Visions of Pumpkin Bread Danced In Their Heads

Baking has never really been my forte. However, I do have a pumpkin bread recipe I have spent some significant time perfecting that has been well received. As I sit here after whirlwind days filled with baking, wrapping and celebrating holiday festivities, I thought I would take some time to share this much requested concoction. Decorate up a pretty plate with some seasonal candy to garnish and you have a ready made gift for family and friends. Pumpkin bread is moist, flavorful and makes a sweet breakfast sidekick or a delicious dessert. With this foundation, you can also experiment with additions like chocolate chips, exotic coconut or crunchy nuts. It is yummy all on its own, but also enticing when topped with a spread of creamy butter or a dollop of cream cheese frosting. Not exactly figure friendly, it is a perfect pairing to warm up any fall or holiday gathering at a time of year when little indulgences delight the spirits as well as the tastebuds. Buon Appetito ~ Sarah Pumpkin Bread à la Chateau Wahlen Ingredients Pumpkin Puree  {Most recipes call for 1-15oz can of pumpkin puree. I suggest being generous with the puree. I utilize the puree made from our home grown pumpkins* and usually add the whole quart jar of puree.}   4 eggs 1 cup vegetable oil 2 cups white sugar 1 cup brown sugar 2 teaspoons vanilla 3 1/2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon baking powder

1 1/2 teaspoons salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon allspice

1/2 teaspoon ground cloves

1/4 teaspoon ground ginger

Directions

Preheat oven to 350 degrees. Grease and flour or line with parchment paper** three loaf pans.

In a large bowl, mix together pumpkin puree, eggs, oil, vanilla and sugar until well blended. 

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, allspice and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ *See earlier blog posting about how to grow and prepare your own  pumpkins for puree, decoration and more! **I highly recommend Reynolds Wrap Non-Stick Pan Lining Paper.  It is AMAZING. Allows for even cooking and super easy cleanup.

It's Beginning to Taste a Lot Like Quinoa

The little trendsetter that it is, quinoa is not going anywhere anytime soon. Although a somewhat controversial food, quinoa is everywhere. Check out some fun facts about the protein, health-packed goodness: 10 Things You Didn't Know About Quinoa. It is a fascinating food all on its own, but even better when crafted into full-flavored, wholesome fare.

Looking for a new take on side dishes for holiday dinners and parties? I have a winner! This sidekick will please even the Grinchiest of quinoa nay-sayers. It is quite easy to whip up, and results in a cheesy, delicious goodness that will combine nicely with any meal. Paired with a beautiful Christmas turkey or  even a BBQ feast, it is extremely versatile. Makes for a lovely vegetarian plate, as well as a protein-packed infusion if you want to add some chicken or tuna to the mix. It is also a delectable entree to create on Sundays and parcel out for appetizing lunches throughout the week.
Buon Appetito!
~ Sarah 

Quinoa Broccoli Casserole

Ingredients

One 10 oz can condensed Cream of Broccoli soup

1/3 cup reduced fat mayonnaise

2 tablespoons milk

1 1/4 cups shredded cheese {cheddar, colby-jack, etc}

1/2 teaspoon sugar

1/4 teaspoon black pepper

Dash freshly grated nutmeg

1 1/2 cups COOKED quinoa *{see directions below}

2 cups cooked broccoli **{see note below}

Freshly shaved parmesan cheese

Bread crumbs {'Progresso Garlic & Herb' is a delicious choice}

Garnish with some fresh parsley after cooking for a beautiful finishing touch

Directions

Preheat oven to 350 degrees and coat a shallow casserole dish with olive oil.

In a large bowl combine the soup, mayonnaise, milk, shredded cheese, sugar, black pepper and nutmeg until well mixed. Stir in the cooked quinoa and broccoli.
Spoon mixture into prepared casserole dish.  

Sprinkle on a couple tablespoons of parmesan and bread crumbs to taste. Bake for 35-40 minutes or until golden and bubbly on the edges.  

