einstein's favorite pumpkin bread

This is my eldest son's favorite way of getting vegetables. ha.

15 or 16-oz. can (2 cups) pumpkin

3 cups sugar

1 cup oil

2/3 cup water

4 eggs

3 1/2 cups unbleached all-purpose flour

2 t. soda

1 1/2 t. salt

1 t. cinnamon

1 t. nutmeg

1/2 t. ginger

Heat oven to 350 degrees.  Grease (not oil) and flour bottoms only of two 9x5 or 8x4-inch loaf pans.  In large bowl, blend first 5 ingredients.  Beat 1 minute at medium speed.  Add remaining ingredients; blend at low speed until moistened.  Beat 1 minute at medium speed.  pour batter into prepared pans.  Bake at 350 degrees for 60-75 minutes or until toothpick inserted in center comes out clean.  Cool 5 minutes; remove from pans.  Cool completely.

From Pillsbury Kitchens' Family Cookbook, 1979 edition (a cookbook I acquired through marriage)

basic asian soup

This is just a basic broth that I use as a light side to asian dishes. 

2 cups chicken stock

1/4 cup carrot, julienned

1/2 cup, bok choy, thickly sliced

1 t. fresh ginger, grated

a dash of asian kitchen blend seasoning (includes garlic, fennel, anise, green peppercorn, red pepper flakes, and white pepper)

4 sheets wonton wrappers

oil for frying the wrappers

green onions, sliced

salt and pepper, to taste

Add first five ingredients and bring to a light boil.  Reduce heat and simmer for about 5-8 minutes or until vegetables are slightly tender.  

Slice wonton wrapper sheets in 1/4-1/2" strips and drop in hot oil.  Fry until just starting to turn light brown and are crisp (test on one first to get a feel for it), remove from oil and let drain on a paper-towel lined plate. 

Pour soup into bowl and garnish with wonton strips and green onion slices.

orange and red onion salad

Makes 2 salads

Total time: about 30 minutes

2 T. red wine vinegar

1 T. honey

1/2 t. Dijon mustard

Juice of 1/2 an orange

Salt and pepper to taste

3 T. olive oil

1 navel orange, peeled, sliced into rounds

1/4 cup red onion, thinly sliced

1/4 cup slivered almonds

1 t. unsalted butter

2 t. sugar

Salt and cayenne to taste

2 cups mesclun salad mix

Minced fresh chives

Whisk vinegar, honey, mustard, orange juice, salt, and pepper together in a small bowl.  Drizzle in oil, whisking constantly, until emulsified.

Marinate oranges and onion in vinaigrette in a shallow dish (such as a pie plate) for 10 minutes.

Toast almonds in butter in a small nonstick skillet over medium heat.  When just barely golden, add the sugar, salt, and cayenne.  Continue cooking, stirring constantly, until browned and coated with melted sugar.  Transfer nuts to a plate to cool.

To assemble, arrange greens on a platter, top with the oranges, onion, and some of the vinaigrette.  Sprinkle with chives and candied almonds.

Per serving: 380 calories; 70% calories from fat; 31g total fat; 28g carb; 34mg sodium; 4g fiber; 5g protein.

From Cuisine at Home magazine, Issue No. 63, June 2007.

BLT Pasta

Makes 3 1/2 cups

Total time: about 45 minutes

For the bread crumbs--

Mince; Toast in 1 teaspoon olive oil:

1 garlic clove

1 cup French Bread, cubed (about one 1/2"-thick slice)

Salt to taste

For the Pasta--

Saute:

2 strips thick-sliced bacon, diced

Caramelize; add:

1 cup grape tomatoes, halved

1/2 t. sugar

1/2 cup leeks, thinly sliced

Deglaze with; add and simmer:

1/4 cup dry white wine

1/2 cup chicken broth

1 t. red wine vinegar

1/4 t. red pepper flakes

Cook; finish pasta with:

4 oz. dry bucatini or spaghetti

1 cup fresh spinach leaves

1/4 t. minced fresh thyme (or a pinch of dried thyme)

Reserved bacon pieces

Garlic bread crumbs

Bring a pot of salted water to a boil for the pasta.

