Cooking

Pumpkin Walnut Bread

Filed Under: Cooking

Pumpkin Walnut Bread

  • 1 stick unsalted butter ((1/2 cup))
  • 3/4 cup canned solid-pack pumpkin
  • 1/4 cup well-shaken buttermilk
  • 2 large eggs
  • 3 Tbs unsulfured molasses
  • 1 tsp vanilla
  • 1 cup all-purpose flour
  • 1 cup white whole-wheat flour or all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/8 tsp freshly grated nutmeg
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 3/4 cup packed brown sugar
  • 3/4 cup chopped pitted dates (about 4 ounces)
  • 3/4 cup finely chopped walnuts (about 3 ounces)
  1. Preheat oven to 400° F. and grease twelve 1/2-cup muffin cups.
  2. Melt butter and cool slightly. In a bowl whisk together butter, pumpkin, buttermilk, eggs, molasses, and vanilla. Into a large bowl sift together flours, baking powder, spices, salt, and baking soda and whisk in brown sugar. Make a well in center of flour mixture and add pumpkin mixture, stirring just until combined. Stir in dates and divide batter among cups. Sprinkle walnuts evenly over batter in each cup and bake muffins in middle of oven 20 to 25 minutes, or until puffed and a tester comes out clean. Cool muffins in cups 5 minutes and turn out onto a rack. Serve muffins warm or at room temperature.

Pumpkin Spice Scones

Filed Under: Cooking

Pumpkin Spice Scones

  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon Cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon fine sea salt
  • 3 ounces cold unsalted butter — (¾ stick shredded)
  • 1 large egg
  • 1/3 cup pumpkin puree
  • 1/3 cup heavy cream
  • 1 tablespoon heavy cream
  • 2 teaspoons Turbinado sugar
  1. Preheat the oven to 425°F. Whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt in a large bowl. Add the butter and, using a pastry cutter, cut the butter into the flour until the mixture resembles coarse crumbs. Blend together the egg, pumpkin puree, and 1/3 cup of the cream in a small bowl, add to the flour mixture, and stir until just combined. Transfer to a work surface and knead a few times until the dough just holds together. Pat the dough into a 6-inch wide, 1 ½-inch thick circle and cut into 8 wedges. Arrange the scones a couple of inches apart on a parchment-lined baking tray. Lightly brush the scones with the remaining 1 tablespoon of cream and sprinkle with the Turbinado sugar. Bake for 13 to 15 minutes, or until golden brown.
  2. Makes 8 scones. Work quickly and with a light touch to prevent the butter in the pastry from melting. Serve warm, possibly with clotted cream. Scones keep for a day or two in a tightly sealed container in a cool, dry place.

Pork-and-Pineapple Stir-fry

Filed Under: Cooking

Pork-and-Pineapple Stir-fry

  • 1 cup beef broth
  • 1/4 cup tomato paste
  • 1 Tbs low-sodium soy sauce
  • 2 tsp cornstarch
  • 2 tsp brown sugar
  • 2 tsp curry powder
  • 1/4 tsp chili powder
  • 2 tsp vegetable oil (divided)
  • Cooking spray
  • 1 lb pork tenderloin (cut into short thin Strips)
  • 1 cup sliced onion
  • 1 cup sliced green bell pepper
  • 2 tsp minced peeled fresh ginger
  • 1 1/2 tsp bottled minced garlic
  • 1 can (15-1/4-ounce light pineapple chunks, drained)
  • 4 cups hot cooked instant rice
  1. Directions.
  2. Preparation time: 15 minutes Cooking time: 15 minutes
  3. 1. Combine first 7 ingredients; set aside.
  4. 2. Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork, and stir-fry 4 minutes. Remove pork from pan, and set aside.
  5. 3. Heat 1 teaspoon oil in pan; add onion and bell pepper, stir-fry 5 minutes or until vegetables are tender. Add ginger and garlic; cook 30 seconds. Return pork to pan; add broth mixture and pineapple, and stir-fry 3 minutes or until thoroughly heated. Serve over rice. Yield: 4 servings (serving size: 1 cup stir-fry and 1 cup rice).

Potato-Crusted Snapper

Filed Under: Cooking

Potato-Crusted Snapper

  • 1/2 cup buttermilk
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 cloves garlic (minced)
  • 3/4 cup potato flakes
  • 24 oz red snapper (4 pieces 6 ounce pieces)
  • 1 Tbs butter
  • 4 lemon wedges
  1. Combine first 4 ingredients in a shallow dish. Place potato flakes in another shallow dish. Dip fillets in buttermilk mixture; dredge in potato flakes. Melt butter in a large nonstick skillet over medium-high heat. Add fish; cook 3 minutes on each side or until golden and fish flakes easily when tested with a fork. Serve with lemon wedges