Citrus Bread Pudding

A friend of mine left a large bag of fresh bread on my doorstep last week and I had a lot of oranges and grapefruits laying around. I needed to use them both and needed to make a dessert so I found this recipe that combined them both into a delicious and refreshing treat. I really like the technique of this recipe. It leaves the bread pudding moist and delicious. The only thing that I would amend is that the directions say to put water in the roasting half way up the baking pan the bread pudding is in. I found this to be too much water. I would use a quarter of the way up or less. There was so much water left in the roasting pan that I had a hard time getting the pudding out without getting myself and the pudding soaked. I  substituted grapefruit for the lemons which worked really well, and I used almond milk instead of the heavy cream which still gave a firm pudding without all the extra fat. I served the pudding with home made caramel sauce which was awesome too!! http://sarahsfreshlife.blogspot.com/search?q=caramel+sauce

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Ingredients

• 9 ounces (about 1 loaf) day-old French bread, crusts removed, cut into 1 1/2-inch cubes
• 1/2 cup golden raisins
• 1/2 cup dark raisins
• Zest and juice of 1 lemon
• Zest and juice of 1 orange
• 8 large eggs
• 4 cups heavy cream
• 1 1/4 cups sugar
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon freshly grated nutmeg
• 1 tablespoon unsalted butter, room temperature, for parchment paper
• Whipped cream, for serving (optional)

Directions

1. Preheat oven to 350 degrees with a rack in the center. Place bread cubes in a shallow 2 1/2-quart baking dish; set aside. Place raisins in a small bowl. Add zests and juices; let stand 30 minutes.
2. Place eggs in a large bowl. In another large bowl, combine heavy cream, 1 cup sugar, vanilla, and nutmeg. Pour the cream mixture into eggs, whisking constantly until fully combined. Add the raisin mixture, and stir to combine. Pour over bread, making sure all the bread is thoroughly saturated. Sprinkle with remaining sugar.
3. Brush a sheet of parchment paper with butter. Place, buttered-side down, over the bread. Place baking dish in a larger roasting pan. Place in oven, and add enough water to the larger pan to come halfway up sides of baking dish. Bake 45 minutes. Uncover and bake 15 minutes more. Remove from oven and let stand 20 minutes before serving. Top with a dollop of whipped cream, if desired

Hunger Games: Katniss' Favorite Plumb Curry

Yesterday I went to go see the Hunger Games movie with my girls and before hand a few of us had dinner. I decided to make Plumb Curry to celebrate, and then was disappointed that the plumb curry never made it into the movie. (too bad) So I guess it is a secret that those of us who have read the books too many times get to keep. Enjoy and may the odds be ever in your flavor...I mean favor ;)

Hunger Games Plumb Curry

2 tbsp butter
1.2 medium onion diced
3 cloves garlic minced
2 medium carrots sliced thin into founds
3 stalks celery diced
1/2 cup diced poblano chilies
1/2 cup diced yellow or red peppers
2 tbsp flour
2 tbsp Jamaican curry powder
1 cup diced dried plumbs
1/2 cup golden rasins
2 bone-in chicken breasts
3 cups chicken broth

1. Melt the butter in a heavy bottomed stock pot. Saute the onion, garlic, carrot, celery, and peppers until the onion is translucent. Add the curry and flour and cook, stirring constantly for one minute.
2. Slowly add the chicken broth, stirring quickly. Add chicken breasts meat side down, ans sprinkle the plumbs and rasins on to of the chicken.
3. Bring the sauce to a boil. Cover, reduce heat to low and simmer 25-30 minutes or until the chicken is cooked through.
4. Take the chicken out, shred meat off the bone and add it back into the pot. Serve over couscous.

Vegetarian Irish Stout Stew

Happy St.Patrick's day!!! Usually I make a traditional Irish stew with beef and veggies, but this year #1 I did not have the ability to get out to the store and purchase meat and #2 I was hosting a vegetarian, so I amended my traditional recipe for this veggie version and I love it. Enjoy and be healthy!

