Crustless Pumpkin Pie

I will be absent for the next several days, but for a good reason.

Next week is our 25^th wedding anniversary. After considering a few options, we decided to host a small dinner party at the lake house to celebrate. I’ve never hired a caterer, or a restaurant, to provide food for a party, but we decided that it would be appropriate to do so for this occasion. Well, that didn’t work very well. We couldn’t decide on the type of food, or the caterer/ restaurant, and so it was eventually decided that I would make the meal. It would be an easy, mostly made-ahead dinner. Nice thought, wasn’t it?

The resulting menu features a mix of purchased items, plus some which are made ahead, and it is supplemented with a few things to be prepared at the last minute. Really, it seemed like a good idea at the time, but now I wish I had held out for my choice of restaurant to provide our dinner! I should have known, I can’t do anything simply and easily. I over-do everything, make it into a production. I mean, we are having three different types of ravioli and tortellini!

Tomorrow we shall pack up and go to the lake house, to host our party on Saturday evening. I have baked the cake and the bread which are now in the freezer. I squeezed 2 cups of lemon juice, two cups of lime juice, and pureed mandarins for one before-dinner cocktail; made a cranberry-orange syrup for another. The ingredients for the non-alcoholic punch are ready to go as well. Two weeks ago, while we were spending the weekend at the lake house, I made a roasted pear and butternut squash soup and put that in the freezer along with the stuffed pastas (which I bought! See, it was easy on me!!!). The pomodoro sauce for the tortellini has been made as well, but the other 3 sauces will have to be prepared prior to serving.

I couldn’t find cranberry vinegar at the store for the pear-cranberry salad dressing, so I whipped up a quick substitute (basically heating white wine vinegar, then steeping chopped cranberries in it for a couple of days). I have made the cake frosting as well. I should be in good shape, but as I obsessively go over and over the lists, I am still afraid that I may have forgotten something!

Anyway, the next few days are going to be very busy and I will not be posting until next week sometime. Wish me luck! :)

One last food post, though, before my "vacation".

I was so “into” the party preparations, and decorating our farm for Christmas, that I made a very basic Thanksgiving dinner this year. These were all tried-and-true menu items except dessert.

I am not a big pie fan. Probably because I know how many calories and how much fat is in the crust! Pie crust, not my favorite thing any longer. But I love pie filling, especially pumpkin pie filling. With whipped topping, it’s such a wonderful thing. So this year, I made the filling and baked it in 6 ramekins.

Each serving was topped with a generous dollop of cool whip lite, and sprinkled with chopped, toasted pecans. And nobody missed the crust. :)

Later!

Chicken Pumpkin Curry

Now here’s a different use for that pie pumpkin!

I rarely buy the little buggers, they are so difficult to peel, but I will be more regular about purchasing these now. This pumpkin curry recipe rocks. It is fragrant, delicious, warming, and perfect for a cold evening. To make it a vegetarian dish, the next time I will replace the chicken with chickpeas. This is a really quick recipe, if you forget the time that it takes to peel the pumpkin.

I find that it is best to remove the stem, place the pumpkin stem side down on a cutting board, use a large, heavy knife to cut in half. Scoop out the seeds and scrape the fibers out a bit. Then cut each half in half again, and peel using a Y-peeler. Good luck! And be careful...

Serve over steamed basmati rice.

* Exported from MasterCook *

Chicken Pumpkin Curry

Recipe By: Vicci

Servings:4

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil
12 ounces boneless skinless chicken breast -- diced into 1/2" pieces
9 ounces chopped sweet onion -- about 2 cups
3 medium garlic cloves -- minced
1 teaspoon curry powder
3/4 teaspoon ground ginger
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon ground cayenne -- or ground chipotle (for a smoky taste)
1/8 teaspoon ground cloves
2 pounds pumpkin -- peeled, seeded, chopped into 3/4" cubes
14 ounces canned diced tomato -- undrained
3 cups low sodium vegetable broth
1 cup light coconut milk
salt and pepper to taste
4 tablespoons chopped fresh cilantro
2 tablespoons cashews, dry-roasted -- chopped
1 large lime -- cut into 4 wedges


Heat the oil in a large saute pan over medium heat. Add the diced chicken and cook, stirring, until opaque (about 3 minutes), add onion and cook for 4 minutes, stirring often. Add garlic and cook for another minute.


