I thought that someday I would take a few of our recipes and go into large scale production. But the twists and turns of life set me on a different path so now I can share this recipe with you.
Makes 2 loaves or 36 standard size muffins
i n g r e d i e n t s :
¾ cup vegetable oil
One can (15-ounces) pumpkin puree
1¾ cups sugar (50% brown, 50% white)
½ cup orange juice
1½ cups Multi Blend GF Flour Mix
2 cups GF oat flour
1¾ teaspoons guar gum or xanthan gum
2 teaspoons baking powder
2 teaspoons baking soda
¾ teaspoon salt
½ teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon nutmeg
1 cup chopped pecans
G l a z e
½ cup confectioners’ sugar
¼ teaspoon nutmeg
¼ teaspoon cinnamon
½ cup orange juice
Preheat oven to 350ºF. Butter two 5 x 9-inch loaf pans.
Blend oil, eggs, and pumpkin puree together in a large bowl. Gradually add sugar, mixing well. Stir in orange juice.
Sift together flours, gum, baking powder, baking soda, salt, cloves, cinnamon, and nutmeg in a medium bowl.
Slowly add sifted ingredients to the pumpkin mixture until well combined. Stir in pecans.
Pour batter into prepared pans and bake for 55 minutes, or until a toothpick inserted near the center comes out clean with a few crumbs clinging to it.
Remove bread from pans.
If you want to glaze the bread, whisk sugar,nutmeg, cinnamon, and orange juice together in a small bowl. Pour glaze over each loaf of warm pumpkin breadand allow it to soak in for a minute.
Cool loaves completely on a wire rack.
For more favorite gluten free recipes:
Cooking Gluten Free! A Food Lover’s Collection of Chef and Family Recipes 4th edition ebook is now available for instant download here.
And our Holiday ebook features all of the essentials you will need from turkey to pie here!
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Such an easy summertime meal.
We’ve made pasta primavera for years, but lately I had to change it up a bit which led to a new version of this recipe for us.
Because of work schedules we are now eating at about 8pm—yes, so late but necessary to get this house finished so we can move in after 5 years. We are in our third rental now and ready to make one final move back. (Side benefit: we are pared down to the bare essentials of belongings– having purged over and over.)
In order to get this meal on the table fast I prep it earlier in the day then reheat it all together just before serving. This method is sped up tremendously by using an electric tea kettle to boil some water quickly to pour over the al dente pasta to rejuvenate it.
Earlier in the day:
-cook the pasta—a fav right now is Trader Joes gluten free brown rice and quinoa fusilli
-cook the sausage—then slice it, cool, and refrigerate (save the leftover juices in the pan and refrigerate too)
-chop the zucchini, press the garlic, chop the basil then cover and refrigerate
-wash tomatoes but don’t slice them until ready to cook
Gluten Free Pasta Primavera with Italian Hot Sausage and Summer Vegetables
1½ -2 tablespoons sea salt
1 package gluten free Trader Joes brown rice and quinoa fusilli
1 pound Italian hot sausage links (see note at bottom)
1-2 tablespoons salted butter
3 medium zucchini, sliced
3-4 cloves of garlic, passed thru a garlic press
½ cup chopped fresh basil
4 medium slicing tomatoes and about a pint of cherry tomatoes
freshly grated parmesan to taste
Boil a large stock pot of water, add salt (you want it to taste like seawater) add pasta and cook until al dente. Drain pasta and set it aside– if you would like, you may reserve some of the cooking water (2-3 tablespoons) to reheat and add back into the vegetables later.
In the same pot that you cooked pasta in, place the sausage and about ½ cup water and bring to a boil turning the sausages over after a few minutes. Continue to cook the sausage until all cooking water evaporates then add 1-2 tablespoons butter to the pan, turning the sausages again to brown both sides. Lower the heat to a simmer and cook sausages through.
Remove cooked sausages from the pan, cool then slice each link into rounds. Reserve the fat from the pan. Refrigerate cooked sausages and fat.
When ready to serve the meal, heat a large skillet and add sausage rounds and reserved fat to heat through. (I just use my biggest non-stick skillet.) Remove heated sausage rounds and set aside.
Add zucchini and garlic, cook until zucchini is soft then add in fresh basil. While zucchini is cooking, boil water in tea kettle and slice tomatoes (if your cherry tomatoes are small leave them whole).
Just before serving, add tomatoes to zuchinni mixture and cook until tomatoes soften. Add sausage into vegetables. If you need more liquid add in reserved cooking water from pasta.
Pour boiled water over cooked pasta in a colander to refresh the pasta.
Serve thoroughly reheated sausage/vegetables over pasta, top with freshly grated parmesan.
Gluten Free Sausage
Isernio Italian Hot sausage is a local northwest brand that is easy to find around here. We also love that Gordy at B & E Meats continues to make the Italian Hot sausages using the same recipe that A & J Meats used on Queen Anne in Seattle. Gordy stayed on with the new B & E Meats when A & J closed last year. B & E has many locations around Seattle as well.
