As always I continue to look for fun new ways to use pumpkin. I was trying to come up with something fun for a brunch and I figured a pumpkin spread would work great. With an idea of hummus in my mind this is what I created.
1 1/2 Cups Pumpkin
1 Can Chickpeas
2 Tbs Peanut Butter
2 Tbs Almond Milk
1/2 Vanilla Extract
Pinch of Salt
2 tsp Pumpkin Spice
2 Tbs Brown Sugar
1 Tbs Splenda
Start by blending chickpeas, almond milk and peanut butter in a food processor until smooth. Nest add all remaining ingredients. Once its well blended place in a clean bowl and store in fridge until you read to serve but for at least 30 min.
As a kid I loved the strawberry powder that I would stir in milk almost daily. Something about the tangy, fruity flavor that makes milk a very special treat. It’s been many years since I have had it but I came up with this completely by accident. I was working on another recipe whenI realized what I did. Not only did I recreate the nostalgia but I made in low cal and guiltless.
1 Pack Sugar Free Strawberry Jell-O Mix
1 3/4 Cups Powder Sugar
Milk of your Choice
In a jar or container place sugar and jell-o. Place lid on top and shake like crazy.
When your ready to serve add 1 Tbs of mix to 8oz of milk and stir or shake. Enjoy!
Another simple gluten free bread that easy to make with no gluten free flour in the house. Spice it how ever you want. It cooks super fast so keep an eye on it.
2 Cups Corn Meal
1/3 Cup Parm Cheese
2 Cups Any Kind of Milk
3 Tbs Honey or Maple Syrup ( or a little of both )
2 Tbs Sugar
2 tsp Salt
2 Tbs Melted Butter
1/2 tsp Chile Pepper
1 tsp smoky Paprika
2 tsp Baking Soda
Place everything except for milk in a bowl and mix well. Feel free to change spice up how ever you want. Then add milk. It will look very wet but mix well and let stand for five minutes before placing in square baking dish. Spray backing dish well and pour in batter. Bake at 450 for 20 minutes and watch that it does not burn.
Enjoy warm with butter or honey.
I have done something similar but this one is a different base that worked out great. Easy gluten free sweet bread for anyone that has no gluten free flour at home. I actually went home for the holidays and needed some type of bread for breakfast and this is what I came up with.
1 1/2 Cups of crushed Pecans
1/2 Cup Walnuts
5 eggs ( yolks and whites separated)
1 Cup Sugar
1 tsp Cinnamon
1 tsp Nutmeg
1 Pinch Salt
1/2 Tbs Vanilla
1 Tbs Rum
2 tsp Baking Powder
Place the eggs in two separate bowls and whisk both well until light and fluffy. Add sugar to yolks and whisk again. Add spices, salt, vanilla, rum and baking to yolks and mix well. Then add the nuts and mix very well. Return to the egg white and whisk until peaks form. Slowly pour fluff egg whites to the nut yolk mix and carefully incorporate it all with out deflating.
Bake on 350 for about 30 to 35 minutes.
I was recently asked to do a Valentines special for a local network. I was having fun coming up with recipes and this one great! Warning it is addictive!
9 Cups Gluten Free Chex Mix
3 Tbs Butter
1 Cup Chocolate chip’s
2 Cups Powder Sugar
1 Pack Sugar Free Jello Mix ( I used strawberry but any one would work)
Start by melting chocolate and butter in a bowl in the microwave. Pour melted mixture on top of Cereal and mix well very gently. This next step is great for a kid to do. In a large container with lid or a big zip lock bag pour the whole packet of Jell-o mix and all the sugar. Shake the sugar mixture and then add all the chocolate covered cereal. Shake..Shake…..SHAKE! Until every chocolate morsel is covered.
I apologize about the image, this stuff was so good we all ate it to fast to take a picture. Fell free to change up the chocolate type and jello flavor for a fun combo. Like white chocolate and lime, milk chocolate and orange or even raspberry and dark chocolate. Have Fun!
The other day I was really in the mood for mashed potatoes but I did not want to eat something so starchy and high in carb. This worked out great and would go well with anything.
1 Large Squash peeled
2 Tbs Light Cream Cheese
1 Tbs Salt
1 Tbs Grated Cheese
Start by cutting the large squash in chunks. Place squash into pot with boiling water and salt. Once the squash is soft, drain and return to pot. Mash with a potato masher and add both the cream cheese and grated cheese. Mash and mix well.
