Crustless Pumpkin Pie

Directions:

Preheat oven as directed below. Glass baking dishes without crust require a cooler oven, and in most cases, a longer baking time.

Spray with nonstick cooking spray or lightly grease bottom of baking pan or glass baking dish.

Whisk together the sugar, spices, eggs, pumpkin and evaporated milk. Pour into pan or dish.

Bake as directed below or until knife inserted near center comes out clean.

Cool on a wire rack for 2 hours. Serve immediately or refrigerate.

Pan types:

9-inch-round glass pie dish: 325° F; bake for 55 to 60 minutes

10-inch-round glass pie dish: 325° F; bake for 45 to 50 minutes

8-inch-round cake pan: 350º F; bake for 45 to 50 minutes

9-inch-round cake pan: 350° F; bake for 35 to 40 minutes

8-inch-square baking pan: 350º F; bake for 45 to 50 minutes

8-inch-square glass baking dish: 325º F; bake for 55 to 60 minutes

9-inch-square baking pan: 350º F; bake for 35 to 40 minutes

Healthy Recipes: Zuppa Toscana

PREP TIME 10 MINUTES

COOK TIME 10 MINUTES

TOTAL TIME 20 MINUTES

SERVINGS 6

INGREDIENTS

1 Tbsp extra virgin olive oil

1 lb mild or spicy Italian chicken sausage

1 medium onion, chopped

3 cloves garlic, minced

4 cups peeled and chopped potatoes

32 oz vegetable stock

1/2 tsp oregano

salt and pepper, to taste

1/2 cup half and half

3 cup chopped kale

Instant Pot Instructions:

1. Press the ‘Sauté’ button, and add the olive oil. When the pot is hot, add the chicken sausage and brown it until no longer pink, about 3 minutes.

2. Add onion and garlic and sauté for another 3 minutes. Add potatoes, vegetable stock, and oregano and season with salt and pepper. Stir everything.

3. Lock the lid and turn the valve to ‘Sealing’. Press the ‘Manual’ or ‘Pressure Cook’ button and adjust for 10 minutes, pressure set to ‘High’. When the cook time is over, turn off the Instant Pot by pressing the ‘Turn Off’ button. Carefully quick release the pressure with a wooden spatula by turning the valve to releasing. Make sure you don’t hurt your hands from the steam.

4. Once the steam is completely gone and the metal pin on the lid drops, carefully open the lid and add half and half and the chopped kale to the pot. Stir everything, and serve warm.

Stove Top Instructions:

1. In a large pot over medium heat, cook sausage, breaking up with a wooden spoon, until browned and no longer pink, 5 to 7 minutes.

2. Add onion to pot and let cook until soft, 2-3 minutes, then add garlic and cook until fragrant, 1 minute more. Season with salt, pepper and oregano. Add vegetable stock and potatoes and cook over medium heat, until potatoes are tender, 23 to 25 minutes.

3. Stir in kale and let cook until leaves are tender and bright green, 1-2 minutes, then stir in heavy cream and simmer 2 minutes more.

4. Season with pepper, and serve.

Pumpkin Pie Parfaits

Ingredients:
10 oz. pumpkin yogurt
1 cup 100% Pumpkin Pie Puree
1 Tbsp. honey
1 cup heavy cream
2 Tbsp. powdered sugar
1 tsp. vanilla extract
15 Ginger Snap Cookies
garnish: sprinkle of cinnamon and white chocolate shreds

Directions:
In a small bowl, whisk together the pumpkin, yogurt and honey. In a food processor, pulse the cookies until well blended and turn into a crumb.
In a stand mixer, add the heavy cream. Using the whip attachment, beat the cream until stiff peaks form. Blend in the sugar and vanilla extract. (You will have extra whipped cream)
In a glass of choice for the parfaits, layer the pumpkin mixture first followed by 1 tablespoon ginger snap crumbs and then 2 tablespoons whipped cream. Layer until glass is full or desired amount is added. You can serve with a sprinkle of cinnamon on top and shaved white chocolate. Enjoy immediately—if you try to make this too far in advance, the crumb layer may get soggy!

