Kumquat Marmalade

Anyone can make forking Marmalade. It’s  any Citrus or combination of citrus with their peals that’s boiled with water and sugar.

I had some Kumquats so I made them into Marmalade.  The Kumquats should be sliced in half longways so your marmalade doesn’t look the same as forking orange marmalade.

Kumquats next to an orange

Ingredients

8oz package of Kumquats (rinsed off) and cut in half longways. Remove seeds if you see any.

1 Cup Sugar

3 Cups Water

Pinch of Kosher Salt

(optional one mildly spicy but fruity orange colored pepper chopped fine) A fresno or an Asian Wrinkled Pepper just to add a little punch.

Directions

Put everything in a sauce pot. Bring to slow boil on medium heat and stir occasionally. Let it boil down until it looks like Marmalade.

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Asian Inspired Tuna Salad

Every so often I have to think up a different way to do everyday tuna salad. This is a salad recipe that you just have to forking wing. Everybody wings egg salad and all those salads but I did note the ingredients I used.

The base of this salad is made from heart healthy white miso. The white miso is low in calories and almost fat free. I did add a very small amount of thinned down with water light mayonnaise to get it to be more like dressing.

One of the main flavorings in the salad came from roasted mashed white turmeric. The white turmeric is similar in flavor to ginger but is far more edible and can be eaten raw. I used small or VERY small amounts of, mirin, rice vinegar, garlic, sesame oil, soy sauce.

I also added prepared horseradish, fresh scallions, heirloom daikon radish (watermelon radish) and a small amount of fresh cilantro.

I would recommend to only use your favorite packaged tuna because I wouldn’t waste expensive ahi tuna doing this.

The salad really does pop with flavor and makes a pretty light, healthy but flavorful cracker topping.

Or would be great on a salad or a sandwich.

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Cinnamon Pumpkin Bread Pudding

This Cinnamon Pumpkin Bread Pudding comes out very moist and very flavorful and sweet but not too sweet. Instead of heavy cream I used low fat light coconut milk that does the same thing and adds another layer of flavor.  This pudding gets layers of sweetness by the naturally sweet Kabochca Squash, (that some people call pumpkin) white sugar, dark brown sugar and the main more flavorful sweetness from dates. The perfect amounts of spices make it very balanced in flavor. For a dessert it’s relatively healthy because it’s mostly made of fiber rich squash.

Ingredients- you need one lightly greased baking dish and your oven set to 350 degrees.

One pumpkin or squash cooked and cleaned up cut or broken into bite size chunks. (I used 1lb. 13 oz. of squash after it was cleaned)

One 13.5 oz. can light coconut milk

14 oz. loaf of plain bread torn in chunks

5 whole eggs beaten

2 oz. melted butter

17 dates chopped

1/2 cup white sugar

1/2 cup dark brown sugar

1 teaspoon vanilla

4 teaspoons cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon nutmeg

1/4 teaspoon Kosher Salt

2 oz. spicy sweet pecans (one oz. crushed) (the rest for finishing)

About a Tablespoon of Turbinados Sugar (raw brown) for finishing

Extra cinnamon for finishing

A small sprinkle of sea salt for finishing.

Directions

In a large mixing bowl combine the coconut milk, eggs, dates, white sugar, brown sugar, melted butter, vanilla, cinnamon, ginger, nutmeg, salt, and crushed pecans. Mix well. Add bread and let soak at least a half hour and maybe longer depending on your bread. The bread I used was very light and fluffy. (a heavier bread will need more time and possibly more liquid)

After the bread is nice and soaked add the pumpkin, mix well and pour in your baking pan. Top the mixture with your remaining pecans, a dusting of cinnamon, turbinados sugar, a small amount of fresh crushed sea salt.

Cover the pan with foil and place in a 350 degree oven for 50 minutes. After 50 minutes remove the foil and bake for ten more minutes.

Cinnamon Pumpkin Bread Pudding

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