Archive for April, 2011

Pumpkin Bread

Posted in Sweet | 1 Comment »

Do you remember that pumpkin I bought in October? It’s been sitting on my kitchen counter for 5 months. This past weekend, I finally cooked, pureed, and froze it for future use. However, I did set aside one cup of puree to make pumpkin bread. March is definitely not the season for pumpkin bread, but that didn’t stop me from baking one of my favorite autumnal treats. I love the warm flavors of cinnamon, ginger, nutmeg, and cloves in pumpkin bread, but I decided to use less of these spices because it’s springtime!

This pumpkin bread is so delicious and moist; no one would ever know there was whole wheat flour and flax seed meal in the mix! If you don’t have whole wheat flour and flax seed meal, just use 1½ cups all-purpose flour and 6 tablespoons of canola oil. However, this is a good recipe to start introducing fiber-rich whole wheat flour and omega-3-full flax seed meal into your diet.

Pumpkin Bread

¾ cup white whole wheat flour

¾ cup all-purpose flour

1 tsp. baking soda

¼ tsp. baking powder

1 tsp. salt

1½ tsp. cinnamon

¼ tsp. ground ginger

1/8 tsp. ground nutmeg

pinch of ground cloves

1/3 cup milk

½ tsp. vanilla

5 Tbsp. canola oil

3 Tbsp. flax seed meal

1¼ cup

2 large eggs

1 cup pumpkin puree

½ cup raisins

1. Preheat oven to 350°F and grease a 9×5-inch loaf pan. In a medium bowl, whisk together first 9 ingredients. In a small bowl, combine milk and vanilla.

2. In a large bowl, beat canola oil, flax seed meal, and sugar until mixed well. Beat in one egg at a time and then mix in pumpkin puree. After each addition: one third of the flour mixture, followed by half of the milk mixture, another third of the flour, the remaining milk, and the remaining flour mixture, beat on low speed until just combined and scrape the sides of the bowl as needed. Fold in ¼ cup raisins.

3. Pour into the loaf pan, sprinkle the remaining raisins on top, and gently press raisins down while spreading the batter evenly. Bake for about 1 hour or until a toothpick inserted in the center comes out clean. Let cool in the pan on a rack for 10 minutes before taking it out and cooling completely on the rack.

Mexican Rice with Chicken

Posted in Gluten Free, Savory | No Comments »

During my high school years, my best friend and I enjoyed eating a bowl of Mexican Rice for lunch when it was on the menu. It was tasty and healthy in comparison to the standard fried chicken nuggets, chicken fingers, shoestring chicken, chicken tenders, popcorn chicken, and of course French fries! My recipe for Mexican Rice is made with brown rice and chunks of chicken, which I recommend serving with a green salad on the side for a well-rounded meal.

Mexican Rice and Chicken

  • Serves 4

1 Tbsp. olive oil

½ c. onion, finely chopped

1 garlic clove, finely chopped

¼ c. carrot, finely chopped

2 Tbsp. tomato paste

1 c. brown rice

2 ½ cup chicken broth

1 lb. chicken breast, cut into large chunks

¼ tsp. kosher salt

 1. Heat oil in a 4 qt. pot over medium-high heat. Add onion and cook for about 2 minutes. Add the garlic and carrot and cook for 2 minutes. Stir in the tomato paste and cook for 1 minute.

 2. Mix in the rice and then add the chicken stock. Bring to a boil, stir once, and reduce heat to medium-low. Cover and simmer for 25 minutes. Then, sprinkle salt over the chicken pieces and add them to the rice. Stir once and simmer, covered, for 20 more minutes. Remove from heat, let stand for 5 minutes, and fluff rice with a fork before serving.