Pumpkin Bread

Pumpkin Bread - The Salty Kitchen

Pumpkin Bread – The Salty Kitchen

 

I am not a baker.

I want to be a baker; I try all the time. Ask my kids. Poor little ones…they have to be subjected to soggy breads, sour pies, and cookies that are missing “something.”

Odd that I’m telling you this on a bread recipe, right?

I will let you in on a secret for this one. This recipe is EASY.

So easy, that even I can do it.

That, my friends, is saying something.

This is a delicious recipe that is not only easy, but is also foolproof (as is evidenced that I baked it).

 

 

Pumpkin Bread - The Salty Kitchen

Pumpkin Bread – The Salty Kitchen

 

Pumpkin Bread
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8-12 pcs
 
Ingredients
  • 1 cup pumpkin puree
  • ½ cup vegetable oil
  • ½ light brown sugar
  • ¼ cup water
  • 2 eggs
  • 1 t. vanilla
  • 2¼ cups flour
  • ¾ cup sugar
  • 2 t. baking powder
  • 1½ t. pumpkin pie spice
  • ½ t. salt
Instructions
  1. Preheat oven to 350 degrees.
  2. Line a 9 x 5-inch loaf pan with parchment paper, leaving an overhang on two sides.
  3. Coat with cooking spray and set aside.
  4. In a medium bowl, whisk the pumpkin puree, vegetable oil, brown sugar, water, eggs, and vanilla.
  5. In a large bowl, whisk the flour, sugar, baking powder, pumpkin pie spice, and salt.
  6. Fold the wet ingredients into the dry ingredients.
  7. Pour batter into prepared loaf pan, and bake for 60-70 minutes.

 

 

Pumpkin Bread - The Salty Kitchen

Pumpkin Bread – The Salty Kitchen

Classic Chicken Noodle Soup

Classic Chicken Noodle Soup - The Salty Kitchen

Classic Chicken Noodle Soup – The Salty Kitchen

 

The other day, my kids and I were in my car running errands. While they are in the car, I can’t listen to Howard Stern on the radio (I know, I’m such a good mom!). Bummer, right?

But the truth of the matter is I use this time to annoy both kids by keeping up with the latest radio tunes. Oh yes. It’s a rowdy time in my car. I was stalking Sirius for Taylor Swift, One Direction, or Ariana Grande…anything cool, you know?*  Every channel I went to had terrible, awful sounds coming through my speakers. It was truly a horrible experience for me.

If I couldn’t hear one of the top pop trios, I wanted to hear something classic. Classic for my time. I’m a 90’s kid, so I’m on the high end of the Classic Music spectrum. Cough, cough…

Sure enough, I found what I was looking for. I sang along, loudly (as if that wouldn’t be the case), and totally got the weird looks from my kids.

Color Me Badd’s “All for Love.”

Now that’s what I call classic.

Oh yeah, and this soup is totes classic, too. Warm, comforting, and oh-so-delicious.

This also freezes very well. You can have this soup on hand anytime you are in the mood for “classic” without the Color Me Badd.

* By the time you get to this part of the post, I’m sure you realize cool  is a word I use loosely.

 

Classic Chicken Noodle Soup - The Salty Kitchen

Classic Chicken Noodle Soup – The Salty Kitchen

 

Classic Chicken Noodle Soup
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • Whole cut up chicken (about 3 lbs)
  • 3 bay leaves
  • 6 peppercorns
  • 7 celery stalks
  • 2 cups chicken broth
  • 1 large onion, minced
  • 3 carrots, chopped
  • 1 T. dried parsley
  • ½ lb. thin spaghetti
  • 3 t. salt
  • 1 t. ground white pepper
Instructions
  1. In a large stockpot, add chicken, bay leaves, peppercorns, and 3 stalks of celery. Cover with water, and cook over high heat until water comes to a boil.
  2. Reduce heat and simmer for 45 mins to one hour, or until chicken falls off the bone.
  3. Remove chicken from broth and set aside to cool.
  4. Strain the broth and return to stockpot.
  5. Add 2 cups chicken broth, onion, 3 celery minced celery stalks, carrots, dried parsley, and spaghetti.
  6. Cover soup, and cook over medium-low heat until noodles are soft.
  7. While noodles are cooking, chop or shred chicken into bite-sized pieces.
  8. Add chicken to broth. Season with salt and white pepper.
  9. Cook 10 more minutes, then serve.
  10. ** This freezes exceptionally well! **

 

 

Classic Chicken Noodle Soup - The Salty Kitchen

Classic Chicken Noodle Soup – The Salty Kitchen

Pumpkin Chocolate Chip Pancakes

Pumpkin Chocolate Chip Pancakes - The Salty Kitchen

Pumpkin Chocolate Chip Pancakes – The Salty Kitchen

 

Winter is by far my least favorite season. Cold weather and I just don’t get along.