Sprinkle the spices over the chicken mixture and stir for a minute until fragrant. Add the pumpkin, stir for a minute, then add the tomatoes, broth, and coconut milk.


Bring barely to a boil, turn the heat to low, cover and simmer for 15 minutes. Season with salt and pepper. Serve each portion with cilantro and cashews sprinkled on top, with a wedge fo lime to squeeze over.



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Per serving: 335 Calories (kcal); 10g Total Fat (3g saturated); (25% calories from fat); 34g Protein; 33g Carbohydrate; 49mg Cholesterol; 745mg Sodium
Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

Okay, I am noticing on previous posts that I make a lot of meals which are served in my stark white Pfaltzgraff soup bowls! Taking photos of food in these is difficult because the white is such a contrast to the food and I just don't know enough about food photography to adjust my camera settings (also, Jack is really patient about waiting to eat until I've photographed our meal, but sitting there while I adjust the camera may just be too much!). After the holidays are over, I shall seek out some new rimmed bowls. In colors. Oh good, a reason to shop for kitchen stuff!

Jane Brody's Lentil Potato Stew

Our weather has been unseasonably cold lately, and I find myself craving nice, thick stews to warm myself up. For the past several years, this has been one of my favorite stews. It is thick and hearty and very healthy. We love Indian food, and the way this stew is spiced is very similar, so I either serve it over rice or with Trader Joe's tandoori naan.


Be certain to use brown lentils. The tiny French green lentils are too small (for me, anyway, the mouth-feel is too similar to "grains") and the red lentils fall apart and turn to mush. Brown lentils seem to be "sturdier". I also changed one part of the original recipe to use vegetable broth (the low-sodium variety) instead of water because it tastes better.


And add a dollop of nonfat plain yogurt on top (I would have liked to use minced fresh cilantro, too, but none was to be had).


Okay, now I have to admit that I make a double recipe just for the two of us, we enjoy it so much. There's nothing better for a quick lunch (I make the rice in advance, too) and the stew will keep for several days in the refrigerator, only becoming better as the flavors meld.




* Exported from MasterCook *


Lentil & Potato Stew

Recipe By : Jane Brody
Servings : 6


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup lentils -- brown lentils, not red or the small green French type
4 cups low sodium vegetable broth
1 large bay leaf
1 tablespoon olive oil
1 pound white potato
1 cup chopped onion
1 teaspoon turmeric
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
14 ounces canned diced tomato -- undrained
2 teaspoons garam masala
1 teaspoon sugar


In a medium-sized saucepan, combine the lentils, broth, and bay leaf. Bring the ingredients to a boil, reduce the heat to medium-low and simmer for 15-30 minutes (depending on how old the lentils are) until they are just tender. Remove from heat, take out and discard the bay leaf, and set aside but do not drain the broth.


In a Dutch oven or large nonstick saucepan, heat the oil briefly and add the potatoes. Cook, stirring often, for 4 minutes.

Add the chopped onion and turmeric and continue to cook for an additional 4 minutes, stirring often. Add the remaining ingredients (cumin through sugar). Season with ground black pepper to taste .Bring to a boil, reduce the heat to medium-low, and cook for 15 minutes, or until the potatoes are tender, stirring occasionally. Add more water if stew seems to be too dry.


Serve with dollops of nonfat plain yogurt, if desired.


Source:
"Good Food Gourmet"
Yield:
"8 cups"

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Per serving: 235 Calories (kcal); 3g Total Fat; (10% calories from fat); 18g Protein; 36g Carbohydrate; 0mg Cholesterol; 539mg Sodium
Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


NOTES : Serve over steamed basmati rice or with naan



Brody also points out that you can make a reasonable facsimile of garam masala by combining equal amounts of cardamon, cumin, cinnamon, coriander with smaller amounts of ground cloves and black pepper. I use Penzey's garam masala.

