Pumpkin Bread
Oil (or spray) loaf pan.
Mix together:
1/2 cup oil (I used canola)
1 cup sugar
Sift (I didn't sift and it came out ok)
2 cups flour (I used some that is part whole wheat/part white that I get at Costco but the recipe calls for unbleached flour)
1/2 tsp salt
3 tsp baking POWDER
Add all this to the sugar mixture
Add 1 1/2 cups of pumpkin (I used canned, but frozen would probably work too.)
I also decided it was too dry and added 2-4 tablespoons of water. This made it more the consistency of bananna bread batter.
Put batter in the pan.
Streusel Topping: 2 tbl brown sugar, 1-2 tsp flour, 1 tbl butter, 1/4-1/2 tsp cinnamon. Mix together until crumbly. Sprinkle on top of loaf.
Bake 45 minutes at 350.
Friday, February 19, 2010
Friday, February 12, 2010
Thursday February 11 - Sweet and Sour Stir Fry
One of my goals for this year was to write everyday, even if it was something as simple as blogging our dinner. Obviously I've already fallen down on that one! I guess I can't quite fault myself, though. I mean if I take "write every day" literally, then of course I do write something everyday, even if it's just an email to a student. But I think my original intent was something of a creative nature...
Last night we had this great dish--thank you vegetarian times cookbook from my brother James! Of course, I can't live without modifying their recipe...here's my version
Sweet and Sour Stir Fry
Cook sushi rice and brown rice 1 1/2 cups in the rice cooker w/ approx 2 1/2-3/4 cups water
Sauce:
3/4 cup pineapple juice (unsweetened)
1/4 cup brown rice vinegar
4 tbl soy sauce
3 tbl sugar
2 tbl cornstarch
Combine in small saucepan. whisk over medium heat until begins to thicken. remove from heat and set aside.
Tofu- 7-12 ounces tofu. Cut into 1/2 inch strips. Spray cookie sheet with oil. Broil tofu until firm. (10-12 min approx--don't let it get burned)
Nuts:
3/4 cup cashew pieces
2 tbl peanut oil
Heat oil in wok over med high heat. Add cashews and stir until lightly browned. Remove to plate w/ paper towel and drain. Set aside. REmove half of the oil from the wok.
Veggies:
Their recipe recommends 1/2 lb snow peas, 1 red bell pepper. I used the snow peas when I first made this and they were delicious. I also added whatever veggies I had on hand. 1 carrot, some cauliflower or broccoli, asparagus. I'm sure that water chesnuts might also be good.
Pineapple-- their recipe calls for 3 1/2 cups of fresh pineapple cubes. I've only used about 1 1/2 cups of pineapple and substituted other veggies for the other cups. We used two different kinds of canned pineapple. The chunks were best, but we look forward to trying it with fresh pineapple too.
Add three slices of ginger root to the wok and stir fry for 1 minute. Stir fry veggies (except pineapple and snow peas) and garlic 3-4 minutes. Add tofu and pineapple 1 minute. Add sauce. once sauce thickens add cashews and turn to low or off. Remove ginger root and serve over rice.
Last night we had this great dish--thank you vegetarian times cookbook from my brother James! Of course, I can't live without modifying their recipe...here's my version
Sweet and Sour Stir Fry
Cook sushi rice and brown rice 1 1/2 cups in the rice cooker w/ approx 2 1/2-3/4 cups water
Sauce:
3/4 cup pineapple juice (unsweetened)
1/4 cup brown rice vinegar
4 tbl soy sauce
3 tbl sugar
2 tbl cornstarch
Combine in small saucepan. whisk over medium heat until begins to thicken. remove from heat and set aside.
Tofu- 7-12 ounces tofu. Cut into 1/2 inch strips. Spray cookie sheet with oil. Broil tofu until firm. (10-12 min approx--don't let it get burned)
Nuts:
3/4 cup cashew pieces
2 tbl peanut oil
Heat oil in wok over med high heat. Add cashews and stir until lightly browned. Remove to plate w/ paper towel and drain. Set aside. REmove half of the oil from the wok.
Veggies:
Their recipe recommends 1/2 lb snow peas, 1 red bell pepper. I used the snow peas when I first made this and they were delicious. I also added whatever veggies I had on hand. 1 carrot, some cauliflower or broccoli, asparagus. I'm sure that water chesnuts might also be good.
Pineapple-- their recipe calls for 3 1/2 cups of fresh pineapple cubes. I've only used about 1 1/2 cups of pineapple and substituted other veggies for the other cups. We used two different kinds of canned pineapple. The chunks were best, but we look forward to trying it with fresh pineapple too.
Add three slices of ginger root to the wok and stir fry for 1 minute. Stir fry veggies (except pineapple and snow peas) and garlic 3-4 minutes. Add tofu and pineapple 1 minute. Add sauce. once sauce thickens add cashews and turn to low or off. Remove ginger root and serve over rice.
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