Skinny Pumpkin Pie

A Thanksgiving dessert table is never complete without the pumpkin pie. Did you think I would leave it out? Well I just couldn't. This recipe is quick and easy, and I found a really simple solution to a lighter pie crust using store bought crust...

(he he, you're going to love this!)

I rolled it out thinner.

Isn't that genius?!! I thought it was, although I can't take full credit; someone left a comment on my sweet potato pie, brilliant!! Since I had all the extra dough, I cut out some leaves, pumpkins and letters with a cookie cutter to make it pretty. Of course, this will increase the calories if you do so. I calculated the pie crust based on Pillsbury, using just under 5 oz dough.

I'm pulling this one out from the archives since I made it this week for Madison! I had pumpkin I didn't want to waste, perfect for making pie! Pumpkin pie filling is really easy to make from scratch, which I prefer to do. I roasted the pumpkin the night before, then pureed it in a food processor. The step-by-step tutorial is here.

Click Here To See The Full Recipe...

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Recipes: Harvest Season Casserole

• Prep Time:20 minutes
• Cook Time:1 hour 30 minutes
• Serves:6

 

Tagged:
casserole, harvest, hearty, vegetables,

This hearty casserole is a “build on” to our Harvest Season Soup. Just a few added ingredients turns that soup into a satisfying single dish dinner.

Why Try? This is the kind of simple but flavorful dish the whole family will enjoy on a chilly fall or winter evening. Loaded with nutritious vegetables, you’ll feel good about setting it out on the table.

 

Foodie Byte

If you like this casserole, you’ll no doubt enjoy it in soup form. Try our Harvest Season Soup.

Ingredients

2 small zucchinis, thin sliced
2 stalks Swiss chard, chopped, along with stems
6 to 8 cups chicken broth

1/2 cup extra-virgin olive oil
2 medium onions, thin sliced
2 medium carrots, thin sliced
Top third of 2 celery stalks with leaves, thin sliced
6 large garlic cloves, thin sliced
1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper
2 tablespoons tomato paste
2 generous tablespoons dried basil
2 generous tablespoons sweet paprika
Handful spinach leaves, chopped
1/4 large head green cabbage, chopped; thin-slice the core, too
28-ounce can whole tomatoes, crushed
1 1/2 cups (6 ounces) Asiago, Fontinella, or sharp Cheddar cheese, shredded
1/4 cup grated Parmigiano-Reggiano or other cheese
4 slices whole wheat bread, thick sliced

Preparation

For the soup: Coat the bottom of heavy 6-quart pot with olive oil. Add the onions, carrots, celery, and garlic. Season with salt and pepper. Cover and cook over medium-low heat for 15 minutes, or until vegetables are wilted and aromatic, stirring often.
Uncover, heat to medium high, stir in the tomato paste, basil, and paprika. Cook for 3 minutes, stirring often. Add zucchini, spinach, cabbage, Swiss chard, tomatoes, and broth. Bring the soup to a simmer, partially cover the pot, and cook 30 minutes, or until the vegetables are tender and soup tastes of deep, satisfying flavors. If it tastes weak, uncover and simmer for 5 minutes or more to boil off some of the liquid and concentrate the flavor.
For the casserole: Rub chunks of stale coarse whole-grain bread with garlic. Tear it into bite-size pieces, scatter them in a large, shallow baking dish (about 2-quart capacity), drizzle with a bold-flavored olive oil, and ladle on the soup mixture. The soup should nearly cover the bread; you want 1 part bread to about 3 parts soup.
Tuck big spoonfuls of grated Parmigiano-Reggiano or other cheese amid the bread pieces. Cover the casserole and refrigerate overnight.
To serve, bring the casserole to room temperature. Then sprinkle it with more olive oil, salt, pepper, and cheese. Cover the dish with foil and bake at 375°F until hot and bubbling, about 40 minutes. Uncover for another 5 minutes to lightly color the top.

Nutritional Information

Calories 488, Carbohydrates 40g, Cholesterol 36mg, Fat 31g, Fat Calories 274, Fiber 9g, Protein 18g, Saturated Fat 9g, Sodium 2007mg. Daily Values: Calcium 304.64mg 30%, Phos 198.44mg 20%, Copper 0.17mg 9%, Zinc 1.76mg 12%, Panto 0.56mg 6%, Biotin 5.83mcg 1943%, Iodine 14.34mcg 10%, Magnesium 56.44mg 14%, Iron 4.41mg 25%, Vitamin B6 18%, Vitamin C 100%, Vitamin B12 9%, Vitamin D 2%, Vit E-a-Toco 15%, Vitamin A 145%. Percent Daily Values are based on a 2,000 calorie diet.

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Recipes: Pumpkin Black Walnut Pie

• Prep Time:15 minutes
• Cook Time:40 minutes
• Serves:6

 

Tagged:
black walnuts, christmas, entertaining, holidays, pies, pumpkin, thanksgiving, turkey,

Give this all-time autumn favorite a touch of sophistication with a nutty, crunchy difference.

