Tuesday, September 14, 2010

Applesauce Bread (for the Wilsons)

We hosted our friends, Matt & Erica Wilson a few weeks ago and served this as one of our go-to company breakfasts. I love this recipe because it works well with or without raisins or nuts and is basically made with all pantry staples. It's perfect if you're not sure guests' taste preferences. And there's nothing like the smell of cloves and cinnamonin the oven.

Next time we'll make an extra loaf for their newborn son Johnny to enjoy!

1/2 c. canola oil
1 c. brown sugar
1 egg
1 c. unsweetened applesauce
1 1/2 cup whole wheat flour
1/4 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/4 tsp ground cloves (I usually at least double that amount)
1/2 tsp all spice
1 cup. raisins and/or walnuts

In large bowl, beat oil, sugar, egg, and applesauce. In another bowl, combine flour, salt, baking soda, and spices. Slowly add to applesauce mixture. Add raisins and stir just until combined. Pour into greased bread ban. Bake at 350 degrees for 50-55 minutes.

nutty pumpkin bread

From 09/14/2010 (by Eye-Fi)

Nutty Pumpkin Bread

1 1/2 cups flour
1 1/2 cups whole wheat flour
1 cup wheat germ
1 cup sugar
1 cup brown sugar
2 tsps baking soda
2 tsps ground cinnamon (opt)
1/2 tsp each ground ginger, nutmeg, cloves (opt)

Mix above ingredients together in a large bowl and make a well.

2 1/2 cups pureed pumpkin or winter squash
4 eggs (lightly beaten)
1/2 cup oil
1/2 cup pecans or other nuts (chopped)
1 cup raisins or dates (chopped; opt)

Add into the well and mix just until all of the dry ingredients are moistened. Pour batter into 2 greased 9 x 5 inch loaf pans. Bake at 350 until toothpick inserted in center of loaves comes out clean, 50 minutes. Cool in the pan on a wire rack for 10 minutes. Loosen edges and turn the loaf out onto the rack to cool completely before slicing.

Muffin variation: Pour batter in greased mini-muffin tins; bake about 10 minutes.

From Simply in Season.

Friday, September 3, 2010

Glazed Pork Loin with Blueberry Salsa

My August meal for meal exchange. Our meal group was so excited for another way to use Michigan blueberries and the combination of flavors sounded interesting. I would say the result was good, but not great. The pork very easily dried out and my husband claims I should at least double the amount of salsa. Maybe we'll just stick to the blueberry salsa with chips for next time.

18 oz. fresh blueberries
1 medium diced red pepper
1/3 cup diced red pepper
1/3 cup finely chopped cilantro
2 TBSP lime juice
3 TBSP plus 1/4 cup blueberry jam
2 1/4 tsp coarse salt
1 tsp chili powder
1 center-cut boneless pork loin (3 1/2- 4lbs)
2 TBSP olive oil
1 TBSP each cumin and coriander
1/2 tsp cinnamon
1/2 cup water

1. Preheat oven to 450 degrees.
2. Coarsely chop 1 pkg. berries. Stir in whole berries, pepper, onion, cilantro, lime juice, 3 TBSP jam, 1/4 tsp salt, and 1/2 tsp chili powder.
3. Place pork in roasting pan and rub with oil. Combine cumin, coriander, remaining salt, remaining chili powder, and cinnamon. Rub over pork.
4. Roast 30 minutes. Reduce heat to 350 degrees. Add water to pan. Lossely cover. Roast 20 minutes.
5. Remove from oven. Combine 2 TBSP pan juices with remaining 1/4 cup jam. Brush over pork, return to oven. Rosat 5 min. LEt sit 10 minutes before slicing. Serve with salsa.