2017 Cook My Books Challenge: November

11 months in and still going strong, despite the craziness of this month. I managed to squeeze in a few cookbook recipes between my sister’s birthday, a few presentations for work, and celebrating both an engagement and a wedding – not ours, ha!

Here’s what I cooked from my books this month:

Mexican Chicken Soup from Barefoot Contessa at Home by Ina Garten

This soup surprised me! I sometimes find tomato and broth based soups to be a bit boring, but this one was delicious! I loved the way the tortilla topping got a bit soggy. Combined with the grated cheddar on top, it reminded me of enchiladas in the best way possible.

Mexican Chicken Soup by Ina Garten [Chelsea's Healthy Kitchen 2017 Cook My Books Challenge]

Wine Country Salad with Wild Rice Grape Pilaf and Halloumi from Whole Bowls by Allison Day

I was obsessed with this salad! I mean I’m pretty much obsessed with anything using halloumi. But the flavours in this were so spot on! The sweetness of the grapes with the salty cheese was addicting. If you can’t find halloumi, this would also be good with feta.

Wine Country Salad with Wild Rice Grape Pilaf and Halloumi by Allison Day

Buttermilk Cheddar Biscuits from Barefoot Contessa Back to Basics by Ina Garten

I made these on a day when I seriously needed some comfort food – and I’m not kidding when I say these biscuits helped cheer me up. If one good thing came out of that day, it was that my biscuits came out so perfectly flaky and buttery. If you want to know my secret, it’s chopping up my butter into small pieces and putting it in the freezer for 10-15 minutes before using it so that it stays extra cold. Works like a charm!

Buttermilk Cheddar Biscuits by Ina Garten

Missed my previous Cook My Book Challenge posts? Catch up on them here:

January
February
March
April
May
June
July
August
September
October

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Whole Wheat Pumpkin Bread

Just before it starts turning to gingerbread season, I’m squeezing in this whole wheat pumpkin bread. What is fall without a little (or a lot of) pumpkin spice, right?

Moist, tender whole wheat pumpkin bread made with 100% whole wheat flour and sweetened with maple syrup and brown sugar.

I’m not all “OMG pumpkin spice everything!” but I did pick up a box of pumpkin spice Mini Wheats to try this fall (they’re ok). I generally prefer homemade pumpkin spice foods though, namely this baked oatmeal from Budget Bytes and my pumpkin chocolate chip muffin tops.

And of course there needs to be a good pumpkin bread recipe in any recipe collection! This is one I’ve adapted from Ellie Krieger’s recipe that was in Fine Cooking magazine a few years ago.

whole-wheat-pumpkin-bread-3

There were a few changes in my version:

I used whole wheat pastry flour rather than all-purpose and regular whole wheat flour. Pastry flour is made from soft white wheat, making it lower in protein and great for soft, tender whole wheat baked goods. I also added a few scoops of ground flaxseed to sneak in some fibre. Finally, I swapped in maple syrup for the honey because it feels more fall-ish to me and decreased the total amount of sugar by just a smidge.

The result is a super moist whole wheat pumpkin bread that makes a great snack. Or you could increase the sugar slightly and top it with a maple cream cheese frosting for dessert (<– do it! It’s delicious).

Moist, tender whole wheat pumpkin bread made with 100% whole wheat flour and sweetened with maple syrup and brown sugar.

Whole Wheat Pumpkin Bread
 
Prep time
Cook time
Total time
 
Author:
Yield: 10 servings
Ingredients
  • 1-1/3 cup whole wheat pastry flour
  • 2 tbsp ground flax
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 2 tsp pumpkin pie spice*
  • ¼ tsp table salt
  • 2 large eggs
  • ⅓ cup canola oil or olive oil (regular, not extra virgin)**
  • 1 cup pumpkin puree
  • ⅓ cup maple syrup
  • ⅓ cup brown sugar, lightly packed
  • 2 tbsp milk of your choice (optional for extra moistness)
Instructions
  1. Preheat the oven to 350°F. Coat a 9"x5" baking pan with oil and dust with flour then set aside.
  2. In a medium bowl mix together the flour, ground flax, baking soda, baking powder, pumpkin pie spice, and salt.
  3. In a large bowl mix together the eggs, oil, pumpkin, maple syrup, brown sugar, and milk.
  4. Stir the dry ingredients into the wet ingredients until they are just mixed, then pour the batter into the prepared baking pan.
  5. Bake for 43-47 minutes, or until a toothpick inserted into the centre comes out clean. Let cool for at least an hour before cutting.
Notes
*Or use about 1 tsp ground cinnamon, ¼ tsp ground nutmeg, ¼ tsp ground ginger, ¼ tsp allspice and ⅛ tsp of cloves.
**Could likely decrease this to ¼ cup without changing the taste or texture too much, but I have not tried this yet.

What’s your favourite pumpkin spice product or baked good?

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2017 Cook My Books Challenge: October

So you know how I said in my September cookbook challenge post that this month would be all about comfort foods? Yeah, not so much seeing as how we had a second summer this month! So all my favourite things about fall – cozy sweaters, warming meals, and lattes – were put on hold while Mother Nature had an identity crisis.

So here’s what I made this month:

Miso Sesame Glazed Eggplant from My New Roots by Sarah Britton

Other than eggplant parmesan, this is one of the best eggplant dishes I’ve ever had! The eggplant developed a soft, velvety texture and was complimented by the sweet, salty, and bitter flavours in the glaze. Definitely a keeper of a recipe!

miso-sesame-glazed-eggplant

Grilled Scallion, Corn, and Shrimp Quesadillas from Seriously Delish by Jessica Merchant

I’m still deciding whether I liked these or not. Maybe if I replaced the cheese with cheddar instead, as I’m not a big fan of Monterey Jack. Or maybe it’s just that I would rather eat shrimp in a dish that highlights it, rather than hides it away between tortillas and cheese. They did taste good, but I’m just not sure I would make them again.

shrimp-quesadilla

Pumpkin Ginger Bread with Dark Chocolate and Coconut from Purely Pumpkin by Allison Day

I was looking over my cookbook shelf this month and realized I’d yet to cook from Purely Pumpkin by blogger Yummy Beet. Not wanting to miss my chance to take advantage of pumpkin season, I got to work bookmarking recipes right away. This bread immediately caught my eye. Pumpkin: check. Chocolate: check. Sugar: check. Yup, I was sold.

This recipe is more heavy on the ginger than other pumpkin bread recipes I’ve made, and also has a denser crumb, almost reminding me of a pound cake when eaten cold. My favourite way to eat it was warmed up in the microwave, which gave it a softer texture and intensified some of the ginger flavour in it!

pumpkin-ginger-bread

Bean and Lentil Pumpkin Chili from Purely Pumpkin by Allison Day

This recipe was another that grabbed my attention. I’ve used pumpkin in chili before, and I love the way it sneakily thickens up the texture and adds a boost of nutrition. My schedule can be kind of all over the place, usually with 1 or 2 days where I work evenings teaching a class or seeing patients. So I usually try to make one big batch recipe per week, like chili, so that we have leftovers for those nights. This was a great easy recipe that fit the bill – we had leftovers for days!

bean-lentil-pumpkin-chili

Catch up on previous Cook My Books Challenge posts:

January
February
March
April
May
June
July
August
September

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