Peperonata

Bell peppers were on sale at the grocery store last week and I over-bought. I really do try not to so this, but sometimes I become giddy and common sense just flies out of my head. :)


A few were getting soft, so I took this opportunity to make peperonata. This decidedly Italian dish consists of sautéed bell pepper and onion, mixed with chopped tomato, and at the end, seasoned with red wine vinegar to add a bit of piquancy. It is very good as a side with roasted chicken, but delicious when mixed with pasta.


This is very quick to put together, the time is taken up with simmering the vegetables for the flavors to mingle. I use fresh tomatoes when I make this in late summer, but this time I went with the canned diced variety (which tastes so much better than those ones in the grocery stores now that “tomato season” is over). I served this over mini-rigatoni (ran out of the whole wheat penne I had planned to use) with a sprinkling of grated Asiago.

I apologize for the poor photo quality. At one point, I set my camera on "landscape" mode to take some outdoor photos, and never changed it back until I downloaded and saw how oddly the interior photos turned out.

* Exported from MasterCook *

Peperonata


Recipe By : Vcci
Servings: 2

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 teaspoon olive oil
9 ounces bell pepper -- a mix of colors looks best; cut into 1/4" wide strips
3 ounces sweet onion -- halved lengthwise and sliced into 1/4" strips
1 small garlic clove -- minced
14 ounces canned diced tomato -- undrained
2 tablespoons red wine vinegar
1 tablespoon fresh parsley -- minced


In a medium sized nonstick skillet, heat the oil over a medium flame. Saute the peppers for 3 minutes, then add the onions and sauté for another 3 minutes, stirring often. Add the garlic cook for one more minute.


Pour the undrained diced tomatoes in, bring to a boil, lower the heat, and simmer for 15 minutes. Add salt and ground black pepper to taste, and the red wine vinegar. Simmer for 10 minutes. Sprinkle with parsley.



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Per serving: 109 Calories (kcal); 3g Total Fat; (18% calories from fat); 3g Protein; 21g Carbohydrate; 0mg Cholesterol; 562mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

Potato Tacos

A few weeks ago, Jack, Spooky, and I visited my family for a long weekend.

The fun never stopped. Friday was Halloween so Mom, Jack, Dad, and I went to the elementary school to watch the costume parade. My twin nieces were dressed as a witch and a vampire; we had a good time looking at all of the costumes displayed from kindergartners through fifth-graders. Afterward, we drove to a farm to buy potatoes. To be honest, I wasn’t expecting much—they were potatoes.

We drove for a long while without passing another vehicle, and then (literally at the “end of the road”) turned into a rutted, dirt driveway. For some reason, my Dad knows where all of the obscure farms are located. He went to the back door, knocked, and an old woman came out, wrapping a cardigan around her. She walked across a tractor path and unlocked a door to a large storage shed. We went inside and the woman switched on a trouble-light which was hanging from a rafter.

Potatoes. More than I had ever seen in my life. Probably more than I had ever eaten cumulatively in my life! The ceiling was about 10’ high, the potatoes were piled up close to it in places, and there was an approximately 8' diameter cleared area beside the door to stand in. This photo was taken on the side where they were bagging the potatoes, so they're not piled as high.

Several huge bags were in front of the potato mountain, each filled. Dad bought one 60-pound bag for $12 and Jack lugged it to the car. I asked the woman if they lived on these potatoes all winter. “Oh no,” she replied, “all that will be left by Thanksgiving are what we keep to eat through next year.” Good heavens. Who is buying all of these?

As we could not resist, before we left, Jack and I petted several cats and kittens that were running about.

Now, the way that the potatoes were bought was interesting but, still, I wasn’t prepared for such a different taste. I’m not a big fan of white potatoes, but these were unlike any I have had before. The texture was so smooth and creamy, the potato flavor pronounced, yet subtle. I can’t describe it. But we had mashed potatoes with dinner that evening and they were wonderful!