Why Try? You’re not going to get away with not making a pumpkin pie for the holidays. Why not give it a little makeover this year.

 

Foodie Byte

The toasted black walnuts nicely complement the smooth texture of the pumpkin filling.

Ingredients

2/3 cup coarsely chopped black walnuts, toasted
1 1/2 cups pumpkin puree

1 9-inch refrigerated pie dough disc
3 large eggs, lightly beaten
3/4 cup firmly packed light brown sugar
1 1/2 cups half-and-half
1/2 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground mace
1/4 teaspoon ground cloves

Preparation

Preheat oven to 400°F.
Press crust into pie pan and prick bottom several times with a fork and bake the pastry shell until very lightly browned about 7 minutes.
In a mixing bowl, beat together the remaining ingredients except the walnuts until smooth. Stir in 1/3 cup walnuts. Pour the mixture into the cooled pastry shell and sprinkle the remaining walnuts over the filling.
Bake until the filling has set and a knife inserted in the center of the pie comes out clean, about 40 minutes. Cool on a wire rack.

Nutritional Information

Calories 473, Carbohydrates 52g, Cholesterol 119mg, Fat 27g, Fat Calories 244, Fiber 4g, Protein 11g, Saturated Fat 10g, Sodium 255mg. Daily Values: Calcium 123.43mg 12%, Phos 180.42mg 18%, Copper 0.23mg 12%, Zinc 1.13mg 8%, Panto 0.83mg 8%, Biotin 8.67mcg 2890%, Iodine 24.05mcg 16%, Magnesium 41.32mg 10%, Iron 1.56mg 9%, Vitamin B6 8%, Vitamin C 2%, Vitamin B12 7%, Vitamin D 6%, Vit E-a-Toco 3%, Vitamin A 182%. Percent Daily Values are based on a 2,000 calorie diet.

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Recipes: Sweet Potato and Pumpkin Lasagna with Black Olive Butter

 

Tagged:
black olives, butter, lasagna, olive oil, potatoes, pumpkin, sweet potato,

To enhance the natural sugar in pumpkin and squash, the best way to cook them is high-heat roasting. You can use the puree in recipes or serve as a vegetable accompaniment without any adornment or enriched with butter or olive oil. Follow these simple steps for any recipe requiring a puree.

Recipe Courtesy of Cooking.com.

Nutrition Facts per Serving:

Calories: 566 Fat, Total: 24g Carbohydrates, Total: 84g
Cholesterol: 31mg Sodium: 141mg Protein: 10g
Fiber: 9g % Cal. from Fat: 38% % Cal. from Carbs: 59%

Tip: To enhance the natural sugar in pumpkin and squash, the best way to cook them is high-heat roasting. You can use the puree in recipes or serve as a vegetable accompaniment without any adornment or enriched with butter or olive oil. Follow these simple steps for any recipe requiring a puree.

 

Foodie Byte

Ingredients

3 tablespoons extra virgin olive oil
6 medium sweet potatoes, washed
1 small butternut squash, halved, seeded
1 small sugar pumpkin, halved, seeded
1/2 cup pitted Kalamata olives
1/2 teaspoon minced fresh rosemary leaves
6 tablespoons unsalted butter, room temperature
Twelve 6-inch-square fresh lasagna noodles, or 12 extra-wide dry lasagna noodles
Freshly grated Parmigiano-Reggiano cheese

Preparation

Preheat oven to 425 degrees F. Lightly coat 2-quart souffle dish with olive oil. Cover 2 large baking sheets with foil. Lay potatoes on 1 foil-lined baking sheet. Lay pumpkin and squash cut side down on second foil-lined baking sheet. Roast until potatoes, squash and pumpkin are tender, about 40 minutes. Cool slightly.
Peel potatoes, squash and pumpkin. Working in batches, transfer potatoes, squash and pumpkin to food processor and puree until smooth. Transfer mixture to bowl; stir to blend. Season to taste with salt. Transfer puree to prepared dish; smooth top. Bake until vegetable puree is completely heated through, about 15 minutes.
Meanwhile, puree olives and 3 tablespoons olive oil in clean food processor. Mix in rosemary. Transfer olive puree to large bowl. Mix in melted butter. Set aside.
Drop lasagna noodles into large pot of boiling salted water and cook until al dente. Drain. Toss lasagna noodles with olive puree.
Spoon mounds of pureed vegetables onto 6 individual heated plates. Drape 2 lasagna noodles over each serving. Garnish with cheese and serve immediately.

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Articles: Harvest Moon Party Planning Checklist

Tips

Are you planning a Halloween party or Fall celebration? Here’s a helpful checklist to keep you on track as you work through everything you need to do in order to be ready for fun! While you are at it, check out our series of great pumpkin recipes and a little background on the term "harvest moon" at this link.

