Traditional Pumpkin Bread

Photos by Madeline L.

Here is a traditional bread that I make for our neighbors and our family during Christmas. I got it from a very old cookbook that I have had since the 70's and since then has had all kinds of acidents cross its path by means of wear and tear. But, it still has some great recipes and worth holding on to. I hope all of you enjoy this one.

Pumpkin Bread:

2 cups of pumpkin                                         2 cups of sugar
2/3 c up of butter or margarine softened        1/2 cup of water
3 eggs                                                          2 1/2 cup of all-purpose flour
2 tsp baking soda                                         1 tsp salt
1 tsp cinnamon                                             1/2 tsp cloves
2/3 c dates or rasins (optional)                      2/3 cups of chopped nuts

Heat oven to 325 degrees. Grease (not oil) bottom of two 8x4 or 9x5 loaf pans. In large bowl combine pumpkin, sugar, butter, water and eggs. Beat 1 minute at medium speed. Lightly spoon flour into measuring cup, level off. Add flour, soda, salt, cinnamon and cloves. Beat 1 minute at medium speed. Stir in dates and nuts. Pour into prepared pans. Bake for 50-60 minutes or until toothpick inserted in center comes out clean. Cool in pans for 5 minutes; remove and cool completely.

Butternut Squash and Pumpkin Soup

 

Well, I mentioned I had a couple of more recipes that had pumpkin in them. Of course, I have a few more recipes to share without pumpkin too. It just seems like I can't get enough of this stuff this time of year. A few things that catch my attention when it comes to pumpkin, are soups. These last two weeks, I've had the opportunity to learn the traditional ways to create a foundation for soup and  I was so surprised when I realized that making soups are so basic and low key. I think that apart from pastas, they are one of my favorite things to create, and after learning more about them, I think that it has increase even more. This particular soup, I came up with a couple of years ago and since then, have changed it over and over again. It has now become a simply creamy and lightly sweetened creation that I think brings out the best of both worlds.  It is also gluten Free.

I happen to have a lot of butternut squash in my food storage right now and it should last the whole winter. But, if it looks like I can't use it, I will probably freeze or can some. My friend Kari grows an abundance of squash and other vegetables that she was so willing to share. She gave me a few different types of squash this year including my favorites, Butternut and Spaghetti.  Butternut squash is among the most popular of the squashes. I have used it for baby food, casseroles, pies, soups, etc. If it has squash in it, I usually go for this kind. It is easy to cook and prepare with hardly any messy clean up.

 

TO COOK YOUR BUTTERNUT SQUASH:

 

You can cook your squash anyway you preffer. But, I have to say that baking it, is the best.

1. Wash your squash on the outside (to rid it of dirt)
2. Cut into two halfs (length wise)
3. Carve out small portion of seeds and strands
4. place on a cookie sheet with about a 1/2 cup of water
5. Bake in a pre-heated oven set @ 350 for 45 min to 1 hour

Your squash should be soft and easily removable from its skin when it is done.

 

 

 

My Butternut Squash Pumpkin Soup

 by Madeline L.

 

1 large cooked butternut squash

1 cup canned pumpkin

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground ginger

1 tsp table salt

2 Tbsp melted butter

12 oz Evaporated milk

2 Tbsp apricot preserves

up to a 1/4 cup Potato Flakes

(to thicken if needed)

36 oz water

(you can also use a can of chicken or vegetable stock for part of this liquid)

 

Directions: You can do one of two easy ways:

 

Put all ingredients in a large pot and puree with Immersion Blender and heat until soup begins to bubble.

 

Put Pumpkin, squash, milk, water (or half water), and apricot preserves, in blender and then heat over stove and add remaining ingredients. Heat until soup begins to bubble.

 

*As you can see, I am measured out this recipe so, I didn't have to give estimates (even though these really are estimates ;)

Ginger Apple Pork Loin

It's that time of year when apples are everywhere. I love to cook with apples. Not just in pies either. I will add some tart apples to almost anything lately. My favorite recipe that I came up with years ago, is my Ginger Apple Pork Loin. I know that a lot of people use apples in their pork roasts but, this recipe is unquie because the other ingredients bring everything together to make a juicy semi-sweet loin that has the taste of autum in every bite. I actually made this one for a Halloween Harvest Dinner Party the other day and it turned out really nice.

