Pumpkin Bread Pudding

Now I remember why I didn't post this recipe immediately.  For awhile there, I seemed to be loving every new recipe I was trying from the "Forks Over Knives Cookbook," and not coming up with anything original. Fast forward many months, and at least a dozen 'bakings' of this recipe. I have tried and tested enough times to recommend this deliciousness to anyone and everyone, despite their dietary leanings.

I've tweaked this to suit me and mine.  I use a combination of dry Stevia and Erythritol for the sweetener.  The original recipe calls for maple syrup, like this is a healthier alternative to regular sugar.  Really?  Use whatever sweetener you like where it calls for it (too many 'scientific opinions' on this topic.  I am not trying to convince anyone of which one is right or better or healthier).  I also use the lowest calorie bread where it calls for whole-wheat bread.  Why add extra calories where you won't even taste the difference?  Sara Lee has a nice lower calorie-per-slice variety and so does Nature's Own, multi-grain or whole wheat.  Everything else in the recipe is pretty straight forward from the cookbook's recipe.

Gather together your ingredients and preheat the oven to 350 degrees:

In a large bowl, whisk together ...

1 1/4 c. pumpkin pure  (save the leftovers from your 15-oz. can, freeze in ice cube tray and pull out individual servings to make a pumpkin spice latte).
1 c. almond milk (30 cal. per cup)
1/2 c. sweetener (I use 1/4 c. dry Stevia in the Raw and 1/4 c. Erythritol)
2 t. vanilla extract

Add ...

2 T. cornstarch
1/2 t. salt (can omit; I use about 1/4 t.)
1/2 t. cinnamon
3/4 t. ground ginger
1/4 t. nutmeg
1/4 t. allspice
1/8 t. ground cloves

...and whisk well.

Pumpkin Bread Pudding topped with banana/peach
sorbet and bits of dried dates

Cube 8 slices stale whole-wheat bread into 1-inch pieces (about 6 cups) a fold into pudding batter until well coated.

Add 1/4 - 1/2 cup raisins and stir just until mixed.

Pour pudding into 8" x 8" non stick or silicone baking pan.

Bake for 25 minutes or until the top is golden brown and firm to the touch.  If additional baking is needed, check every five minutes for doneness.  Served warm is TASTY!

I refrigerate leftovers and then pop a slice into the microwave for about 10-15 seconds before serving.

In a hurry in the morning?  Cut a slice of this for a quick 'on the go' breakfast!

Yummers!

Pumpkin Spice Latte

Even in Tulsa, Oklahoma, fall is in the air.  While working on a note card design, using a brand new rubber stamp, I had some fun coloring in a 'coffee mug' artwork.  Hit the "orange spectrum" and sighed deeply at the lovely shade of pumpkin I landed upon with my coloring tools.  This made me think of hot beverages and what I might create in my own kitchen.  Found this gem of a recipe, orginally from Pillsbury and tweaked it for my taste buds. Give it a try and tell me what you think!  I think it is simply Yummers.

1. Here's what you'll need to make my version:

1 1/2 cups Almond Milk (unsweetened or vanilla, the 30-calories-per-cup variety)

2 T. pure packed pumpkin

1 t. *instant coffee crystals

1 t. vanilla

1-2 tsp. your favorite sweetener (I've used rice syrup and Erythritol and stevia ---not at the same time :-) and liked them all.  Prefer my Erythritol when I have it on hand.)

**Pinch of Pumpkin Pie Spice

Whisk together all ingredients except the pumpkin pie spice.  Heat in microwave safe bowl or on the stovetop until hot and bubbly but short of boiling.

I add a splash of almond milk to my mug, cooling it off just a tad before drinking.  Sprinkle with small amount of pumpkin pie spice and 'bottoms up.'  Delish on any Autumn or wintry day.

*For you tea drinkers out there, substitute the instant coffee with 1/2 cup to 1 cup freshly brewed hot tea.  Just as delicious.  I recommend an unflavored strong green or black tea so the pumpkin has a chance to 'shine.'

** Don't have pumpkin pie spice on the shelf?  Try making your own:  1 T. ground cinnamon, 2 tsp. ground ginger and 1/2 tsp. ground nutmeg.  Have some cinnamon sticks crying to be used?  This would be the drink to use them!  YUMMERS!  Next up?  Going to try adding 1-2 teaspoons cocoa powder for some scrumptious hot chocolate pumpkin yumminess!  Should be a perfect fit!

Fajita Night!

This recipe was inspired after a visit to a local eatery in downtown Tulsa.  The best part of this dining experience was spending some time with my daughter on an open air rooftop, sipping an iced water and looking out over the city.  The fajita salad I ordered was very tasty but shy on vegetables (really?) and I thought I could make it amazing in my own kitchen.  It's my new 'best dinner for guests' recipe.

There is a lot of wiggle room in the preparation of this salad.  Go with your staple favorites and I'll share with you the produce I use most often.  The salad is a bed of your favorite greens and topped with your favorite sauted veggies.  If you allow yourself some whole grains,  add a side of freshly seared corn tortillas and my infamous 'guacamole' made with a bit of avocado and alotta fresh green peas.  

Recipe in a nutshell:

Fresh salad layer:

Prepare your bed of salad and lots of it!  I used a variety of greens (artisan, Romaine, baby spinach) and toss in a full can of chopped tomatoes (no sodium added) with juice, sliced cucumber, shredded carrots, chopped zucchini and a handful of cherry tomatoes.  Sprinkle with your favorite balsamic vinegar and no-salt seasonings, toss, and keep chilled!

Sauted Veggies (water and steam method):

**If you are going to enjoy some corn tortillas, you can warm these in another pan while you are sauteing your veggies.

My favorites for the sauted topping are Baby Portobello mushrooms,  lots of sweet onion, red bell pepper (use whichever color I have the most of!) and a small amount of black beans (cooked up in my crock pot and kept in the freezer until needed).  I like to add a small can of mild green chilies, too.  Sprinkle with healthy amount of 'make-it-yourself taco seasoning,' a little water or veggie broth and let cook for several minutes, until onions are slightly clear.  Put a lid on it and turn to very low heat until ready to serve.

Sauteing my veggies

Homemade salsa (recipe not included here) or your favorite  'go to salsa' in a jar

Kim's infamous guacamole (recipe not included here)

Time to put it all together:

Get out your BIG plates and serve up a healthy amount of salad.  Fillerup!  Heap it High!

Now spoon on a good cup full of sauted veggies.

For toppings, add a few slices of avocado, a few sliced black olives, some nutritional yeast or sliced almonds.

Add a heated corn tortilla, several tablespoons of guacamole and salsa...and dinner is served!

Yummers!