1. Determine budget
2. Determine type of party/theme
3. Set the date
4. Set location
5. Divide up duties if you have friends helping, covering: Invitations/printing/social media; Food & drink; Decorating
6. Create and mail invitations and/or do e-mail or Facebook invite and/or reminders (be sure to account for an RSVP)
7. Determine games or activities, including music
8. Ensure special dietary requirements (gluten free, vegan, non-alcoholic options) of guests
9. Determine food – see our original recipes for ideas!
10. Order/buy napkins, tablecloths and other table decorations as needed
11. Ensure photographer or accommodations for photos for social media, if desired
12. Decorate

• Directional signage if needed
• Parking signage if needed
• Food table(s)
• Drink table/bar
• Flowers or centerpieces, if needed
• Stage for live music if desired
• Plates, utensils, napkins, cups; serving forks/knives
• Banners – theme specific
• Coffee service
• Soft drink supply/chilled drinks/ice
• Storage containers for clean up
• Check bathrooms and tissue paper
• Trash containers and liners

Then all you have left to do  is clean up and divvy up the leftovers--after you enjoy the party, that is!

 

 

 

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Articles: The Harvest Moon is Shining on Pumpkin Recipes!

Great Pumpkin Recipes

Food News

You’ve probably heard of the harvest moon, but do you really know what it means? We turned to the Farmer’s Almanac for the information. Turns out that it’s a pretty simple explanation: it’s the full moon that falls nearest in time to the autumnal equinox, which typically falls in September or October.

The impact is that it can look like multiple nights of a full moon, leading to the kinds of nighttime escapades that come only when there is plenty of natural moonlight. In other words, it’s the perfect time of year to plan your Fall (and Halloween) activities!

What got us thinking about the harvest moon was the Hallmark movie with that title, which recently aired and will likely re-air throughout the holiday season. The movie synopsis says:

When her family goes bankrupt, privileged city girl Jen Stone travels to the country to try and help a struggling pumpkin farm that her father bought as an investment to get her money back. Not everyone is on board with her changes, least of all Brett, the farm’s handsome manager. By working with what she knows best, she just might be able to turn the farm around, while also falling in love.

The upshot is that eventually there are pumpkins to use! Which led us to the next question: How are you using your pumpkins this season? If you are fresh out of ideas, here are a few to inspire you, all original recipes from The Food Channel Culinary Center.

Pumpkin Soup with Sage Croutons, Bacon and Gruyere Cheese

Pumpkin Bread with Brown Sugar Glaze

Roasted Pumpkin Soup with Smoky Bacon

Pumpkin Lattice Tart

Pumpkin Pie Tartlets

Pumpkin Walnut Risotto

Pumpkin Sunflower Seed Brittle with Vanilla and Pepper

Pumpkin Cheesecake with Bourbon Sauce

Pumpkin Black Walnut Pie

Mini Pumpkin Tarts

And here's a bonus: if you’re planning your own Harvest Moon party, you can find out more about the movie here, and use our great checklist for party planning, here!

 

 

 

 

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Recipes: Herb Baked Chicken

• Prep Time:40 Minutes
• Cook Time:30 Minutes

 

Tagged:
baked chicken, dijon, easy meals, food channel, herbs, in the kitch, johanna m cook, momma cuisine,

Chicken meals never get old. Chicken recipes usually please all tastes in the family, are readily available in any market, and are a staple in many kitchens across America. This week in our cooking show series, In The Kitch, Johanna shares a foolproof way to make juicy roasted chicken breasts with this recipe for Dijon Herb Roasted Chicken. With just a few simple ingredients, this recipe is perfect on a weekday or for a gathering with friends and family.

 

Foodie Byte

Ingredients

2 bone-in, skin-on chicken breasts
4 tablespoons Dijon mustard
1 small white or Spanish onion, finely diced
4 cloves garlic, finely chopped
1/4 cup chopped parsley
2 tablespoons chopped rosemary
2 tablespoons chopped thyme
2 teaspoons kosher salt
Fresh cracked pepper
1/4-1/2 cup olive oil

Preparation

Heat the oven to 375 degrees.
In a large mixing bowl, combine the chopped onions and garlic with fresh herbs, salt and pepper and olive oil. Taste for seasoning.
Then, take the chicken breasts and fully coat them with the Dijon Herb mixture and marinade and let sit for 20-30 minutes to let the flavors get in the chicken. At this point, you can put the chicken in your Ziploc Vacuum Sealer and freeze for future meals.
Take the chicken with all Dijon Herb mixture and place in on a lined baking sheet and roast in the oven for about 30 minutes, uncovered, until the internal temperature is 165 degrees.
Let cool for about 10 minutes before slicing to prevent the juices from running out.

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Recipes: Pumpkin Walnut Risotto

• Prep Time:15 minutes
• Cook Time:45 minutes
• Serves:8

 

Tagged:
arborio rice, caramelized walnuts, risotto, side dish recipe,

This risotto features Arborio rice, slow simmered in cinnamon-infused chicken stock with pureed pumpkin, and white wine, finished with Parmesan-Reggiano and caramelized walnuts.

Why Try? Arborio rice is traditionally used for risotto because its increased starch gives this classic dish its creamy texture.

 

Foodie Byte

Arborio rice will absorb different amounts of stock depending on the quality and freshness of the rice. You may need to add additional stock in small quantities until the rice is tender.

