Pumpkin Cranberry Bread Pudding

You know what stinks?

Not being able to eat something you want.

Whether its because if allergies, diets, tummy troubles, or just a lack of availability, when you can't or shouldn't eat something, it's not the best feeling.

Sometimes moments when that feeling shows up can increase during the holidays.  Though gathering with family and friends around the table is definitely a lovely thing to do, you're still likely at a different home where people may not be quite as accustomed to your personal dietary needs as you are, in your own kitchen.

It can get a bit annoying at times, to say the least.  Saying things like "I can't eat that" or "No thank you, is there a healthier option?" aren't things many people are totally comfortable doing.

Luckily, there are some products on the market that help us cope.  One of which being lactose free milk.

Lactose free milk is pretty much just what is sounds like: A milk that has no lactose.  It's still tasty, it still has all the nutrients of "normal" milk, but it doesn't have the lactose.  Anyone and everyone can drink it worry free!

In an attempt to make the holidays a more enjoyable time for everyone, even those with lactose intolorences, I've created a delicious holiday dessert thats entirely lactose free (thanks to lactose free milk).  It's crazy good and there's no way anyone will miss the lactose one bit.

Pumpkin Cranberry Bread Pudding*
(serves 6)

• 220 grams whole grain bread, left out overnight and cut into 2" squares/cubes (a little over 4 cups, unpacked)(lactose free)
• 1 1/2 cups pumpkin puree
• 1 1/2 cups lactose free milk
• 1 tbsp cinnamon
• 1 tsp ginger
• 2 eggs, lightly beaten
• 1/2 cup dried cranberries

Combine pumpkin, milk, spices, and eggs in a large bowl and whisk gently until combined.  Fold in bread and cranberrie, and mix so that all bread is coated on all sides.  Scoop into casserole dish and pack down so that surface is flat.  Place in fridge for at least 1 hour to let bread soak up more flavor.  Preheat oven to 350 degrees.  Bake 50-55 minutes or until bread pudding is golden and crusty on top. Let cool slightly before serving, or store in fridge for later.

If you're looking for a new Thanksgiving dessert to try, this bread pudding is a great candidate.  It's tasty, "fall" themed, ok for lactose intolorances (!) and makes a fair number of servings.  It's also much healthier than most other holiday desserts, which is always a plus, at least at my house.

Heck, you could even make this for breakfast!  It does take a bit of time to put together, but reheats beautifully (and also tastes delicious cold), so it wouldn't be much of a problem to just make the afternoon before.  Also, it's plenty filling and would probably keep you going until lunch without any problems.  Especially, topped with some Greek yogurt and a sprinkle if cinnamon.

Mmmmmmm.  The more I think about it, the better it sounds.  I know what I'm having for breakfast this Thanksgiving!

*By posting this recipe I am entering a recipe contest sponsored by the Southeast Dairy Association. I am eligible to win prizes associated with the contest. I was not compensated for my time.










Revisited Recipe of the Day: 

Oatmeal Dried Fruit Cookies

Vegetable and Tofu Pad Thai

Pad Thai really shouldn't be something you can only enjoy when having takeout.

It should be something you can enjoy anytime, guilt free.

That's right.  This is a healthy Pad Thai recipe that you can easily make at home on any day of the week.

No, you Thai food lovers out there, you're not dreaming.

First off I'd like to say that Pad Thai is not a  hard thing to make.  Some people may think of it as a difficult dish to prepare, but really, it's not.

I bet you could even make this in the time it would take the dish to be delivered from your favorite Thai restaurant.

There's also the added bonus that it's healthy.

Instead of your normal Pad Thai, which might contain chicken or shrimp, this one uses tofu and eggs, for a much lighter dish.

Although, even if you did use meat instead of tofu, this would still be a much healthier dish than that of a popular restaurant.

How's that for a great deal?

