This was DELICIOUS!
I am quickly posting just the recipe - no long story to go with it. Suffice to say that there were teenagers at the house, now there is no more pumpkin bread and I am planning to make more tomorrow…
Pumpkin, Honey, and Oats Bread
1/2 c. butter, melted
1/4 c. light olive oil
3 eggs, beaten
2 c. canned pumpkin pie mix
1/2 c. honey
1/2 c. brown sugar
1 t. vanilla
1 t. cinnamon
1 1/2 c. oats, blended in a food chopper
1 2/3 c. flour
1 t. baking soda
1/2 t. salt
Combine the butter, oil, eggs, and pumpkin in a large bowl and mix well. Add the honey, sugar, and vanilla. In a second bowl, combine the cinnamon, oats, flour, baking soda and salt. Stir the dry ingredients into the wet ingredients. (It’s really that simple, folks, with quick bread recipes — wet ingredients/dry ingredients. Combine them.)
Spray a regular loaf pan (or 3 tiny ones) with cooking spray. Pour the batter in.
Set your oven to 350 degrees and pop the bread in when it’s hot. For a regular-sized loaf, bake it for about 1 hour. For smaller loaves, about 45 minutes. You can tell it’s done when it bounces back if you press your finger to the top OR if you insert a knife into the middle and it comes out clean.
ENJOY!
January 20th, 2010
I adapted this recipe from The Anti-Inflammation Diet. This recipe is for our friend Ethan and my sister Tina.
I have tried Mole from the store - purchased in a jar from the “Ethnic” aisle at Walmart and not liked it at all. But I was willing to try this one from scratch.
The original recipe was, of course, for chicken mole. I made it with chicken breasts and we liked it quite a bit. A week later, I tried it on shredded pork tenderloin and it was gone before I knew what happened.
Pork Mole
2-4 pork tenderloins
4 T. olive oil
1 onion
2-4 cloves of garlic, minced
24 oz. jar of salsa (I use mild Pace)
1 c. chicken broth
1/2 c. chili powder (yes, one-half of a cup)
1/2 c. smooth peanut butter
2 T. cocoa powder
tortillas and cheddar cheese for serving
First of all, sear the tenderloins in 2 T. of olive oil in a large skillet. You should brown all sides and then transfer the tenderloins to your crockpot with about a cup of water. If you don’t have a crock pot, use a roasting pan and be prepared to roast it in the oven at low heat for several hours. In the crockpot, I like to leave the tenderloins cook for 6 hours or more. After about 6 hours, they are usually very tender and falling apart. Yum. Remove and let cool slightly.
Next, heat the other 2 T. olive oil in a large skillet and saute the onion and garlic. Add the salsa, broth, chili powder, peanut butter, and cocoa. Gently stir until the peanut butter is melted and it’s all mixed together nicely. Set this mixture aside.
Now turn back to your pork tenderloins, which hopefully have lived up to their name by being very tender. Cut into large chunks and shred them apart with two forks, then replace them into the crockpot. Pour the mole sauce over top and mix in gently. This is your pork mole.
Our favorite way to eat it is on a flour tortilla with some shredded cheddar cheese. It’s also very good with rice or potatoes. Enjoy!
January 10th, 2010
This is a really simple, but great sandwich…
All I did was get two pieces of bread, or a tortilla. Put some mesquite ham on, I prefer it to be thinly sliced. Then one or two pieces of provolone cheese onto it, and then spread a thick layer of pesto onto the bread. I think the mesquite ham goes really well with the pesto, but if you like a different type of ham, that’s fine too.
(posted by my daughter Sarah, who thinks that I don’t post often enough.)
We bought the pesto from Sam’s club instead of making it ourselves. The basic ingredients are: fresh basil, pine nuts, olive oil, Parmesan cheese, and garlic. Apparently, I haven’t posted a recipe for pesto - ever - I should get on that for all of you who want to try making it yourselves!
January 9th, 2010
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