I have to mention the size of these potatoes. The cost of $12 for 60 pounds were for the bag of ungraded ones, and they certainly were of varying size. The largest ones weighed up to 14 ounces each!

Mom gave me a big bag to take home, and we have had white potatoes more in the past few weeks than we have had all year.

One way that we enjoy potatoes is in, ready for this? Potato tacos. They taste a lot better than they sound! Cubes of boiled potato are browned in a skillet with onions, chunks of zucchini, and roasted poblano pepper; then a green tomatillo sauce is poured over all and the mixture is simmered and stirred until the flavors are mingled and the sauce has darkened. Served in steamed corn tortillas with cheese, these are simple and delicious. And uses a lot of potatoes!

I have been making these tacos for years and years, but only this time decided to streamline the prep a bit by using a jar of Trader Joe’s salsa verde instead making my own by cooking and pureeing tomatillos with onion, garlic, and jalapenos. This certainly was easier, and I didn’t notice a huge difference in taste.

In addition to tasting better than they sound, potato tacos taste better that they look in this photo!

I was too anxious to eat and had the camera on a wrong setting for the light conditions...

* Exported from MasterCook *

Potato Tacos

Recipe By: Vicci
Servings: 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds white potatoes -- scrubbed, unpeeled, halved if large
2 cups onion -- sliced vertically
12 ounces zucchini -- 3/4" dice
4 large poblano peppers -- roasted, peeled, diced 1/2"
1 tablespoon canola oil, divided
24 ounces Trader Joe's salsa verde
1 cup low sodium vegetable broth -- boiling
6 ounces reduced fat cheddar cheese -- shredded
24 whole corn tortillas -- warmed

Place the potatoes in a saucepan, add about 3" of water, cover, and bring to a boil over high heat. Turn the heat to medium, keep covered, and cook just until tender. Drain, cool, then cut into 3/4" dice.

Heat a large nonstick skillet over medium heat, drizzle in a teaspoon of canola oil, turn the heat up a bit, and when hot add the salsa (it will sizzle and splatter-- beware!). Cook, stirring frequently, for 5 minutes. Add the broth and continue to cook over a medium-high flame for 10 minutes, stirring frequently, until thickened a bit. Remove from heat and cool.

NOTE: The previous 2 steps can be done ahead of time and kept a room temp for a couple of hours, or refrigerated longer.

Heat the remaining 2 teaspoons of canola oil in a large nonstick skillet over medium-high heat. Add the potatoes and fry for about 5 minutes or until they start to brown a little, stir often to prevent sticking. Add the onions and continue to fry for 3 minutes, then add the zucchini and fry, stirring often, for 5 more minutes. Add the chopped poblanos, turn the heat to medium, and stir in the sauce. Cook, stirring gently from the bottom of the pan to prevent sticking, for about 10 minutes or until the sauce is reduced and darkened. Remove to a covered serving dish.

Warm corn tortillas and place on table along with the potatoes and shredded cheese. Spoon potato mixture into the individual tortillas, sprinkle with cheese, and fold.

If desired, hot sauce may be added before folding the tortillas over, but check the hotness of the poblanos first!




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Per serving: 435 Calories (kcal); 6g Total Fat (2g Saturated); (11% calories from fat); 18g Protein; 76g Carbohydrate; 6mg Cholesterol; 1490mg Sodium
Food Exchanges: 4 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

I love my big ol' hard-anodized saute pan, but if you are using nonstick skillets and pans, increase the oil in the recipe or add a coating of cooking spray.

Chocolate Gingerbread Cake

I love gingerbread in the fall and winter. I love chocolate all year long. So, when I saw a recipe for a chocolate gingerbread cake in my mega-file of recipes, I decided to make it for company this past weekend.

The source is unknown as it was torn out of a magazine, but it looks like a recipe developed by McCormick spices (as they are mentioned by brand). Anyway, as I often do, I altered the recipe to lower the fat content and made it my own.

