Disclaimer: This was a lost post I found in my drafts from last year. Oops!

It’s pumpkin mania in my kitchen lately and when I recently had leftover crumb topping from my Crumb Cake, the only thing I could think of was pumpkin bread with a crumb topping. I get to make another pumpkin recipe, use my leftovers, and have the whole house smell like pumpkin for the morning.

Pumpkin Bread with Crumb Topping

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Pumpkin Bread

• 3 1/2 c. all-purpose flour
• 1/4 tsp. baking powder
• 2 tsp. baking soda
• 1 1/2 tsp. salt
• 1 tsp. each nutmeg, cloves, cinnamon (I didn’t have any cloves so I substituted the spices with 3 tsp of Pumpkin Pie Spice)
• 1 1/2 c. each granulated sugar and packed brown sugar
• 1 c. oil
• 2 c. canned pumpkin
• 4 eggs
• 1 c. each raisins and nuts (optional)

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Crumb Topping

• 1/3 cup granulated sugar
• 1/3 cup dark brown sugar
• 3/4 tsp ground cinnamon
• 1/8 tsp salt
• 8 Tbsp unsalted butter, melted and still warm
• 1 3/4 cups cake flour

Bread: Sift together flour, baking powder, baking soda, salt and spices. Add the sugars, mixing well. Mix dry ingredients with the oil and pumpkin, stirring until well combined.

Add eggs, one at a time, blending thoroughly. Pour into 2 greased and floured 9 1/2 x 5 1/4-inch loaf pans.

Crumb Topping: Whisk sugars, cinnamon, salt, and butter in medium bowl to  combine. Add flour and stir with rubber spatula or wooden spoon until mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.Break apart crumb topping into large pea-sized pieces and spread in even layer over batter, beginning with edges and then working toward center.

Bake at 350 degrees for 50 to 60 minutes or until tester comes out clean. Cool for 5 minutes. Remove from pans. Place on wire rack to cool.

Source: Pumpkin Bread adapted from Cooks.com, Crumb Topping – Cook’s Illustrated

I’ve been at a loss lately when it comes to deciding what to make for dinner. When this happens I attack the many printed out recipes I have, food magazines etc. I usually bookmark a bunch of recipes and then soon forget them. Somehow, I’ve passed this recipe a few times. Probably because I have never tried cashews so I wasn’t sure if I’d like them. My husband likes cashews and I had all of the ingredients, except the nuts in my pantry, so I figured it was a good recipe to try. Something new and different, but easy enough for a weeknight.

My husband then proclaimed, “I don’t like nuts in foods.” He doesn’t like them in cookies or breads. So, I sighed and then made it anyway! We both agreed that the nuts really add this wonderful warmth and depth to this dish and take on this great flavor.

Cashew Chicken

• 1 1/2lb boneless,skinless chicken breasts, cut into 1 inch pieces
• 2 Tbsp dry sherry
• 2 tsp minced,peeled fresh ginger
• 3 1/2 tsp cornstarch
• coarse salt
• 1/2 cup low-sodium chicken broth
• 2 Tbsp soy sauce
• 1 Tbsp rice vinegar
• 2 tsp sugar
• 1 Tbsp plus 2 tsp vegetable oil
• 2 garlic cloves,chopped
• 2/3 cup unsalted cashews, toasted (I could only find salted, but it didn’t overwhelm the dish)
• 2 scallions,white and green parts separated and thinly sliced
• cooked white rice, for serving

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1. In a medium bowl, toss chicken with sherry,ginger,and 1 1/2 tsp cornstarch;season with salt. Refrigerate 30 minutes. In another bowl, combine broth,soy sauce, vinegar, sugar, and 2 tsp cornstarch; set sauce aside.

2. In a large nonstick skillet, heat 1 Tbsp oil over medium-high. Add half the chicken and cook until golden and cooked through, about 5 minutes. Transfer chicken to a plate. Add 1 tsp oil to skillet and cook remaining chicken (reduce heat if chicken is over browning). Transfer to plate.

3. To same skillet,add 1 tsp oil, garlic, cashews, and scallion whites. Cook, stirring constantly, until garlic begins to soften, 30 seconds. Whisk sauce and add to skillet along with chicken. Cook until sauce thickens, about 30 seconds. Top scallion greens and serve with rice.

