LOW FAT PUMPKIN BREAD

low fat

low cal

moist

AND tasty!

well, it does have the fats from the walnuts, but we all know those are the good omegas, so not to worry.


if you glanced at a bit of my blog lately, you might be stumped as to why i all the sudden am throwing you a curve-ball with the healthy bread. believe it or not, i am actually a health conscious person.
AND, i believe in the Yin and Yang theory...sweet and savory, crunchy and smooth...a little bit good with a little bit o' bad...most of all...a little angel with a kiss of the devil..

should i admit now that i have a chocolate dipped, peanut rolled, carmel coated, piece of bacon in the morning?...so with this in mind i thought i'd bake up something healthy to add to the jump start of my day.

PUMPKIN BREAD (Low fat)
from cooks.com

2 c. canned pumpkin
1 1/4 c. sugar
1 c. applesauce
2/3 c. water
2 eggs
2 egg whites
2 c. whole wheat flour
1 1/2 c. all-purpose flour
2 tsp. soda
1 1/2 tsp. nutmeg
1/2 tsp. ginger
1 1/2 tsp. cinnamon
i added 1 c. chopped walnuts and 1 c. dried cranberries

i put the oven at 330 convection and baked 'till tookpick came out clean...time varies due to size AND COLOR of loaf pans.
i also used 2 med. 8 1/2 x 4 1/2 loaf AND 1 small 5 3/4 x 3" loaf pan

In a large bowl, blend pumpkin, sugar, applesauce, water, eggs and egg whites. Add flours, soda, nutmeg, ginger and cinnamon. Blend at low speed until moistened, then beat 1 minute at medium speed.
Pour batter into 2 non-stick sprayed and floured (bottom only) loaf pans (9x5 inch). Bake until toothpick inserted comes out clean. Cool 5 minutes and remove from pans. Cool completely on wire rack.



the bread comes out very moist, not cakey like a sweet full-fat type loaf bread/cake. you just have to feel a bit righteous while eating it because it oozes health BUT it still tastes GOOD. not like some health breads. i think the walnuts and craisins are a must...might add some calories, but really adds to the flavors and texure. it might be kind of "one-note", if you will, unless you add some extra goodies. so feel free to add your own combo of extras. i think you'll be pleased with the base recipe. one nice slice along with your regular breakfast, be it normal or a bit decadent, will keep your head on straight at least 'till lunch time.

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PEANUT, BLACK SALT CARAMELS

these are dreamy little nuggets of gold.

if you thought you couldn't make candy or just didn't want to attempt it due to the potential sticky mess that could occur ( and will at some point), don't be afraid...jump in...i did.

now i find myself a little addicted to the challenge.

wake up that candy lovin' kid in you and start out with some caramels. i started out with a recipe i found here that i think i first saw on tastespotting.com.

THANK YOU "WITHOUTSALT.COM"

my first attempt with this exact recipe was a success. they came out tasting unreal and everybody was amazed. i must say, being my first attempt, i liked them, but i would have liked the caramel just a smidge harder. as i explain in the bacon, black salt carmel post, i was so excited to make these that i went down to the nearest super market and bought a cheap thermometer that subsequently melted during the crucial stage of soft ball, hard ball and firm ball. needless to say...get yourself a proper thermometer.

i found that caramel, unlike brittles or chocolates, can be much more forgiving and you have just a bit more time to play with it. as a matter of fact, i just now finished making bacon strips dipped in caramel...then crushed salted peanuts...then dipped in chocolate (the caramel stage was sprinkled with some cayenne). we'll see if i can get a shot of those before they disappear, huh?!

so, just start out as i did with the recipe from withoutsalt.com. leave out the bacon, if that scares you...and you'll find this base caramel recipe an easy and tasty one.

i almost forgot...for this recipe i started off with the base carmel recipe...poured it into a buttered 2 qt. pyrex. then immediatly started putting huge Virginia salted roasted peanuts on top. i pushed a few of them down with a tooth pick (and my finger-being careful, it's hot). i opted not to put the peanuts in before pouring because i wanted control of peanut spacing...i guess it's a control issue? then lightly sprinkled with the black salt...careful, because black salt seemes to be a bit powerful and the peanuts are salted. for another batch i made last week, i sprinkled chopped arbol chilis for a yummy spicy kick. so try anything you want, as i said caramel is forgiving AND a great blank canvass for all sorts of flavors.

