I love baking quick bread. It freezes well, it makes great gifts, and it’s nice to have around for guests to nibble on for breakfast, or any time, really. If you make a recipe like this, with enough batter for 2 loaves, you can make one loaf and turn the rest into muffins. Or, you can divide the batter among smaller tins and make mini-loaves. Read more for the recipe…
I hope you and yours have a wonderful holiday!
Yield: 8-10 servings Butternut squash serves as a good substitute for the pumpkin. Ingredients: ¼ cup olive oil 2 medium yellow onions, chopped 2 teaspoons minced garlic 2 teaspoons Chinese five-spice powder 2 teaspoons cumin 1 teaspoon salt 6 cups chopped fresh peeled pumpkin 2 12-ounce jars roasted red peppers in water, drained (1 pound […]
Yield: 4 servings I recommend doubling this recipe – it’s delicious and it goes fast! If you have a stick blender, this is a one-pot meal. Otherwise, use a blender to puree the soup. Ingredients: 2 teaspoons grape seed or other vegetable oil 1 1/2 cups chopped onion (about 1 medium onion) 3 cloves garlic, […]
