Search results for 'pecans'

Zucchini Bread Recipe

1 Sep

Zucchini Bread Recipe: Moist and delicious.  Perfect when company stops over and to give as a little housewarming gift.  This is a wonderful homemade treat!

Zucchini bread is one of my all-purpose standbys.  It is so moist and delicious, perfect for when company stops over, and great for holidays to wrap up and give as a wonderful homemade treat.  When making Zucchini Bread I like to use small loaf pans, where this recipe will make 4 loaves at a time.
Zucchini Bread Recipe, continued…

Red Velvet Cupcakes

1 Jul

Red Velvet Cupcakes are ultra delicious, and if you've never tried Red Velvet it's time you did.  It is a little richer than your average white or chocolate cake, which is why Red Velvet makes such good cupcakes.

These Red Velvet Cupcakes were the first thing that came to mind when I was planning my birthday dessert. Cupcakes are growing in popularity with speciality shops popping up everywhere. To me, cupcakes have always been one of my favorite treats. They are little personal-sized cakes from heaven, that will travel with you and not make a mess.

Red Velvet Cupcakes, continued…

Pumpkin Date Nut Bread

8 May

If you like any type of spice bread, zucchini or banana bread, then you must try this pumpkin date nut bread.  The bread is totally moist, and has just the right amount of sweetness and spices to not be overpowering.

There is few things I enjoy more than baking.  Making this Pumpkin Date Nut Bread recipe isn’t any different.  Some people dislike baking because you have to be very careful to measure and use the correct amounts, truth be told, that is one of my favorite parts of baking.  That, and baked goods are just super delicious.  This Pumpkin Date Nut Bread is awesome!

If you like any type of spice bread, zucchini or banana bread, then you must try this Pumpkin Date Nut Bread.  The bread is totally moist, and has just the right amount of sweetness and spices to not be overpowering.  Next time you find yourself wanting to bake, keep this Pumpkin Date Nut Bread in mind.  Also, if you find that you have no ground cloves (like it did), you can substitute with ground allspice from the pantry.

Pumpkin Date Nut Bread, continued…

Mango Banana Chocolate Chip Muffins

20 Apr

Just by adding fruit, nuts, and/or chocolate chips, humble muffins can be transformed into a mutisensory treat, like this Mango Banana Chocolate Chip Muffin.

Just by adding fruit, nuts, and/or chocolate chips, humble muffins can be transformed into a mutisensory treat, like this Mango Banana Chocolate Chip Muffin.  This is actually a pretty basic muffin recipe that leaves plenty of room for creative inspiration; there is endless possibilities to these muffins.  I’ve listed some additional delicious variations in case mangos and bananas are not your favorite combination.

The streusel topping adds a special touch.  It can be stored in an airtight container in the refrigerator for a couple of weeks, so if you anticipate baking Mango Banana Chocolate Chip Muffins regularly, make extra topping and you’ll save time later.

For a vegan variation, omit the egg and use soy margarine and soy milk in place of the butter and milk.

Mango Banana Chocolate Chip Muffins, continued…

Pantry List

16 Apr

Pantry List:  Having basic cooking ingredients at home saves time and makes it easier to eat well day in, day out.  With a well-stocked pantry, you can whip up creative meals with items on hand and shorten your shopping list when preparing a complicated meal.  Consider buying pantry items in bulk from a reliable local store where stock rotation ensures the freshness of food.  That way you get the quality and quantity you want and you’ll save money and consume less packaging.

The staples below are suggestions of foods good to keep on hand.  I certainly do not stock them all, just the things that I use most regularly.  I hope you’ll use the list for inspiration and as a reminder when it’s time to shop for food.

Shelf Items

1. Grains

Barley, bulghur, buckwheat groats (kasha), cornmeal, couscous, grits, millet, oats, popcorn, quinoa, rice (arborio, brown, white).

Note:  Transfer packaged or bulk grains to glass jars with tight-fitting lids for storage: it’s easier to see how much you have on hand and helps protect your grains from insects.  Milled grains, like flours and meals, have a shorter shelf life than whole grains, so unless you use them up within a month, they should be refrigerated or frozen in closed containers.

2. Beans

Dried Black turtle beans, black-eyed peas, chick peas, red kidney beans, cannellini (white beans), lentils (red, brown), limas, navy or pea beans, pintos, split peas (green, yellow).

CannedButter beans, black beans, chick peas, kidney beans, cannellini.

Note:  When buying dried beans, look for those with uncracked shiny coats and good color.  Red the labels on canned beans.  Some are sodium-free, some are organic, some have additives and preservatives.

3. Pasta

Asian Rice noodles, soba noodles, udon noodles.