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BBQ PIG TAILS...really ugly, but really tastey

quite possibly the ugliest thing i have tried to date.

BUT i must tell you, a little funny to admit... i've actually cooked these twice now..i think i secretly like them. they're kinda sinfully delicious...

once again, i was perusing the meat section of my favorite Mexican market and i came across these babies all nice and freshly packaged...couldn't pass them up. i had seen a post a while back, i wish i could remember whose, about pig's tails and i was flabbergasted..i mean really amazed, that someone could take such an ugly pig-part, cook it and then eat without laughing so hard that you could even swallow...

i'm not quite sure why the tails are butchered this way, sliced through all the way 'till the tip, because it makes them a bit difficult to eat (AND painfully phallic!). maybe i just don't have the correct pig tail know-how, but as you can see from my past experience with oxtails here and turkey tails here, i'm not the new kid on the block when it comes to tails. i suppose it's a way to get the BBQ heat to the meat AND the fatty outer layer crispy at the same time. hmmm...

tell me these babies are not s shocker to look at...

i wasn't sure i could even go through with the purchase.

look at THEM!!!

what do YOU think they resemble?

here is the recipe i used as a guidline
8 pig tails, rinsed
6 cloves garlic, halved
1 onion, coarsely chopped
1 teaspoon red pepper flakes, or to taste
1 teaspoon salt

i also added 1 quartered onion, 2 cut carrots, 2 stalks cut celery

cumin, chili powder, oregano...really anything you think would be flavorful.

DIRECTIONSPlace the pig tails in a large stock pot, and fill with enough water to cover. Cover the pot, and bring to a boil. Boil for 10 to 15 minutes. Drain, and clean the pot of any debris, then return the tails to the pot and cover with cold water. (this step i find important. i have started to do this with other odd animal parts i'm not fami;iar with or that have alot of bone such as large beef ribs) Bring to a boil again, and season with onion, red pepper flakes and salt. Boil for about 2 hours, or until the tails are almost falling apart.
Preheat the oven to 375 degrees F (190 degrees C). Line a roasting pan with aluminum foil.
Drain the pig tails, and place them on the roasting pan. The stock from the tails may be used to cook turnip greens, cabbage or black-eye peas.
Roast the tails for 30 to 40 minutes, until the tails pop and sizzle and the skin browns. Take care when opening the oven door. Allow the tails to cool, and serve with your favorite side dishes.

You have read this article bbq / meats / odd bits / offal / out of the ordinary with the title . You can bookmark this page URL https://caucasiancurry.blogspot.com/2009/09/bbq-pig-tailsreally-ugly-but-really.html. Thanks!

CHICHARRON CARNE TACOS

TACO TUESDAY

did anyone out there have TACO TUESDAY at their elementary school?...or did everybody...and we had Fishstick Friday, but today we're talkin TACOS.