Ingredients:

I don't really measure anything for this recipe, so I put some estimates.

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Boneless Pork Loin (any size as other ingredients can be adjusted)

Celery- 2-3 stalks sliced

Apples- 3-4 samll or 2-3 large chopped

Wallawalla Onion 1/2-1 whole onion cut into wedges

Rosemerry- 2-3 sprigs or 1-2 tablespoons of dry

Ginger (grated or dry) about 2-4 teaspoons depending on how you like it

Nutmeg 2-3 teaspoons

Celery Salt 1-2 teaspoons

Garlic- You can put whole cloves, minced, or dry depending on how much you like it.

Pepper as desired

Apple Cider 1/2 to 1 cup

Worshire sauce 2-3 Tablespoons

1 pack of onion soup mix or other dry soup mix

Directions:

Mix all dry ingredients (except soup mix) and rub all over meat.

Add Apples, Onions, and Celery all around meat.

Spinkle soup mix over all ingredients

Pour apple cider over all ingredients

Cooking Directions:

Cook your loin any way you prefer. It is usually cooked covered for a more tender loin.

Slowcooker for 3-4 hours or until done

Grill 20-30 minutes or until done

Stovetop 20-30 minutes or until done

Low Oven (about 300 degrees) for 3-4 hours or until done

High oven (350-400 degrees) for 30-60 minutes or until done

I serve my pork loin with Nichole's Balsamic green beans that she will be posting soon.

Game Day Salsa

Football season is big at our house and this is our favorite treat. Our kids even love it! Lately, I have started to bring this salsa with a bag of chips to summer potlucks and it is always well received. I get lots of requests for the recipe and everyone is always so amazed at how easy it is.

The ingredients:

2 cans beans (I always use 1 black and 1 black-eye pea)
1/2 to 3/4 cup frozen corn (thawed)
1 onion
2 smallish tomatoes
2 avocados
1 pepper (whatever kind I have on hand)
1 bunch cilantro
1/4 cup balsamic vinegar
2 tbsp water
1 package "Italian" dressing seasoning

Cut up all the veggies and mix in bowl. Make the Italian dressing using the balsamic vinegar and water. Mix, chill, and enjoy!

A Trader Joe Treat- Balsamic Lime Chicken with Pineapple Salsa

To Learn More about Trader Joe's, go to: http://www.traderjoes.com/ I wanted to share one of my favorite fast recipes for chicken. Not only is it fast, it is healthy and full of flavor (without salt or butter). I used think my regular balsamic lime chicken was awesome when I was single, going to college. The introduction to Trader Joe's was when I lived in California (It was a few blocks away). After trying the salsa alone -that was recommended by my sister Angie (thanks)- I don't want to have this chicken dish any other way.

For our featured product this week, I want to recommend one of my many favorite Trader Joe products, Pineapple Salsa. It is hard to keep a full jar in our house. The sweet and spicy taste of this salsa is perfect for almost anything. We like to use it on poultry, fish, and many Mexican dishes.

(this photo was not taken by publisher)

Ingredients and Directions for Balsamic Lime Chicken:

Ingredients-
Chicken breast
Limes
Balsamic Vinegar
Olive Oil
Garlic minced
Favorite Salsa (Recommend Trader Joe's Pineapple Salsa)
Herbs (anything you have that day)
Recommendations: Rosemary, Dill, and/or Basil.

(No measurements needed, everything is to taste)

Directions-
Rub minced garlic and herbs over chicken breasts.
Grill chicken breast as desired...
While grilling spray or pour olive oil, balsamic vinegar, and lime juice all over both sides.

Serve with Pineapple salsa on top.

Fabulous and healthy!

Has Anyone Been to or love Trader Joe's?

Garden Mac 'N' Cheese

This is a fast and easy substitute for my Veggie Lasagna (Recipe coming soon). This Mac 'N' Cheese is full of flavor and nutrients which is perfect for your kids. If your kids are picky eaters, you might get away with chopping the veggies really fine or puring them after they are cooked and then carry out the rest of the directions. Enjoy!