Makes about 8 generous 1/2 cup servings. Easily doubled if you are hosting a multitude of peeps. :)

*To Prepare Quinoa:

3/4 cup quinoa

1 1/2 cups water

1/4 teaspoon salt

Rinse quinoa in a fine sieve until water runs clear.  In a small saucepan combine the quinoa, water, and salt.  Bring to a boil over high heat.  Reduce heat to low and cover.  Cook for 18-20 minutes, or until fluffy and the white ring/tail is visible.  Fluff with a fork.

**If you are looking to save time and/or have a little less tedious prep, you can use Green Giant's Broccoli Steamers. However, make sure you are getting the 'Broccoli Florets' and not the "Broccoli Cuts', otherwise you will end up with a bag of mostly stems. Steam the broccoli as directed on package, and then add to the mix with the cooked quinoa as designated by the recipe. 

'Tis the Season for Savory

*Sparkliest of holiday wishes to one and all from Chateau Wahlen!* On this second Sunday of the beautiful season of Advent, we celebrate peace and continue to anticipate the blessings abundant during this holy time of year. A joyful Feast of the Immaculate Conception to our Catholic friends as well!

Winter is indeed upon us and the weather is cold....brrrr! I love this time of year, and enjoy being bundled up at home with a warm fire and a Christmas movie or a great book. This is also a time of year when I love to be in my kitchen creating {who am I kidding, there really is not a time when I do not love to spend time crafting in la cucina :)}. That said, there is nothing much better than bringing together some lovely ingredients for a savory soup to enjoy on these crisp days and nights. One of my favorites is a White Chipotle Chicken Chili. It is a light but hearty and comforting chili, filled with yummy spices, not to mention one of my favorite ingredients in the world, wonderful cilantro! Add fresh made guacamole and some warm tortilla chips, and you will have a meal fit for royalty. In addition, preparing this dish fills your home with a scent that is heavenly and welcoming. Makes a great freezer soup too. This particular recipe serves about 8, but can be easily doubled. Enjoy!

White Chipotle Chicken Chili

Ingredients

• 2 tablespoons extra-virgin olive oil
• 3 medium onions, chopped
• 4 large garlic cloves, minced
• 2 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
• 1 tablespoon chipotle chile powder or chili seasoning
• 4 teaspoons ground cumin
• salt 
• cracked black pepper
• 4 cans (15 ounces each) cannellini beans, drained and rinsed
• 3 cups lower-sodium chicken broth
• 1/2 cup half-and-half
• 1/2 cup reduced-fat shredded Cheddar cheese (2 ounces)
• 1/4 cup chopped fresh cilantro

Directions

1. In a large Dutch oven, heat the oil over medium-low heat. Add the onions and cook, stirring occasionally, until beginning to soften, 4 to 5 minutes.

2. Push the onions to one side of the pan, add the chicken and garlic, and sprinkle with the chipotle chile powder, cumin, cracked pepper and salt to taste. Cook, stirring, until most of the chicken is opaque on the outside, 5 to 6 minutes.

*Note: If you do not have a large enough Dutch oven to maneuver steps 1 and 2, it works out just fine to use a large, deep saute pan to cook the onions. Simply transfer the onions to your stockpot while cooking the chicken, garlic and spices in the saute pan. Combine all ingredients in the stockpot and proceed as directed.

3. Stir in 3 cups of the beans and 2 cups of the broth. Increase the heat to medium-high and bring to a simmer. Partially cover and cook until the chicken is cooked through, about 8 minutes.

4. Meanwhile, in a food processor, combine the remaining beans and remaining 1 cup broth. Process to a smooth puree.

5. Stir the bean puree and half-and-half into the soup. Divide the soup into bowls and serve hot, sprinkled with cheese and cilantro. A dab of cool sour cream  on top would be a nice option as well.

Recipe Tip:
If you want to prepare your own cooked white beans for this recipe, you'll need 4 1/2 cups (from 2 1/4 cups dried).

Buon Appetito ~ Sarah