Recipe Share

I made this pumpkin bread for the second time today and since it was just as good as the first time, I thought I’d share. What I like about this recipe is that it doesn’t come out too pumpkiny. Not that it would be bad if it did, but this time of year just seems wrong to be eating something that tastes like Thanksgiving.

When I make this pumpkin bread, I substitute one cup of unsweetened applesauce for the oil and six packets of stevia for half of the sugar. For the optional goodies, I use pecans and golden raisins, as recommended, and dried cranberries. The result is a moist, fruity bread that’s yummy for breakfast or anytime I want a snack.

There’s another reason I like this recipe. Once I’ve got the pumpkin bread in the oven, I make a curry with the remainder of the can of pumpkin. I just sort of throw it together, so I can’t give exact measurements (spice is a very individual thing, anyway), but the basic recipe is:

• whatever is left in can after making pumpkin bread
• half the pumpkin can of water (chicken or vegetable broth would also work)
• one can of garbanzo beans, drained
• sautéed yellow onions (or onion flakes to taste, if you’re lazy)
• salt, white pepper, coriander, cumin and lots of curry, to taste

This makes a very nice dish served over rice.

And finally, I tried these carrot cookies this weekend:

This isn’t the recipe that’s given me fits for the last two weeks. The resulting cookies are very tasty but quite different from the crumbly shortbread-like carrot cookies I’ve been trying to get right. These cookies are more like little carrot-cakes, which can be good or bad depending on how tempting you find a cookie jar full of mini-carrot cakes.

I did a lot of cooking this weekend, but I’m set for the week now with home-cooked meals and snacks for every day. From here ‘til Friday, it’s me and the microwave!

Have a tasty week, friends!