OSU’s break from traditions Holiday Recipes

Pumpkin Nut Bread

Pumpkin nut breadIngredients
2 cups cooked, mashed pumpkin or 1 can (16-ounces) pumpkin
4 medium or large eggs
2⁄3 cup vegetable oil
2⁄3 cup water
2 cups sugar
3 1⁄3 cups flour
2 teaspoons baking soda
1⁄2 teaspoon baking powder
1 teaspoon salt
1 tablespoon cinnamon
1 cup raisins (or other dried fruit)
1 cup chopped nuts
Directions
1. Preheat oven to 350 degrees F.
2. Oil and flour two 9 x 5 loaf pans.
3. Beat together pumpkin, eggs, oil, and water until well blended.
4. Mix dry ingredients in a separate bowl. Add raisins and nuts to flour mixture.
5. Add pumpkin mixture to flour mixture. Stir just until mixed.
6. Pour half the mixture into each loaf pan. Bake for about an hour, or until a knife inserted in center comes out clean.
7. After the bread has cooled for about 15 minutes, it should come out of the pan easily. When completely cool, wrap bread in plastic.
Notes
Makes two loaves; when cool, wrap one loaf well and freeze for later. Or bake as muffins (20 to 25 minutes).

Chicken Creole

Chicken creoleIngredients
1 pound boneless, skinless chicken breasts
1 tablespoon vegetable oil
1 can diced tomatoes (with juice)
12 ounces chili sauce (about 1 cup)
1 large green pepper, chopped
2 ribs celery, chopped
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried parsley
1⁄4 teaspoon cayenne pepper
cooked brown rice or whole wheat pasta
Directions
1. Heat pan over medium-high heat (350 degrees in an electric skillet). Add vegetable oil and chicken, and cook until no longer pink when cut.
2. Reduce heat to medium (300 degrees in electric skillet).
3. Add tomatoes with juice, chili sauce, green pepper, celery, onion, garlic, basil, parsley, and cayenne pepper.
4. Bring to a boil; reduce heat to low and simmer, covered, for 10-15 minutes.
5. Serve over hot, cooked rice or pasta.
6. Refrigerate leftovers within 2-3 hours.
Notes
No chili sauce? Make your own and reduce sodium using these ingredients:
* 1 can (8-ounce) tomato sauce
* 1 tablespoon vinegar
* 1 teaspoon brown sugar
* 1 teaspoon chili powder

Quinoa Salad

Quinoa saladIngredients
1 cup quinoa
2 cups water or low-sodium vegetable broth
2 large carrots, peeled and diced
3 large celery stalks, peeled and diced
1 large red bell pepper, seeded and diced
3 scallions, sliced
3 tablespoons minced parsley
1⁄2 cup rice vinegar
2 tablespoons water
1 tablespoon vegetable oil
2 cloves garlic, finely chopped
Directions
1. Rinse the quinoa in a fine-mesh sieve under running water for 1 minute.
2. Bring the water or broth to a boil in a medium saucepan. Slowly add the quinoa and bring to a boil. Lower the heat, cover, and simmer for 15 minutes. Refrigerate until cool.
3. Meanwhile, prepare all the vegetables and place them in a salad bowl.
4. Whisk together the dressing ingredients and set aside.
5. Add quinoa to the vegetables. Add the dressing and toss well.
6. Refrigerate leftovers within 2-3 hours.

Oven French Toast

Oven French toastIngredients
12 slices whole grain bread
1 cup low-fat milk
4 eggs, or 8 egg whites
1⁄4 cup packed brown sugar
1 teaspoon vanilla
powdered sugar (optional)
Directions
1. Spray a cookie sheet with sides or two 9x13 inch pans with cooking spray.
2. Lay the slices of bread flat on the pan with the sides touching.
3. Beat egg, milk, brown sugar, and vanilla until very well blended.
4. Pour mixture over bread.
5. Turn each slice over to ensure both sides are wet.
6. Cover and refrigerate overnight or bake immediately at 325 degrees for 30 minutes.
7. Sprinkle lightly with powdered sugar (optional).
8. Serve hot. Top with applesauce, fresh fruit or yogurt.
9. Refrigerate leftovers within 2 hours.

Veggie Quiche Muffins

Veggie quiche muffinsIngredients
3⁄4 cup low fat cheddar cheese, shredded
1 cup green onion or onion, chopped
1 cup broccoli, chopped
1 cup tomatoes, diced
2 cups milk
4 eggs
1 cup baking mix (for biscuits or pancakes)
1 teaspoon italian seasoning (or dried leaf basil and oregano)
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
Directions
1. Heat oven to 375 degrees. Lightly oil 12 muffin cups.
2. Sprinkle cheese, onions, broccoli, and tomatoes in muffin cups.
3. Place remaining ingredients in a bowl and beat until smooth. Pour egg mixture over other ingredients in muffin cups.
4. Bake until golden brown or until knife inserted in center comes out clean, 35-40 minutes. Cool 5 minutes.
5. Refrigerate leftovers within 2-3 hours.
Notes
* Try Chopped zucchini or mushrooms as part of the vegetables
* Use any variety of cheese your family enjoys
* Bake in a pie pan instead of muffin cups (baking time will be longer)

Refried Bean Soup

Refried bean soupIngredients
1 tablespoon canola oil
1 cup onion, finely chopped
1 clove garlic, minced
1 large can (28 ounces) crushed tomatoes
1 large can (30 ounces) fat-free refried beans
2 cans (14.5 ounces each) low-sodium chicken broth
Directions
1. Heat oil in a large soup pot. Add onion and garlic and sauté until soft.
2. Add crushed tomatoes and bring to a boil. Boil for 5 minutes, and reduce heat to low.
3. Add beans and chicken broth. Simmer for 15 minutes.
4. Serve immediately.
5. Refrigerate leftovers within 2-3 hours.

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