Pumpkin Bread… because PUMPKIN!

Are you sure that you haven’t been inundated enough yet with PUMPKIN? If not, then keep reading because I am jumping on this squash’s bandwagon! I’m using a recipe from the Taste of Life Greek Food Cookbook.Pumpkin Bread collage

I used Pumpkin Spice in place of cinnamon and nutmeg. It’s a mixture of both those spices and also ginger, allspice, mace and cloves. Mace is made from the covering of nutmeg seeds.

Pumpkin Bread -pumpkin spice

I made a little change in the recipe from the original. I fold the dried cherries into the dry ingredients, before combining with the wet. It’s a tip I learned watching Ina Garten. It keeps them from sinking to the bottom.

Pumpkin Bread mixure

Here is what the mixture looks like before it is transferred into a loaf pan.

Pumpkin Bread loafpan

The loaf pan should be greased. I used butter.

Pumpkin Bread - done

The bread is done baking when the skewer comes out clean.

Pumpkin Bread - cooling on rack

This recipe will make your kitchen smell yummy! Happy Pumpkin Season!

Pumpkin Bread
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Pumpkin Bread recipe from the Taste of Life Greek Food Cookbook by the Ladies Philoptochos Society of Holy Trinity Greek Orthodox Church, Grand Rapids MI
Recipe type: Bread
Cuisine: Greek
Serves: 1 loaf
  • 2 cups flour
  • ½ cup nonfat dry milk
  • 1 tsp. cinnamon (I used pumpkin pie spice)
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ½ tsp. nutmeg (I used pumpkin pie spice)
  • 2 large eggs, lightly beaten
  • 1 cup canned pumpkin
  • 1 cup packed light brown sugar
  • ¼ cup vegetable oil
  • 1 cup raisins ( I used dried cherries)
  1. Preheat oven to 350°
  2. In a mixing bowl, whisk flour, dry milk, cinnamon, baking powder, baking soda, salt and nutmeg
  3. Fold in raisins (dried cherries)
  4. [My little change in the instructions from the original: I fold the dried cherries into the dry ingredients, before combining with wet. It's a tip I learned watching Ina Garten.]
  5. In a small bowl, whisk eggs, pumpkin,, brown sugar and oil
  6. Add wet ingredients into dry, mixing just until combined
  7. Pour batter into a greased 9x5 inch load pan
  8. Bake at 350° for 60 minutes or until skewer comes out clean.

Feta Lamb Burgers & Mint Aioli

Here’s my recipe for grilled feta burgers with fresh herbs, topped with mint aioli.

Feta Lamb Burger Ingredients

The ingredients are easy to find at your local grocery; ground lamb, fresh herbs, onion, and feta. I buy Dodoni feta at Costco, but 2 or 3 brands of crumbled feta are in most markets now. These herbs are from my garden. I have a decent size patch of Greek oregano, but I used dry oregano in this lamb mixture. Fresh oregano can be a very strong and over powering herb.

Feta Lamb Burger Patties

This recipe will make 4 to 6 lamb burgers, depending on the size you want.

Mint Aioli Ingredients

The mint aioli is a really quick recipe. You can make aioli from scratch, whipping eggs and olive oil. I took the easy route and used Hellmann’s mayonnaise as the base. The mint is from my garden. I have it contained, so I let it flower. The bumble bees love it.

Mint Aioli

I like to make this aioli with a lot of flavor, so add the garlic and dry mustard slowly. Taste it as you mix, to make sure it has just the right amount of zing for your taste buds. You know the rule. You can always add more, but you can’t take away.

Feta Lamb Burger 2

It’s an easy recipe for a delicious alternative to ordinary hamburgers. Enjoy!

Feta Lamb burgers & mint aioli
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Recipe for grilled feta lamb burgers with fresh herbs and topped with a mint aioli.
Recipe type: Main
Cuisine: Greek / American
Serves: 4-6
  • 1½ pounds of ground lamb
  • 1 tablespoon of olive oil
  • ½ large onion diced
  • ½ cup crumbled feta cheese
  • 2 teaspoons of soy sauce
  • 2 teaspoons for vinegar
  • 1 teaspoon of dried oregano
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh basil
  • Salt and Pepper to taste (remember the feta is salty)
  • 1 cup mayonaisse
  • 2 teaspoons chopped fresh mint
  • 1 teaspoon dry mustard
  • 1 teaspoon garlic powder (or if you prefer, 3 cloves of fresh garlic, minced and smashed into a paste)
  • Salt and Pepper to taste
  2. Coat a large saute pan with olive oil, toss in the diced onions
  3. Bring the pan to medium-high heat and cook the onions for 5 to 10 minutes
  4. Turn the heat off and let cool.
  5. In a large bowl, add the ground lamb, onion, feta, parsley, basil, oregano, salt and pepper, soy sauce and vinegar
  6. Mix well with your hands
  7. Form the lamb mixture into 4 to 6 patties (depending on the size you want)
  8. Grill the burgers to your desired doneness, 4 to 5 minutes per side for medium-rare.
  10. In a small bowl , mix together well the mayonnaise, chopped mint , dried mustard, garlic, salt and pepper


