Pumpkin Cranberry Bread

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Christmas is 13 days away.  It’s time to start baking.   The first Christmas treat I am making is a small loaf of quick bread to be the center of my Christmas eve treat plate.

Pumpkin Cranberry Bread

Adapted  from Libby’s.com

¾ cup all purpose flour

1/2 tsp  cinnamon

1/4 tsp ginger

1/8 tsp cloves or allspice

1/8 tsp nutmeg

1/2 tsp baking soda

½ tsp salt

¾ cup sugar

1/4 cup  pure pumpkin

1 egg

¼ cup vegetable oil

¼ cup oj or water

¼ cup fresh, frozen or dried cranberries

Pre heat the oven to350 degrees.  Spray 2 5 inch x 3 inch loaf pans with non-stick cooking spray.  In a medium sized  bowl, combine the flour, cinnamon,  nutmeg, allspice, ginger,  baking soda, salt and sugar.   Mix well.   In another bowl,  combine the pumpkin, egg,  canola oil, and  oj or water.  Mix well.  Add the wet ingredients to the dry ingredients and mix until just moistened.  Fill each loaf pan half full.  Bake at 350 degrees for 50 – 60 minutes.

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Chicken Thighs, 3 Ways (Whole 30)

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I am so excited!!  I finished my new scarf today and just in time for cold weather too.  Yeah, I make my own scarves.  I have to. I don’t drive and learned very early on that those fashion scarves that are barely long enough to reach your boobs are cute but not very warm.  I need warm.

Since I couldn’t find it to buy it, I decided to make it myself.  I have crocheted since I was 12, so I decided to put the skill to  use and make myself a warm scarf.  I have made several over the years.  Whenever I get a new jacket or  just feel like a change I make a new one and give a way the  old one to the first person who admires the new one. That way nothing goes to waste.

Do you  have any old-fashioned skills you put to use today?

Chicken Thighs, 3 Ways

If you aren’t doing a Whole 30 you can find my original non compliant adaptions here.

Adapted from Mark Bittman’s How To Cook Everything

Ingredients
salt and ground black pepper
2 bone-in chicken thighs

Ginger “Soy”
1 ½ tsp minced fresh ginger
1 TBS plus 1 ½ tsp coconut aminos
1 TBS dark sesame oil

Chili Lime
1 TBS plus 1 ½ tsp olive oil
1 TBS fresh lime juice
1 ½ tsp chili powder
¾ tsp smoked paprika

Thai Sauce
1 TBS coconut milk
1 TBS smooth almond butter
¼ tsp curry powder

Preheat the oven to 450 degrees. Move the oven rack to the middle, if it isn’t already there. Mix the sauce ingredients together in a small  bowl. Put the chicken in the roasting pan, skin side up, sprinkle with salt and pepper and brush with your sauce.  After the chicken has cooked for 10 minutes, baste again with the sauce and turn the pieces; brush the other side and roast for another 10 minutes. Turn the chicken over, brush again with the sauce, and roast for another 5 minutes or until the chicken is done.

Christmas Roundup 2017

It’s 3 weeks and 3 days until Christmas.  Can you believe it?????  It’s time to get baking all those yummy Christmas treats.  Here is a round up  of all the small batch Christmas treats I have posted over the years.  Tune in on Monday for the start of this year’s batch of Christmas treats.

Peanut Brittle

Fudge

Fruitcake Cookies

Peanutbutter Blossoms

Cranberry Pecan Sugar Cookies

Ginger Bread

Fruitcake Bread

Cranberry Apple Walnut Cake

Cranberry  Pie,  Rolled Crust

Elise’s Cranberry Pie

Pressure Cooker Beef Masala Curry (Whole 30)

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Guys, I am in trouble.  Not a little bit of trouble, but a big heaping boat load of trouble.  I don’t know what to do about it.  There is a new little store about a block from my apartment that has a ton of  Hull brown drip dishware for sale.  I don’t know if you remember, last year I got a big box of Pfaltzgraff and Hull brown drip dishware for helping a friend move. I absolutely love it.  It is gorgeous and I want more of it.  Yesterday, I  bought a small pitcher, 3 oval plates, a butter dish, and a divided casserole.  My problem is how am I going to stay out of this store and away from this awful temptation when I have to walk past it every single time I go anywhere outside my apartment building? Help me.

Beef Masala Curry

Adapted from I don’t remember where

1 lbs stewing beef, cut into 1 inch cubes

1/4  big onion, chopped

1 ½ cloves garlic, minced

½ cup tomato sauce

2 TBS  cilantro, chopped

1/2 tsp freshly ground black pepper

1/2 tsp turmeric

1 1/2 tsp  garam masala

1/4  tsp cumin

1/4  tsp coriander

1/4  tsp cayenne pepper

1/4  tsp smoked paprika

1/4 tsp lemon zest

11/2 tsp  olive oil

½ cup  stock

Preheat your pressure cooker on the saute function and add the oil.  When the oil is hot,  brown the beef.  Add the remaining ingredients,except the cilantro.  Lock the lid and bring to high pressure.  Cook 35 minutes and release pressure naturally.  Serve and garnish with cilantro.

Shawarma Spice

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Apparently,  I disappoint some people when I post spice blends.  I am going to keep doing it though, because I find it really annoying when blogs post a recipe with a spice blend and assume everyone will have easy access to it. This is just enough of the spice blend to flavor the Ground beef Shawarma and Rice recipe that is coming tomorrow.

Shawarma Spice

adapted from Two Sleevers

1 tsp dried oregano

½ tsp ground cinnamon

¼ tsp ground all spice

¼ tsp ground cayenne

½ tsp ground cumin

½ tsp ground coriander

½ tsp salt

Mix all ingredients together in a small bowl. Mix well. Store mixture in a airtight container in a cool, dry place.