Mince the garlic for the bread crumbs in a  food processor, add the cubed bread, and process until coarse.  heat oil in a nonstick skillet over medium; add crumbs and toast until golden, 3-4 minutes, stirring often.  Season with salt and set aside.

Saute the bacon for the pasta in a  large nonstick skillet over medium heat.  Cook until crisp, then drain pieces on a paper towel-lined plate.  Pour off all but 1 T. drippings.

Caramelize the tomatoes and sugar int he drippings over medium heat.  Cook until beginning to brown, about 5 minutes.  Add the leeks; saute until wilted, 3-4 minutes.

Deglaze with wine; simmer until liquid is nearly evaporated.  Add the broth, vinegar, and pepper flakes, and simmer until reduced by 1/3, about 5 minutes.

Cook the pasta in boiling water according to package directions.  Add the spinach, thyme, and bacon pieces to the sauce, then transfer the cooked pasta from the water to the pan using tongs. Toss to coat, season with salt, then divide pasta between plates.  Sprinkle with bread crumbs before serving.

per serving: 564 calories; 35% calories from fat; 22g total fat; 69g carb; 560mg sodium; 5g fiber; 17g protein.

From Cuisine at Home magazine, Issue No. 63, June 2007

italian sausage ragu with penne pasta

For ease, buy Italian sausage in bulk.  If it's not available, simply remove the casings from link Italian sausage.

Makes 3 cups ragu, 4 cups pasta

Total time: 40 minutes

1/2 lb. dry penne or ziti

1/2 lb. bulk Italian Sausage

3/4 cup yellow bell pepper, diced

1/2 cup onion, diced

2 t. tomato paste

2 t. garlic, minced

1/2 cup dry white wine

1 can diced tomatoes in juice (14 oz.)

1 t. sugar

Pinch red pepper flakes

Salt to taste

1/2 cup chopped fresh parsley

Grated Parmesan

Bring a large pot of salted water to a boil for the penne.

Cook pasta according to package directions; drain and set aside.

Brown the sausage in a large saute pan over medium-high heat for 5 minutes, crushing it into small pieces using a potato masher.  Add the bell pepper and onion; cook 5 minutes.

Stir in tomato paste and garlic.  Saute 2 minutes, stirring frequently.

Deglaze with wine, then increase heat to high and cook until liquid is nearly evaporated.  Add tomatoes, sugar, and pepper flakes; bring to a simmer and cook 5-8 minutes, or until thickened.

Season ragu with salt, stir in parsley, and serve over penne.  Garnish each serving with Parmesan.

Per 3/4 cup ragu with 1 cup pasta: 425 calories; 28% calories from fat; 13g total fat; 53g carb; 842mg sodium; 2g fiber; 9g protein.

From Cuisine at Home magazine, Issue No. 65, October 2007

thai chicken skewer wraps

Makes 16 wraps, about 2 cups sauce

Total time: 1 hour

1 cup fresh cilantro leaves, packed

6 T. brown sugar, divided

6 T. fresh lime juice, divided

2 T. Thai red curry paste, divided

1/4 t. red pepper flakes

Salt to taste

2 lb. boneless skinless chicken breast, sliced into 1/4"-thick strips

1/2 cup creamy peanut butter

1/2 cup water

1/4 cup shallots, chopped

1/4 cup soy sauce

2 T. fresh ginger, chopped

3 garlic cloves, chopped

16 Boston or bibb lettuce leaves

16 strips each red bell pepper and cucumber

Lime wedges

Blend cilantro, 4 T. brown sugar, 2 T. lime juice, 1 T. curry paste, pepper flakes, and salt in a food processor until smooth.  Pour over chicken, toss to coat, and marinate 10 minutes.  Preheat broiler to high with rack 6" from element; coat a broiler pan with nonstick spray.

