Pumpkin Cinnamon Rolls*

oct-2009-052 Another pumpkin recipe that sure will please you. It’s low carb as well, so you can freely enjoy it.

INGREDIENTS:

  • 1 tbsp yeast
  • 1 cup milk of choice
  • 2 tbsp sweetener of choice (not xylitol or stevia)
  • 2 1/2 cups whole-wheat pastry flour, spelt flour, or all-purpose organic flour, whey protein, or a combination,
  • 2 tbsp baking powder
  • 1/4 cup sugar of choice
  • 1/8 tsp pure stevia extract, or 4 more tbsp granulated sugar of choice
  • 3/4 tsp salt
  • 2 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 4 tbsp melted coconut oil or full-fat (but trans-fat-free) butter-type spread
  • 2 tsp pure vanilla extract
  • 5 tbsp whole-wheat pastry or all-purpose organic flour
  • 3 tbsp sugar of choice
  • 1 tbsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • optional, 1/2 cup raisins
  • scant 1 cup pumpkin puree
  • dash salt

INSTRUCTIONS:

Pumpkin Cinnamon Rolls recipe: Warm the milk in a small measuring bowl. You want it warm, but not boiling: if you have a candy thermometer, it should read 110 degrees F. Stir in the 2 tbsp sweetener, sprinkle the yeast on top, and set aside for 5 minutes. During this time, it should bubble up. (If it does not bubble up, either your yeast is no good or your milk was too hot or cold.)

In a large measuring bowl, combine the 2 1/2 cups flour, baking powder, 1/4 cup sugar of choice, stevia, salt, the 2 tsp cinnamon, and 1 tsp pumpkin pie spice. Stir very well.

Stir the melted oil and vanilla extract into the milk mixture, then pour this into the large measuring bowl of dry ingredients and stir to form a dough. Especially if using spelt flour, you may need to add a little extra flour until it’s dry enough to form a dough. Form dough into a ball, then place in a lightly-greased large bowl. Cover loosely with a towel, and set in a warm place to rise 20 minutes or until doubled in size. (If your oven has a “bread proof” setting, this is the perfect place to let your pumpkin cinnamon rolls rise.)

Meanwhile, stir together all remaining pumpkin cinnamon roll ingredients (except the 5 tbsp flour) in a medium measuring bowl. Set aside. Lightly grease a 9×13 baking pan. Set aside.

After the dough has risen, punch dough to deflate. Knead dough with your hands, adding the 5 tbsp flour as you knead so that the dough is not sticking to your hands. Knead 5 minutes. On a lightly-floured surface, roll out the dough into a very thin rectangle. Spread the contents of the medium mixing bowl evenly on top. Carefully roll up the dough, lengthwise, lifting and rolling the dough.

Using a large, sharp knife, slice dough into 13 even rolls, wiping the knife after each cut. The filling may ooze out a bit, but this is okay. Place the rolls in the prepared baking pan, and return to the warm place for 30 minutes. Preheat oven to 325 degrees F. When it reaches this temperature, place cinnamon rolls in the oven and bake 20 minutes. Glaze with the recipe below:

For the Glaze:

1 1/2 cups powdered sugar or Sugar-Free Powdered Sugar
3 1/2 to 4 tsp milk of choice (or more or less to achieve desired glaze thickness)
Whisk ingredients together to form a glaze. Using a spoon, drizzle evenly over pumpkin cinnamon rolls.

SERVES: 12

NOTES: use whatever sugars work for you. I used 1 c organic flour, 1/2 c spelt, 1/2 coconut flour, and 1/2 c whey protein. include raisins if you wish, and or chopped walnuts

SOURCE: Chocolate Covered Kate

Pumpkin Pie Custard*

o-CUSTARD-YUM-570 Around the fall, recipes using pumpkin explode across the Internet. Everybody wants to pumpkin everything, including ice cream. But everyone knows pumpkin pie and a custard is nearly a pie, and no crust, means easy.

Enjoy.

INGREDIENTS:

  • 1 cup pumpkin puree
  • 1 cup erythritol (or sweetner alternative of your choice)
  • 2 eggs
  • 1 tub marscapone ( 8 oz)
  • 1 tspn lemon juice
  • 1 tspn ginger
  • 1/2 tspn vanilla essence
  • 1/2 tspn nutmeg

INSTRUCTIONS:

  1. Preheat the oven to 190C/350 degrees.
  2. Beat the pumpkin puree and erythritol with an electric mixer. Mix well.
  3. Add the eggs and blend.
  4. Add the spices, vanilla essence and lemon juice and blend.
  5. Finally, add the mascarpone and blend until smooth.
  6. Pour into an oven dish and bake for 55 minutes.
  7. Eat and enjoy!

SERVES: 8

NOTES: Top with whipped cream. Add a almond crumb crust and you have a pie.

SOURCE: Divalicious Recipes

Spicy Pasta With Bucatini

img_1730 Mention pasta and you have my attention. This is a spicy and rich sauce and the pasta is perfect, thick and perfectly married to the cream sauce that accompanies it.

Enjoy.