Rise and Shine! It’s Breakfast Time

Mornings are busy! Often times the last thing we think of before we rush out the door is breakfast. We are hurried getting the kids to school and ourselves to work on-time, maybe the kiddos are complaining they aren’t hungry, maybe they are hungry but nobody is in the mood for cold cereal, we haven’t been able to get to the grocery store and there aren’t many options…the list goes on. Yet, we know that breakfast really is the most important meal of the day. So, what can we do to make sure our children get their day started with full bellies and fueled brains?

• Take advantage of the school breakfast program: Typically,
school breakfast begins serving about 30 minutes before school
starts. Not only is it a time-saver, but it is a cost effective and healthy
option. Free and reduced meal costs are available to families who
qualify (see your child’s school for an application).

• Plan ahead: Think about breakfast the night before and even have
the kids help in breakfast planning. Put together a crockpot breakfast
meal, pre-cut fruit or veggies, assemble breakfast burritos or bake a
breakfast casserole that only needs reheating in the morning.

• Keep it simple: Whole grain toast with peanut butter, fruit
smoothie with Greek yogurt and leafy greens, bagel and cream
cheese, oatmeal with fruit, hard boiled eggs with whole grain English
muffin, and yogurt parfaits with granola and fruit are nutritious and
portable options that can be made in less than 10 minutes.

• Think outside the box: Breakfast does not have to be limited to
typical breakfast food! Dinner leftovers, quick grilled cheese and
fruit, veggie wrap, reheated pizza or even a mug of chicken soup can
be a healthful morning breakfast choice!

• Make breakfast a family habit: Be a positive role model for
your child by eating breakfast yourself every day, create breakfast
meals together and try to develop a morning routine that allows you
to sit down and have a breakfast meal together.

By Annette Anderson
RDN, CD

 

Easy Quinoa Salad

yield: serves 4

prep time: 10 minutes

total time: 10 minutes

 

Ingredients

FOR THE DRESSING:

1/4 cup olive oil

1 clove minced garlic

2 tablespoons lemon juice (1 large lemon)

1 tablespoon golden balsamic vinegar or champagne vinegar

1 teaspoon pure maple syrup or honey

Kosher salt and black pepper, to taste

 

FOR THE SALAD:

2 cups cold cooked quinoa

2 cups fresh spinach leaves, chopped

1 cup chopped cucumber

1 cup halved grape or cherry tomatoes

1 large avocado, pitted, peeled, and chopped

2 green onions, sliced

Kosher salt and black pepper, to taste

 

Directions

First, make the dressing. In a small bowl or jar, whisk together the olive oil, garlic, lemon juice, vinegar, maple syrup or honey, salt and pepper. Set aside.

In a large bowl, combine quinoa, spinach, cucumber, tomatoes, avocado, and green onions.

Drizzle salad with dressing and gently stir until salad is coated with the dressing. Season with salt and pepper, to taste. Serve.

Pork Carnitas

Pork Carnitas

Servings: 10 – 12

Ingredients

5 lb / 2.5 kg pork shoulder (pork butt), skinless, bone-in (4lb/2kg without bone) (Note 3)

1 onion, chopped

1 jalapeno, deseeded, chopped

1 1/2 tsp salt

1 tsp black pepper

4 cloves garlic, minced

2 oranges, juice only (or sub with 3/4 cup fresh orange juice)

Rub

1 tbsp dried oregano

2 tsp ground cumin

1 tbsp olive oil

Instructions

  1. Rinse and dry the pork shoulder, rub in salt and pepper.
  2. Combine the rub ingredients then rub all over the pork.
  3. Place the pork in a slow cooker (fat cap up), top with the onion, jalapeño, minced garlic (don’t worry about spreading it) and squeeze over the juice of the orange.
  4. Slow Cook on low for 8 to 10 hours or on high for 6 hours (or 1h 30 m in an electric pressure cooker on high. If using stovetop pressure cooker, please see notes).
  5. The meat should be tender and falling off the bone. Remove from the slow cooker and let cool slightly. Then shred the pork using two forks.
  6. Skim off the fat from the juices remaining in the slow cooker and discard the fat. Then if you are left with a lot more than 1 1/2 to 2 cups of juice, then reduce it (either in the slow cooker on the sauté setting with the lid off, or in a saucepan). The liquid will be SALTY, it is the seasoning for the pork. Set aside.