Process 2 T. brown sugar, 4 T. lime juice, and 1 T. curry paste with peanut butter, water, shallots, soy sauce, ginger, and garlic in the processor (it's not necessary to wash the bowl) until smooth.  Transfer to a serving dish.

Thread chicken onto 32 skewers.  Arrange 8 skewers on prepared pan; cover ends of skewers with foil to prevent burning.  Broil chicken in batches until browned and cooked through, 6 minutes.  

To serve, wrap a lettuce leaf around 2 strips of chicken, remove skewers, then add bell pepper and cucumber.  Drizzle with sauce and lime juice.

Per wrap:  140 calories; 31% calories from fat; 5g total fat; 9g carb; 280mg sodium; 1g fiber; 16g protein.

From Cuisine At Home magazine, Issue No. 67, February 2008 

NOTE:  The second time I made this I made a few adjustments which I ended up liking much better.  Instead of cooking the chicken like this recipe states, I sliced the pounded chicken breast into 1/4" strips and used the chinese 'velveting' technique (mix an egg white with 2 TBSP. of cornstarch and mix well, then mix in the chicken and let it sit in the fridge for at least an hour -- then deep fry very quickly, about 15 seconds, and drain).  After velveting the chicken, I set it aside then made the peanut butter sauce.  Then, instead of just putting the sauce on the meat in the lettuce, I did a quick stirfry of the velveted chicken and the peanut sauce.  I then placed the chicken mixture, with the red bell pepper strips and cucumber strips, on a warmed-in-an-ironskillet flour tortilla.  I think it would still be best this way if you used the lettuce for wraps, but I needed a little more substance to my meal.

dan dan noodles with pickled cucumbers

Most dan dan recipes use ground pork, but this variation with ground turkey breast is lighter.  Turkey isn't quite as flavorful as pork, so the peanut really helps in that arena.  

For the cucumbers--

Combine:

2 c. cucumber, julienned

1/2 c. red onion, thinly sliced

1/2 c. rice vinegar

1 T. sugar

1/8 t. red pepper flakes

salt to taste

For the noodles and sauce--

Cook:

1/2 lb. long-life noodles or dry spaghetti

Whisk together:

1/4 c. dry sherry

1/4 c. chicken broth

3 T. chunky peanut butter

2 T. soy sauce

1 T. brown sugar

1/2 t. chili garlic sauce

1 t. toasted sesame oil

Stir-fry in 2 teaspoons peanut oil; add:

1/4 c. red bell pepper, minced

3 T. fresh ginger, minced

2 T. garlic, minced

12 oz. ground turkey breast

Stir in:

prepared peanut sauce

Garnish and serve with:

chopped fresh cilantro

thinly sliced scallions

pickled cucumbers

Combine all ingredients for the cucumbers in a bowl; cover and chill until ready to serve.

Cook noodles in a large pot of boiling water until al dente (refer to package for cooking times). Drain; keep warm.

Whisk sherry, broth, peanut butter, soy sauce, sugar, chili garlic sauce, and sesame oil together in a bowl; set aside.

Stir-fry bell pepper, ginger, and garlic in peanut oil in a large skillet over medium-high heat, 30 seconds.  Add turkey in large chunks and reduce heat to medium.  Cook until it begins to brown, 3 minutes.  Turn meat over and brown the other side.

Stir in prepared peanut sauce and break up the turkey.  Simmer until turkey is cooked through and sauce thickens, 4-5 minutes.  Serve meat sauce over the cooked noodles.

Garnish with cilantro and scallions; serve with cucumbers.

Per 1 cup noodles, 1/2 cup sauce, and 1/4 cup cucumbers: 450 calories; 23% calories from fat; 12g total fat; 56g carb.; 346mg sodium; 4g fiber; 33g protein.

(from Cuisine At Home, Issue 61, February 2007)

creamed asparagus

This goes great as a side to salmon cakes.  Makes 1/2 lb. asparagus, 1 cup sauce, in about 20 minutes.