Ingredients

1 15 ounce canned pureed pumpkin
2 cups Arborio rice
6-7 cups chicken stock
1 3-inch cinnamon stick
4 tablespoons unsalted butter, divided
1 tablespoon olive oil
1/2 cup finely chopped onions
1 cup dry white wine
1/4 cup grated Parmesan-Reggiano cheese
1/3 cup caramelized walnuts
CARAMELIZED WALNUTS:
2 tablespoons sugar
1/4 teaspoon salt
2/3 cup chopped walnuts

Preparation

In a large saucepan heat chicken stock and cinnamon stick over low heat for 10-15 minutes. Set aside, discard cinnamon stick and keep warm.
In a medium saucepan combine butter and olive oil and heat. Add onions and sauté until soft, about 3 minutes. Add pureed pumpkin, season with salt and pepper and sauté for another 3 minutes.
Combine rice with pumpkin mixture; mix well.
Add wine to rice mixture and stir until absorbed. Begin adding hot stock 1/2 cup at a time, stirring constantly and making sure all liquid is absorbed before next addition.
Finish with 1 tablespoon butter and Parmesan-Reggiano to give the risotto a nice, creamy texture.
Garnish with caramelized walnuts and serve.
TO CARMELIZE WALNUTS:
Add sugar to a small skillet over medium-high heat.
As sugar starts to melt add salt and walnuts stirring constantly to coat, about 3-5 minutes
Remove nuts and place on a sheet pan to cool and harden. When cool enough to touch break up the clumps of nuts and set aside.

Nutritional Information

Calories 327, Carbohydrates 44g, Cholesterol 17mg, Fat 12g, Fat Calories 107, Fiber 4g, Protein 6g, Saturated Fat 5g, Sodium 773mg. Daily Values: Calcium 45.11mg 5%, Phos 38.01mg 4%, Copper 0.08mg 4%, Zinc 0.26mg 2%, Panto 0.05mg 1%, Biotin 1.27mcg 423%, Iodine 0.59mcg 0%, Magnesium 9.02mg 2%, Iron 0.87mg 5%, Vitamin B6 2%, Vitamin C 1%, Vitamin B12 1%, Vitamin D 1%, Vit E-a-Toco 2%, Vitamin A 162%. Percent Daily Values are based on a 2,000 calorie diet.

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Recipes: Butternut Squash & Quinoa Salad

• Prep Time:30 Minutes
• Cook Time:12 Minutes
• Serves:2

 

Tagged:
butternut squash, cooking guru, food channel, gluten free, good guru, karen pavone, quinoa, vegan, vegetarian,

Simple and healthy ingredients combine to make a tasty, vegan, and gluten-free side dish that is perfect for a quick family meal.

Head over to the video recipe here for more tips and tricks from Karen Pavone.

 

Foodie Byte

Ingredients

For the salad:
1/2 cup quinoa, rinsed well
2 teaspoons extra virgin olive oil
1 cup butternut squash, medium-size dice
3 tablespoons pumpkin seeds, roasted & salted
3 tablespoons dried cranberries
3 tablespoons green onion, thinly sliced
3 tablespoons roughly chopped pecans
For the dressing:
3 tablespoons extra virgin olive oil
1 tablespoon cider vinegar
1 tablespoon maple syrup
1 1/2 teaspoons Dijon mustard
Sea salt
Fresh ground pepper

Preparation

Preheat oven to 400 degrees.
Cut butternut squash into bite sized cubes.
Place cubes in a bowl and toss to coat with EVOO.
Spread evenly on a foil-lined baking sheet.
Roast squash on the center oven rack for 12 minutes until fork tender and lightly brown.
Remove from oven and cool to room temp.
While squash is roasting, place rinsed quinoa in a saucepan with 1 cup water.
Cook quinoa according to package directions, adding cranberries in the last 5 minutes of cooking.
When all the water is absorbed, remove from heat and set aside to cool.
Combine dressing ingredients in a small bowl.
Mix well and set aside.
In a medium bowl combine cooled quinoa & cranberries with squash, green onion, pumpkin seeds, & pecans. Add dressing and toss gently to mix.
Season to taste with a couple grinds of salt & pepper if needed.

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Recipes: Popcorn Balls: A Halloween Memory

• Prep Time:10 Minutes
• Cook Time:5 Minutes
• Serves:10

 

Tagged:
bedford falls, blue island, bungalow, bungalow chef, food channel, halloween, mayberry, mike mech, popcorn ball, trick or treat,

Trick or Treat, give me something good to eat, and a memory to boot! The Bungalow Chef brings us a treat that's perfect for Halloween with his candy corn popcorn balls. Here's his story:

I remember it so well growing up in Mid-Century America; Halloween was a big deal. The first sign of the season was picking out the colored autumn corn to hang on the front door and the right pumpkin from the patch. Next came the planning for the perfect costume. Most of the time it was a handmade number. I can remember being a hobo, clown, and the Frito Bandito. (What was your favorite costume?) It was truly simple times in our own “Mayberry and Bedford Falls.” We were given fresh homemade caramel apples, and, my favorite, popcorn balls as our bounty.  Interestingly enough, I would trick or treat at the home I live in today as a child, and Mrs. Rauch would always fill my plastic pumpkin bucket with her homemade popcorn balls. Who would ever think I would be living here more than 40 years later?

