Apple Ginger Walnut Bread


We’re back, bitches. Where have I been? It’s a long story – I’ll post it after the goodies. In the mean time, it is Fall! Time for apple recipes. Himself loves candied ginger, and today I was thinking about making a chutney with apples and ginger, and then changed direction and decided on some breakfast cake. Because breakfast. And cake. And y’all already know how I feel about that.

Spicy Apple Nut Bread
Makes two 9×5 or four 8×4 loaves

Cream method:
In your mixer bowl, add:
4 c. AP flour
1 c. sugar
1 c. unsalted butter
1 tsp salt
1 ½ tsp. Baking powder
¼ tsp. Baking soda
1 tsp. Pumpkin pie spice
½ tsp. cinnamon

Turn on low until mixture looks like fine crumbs.

Meanwhile, prepare the fruity nutty bits:
Peel and cube 3 medium tart apples (granny smith, pippin)
Toss with 1 Tbsp. sugar and about another ½ tsp. Cinnamon to keep them from browning.
Chop ½ c. candied ginger into pieces about the size of a chocolate chip
Chop ½ c. walnuts
Soak ½ c. raisins in 1 c. hot water and a couple drops of vanilla (or rum)

Grease and line with baking parchment your loaf pans. Preheat your oven to 350*.

Once the dry ingredients look like crumbs, turn off the mixer and add in:
1 c. buttermilk
4 eggs
2 tsp. Vanilla extract

Start low and go to high and let it go a couple minutes until the mixture is fluffy-looking and about a shade lighter in color. While that’s going, drain the raisins. Once it’s fluffy and lighter, add all the fruity nutty bits, and give it a couple whirs just to stir them in.

Divide between your pans and bake about 50-60 mins (larger loaf=longer time, obvs) until it passes the toothpick test.

When the loaves are mostly cool, remove from the pan to finish cooling on a rack. You can brush with melted butter and sprinkle of cinnamon sugar at this stage, if you’re feelin’ it. Or a simple water/powdered sugar glaze. Just something to hold in the moisture. Once it’s cool, prepare the drizzle.

The Drizzle:
In a microwave-safe bowl (or 4 cup pyrex!), put:
2 Tbsp. dark brown sugar
1 Tbsp butter
1 Tbps. water
Microwave until it is bubbling. (Mine took about 30 seconds). Stir in:
¼ tsp. salt
½ tsp. vanilla
1 c. powdered sugar.
Stir. It should be the consistency of crepe batter. Put it in a pastry tube to drizzle over the cooled bread.

That drizzle is one of my favorites – it’s the salty, almost caramel taste that I just love.

Ok – enjoy! And thanks for coming back after my unplanned three-month hiaitus. Our Cindy dog fell ill back in June, and passed in July. She was our good girl for thirteen years and I was devastated. Right now writing this two months after she passed and I’ve got tears blurring the screen. Then something went wrong with the air conditioner and water got underneath the oak floor and we’ve been dealing with contractors and insurance and…..sigh. It’s sucked my will to create. I did not have enough joy for me, so I couldn’t find any to share. But ya know, that damn sun just keeps coming up every morning. Take care, y’all. And if you have puppers, give them a big hug because our time together is finite.

Sizzling Garlic Ginger Noodles


Yeah, so this all started because I stumbled across a recipe for Bang Bang noodles. (How do you NOT google something called Bang Bang after you see it? I mean, come on!)

So, they are these amazing-sounding home made noodles. I found this Youtube video with this cute kid making them at home, and the part where he is sizzling the ginger and garlic on top of the noodles just put me in to the obsessive-I-must-have-these kinda frame of mind. But, I am trying to stay away from the wheat flour. But, these noodles sound so damn good. Then I remembered, hey! I’ve got that bag of rice noodle ramens from Costco in the pantry! w00t!! Hey! I also have a bag of ho fun noodles in there! Game on, betches!

Are you ready for some amazing?

If you need supplies for this, btw, go to your local asian market – like Lee Lee. The prices on Amazon are nuckin’ futz. And, if you don’t want to grate your own ginger or press your garlic, the spendy tubes from the grocery store also work just great.

Sizzling Garlic Ginger Noodles for Two
The basic ingredients:
-Two blocks of ramen noodles, or half a 16oz package of ho fun (fat rice fettucine)
-2 Tbsp. grated fresh ginger
-2 tsp. minced or pressed garlic
-2-4 Tbsp. Korean red pepper flakes.
-¼ to ½ c. hot vegetable oil
-2 c. thinly sliced vegetables (broccoli, carrot, snap pea, celery, cabbage, whole bean sprouts, etc.), or four baby bok choy, quartered lengthwise
-Rice vinegar
-Soy sauce
Have everything chopped and ready before you start. Set out two big noodle bowls.
Boil the noodles according to the package directions. The last 30 seconds of cooking, toss in the veg and stir. If you’re doing the bok choy, do it a minute ahead. Then drain.
While the noodles are cooking, heat the vegetable oil until it is really hot – just before the smoking point.
Divide the cooked noodles/veg between the bowls, trying to keep the veg on the bottom and the noodles up top. Sprinkle the noodles with the red pepper, then put the ginger and the garlic (& the green onion, if you have those). Carefully ladle about 2-3 Tbsp. of the super hot oil on top of the ginger/garlic paste. It will sizzle and pop. (Turn off the burner for the oil – that’s done.)
Drizzle with some soy sauce and some vinegar, add any other condiments you like listed below. Stir and eat.


Suggested accoutrements:
-sesame seeds
-sliced green onion
-cilantro leaves
Chinese black vinegar
-sesame oil

This is really filling. And cheap. If you wanted to boost the protein, add some shredded chicken, or a poached egg, cubed or fried tofu, yatta yatta.

