This is not like a lot of puddings, it is like a crustless pumpkin pie filled with raisins and nuts. The spiced milk pudding layer on top is like a bonus. If you do not wish to make that layer, you can definitely just serve it with whipped cream. This really is best baked, but can be made in the slow cooker if you cannot do that and will still taste pretty wonderful. If you do make it in a slow cooker, divide the milk pudding part in half, and put those ingredients directly into the pumpkin mixture, pour it all into a well greased slow cooker and cook on low between four and six hours with a towel stretched across the top, and the lid over that, to absorb some of the steam. Include the whole amount of nuts and raisins in the mix, rather than using part for the topping, if you are using a slow cooker. It is super easy to make this allergy friendly, also. I have made it with coconut oil and coconut milk and gluten-free flours, substituting straight across. You can leave out the nuts, or use some that are safe for you or your family. The amount here will serve about 10 people generously, or around 25 people, in smaller quantity.

2 pounds sweet winter squash purée (canned or fresh)
2 cups sugar, divided
1 cup sliced or slivered almonds, divided
1/4 cup sultanas (golden raisins), divided
1/4 cup unsalted butter, softened (plus more for pan)
1/4 cup flour or tapioca starch
2 1/2 cups milk
1 1/2 teaspoons ground cinnamon
1/2 teaspoon vanilla extract or paste
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves

Preheat oven to 350˚F. Grease a deep sided 3 quart baking dish well and set aside. In a large bowl, combine all of the pumpkin, 1 cup sugar, 1/2 cup almonds, and 2 tablespoons sultanas. Set aside.

In a saucepan, melt butter and add the flour or tapioca starch. Allow to cook a minute or two, mixing thoroughly, then add the milk and cook a few minutes, until thickened, stirring often. Stir in the cinnamon, vanilla, cardamom, and cloves.

Mix half of the milk mixture in with the pumpkin mixture. Pour into prepared baking pan. Sprinkle remaining sultanas evenly over the top of the pudding. Pour remaining milk pudding gently over the top to cover. Then sprinkle with remaining almonds. Bake for 40 - 50 minutes, until set and browned on top, with no burning

Greek Style Chicken and Rice

This is a great weeknight, easy, one pot dinner. You could easily shift this toward an Indian flavor or Middle Eastern flavor, even Thai or Chinese. Just vary the herbs and spices, maybe add ginger, lemongrass, soy sauce instead of lemon juice and oregano. For Chinese, I’d probably do chiles, garlic, ginger and soy. Japanese, terikayi, ginger, garlic. Indian, vindaloo or garam masala, lime juice and zest, cilantro, garlic. Arabic, cumin, coriander, parsley and cilantro, loads of garlic, lemon. I might even add a little allspice to the chicken, and za’atar to the rice for the Arabic kind. Add a salad and some fruit, and you are set.

Chicken and Marinade:
10 chicken thighs, skin on, bone in (about 4 pounds)
zest and juice (strained) of 4 lemons
1/4 cup dried oregano
16 garlic cloves, minced
1 teaspoon salt

Rice:
6 tablespoons olive oil, divided
2 large onions, finely diced
4 cups basmati rice (or another long grain rice), uncooked
6 cups chicken broth or stock
3 cups water
1/2 cup dried oregano
1 tablespoon salt
black pepper

Garnish:
1/2 cup finely chopped fresh Italian parsley and oregano (optional, but not really - you can use all parsley if you can't get fresh oregano)
zest of 2 lemons (highly recommended)

Combine the chicken with the marinade ingredients in a large bowl or ziplock bag and set aside for at least 20 minutes on the counter or, preferably, overnight in the refrigerator.

Preheat oven to 350°F. Remove chicken from marinade, but reserve marinade. Heat 2 tablespoons olive oil in a deep, oven safe casserole dish with a lid (I use my giant Le Creuset doufeu) over medium high heat. Place chicken in the skillet, skin side down, and cook until golden brown, then turn and cook the other side until golden brown. Remove the chicken and set aside. You may need to do this in batches.

Return pot to the stove. Heat additional 4 tablespoons olive oil in the skillet over medium high heat. Add the onion and sauté for a few minutes until translucent. Then add the remaining rice ingredients and reserved marinade. Bring to a boil, then reduce the heat to low. Let the liquid simmer for 30 seconds. Place the chicken on top then place the lid on the casserole dish. Place in the oven and bake for 35 minutes. Remove the lid and bake for a further 10 minutes, or until all the liquid is absorbed and the rice is tender (about 45 minutes in total). Remove from the oven and allow to rest for 5 to 10 minutes before serving, garnished with parsley, oregano and fresh lemon zest, if you wish. Which you do.

Lemon Zucchini Bread

Rich is not a big fan of the spiced version of zucchini bread, but he does like this kind. Our kids have, therefore, mostly grown up with a variation on this type of zucchini bread. It freezes well, and makes a great accompaniment to coffee and tea, or gift when visiting someone.

3 cups pastry flour
2 teaspoons baking soda
1/4 teaspoon salt
2 eggs
1 1/3 cups sugar
2 teaspoons vanilla extract
3 cups shredded zucchini
2/3 cup light oil (we use safflower)
2 1/2 teaspoons lemon zest
1 1/2 cups chopped nuts

Preheat the oven to 350˚F. Grease two standard loaf pans, one bundt pan, or four mini loaf pans. Set aside.

In a medium bowl, whisk together flour, baking soda, and salt. Set aside. Beat eggs, sugar and vanilla extract together well in a large bowl. They should be thoroughly mixed and thick.

Mix in flour mixture, in parts, until blended completely. Stir in the lemon zest and nuts. Divide batter between your pans and bake for 50 - 60 minutes (35 - 45 minutes if you are using mini-pans). Cool in pans for 10 minutes, then turn out of pans to cool completely on a rack.

Labels: Homemaking, Recipes, Tales from the Kitchen

// posted by Ranee @ Arabian Knits @ 6:33 AM