Make these popcorn balls for your Halloween celebration and make some memories of your own!

 

Foodie Byte

Ingredients

2 cups sugar
1 1/4 cups
1/2 cup light corn syrup
1 teaspoon white vinegar
1/2 teaspoon salt
1 teaspoon vanilla extract
18 cups pre-popped popcorn (unsalted)

Preparation

In a heavy medium size saucepan, mix the sugar, water, corn syrup, vinegar, and salt.
Cook over high heat until the mixture reaches 260 degrees using a candy thermometer, or the (hard-ball stage).
Stir in vanilla.
Place popcorn in a large mixing bowl or roasting pan that has been lightly greased with butter,
Pour syrup mixture over popcorn, and, working quickly, tossing gently to coat.
When the mixture is cool enough to handle, grease hands with butter, and form into 3-inch balls.
Cool, and then wrap in wax paper and store in airtight container.

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Recipes: Pumpkin Soup with Sage Croutons, Bacon and Gruyere Cheese

• Prep Time:20 minutes
• Cook Time:20 minutes
• Serves:4

 

Tagged:
autumn, bacon, fall, gruyere cheese, harvest, holiday, pumpkin, pumpkin soup, side dish recipes, sides,

This velvety-smooth soup uses either fresh roasted pumpkin or canned pumpkin puree, simmered with a rich savory chicken stock seasoned with nutmeg, thyme and cream. Serve piping-hot garnished with buttery herb-toasted croutons, crisp crumbled bacon and nutty Gruyère cheese for a comforting autumn night supper paired with a simple green salad.

Why Try? Celebrate autumn with this rich creamy pumpkin soup. For a festive presentation- serve in a carved roasted pumpkin.

 

 

 

Foodie Byte

To make pumpkin puree, slice a small “pie” pumpkin in half and scrape out stringy pulp and seeds. Brush with oil and arrange, cut sides down, on a baking sheet. Roast in a 350°F oven for 1 hour or until tender. Scoop out roasted pumpkin

Ingredients

1/2 cup melted butter, divided
1 cup chopped onions
1/4 cup diced carrots
1 teaspoon minced garlic
1/4 cup dry white wine (optional)
3 cups chicken broth
2 cups pumpkin puree (roasted or canned)
1 tablespoon brown sugar
2 tablespoons heavy cream
1/4 teaspoon each: salt, black pepper, nutmeg and dried thyme
1 teaspoon fresh chopped sage leaves
1/4 teaspoon each: garlic pepper and salt
6 cups cubed French bread (about ½ large French roll)
1 tablespoon grated Parmesan cheese
1/2 cup crumbled bacon, cooked crisp
1/2 cup shredded Gruyère (or Swiss) cheese

Preparation

Heat 1/4 cup butter in heavy pot; add onions, carrots and garlic.
Sauté over medium-low heat for 5 minutes or until tender, stirring frequently.
Add wine and simmer for 2 to 3 minutes, or until liquid has reduced.
Add chicken broth, pumpkin puree and brown sugar; simmer an additional 5 to 8 minutes, stirring occasionally.
Remove from heat.
Working in several smaller batches, add mixture to food processor bowl fitted with a steel blade and puree until smooth.
Return to pot; add heavy cream, salt, black pepper, nutmeg and thyme.
Simmer over low heat for 2 to 3 minutes. Keep warm.
To make croutons: combine 1/4 cup melted butter, sage, garlic pepper and salt in a large skillet.
Add cubed bread and toss to blend; heat over medium-low heat for 3 to 4 minutes, or until golden, stirring frequently.
Remove croutons from heat, add Parmesan cheese and stir to blend.
To serve: ladle soup into bowls; top each with croutons, bacon and shredded cheese.

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Smoky BBQ Spiced Pumpkin Seeds

Pumpkin seeds are such a healthy, low-calorie snack, so if you're carving those jack-o-lanterns this week, rather then tossing them, roast them in the oven for a high-nutritive snack.

You can simply toss them with salt (Madison loves them with garlic powder and salt) and use this recipe as a guideline, but if you want something with more flavor, try seasoning them with this smokey, spicy, savory combination that mimics the flavor of BBQ potato chip seasoning.

Click Here To See The Full Recipe...

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Recipes: Buttermilk Pumpkin Pie

 

Tagged:
brown sugar, buttermilk, desserts, pie, pie crust, pumpkin pie spice, pumpkin puree, pumpkins, vanilla extract,

Recipe Courtesy of Cooking.com.

This pie is lighter in texture than traditional pumpkin pie. The buttermilk flavor is wonderful. This pie is great served room temperature or chilled.