Vegetable and Tofu Pad Thai -original recipe comes from here
(makes 4 servings)

• 8 ounces dried wide, flat rice noodles
• 1/4 cup lime juice
• 3 tbsp soy sauce
• 1 tbsp sweet chili sauce
• 1 tbsp packed brown sugar
• 2 tbsp vegetable oil
• 2 large eggs, lightly beaten (omit for vegan version)
• 1 package firm tofu, drained, thinly sliced, and patted dry
• 2 medium carrots, shredded
• 2 garlic cloves, minced
• 8 scallions, white and green parts, thinly sliced
• Coarse salt

1. Soak noodles according to directions on box.  Drain.  

2. In a small bowl, whisk together lime juice, soy sauce, chili sauce, and brown sugar.

3. In a large non-stick skillet, heat 1/2 tsp olive oil over medium-high and tilt to coat pan.  Add eggs, swirling to coat bottom, and cook until just set (about 1 minute).  Transfer eggs to cutting board, roll up loosely, and cut into thin strips.

4. Add 4 tsp oil to skillet and heat.  Add tofu in a single layer, and cook until golden brown on both sides, flipping halfway through.  Move tofu to cutting board.

5. Add 1 1/2 tsp oil, carrots, garlic, and scallion whites to skillet, and cook until softened.  Add lime juice mixture and bring to simmer.  Add noodles and cook, stirring frequently, for about 1 minute.  Add eggs and tofu, and gently toss to combine.  Season with salt and top with scallion greens.  Serve while still warm.

*I had to double the ingredients in the sauce to get enough to coat everything to my liking.  You may or may not have to do this.

Enjoy!

I bet you won't ever order this from takeout again!

Revisited Recipe of the Day:


Black Bean and Brown Rice Veggie Burgers

Strawberry Pineapple Smoothie

This smoothie with transport you to the tropics.

You will feel like you're on the beach, with the waves lapping at your heels and the sun beating down of your face.

Don't blame me if you actually end up in Hawaii.  Because this smoothie tastes so good, I bet you just might.

Fresh pineapple, frozen berries, and a healthy protein boost make it the perfect breakfast or snack for a hot summer day.

Or, the world's cheapest plane ticket to paradise.

Strawberry Pineapple Smoothie - based on this recipe
(makes one serving)

• 1 cup frozen strawberries
• 1/2 cup fresh pineapple
• 1/3 cup egg whites (or, for a vegan version, omit and add an equal amount of non-dairy milk)
• 1/3 cup milk (I use soy milk)
• 1 tbsp ground flax

Put all your ingredients in your blender and blend until smooth.  If your blender is not strong enough you may need to thaw or cut up the strawberries first.  Once blended, enjoy!

Lather on some sunscreen, grab a towel, and get ready to relax because just one sip of this refreshing and delicious smoothie will magically bring you to your dream location spot.

No, really.

You'll be basking in the sun before you even know it!

Individual Key Lime Pies

It seems like everything is cuter when it's tiny.

Animals, babies, food.

I'm fairly certain that if someone came and shot a couple things with a shrink ray, the world would instantly be made cuter.

But. . . since that's highly unlikely, I've learned to settle for puppies that fit into my palm and mini key lime pies.

Individual Key Lime Pies


Crust:

• 4 whole gram crackers, broken into small pieces
• 2 tbsp butter, melted
• 4 tsp granulated sugar

Filling:

• 2 eggs
• 2 egg yolks
• 1/3 cup sugar
• 1/2 cup key lime juice
• 2 tbsp butter, melted

For the crust:  Preheat oven to 325 degrees.  Process gram cracker pieces in food processor until find crumbs appear, and there are no chunks.  Add butter and sugar, and mix process again until incorporated.  Press crumb mixture into bottom of about six sprayed small dishes (I used ramekins and muffin pans).  Bake for for 15-20 minutes or until crust browns and hardens.

For the filling: Combine eggs and egg whites in large bowl.  Whisk in sugar, then lime juice.  Place bowl over hot (but not boiling) water.  Whisk until mixture is thick and light, being careful to not let the eggs curdle.  When done, It should mound on itself when some is dropped.  Remove from heat and fold butter into filling.  Pour into prepared dishes with crust and chill.

Oh, how I love mini desserts.

Not only are they adorable, they're also great for portion control, and the satisfaction of saying "I ate the whole thing!" without feeling the least bit guilty.

Do yourself, and the world, a favor.  Make yourself a couple refreshing mini key lime pies.

The cuteness of the world is now in your hands!