1/2 lb. asparagus, trimmed, cut into 1-2" pieces

2 T. unsalted butter

2 T. all-purpose flour

1 c. whole milk

1/2 c. chicken broth

2 T. chopped fresh dill

fresh lemon juice, minced lemon zest, salt and white pepper to taste

Blanch asparagus in boiling water until crisp-tender, 3-4 minutes.  Transfer to a bowl of ice water to stop the cooking.

Melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute.  Add milk and broth, increase heat to high, and bring to a boil, whisking constantly until sauce thickens.

Off heat, add dill, lemon juice, and zest; season with salt and pepper.

Stir in asparagus just before serving.

Per 1/2 cup: 114 calories; 61% calories from fat; 8g total fat; 8g carb.; 43mg sodium; 1g fiber; 4g protein

(from Cuisine At Home, Issue No. 62, April 2007)

salmon cakes

No need to purchase expensive salmon for this recipe, but do make sure the fish is super-fresh! It is important to let the cakes chill for at least 30 minutes before cooking to ensure they have the chance to set up and not fall apart while frying.

Makes 8 cakes

1 c. panko bread crumbs

1/2 c. celery, chopped

1/3 c. chopped fresh cilantro

1/4 c. onion, chopped

1 egg white

1 T. Sriracha or hot sauce

1 T. fresh lemon juice

1 t. kosher salt

1/2 t. ground black pepper

1 lb. fresh salmon, skinless, diced

2 T. vegetable oil

Process the first 9 ingredients in a food processor until the vegetables are minced.

Combine the salmon with the vegetable mixture, then form it into 8 cakes on a parchment-lined baking sheet using a 1/3-cup measure.  Lightly press into 1"-thick patties, cover, and chill for 30 minutes. Preheat oven to 400 degrees.

Heat the oil in an ovenproof saute pan over medium-high.  Add cakes and fry for 2 minutes per side, or until browned.  Transfer pan to the oven to cook cakes through, 2-4 minutes.

Per 2 cakes: 292 calories; 45% calories from fat; 15g total fat; 13g carb.; 645mg sodium; 1g fiber; 26g protein

(from Cuisine At Home, Issue 62, April 2007)

surf & turf: grilled bacon-wrapped steak skewers & shrimp scampi

First, assemble the skewers -- you can do this several hours before grilling.  Next, prepare and chill the ingredients for the scampi and salad.  Finally, make the shrimp and keep it warm while you grill the skewers and bread.  Toss the salad while the skewers rest.  

Bacon-wrapped Steak Skewers & Baguette

4 strips thick-sliced bacon

1 lb. tenderloin or top sirloin steak, cut into 12 pieces

4 slices baguette, about 1" thick, brushed with olive oil, and seasoned with salt and pepper

BACON:  Saute in a skillet over medium-high heat until nearly crisp but still pliable, about 4 minutes.  Drain on a paper towel-lined plate.

SKEWERS: Preheat grill to medium-high.  Loosely weave a strip of bacon, accordion-style, between 3 pieces of meat. Thread a bamboo or metal skewer through the bacon and beef; repeat with remaining meat, bacon, and skewers.  Lightly coat meat with nonstick spray and grill, turning occasionally, until cooked to desired doneness, about 4 minutes per side for medium-rare. Remove from grill and tent with foil.

BAGUETTE: Grill prepared baguette slices about 1 minute per side.

Summer Shrimp Scampi

16 extra jumbo shrimp, peeled, deveined, tail left on (1 lb.)

1 T. all-purpose flour

Salt & Pepper

2 T. olive oil

1/2 c. cherry tomatoes, halved

1 T. garlic, mnced

Red pepper flakes to taste

1 c. dry white wine

3 T. unsalted butter

2 T. chopped fresh parsley

Juice of 1/2 a lemon

Toss shrimp with flour, salt, and pepper, then saute 1 minute per side in oil in a saute pan over medium-high heat.  Stir in tomatoes, garlic, and pepper flakes; cook 1 minute, then deglaze with wine  Simmer until reduced by half, 3 minutes, then finish with butter, parsley, and lemon juice.

