Eat Street

Best Spinach Salad Ever, Pioneer Woman

http://tastykitchen.com/

Pumpkin Bread Recipe – Send me your best!

Pumpkin Bread Recipe

  • 1.5 cups flour                   
  • 1/2 tsp. salt
  • 1 cup sugar
  • 1 tsp. baking soda
  • 1 cup pumpkin purée
  • 1/2 cup olive oil
  • 2 eggs
  • 1/4 cup water
  • 1/4 tsp. nutmeg
  • 1/4 tsp. cinnamon
  • 1/4 tsp. allspice
  • 1/2 cup chopped walnuts

Combine flour, salt, sugar and baking soda. Separately, combine pumpkin purée, oil, eggs, 1/4 cup water, and spices. Stir all ingredients together. Last but not least, stir in those yummy walnuts. Bake in a bread pan at 350 for about an hour.

The following is one of the best cake recipes I’ve ever eaten. I make it in little bread loaf pans. It is soooo moist. The only change I made was to us Hungarian Whole Wheat High Altitude flour, since I live 8000 ft. above sea level.  This recipe is from a Memoir I’ve been enjoying.”LITTLE HEATHENS, HARD TIMES NAD HIGH SPIRITS ON AN IOWA FARM DURING THE GREAT DEPRESSION, BY MILDRED ARMSTRONG KALISH.

Applesauce Cake: Cream one and half cups sugar with half cup butter.  Add one egg and beat.  Mix the following  dry ingredients:  two and a half cups of flour, half a tsp salt, one tsp each of cocoa, nutmeg, cinnamon, and baking powder, two tsps of baking soda.  Measure two cups of applesauce.  Beating after every addition, alternately add the applesauce and the dry ingredients to the wet mixture.  Finally, add two thirds cup of raisins and three quarters cup of chopped walnuts or pecans.  Pour into greased and floured 13x9x2 loaf pan and bake in 350 oven for forty-five minutes.

Drip Beef from the Pioneer Woman

Fresh corn and avocado salsa

Simple White Chili from the Pioneer Woman

http://highaltitudecooking.blogspot.com/2007/10/scrumptious-pumpkin-bread-recipe.html

I ate at the best cafe today in Manitou Springs. The Jerusalem Cafe 5/30/10

http://thepioneerwoman.com/cooking/2009/06/the-best-spinach-salad-ever/

http://thepioneerwoman.com/cooking/2010/02/drip-beef-two-ways/

http://thepioneerwoman.com/tasty-kitchen/

Ok, I know this time a year(end of God forsaken February) we can’t get fresh corn, but just looking at this recipe made me salivate with visions of summer! A girl can dream… or use frozen white corn.
Ingredients
  • 4 ears Sweet Corn
  • ½ whole Red Onion, Diced
  • 2 whole Very Firm Avocados, Diced
  • ½ whole Jalapeno, Seeded And Finely Diced
  • ½ whole Hot Chili Pepper, Seeded And Finely Diced
  • 1 whole Juice Of Lime
  • Plenty Of Chopped Cilantro
  • Salt To Taste
  • 1 Tablespoon Vinegar
  • 1 teaspoon Sugar (optional)
Preparation Instructions

Slice kernels off the corn, and combine it with all remaining ingredients in a bowl. Cover and refrigerate before serving.

http://thepioneerwoman.com/cooking/2010/01/simple-hearty-white-chili/

Millions of people love the Pioneer Woman Blog recipes. Give her a try! I’ll download a few for you to try.

Simple, Hearty White Chili

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Prep Time: 25 Minutes Cook Time: 2 Hours Difficulty: Easy Servings: 8
Ingredients
  • 1 whole Fryer Chicken, Cut Up (or 3 Cups Cooked Chicken)
  • 1 whole Medium Onion, Diced
  • 4 cloves Garlic, Minced
  • 2 whole Cans Green Chilies, Chopped
  • 1 pound Dried Great Northern Beans, Rinsed
  • 8 cups Chicken Broth
  • 1 whole Jalapeno, Sliced
  • 1-½ Tablespoon Ground Cumin
  • ½ teaspoons Paprika
  • ½ teaspoons Cayenne Pepper
  • Salt To Taste
  • White Pepper, To Taste
  • 1 cup Whole Milk
  • 2 Tablespoons Masa (corn Flour) OR Cornmeal
  • Grated Monterey Jack, To Taste
  • Sour Cream For Garnish
  • Cilantro For Garnish
  • Guacamole (optional)
  • Pico De Gallo (optional)
  • Corn Tortillas (warmed)
Preparation Instructions

Cover chicken and cook for 20 to 30 minutes or until done. Remove meat from bones. Set aside.

