Today finds me clearing out the fridge, unearthing some things that just gotta go, and baking, which will also keep the house warm (temps in the 20's with blowing winds thru a drafty house). First up: banana bread, using the bananas I popped into the fridge as no one seemed to be eating them. I doubled my recipe, and added the 1/4 cup or so of leftover cream of wheat cereal as well as the serving of maple oatmeal that kidlet "didnt' have time" to eat one morning this week. @@
So, it'll get eaten as banana-walnut bread instead. : )
Our Thanksgiving was this past Sunday, so while many are partaking today, I am still actively working on leftovers, as I usually do, constantly keeping an eagle eye out, to avoid food waste which represents both wasted money as well as time and energy in our home. So what has been happening with our Thanksgiving leftovers?
-immediately after dinner, 1/2 of the turkey breast was wrapped and frozen for future sandwiches
-bones, skin and pan drippings, along with water used to bake squash was placed in a large Crock Pot overnight to make stock. That is intended for turkey soup this Saturday, a day that I normally make soup as it's easy, as well as economical and really helps me to use stuff up before it goes bad.
-one night this week was "Fix a plate of Thanksgiving leftovers and enjoy the feast, round 2" This alone helped to make a big dent in the leftovers
-leftover, home made from pan drippings, gravy has been frozen in a margarine tub, clearly labeled
-sausage stuffing: in a container along with some sliced turkey and a bit of gravy to create a lunch for Fri or Saturday (for one person)
-pumpkin pie: gone
-blueberry and cherry pies: 1/2 of each remain-so I am really pushing those
-green bean casserole: gone
-whole berry cranberry sauce: 1/2 gone, but this is a condiment we frequently use. Whole roasted chicken is on deck for Sunday, we'll most likely kill this then
-cranberry-orange relish: 1/2 gone-see note on whole berry cranberry sauce, rest will most likely end up in sandwiches, if not frozen or used in muffins
-2/3 of a gallon sized bag full of meat: used for sandwiches the next few days, some will go in Saturday's soup, the rest will be chopped, measured and frozen for future meals such as tacos, enchilladas, tettrazini etc
-buttercup squash: pureed with the intent to be used in baking today, substituting it out for pumpkin, using my recipe below. Any beyond 2 cups will be frozen.
Once the banana breads come out of the oven, these will be going in:
Pumpkin chocolate chip muffins
· 2 cups pumpkin puree (canned is fine)
· 3 eggs
· 1 cup grapeseed or canola oil
· 2 1/2 cups plus 2 Tbsp sugar
· 1 tsp pure vanilla extract
· 2 tsp each cinnamon, nutmeg, allspice, cloves
· 1/2 tsp salt
· 3 cups all-purpose flour
· 2 tsp baking powder
· 1/2 tsp baking soda
· 1 1/2 cups semisweet chocolate chips
Preheat the oven to 350 degrees. Line a 24-cup muffin tin or two 12-cup muffin tins with paper liners.
In a large bowl, mix together the pumpkin puree, eggs, oil, 2 1/2 cups sugar, vanilla, spices, and salt until everything is well combined.
Hold a sifter or fine-mesh strainer over the bowl with the pumpkin mixture. Add the flour, baking powder and baking soda to the sifter, then sift the dry ingredients over the wet. Whisk gently just until the flour mixture is incorporated. Add the chocolate chips and stir to combine.
Fill the muffin tins most of the way up, dividing the batter evenly. Sprinkle the tops of the muffins with the remaining 2 Tbsp sugar. Bake about 25 minutes or until a tester comes out clean. Remove the pan from the oven, let the muffins rest 2 minutes, then turn the muffins out onto a rack to cool.
House smells wonderful with all of the spices: cinnamon, clove, allspice, nutmeg.