Pumpkin Loaf, Roasted Beet Salad, and Pumpkin Soup

Baked: Zucchini bread … Not grandma’s overly sugary, overly buttery zucchini bread, but a revision on a Nestle pumpkin loaf recipe which I made last weekend using freshly steamed and mashed cheese pumpkin. The recipe makes a very soft and fluffy loaf – perhaps due to the fresh vegetable mash, which produces a very watery, almost worryingly so, batter. It’s actually a pretty healthy recipe because there’s no butter, just one tablespoon of vegetable oil, two eggs, and half a cup of evaporated skim milk. Yum!! All I changed from the Nestle recipe was swap one large, grated zucchini for the pumpkin, added one teaspoon of vanilla, and put in 1.5 teaspoons cinnamon and about 1/2 teaspoon each of allspice and nutmeg. It takes about 70 minutes to bake, not the 60-65 the recipe recommends. Delicious!

Dinner: Roasted beet salad (450F for 45-55 minutes) on arugula and beet greens with toasted chopped pecans, crumbled goat cheese, and homemade vinaigrette (olive oil, lemon juice, grain mustard, salt, and pepper). Also made pumpkin soup using half a cheese pumpkin. I started with Martha’s recipe for Butternut Squash Bisque, but ended up heavily modifying it so that it wasn’t really a bisque. I forgot that she added cream to hers, but it really doesn’t need it. All I did was saute one vidalia onion in two tablespoons of butter with salt, cayenne, thyme, and cinnamon, then added one carton of vegetable stock and 1/2 a pumpkin, pre-boiled and cubed (recipe called for raw pumpkin added with extra water, but I boiled it first so I could more easily remove the skin, seeing as I used a pumpkin instead of a butternut squash…). Then I brought to a boil, adjusted seasoning, and motor boated the soup until it developed a velvety smooth texture. A dollop of sour cream made it perfectly delicious! Some of Shoprite’s salio bread with French butter makes it even better….


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