Grandma's PUMPKIN BREAD RECIPE!

I only make about a half dozen or so quick breads and this is one that tops my list.  Grandma Powell gave me this recipe a lifetime ago and we love it!  I had misplaced it and looked for it for a good while!  Then the light came on and my senior moment passed.  I have found it and share it with you now! This recipe yields 2 large loaves of Pumpkin Bread and it does freeze well.  As always, just double wrap for freezing.

Ingredients for Pumpkin Bread:

3 C. sugar
1 C. vegetable oil
4 large eggs
2/3 C. water
2 C. pumpkin
1 C. chopped nuts
3 1/3 C. flour
1 1/2 t. baking powder
1 1/2 t. baking soda
1 1/2 t. salt
1 1/2 t. cinnamon
1 t. cloves
1 t. nutmeg
( I leave out the nutmeg and increase the cinnamon to 1 tablespoon plus 1 t. vanilla)

Mix together the sugar and oil.  Add the eggs one at a time beating well.  Blend in the pumpkin.  Alternate adding in the dry ingredients and the water beating after each addition until just mixed.  Stir in the nuts.  Put half of the batter into each of two greased loaf pans.  I sprinkle the tops with cinnamon and sugar but this is optional.  Bake in a preheated 350 degree oven for 1 -1 1/2 hours until a skewer or toothpick tests clean.  Cool and remove from pans.  Store in plastic wrap.

Asian Radishes and Cooking Greens

Small Asian Radishes from Harry's Garden

Friday I had made plans to go buy eggs and tomatoes from Harry and Carole Brown.  As usual he loaded me up with many additional goodies including Asian Radishes which upon tasting my husband LOVED and so did I and I am not usually a radish fan!  He also gave me a huge bag of greens and Carole gave me her recipe for the way she fixes them.  The cooking time can vary depending what texture you prefer.  I simmered these all afternoon for a very succulent and tender dish which we loved. 

The greens were a combination of Kale's, Turnips, and Collards.  They were just wonderful and had big flavor.  Much more than I would have ever dreamed!

Beautiful just picked greens!

Carole's Ingredients for Cooking Greens (as best i remember)

Grocery sack of greens
1 to 3 strips thick cut bacon diced
1 diced onion
1 large clove garlic chopped
1/4-1/2 t. red pepper flakes
8 -9 C. water
3 T. beef bouillon granules or 9-10 cubes
1/4 C. balsamic vinegar
salt and pepper to taste

Washy and de-vein the leaves being sure to tear out the tough main stems and veins.  Roll handfuls of leaves and slice roll about 1" thick and then cut once through the middle.

In a very large kettle cook the bacon until not quite crisp then throw in the onion and garlic and stir well.  After a minute or so add all of the greens, water, pepper flakes and bouillon.  Simmer over low heat 3-5 hours or all day if it suits you!  About 1 hour before serving time add the vinegar, salt and pepper.  Today I am serving the greens with home fries, and pork chops and an apple pie for dessert.

I served the greens in a side dish with an extra splash of balsamic vinegar along with the home fries and pan fried pork chops.

To prepare Asian Radishes for a Veggie Tray:

Peel, slice longways, and let stand is very cold water or in the refrigerator until serving time.  Veggie trays I often serve right when my husband comes home from work.  He always wants to munch on something at that time and it keeps him out of the chips and crackers!  Today we had the Asian radishes paired with carrots, celery, and cold blanched asparagus with a buttermilk dip.

2 Ingredient Houshold Cleaning Solution Works!

Nice clean drip pans were the result of this almost effortless test.

 

 

Recently I read of mixing 2 common ingredients and cleaning inside oven doors with it.  Having noticed my toaster oven door wanting I tried it as well as "painting" the drip pans and burner caps of my gas range.  Both came out well!

Ingredients for Cleaning Solution:

baking soda
water

These are the painted dirty drip pan as I waited 30 minutes.

Mix together to a paste like consistency still loose enough to apply with a brush.  Paint surfaces to be cleaned and wait 30 minutes before cleaning off with a wet cloth or sponge. 

Soiled toaster oven door painted with baking soda and water paste.

Clean as a whistle as I wipe the grime away with a wet sponge,  Who knew?

This worked great on the inside glass of the toaster oven and good on the drip pans.  I did use a little steel wool on a few scorched places on the burner caps but it came off very easily.  For the most part just a couple of wipes with a wet sponge after waiting 30 minutes, netted clean lovely results in an easy, non caustic manner.  I was very pleased with these results.

Fast, Easy, and KILLER White Chicken Chili, Perfect Fall Lunch or Supper

I make this thick and spicy!

