Last night I made pumpkin bread and it turned out really well. Its a Cooking Light recipe, so its somewhat healthy (although it does have a bit of sugar in it!).
Spiced Pumpkin Bread (From Cooking Light)
This recipe makes two generous loaves. Freeze one, or give it as a gift. The bread is also delicious toasted and topped with Baked Apples.
3 cups all-purpose flour (about 13 1/2 ounces)
2 cups sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2/3 cup canola oil
3 eggs, lightly beaten
1 (15-ounce) can pumpkin
1/2 cup dried currants or raisins
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (through nutmeg) in a large bowl; make a well in center of mixture. Combine canola oil, eggs, and pumpkin in a medium bowl; stir with a whisk until smooth. Add to flour mixture, stirring just until moist. Fold in currants.
Spoon batter into 2 (9 x 5-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool loaves in pans 10 minutes on a wire rack; remove from pans. Cool loaves completely.
Yield: 2 loaves, 16 servings per loaf (serving size: 1 slice)
CALORIES 150 (31% from fat); FAT 5.2g (sat 0.5g,mono 3g,poly 1.5g); PROTEIN 2g; CHOLESTEROL 20mg; CALCIUM 18mg; SODIUM 170mg; FIBER 0.9g; IRON 0.9mg; CARBOHYDRATE 24.4g
Cooking Light, NOVEMBER 2005
Tonight, I made Wasabi and Panko-Crusted Pork with Gingered Soy Sauce. I served it over simple mashed potatos and with a side salad. I double the sauce because I like lots of sauce and even then I will make some more for the leftovers. This is another Cooking Light Recipe. Its really delicious!
Wasabi and Panko-Crusted Pork with Gingered Soy Sauce (Adapted from CL)
2/3 cup panko breadcrumbs
1 large egg white, lightly beaten (I used the whole egg)
4 – 4 ounce boneless center-cut loin pork chops
1 tablespoon peanut oil
1/8 teaspoon salt
1 tablespoon finely minced fresh ginger
1/3 cup chicken broth
2 tablespoons sake ( I skipped this since I didnt have any on hand)
2 tablespoons soy sauce
2 teaspoons sugar
1 teaspoon wasabi paste
1/3 cup thinly sliced green onions
Take each pork chop and dip in the beaten egg white then dredge in the panko breadcrumbs.
In a large nonstick skillet over medium-high heat, add oil and add pork. Cook for 4 minutes on each side or until done. Remove pork from pan and sprinkle with salt.
Reduce heat to medium. Add ginger to pan and cook 30 seconds, stirring constantly. In a small bowl, whisk together broth, sake, soy sauce, sugar and wasabi paste. Add broth mixture to pan, scraping pan to loosen browned bits. Stir in green onions. Spoon sauce over pork.