Pumpkin Spice Bread

I was searching for a recipe that would use a whole pint of my pumpkin puree, just so I don't feel obligated to put pumpkin into every dish I make. I found this recipe for a pumpkin bread that sounded perfect for breakfast this past weekend. So I decided to give it whirl. It was ok, she says that you can make 2 regular loafs from the recipe and that it would take 45 minutes to bake. 80 minutes and counting they still turned out dense. I don't know, maybe it was my puree? But they were still tasty and could still be eaten, I put a little cream cheese and apple butter on top and it was to die for! I made a few changes to this recipe because, that's what I do. Here you go:

Ingredients:

• 2 c. sugar
• 1 c. canola oil
• 4 eggs
• 1 tsp vanilla
• 1 pint of (16oz) pumpkin puree
• 3/4 cup water
• 3 c. flour
• 2 tsp. baking soda
• 1/2 tsp. salt
• 2 tsp. cinnamon
• 1 tsp. nutmeg
• 1 tsp. pumpkin pie spice

Directions: 

1. Preheat oven to 350 degrees and grease your bread pans.
2. In a large bowl whisk your sugar oil, vanilla and eggs until well mixed.
3. Next add your pumpkin puree and mix slowly, while mixing add your water. 
4. Slowly mix in one cup of flour at a time, until clumps are all gone.
5. In a small bowl combine your spices, baking soda and salt , then add to your pumpkin mixture. Then pour into your two bread pans evenly.
   
6. I put one in at a time for 80 minutes each, keep an eye on them though everybody's oven is different.
7. Take out and let cool for an hour.
8. Serve!

Not all recipes turn out exactly the way you plan, but it's ok, we move on to the next one another day. I still enjoyed this very much and I hope you can make it turn out less dense than mine did. No complaints in the tummy satisfaction department though! Happy Eatings!

Two Beans and Split Pea Soup

I blanch and freeze so many veggies for the fall that I never know what to do with them. My favorite thing however is just dumping them and whatever else I may have in my kitchen into a pot, add some water and POOF you have soup. Its easy, healthy and just satisfying on any cold night. Add some toast and you have dinner.

Anyway, this recipe was completely made up. I seriously just dumped things in a pot and called it good. Usually when I go about making my soup this way I become the taste tester, add an ingredient, taste, add another ingredient, taste, et cetera et cetera. My taste buds came up with this:

Two Bean and Split Pea Soup

Ingredients:

• 2 cubes chicken bouillon
• 4 cups water
• 1 tsp celery seed
• 1 tsp oregano
• 1 bay leaf
• 1 cup frozen carrots
• 1 cup frozen celery (or roughly 2 stalks)
• 1 can great northern beans
• 1 can kidney beans
• 1/2 cup dry split peas
• 1 large clove garlic diced
• 1 cup onion diced
• 1 tbsp pumpkin puree (told you I'd be subtle)

Directions:

1. In a large pot bring bouillon and water to a simmer and stir until cubes have dissolved.
2. Next add your carrots, celery, onion and garlic to the water.
3. Drain your cans of beans before adding it to the water.
4. Then add your celery seed, bay leaf and oregano, stir well.
5. Add your split peas. Turn heat down to a simmer and cover. Let cook for 45 minute or until split peas are soft stirring occasionally.

I used white kidney beans, but that's only because I didn't have red in my kitchen. It still turned out hearty and yummy though, and there were plenty left overs for lunch the next day. Fall =Soup Season, Happy Eating!

Homemade Pumpkin Puree Latte

Once October starts winding down and November starts creeping in, I like to get a little subtle with pumpkin flavors. I still have too many jars of my pumpkin puree, I think maybe a pumpkin baking day is in my future. But for now, it's small doses of the flavor I adore and small doses in my daily caffeine fix sounds just right. Here's an easy, 123 recipe for a Pumpkin Latte:

Pumpkin Puree Latte

Ingredients:

• 1 cup milk
• 3 tbsp pumpkin puree
• 2 tsp vanilla
• 1 tsp cinnamon
• 1/2 cup strong coffee or 1/4 espresso

Direction:

1. Mix all ingredients except coffee in a sauce pot. Bring to boil.
2. Pour into a cup over coffee and serve with a dash of nutmeg or pumpkin pie spice.

There you have it, enjoy and happy ... drinking!