AND, these are easy peezy to pull together. that is...if you have a fabulous Mexican market nearby or you're feelin' lucky with your deep frying BUT, "diy" not recommended!. ..atleast not in this house.

we've all heard of chicharron...right? fried pork skin...that little clear bag at all the truck stops and mini markets you just can't pass up on those "eat anything you wouldn't normally eat" type of road trips. well, imagine, if possible, a gourmet version of that. chicharron carne is the same fried pork skin, but with some meat still attatched. when it's fresh, it unbelievably sinful. i know the thought of biting into a chunk of fried fatty meat doesn't sound appealing to most, but trust me, you won't stop at one...even the faint of heart.

the tacos themselves are pretty elementary. i prefer a nice small fresh white corn tortilla with clean ingredients such as cilantro, diced onion, and fresh spicy hot salsa...just a few extras in order for the main component to shine, in this case the chicharron carne. with this taco maybe some simple fresh guacamole would be great and might help keep the meat in place due to the fact that they are little fried crispy chewy golden chunks that tend to fall out easily. but...sometimes tacos are best when they're falling all over the place...kinda like a sloppy JOSE'...?

so, next time you're hankerin' for a fresh taco instead of some restaurant tex-mex wanna be taco...go find a great Mexican market and pick up all the yummy fresh goods....throw them together yourself. you could put together a great Taco Tuesday for just a few bucks$. get creative with your salsas and don't be afraid to try some of the marinated meats and chicken they have. a good Mexican market will always have exceptional meats and produce.

always taste test your goodies. i stress fresh, fresh, fresh fried chicharron. you want them crispy, chewy, chunky and hot (people waiting in line to get at them is always a good sign).

always remember..you're only as good as your tools...in this case...ingredients

it's the quality of the ingredients...PERIOD.

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PUMPKIN PECAN BLONDIES

back to basics...back to BAKING!...

these PUMPKIN BLONDIES ROCK!!!!!

1st a big HUGE thank you to ANNIE's EATS found here. i happen to love anything pumpkin and everyone i know loves blondies, so i knew i had to make these.

i've already made this recipe twice. i made them as is with my only add being almost 1 whole cup of roughly chopped toasted pecans (instead of 1/2 c.) and i stress that the ones going in the dogh should be toasted....then i sprinkled raw chopped pecans on top. i used toasted on top for the 1st batch and they, of coarse, got too toasted...so use raw for the top.

ps....make sure they are done in the middle...use toothpick method...they are meant to be chewy, BUT not too gooey...

also...if you want them to cut with a straight edge, easy for packing...stick them in the fridge for a bit, then cut.

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BBQ TURKEY TAILS...i'm not kidding

this is just one of those things i absolutely could not pass up...and kinda glad i didn't.

TURKEY TAILS...

i mean, have you ever?!

would you ever?

could you ever?

I DID ! and i'd do it again. problem is, i have never, and might not ever, see these for sale again. i just couldn't pass them up. something so odd and so ugly will always catch my attention. lately i've been scaring myself (and others) with my quest for the odd, the ugly, the out of the ordinary...the..."are you REALLY gonna eat that?" type of foods.

let's just talk about these two nuggets of pure turkey goodness...

these two bites could possibly be the best bites of the whole turkey, could be because they are such a rare find and hard to obtain, but what ever, i found them delicious.

also, check out this funny little skeleton of the tail.

i find it so strange to think that ol' Tom's big huge turkey pride plume comes from this little fat nub. well, actually i have never thought about it at all.

just to clarify...i didn't set out to BBQ turkey tails. i was fixin' to grill up some legs and wings when i came across the tails. here's a great way to BBQ some turkey and keep it really moist, cooked all the way through, without charing the outside.

MOIST BBQ TURKEY(works really well w/BEEF RIBS too)

nothin' fancy, nothin' to it

you'll need a pretty big pot

i usually throw in 1 large onion

4 smashed cloves garlic

2 cut stalks celery

2 carrots cut

(the following is approx., i never measure)

1 T. tarragon

1 T. oregano

1 T. thyme

1 tsp. chili powder

1 tsp. cumin

some cayenne

garlic salt

kosher salt

bring everything (meat included) to a boil, then turn down to a simmer.

turkey is about 1 - 1 1/2 hrs

beef ribs about 2 hrs.

basically season as you would some yummy broth, because after i remove the meat i like to reduce the liquid and use as a base to many other things. this last batch i had some beef ribs in as well and the broth reduced down to LIQUID GOLD.