Guten apetit and noodle happiness to you.

Ginger Raisin Spice Bread

So I want to call this pumpkin ginger raisin spice bread, but just can’t. I’m still trying to use up the 8 cups of cooked pumpkin I batch froze back in September with that ill-fated grocery store pumpkin buy. I just cannot bring myself to just throw it out. It is not very orange and does not taste very pumpkin-like. 

Pumpkin1Cmed

I learned my lesson, and have four sugar pumpkins from Willcox waiting to be cooked and bagged. But I know myself, if I cook those now that poor grocery pumpkin will have died for naught, collecting freezer burn in his zippy back way in the back. But I digress.  I cannot make pie with this shit, so I decided on a pumpkin bread. Only with lots of flavor additions like candied ginger, raisins and spices.  

Pumpkin2Cmed

When I buy the candied ginger, I actually have to hide it from Himself. It’s like crack. Or maybe cryptonite, that and australian black licorice.  Ok! On to the bread – this is another of those one-bowl wonders, and is really quick. 

Pumpkin4Cmed
See what I’m saying? Hell, the piece of candied ginger looks more orange than this bread. Stupid pumpkin.

 

I hope you try this, and use good pumpkin! This would be equally tasty with an equivalent amount of grated fresh zucchini in place of the pumpkin. 

Pumpkin3Cmed

I love this glaze, too. It’s the usual orange zest/juice with icing sugar and the loverly addition of some more of that pumpkin pie spice. This is a scrumptious fall treat – I hope you try it!
Ingredients
For the batter
2 c sugar
2 c pumpkin puree
2/3 c veg oil
4 eggs
2 tsp vanilla
3 c AP flour
4 tsp. baking powder
2 tsp. pumpkin pie spice
½ c raisins
¼ c minced candied ginger
for the topping
zest & juice of half an orange
2 Tbsp water
1.5-2 c. powdered sugar
½ tsp pumpkin pie spice
¼ c. minced candied ginger to garnish

Instructions
Spray the bottom of each loaf pan and line it with parchment. Preheat oven to 350*.
Throw everything but the ginger/raisins In the mixer bowl with the paddle, give it a whirl on medium until it’s all mixed. Add the ginger/raisins and give a quick spin to mix them in.
Divide the batter between the pans.
Bake 50-60m. until a tester comes out clean. Cool to just warm, then remove from the pans.
While they are cooling, mix together the glaze. It should be the consistency of thin pancake batter. When they are just warm to your palm, pour half the glaze of the tops of the loaves and use a pastry brush to spread it all over, including the sides. Next, drizzle the remaining glaze and sprinkle the tops with the garnish candied ginger.
Cool completely before slicing.
By Karen Maginnis
Adapted from Betty Crocker’s Best of Baking (MacMillan, 1997)
serves 16
calories 364
fat 11g
cholesterol 47mg
sodium 23mg
carbs 64g
-fiber 2g
-sugars 42g
protein 5g

Carrot Salad with Ginger Clementine Vinaigrette

A carrot recipe! Just in time for Easter! 

Shredded carrot salad is my favorite – remember the one grandma used to make with mayonnaise and raisins?  Me, too.  This one is a little lighter, with some asian ingredients. 

Carrots, sesame, ginger. Yum.
Carrots, sesame, ginger. Yum.

 

 CarrotSaladSteps

This is pretty quick….as long as you have a Cuisinart.

Clementine Ginger Dressing

 This recipe makes a whole batch of dressing – it’s really good on a crispy lettuce salad with some chicken, or in a shredded broccoli salad.CarrotSalad3C

 

Carrot Salad with Clementine Ginger Vinaigrette
Serves 8
Light, crunchy salad - perfect with a sandwich or barbecue.
Write a review
Print
Prep Time
10 min
Prep Time
10 min
188 calories
11 g
0 g
16 g
1 g
2 g
80 g
101 g
7 g
0 g
14 g
Nutrition Facts
Serving Size
80g
Servings
8
Amount Per Serving
Calories 188
Calories from Fat 141
% Daily Value *
Total Fat 16g
25%
Saturated Fat 2g
8%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 9g
Cholesterol 0mg
0%
Sodium 101mg
4%
Total Carbohydrates 11g
4%
Dietary Fiber 2g
7%
Sugars 7g
Protein 1g
Vitamin A
127%
Vitamin C
14%
Calcium
4%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Salad
  1. 5 medium carrots, peeled and shredded
  2. 1 Tbsp. toasted white sesame seeds
  3. 1 Tbsp. toasted black sesame seeds
  4. 1/4 c. Clementine Ginger Vinaigrette
For the Dressing
  1. 1 Tbsp. grated ginger
  2. 2 Tbsp. toasted sesame oil
  3. 2 Tbsp. rice wine vinegar
  4. 1/4 c. clementine juice (the juice of one)
  5. 1 tsp. dijon mustard
  6. 1 Tbsp. low-sodium soy sauce
  7. 1/4 c. sweetener (honey, agave syrup, corn syrup)
  8. 1/3 to 1/2 c. canola oil (or other flavorless oil)
For the dressing
  1. Mix everything but the oil in a bowl until homogenous. Then, slowly stream in and whisk in the oil until the dressing is emulsified.
  2. This makes about two cups of dressing - so if you only want enough for the salad, cut it in 1/4.
For the salad
  1. Toss everything together. Serve immediately. Will keep in the fridge for a couple days - after that, they carrots start to get soft.
beta
calories
188
fat
16g
protein
1g
carbs
11g
more
Bucket of Yum http://bucketofyum.com/
CarrotSalad3C