Vegetarian Irish Stout Stew

1 large onion chopped
3 stalks celery chopped
3 medium carrots chopped
2 garlic cloves minced
4 medium potatoes cut into large chunks
1 medium summer squash chopped (I happen to have summer squash, but peeled butternut or acorn works great too!)
1/4 cup flour
1 bottle of stout beer (I used Sam Adams Black Lager)
4+ cups of veggie stock*
1 tablespoon thyme leaves
 1 tsp rosemary
Salt and pepper
1 cup frozen peas
1 can cannelini beans rinsed and drained (or any white beans)

1. Heat 2 tbsp veggie oil on medium-high in a heavy stock pot. Add onions, celery, carrots and garlic, season with salt and pepper. Saute until onion is opaque. Add potatoes, squash and flour. Stir constantly for one minute to cook the flour, then gradually add the beer and continue stirring, mixture will thicken. Add enough veggie stock until the potatoes are covered. Bring the stew up to a simmer, cover, lower the temperature to low and cook for 20 minutes.
2. Check that the potatoes are cooked through. If they are add thyme, rosemary, peas and beans. Return the stew to a simmer to warm the peas  and beans through (about 5 min), season with salt and pepper if necessary then serve.

Simple Home Made Caramel Sauce

Last night I made a citrus bread pudding which was really excellent but what gave it the perfect finishing touch is this amazing caramel sauce. What I absolutely loved about this recipe is how easy it is and it turned out perfect, and because you make it yourself you can determine the thickness of it to your liking. It would go well with ice cream or apple pie. It gets thicker when it cools, but it microwaves well if you re-heat it on low or defrost.

Caramel Sauce (Makes about 1 1/2 cups)

1 cup light brown sugar
1/2 cup (1 stick) unsalted butter
1 tsp vanilla
Pinch of salt

1. Combine all ingredients in a saucepan over medium heat. Cook, stirring frequently until it reaches your desired consistency. (3-5 min)

Vietnamese Tofu Subs...My Way

Keith always loves it when someone buys Vietnamese subs for our summer staff so I thought I would try it at home. I created a version of their vegetarian Tofu sub that EVERYONE ATE!!! There was not one scrap of sandwich left, so the Tofu went over well and I am proud. I used bread that someone gave me from Panera. It is long and flat, but not as hard as a cibatta. I am not sure what it is called but it worked well and tasted good. You can use a French or Italian style bread, or some sub rolls for individual subs. This recipe is for one long loaf, and it should serve 4 adults. We ate the sandwiches with nappa cabbage salad: http://sarahsfreshlife.blogspot.com/search?q=nappa+cabbage+salad

Vietnamese Tofu Subs

1 Brick firm Tofu sliced 1/2 inch thick (about 10 slices)
Teriyaki marinade (I used Trader Joes Soyaki)
1/2 English cucumber
2 Medium carrots
1 Medium Daikon Radish
1/2 cup Cilantro sprigs
1 Large soft baguette-style bread

Sauce:
1/2 cup Mayonnaise
2 tbsp chili sauce (siracha if you like it hot, or sweet chili for those who like it milder)
2 tbsp soy sauce
1/2 tsp fish sauce

1. Place sliced tofu in a large sealed container with the marinade and let it sit for 2+ hours.
2. With a veggie peeler slice the cucumber, carrot and radish into long strips and set aside.
3. Prepare the sauce by whisking all the ingredients together in a small bowl.
4. Slice the bread lengthwise. Heat a large skillet to medium high. Add the sliced tofu and heat through. When the tofu is hot layer it on the bread. Next layer the veggies and cilantro. Spread the sauce on the top side of the loaf. Close the sandwich up and slice it into sections to serve.

Orange Maple Oatmeal Cookies

When I was sick with shingles I was not supposed to eat chocolate, though sometimes in the evening I really wanted a little something sweet. Instead of eating the Valentines chocolate that was laying around I made myself some these delicious and satisfying cookies. I added orange rind and cinnamon so that they were very scent appealing. I find that when something smells really good I enjoy it more. So take that chocolate snack!
*i think these would be great with nuts, but I was not allowed to eat nuts either.*

Orange Maple Oatmeal Cookies

3 cups old-fashioned rolled oats
1/2 cup all purpose flour
1/2 cup whole wheat flour
1/4 cup wheat germ
the zest of one orange
1 tbsp cinnamon
1 tsp sea salt
1/4 tsp baking soda

3/4 cup butter at room temperature
1 cup brown sugar
1/2 cup granulated sugar
1/4 cup maple syrup
1/4 cup water
1 large egg
1 tsp vanilla extract
1 cup dried cranberries
1/2 cup golden raisins

1.  Preheat oven at 350 degrees. Combine the first 8 ingredients in a medium bowl.
2. In a large mixing bowl cream butter  and sugars until they are light and fluffy. Beat in maple syrup, water egg and vanilla.
3. With the mixer on low gradually add the oat mixture until just combined. Fold in cranberries and raisins with a spoon or spatula.
4. drop dough in rounded teaspoonfuls onto parchment lined baking sheets. Bake until edges are golden, about 11 min. Let cookies cool on sheets about 2 min then transfer to wire racks.