Serve hot and enjoy.
I love every type of hot chocolate imaginable. I am lucky to live in a city with tons of special little hot chocolate places. Since I like to lighten things up this is my recipe that will make you next mug of steamy hot chocolate completely guiltless.
2 Tbs Coco Powder ( Hershey makes a great one)
1 – 2 Tbs Any Sugar
2 Cups Water
1/4 Cup Skim or Almond Milk
1/2 tsp Salt
1 tsp Vanilla
* Cinnamon or Spice Optional
** marshmallow, whip, peep or candy cain for garnish
Place everything in a small pot and whisk well. Bring mixture to a boil and lower to a simmer. Simmer uncovered for about 15 minutes whisking frequently. Cook until thickness you desire is reached. Serve with any topping you want. I love using festive peep for the holidays.
Once upon a time I met a boy who first told me a story about his love of cooking. After a long day of work and hanging out he offered to bring food over and make some famous soup. Being the foodie I am, I welcomed the idea. After a short trip to the store he was off banging away in the kitchen and cooking up a storm. Not allowing me to taste anything until it was done. Hours later after talking well into the early hours of the morning I was served a wonderful bowl of tortilla soup. It was savory with a little spice. With the warm broth, colorful veggies, fresh herbs and crunchy topping I knew this was something special. This was a soup made with love and the game was over. I found my prince because of a bowl of soup.
3 Cups Chopped Cooked Chicken or Turkey ( Great use of left overs 🙂
1 Big Can Crushed Tomatoes
5 Cups Broth
2 Celery Stalks Chopped
1 Can Corn
1 Can Black Beans
1 Onion Chopped
2 Cloves Garlic
1 Tbs Salt
1 Tbs Chili Powder
1 Tbs Cumin
2 Bell Peppers
1 Cup Cilantro Chopped
* optional tortilla chips to top
Start by browning all onions, garlic, celery and bell peppers in a well sprayed large pot, cook till translucent and soft. Add broth, tomatoes and juice of the lime and bring to a boil. Add spices and lower heat to maintain a low simmer. Finally add turkey, corn, beans and cilantro. Cook at a low simmer for about 2 hours. Serve hot with tortilla chips on top.
For the holidays, I have been looking for fun new gluten free appetizers. Since I try to incorporate veggies as much as possible , I figured stuffing mushrooms would be great. This recipe was a hit with my family for dinner and the few leftovers became part of my egg dish in the morning.
2 Packs Baby Bella Mushrooms
2 Cup Ricotta Cheese
2 tsp Salt
2 tsp Pepper
2 Cloves Garlic Chopped
1 Medium Size Onion Chopped
1 Pack Frozen Spinach ( thawed )
One Cup Gluten Free Bread Crumbs or Crushed Nuts
1/4 Parm Cheese Grated
Small amount for Onion and Garlic Powder
Salt and Pepper to Taste
Start by cleaning the stem out of the mushroom ( save the stem).
Oil Mushrooms and lay on cookie sheet. Place cheese, salt, pepper, mushroom stems in big bowl or food processor. Then stuff filling into mushrooms.
Next, take all the indigents for the topping and mix together. Pour topping all over mushrooms and broil on low for 5-10 minutes until the topping starts to brown and mushrooms are cooked.
I have really been getting into the new speakeasy trend in the city. A fun bar that is kinda hidden, has fancy drinks and makes you feel like your doing something different then the normal bar scene. I love to learn about the fancy cocktails and what makes them worth the extra few bucks. Normally its the extra effort or more expensive ingredients. When I try something new I love to re-create it.
After my birthday this year my friends were all talking about this go-go bar that has amazing Whisky Sours made with egg whites. Once I tried it I was in shock. As exotic as it sounds this stuff is good. No sour mix and this stuff is smooth. Give it a try.
2 oz Whiskey
Juice of one Small Lemon
2 tsp Sugar
1 Egg White
The trick to this is all into the shaking. Place the egg white into a container with a screw top like a quart container or something smaller. Close lid tight and shake it like crazy till you get a really nice foam. Then add sugar and shake again. Last add lemon and whiskey and shake again.
Depending on how you like it either serve over ice or shake with ice and strain. I love using liquor rock that you keep in the freezer and they never melt.
Serve in a fun glass and enjoy!