Cheese Omelets
Lunch - Baked Beans and Peppers on Toast
Supper - Pizza Rustica
Saturday, March 7, 2009
This Week In Food At My House
Good GRIEF, I haven't posted here in four MONTHS. I am so lazy.
So here's what we're eating this week, and let me know if you're interested in anything - I'll post the recipes IF they turn out.
Sunday:
Supper
We WILL be eating before supper on Sunday, but not at home. When we are, we're having a lemon roast chicken, mashed sweet potatoes and some cauliflower and cheese, along with a green salad with a homemade buttermilk dressing.
Monday- The 40 Martyrs of Sebaste
On my actual worksheet, you can see my scrawled notes to myself. Apparently, on Monday I'll be getting up early to make banana bread. Oh, hooRAY.
Breakfast
Scrambled Eggs and Toast, Berries
Snack (my kids have that horrible "balanced school day" thing)
Banana bread with cream cheese, orange wedges and juice.
Lunch
Pasta Salad with Veggies and Chicken, an applesauce cup, milk.
Supper
Meatballs Stroganoff, broccoli.
It isn't until you start writing down everything that you plan on making that you realize how often you eat the same things. LIKE PASTA. But that's okay. We like pasta.
Tuesday and Purim
Breakfast
Oatmeal and Frozen Berries
Snack
Bagel with Cream Cheese, Grapes
Lunch
Soup in thermos, Banana bread and cream cheese
Note to myself: Bake Hamentashen after school with the kids.
Supper
Orange Chicken and Veggie Stir-Fry , Brown Rice (note to self: double rice for tomorrow morning.)
Wednesday and Johnny Appleseed Day
Breakfast
Brown Rice Pudding (hence the doubling last night. I'm so fancy.)
Snack
Yogurt with Granola for Sprinkling, Apple, Hamentashen
Lunch
Pizza for The Boy, Egg Salad Sandwich for The Girl because she HATES PIZZA, the weirdo. Fruit Salad cups.
Supper
Crispy Herb-Coated Pork Chops, Mashed Potatoes (which I'm making double of, so we can have some tomorrow), Broccoli with an Orange Glaze, Apple Crisp.
Thursday
Note to self: get up early to make pumpkin bread. I DO THIS TO MYSELF.
Breakfast
Whole Grain Pancakes with Chocolate Chip Smiley Faces and Berries
Snack
Pumpkin Bread with Cream Cheese, Orange Wedges, Applesauce Cup
Lunch
Whole Grain Macaroni and Cheese in Thermos, Cucumber Slices and Cauliflower Trees
Supper
Cabbage Rolls, Peas, Mashed Potatoes
Friday
Breakfast
French Toast with Orange Wedges
Snack
Pumpkin Bread with Cream Cheese, Grapes
Lunch
Tomato Soup, Whole Grain Crackers and Cheese, Pepper Strips
And that's it. My husband makes supper on Fridays.
Supper
So here's what we're eating this week, and let me know if you're interested in anything - I'll post the recipes IF they turn out.
Sunday:
Supper
We WILL be eating before supper on Sunday, but not at home. When we are, we're having a lemon roast chicken, mashed sweet potatoes and some cauliflower and cheese, along with a green salad with a homemade buttermilk dressing.
Monday- The 40 Martyrs of Sebaste
On my actual worksheet, you can see my scrawled notes to myself. Apparently, on Monday I'll be getting up early to make banana bread. Oh, hooRAY.
Breakfast
Scrambled Eggs and Toast, Berries
Snack (my kids have that horrible "balanced school day" thing)
Banana bread with cream cheese, orange wedges and juice.
Lunch
Pasta Salad with Veggies and Chicken, an applesauce cup, milk.
Supper
It isn't until you start writing down everything that you plan on making that you realize how often you eat the same things. LIKE PASTA. But that's okay. We like pasta.
Tuesday and Purim
Breakfast
Oatmeal and Frozen Berries
Snack
Bagel with Cream Cheese, Grapes
Lunch
Soup in thermos, Banana bread and cream cheese
Note to myself: Bake Hamentashen after school with the kids.
Supper
Wednesday and Johnny Appleseed Day
Breakfast
Brown Rice Pudding (hence the doubling last night. I'm so fancy.)
Snack
Yogurt with Granola for Sprinkling, Apple, Hamentashen
Lunch
Pizza for The Boy, Egg Salad Sandwich for The Girl because she HATES PIZZA, the weirdo. Fruit Salad cups.
