Pumpkin for Breakfast...

Now that it's October I've been dying for a thick slice of sweet pumpkin bread for breakfast. In an effort to make this worthy of a healthy breakfast I've added some ground flaxseed and reduced the oil. It's not quite as sweet and pumpkiny as a really traditional pumpkin bread but it's delicious toasted with a little cream cheese!

Pumpkin-Flax Breakfast Bread

1 cup pumpkin
1/4 cup canola oil
1/4 cup *applesauce
1/3 cup ground flaxseed
3/4 cup sugar
1/3 cup brown sugar
2 eggs
3/4 cup all purpose flour
3/4 cup whole wheat flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp each nutmeg, cloves
pinch ground ginger
1/2 cup each raisin and chopped pecans, if desired

*You can use a full 1/2 cup canola oil instead of half oil/half
applesauce if you'd rather.
YIELD: One regular loaf or 12 standard muffins.

Preheat oven to 350 degrees. Lightly grease one loaf pan (or 12
standard muffin cups).
In a large bowl, whisk together pumpkin, oil, applesauce, flaxseed,
sugars and eggs until smooth. In a medium bowl, whisk together
remaining ingredients, including raisins and nuts if you are using
them. Gently stir the dry ingredients into the pumpkin mixture until
everything is incorporated. Do not overstir.
Spread batter into greased loaf pan. Bake for 50-55 minutes or until
toothpick inserted into center comes out clean.

After loaf has cooled completely, store tightly wrapped or in an airtight container.
This tastes even better the next day!

"To Hot To Cook" White Bean Salad

With the temp hitting 90 and above ALL week and no A/C in our house I'm on a cooking strike. Everything we eat this week must meet at least one of two requirements: (1) It must taste good grilled, AND/OR (2) It must taste good without having to be cooked at all! Since Jeff can only stomach so many salads and grilled vegetables I created this marinated white bean salad as starchy alternative for pasta on the stove or french fries in the oven.

Note: All measurements are approximate. Add a little more or less of each ingredient to meet your tastes!
Yield: 4-6 servings

3 cloves minced garlic
Juice of 1/2 a lemon
1-2 T white wine vinegar
approx. 1/4 cup plus 1 T olive oil
1 T fresh rosemary, minced
Tiny pinch of sugar
Salt & fresh ground pepper (to taste)
Dash of Tabasco
3 roma tomatoes (seeded), diced
2 cans Navy Beans (any white bean will do), drained and rinse well


Whisk together the first 6 ingredients in a large bowl. Add salt, pepper and Tabasco to taste. Toss in white beans and diced tomatoes. Check for seasoning and add more salt and pepper if necessary. Let sit for at least 30 minutes before serving. Refrigerate any leftovers.

This would also be yummy served on some toasted french bread as a "white bean bruschetta"!