Ellie Krieger’s Pumpkin Bread with Cranberries

Pumpkin Bread with Cranberries

(Makes 8 servings)

• Nonstick cooking spray
• 3/4 cup all-purpose flour
• 3/4 cup whole-wheat pastry flour or whole-wheat flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon salt
• 1 cup canned pumpkin puree
• 2/3 cup honey
• 1/3 cup canola oil
• 2 large eggs
• 1 large egg white
• 1 cup fresh whole cranberries

Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with cooking spray.

In a large bowl, whisk together the flours, baking soda, cinnamon, baking powder, nutmeg, allspice, and salt. In another large bowl, whisk together the pumpkin, honey, oil, eggs, and egg white until well combined. Stir the dry ingredients into the wet ingredients, mixing just enough to combine evenly. Gently stir in the cranberries.

Pour the batter into the prepared pan. Bake until the top is browned and a wooden skewer inserted into the center comes out clean, 50 to 60 minutes. Allow to cool in the pan for 15 minutes, then transfer the bread to a wire rack to cool completely before slicing.

Nutritional Information Per Serving (1-inch thick slice)

• Calories: 290
• Total Fat: 11 g
• Saturated Fat: 1 g
• Sodium: 290 mg
• Carbohydrate: 45 g
• Fiber: 3 g
• Protein: 5 g

Copyright 2011 Ellie Krieger. All rights reserved

Moroccan Seven Vegetable Tagine

Stewing—one of the easiest ways to cook—is used in nearly every culinary tradition, from Ireland’s basic kettle of meat, potatoes, onions, and carrots to sophisticated French coq au vin. Besides turning tough meat enjoyably tender, this wet-cooking method infuses bland ingredients with flavor and lets you serve vegetables in their nutrient-rich, flavor-intensified juices.

Moroccan tagines are among the most delicious stews. Tagines often include olives and/or salt-preserved lemons, but one of my favorites is a simple combination of vegetables and chickpeas. Right now, most farmers’ markets will have all the vegetables in this meatless feast. Happily, so does every supermarket, so you can easily enjoy it year round.

Moroccan Seven Vegetable Tagine
(Makes 6 servings)

Ingredients

• 2 white turnips, peeled and quartered
• 1 cup sliced carrots, in ¾-inch slices
• 1 cup finely chopped onion
• 1 ½ teaspoons ground cumin
• 1 teaspoon ground sweet paprika
• ½ teaspoon ground ginger
• ½ teaspoon ground turmeric
• Pinch of cayenne pepper
• 1 ½ cups reduced-sodium vegetable broth, divided
• 2 ½ cups butternut squash, in 1-inch cubes
• 1 cup chopped zucchini, in ¾-inch pieces
• ¼ pound string beans, trimmed and cut in 1 ½-inch lengths
• 1 (15 ounce) can no salt added chickpeas, drained
• ¾ teaspoon salt
• Freshly ground black pepper
• 3 plum tomatoes, cut crosswise into ¾-inch slices
• ¼ cup chopped cilantro
• ¼ cup chopped flat-leaf (Italian) parsley

Directions

1. In medium Dutch oven, combine turnips, carrots, onion, cumin, paprika, ginger, turmeric, and cayenne. Pour in 1 cup broth. Cover and simmer over medium heat for 10 minutes.
2. Add butternut squash, zucchini, string beans, chickpeas, and remaining broth. Add salt and 3-4 grinds of pepper. Cover and cook until vegetables are tender, 20 minutes. Arrange tomato slices on top of the vegetables, cover, and cook until tomatoes are just soft, 5 minutes. Add cilantro and parsley and let tagine sit, covered, for 10 minutes to allow flavors to meld. Serve hot, directly from pot. This dish improves when reheated so, if desired, cool, cover, and refrigerate for up to 2 days. Reheat, covered, over medium heat.

Apple Butter

Apple Butter
(Makes about 10 ½-pint jars)

• 4 pounds apples
• 1 1/2 cups apple cider
• 1/2 cup apple cider vinegar
• 1 1/2 cups white sugar
• 1 1/8 cup packed brown sugar
• 1/2 tablespoon cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg

Sterilize jars and lids in boiling water for 10 minutes. (Prepare lids according to manufacturer directions.) Remove stems from apples cut into quarters (without peeling). In large pot, combine apples, cider, and vinegar. Bring to boil and cook until fruit is soft. Press fruit through colander or strainer. Cook pulp with sugars and spices for about 20 minutes, stirring frequently. To test if it’s done, remove a spoonful of butter mixture and set aside to cool for 2 minutes. If butter remains mounded on the spoon, it’s done. Pour hot apple butter into jars. Leave ¼ inch space at top. Place screw bands and lids on jars and process jars in boiling water bath canner for 5 minutes. Remove jars and cool. Label and date each jar. Jars can be stored up to one year in cool area, out of sunlight.