Supper
Crispy Herb-Coated Pork Chops, Mashed Potatoes (which I'm making double of, so we can have some tomorrow), Broccoli with an Orange Glaze, Apple Crisp.
Thursday
Note to self: get up early to make pumpkin bread. I DO THIS TO MYSELF.
Breakfast
Whole Grain Pancakes with Chocolate Chip Smiley Faces and Berries
Snack
Pumpkin Bread with Cream Cheese, Orange Wedges, Applesauce Cup
Lunch
Whole Grain Macaroni and Cheese in Thermos, Cucumber Slices and Cauliflower Trees
Supper
Cabbage Rolls, Peas, Mashed Potatoes
Friday
Breakfast
French Toast with Orange Wedges
Snack
Pumpkin Bread with Cream Cheese, Grapes
Lunch
Tomato Soup, Whole Grain Crackers and Cheese, Pepper Strips
And that's it. My husband makes supper on Fridays.
Supper
Thursday, October 9, 2008
Sally Lunn
This was apparently named for a bread-seller in the 18th century, which just goes to show you how very nice the bread is, I think.
One important thing to note is that while this bread is pretty much effortless, it takes a LONG time to make (although you'll only be fussing with it in small spurts). If you want to have it with supper tonight, start making it right after lunch. Okay? Okay.
1 cup milk or cream or evaporated milk or a mix of any of the three
8 tbsp butter, cubed
1 package active dry yeast
1/3 cup sugar
1 1/2 tsp salt
4 eggs
3 3/4 cup all-purpose flour
In a small saucepan, add the milk and the butter. Stir over low heat until the butter is melted, and then pour into a large bowl. Let it cool until it's lukewarm and add the yeast, sugar and salt - stir and then leave it be for five minutes. The yeast should be all dissolved.
Add the eggs, one by one, stirring briskly after each. Add the flour - a cup at a time - and stir briskly again until the batter is lovely and very smooth. Cover the bowl and leave your dough alone someplace warm for about three hours - it should double in size.
Now you have a decision to make - do you want to make an impressive loaf of bread or smaller, muffin-sized buns? Butter a tube pan (a 10" one) or 24 muffin cups. Beat the dough again to deflate it, then pour it into the tube pan or spoon into the muffin cups (about half full). Butter your hands and smooth the dough down evenly and smoothly. Cover loosely with a towel and let rise for another hour.
Preheat your oven to 375.
If you're using the tube pan, you should bake your bread for about 50 minutes. If you're making the small buns, you should bake your bread for about 20 minutes, turning your pan mid-way. When they're baked, let them cool on a rack.
One important thing to note is that while this bread is pretty much effortless, it takes a LONG time to make (although you'll only be fussing with it in small spurts). If you want to have it with supper tonight, start making it right after lunch. Okay? Okay.
1 cup milk or cream or evaporated milk or a mix of any of the three
8 tbsp butter, cubed
1 package active dry yeast
1/3 cup sugar
1 1/2 tsp salt
4 eggs
3 3/4 cup all-purpose flour
In a small saucepan, add the milk and the butter. Stir over low heat until the butter is melted, and then pour into a large bowl. Let it cool until it's lukewarm and add the yeast, sugar and salt - stir and then leave it be for five minutes. The yeast should be all dissolved.
Add the eggs, one by one, stirring briskly after each. Add the flour - a cup at a time - and stir briskly again until the batter is lovely and very smooth. Cover the bowl and leave your dough alone someplace warm for about three hours - it should double in size.
Now you have a decision to make - do you want to make an impressive loaf of bread or smaller, muffin-sized buns? Butter a tube pan (a 10" one) or 24 muffin cups. Beat the dough again to deflate it, then pour it into the tube pan or spoon into the muffin cups (about half full). Butter your hands and smooth the dough down evenly and smoothly. Cover loosely with a towel and let rise for another hour.
Preheat your oven to 375.
If you're using the tube pan, you should bake your bread for about 50 minutes. If you're making the small buns, you should bake your bread for about 20 minutes, turning your pan mid-way. When they're baked, let them cool on a rack.
Monday, September 1, 2008
Butternut Squash Soup
This is a slow-cooker recipe, which makes it doubly lovely.
Brown one chopped onion in some butter.
Into your slow cooker, add:
- the browned onion
1 butternut squash (a 2 pounder, about), peeled and cubed and good luck with that part.