Because the recipe calls for a cake mix, it’s rather simple to get together. Instant pudding mix is also required, so I bought a cake mix that did not already have pudding in it (and it was difficult to find a brand that did not have a banner across the front of the box proclaiming “Pudding In The Mix!!!”).

Unfortunately I did not have any canned pears on hand. I use pureed pears a lot as a fat substitute with success. Simply drain a can of pears, in their juices not in syrup, and puree until smooth. A 14- or 15-ounce can will produce 2/3 to ¾ cup of puree, and it can be frozen for later use. Instead, for this recipe, I used a half of a fresh, ripe pear (pureed) to replace some of the oil.

The resulting cake was delicious. I overbaked it a little, because somehow the slip of paper which I keep in my pan which warns “dark pans bake faster!”, was missing and I forget this every darn time (hence, the paper warning). Still, it was a moist cake, neither overpowering gingerbread nor chocolate flavor, but a nice mingling of the two. Whipped topping is traditional for gingerbread, so I used that, but a white chocolate drizzle would also be nice. Next time! :)

* Exported from MasterCook *

Chocolate Gingerbread Cake

Recipe By: Vicci

Servings: 14

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 large eggs

2 large egg whites

1/2 cup light sour cream

1/4 cup pureed pears

1/4 cup canola oil

1/2 cup molasses

1/2 cup water

1 tablespoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1 package Duncan Hines Moist Deluxe Dark Chocolate

Fudge Cake Mix -- or any brand without pudding added

1 package Jello Instant Pudding Mix, Chocolate Fudge -- (3.9 ounce size)

Spray a 10-cup bundt pan with cooking oil spray. Set aside. Preheat oven to 350F.

With an electric mixer, beat eggs and egg whites in a large bowl until foamy. Add the ingredients sour cream through molasses and beat for 1 minute. Add water and spices and blend into the mixture.

Pour the cake mix, then the pudding mix, into the wet ingredients. Beat at low speed for 1 minute to incorporate ingredients, scraping the bowl frequently, then turn the speed up to medium for 2 minutes (again, scraping the sides of the bowl frequently).

Pour into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted between the center and side of the pan comes out with only a couple of crumbs attached.

Cool cake on rack for 15 minutes. Loosen cake from center and edges, tap gently once or twice on a hard surface, then invert onto a cooking rack sprayed with cooking spray. Allow to cool completely.

Slice and serve with whipped topping.

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Per serving: 265 Calories (kcal); 8g Total Fat (2g Saturated); (26% calories from fat); 3g Protein; 46g Carbohydrate; 27mg Cholesterol; 448mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates

Musing... no recipe... :)

It is dusk on a mid-November afternoon. Snow flurries are falling gently outside as the daylights fades and I have just turned on the gas fireplace here in the living room because I feel chilly. I made a mug of hot chocolate, which is on the table beside me. Also on the table is a wreath of bittersweet that I made a few days ago and, in its center, an apple cider-spiced candle which is set inside an antique glass sugar bowl. I have lit the candle and the scent of apples and spices are mingling with the chocolate.

There is only one thing which could make this scene perfect, and I dig out the case of holiday cd’s to find it. A reissue of George Winston’s December. I would normally wait until December to listen to it, but this tableau is too perfect, too wanting of appropriate music.

I bought December in 1985 or 1986 and, until 2 years ago, listened to it in cassette form. Last year, I sprung for the 20^th anniversary edition and it did not disappoint. Why I had waited so long to purchase this recording in a media which did not hiss or pop, I don’t know.

I sit. Outside it is now dark, inside gorgeous seasonal piano music fills the warm, scented room.

*huge, completely contented sigh*

I want to write. I need to write. There are a stack of scribbled recipes beside me, food photos in the camera which need to be downloaded. But I cannot do it. I must listen to the music, watch the candle flame dance, and enjoy my Sunday late afternoon…

Tomorrow. I will post tomorrow. :)