INGREDIENTS:

2 Tablespoons Olive Oil
3/4 Cup Finely Chopped Onion
3 Garlic Cloves, Minced
1 Pound Italian Sausage Links (Mild or Spicy), Casings Removed
1 Cup Dry White Wine
1 (14 Ounce) Can Chopped Tomatoes
1 Tablespoon Tomato Paste
1 Teaspoon Dried Oregano
Salt & Pepper
1 Finely Chopped Hot Chili Pepper (Optional – See Notes Above)
3/4 to 1 Cup Heavy Cream
6 Tablespoons Chopped Parsley Leaves
Pasta of Choice

INSTRUCTIONS:

Heat oil in heavy skillet over medium-high heat.
Add onion and garlic and sauté until golden brown and tender, about 5 minutes.
Add the sausage and sauté until golden brown and cooked through, breaking up with two forks as it cooks, about 7 minutes.
Drain any excess drippings from skillet, the add wine and boil over high heat until almost all liquid evaporates, about 2 minutes.
Add tomatoes and tomato paste and mix well.
Season with oregano, salt, pepper and hot pepper if using.
Simmer 5 minutes, then add the cream and parsley, and simmer until sauce thickens slightly, about 5 minutes.
Use to top hot cooked pasta.

SERVES: 4

NOTES: Use Italian sausage, hot or mild, or use any pork sausage that you like. Could easily be used with andouille sausage.

SOURCE: Italian Food Forever

Southern Chicken Cacciatore

2P_P_081015_SouthernStyleChickenCacciatore

2P_P_081015_SouthernStyleChickenCacciatore

This is a bit different from my usual chicken cacciatore, but we really liked it immensely. And so I offer it to you.

INGREDIENTS:

  • 3 Boneless, Skinless Chicken Thighs
  • ¾ Cup Yellow Grits
  • 1 Red Bell Pepper
  • 1 Tomato
  • 1 Yellow Onion
  • 1 Bunch Basil
  • 2 Tablespoons All-Purpose Flour
  • 2 Tablespoons Butter
  • 2 Tablespoons Capers
  • 2 Tablespoons Tomato Paste
  • 1 Tablespoon Molasses
  • 1/2 Tablespoon Southern Cacciatore Spice Blend (Smoked Sweet Paprika, , Ancho Chile Powder, Garlic Powder,  & Cayenne Pepper) To this add  1 tbsp each of fresh oregano and fresh parsley.

INSTRUCTIONS:

  1. Wash and dry the fresh produce. Core and medium dice the tomato. Cut out and discard the stem, ribs and seeds of the bell pepper; medium dice. Peel and small dice the onion. Pick the basil leaves off the stems; discard the stems. Roughly chop the capers.
  2. In a large pot, heat 3 cups of water and a big pinch of salt to boiling on high. Once boiling, slowly whisk in the grits; reduce the heat to low. Cook, whisking frequently to break up any lumps, 10 to 12 minutes, or until the water has been absorbed and the grits are tender. (If the grits seem dry, gradually add up to ¼ cup of water to achieve your desired consistency.) Remove from heat. Whisk in the butter until thoroughly combined; season with salt and pepper to taste. Cover and set aside in a warm place.
  3. While the grits cook, in a large bowl, combine the flour and half the spice blend; season with salt and pepper. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned chicken in the flour-spice blend mixture (shaking off any excess). In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the coated chicken. Cook 4 to 6 minutes per side, or until golden brown and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan.
  4. Add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the onion, tomato and bell pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened and fragrant. Add thetomato paste and remaining spice blend; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the tomato paste is dark red. Add themolasses, capers and 1 cup of water. Cook, stirring occasionally, 6 to 8 minutes, or until thickened and saucy.
  5. To the pan of sauce, add the cooked chicken (along with any juices from the plate), ⅔ of the basil (tearing just before adding) and ¼ cup of water. Cook, stirring occasionally and spooning the sauce over the chicken, 1 to 2 minutes, or until the chicken is thoroughly coated. Remove from heat and season with salt and pepper to taste.

SERVES: 3

NOTES: You can easily use bone in thighs, or other chicken pieces, or add a fourth and it will serve four..

SOURCE: Blue Apron

Cheesy Meatball Sliders

Back-to-School-Meatball-Sub These are great on a football Sunday or any other day. Adapt the sauce as you desire, or make as given. It is a delicious finger food.

INGREDIENTS:

  • ¼ cup olive oil
  • 1 onion, chopped
  • Kosher salt, freshly ground pepper
  • 2 garlic cloves, finely chopped
  • 2 28-oz. cans crushed tomatoes
  • 1 tablespoon light brown sugar
  • 1 tablespoon red wine vinegar
  • 1 bay leaf
  • Vegetable oil spray
  • 2 slices country bread, crusts removed, torn into small pieces
  • ½ cup milk
  • 1 pound ground chicken
  • 2 ounces finely grated Parmesan, plus more
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 2 garlic cloves, finely chopped
  • 2 eggs, beaten
  • 1½ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 12 slider rolls, preferably potato