To Serve

  1. Heat 1 tbsp of oil in a large non stick pan over high heat. Place shredded pork into the pan, drizzle over some juices. Wait until the juices evaporate and the bottom side is golden brown and crusty. Turn and just briefly sear the other side – you don’t want to make it brown all over because then it’s too crispy, need tender juicy bits.
  2. Repeat in batches (takes me 4 batches) – don’t crowd the pan.
  3. Remove pork from skillet. Drizzle over more juices and serve immediately (if you are using defrosted carnitas, this is not applicable as the juices are already on the meat – see Note 4c).
  4. If you are reheating the carnitas (Note 4), then flip and cook the other side briefly just to warm through. I really recommend only making one side crusty and leaving the other side juicy and moist.

Recipe Notes

  1. If you are using a piece of pork that is not the size I use, you MUST reduce the salt accordingly. If your pork is more than 1 lb / 0.5 kg larger or smaller than the prescribed size, ensure you adjust the other ingredients accordingly as well, not just the salt.
  2. To make this in the oven, add 1 cup of water to the braising liquid. Place in 325F/160C oven for 2 hours, covered, then roast for a further 1 to 1.5 hours uncovered. Add more water if the liquid dries out too much. You should end up with 1 1/2 to 2 cups of liquid when it finishes cooking.

If you make this recipe in the oven, you could skip the pan frying step because you will get a nice brown crust on your pork.

  1. Use pork with the skin removed but leaving some of the fat cap on. The fat adds juiciness to the carnitas!
  2. Taco Fixing suggestions: Diced avocado or make a real proper Guacamole, Pico de Gallo or salsa. Also try pickled red onion, cabbage, lettuce, tomato,
  3. MAKE AHEAD:
    1.  For overnight or up to 3 days, the best option is to shred the meat without pan frying, keep the juices separate, refrigerate, then pan fry to make it golden and reheat the meat, pouring juices over while it is browning per recipe.
    2.  To brown the meat ahead, the meat actually holds up pretty well in terms of staying crispy. It’s even pretty good refrigerated overnight – but a) is definitely better. Keep the juices separate and pour it over just before reheating the pork. You can reheat in the microwave, quickly reheat in the pan or if you have loads, in a foil covered roasting pan in the oven at 180C/350F for around 8 – 10 minutes.
    3.  To FREEZE: This holds up great in the freezer. Pour the juices over the pulled pork (pre browning) and store in ziplock bags or airtight containers. Freeze in small batches for convenience. To use, defrost completely before following the recipe to brown the pork.
    4. STOVETOP PRESSURE COOKER – use a rack to elevate it from the base OR add 3/4 cup of water. Then once the pork is cooked, remove it then simmer to reduce to around 2 cups of liquid.

Video

Recipe: Sweet Chili Salmon With Coconut Jasmine Rice and Broccoli

Sweet Chili Salmon with Coconut Jasmine Rice and Roasted Broccoli

 

Time: 25 minutes      Serves: 4-6

 

Ingredients  

  • 1 can light coconut milk
  • ¼ cup water
  • 1 cup jasmine rice
  • salt and pepper
  • sweet chili sauce (pick your favorite brand)
  • 2 heads of broccoli, cut into florets
  • salmon fillets as needed
  • olive oil
  • Optional: fresh cilantro, green onions, honey roasted peanuts, sesame seeds, lime

 

Instructions

 

  1. Preheat your oven to 425 degrees.

 

  1. Combine coconut milk, water, jasmine rice, and a sprinkle of salt in a pot on the stove. Bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.

 

  1. Spread out the broccoli and salmon fillets on a foil lined baking sheet. Drizzle lightly with olive oil and season to your liking with salt and pepper. Brush the salmon with the sweet chili sauce. Bake for 20 minutes at 425 degrees.

 

  1. After your rice is done, remove lid and fluff the rice with a fork.

 

  1. Plate your food! Combine a small amount of rice with a salmon fillet and as much broccoli as you’d like. Top with fresh cilantro, sesame seeds, and extra chili sauce!