Pumpkin Nut & Seed Loaf

Today is the day after Christmas. Dan and I arrived home from Albuquerque at 1am, where we’d been celebrating with my family and close family friends. I don’t have work today, so I’ve been spending the day shopping and cooking to prepare for the week.

I mentioned last week in my post about what I’ve been up to lately that I’ve been making Alanna’s Cranberry Pumpkin Nut & Seed Loaf on Love & Lemons regularly. I’m not generally into alternative foods to replace other foods… I never wanted to ‘soy-sage’ when I was vegetarian, and I don’t want non-bread (i.e., gluten free) bread now. But. This is nicely termed a ‘loaf,’ not bread. And it’s delicious. And, it’s probably not even gluten-free because I’ve been using regular Quaker Old Fashioned Rolled Oats. So there.

It does have grains (oats) in it, and I’m not sure where the paleo community stands on psyllium husk (okay, I just googled and found this as one data point), so this isn’t really a paleo-friendly recipe. I eat it in the morning, generally as part of my breakfast after working out. The ingredients initially made me fear a bathroom nightmare, but it hasn’t caused any problems. Ahem. (It’s had no effect either way, as far as I can tell.)

I have not once followed the recipe exactly. I try to keep the oats, binding ingredients (flax, chia seeds, and psyllium husk), and wet ingredients to the right proportions, but I’ve varied the nuts, seeds, dried fruits, and oil each time I’ve made it. I may have varied the maple syrup one or two times also, since I often prefer to limit my use of sugar in recipes, even natural sugar. I’ve used almonds, sunflower seeds, pecans, dried apricots, dates, and raisins. Often in more or less the right amounts, but often less as well. I’ve used olive oil and melted coconut oil for the oil. I’ve used canned pumpkin and homemade pumpkin. Today, I added some shredded coconut.

I cut each 9×5 loaf into sixteen thin slices. I toast and eat one each morning with butter. The rest stays wrapped tight in tin foil and kept in the fridge for eating over the next two weeks. Yum.

Below are some of MY photos, but if you follow the link to the recipe on Love & Lemons, there are some really beautiful photos.

My host in Albuquerque sent me home with some fresh frozen roasted green chiles, bless her. My holiday in Albuquerque included posole and green chile stew instead of traditional Christmas fare. We left in a bit of a hurry yesterday, and Dan was sad that he missed another serving of green chile stew, so I promised him I would make him some at home. Voila!

I didn’t follow a recipe, but I progressively threw all of the following into a Dutch oven, brought it to a boil, turned it down, and simmered for over an hour:

  • 1 tbsp? bacon grease
  • 1 onion
  • 4 garlic cloves
  • Less than half of a red pepper (the amount determined by what was leftover in the fridge)
  • 1 lb. ground beef
  • 10 oz. green chile (6 oz. of the defrosted fresh chiles, plus 4 oz. from a container – but still from New Mexico)
  • 3 russet potatoes (~650 grams)
  • 1 can diced tomatoes
  • 1 container (4 cups) beef stock

About to head downstairs and eat it now. I haven’t tasted it yet! Hopefully it’s good :-).

In addition to the green chile, I also brought home New Mexican piñon coffee and memories of luminarias, beautiful New Mexican scenery, and a barely-white Christmas.

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