Classic Caesar Salad

1 garlic clove

1/2 t. kosher salt

2 T. fresh lemon juice

1 T. mayonnaise

1 t. Dijon mustard

1/2 t. Worcestershire sauce

1/2 t. anchovy paste

1/2 t. black pepper

1/4 c. olive oil

3 T. Parmesan, shredded

8 cups romaine lettuce, chopped

Parmesan shavings

Mash garlic with salt using the side of a knife blade to make a paste; set aside.

Combine lemon juice, mayonnaise, Dijon, Worcestershire, anchovy paste, and pepper in a large bowl.  Whisk in oil, 3 T. Parmesan, and garlic paste.

Add romaine to bowl and toss to coat.  Garnish with Parmesan shavings.

To serve, arrange grilled baguette on plates with salad.  Top each with a skewer, then spoon shrimp and sauce over.  Garnish with lemon.

Per 1/4 recipe: 877 calories; 42% calories from fat; 42g total fat; 56g carb; 1128 mg sodium; 3g fiber; 59g protein

(from Cuisine at Home, Issue No. 69, June 2008)

garlic mashed potatoes

4 medium Idaho potatoes

4 peeled garlic cloves

2 T. butter

1/4 c. sour cream

milk, as needed

salt

Peel and cut potatoes into cubes.  Place in saucepan with garlic and just cover with water.  Cover the pan and bring to a boil, then reduce and cook for 10-15 minutes, or until potatoes are tender, but not mushy.  Drain the potatoes, add butter and sour cream and combine with a mixer on low speed.  If they are too thick, add milk, by the tablespoon, until it reaches the desired consistency.  Add salt, to taste.

sharla's tortilla soup

My sister-in-law, Sharla, makes this when Chef D's family gets together for the holidays.  So easy, yet so delicious!

2 Chicken breasts (frozen in bag works fine, too)
2 large boxes chicken broth
2 Carrots, chopped
1 Onion, chopped
1 Canned Mexican stewed tomatoes
2 cloves minced or pressed Garlic 
2 jalapenos, seeded and chopped
1-2 avocados, peeled and cubed
1 bunch cilantro, leaves chopped
Paprika, cumin, garlic salt to taste
Asadero or provolone cheese
Tortilla Chips

Cook chicken breasts in the chicken broth until done. Remove chicken. Cut up the chicken into pieces and return to broth. Add chopped carrot, onion, garlic, jalapenos, cilantro, tomatoes (cut up), paprika, cumin and garlic salt and cook until carrots are done. Add avocados at the end. Place a slice of the cheese on the bottom of the bowl. Ladle in soup and then top with crumbled tortilla chips.

bb's chicken and dumplin's

Although I made a few personalizations, the majority of this recipe comes from my good friend, Barb (hence, the BB's reference) who loves to cook using her crockpot. 


1 whole chicken
2 whole carrots, peeled and cut into 1-inch chunks
2 celery stalks, cut into 1-inch pieces (include leaves)
1/2 onion, cut in quarters
1 can cream of chicken soup
1/2 package Mary B's Open Kettle Dumplings (frozen) *
water to cover chicken in crockpot
chicken broth, if needed
salt and pepper, to taste

Wash and clean out the inside of your whole chicken and place in a crockpot, along with the celery, carrot and onion, with enough water to just barely cover the chicken. Cook on high for 4-6 hours or low for 8 hours. When it is finished, remove the chicken, strain the liquid, and dispose of the vegetables. Place resulting broth in a large pot. Add additional chicken broth, if needed. Separate the chicken from the bones, shred chicken and set it aside. Start the broth to boiling and add dumplings, one at a time while it is at a rolling boil. After the dumplings are ready (according to package directions), add the can of soup and mix well. Add shredded chicken and cook on low for a 5-10 minutes to warm throughout. Add salt and pepper to taste.

