Wednesday, October 2, 2013

Gluten-Free Orange Pumpkin Bread & Pumpkin Chicken Chili + Recipes


I enjoyed a bowl of pumpkin chicken chili and pumpkin bread for dinner tonight (while pretending that the thermostat hadn't almost reached 80 degrees today).  It's officially Fall - but it doesn't feel that way yet in Columbus!

Thankfully, it doesn't have to feel like Fall to cook or bake some chilly weather food (though I do hope it cools off soon, I'm ready for sweater, jacket and scarf weather!).


Both of these recipes are pretty easy to make - the bread is orange pumpkin bread because it contains orange juice with the option to add orange zest, the zest increases the orange flavor.  If you're not sure about the zest, you can divide the batter between two bread pans, then add the zest of half an orange to one pan, bake, and taste test!

Kenneth made up the chili recipe.  He started out with a chicken taco soup recipe, played with some flavors and ended up with pumpkin chicken chili - and it is delicious!



Orange Pumpkin Bread (Gluten-Free)
Makes 2 loaves 

Ingredients: 
1 cup brown rice flour 
½ cup sweet sorghum flour 
½ cup garbanzo bean flour 
½ cup amaranth or millet flour 
½ cup cornstarch 
5 teaspoons pumpkin pie spice 
2 teaspoons baking soda 
1 ½ teaspoons salt 
1 teaspoon xanthan gum 
4 large eggs 
1 cup vegetable oil 
½ cup orange juice 
1 cup granulated sugar 
2 cups pure pumpkin 
Zest of 1 orange (optional)

Directions: Adjust oven rack to middle position and preheat oven to 350°F.  Line two 9-by-5-inch loaf pans with aluminum foil.  Whisk together the brown rice, sweet sorghum, garbanzo and amaranth or millet flours with the cornstarch, pumpkin pie spice, baking soda, salt, and xanthan gum.  In separate bowl, mix together eggs, oil, orange juice and zest (is using).  Add sugar and pumpkin and blend until combined.  Add pumpkin mixture to dry ingredients.  Mix until ingredients are thoroughly combined, the batter will be smooth and thick.  Divide batter evenly between prepared loaf pans.  Bake for 1 hour or until a toothpick inserted into the center of the loaf comes out clean.  Remove pans from oven and place on a wire rack.  Allow bread to cool before slicing. Store bread wrapped in plastic wrap at room temperature for 3 to 5 days, or wrap and freeze for up to 3 months. 

Adapted from Gluten-Free Tuesday: Pumpkin Bread from Serious Eats



Pumpkin Chicken Chili (Gluten-Free)

Ingredients:
1 can (16oz) kidney beans
1/2 can (16oz) chili beans
2 cans (16 oz) diced tomatoes
1/3 cup cup corn
1/2 cup canned pumpkin
5 chicken tenders, uncooked
1 medium sized sweet onion, chopped
Paprika, to taste
Cumin, to taste
Cayenne, to taste
Pepper, to taste
Garlic, to taste
Salt, to taste

Directions: Bake the chicken tenders for approximately 15 minutes at 375°F or until they reach 170°F. Remove from the oven and shred. Meanwhile, saute the onion in a large pot before adding the beans, tomatoes, corn, pumpkin and spices.  Stir well.  Add the shredded chicken and stir well.