Garlic Duck and Lazy Fried Rice

I went home a weekend or two ago to Spokane to visit family. Coming from a family that loves to hunt means I have been spoiled on more than one occasion with the most organic possible meat. Straight from the woods to my plate I feel like a king and feel as though bragging rights are in order. I don't have to worry about what preservatives have been tossed in or where it comes from, I just have to worry about coming across the occasional BB or feather. I'll take the latter any day. 

I tried this recipe because it's the ingredients I had on hand, so sorry there isn't a fancier way I could show you like, duck l'orange or pan seared or duck confit. But this one was good none less and there is more duck in the freezer!

Garlic Duck and Lazy Fried Rice

For Duck:

• 2lb duck breast cut small and thin
• 2/3 cup of teriyaki sauce
• Salt and Pepper
• Honey
• 3 cloves garlic slivered long ways

For fried rice:

• 1 cup frozen peas
• 1 cup frozen corn
• 1 cup frozen carrots
• 1 cup celery diced into small pieces
• 4 eggs whisked
• 1 cup white rice
• 3 tbsp soy sauce
• 1 tbsp coconut oil

Directions:

1. Marinade your duck breasts for at least an hour in the teriyaki sauce. *duck is gamey, so the longer the marination process the less game taste you will have in the final product.
2. Preheat oven to 350 degrees.
3. Place your garlic on each duck breast, then salt and pepper and drizzle very little honey onto each breast.
4. Place duck in oven for 30 minutes. * note: duck will be red in the middle when done cooking, this is normal for duck.
   
   
5. In a pot cook your white rice according to package.
6. In a saute pan fry your veggies in the coconut oil until soft. Then add your whisked eggs and mix until egg is done.
7. When rice is done, drain of any extra water then place in the saute pan with veggies and mix.
8. Next add your soy sauce, mix well and cook on high until rice has a light brown tint in places.
9. Serve fried rice and duck together and enjoy!

Do I have to tell you how good this was? Because it was... VERY. Duck can be found usually through special orders at your local butcher shop. Again I am spoiled because I have two sources for duck, the woods and the farmer's market, though farmer's market duck wont be as tough. Anyway, hope you find this useful and happy eatings!

Apple Mac and Cheese with Leeks and Bacon

Last day of the week? It screams for mac and cheese! A cheesy and bacon-y concoction that soothes the heart and sets in the weekend. I adore mixing flavors that people raise their eyebrows at and have it actually work! Some experiments do fail, but this was not one of them. It was DELICIOUS and the flavors complimented each other instead of overwhelming each other when mixed together.

 Ingredients:

• 2 cups frozen leeks
• 1 apple diced to small bits
• 6 pieces of bacon cut into 1/2 inch pieces 
• 1/2 yellow onion diced
• 12 oz small shell pasta
• 2 cups cheddar cheese shredded
• 3 cups milk
• 1/4 cup flour
• 4 tbsp butter
• Panko bread crumbs
• Salt and pepper to taste

Directions:

1. Preheat oven to 350 degrees.
2. In a sauce pan cook your pasta. 
3. While pasta cooks fry your bacon and onion up in a frying pan, then place onto paper towel to cool. 
4. In the bacon fat, fry up your bits of apple until tender and golden. Set off to side.
5. Thaw your leeks and and place in a coriander. Drain your pasta over the top of leeks.
6. In the same pan you cooked your pasta, melt your butter. Then add your flour, and whisk together. Slowly whisk the milk into the flour mixture.
7. Add your cheese to the milk and stir until melted. 
8. In a large 9x16 baking pan put your leek and pasta mix and your bacon, onions and apples. Mix well.
9. Pour your cheese over your pasta and mix. Add a little more shredded cheese on top and a helping handful of Panko for a little crunchy top.
10. Bake for 30 minutes. 
11. Serve with salt and pepper and voila! Eat up!

*this serves 6

I thought while I was eating it that it would have been even better topped with some grated parmesan. But even without it... I ate way more than I should have, but I don't regret it. Happy eating everyone!