INSTRUCTIONS

  1. Heat oil in a large saucepan over medium-high heat. Add onion and season with salt and pepper. Cook, stirring often, until onion is softened and translucent, 8–10 minutes. Add garlic and cook, stirring, until fragrant, about 2 minutes. Add tomatoes, sugar, vinegar, and bay leaf and bring to a low simmer. Season with salt and pepper and simmer, partially covered, while you prepare meatballs.
  • Preheat broiler. Lightly coat a rimmed baking sheet with vegetable oil spray and set aside. Combine bread and milk in a small bowl and set aside, tossing occasionally, until milk is completely absorbed, 8–10 minutes. Combine chicken, 2 oz. Parmesan, parsley, garlic, eggs, salt, pepper, and soaked bread in a large bowl; gently mix with your hands until ingredients are fully incorporated. Dampen your hands, then form mixture into 12 balls; place 2 inches apart on prepared baking sheet. Broil, rotating pan once, until meatballs are browned, 8–10 minutes. Add meatballs and any juices to sauce and continue to simmer uncovered, stirring occasionally, until meatballs are cooked through, sauce is thick and chunky, and flavors have melded, 20–25 minutes. Remove from heat and let cool slightly. Top each split roll with a meatball, a dab of sauce, and more Parmesan.

SERVES: 6

NOTES: You can vary this as you desire. Use turkey or pork instead of the chicken. Use your own sauce recipe or one that you like.

SOURCE: Bon Appetit

Winter Minestrone Soup

ei1b02_winter_minestrone.jpg.rend.sni12col.landscape One of the best parts of Fall is undoubtedly soup. There are so many varieties to choose from. From delicate purees to hearty vegetable stews, there is something for everyone.

This has become one of my favorites for its rich yet varied offering. Do give it a try.

INGREDIENTS:

2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled, chopped
2 celery stalks, chopped
3 ounces thinly sliced pancetta, coarsely chopped
2 garlic cloves, minced
1 pound Swiss chard, stems trimmed, leaves coarsely chopped
1 russet potato, peeled, cubed
1 (14 1/2-ounce) can diced tomatoes
1 fresh rosemary sprig
1 (15-ounce) can cannellini beans, drained, rinsed
2 (14-ounce) cans low-sodium beef broth
1 ounce piece Parmesan cheese rind
2 tablespoons chopped fresh Italian parsley leaves
Salt and pepper

INSTRUCTIONS:

  1. Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Saute until the onion is translucent, about 10 minutes. Add the Swiss chard and potato; saute for 2 minutes. Add the tomatoes and rosemary sprig. Simmer until the chard is wilted and the tomatoes break down, about 10 minutes.
  2. Meanwhile, blend 3/4 cup of the beans with 1/4 cup of the broth in a processor until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan cheese rind to the vegetable mixture. Simmer until the potato pieces are tender, stirring occasionally, about 15 minutes. Stir in the whole beans and parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Season with salt and pepper, to taste. Discard Parmesan rind and rosemary sprig (the leaves will have fallen off of the stem.)
  3. Ladle the soup into bowls and serve.

SERVES: 6

NOTES: If you can’t get pancetta, use bacon. If you can’t get swiss chard, use spinach. I buy my parmesan in bulk so when I have shaved off to the rind, I throw it in a bag for the freezer. It’s a great addition to any soup.

SOURCE: Giada De Laurentiis, Food Network

African Peanut Soup

images This was a bit of a gamble. My husband is a staunch opponent to curry. Not that he would know what it tastes like. At least that is what I banked on when I tried this intriguing soup.

It was oh so good.

It was utterly sublime.

I’d recommend you make it.

INGREDIENTS:

2 tablespoons plus 1 teaspoon peanut oil, divided
1 tablespoon curry powder
2 medium onions, sliced (about 4 cups)
2 teaspoons minced garlic
2 large sweet potatoes (about 2 pounds), peeled and cut into chunks
2 cups low-sodium chicken broth
1 (28-ounce) can whole tomatoes, drained and quartered
1 pound ground turkey
1 teaspoon salt, divided
1/4 teaspoon black pepper
1/4 teaspoon cayenne
1/2 cup chunky peanut butter
1/2 cup coconut milk

INSTRUCTIONS:

  1. Heat 2 tablespoons of peanut oil in a large Dutch oven or stockpot over medium-high heat. Add curry powder and cook, stirring constantly for 1 minute. Add onions and cook, stirring occasionally, for 2 minutes. Add garlic and cook for 1 more minute. Stir in sweet potatoes, chicken broth and tomatoes, and bring soup to a boil. Simmer, covered, 20 to 30 minutes.
  2. In a large skillet, heat the remaining teaspoon of peanut oil. Add the turkey and cook, stirring with a wooden spoon to break up any clumps until cooked through. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Drain on paper towels.
  3. Add cooked ground turkey, the remaining 1/2 teaspoon salt, cayenne, peanut butter, and coconut milk to the soup, stirring to combine. Bring mixture to a simmer and cook for 20 minutes.

SERVES: 6

NOTES: substitute either pork or chicken for the ground turkey if you desire. Also, you can use smooth peanut butter, and add a 1/2 c of chopped peanuts to be added at the very end, since they will soften after a while.

SOURCE: Emeril Lagasse