*Barb makes her dumplin's from scratch:)

broccoli salad with dried cranberries

This is one of those church covered dish supper favorites and is so visually appealing with it's varied colors.  I have had versions that included thinly-sliced purple onions and/or grated cheddar cheese, but I prefer this more simple version:

3 bunches broccoli, heads cut-up into small, bite-sized pieces

1 c. mayonnaise

1/2 c. sugar

2 T. vinegar

1/2 c. dried cranberries (or raisins)

1/2 lb. bacon, cooked crisp and crumbled

1/2 c. walnuts or pecans, broken into pieces

Mix mayonnaise, sugar and vinegar in a bowl and let it set for at least 15 minutes.  In the meantime, wash and cut broccoli and put it in a large bowl.  Add cranberries (or raisins), bacon, nuts and mix well.  Slowly add mayonnaise mixture and stir, adding as much to suit your personal taste for texture.  It can be eaten immediately, but I find that it tastes better if it can sit overnight in the icebox.

chicken salad

This recipe is based upon a recipe from an Atlanta cookbook Chef D received as a gift before we met.  I have made a few changes over the years and this is the result of my experiments:)

4 c. cooked chicken, diced

2 c. diced celery

1/2 c. toasted pecan halves

4 slices bacon, fried crisp, crumbled

1/2 c. mayo

1/2 c. sour cream

1.5 t. salt

2 T. lemon juice

1/2 apple, cubed (we prefer gala or honeycrisp)

Combine all ingredients and chill for at least 4 hours.

cj's oatmeal cake

Right after I graduated from college, I moved to northern Virginia and got my first job at the Pentagon.  The first person I met there was someone who would become a close friend for years, Cathie (who I called CJ).  This is a cake she made for me and Chef D many years ago.  We loved the cake so much that we asked for the recipe and have made it many times over the past 20+ years since.

Preheat oven to 325 degrees.  Butter and flour 8" x 8" pan.

1 c. quick oatmeal

1 stick butter

1 1/4 c. boiling water

Pour boiling water over butter and oats.  Let cool.

Mix:

1 c. dark brown sugar

1 c. white sugar

1 1/3 c. plain flour

1 tsp. cinnamon

1 tsp. soda

1/2 tsp. nutmeg

1/4 tsp. salt

Set aside:

2 eggs

1 tsp. vanilla

When oatmeal mixture is cool, add 2 eggs and 1 tsp. vanilla.  When eggs and vanilla are well mixed, add the dry ingredients and mix well (but, do not overbeat).  Pour into pan and bake for about 1 hour or until toothpick comes out clean.  Do not overbake!

While still warm, add topping of:

6 Tbsp. butter

1/4 c. pet milk

1/2 c. dark brown sugar

1/2 c. flaked coconut

1/2 c. chopped pecans

Mix above ingredients together and spread over cake.  Place under broiler for about 3-5 minutes to toast the coconut and pecans.

fruity pastries

1 ready-to-bake sheet of frozen puff pastry, thawed for 40 minutes

raspberry seedless preserves

lemon curd

Preheat oven to 400 degrees. Cut pastry sheet into 9 squares (like a tic-tac-toe board) and place each square into a muffin tin hole.  Put one tsp. of preserves or curd into the middle of the pastry square.  Cook for 15 minutes.  Remove from pan and cool on a rack.

fish tacos

2 Tilapia filets

1/4 c. bread crumbs

1 T. olive oil

2 T. butter

2 T. mayonnaise

2 T. hot peppers

1 T. Creole seasoning

salt & pepper, to taste

lettuce, feta cheese

fresh salsa

flour tortillas

Heat butter and olive oil in skillet over medium high heat.  Dust fish filets with bread crumbs, salt and pepper.  Saute fish a few minutes on each side.  Remove fish and keep warm in a 150 degree oven.  mix mayonnaise, hot peppers and Creole seasoning in a small bowl.  Divide mayonnaise mixture between 2 flour tortillas.  Place one fish filet in each tortilla.  Top fish with lettuce, cheese and salsa. 

(from Mulder's Blest Recipes Cookbook) -- leave me a message if you are interested in purchasing a copy of this cookbook for $11.00 plus shipping... all proceeds go to the Mary & Marthas women's ministry group at the Mulder Church.