Honestly, I don’t see how you folks up in the northeast handle it. Really. Cold weather is only good if I can stay inside.

To add insult to injury, we here in Houston don’t even get snow. So it’s just cold. However, every once in a while, we’ll get some snow flurries or sleet…to which I’m glued to the local news station for those famous words…

SNOW DAY!

Alas, it doesn’t happen often.

When it’s cold – just cold – I feel the need for hearty breakfasts. You know, something to “stick to my ribs” for the long day ahead in the cold.

Or in my case, a long day of work in a warm cubicle wishing it was snowing and I was at home.

Either way, these take care of business.

Because really, how could you go wrong with chocolate chips for breakfast?

 

Pumpkin Chocolate Chip Pancakes - The Salty Kitchen

Pumpkin Chocolate Chip Pancakes – The Salty Kitchen

Adapted from Garnish & Glaze

Pumpkin Chocolate Chip Pancakes
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 10 pancakes
 
Ingredients
  • 1½ cups whole wheat flour
  • 1½ T. sugar
  • 1½ t. cinnamon
  • ½ t. salt
  • ¾ t. baking powder
  • ¾ t. baking soda
  • ¼ t. nutmeg
  • 1 cup buttermilk
  • 1 cup pumpkin puree
  • 1 eggs
  • 1 t. vanilla
  • 2 T. milk
  • 1 cup semi-sweet chocolate chips
Instructions
  1. In a large mixing bowl, combine all dry ingredients, except chocolate chips.
  2. In another bowl, combine all wet ingredients.
  3. Pour wet ingredients into dry ingredients, and mix until just combined.
  4. ** Batter is slightly thick. Pour a little milk into batter to thin it out, if desired. **
  5. Add chocolate chips.
  6. Heat a non-stick griddle or large non-stick pan over medium heat.
  7. Pour ¼ cup sized batter onto griddle and slightly flatten with spatula.
  8. Cook for 1-2 minutes, then flip.
  9. Cook 1-2 more minutes, and transfer to a paper towel-lined plate until all batter is cooked.

 

Chicken Enchilada Soup

 

Chicken Enchilada Soup - The Salty Kitchen

Chicken Enchilada Soup – The Salty Kitchen

** This recipe was originally posted last year, but my photos were terrible. Not that these are spectacular photos today, but they are a whole lot better than last year’s. A recipe this wonderful deserves a second chance in the photo department. Besides, I make this all the time – why not give it another shot (photo humor….BWAAHAHAHAHA). **

 

Before I get started, let me first tell you to not be afraid of the butternut squash in this recipe.

Again, DO NOT BE AFRAID OF THE SQUASH.

When I first read this recipe from Mel’s Kitchen Cafe, I was skeptical.  I guess, I shouldn’t say skeptical.  I was afraid.  You see, I’m a little afraid of squash in the whole “enchilada” spectrum of foods.

However, I’m really trying to broaden my horizons when it comes to vegetables.  Plus, Mel said this was the “best” chicken enchilada soup.  Who am I to judge?

She said her kids ate it up.  Squash???

So I tried it.

Rich and creamy.  A touch of spiciness.  Healthy and filled with vegetables that even the pickiest of eaters (hello, husband of mine) don’t even notice.

A funny story about this is after I made it the first time, Brian loved it.  He LOVED it.  He didn’t see what the ingredients were, and one of the biggest kicks I get out of life is tricking him into eating vegetables.  The next time it was requested, he saw the squash.

He wrinkled his nose and said, “What’s that for?”

At this point, what do I say?  He already loved the soup the first time I made it.  He actually requested it be made the second time (I’ve made it several times since).  I told him the truth.  He ate it.