ItalianSpaghetti, linguine, penne, ziti, farfalle, orzo, lasagna noodles.

Note:  Dried pasta, if stored in a well-sealed container, can last a lifetime, so stock a range of shapes and sizes: tiny pasta to add to soups and stews, chunky pasta to toss with vegetables, and long noodles for saucing.

4. Nuts and Seeds

Almonds, cashews, hazelnuts (filberts), peanuts, pecans, pine nuts, walnuts, sesame seeds, poppy seeds, sunflower seeds, tahini, peanut butter.

Note:  Nuts and seeds are terrific to have on hand for cooking, snacking, and for quick, nutritious additions to cereal, yogurt, and fruit salads.  I possible, buy them in bulk, since the tend to be expensive.  Check that they are crunchy, smell fresh, and have good color and sheen.  Always store refrigerated.

5. Oils

Canola, olive (regular and extra-virgin), dark sesame oil.

Note:  Experiment with different brands because the flavor varies.  Oils that are used often can be stored in dark bottles or in a closed cupboard.  Oils that are used less frequently should be stored in the refrigerator.

6. Spices and Herbs

Allspice, annatto (achiote), basil, bay leaves, black pepper, cardamom, cayenne, caraway, coriander seed, cinnamon (ground and stick), cloves, cumin seed, curry powder, dill, fennel seed, five-spice powder, garam masala, marjoram, mint, mustard seed, nutmeg, Old Bay Seasoning, oregano, paprika, rosemary, saffron, sage, tarragon, thyme, turmeric.

Note: An extensive spice collection is a real asset.  Is there anything more frustrating than having everything you need for a recipe except one pesky herb or spice?  since the flavor and fragrance of herbs and spices fade over time, buy in small quantities or store refrigerated in well-sealed containers.  For best flavor, purchase them whole and grind them as needed.

7. Condiments

Chinese chili paste, chinese fermented black beans, fermented black bean sauce, fish sauce (nuoc mam), fruit spreads, hoisin sauce, mustard (Dijon, spicy brown, yellow), soy sauce, hot sauce, vinegars (apple cider, red wine, balsamic, rice wine), wasabi powder.

Note: Condiments add depth, heat, pungency, flavor, and complexity and can make a so-so dish suddenly delicious.  Those that contain fresh ingredients, oil, or high percentages of sugar or other sweeteners should be refrigerated.

8. Canned and Jarred Goods

Artichoke hearts, capers, coconut mik (unsweetened), olives (Spanish, kalamata, black), pinientos, roasted red peppers, chipotle peppers in adobo sauce, salsa, tomato juice, tomato paste, whole tomatoes, tomato sauce, clams, clam juice.

Note:  Read the labels and experiment with different brands to find your favorites.  I think canned goods that are free of additives and preservatives taste best.

9. Wines and Liqueurs

Chinese rice wine, dry red and white wines, liqueurs (amaretto, Grand Marnier, Frangelico), Marsala, mirin, sake, sherry.

Note:  Sometimes a splash of wine or liqueur can add the perfect touch to a dish.  If not used regularly, store them in the refrigerator.

10. Frozen Foods

Black-eyed peas, lima beans, peas, corn, okra, puff pastry, filo dough, tortillas (wheat, corn) tempeh.

Note:  Keep frozen foods well wrapped to avoid freezer burn.

11. Miscellaneous

Dried fruits (raisins, currants, apricots, dates, figs, dried cherries) – Store refrigerated in a closed container, if not using quickly.

Dried Mushrooms Store in a cool, dry place

Fresh Garlic – Store in a vented jar.

Seaweed (Hijiki, Nori) – Store in a dry place

Sun-Dried Tomatoes – Store in a closed container or plastic wrap in the refrigerator.







Moosewood Restaurant New Classics, Copyright 2001, Moosewood, Inc., Clarkson Potter, Publishers.

Strawberry Bread

10 Apr

strawberry bread image

This Strawberry Bread has the flavor of summer, full of juicy strawberries, and if you like, you can add some chopped nuts (pecans or walnuts would be wonderful). It is delicious cut into thick slices, with or without a slathering of butter. Frozen strawberries allow you to make this bread any time of the year.  If you have fresh strawberries available, go ahead and use them.  Fresh local strawberries can really maximum flavor. If you like, when cutting them into bite sized pieces, before adding them to the batter, you can toss the strawberry pieces in a couple tablespoons of flour, making sure they are completely coated. This will keep them from sinking to the bottom of the pan during baking. Strawberry Bread is a delicious way to use everyones favorite fruit.  Our family loves this one.

Strawberry Bread, continued…

The Hungry Wife