I first tasted White Chicken Chili years ago when David Belt made it for lunch at Ethan Allen where we all worked.  It was DELICIOUS!  In fact I have never tasted better David!  I loved it because it was seasoned with cloves which I adore.  Unfortunately my husband does not.  This version is custom made for him!

I was inspired by the Brooks White Chili Bean ad that Brooks Beans is running.  I got a hankering and this is what has come of it!

Ingredients for Fast, Easy, and KILLER White Chicken Chili:

1 purchased rotisserie chicken (I used one from Sam's Club)
2 cans Brooks White Chili Beans
1 can Cream of Chicken Chili
1 can Rotel tomatoes and chilies
1 can condensed chicken stock (I used about 12 oz, strong chicken stock I had frozen)
1/2 C. hot water
1 fresh jalapeno pepper seeded and diced
1 T. chili powder (I uses Mexanne), or to taste
2 t. Shiriacha hot sauce, optional or to taste

Take the skin off the chicken and remove from the bones and tear or dice the meat.  Add all of the ingredients to the soup kettle except the hot water.  Pour it into the bottom of the container the chicken was packaged in and swirl or stir to capture any remaining chicken juices and add them to the pan of chili ingredients.  

Simmer until the raw jalapeno has cooked and reduce to a low simmer until ready to serve.  Top with shredded Monetary Jack or other cheese to you liking.  YUM.  Yield 6-8 servings.

Dark Brown Sugar Oatmeal Cookies are Dark Chewy Caramel Good!

Dark, Chewy, and Delicious.

Little did I know this weekend when I became bored with the politics of the day and switched the TV to the food channel only come across Ree Drummond making these wonderful cookies!  I fell in love with the simplicity of them and the luscious consistency.  My adaption was to use packed dark brown sugar and old fashioned oats which were not specified in her recipe.  These are "do agains" as my daughter-in-law calls them.

Ingredients for Dark Brown Sugar Oatmeal Cookies:

2 sticks (1 cup) room temperature butter
2 C. packed dark brown sugar
2 eggs
2 t. vanilla
1 1/2 C. flour
1 t. salt
1/2 t. baking soda
3 C. old fashioned rolled oats

Preheat the oven to 350 degrees F.  Prepare baking sheets with parchment paper or sil-pat mats and set them aside.

Using  a large mixing bowl combine the butter and sugar beating until fluffy.  Add the vanilla and eggs as you continue beating.

Combine the flour, salt, and soda whisking together and beat into the butter mixture.  Add the oats mixing until well combined.

Drop using a tablespoon scoop dipped in sugar between scoops for ease of dropping or a tablespoon of batter for each cookie leaving 2" between them.  Bake 12-14 minutes until brown and done.  Leave on the cookie sheet a few minutes to cool before removing.  Yield 3 1/2 dozen very yummy cookies. 

The JACCARD, my favorite kitchen tool. Tenderizes meat and poultry in minutes without additives.

When you push down the blades extend into the meat tenderizing without chemicals.

Some years ago I purchased my first Jaccard only to give it away to a visiting relative who fell in love with it after eating moist, tender, and juicy skinless boneless chicken breast we had prepared after using our Jaccard in the prep.

I am now on my third one over a span of more than 35 years!  It is one tool I would never want to be without.

So just what is a Jaccard?

It is a tool that safely extends 45 very sharp stainless steel blades 1" into any meat or poultry you choose.  It has a safe handle and there are three rows of fifteen blades.  It is dishwasher safe and had a self storage case.  The blades retreat unless appropriate pressure is applied and the cover is removed.

I love it because it decreases the cooking time I would estimate by at least a third and it retains moisture more readily due to a better absorption of marinade and a shorter cooking time.

Earlier in the week I used it to tenderize 1" thick USDA Prime sirloin steaks.  Even at a grade Prime not the tenderest of steaks.  After tenderizing both sides of the beef I marinaded in Sesame Asian dressing for about an hour in the refrigerator.

To cook I seared them atop the gas range in a grill pan turned to highest heat on the first side for 3- 4 minutes.  Next I turned them and placed the cast iron grill pan in a preheated 400 degree oven for 5-6 minutes.  I removed from the oven and covered for 5 minutes then served,  delicious.  Perfect medium as my husband likes!  More the taste and texture of a T-bone than a sirloin!

The menu was steak, baked potato, sliced tomato, and fresh sliced pears with walnuts and a drizzle of honey for dessert.

I purchased my most recent JACCARD  from chefs.com and paid around $40.  I think it is well worth the investment.  They make great gifts and Christmas is just around the corner.  PS:  I DO NOT OWN STOCK AND AM NOT PAID FOR THIS ENDORSEMENT.  I just like the thing!