As we struggle to figure out what to make for dinner each night often some of the easiest meals are forgotten.
Last night things changed at a rapid pace and I had to come up with a revision to my plans for a pork tenderloin. We had some leftover rice and not much else so this recipe came to mind.
Extra bonus: everyone loves it for lunch the next day. I defrosted some peas but you can add any fresh veggies that you have on hand. The only labor involved with this version is chopping the meat and shallots.
Pork Fried Rice
serves 2-3 in my household maybe 4 with younger children
2-3 tablespoons peanut or canola oil
1 pork tenderloin (1.5 pound), sliced thin in 1-inch pieces
salt and pepper to taste
1 shallot, finely chopped
3 eggs, lightly beaten
3-4 cups cooked rice
1 cup English peas
1-2 tablespoons gluten free soy sauce or tamari
Warm a tablespoon of oil in a non-stick skillet and quickly cook the meat and shallots in several batches then keep warm in oven on a plate.
Warm another tablespoon of oil (or not) and add eggs, scramble quickly and remove to a plate. Warm another tablespoon of oil and add rice then peas–cook and stir until hot through.
Add meat and eggs back into pan, thoroughly combine then drizzle 1-2 tablespoons soy sauce and serve.
Fish tacos are a frequent meal at our house because they are pretty quick and very good. I have married two recipes together for this. The blackening seasoning is adapted from Guy Fieri and the fish taco sauce is from Greg Atkinson. Greg is a local Northwest chef who made his name at Seattle’s iconic restaurant Canlis and Guy is from the Food Network of course.
Though we have used everything from halibut to catfish–we think red snapper is the best.
Blackened Fish Tacos
2 tablespoons paprika
1 teaspoon cayenne
1 teaspoon dried thyme
1 teaspoon chili powder
2 teaspoons garlic powder
1 teaspoon ground cumin
2 teaspoons sea salt
1 teaspoon ground pepper
Fish Taco Sauce:
1/3 cup real mayonnaise
1/3 cup sour cream
2-3 tablespoons chili sauce (Heinz)
1 1/2 cups shredded red cabbage
2 large tomatoes, sliced
12 corn tortillas
2-3 tablespoons canola oil
Four-6 ounce fillets of red snapper
Combine the seasoning and set aside.
Combine the fish taco sauce in a measuring cup and set aside.
Slice the cabbage, tomato, and lime and leave on the cutting board for serving.
Warm the corn tortillas in batches in a bit of oil on a hot griddle (or use a large non-stick skillet). When tortillas bubble up flip and cook on other side. Drain on paper toweling.
Dredge the fish in the blackening seasoning on a plate and cook fish on a hot griddle in a bit of oil.
When fish is no longer translucent and it flakes apart– serve.
If you don’t own an electric griddle (or have one built into your cooktop) I strongly encourage you to get one of these little griddles for about $20.00
We use it for warming tortillas, fish tacos, cooking lots of bacon, pancakes, and carnitas. It’s super easy to clean and great when need to feed a bunch of people.
What is not to love about the taste of bacon?
As I was flying home on Alaska Air I noticed a grilled cheese sandwich on the menu with bacon jam from Skillet Diner (a local restaurant that started out with just food trucks). Obviously it was on regular bread so I didn’t order it but wondered how it tasted. That same day I saw the Skillet Bacon Jam in the grocery store and read the label. Here is my first try at a recipe but after doing the photo shoot and eating the sandwich afterwards I think that it actually would be better with the maple syrup substitution idea shown.
Or maybe skip the jam and just throw two pieces of bacon on the sandwich and call it good!
I love reading the newspaper, especially on Sunday, it’s an excuse to enjoy breakfast and coffee before rushing off into the day.
Although it means I have to get up a bit earlier to savor this ritual, it’s worth it.
This past week this gorgeous recipe was featured and…… man, is it easy and delicious!
We made it Tuesday evening–the prep is simple with the only steps taking a little effort: quarter a lemon or two, peel some garlic and shallots, then quarter the shallots.
Oh, and we made the salad dressing suggested in the article– tossed with chilled butter lettuce– so you do have to wash the lettuce and chop some shallots for the dressing.
All in all MAYBE 15 minutes of prep and about an hour of unattended cooking. I am using a lot of recipes like this now so I can continue packing in my spare time.
Everyone loved this dinner served over a bit of brown rice made easy in a rice cooker.
Link to recipe……
I have a long-time friend hosting an incredible vintage crystal sale soon.
The place is full of gorgeous wine glasses and champagne glasses starting at $12 each (a steal, usually $60+) fancier ones are around $20. The sparkle of real crystal vs. glass amazed me.
Mark your calendar, sale starts March 19 at 9am, and the best selection will be in the early days. I will post more photos in a few days and Seattle location.
Lots of vintage gifts too vases, bowls, colored glass, even chandeliers.
Many of these items have been packed away for decades!