2 cups chicken broth. Or vegetable broth. Your call.
1/2 tsp dried marjoram
1/4 tsp black pepper
1/8 tsp ground red pepper
Cover and cook on the low setting for 6 to 8 hours.
About 40 minutes before serving, puree 1/3 of the soup in your blender until it's smooth and goopy and return it to the slow cooker. BE CAREFUL DOING THIS PART - you don't want to get hit in the face by wet squash whipping around in a blender. Not that I've done that.
Now add a cubed 8 oz. package of cream cheese.
Let it cook for another 25-30 minutes until the cheese is melted and stir it with a wire whisk until it's smooth.
(and I am throwing in a chopped peeled apple and a sprinkle of ground ginger, but this is the basic recipe.)
Brown one chopped onion in some butter.
Into your slow cooker, add:
- the browned onion
1 butternut squash (a 2 pounder, about), peeled and cubed and good luck with that part.
2 cups chicken broth. Or vegetable broth. Your call.
1/2 tsp dried marjoram
1/4 tsp black pepper
1/8 tsp ground red pepper
Cover and cook on the low setting for 6 to 8 hours.
About 40 minutes before serving, puree 1/3 of the soup in your blender until it's smooth and goopy and return it to the slow cooker. BE CAREFUL DOING THIS PART - you don't want to get hit in the face by wet squash whipping around in a blender. Not that I've done that.
Now add a cubed 8 oz. package of cream cheese.
Let it cook for another 25-30 minutes until the cheese is melted and stir it with a wire whisk until it's smooth.
(and I am throwing in a chopped peeled apple and a sprinkle of ground ginger, but this is the basic recipe.)
Saturday, August 30, 2008
Banana Chocolate Chip Mini Muffins
.... or "What To Do With Those Brown Bananas."
1 1/2 cup all-purpose flour. You can also be sneaky and make 1/2 cup of that whole wheat flour, if you like.
2/3 cup sugar
1 1/2 teaspoons baking powder
1/4 tsp salt
1 cup mashed very ripe bananas (that's two big ones or three small ones, and mashing bananas is a swell job for an energetic three year old)
1 large egg
1/4 cup butter, melted
1/4 cup light sour cream (don't use fat free sour cream - it doesn't bake well)
2 tsp vanilla extract
1/4 cup milk
1/2 cup mini chocolate chips
Heat the oven to 350. Line your mini muffin pans with wee adorable muffin papers, or grease the cups.
In a bowl, combine the flour, sugar, baking powder and salt and mix together.
In ANOTHER mixing bowl, combine the mashed bananas, egg, melted butter, sour cream, vanilla, and milk. Beat with an electric mixer on medium speed until well blended. Now turn the speed to looooooow and stir in the flour ingredients until JUST BLENDED. (mixing muffins too much makes them tough.) Stir in the chocolate chips with a wooden spoon. (Why wood? I do not know.)
Fill each muffin cup with a tablespoon of batter, and bake for 20 minutes or until they're golden and a toothpick comes out with no crumbs. Transfer to a rack to cool, and this should make about 36 mini muffins.
1 1/2 cup all-purpose flour. You can also be sneaky and make 1/2 cup of that whole wheat flour, if you like.
2/3 cup sugar
1 1/2 teaspoons baking powder
1/4 tsp salt
1 cup mashed very ripe bananas (that's two big ones or three small ones, and mashing bananas is a swell job for an energetic three year old)
1 large egg
1/4 cup butter, melted
1/4 cup light sour cream (don't use fat free sour cream - it doesn't bake well)
2 tsp vanilla extract
1/4 cup milk
1/2 cup mini chocolate chips
Heat the oven to 350. Line your mini muffin pans with wee adorable muffin papers, or grease the cups.
In a bowl, combine the flour, sugar, baking powder and salt and mix together.
In ANOTHER mixing bowl, combine the mashed bananas, egg, melted butter, sour cream, vanilla, and milk. Beat with an electric mixer on medium speed until well blended. Now turn the speed to looooooow and stir in the flour ingredients until JUST BLENDED. (mixing muffins too much makes them tough.) Stir in the chocolate chips with a wooden spoon. (Why wood? I do not know.)
Fill each muffin cup with a tablespoon of batter, and bake for 20 minutes or until they're golden and a toothpick comes out with no crumbs. Transfer to a rack to cool, and this should make about 36 mini muffins.
