A quick fix

This just in: I'm moving to Sweden. That's right, I'm retreating into an even colder, darker landscape, because my SAD just isn't bad enough at the moment. As a result, I need to clear out my pantry, STAT. The majority of my hoards consists of baking supplies: flours, sugars, spices...it's all got to go. It's difficult, however, to find recipes that won't require me to purchase additional stuff to add to my stash. It's even more difficult to find a recipe that's dairy-free. 

The solution? Quick breads. I previously posted Abraco's olive oil cake, which I baked up again on Tuesday, and yesterday I turned to my mom's ever-delectable pumpkin bread. The recipe is simple, so simple that I'm always convinced I've missed something in transcribing it from my mom's index card. I'm also often tempted to add more spices, but really, this autumnal cake-bread hybrid is perfect as it is (yes, even with that entire cup of oil). 

Pumpkin Bread
Recipe from my Kansas-bred mom, Kelly

• 3 1/2 cups all-purpose flour
• 3 cups granulated sugar
• 3 tsp baking soda
• 4 eggs
• 1 cup vegetable or canola oil
• 2/3 cup water
• 2 cups (1 can) pumpkin
• 1 cup chopped pecans or walnuts
• 1 tsp cinnamon
• 1 tsp nutmeg

Preheat your oven to 350 degrees, and grease and flour two 9x5 loaf pans and one 5.75x3 loaf pan. In a large mixing bowl, whisk together the flour, sugar, and baking soda. Make a well in the center of the flour mixture, add the eggs, oil, and water, and stir to combine. Next, add the pumpkin. Once it's fully incorporated, add the nuts and spices and mix again. 

Divide the batter among the prepared pans, filling each about 1/3 of the way full. Bake for 1 hour, but check the small loaf after 45 minutes. Once done, the loaves will be dark brown on top, and when you insert a toothpick it should come out crumb-free.  

Downward spiral

When the daylight dies at 5 p.m., most things seem awful. Not so with this dish inspired by Bar Chuko, a Japanese small plates spot in Prospect Heights. Its menu's vegetarian standout is 100% the coconut noodles. Spicy, tangy, and slightly sweet, they taste like a lighter version of Yotam Ottolenghi's curry laksa. Pair those flavors with a small, handheld spiralizer and like thus, this soup is born. 

Coconut Zucchini Noodles

• 2 tbsp sunflower oil
• 2 shallots, peeled and sliced
• 4 cloves garlic, minced
• 1 inch piece ginger, minced
• 1 stalk lemongrass (soft white stem only)
• 1 tsp dried coriander
• 1 long, skinny green chile, sliced
• 1 tbsp sambal oelek
• 1 bunch cilantro
• 2 cups vegetable broth
• A pinch of dried curry leaves
• 1 tsp curry powder
• ½ tsp cumin
• ¾ tsp salt
• 1 tbsp sugar
• 13.5 oz coconut milk
• ½ cup water
• 1 package yaki udon noodles (the refrigerated kind)
• 2 limes, sliced into wedges
• 1 zucchini, spiralized

Heat sunflower oil over medium, then add shallots, ginger, and garlic and cook over low for a few minutes. Add lemongrass, coriander, green chile, sambal, and a few stalks of cilantro and cook over low, stirring frequently for 15 minutes. Stir in broth, curry leaves, curry powder, cumin, salt, sugar, coconut milk, and water, then gently simmer for 30 minutes.

Meanwhile, spiralize the zucchini and divide into three or four bowls.

When the 30 min. are up, remove the lemongrass stalk. Then, add the soba noodles to the simmering broth. Cook for three more minutes, then divide noodles and broth among the bowls of zucchini.

Garnish with lime and cilantro before serving. (Serves 3-4)

Fried cider

Sigh. Fall has sunk its annual hope-turned-despair into the weary bones of my being. And with the arrival of such dismal grey days and biting winds, what's a girl to do but turn on her stove, oven, or any heating apparatus in sight, really, and just stand near it? But I can't just stand there — my roommate would think I'm insane. And so, things like donuts tend to happen. 

Cider donuts are of the few joys that this dumb, leaf bedraggled season brings with it. But some are unable to enjoy even these — like my Celiac's-ridden pal, for instance. But when her pumpkin-carving party was afoot, I felt it was necessary to attempt a cider donut, sans gluten, for the hostess. 

All that said, if you like your food full of wheats, feel free to substitute normal-people flour. 

Gluten-free Cider Donuts

Adapted from Pumpkin Patches & More 

For the donuts:

• 1 cup apple cider
• 1 cup granulated sugar
• 3 1/2 cups Bob's Red Mill Gluten-free all-purpose flour, plus additional for the work surface
• 1 tsp guar gum 
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 4 tablespoons butter (at room temperature)
• 2 eggs
• 1/2 cup buttermilk (low-fat or nonfat works fine
• vegetable oil, for frying 

For the sugar coating:

• 1 cup granulated sugar
• 1/2 teaspoon cinnamon

Boil apple cider in a small saucepan until it is reduced to 1/4 cup of syrup (about 25 min), then set aside. Meanwhile, beat butter and sugar in a mixer until fluffy and beat in eggs, one at a time. With the mixer on low, add in the buttermilk and reduced cider. In a separate bowl, mix together the dry ingredients. Slowly add the dry to the wet and mix until just combined. If the dough looks too wet to come together, add a bit more gluten-free flour. 

Line a baking sheet with parchment and sprinkle generously with GF flour. Turn dough onto the baking sheet and pat it out until it's about 1/2 inch thick. Place baking sheet in freezer for 20 minutes. Once chilled, use a floured doughnut cutter or a 3-in.-wide glass to cut circles out of the dough. Combine scraps, and cut again. Cut smaller holes in the center using a tall shot glass or other small glass. Return baking sheet to freezer for another 20 min. 

Heat 1.5 inches of vegetable oil in a large cast-iron skillet or fryer using a thermometer to bring it to 350 degrees. It's crucial that throughout the donut frying process you keep the temperature as close to 350 as possible (you will need to adjust constantly). Cover a plate or baking sheet with two layers of paper towels and set it nearby the stove. Mix together the cinnamon and sugar in another bowl for dipping hot donuts in as they're ready. 

When the oil is hot, remove one donut shape from the freezer and place gently in the oil so it doesn't splatter. After about 1 min., turn the donut using a metal spatula and fork. The donut should be a dark golden color. Cook the second side for 1 min., then use the spatula to remove it and place it on the paper towels. Let the hot donut rest/cool/drain a couple minutes before rolling in the cinnamon-sugar mixture and setting on a plate to cool completely. Repeat with remaining donuts and holes, and be careful to adjust that temperature on the reg! 

Allow the oil to cool completely before pouring it into a jar and disposing of it.