Urszula's little recipe book
3 Recipes Created by KUGAT2
My humble attempt at a tasty, healthy lifestyle.
Recipes in this Collection
I modified a recipe I found on a bag of frozen cranberries to make a nice fluffy cranberry bread with pureed pumpkin hidden inside for a vitamin A boost. I've found that I can add pumpkin to most baked recipes without tasting it in the end (which is disappointing when I really want something strongly pumpkin flavored).
Makes: one 9" loaf or two mini-loaves
Just as a kitchen stocking thought:
I like to buy squash and pumpkin (small pie pumpkins about the size of a cantaloupe) at my local farmers market in the fall for roasting and freezing in snack size ziplock bags to keep for a few months. Prep for roasting is just cutting the pumpkin or squash in half lengthwise and scooping out the seeds while the oven pre-heats to 400F. Then cover any exposed fleshy parts (like at the very top of the pumpkin where you cut out the stem) with aluminum foil and stick it in the oven for about an hour or until you can easily stick a fork into the pumpkin (or squash). Then just let it cool, puree in a blender (usually with a little bit of water to help) and freeze in measured 1 cup or 1/2 cup amounts in ziplock bags. When you want to use it, just put the bag in the fridge over night or in a bowl of water for a quick thaw. It takes about 45 minutes of actual labor to prepare 2-3 cups of puree to use later. Canned pumpkin happens to be easy to find in the supermarket but things like pureed butternut squash are pretty difficult to find in stores.
Simple stir fried spinach for spinach lovers. Very quick and easy side dish with lots of flavor.
Any fresh spinach will do well, but make sure it's rinsed and well, spun dry, and has any large stems removed (especially for mature spinach from farmer's markets or in bundles).