Source: Everyday Food, October 2009

Here is a great way to liven up your Thanksgiving spread. I love pumpkin pie. It symbolizes Thanksgiving to me and who can really get enough of pie? Last year, I decided I wanted change things up a bit and some bring elegance to the desert table. It was a big hit, even with the non-believers! It has such a lightness to it so you don’t feel guilty going back for a second slice!

Pumpkin Flan

Ingredients

• 1/3 cup sugar
• 5 eggs
• 3/4 cup sugar
• 1/4 teaspoon salt
• 1/3 cup water
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1 cup pumpkin purée
• 1-1/2 cups whole milk

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First, make a hot water bath for the flan by setting a 9-inch cake pan in a larger pan (like a roasting or broiler pan). Hold down the cake pan so it won’t float, and add enough hot water to the larger pan to come three-quarters of the way up the outside of the cake pan. Then remove the cake pan and put the larger pan of water in a preheating 350°F oven while you mix the flan.

Melt the 1/3 cup sugar directly in the cake pan the flan will be baked in. To melt evenly, hold the pan securely (wear a good oven mitt or use tongs) over or just resting on a burner. Shake and tilt the pan, rather than stirring the sugar. Watch carefully. Once melted, the sugar will caramelize and begin to brown quickly. As soon as it turns golden brown, tilt the pan so that the entire surface is covered. Remove from heat. The caramel will harden and crack, but that’s okay.

Beat together the eggs and the 3/4 cup sugar. Add the salt, water, cinnamon, vanilla, pumpkin and milk. Set the caramel-lined pan in the middle of the hot water pan in the oven. Carefully pour the egg mixture into the cake pan. Bake for 25 minutes. Test doneness by gently pushing custard in center with back of a spoon — when done a crevice about 3/8 inch deep will form.

Carefully, remove the flan from the hot water and chill at once. (As the flan cools, the caramel dissolves.) When cold, loosen custard edge with a knife, then cover pan with a rimmed serving plate. Holding plate in place, quickly invert. The flan will slowly slip free and the caramel sauce flow out. To serve, cut in wedges, spoon on sauce.

For a nice garnish, freeze a couple of red grapes and then coat in sugar.

Source: Texas Cookbook

I found this recipe last year and can’t believe I haven’t blogged about it yet. I’m always on the lookout for something that involves pasta (Alan can eat pasta 4 nights a week). When I saw this recipe my eyes lit up! Could it be that I had found something that involves pasta but yet ventures into a new cuisine. A break away from Italian and an entry into Mexican? I knew that Alan liked tacos so the flavors would be OK so I set out to try it. I was a little nervous when I was making this, I have to admit. Stuffed shells with taco seasoned beef? Taco seasoned beef with cream cheese (which we WILL NOT let Alan know is in here)?

My biggest worry was what if he liked it and I didn’t? What if I found a recipe that he enjoyed and would request and I couldn’t stomach? We already had enough of those! All of these worries were gone as we both took our first bites. The tastes are refreshingly new with the shells and how it’s prepared but still known enough to be considered a comfort food. It doesn’t take that long to prepare and is definitely a nice change up when winter foods start to get a little mundane.

Mexican Stuffed Shells

 Ingredients:
1 lb. ground beef
1 package low-sodium taco seasoning (or better yet use this Taco Seasoning!)
4 oz. cream cheese
14-16 jumbo pasta shells
1.5 cup salsa
1 cup taco sauce (This is a smooth, tomato based sauce found in the Mexican section)
1 cup cheddar cheese
1 cup monterey jack cheese
3 green onions
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Preheat oven to 350°.

In a frying pan cook ground beef; add taco seasoning and prepare according to package directions.  Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely.  While ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don’t stick together.

Pour salsa on bottom of 9×13 baking dish.  Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. Cover shells with taco sauce.  Cover with foil and bake for 30 minutes.

After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed.  Top with any condiments you’d like (green onions, black olives, etc.) Serve with sour cream and/or more salsa.

Adapted from:  A Pinch of This & That

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