Nutrition Facts

Serves 8

Facts per Serving

Calories: 358 Fat, Total: 22g Carbohydrates, Total: 35g Cholesterol: 135mg Sodium: 219mg Protein: 7g Fiber: 1g % Cal. from Fat: 55% % Cal. from Carbs: 39%

 

Foodie Byte

Ingredients

1/2 recipe, 1 disk, Basic Flaky Pie Crust Dough
3 eggs
1 egg yolk
3/4 cup firmly packed light brown sugar
2 tablespoons all-purpose flour
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
3/4 cup canned pumpkin puree
3 tablespoons melted butter
1 1/4 cups buttermilk
BASIC FLAKY PIE CRUST DOUGH: 2 1/2 cups all-purpose flour
1 rounded tablespoon sugar
1 rounded teaspoon salt
1/2 cup chilled unsalted butter, cut into pieces
2/3 cup frozen vegetable shortening, cut into pieces
4-6 tablespoons ice water
2 teaspoons apple cider vinegar

Preparation

BASIC FLAKY PIE CRUST DOUGH: Combine flour, sugar and salt in food processor; pulse to blend. Add butter and shortening and cut into flour mixture using on/off turns. When mixture resembles coarse meal, transfer to large bowl.
Combine 4 tablespoons ice water and cider vinegar in small bowl; pour over flour mixture. Stir with fork until moist clumps form, adding additional 2 tablespoons ice water if necessary.
Gather dough into 2 balls and flatten balls into disks. Wrap in plastic and chill 30 minutes or up to 4 days. Well-wrapped dough can be frozen up to 2 weeks. Allow dough to soften slightly at room temperature before continuing.
Roll out dough on lightly floured surface to 12 inch round. Carefully transfer to 9-inch pie pan. Press into pan. Trim and decoratively crimp edges. Let stand in refrigerator for 2 hours or overnight. Freeze until firm, about 15 minutes.
Preheat oven to 400ºF. Bake crust until just golden, about 15 minutes. Reduce oven temperature to 350ºF.
Meanwhile, whisk eggs, egg yolk and sugar in large bowl until blended. Mix in flour, pumpkin pie spice and vanilla. Stir in pumpkin and butter, then buttermilk. Pour filling into crust. Bake until set (center will puff slightly) about 45 minutes. Cool completely.

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Recipes: Pumpkin Bread with Brown Sugar Glaze

• Prep Time:20 minutes
• Cook Time:1 1/2 hours
• Serves:12

 

Tagged:
autumn, bread, fall, holidays, pecan, pumpkin, thanksgiving,

This time of year everyone starts thinking about baking for the holidays. This pumpkin bread has great flavor and is a real treat to share with family and friends.

Why Try? Anyone looking for a good pumpkin bread recipe will not be disappointed in this one - not too sweet, not too spicy and super moist.

 

 

Foodie Byte

Plumping up the raisins in the rum helps add great flavor. If you keep it in an airtight container this bread will last for days.

Ingredients

1 tablespoon plus 1 cup (2 sticks) unsalted butter, softened
3 1/2 cups unsifted all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3 cups sugar
2/3 cup milk
1 15 ounce pureed pumpkin
2 large eggs
1 cup raisins
1/4 cup rum
1/2 cup chopped pecans

For Glaze:
4 cups apple cider
3 tablespoons brown sugar
2 tablespoons heavy cream
4 tablespoons butter, diced

Preparation

Preheat oven to 350°F.
Grease bread pan with butter and dust thoroughly with flour.
Whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
Add raisins to the rum and soak 30 minutes. Drain.
Cream together butter and sugar until light and fluffy. Add milk, pumpkin, and eggs, beating well after each addition.
Mix in reserved dry ingredients.
Combine well and add raisins and chopped pecans.
Pour batter into prepared pan and bake for 60 to 75 minutes.
For Glaze:
In a medium size sauce pan add cider and heat over medium heat reducing cider to ½ cup.
Add brown sugar and cream to the cider and, while still cooking, add dices of butter several at a time whisking together to form a creamy glaze.
Let cool.

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Recipes: Pumpkin Spice Panna Cotta

• Prep Time:5 hours
• Cook Time:5 minutes
• Serves:6

 

Tagged:
gelatin, gingersnap cookies, orange slices, pumpkin puree, seasonal coffee mate sugar free pumpkin spice, whipping cream,

Need an easy dessert to satisfy your pumpkin craving? This recipe for Pumpkin Spice Panna Cotta is courtesy of Nestle Coffee-mate.

 

Foodie Byte

Ingredients

1 envelope (7 grams) unflavored gelatin
3 tablespoons ice cold water
1 cup Seasonal Coffee-mate Sugar Free Pumpkin Spice
1 cup whipping cream
1/2 cup pure pumpkin puree
Orange slices (optional)
Crushed gingersnap cookies (optional)

Preparation

Spray six 4-ounce ramekins or custard cups with nonstick cooking spray and set aside.
Sprinkle gelatin over water in a small bowl; let stand for about 5 minutes or until softened.
Whisk Coffee-mate, cream and pumpkin in a 2-quart saucepan; cook over medium-low heat, whisking constantly, until warm.
When warm, add gelatin mixture to Coffee-mate mixture; whisk until gelatin is completely dissolved.
Pour mixture into prepared ramekins or custard cups.
Refrigerate for 4 to 5 hours.
Serve in ramekins topped with orange slices and crushed cookies. Or, to unmold, run a small knife around inside each ramekin, then dip ramekin bottoms in hot water for about 15 seconds and pat dry.
Place dessert plates over ramekins; invert and shake gently to loosen.