In a dutch oven over medium-high heat, saute onions and garlic for 2 minutes. Add chopped green chilies, then rinsed beans. Pour chicken broth into the pan. Add sliced jalapenos. Season with salt, pepper, and cumin. Place lid on pot and reduce heat to low.

Cook for 2 hours or until beans are done. Halfway through the cooking process, add 3 cups of cooked chicken.

When beans are tender, mix milk with masa (or cornmeal) and pour into the chili. Cook for an additional ten minutes to thicken. Check seasoning and adjust, adding cayenne pepper and paprika if desired.

Add some Monterey Jack cheese to the pot and stir to melt.

Serve chili in a bowl. Garnish with cilantro, sour cream, extra cheese—even pico de gallo and guacamole, if you have some on hand. Roll up warm corn tortillas and serve on the

Pumpkin Bread Recipe – Send me your best!

Pumpkin Bread Recipe

  • 1.5 cups flour                   
  • 1/2 tsp. salt
  • 1 cup sugar
  • 1 tsp. baking soda
  • 1 cup pumpkin purée
  • 1/2 cup olive oil
  • 2 eggs
  • 1/4 cup water
  • 1/4 tsp. nutmeg
  • 1/4 tsp. cinnamon
  • 1/4 tsp. allspice
  • 1/2 cup chopped walnuts

Combine flour, salt, sugar and baking soda. Separately, combine pumpkin purée, oil, eggs, 1/4 cup water, and spices. Stir all ingredients together. Last but not least, stir in those yummy walnuts. Bake in a bread pan at 350 for about an hour.

The following is one of the best cake recipes I’ve ever eaten. I make it in little bread loaf pans. It is soooo moist. The only change I made was to us Hungarian Whole Wheat High Altitude flour, since I live 8000 ft. above sea level.  This recipe is from a Memoir I’ve been enjoying.”LITTLE HEATHENS, HARD TIMES NAD HIGH SPIRITS ON AN IOWA FARM DURING THE GREAT DEPRESSION, BY MILDRED ARMSTRONG KALISH.

Applesauce Cake: Cream one and half cups sugar with half cup butter.  Add one egg and beat.  Mix the following  dry ingredients:  two and a half cups of flour, half a tsp salt, one tsp each of cocoa, nutmeg, cinnamon, and baking powder, two tsps of baking soda.  Measure two cups of applesauce.  Beating after every addition, alternately add the applesauce and the dry ingredients to the wet mixture.  Finally, add two thirds cup of raisins and three quarters cup of chopped walnuts or pecans.  Pour into greased and floured 13x9x2 loaf pan and bake in 350 oven for forty-five minutes.

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4 thoughts on “Eat Street

  1. I am just glad I finally got here. I don’t make pumpkin bread but found a neat recipe from pickyourown.org. Looks pretty tasty. Doesn’t mention high altitude though.

  2. I tried the high altitude pumpkin bread recipe and it is wonderful. It’s the first time I used olive oil in it and I loved it. I was low on sugar so I used 1/3 sugar, 1/3 brown sugar and 1/3 honey. Yummy.

  3. You wanted pie, right? This is my grandma’s recipe. It’s one of about three recipes I do from memory (pancakes, chocolate chip cookies, and Grandma Tene’s pie).

    2 cups cooked pumpkin (or one can)
    1 12 oz. can evaporated milk
    3 eggs
    3/4 cup sugar
    1 tsp. cinnamon
    1/2 tsp. each of cloves, nutmeg, and ginger
    2 tbsp. melted butter

    Mix well and put in an unbaked pie crust. Bake at 375 until done. You may want to put aluminum foil or one of those pie crust gadgets over the crust part way through so the crust doesn’t overcook. Pumpkin pie is done when you can stick a table knife in it and it comes out clean. Sometimes I skip the crust, bake the filling in a casserole, and we call it pumpkin pudding.

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