Easy Cajun Shrimp and Rice

My fiance and I had a late night the other night, came home and were exhausted. I guess we need to get more sun or something because this has been a regular thing lately and we're not used to it. Yes we're mainly shut-ins but we're not lazy. Supposedly it happens to everyone, the lazy bug, but that doesn't mean your recipes need to suffer along with your chore list. There are some easier ways to go about dinner without sacrificing taste. So I came up with this recipe, short, sweet and simple but satisfying:

Easy Cajun Shrimp and Rice

Ingredients:

• Half of an onion diced
• 2 cloves garlic
• 1 can drained black beans
• 8 oz medium size to large size shrimp
• 1 tbsp creole seasoning
• 1 cup brown rice
• 2 tbsp butter
  

Direction:

1. Cook rice according to packages instructions
2. In a saute pan fry your shrimp, onions and garlic in the butter. (if your using frozen shrimp thaw them in the microwave then drain them of excess liquid)
3. When rice is done add it to your shrimp mixture, along with the black beans. 
4. Then mix in your creole seasoning, I used two tablespoons and it was SPICY. So add as much as you can handle.
   

This little recipe doesn't need sauces, is super quick and really nourishing. Its a good one to use if you're in a rush or just don't want to spend much time in the kitchen. Sometimes simple, is just better.

Maple Tempeh and Teriyaki Brown Rice

Tempeh is one of those newer items in my kitchen. Hailing from Indonesia all the way to my local grocer I started picking it up because it looked strange and I am always game for something new. My confidence level in baking or cooking with it is still building up, it isn't high just yet so I am relying on other's recipes for inspiration with tastes and experimenting with it a little. I tried to find something simple so I could start slow (as I do with any new ingredient) and I found a recipe for maple glazed tempeh that intrigued me. So here's my experiment and me getting my feet wet with this awesomely strange item:

Ingredients:

• 8oz tempeh 
• 2 cups crimini or shitake mushrooms
• 2 tbsp soy sauce 
• 2 tbsp maple syrup 
• dash of cayenne pepper
• 2 cloves of garlic minced
• 1 cup brown rice
• 1/2 cup of teriyaki sauce
• Sesame seeds

Directions:

1. In a small container with a lid mix soy sauce, maple syrup, cayenne and garlic together.
2. Then take your tempeh and cut down the middle the long way to make pieces thinner and then cut into about 12 pieces.
   
3. Place your tempeh into the container with mixture. With lid securely on toss the mixture and tempeh so the glaze coats the tempeh.
4. Place in fridge for an hour or up to 2 days, tossing the glaze and tempeh every once and a while.
   
5. While tempeh is in fridge cook your brown rice according to package directions.
6. When done take your tempeh and saute in a pan until both sides are golden brown in color.
7. Saute your mushrooms in a saute pan until soft. Set aside.
8. When rice is done take your teriyaki and mix it in along with your mushrooms.
9. Sprinkle sesame seeds on your tempeh.
10. Serve with a veggie of your choosing!

So this turned out pretty good. I will definitely use this recipe again but try some new things with it. Maybe try it with a different side? I found a great bok choy recipe I think I should use.  But there it is and I hope you enjoy it!

Dill Chicken and Broccoli Braid

Growing up I was one of those weird kids who always ate their broccoli, never touched a tomato, but broccoli was always a safe bet with dinner. My mother found an awesome recipe when she decided to try her hand as a 'tupper-ware mom' (it didn't work out) but the one recipe that she found that became an automatic favorite of mine (still is) was a Chicken and Broccoli Braid. It's so flaky and combines a lot of my favorite flavors.

Being in a homebody mood and expecting guests I decided to share this recipe with them. It was gone in two seconds, I didn't even get time to take a picture of the finished product! But I managed to snap a 'before the bake' picture just so you have an idea of what it looks like. Here it is:

Dill Chicken and Broccoli Braid

Ingredients:

• 2 cups cooked chicken
• 1 cup shredded cheddar cheese
• 1 cup diced red bell pepper
• 1/2 cup mayo
• 1 pressed/minced clove of garlic
• 1 cup broccoli florets
• 2 tbsp minced onion
• 1 tbsp dill weed or 2 tbsp all purpose dill mix
• 2 packages of crescent roll
• 1 egg white

Directions:

1. Preheat oven to 350 degrees
2. In a large bowl combine all of your ingredients save for your crescents and mix well.
3. Take one of your packages of crescent and roll it out without breaking it apart, then place your second package on top and repeat.
4. Combine the packages by kneading them together. Knead them out to about 15 in. by 12 in.
5. On a greased cookie sheet, cut the edges of your now rolled out dough by making incisions 1 1/2 inches apart and about three inches deep. 
6. Take your mixture and spread it in the middle of the dough.
7. Take your edges and over lap them so they create a braid. And brush the crescent braid with the egg white. 
8. Then bake for 23-28 minutes.
9. Serve!