Coughing from All the Dust
This week's menu.
Sunday And My Birthday:
Breakfast - Zeppelin Pancakes and berries
Lunch - out for lunch with a friend
Supper - Southwestern Backyard Burgers, potato salad, tortellini salad, red pepper dip with corn chips AND a chocolate sour cream cake, all of which will be cooked by my husband. hahahaah.
Monday And My Husband Is Home, Hence The Nice Breakfast:
Breakfast - A really tasty cream-filled yeast raised bun with an inexplicably lewd-sounding name or maybe it's just me ("Dewey Buns"), Fruit Salad
Lunch - Brown Rice Lentil Salad
Supper - Shredded Pork Tacos, Avocado Salad and coleslaw
Tuesday And The Kids Are Back To School Tomorrow:
Breakfast - Oatmeal with Berries
Lunch - Leftover Tacos
Supper, Which Will Be A Picnic - Veggie Chicken Wraps, Raw Veggie Sticks, Pasta Salad with a vinaigrette dressing, and an ice cream sundae party at home.
Wednesday and The First Day of School!
Breakfast - Plain Pancakes with Syrup and butter, as requested
First Nutrition Break (ah, the poets of the Ontario school boards!) - Homemade hummus with raw veggies, juice
Second Nutrition Break - Zucchini Bread with Cream Cheese, Pasta Salad (which I made last night), Orange Wedges, 2 Oreos and milk
Supper - Pasta with Sausage and Peppers, Festive Tossed Salad, Birthday cake - likely - because it's my youngest brother's birthday.
Thursday:
Breakfast - Oatmeal with bananas and honey
1st Nutrition Break - Zucchini Bread with Cream Cheese, Juice
2nd Nutrition Break - Hummus and Veggie Wrap, Oreos, Orange Wedges (guess what was on sale this week?), milk
Supper - Slow Cooker Rosemary Chicken with White Beans, Coleslaw
Friday:
Breakfast - Carrot-Pineapple Muffins, applesauce
1st Nutrition Break - Cucumber Chains, Juice, Mini Muffins
2nd Nutrition Break - Little wholewheat lady bug pizzas, Oreos, milk
Supper - Butternut Squash Soup with Apples and Ginger, Honey-Oat Casserole Bread
Sunday And My Birthday:
Breakfast - Zeppelin Pancakes and berries
Lunch - out for lunch with a friend
Supper - Southwestern Backyard Burgers, potato salad, tortellini salad, red pepper dip with corn chips AND a chocolate sour cream cake, all of which will be cooked by my husband. hahahaah.
Monday And My Husband Is Home, Hence The Nice Breakfast:
Breakfast - A really tasty cream-filled yeast raised bun with an inexplicably lewd-sounding name or maybe it's just me ("Dewey Buns"), Fruit Salad
Lunch - Brown Rice Lentil Salad
Supper - Shredded Pork Tacos, Avocado Salad and coleslaw
Tuesday And The Kids Are Back To School Tomorrow:
Breakfast - Oatmeal with Berries
Lunch - Leftover Tacos
Supper, Which Will Be A Picnic - Veggie Chicken Wraps, Raw Veggie Sticks, Pasta Salad with a vinaigrette dressing, and an ice cream sundae party at home.
Wednesday and The First Day of School!
Breakfast - Plain Pancakes with Syrup and butter, as requested
First Nutrition Break (ah, the poets of the Ontario school boards!) - Homemade hummus with raw veggies, juice
Second Nutrition Break - Zucchini Bread with Cream Cheese, Pasta Salad (which I made last night), Orange Wedges, 2 Oreos and milk
Supper - Pasta with Sausage and Peppers, Festive Tossed Salad, Birthday cake - likely - because it's my youngest brother's birthday.
Thursday:
Breakfast - Oatmeal with bananas and honey
1st Nutrition Break - Zucchini Bread with Cream Cheese, Juice
2nd Nutrition Break - Hummus and Veggie Wrap, Oreos, Orange Wedges (guess what was on sale this week?), milk
Supper - Slow Cooker Rosemary Chicken with White Beans, Coleslaw
Friday:
Breakfast - Carrot-Pineapple Muffins, applesauce
1st Nutrition Break - Cucumber Chains, Juice, Mini Muffins
2nd Nutrition Break - Little wholewheat lady bug pizzas, Oreos, milk
Supper - Butternut Squash Soup with Apples and Ginger, Honey-Oat Casserole Bread
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