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Recipes: Pumpkin Pie Martini

• Prep Time:5 minutes
• Cook Time:N/A
• Serves:1

 

Tagged:
creme de cacao liqueur, graham cracker, honey, seasonal coffee mate sugar free pumpkin spice, vanilla vodka,

A Pumpkin Pie Martini is a fun way to celebrate the season! Here's a recipe courtesy of Nestle® Coffee-Mate.

 

Foodie Byte

Ingredients

3 ounces vanilla vodka
3 ounces crème de cacao liqueur
1-1/2 ounces Seasonal Coffee-mate Sugar Free Pumpkin Spice
Honey
1 graham cracker, crushed (optional)

Preparation

Place graham cracker crumbs in a shallow plate.
Lightly rub a small amount of honey around rim of glasses.
Invert glasses into crumbs; gently twist so that crumbs coat rims.
Fill a cocktail shaker half way with ice.
Add vodka, crème de cacao and Coffee-mate and shake well.
Strain mixture into prepared glasses.

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Apple-Stuffed Pork Loin with Moroccan Spices

Pork and apples are a classic combination, so naturally an apple stuffed pork loin makes perfect sense – especially apples that have been sauteed with onions and a fragrant blend of Moroccan spices.

This recipe is from Mark Bittman’s new book Mark Bittman’s Kitchen Matrix. The book is based off his New York Times Magazine Matrix series, where he prepares one ingredient/dish several ways.

Stuffing the pork was easier than expected. You start by inserting a thin knife into both ends of the pork loin, then you use the handle of a wooden spoon and push it through. Once the hole is made I used a wooden spoon with a wider handle to make the hole larger.

The pork was delicious, actually even better than I expected. The spices were so perfect with the apples and onions, I will certainly be making this again. A great dish if you're entertaining and also perfect for the holidays.

Click Here To See The Full Recipe...

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Recipes: Halloween Cookies

 

Tagged:
autumn, cats, confectioners sugar, cookies, food coloring, halloween, skulls, vanilla, witches,

Cookies shaped like skulls, cats, witches and jack-o’-lanterns are just the thing for that most frightful of holidays. After baking the cookies, you can sandwich them together with buttercream frosting and decorate as desired.

Recipe courtesy of Williams-Sonoma.com

 

Foodie Byte

Ingredients

FOR THE COOKIES: 4 sticks unsalted butter
1 1/2 cups granulated sugar
6 egg yolks
1 tablespoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
FOR THE BUTTERCREAM: 8 tablespoons (1 stick) unsalted butter
3 cups confectioners sugar, sifted
2 tablespoons milk, plus more, if needed
1/4 teaspoon salt
Food colorings (optional)

Preparation

Have all the ingredients at room temperature.
To make the cookies, in the bowl of an electric mixer fitted with the flat beater, beat together the butter and granulated sugar on medium speed until light and fluffy, about 4 minutes. Add the egg yolks one at a time, beating well after each addition. Beat in the vanilla.
In a sifter, combine the flour, baking powder and salt. Sift the flour mixture directly onto the butter mixture. Beat on low speed until well mixed.
Turn the dough out onto a work surface and divide into 4 equal portions. Shape each portion into a ball, then flatten the balls into disks. Wrap in plastic wrap and refrigerate until chilled, at least 4 hours or up to 2 days. Let the dough soften slightly at room temperature before continuing.
Place 1 dough disk between 2 sheets of waxed paper or parchment paper and roll out to 3/16-inch thickness. Refrigerate until firm, about 30 minutes.
Dip Halloween cookie cutters in flour. Cut out an equal number of each shape, pressing an imprint on only half of the cutouts. Using a large metal spatula, transfer the cookies to the prepared pans. Gather up and reroll the scraps, refrigerate until firm and cut out more cookies. Repeat with the remaining dough disks. Refrigerate the cookies for 15 minutes before baking.
Bake the cookies until they are golden on the edges, 10 to 12 minutes. Transfer the pans to wire racks and let the cookies cool completely on the pans.
Meanwhile, make the buttercream: In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until light and creamy, 2 to 3 minutes. Reduce the speed to low, add the confectioners' sugar, the 2 tablespoons milk, the vanilla and salt, and beat until smooth and combined, about 2 minutes. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat until fluffy, about 3 minutes.
If the frosting is dry, add more milk, 1 teaspoon at a time, until it is creamy but still holds peaks. Tint with food colorings as desired.
For sandwich cookies: Spread 2 teaspoons buttercream on top of the solid cookies. Top with an imprinted cookie and gently press together. Decorate the tops of the sandwich cookies as desired. Store the cookies in an airtight container at room temperature for up to 1 week. Makes about 24 sandwich cookies.