GONE!

 

Honey and Garlic Teriyaki Chicken

Whenever I feel like indulging myself in comfort foods I usually go for the likes of sushi, phad thai and chinese food. This past week, I needed to indulge, but with my wallet empty for restaurant spoils I had to fend for myself. Trying out a new technique for chicken, I grabbed my crock pot and ingredients to make my very own Honey and Garlic Teriyaki Chicken. Here's what I had to use in my cabinets/fridge:

Ingredients:

• 2 tbsp blackberry and rhubarb jam (just blackberry will do)
• 2 cloves garlic minced
• 1/3 cup onion chopped
• 2 chicken breast
• 1/3 cup soy sauce
• 1/3 cup honey
• 2 tbsp hoison
• 1 tbsp olive oil
• 2 tbsp flour
• 1 tbsp water
• 1/8 tsp crushed red pepper
• sesame seeds for garnish

Directions:

1. Place chicken breast at the bottom of crock pot.
2. In a small bowl add jam, honey, hoison and crushed pepper, onion and garlic, then whisk until honey is not separating from the other additions. Then pour mixture over chicken and cook on LOW for 4-5 hours.
   
3. When it is close to being done start a pot of white rice for your side according to the package.
4. When done remove chicken from crock pot onto a cutting board, with two forks rip apart the chicken until shredded. Place in large bowl.
5. In a small bowl whisk flour and water together until clumps are gone. Transfer your liquids from your crock pot to a sauce pan and add flour mixture.
6. Bring marinade to boil and cook until it had thickened.
7. When done pour into large bowl with your chicken and mix the two together well. 
   
8. Dash a little sesame seed over a serving of chicken for garnish and serve with rice or steamed veggies or both!

This dish certainly kept my taste buds satisfied. I'll definitely remember this one the next time I reach for my wallet and waste away calories on greasy take out chinese food. If I had had scallions in my fridge I would have add that as a garnish as well, but beggars can't be choosers. An upside was that there was enough for 4 in this recipe so our little house of 2 had leftovers the next day and made the comfort food last for a little bit longer. Mmmmmmm. Happy Eating.

Quinoa and Apple Stuffed Squash

I was going make this recipe yesterday but, what with the new Breaking Bad finally in my possession and offers of pizza in the air, I had to say "another day squash!" But I got to it today and it was nutritious and delicious (its in my belly now as we speak). Everyone seems to think that preparing squash is hard, let me let you in on the secret... IT'S NOT. You cut it in half, take out seeds and bake it. Bodda-bing bodda-boom. Here you go:

Ingredients:

• 2 acorn squash
• 1 cup quinoa
• 1/2 cup frozen kale (or 4 leaves  fresh, the ones at the market didn't look too good this week)
• 1 clove garlic minced
• 3 pieces bacon or 5 links of sausage cut into pieces
• 1 apple sliced into fours
• 2 tablespoon balsamic vinaigrette 
• Honey

Instructions:

1. Preheat oven to 350
2. Cut (in half) and gut your squash of the seeds and strings, then drizzle it with honey
3. Take your sliced apple and place it in the same dish as the squash.
4. Bake the squash for 45 minutes and the apple for only 20
5. While squash and apples are baking cook your quinoa according to package. (usually 1:2 ratio between quinoa and water). 
6. Defrost your kale in the microwave or saute fresh leaves until soft. 
7. When cooked add in 1 tablespoon of the balsamic vinaigrette. Then mix it in with cooked quinoa.
8. When the apple is done take it out of the oven and cut it into small pieces. Add to quinoa.
9. In a fry pan fry up your bacon or sausage and minced garlic together.  Drain of fat.
10. When done add it to you quinoa mixture, along with the other tablespoon of vinaigrette.
11. Add a half cup of mixture to your squash. I only cooked one squash so I have lots of extra mixture (yummy lunch for the next day!)
12. Salt and pepper the top and serve!

I loved this recipe, it was a perfect mixture sweet and salty and nutty. I will definitely be making this again. At least, until my fiance tells me no more on the squash and pumpkin concoctions! (It wont ever stop)