I throw chopped carrots in with the cooking water while the Macaroni is cooking.

Cook diced Zucchini and Yellow squash in olive oil or butter until desired tenderness.

Add drained noodles and cooked carrots back to cooked squash. You can also add sauted spinach in at this time (I didn't have any today).

Add diced fresh or canned tomatoes or Favorite Spaghetti Sauce which is my favorite way. Then Spread out a good amount of favorite grated cheese and mix until melted and gooey.

Top with fresh or dried Basil and Oregano if desired.

Is This Something That Your Kids or You Would Enjoy?

Garden Egg Crepes

Mother's Day this year i ended up having breakfast at Ihop...i ordered the "Garden Crepes" they were really delicious but ten bucks for two small crepes with not much filling in them, i figured i could do better! This is what i came up with...i added herbs to the crepes themselves and added scrambeled eggs to the filling inside. I served them to Madeline when she was stayed the night at my house and she really liked them...we ate way too much but it was well worth it!

I didn't measure anything...just use your own judgement...add more if you're feeding more people or less if its just one or two eating. Slice and Saute mushrooms. When sauteing mushrooms you should not add salt untill your mushrooms are nicely browned...thats how you get good mushroom flavor. If you add the salt before they are done, the water will be drawn out of the mushrooms and they will just soften and never brown.


Add a big bunch of fresh spinach(this shrinks down soooooo much so add quite a bit more than you think you would need). You could use thawed and drained frozen spinach if you wanted.



Add scrambled eggs... and cook untill done.





This is a basic crepe recipe that i added fresh parsley and dill to. I think it just adds a little more fresh flavor.



Crepe recipe:

1 large egg
1 cup Milk
1 tbs butter, melted and cooled
1/2 cup Flour
1/2 tsp Salt
1/2 tsp Pepper
a couple tbs of fresh chopped herbs of your choice

Just blend all ingredients together and use a 1/4 cup of the batter for each crepe. Heat pan over low/med heat, lightly brush the pan with some oil and pour 1/4 of the batter in the center of pan. turn and rotate pan untill the batter thinly coates the bottom of your pan, they only take maybe 30 seconds on each side to cook.

Fill the Crepes with the scrambled egg and spinach mixture roll up and top with Hollandaise sauce(i just used the dry mix). Garnish with crispy,crumbled bacon and more parsley if you desire!

Enjoy!

A delicious combination in every bite!

Cafe Rio's Pork Barbacoa Salad

Some people would argue that Cafe Rio is not real Mexican food. Well, I think it comes very close to the idea of it all. It was started in St. George, UT and has been a growing sensation. This recipe is simply an imitation and it does not replace the original genius. This post is specifically for the Pork Barbacoa and the salad process. Since everything is the same for most of the salads, we like to change it up and make the Fire Grilled Chicken and Fire Grilled Steak salads by simply grilling and seasoning (with dry Cholua) chicken and/or Carne Asada steak and cutting into strips. This is another fast and easy way to have a good Cafe Rio salad if you chose not to do pork that day.

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There are a lot of imitation Cafe Rio pork recipes out there. To me, they seem to be a whole day process and can also be intense with directions. This pork recipe was given to me by sister that she has been making for years now. She has not only cut the time in half but the process in general. The best part is, when I compare it to the all day processed pork, it tastes as good if not better.

Thank You Angie Lopez!

Place (defrosted) boneless pork roast into slow cooker and fill with water until only the top it showing. Cover with lid and slow Cook pork roast on high for approximately 3 hours.

To check if it is ready to shred, stab with fork and twist to see if pork will fall apart. Pork can still be a little pink. Drain water.

Shred your pork (You may have more water to drain as you go). If you find that it is difficult but the pork is done, I have thrown large chunks in my food processor and it shreds it just right
(as shown here).

Set slow cooker on low (warm) and add the following ingredients:

12-16 oz of Coke
1-2 bottles of Taco Sauce
1 cup of brown sugar
1-2 Tablespoons of Cumin

*The ranges on these measurements suggest that I add a little more depending on how it tastes.
*
Mix and keep on warm until ready to eat.
This will be Layer # 2.