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Recipes: Pumpkin Tortelli with Brown Butter and Sage

• Prep Time:3 hours
• Cook Time:45 minutes
• Serves:6

 

Tagged:

Aromatic, velvety gray-green sage is a perennial that grows in profusion all over Italy. In Roman times, it was prized for both its medicinal properties and as a flavoring. Today, its chief use is culinary, including in such traditional recipes as chicken livers sautéed in butter and veal saltimbocca. Here, it infuses melted butter, to create a common northern Italian preparation for saucing stuffed pastas, in this case tortelli, a classic Lombardian ravioli.

This recipe courtesy of Williams-Sonoma

Adapted from Williams-Sonoma Essentials of Italian by Michele Scicolone (Oxmoor House, 2007).

 

Foodie Byte

Ingredients

For the filling:
1 sugar pie pumpkin or butternut squash, about 1 1/2 pounds
1 egg yolk
1/4 cup grated Parmigiano-Reggiano cheese
Sea salt and freshly ground pepper, to taste
Pinch of freshly grated nutmeg
Flour for dusting
1 pound fresh egg pasta dough (see related recipe)
2 tablespoons salt
For the sauce:
8 tablespoons (1 stick) unsalted butter
About 10 small fresh sage leaves

Preparation

Preheat an oven to to 400°F. Line a rimmed baking sheet with parchment paper.
Cut the pumpkin in half lengthwise, discarding the stem. Scoop out the seeds and discard. Peel the pumpkin halves and cut the flesh into chunks. Place on the prepared baking sheet and bake until very soft when pierced with the tip of a knife, about 25 minutes. Let cool to the touch, then put into a food processor. Process the roasted pumpkin until smooth. Add the egg yolk and cheese and pulse to blend. Season with salt, pepper and nutmeg and pulse to combine. Set aside.
Lightly flour 2 rimmed baking sheets.
Make the pasta dough according to the recipe, then divide and roll out each piece into a sheet 1/16 inch thick, as directed in the related tip at left. Trim each pasta sheet into long, 2 1/4-inch-wide strips that will fit on one of the prepared baking sheets. Layer the strips on the sheet, spacing them so they don’t touch and separating each layer with a lightly floured kitchen towel.
To make the tortelli, place a pasta strip on a floured work surface. Use a 2-inch round pastry cutter to make pasta circles. Place 1 tsp. filling in the center of half the circles. Lightly brush a little water around the filling, top with the remaining circles and press the edges to seal. Repeat with the remaining strips.
Place the filled tortelli in a single layer on the second prepared baking sheet, separating each layer with a lightly floured kitchen towel. Keep the top layer covered as you prepare the remaining tortelli. They will keep, refrigerated, for up to 3 hours before cooking.
To make the sauce, in a large fry pan over medium heat, melt the butter. Cook, swirling the pan, until the butter foams and begins to brown. Add the sage and cook until the leaves crisp slightly and the butter turns nut brown, about 3 minutes. Be careful not to burn the butter. Remove from the heat and cover to keep warm.
Meanwhile, bring a large pot three-fourths full of water to a rolling boil. Add the 2 tablespoons salt and then the tortelli and stir gently. Cook, stirring occasionally and adjusting the heat so the water simmers gently, until the tortelli rise to the surface and are al dente, 3 to 4 minutes.
Return the fry pan with the sauce to low heat. Using a large slotted spoon, transfer the tortelli to the sauce and toss gently to coat. Divide among warmed plates and serve immediately.

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Seattle Sunshine Bowl

A bowl of goodness – quinoa, grilled chicken, white beans, chopped veggies, pumpkin seeds, feta, and scallions, all topped with a yellow Sunshine Sauce. Please welcome guest post and my dear friend, Heather K Jones.

Hey there, I’m Heather K. Jones. I’m a registered dietitian, a nutrition consultant for Skinnytaste, and the founder of Smaller Size Bigger Life, an online coaching program for women who struggle with emotional eating, binge eating, overeating, or body image issues.

I’m so excited to guest post on Skinnytaste today (thank you, Gina!), because I’m sharing a recipe from the streets of Seattle… literally!

My two sisters and I live in the Seattle neighborhood of Queen Anne, and every Thursday we meet at the local Farmers Market. It’s the best place to get the freshest organic produce, as well as local meat, cheese, honey, flowers and more.

The market is also a Seattle street-food dream – tons of local food trucks and carts gather at the market each week, and it’s so much fun sampling all of the wonderful dishes. One of our favorite food carts, I Love My GFF (Gluten-Free Food), also happens to be the healthiest.

Their signature Sunshine Bowl is a delicious (and nutritious!) mix of quinoa, grilled chicken, white beans, chopped veggies, pumpkin seeds, feta, and scallions, all topped with a yellow Sunshine Sauce.

The secret to this bowl is definitely in the sauce—a yummy combo of almonds, lemon, honey, and basil. It took my sister Lori (she’s a wiz in the kitchen) and I a while to re-create the Sunshine Sauce at home, but after a few tries I think we finally nailed it. I hope you enjoy this Sunshine Bowl as much as we do!

Click Here To See The Full Recipe...

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