when the meat is done (fork tender-not falling off the bone) remove from broth

i like to let it cool just a bit, then apply your favorite BBQ sauce (while warm) and let rest for a bit...i'm usually lighting the grill and preparing sides...

when the grill is very hot put meat on, close lid to infuse smokey-ness..continue to grill all sides of meat with good grill marks while closing lid between turns...might sound like intro to grilling 101, but that's how my grilling goes. you're not actually cooking the meat any more, you're just getting that grill flavor going. (hopefully your grill is well seasoned)

it ends up tasting like you grilled the meat through the whole cooking process, but it turns out really moist and you're insured it is cooked all the way through.

i know it's not rocket science, but the meat turns out perfect every time.

You have read this article bbq / fowl / odd bits / offal / out of the ordinary / savory with the title . You can bookmark this page URL https://caucasiancurry.blogspot.com/2009/09/bbq-turkey-tailsi-not-kidding.html. Thanks!

GRANDMA NONNIE'S ZUCCHINI BREAD

ZUCCHINI BREAD

actually, zucchini, pineapple, walnut, sultana bread.

grandma Nonnie is not my grandma, but i know she was a lovely sweet lady and made some exceptional breads(her banana nut and apple spice cocoa bread coming soon). she was my highschool boyfriends' grandmother, we won't say HOW LONG AGO that was, but let's just say i've kept these handwritten 3x5 cards safe for, oooh...a few decades.
















this recipe comes out perfect everytime and it's always a huge winner, even to those that want to squish up their nose hearing the star of the show is a vegatable named zucchini. it's always moist, but still flakey like a cake. i think it would really lend itself to a 2" cake pan or a bundt with some yummy cream cheese frosting. that would definitely take it from breakfast to a main dessert.

what realy makes this bread/cake is the combo of ingredients. ie. the zucchini, pineapple, the finely chopped walnuts and the sultanas, nonnie recommends currents, but i didn't have any so i opted for sultanas rather than plain ol' raisins. (i think diced apricots would be great too).

nonnie calls for 2 reg. loaf pans. in the past i used 3 med throw-away tin pans, but this time i used 2 throw-aways and 1 mini and i think they came out perfect. i like a bread/cake to be tall and raise a bit above the edge. plump, you might say.

GRANDMA NONNIE'S ZUCCHINI BREAD

as written by Grandma Nonnie

notes: before you begin-flour loaf pans

mix flour , spices, salt, bk. powder, soda

drain pineapple

shred zucchini

chop nuts-

have everthing ready to just add & you can mix it in 5 or 10 minutes

(this is Greg's very favorite bread-the banana is good-the apple sauce is good, the carrot is good-BUT this zucchini is best- (she's not kidding)

3 eggs

1 c. oil (wesson)

2 c. sugar

2 c. raw grated(coarse) zucchini

2 tsp. vanilla

1 (8 oz.) can crushed pineapple (well drained)

with rotary mixer beat 3 eggs to blend-

add 1 c. salad oil, 2 c. sugar & vanilla...beat utill thick and foamy

add zucchini and pineapple

combine 3 c. all purpose flour (unsifted)

2 tsp. soda

1 tsp. salt

1/2 tsp baking powder

1 1/2 tsp cinnamon

mix together

add mixture on front of card (above wet) a little at a time

add 1 c. finely chopped walnuts & 1 c. currents (we can use raisins, but like currents better)

stir gently into zucchini mixture untill well blended

bake in 2 loaf pans @ 325 degrees for 1 hour

(insert toothpick-if it comes out clean-is done

you really should try this bread. i have not found one better. and, as i said, it comes out perfect everytime. her banana bread is fab too so i'll be making that soon. the problem with that is it doesn't excite me too much to bake because i hate bananas. BUT, her banana bread is soooo good even I can eat a slice or two...

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