Very Berry Ice Cream

On Valentine’s Day I made berry ice cream. It’s a simple homemade ice cream recipe with mixed frozen berries. My ice cream maker is a Cuisinart, so to start, I looked up a few recipes on their website. Then I chose the ingredients I liked and combined the recipes into the one that I am sharing in this post.Ice cream recipesThe recipe for ice cream is so easy if you have an ice cream maker. Just mix the ingredients, add them to the machine, step back and watch the magic happen. It’s that simple.ice cream ingredients

As for the ingredients, heavy cream, milk, vanilla, a pinch of salt and frozen berries is all you need. I prefer to use vanilla bean paste.

mix liquidsUsing a hand mixer helps, but it’s not really necessary.

frozen berries crushedI pulse the frozen berries in my blender  before I add them to the mixture.

berries in liquidYou don’t need to mix for very long if you use agave nectar, but granulated sugar takes longer to dissolve.

chill mixtureJust cover and refrigerate the mixture for at least an hour, or you can even leave it over night.

ice cream maker

I have a quick video on my Instagram profile of the ice cream maker at work. It’s noisy, but worth the “sound pollution” and the wait.

very berry ice cream frozenHere’s the very berry ice cream after a few hours in the freezer. You should remove it from the freezer at least 10 minutes prior to serving. One quick caveat: you will love this so much you may not want to buy ice cream from the grocery store again.

Very Berry Ice Cream
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This is a simple recipe for mixed berry ice cream sweetened with agave.
Recipe type: Easy
Cuisine: Dessert!
Serves: 6
  • 1 cup of whole milk
  • ½ raw agave nectar
  • 2 cups heavy cream
  • 1 tbsp vanilla extract
  • pinch of salt
  • 10 oz frozen mix berries
  1. Pulse frozen berries in blender.
  2. Using a hand mixer on low, combine milk, agave, and salt.
  3. Stir in heavy cream, vanilla and berries.
  4. Cover and refrigerate at least 1 hour.
  5. Turn on ice cream maker.
  6. Pour mixture into the frozen freezer bowl.
  7. Mix until thickened approximately 20 - 30 minutes.
  8. If served at this point, ice cream will have a soft texture.
  9. For firmer texture, put ice cream in an air tight container and freeze.
  10. Remove from freezer 10 minutes before serving.

Spicy-Orange Glazed Pork Tenderloin

This spicy-orange, glazed, pork tenderloin recipe is so easy and quick it will become one of your favorites.
Porkloin plateI served it with roasted carrots. Here’s a suggestion: make enough glaze to use on the carrots too.Porkloin glazeTo make the glaze you mix together the marmalade, lemon juice, red pepper flakes, and cumin in a small saucepan. Melt the ingredients together, but don’t over heat or boil.

Porkloin tempRoast the pork tenderloin until the internal temperature reaches 150°F.Porkloin restAs with all meat, it’s important to let the tenderloin rest before you carve it.Porkloin foilCover it with foil and let it rest for at least 5 minutes.Porkloin slicedAt the internal temperature of 150° it should be slightly pink, and medium-rare. Also, feel free to substitute any jam or jelly. Raspberry jam or even red pepper jelly would be delicious.

Spicy-Orange Glazed Pork Tenderloin
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This is an easy recipe for a pork tenderloin with a spicy orange glaze made with marmalade and lemon juice.
Recipe type: Easy dinner
Cuisine: American
Serves: 4
  • Pork:
  • 1 (1 lb) pork tenderloin, trimmed
  • 1 tablespoon olive oil
  • ⅛ tsp garlic powder
  • salt and black pepper
  • Glaze:
  • ½ cup orange marmalade
  • Juice of ½ medium lemon
  • ⅛ teaspoon red pepper flakes
  • ⅛ teaspoon cumin
  • salt and black pepper
  1. Pork: Pre-heat the oven to 400°F.
  2. Place the pork in a shallow baking dish.
  3. Season with garlic powder, salt and black pepper.
  4. Let pork sit at room temperature for 20 minutes while the oven is pre-heating.
  5. Glaze: In a small saucepan, mix together the marmalade, lemon juice, red pepper flakes, and cumin.
  6. Season with salt and black pepper.
  7. Warm the glaze ingredients, stirring constantly, until all ingredients are melted together.
  8. Do not over-heat or boil.
  9. Pork: Coat the tenderloin with olive oil
  10. Place in pre-heated oven and roast for 20 minutes.
  11. Remove the pork from the oven and spread evenly with the glaze mixture.
  12. Return the pork to the oven and roast for another 5 to 10 minutes, or until internal temperature reaches 150°F.
  13. Rest, covered with foil for 5 minutes