Layer # 1 - The Tortilla.
*
Pre-heat Broiler.
Homemade Tortillas are best or get the kind that you can cook on a skillet.

After they are cooked, sprinkle with cheese and set in individual foil cake pans or on a cookie sheet. The broiler will melt and cook them very fast. So have your other ingredients ready!


Layer #3-Special Rice
Click here to get this recipe


Layer # 4 -Brazilian Black Beans
Click here for this Recipe
*
Top layers with Hearts of Romaine Lettuce


Don't forget the special dressing
Click here for recipe


Additional toppings consist of tortilla strips, cheese, pico de gallo, and cilantro. A side of guacamole and a lime wedge can be a great addition too.


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What is your favorite Cafe Rio Dish?

Brytton's Special Rice (Aka Cafe Rio Rice)

Among other things, I have to give the credit for this recipe to my husband who, in my opinion, is wonderful in the kitchen. Since I have been dating him, he has taught me so much about food and has impressed me with his abilities to create great dishes.

We went to Cafe Rio on our second date and have been back almost a hundred times since. This is his imitation for Cafe Rio Rice.

Completed Rice

Preparations:

In a blender, blend:

One 4 oz can of Green Chilies

A Handful of Cilantro

Mix with:

2 cups of rice

4 cups of water

1 Tablespoon of Lime Juice

2 Tablespoons of Butter

1 teaspoon of California Garlic Powder

4 Tablespoons of Chicken Soup Base

Cook as you would normally cook rice in a rice cooker or in a covered pot until water is gone.

Cafe Rio Creamy House Dressing

Here is an imitation Cafe Rio house dressing recipe that my husband and I created. It is a great addition to any salad!

I make my ranch from Hidden Valley Ranch Dressing mixes. I mix 1 packet with 1/2 cup canned milk, 1/2 water (or the usual 1 cup of buttermilk or regular milk), 1/2 cup of mayonnaise, and 1/2 cup of sour cream. Set it in fridge while making the next step.


In a blender, blend:
2 Tomatillos
1 Tablespoon of Lime Juice
1 Jalapeno with or without some seeds (No seeds will make it mild)
A handful of Cilantro

Mix with prepared ranch dressing.

Do you prefer this dressing over Cafe Rio's Vinaigrette?

How To: Pressure Cook Beans and Loni's Brazilian Black Beans.

These beans are the best I have ever tried. As you have been introduced to Loni Platt before (with the best Oatmeal Chocolate chip cookies), she has gone way and beyond to help us celebrate Cinco de Mayo by adding these to our Pork Barbacoa Salads. Loni served a mission in Brazil for the LDS church and has since cooked up many dishes that she had become accustomed to eating from the locals there. She makes these beans from dry and un-soaked in her pressure cooker. They are fast, easy and a perfect addition to any meal.

For 1-2 cups of Black Beans:

Sort Beans. Looks for unattractive beans and even rocks. :)

Clean beans in a strainer and cool water.

Put in Pressure Cooker.

Cover with 2 knuckles above of water. Yes, your knuckles. When in doubt, it is better to have more water than less (they will burn).

Put the lid on, lock, turn heat on high until weighted top starts to "spin and dance", then turn down to med-high. Cook for approximately 25-30 minutes. Turn off heat.

Don't forget to let the pressure release by itself. When the pressure lock drops, take off the lid and check the beans. If they are still hard, put them in for an additional 10-15 min. You also may need to add more water.

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Loni's Brazilian Beans Recipe:

1/2 beef bouillon cube (Loni uses the Knorr Brand)

1-2 cloves of chopped garlic (optional but, very good)

1 bunch of chopped green onions

1 bunch of chopped cilantro

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Directions:

Pour a little vegetable oil (Not Olive) in a skillet over med-high heat. Saute ingredients until they smell good (1-2 min). Ladle 2 or so cups of broth from the beans into the skillet. Let them simmer together for an additional 1-2 minutes. Add salt.

*

Return broth to the beans that are on med heat. Taste and add salt as needed. For thicker beans, crush beans against side of pan and allow them to simmer for 10 minutes.