Please, stop what you are doing and make this.  You will not regret it.  I must warn you – this makes enough for a small army.  I am doubling it next time!!

Chicken Enchilada Soup - The Salty Kitchen

Chicken Enchilada Soup – The Salty Kitchen

 

 

5.0 from 3 reviews
Chicken Enchilada Soup
Author: 
Recipe type: soup
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 8 cups chicken broth
  • 2 cups cooked chicken, shredded or diced
  • 2 T. canned chopped jalapenos
  • 1 large onion, peeled and quartered
  • 4 medium russet potatoes, peeled and quartered
  • 1 red bell pepper, cored, seeded and cut into chunks
  • 4 cups butternut squash cubes (I used a whole squash)
  • 3 garlic cloves, chopped
  • 1 t. salt
  • 1½ t. cumin
  • 1 cup Greek yogurt, plain (you can use sour cream)
  • 1 8 oz can tomato sauce
  • 2 cans Great Northern beans, rinsed and drained
  • 2 T. taco seasoning (packaged)
  • Toppings (Optional):
  • avocado
  • shredded cheese
  • Greek yogurt (or sour cream)
  • jalapenos
  • red onions
  • tortilla chips
Instructions
  1. In a large pot, bring the chicken broth, potatoes, squash, onion, pepper, jalapenos, garlic, salt and cumin to a boil. Simmer, covered, until the vegetables are tender (about 25 minutes).
  2. Once the vegetables are soft, add to a blender to puree until smooth. You may need to do this in several batches.
  3. Add pureed mix back to the pot, and add chicken to heat until warm. Whisk in yogurt (or sour cream) and tomato sauce.
  4. Stir in taco seasoning and beans, and cook until heated through.
  5. Serve in bowls, topped with any toppings you choose. I’m telling you, this is DELICIOUS!!

**  Side note – this freezes really well!

Chicken Enchilada Soup - The Salty Kitchen

Chicken Enchilada Soup – The Salty Kitchen

 
** Linked to The Recipe Critic.

French Lentil Soup

French Lentil Soup - The Salty Kitchen

French Lentil Soup – The Salty Kitchen

Sounds fancy, doesn’t it? French Lentil Soup.

Oh, how I wish I could pull off “fancy” in any sense of the word.

Our household is so far from fancy. Ohhhh……so far from fancy.

We’re still in the stages of “Beans, beans the musical fruit,” and where loud burps still garner huge bursts of laughter, along with applause when needed.

We still think the words “poopoo” and “boobies” are utterly hysterical.

And we still think teeth brushing is optional.

(You do know by we, I mean the kids, right? Just making sure.)

In reality, this soup is as far from fancy as we are.  It’s basic, comforting, and it is completely delicious.

If you need a little kick to this, I wholly recommend adding some jalapenos, shredded cheese, and a spoonful of sour cream. It will totally take away the French-fancy part, but we aren’t really fancy people anyway.

Besides, burping the alphabet is still a goal of mine.

 

French Lentil Soup - The Salty Kitchen

French Lentil Soup – The Salty Kitchen

French Lentil Soup
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 3 T. olive oil
  • 2 cups chopped onions
  • 1 cup chopped celery, plus chopped celery leaves for garnish
  • 1 cup chopped carrots
  • 2 garlic cloves, chopped
  • 4 cups vegetable broth
  • 1¼ cup lentils, rinsed and drained
  • 1 14.5 oz. can diced tomatoes in juice
Instructions
  1. In a large stockpot, heat olive oil over medium-high heat. Add onions, celery, carrots, and garlic.
  2. Sauté until vegetables begin to soften (about 15 minutes).
  3. Add broth, lentils, and tomatoes.
  4. Bring to a boil.
  5. Stir and reduce heat to medium-low and cover.
  6. Simmer about 30-35 minutes, or until lentils are tender.
  7. Use an immersion blender to puree until mostly smooth. I like my soups non-chunky, so I might have overdone it.
  8. If you don't have an immersion blender, transfer 2 cups to a blender, and puree until smooth.
  9. Return to pot and stir.
  10. Season as needed with salt and pepper.
  11. Serve and garnish with celery leaves.

 

 

French Lentil Soup - The Salty Kitchen

French Lentil Soup – The Salty Kitchen