Recipes from Saturday
Maple Pumpkin Custard
Cooking spray
½ cup sugar-free maple syrup - use a thick variety
4 large eggs
2 egg yolks
One, 15-ounce can 100% Pure Pumpkin
¾ cup Splenda
pinch of salt
1 ½ teaspoons pumpkin pie spice
One 12-ounce can evaporated milk
Sugar Free Whipped Cream
Preheat oven to 350°F. Lightly spray a 1 ½ quart deep round baking dish with the vegetable oil cooking spray, add the maple syrup and place the dish into a large roasting pan to use as a water bath for baking.
Beat the eggs and the yolks in a large bowl. Whisk in the pumpkin, Splenda, salt and pumpkin pie spice. Gradually add the evaporated milk and beat until smooth. Strain the flan mixture through a wire strainer over the maple syrup layer in the prepared dish. Pour very ho****er into the roasting pan to come about halfway up the sides of the baking dish.
Bake for 50 to 60 minutes, until just set. Custard should still have some jiggle in the center – do not over bake. Carefully remove the baking dish from the ho****er bath. Cool to room temperature and then chill.
When ready to serve, run tip of sharp knife around edges of flan in baking dish to loosen. Place large serving platter over top of flan, and flip in one quick motion. Gently tap baking dish until baked flan releases onto platter.
If unmolding the baked custard scares you, flan can also be served from baking dish by spooning portions into dessert dishes. Top flan with whipped cream and serve.
Apple Sausage Stuffing
8 ounce bag whole wheat stuffing cubes (or 8 slices of bread cubed and dried)
One 12-ounce package sausage
1 large sweet onion diced
2 stalks celery, thinly sliced
2 Granny Smith apples, peeled, cored and diced
3 tablespoons olive oil
1 teaspoon poultry seasoning
1 teaspoon garlic powder
1 quart chicken broth
Pour stuffing mix into large bowl and set aside. Saute sausage in large nonstick skillet breaking up with a fork while cooking into small pieces. Drain off any fat and add to stuffing mix. Add olive oil to skillet and sauté onion celery and apple 6 to 8 minutes, until softened; stir in Bells Seasoning and garlic powder. Add vegetables to stuffing and sausage. Toss to combine and moisten with enough chicken broth to moisten. Turn into buttered baking dish, cover with foil and bake in 350 degree oven for 45 minutes. Remove foil and bake an additional 15 minutes before serving.
Bisquick “Impossible" Pumpkin Pie
|
1 |
cup canned pumpkin (not pumpkin pie mix) |
|
1/2 |
cup Original Bisquick® mix |
|
1/2 |
cup sugar |
|
1 |
cup evaporated milk |
|
1 |
tablespoon butter or margarine, softened |
|
1 1/2 |
teaspoons pumpkin pie spice |
|
1 |
teaspoon vanilla |
|
2 |
eggs |
|
|
Whipped topping, if desired |
- Heat oven to 350ºF. Grease 9-inch pie plate.
- Stir all ingredients except whipped topping until blended. Pour into pie plate.
- Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 3 hours or until chilled. Serve with whipped topping. Store covered in refrigerator.
Roasted Turkey
- 1 (14 to 16 pound) frozen turkey
For the brine:
- 1 cup kosher salt
- 1/2 cup light brown sugar
- ½ gallon apple cider
- 1 tablespoon black peppercorns
- 1 head of garlic – sliced in half
- 1 teaspoon dried thyme
- 1 gallon heavily iced water
2 to 3 days before roasting:
Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
Combine the brine ingredients in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
Early on the day or the night before you'd like to eat:
Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.
Barley Risotto
4 cups chicken or vegetable broth
1/4 teaspoon dried fresh thyme
1/2 small butternut squash, halved, peeled, seeded, and cut into 3/4-inch chunks
4 tablespoons extra-virgin olive oil
1 teaspoon kosher salt, plus additional for seasoning
1 cup pearl barley
1/2 medium onion, chopped
2 cloves garlic, smashed
1/2 cup dry white wine
Freshly ground black pepper
1 cup freshly grated Parmesan, optional
Preheat the oven to 425 degrees F.Toss the butternut squash with 2 tablespoons of the olive oil and the salt on a baking sheet and spread out in an even layer. Roast until golden and tender, about 25 minutes.
Combine the chicken broth and thyme in a small saucepan and bring to a simmer.
Heat the remaining 2 tablespoons olive oil in the saucepan over medium-high heat. Add the barley, onion and garlic, and cook, stirring occasionally, until the vegetables soften a bit, about 5 minutes. Pour in the wine, and cook, stirring constantly, until the liquid is absorbed. Add 2 cups of the broth, reduce the heat to medium-low, and simmer until the liquid is absorbed, stirring frequently. Add the remaining broth and simmer, stirring occasionally, until the barley is tender but still slightly firm and the mixture is still soupy, about 30 minutes. Add the roasted vegetables and coo****il the vegetables are heated through. If the risotto thickens up too much, thin it out with a little ho****er. Season with salt and pepper. Serve immediately. Top with grated cheese at the table.
Mashed Cauliflower
1 large head of cauliflower, cut into small pieces
8oz cream cheese
¼ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon pepper
½ cup shredded cheddar cheese
Boil cauliflower in water with salt until completely tender, mash with a potato masher. Stir in remaining ingredients.
Just my 2 cents worth...
'One shoe can change your life'...Cinderella
Ingredients 2 large Poblano chilies 1 small red onion, thinly sliced into rings Juice of 2 limes, divided Salt and pepper EVOO - Extra-Virgin Olive Oil, for drizzling 1 small ripe avocado 1/2 cup greek yogurt
A handful cilantro, finely chopped 1 fresno or jalapeño chili, seeded and finely chopped 2 pounds ground turkey
1/2 palmful each ground cumin, ground coriander and sweet smoked paprika (about 1 1/2 teaspoons each) A pinch ground cinnamon 1/3 cup beer
2 tablespoons Worcestershire sauce Sliced pepper jack, hot-pepper cheddar or sharp yellow cheddar cheese, folded or cut to top burgers white, potato or whole wheat slider rolls, split (optional)
Preparation Preheat broiler to high. Broil the poblanos with the oven door ajar to allow steam to escape to char them all over. Place chilies in a bowl, cover and let cool. Peel and seed, and purée in a food processor. Meanwhile, season the red onion rings with half of the lime juice, salt, pepper and a little EVOO to coat. In a second bowl, mash together the avocado, sour cream, cilantro, Fresno chili and remaining lime juice. Season to taste with salt. In a large bowl, combine the beef, pork, puréed Poblano, cumin, coriander, paprika, cinnamon, salt and lots of pepper. Mix in the beer and Worcestershire. Form the mixture into eight 3-inch patties (a little thinner in the center and thicker at the edges). Drizzle a little EVOO in a large skillet or nonstick griddle over medium-high heat. Add the burgers and cook, turning once, for about 7 minutes for medium-rare. Top with the cheese and tent loosely with foil during the last minute or so of cooking. Place the burgers on the roll bottoms. Top with the onions and sauce and set the roll tops in place.
