Entries Tagged 'Whole Grains'

Buttermilk Pumpkin Spice Bread

Buttermilk Pumpkin Spice Bread | pinchmysalt.com

This delightful Buttermilk Pumpkin Spice Bread is flavored with cinnamon, ginger, cloves, and mace, and will make your house smell better than any of those fall-scented candles you’ve been stocking up on.

Made with butter instead of oil and packed with goodies like walnuts, raisins, and oats, this pumpkin quick bread is rich, hearty, filling, and exactly what I’ve been craving now that my fuzzy slippers and cozy sweaters have come out of hiding. Continue reading →

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Pumpkin Recipes for Fall

MIni Pumpkin Cheesecakes

Cranberry Walnut Pumpkin Muffins

Praline Pumpkin Cake with whipped Cream Frosting

Chocolate Pumpkin Cupcakes

Pumpkin Spice Cream Cheese Spread

Pumpkin Maple Sourdough Cake

Sweet and Sour Grilled Pumpkin

Whole Wheat Pumpkin Pancakes

Pumpkin Spice Scones

Pumpkin Spice Cake

Pumpkin Cream Cheese Roll

Pumpkin Doughnuts and Doughnut Holes

It’s time for pumpkin recipes again!  Click any of the photos above to be taken to the recipe.  Enjoy!


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Banana Pecan Oatmeal Brûlée

Banana Pecan Oatmeal Brulee

I’m always learning new things from friends and readers on Facebook.  This idea for Banana Pecan Oatmeal Brûlée came from a quick breakfast exchange with my friend Renee: Continue reading →

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Oatmeal Raisin Cookie Muffins

Oatmeal Raisin Cookie Muffins

You all know by now that I love muffins, but I bet you didn’t know how much I love Oatmeal Raisin Cookies.  My sister is in town visiting and we were talking last night about what I should make this morning.  I was wavering between Oatmeal Raisin Cookies and Zucchini Muffins.  She and I both love Oatmeal Raisin Cookies, but for some reason I was stuck on the idea of muffins for breakfast.  At some point she said I should just make Oatmeal Raisin Muffins and once the idea was planted in my head, I couldn’t stop thinking about how to make a muffin that tasted like my favorite cookie. Continue reading →

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Brown Rice Salad with Cumin and Lime Vinaigrette

Brown Rice Salad with Cumin Lime Vinaigrette

This is a quick lunch I threw together from what I could find in my fridge and pantry today.  I wanted something to go with the leftover grilled steak and chicken I brought home from a family barbecue the other night and this delicious brown rice salad really fit the bill.

The salad works well as either a side dish or a light vegetarian main course for lunch.  Top with thinly sliced grilled chicken, steak, or tempeh and you have a hearty and delicious summer meal.  Feel free to play with ingredient amounts to suit your own taste.  I think it would be great topped with some sliced avocado and roasted pepitas.

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Whole Wheat Greek Orzo Salad

Whole Wheat Greek Orzo Salad

My aunt, cousin, and I took an overnight trip to the coast last weekend that started with a day of wandering around beautiful Monterey and ended with a Mother’s Day 5K run through the artichoke fields of Castroville.  It was quite an adventure.

One of the many highlights of the trip was lunch at the adorable Red House Cafe in Pacific Grove where we sampled a variety of sandwiches and salads.  Our favorite was a lightly dressed orzo salad with fresh herbs – it was simple and delicious and I’ve been thinking about orzo ever since.  When I saw a bag of organic whole wheat orzo at Whole Foods yesterday I decided it was time to make an orzo salad of my own. Continue reading →

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What is White Whole Wheat Flour? Delicious.

Whole Wheat Blueberry Muffins

I was searching through old photos today and found these whole wheat blueberry muffins I made a while back.  Since I remember them tasting just as delicious as they look, I decided that they shouldn’t be kept hidden on my hard drive any longer.

The muffin recipe came from Elise at Simply Recipes and the only change I made was to use King Arthur’s White Whole Wheat Flour instead of all-purpose flour.  If you haven’t started baking with white whole wheat flour yet, now is the time to start! Continue reading →

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Let’s Get Old Fashioned: Homemade Kettle Corn Recipe

Kettle Corn Made with Ghee

I know that not many people make popcorn the old-fashioned way anymore, even Kettle Corn can be made in the microwave these days.  But please, please give this stove top kettle corn a try.  It’s easy, and it seriously blows the microwave stuff out of the water.  Trust me.  Make this popcorn.

I made a discovery a couple years ago that I really have been meaning to tell you about.  Honestly, I can’t believe I didn’t write about this before now.  But here it is:  instead of popping your corn in oil, use clarified butter or ghee.  While regular butter would burn if you tried to use it for popping corn, ghee has a much higher smoke point and works perfectly as long as you pop the corn over medium heat and watch it closely.

I love making Indian food, so I almost always have a container of ghee stashed in the pantry.  But for those of you who are new to using it, ghee is easy to find at ethnic markets or on the shelves of well-stocked supermarkets.  It’s also easy to make at home. If made properly, ghee can be stored at room temperature just like cooking oils.  But if storing at room temperature, be sure to keep moisture out of the container and never dip into it with a wet spoon, as moisture will cause the ghee to spoil.

The ghee in this recipe adds a richness to the sweet and salty kettle corn that just can’t be replicated using oil.  You can substitute oil for the ghee in this recipe and still end up with some tasty kettle corn, but I hope you’ll give my version a try at least once.

Kettle Corn

1/4 cup ghee*
1/2 cup popcorn kernels
1/4 cup sugar
fine grain sea salt

Heat ghee over medium heat until melted.  Add three popcorn kernels, cover with a lid and wait and listen until all three kernels have popped.  Add the rest of the popcorn kernels, shake to distribute then sprinkle sugar evenly over the kernels.  Cover with lid and listen for popping.  As soon as the kernels start to pop, shake pot gently back and forth over the burner, lifting it up and shaking from time to time, until the popping slows to every 2 to 3 seconds.  As soon as the popping slows, remove pan from heat and immediately dump kernels into a large bowl.  Sprinkle lightly with salt and toss with a wooden spoon.  Taste, and add more salt if desired.  Serve immediately.

*you may substitute vegetable oil for ghee, if desired.

Yield: approximately 4 servings

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