Tag Archives: easy

Instant Pumpkin Pie for Breakfast

I love pumpkin pie but you cant always have your pie and eat it too. YOU CAN NOW!!! Pumpkin pie for breakfast! It is super fast, easy and healthy. A great guilt free spin to a classic.

Ingredients:

1 Cup Pumpkin (From can or your own pured version like the one found in my Pumpkin Break Down Recipe)

1 Egg

1/2 tsp Baking Power

1 tsp Pumpkin Spice

Sweetener Optional*

Place all ingredients in a food processor and beat till will well mixed. Placed in a greased microwaveable round container. Microwave for about 2 minutes. Check to make sure center is firm to the touch and the bottom is no longer wet. Flip out of bowl and serve warm. Enjoy

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Pumpkin Break Down

With all the cooking I do it is important for me to not waste anything. This even includes all the pumpkins that are around my apartment as fall decorations. I don’t see the reason to buy the canned stuff when you make it from any pumpkin the remains after the season. One nice size pumpkin can make about 8 cans worth. I normally break down my pumpkin after Halloween and use it in all my holiday cooking. Pumpkin uses are endless as a great sub to oil in cakes, thickeners in sauces, base for soup, festive smoothies and much much more.

My family jokes that I am a little pumpkin obsessed but no one ever complains when something new and fun comes out of the over. Stay tuned for many great pumpkin inspired recipes to come.

Pumpkin Break Down Procedure –

1 Large Pumpkin ( I recommend 8-10 Pounds)

Water

4 Quart Size Freezer Containers

Start by cutting the pumpkin in quarters with a large knife but be very careful! Pumpkin are tricky and the knife can slide easily. Remove the stem and seeds (save seeds for later roasting).

Place a small amount of water on a backing sheet to about a 1 inch depth. Place pumpkin pieces skin side up on try and bake at 350 degree’s for about 45 minutes or until it is fork tender.

Remove pumpkin from tray and allow to cool for 35 minutes. Scrap pumpkin away from skin and place into large bowl. Depending on the type of pumpkin the flesh may be stringy and this is fine. Once all the pumpkin is removed from the skin strain the water either by hand or in colander over night.

Place pumpkin in separate freezer ready containers or even in zip lock bags. It is very helpful to measure it out and label the container so that you know home much to De-frost for any recipes. I like to use a kitchen hand food hand blender or food processor to pure the pumpkin before freezing. This will create the same exact product you find in the canned pumpkin from the store.

Enjoy!

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2- Step Magic Pulled Pork

I have been making this recipe for years because you can put it together in 5 minutes before work and then come home to a great meal. Goes great with BBQ in the summer and then a great hot comfort meal in the winter.

Ingredients-

1 Pork Tenderloin

2 Cups Diet Root Beer

1 Tbs Balsamic Vinegar

Salt and Pepper

All you need to do is salt and pepper the pork. Then, place it in the slow cooker. Next, Add the soda and balsamic. Put the lid on the slow cook and turn it to low. 8 hours later is will be done. Just shread the meat and place on your favorite gluten free hamburger bun with a little BBQ sauce. You can get my favorite at http://www.onlinebakery.co/. Enjoy

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Apple Fritter

Its hard to get the best fall treats gluten free. Like the apple pies and donuts. I am trying hard to come up with some great alternatives. This time I made a simple and healthy recipe or Apple Fritters. I have been having them for breakfast and cant get enough.

Ingredients –

1 Large apple sliced into 1/4 inch rounds (remove seeds)

1 Large Egg

1 Banana

1 tsp Baking Powder

1/2 tsp cinnamon

In a food processor beat egg, banana, baking powder and cinnamon till batter is formed. Pour batter into bowl. Dip each slice in the batter to coat well and cook on a hot well greased pan. Flip after 2 minutes. Cook apples on medium flame so that they cook completely with out burning the batter. I like to store the finished ones on a cookie tray in a 200 degree over while l finished cooking all the batches.

Serve hot with syrup or power sugar!!!

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Dana Slaw

I have been asking my friend Dana to make a recipe for my blog. Her cooking always inspires me do do fun vegetarian stuff. I changed the recipe a bit to make it vegan. Give it a try and let me know what you think. I would be glad to bug Dana for more.

Ingredients:

Slaw –

Cabbage Grated (I used the store bag of slaw mix because it was on sale and EASY)

1 grated apple or pear (Optional)

1/3 Cup Sunflower or Pumpkin Seeds

1/3 Cup Raisins

Dressing –

1 Tbs Olive Oil

2 Tbs Almond Milk

1 TBS Honey or Maple Syrup

1 TBS Apple Cider Vinegar

1 tsp Marjoram Spice

Salt and Pepper to taste
Mix all ingredients for slaw in one bowl. In a separate bowl mix all dressing ingredients and whisk together well. Pour dressing into slaw ad mix well. Serve as a fun side to a sandwich or soup.

Cooking a disaster deployment. I think this was our chili cook off! I miss those days 🙂

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Slow Cooker Pork Chops

I am never a big pork chop fan because they are so hard to make tender. This was so easy, great for any week day meal.

Ingredients:

1 Pound Pork Chops (I went with boneless)

Salt

Pepper

1 Tbs Paprika

1 Tsp garlic powder

Marinade –

1/4 Cup Red Wine

1/4 Orange Juice

2 Cups Water

4 Bay leaves

1/2 Tbs Rosemary

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I just coated the chops with salt, pepper, garlic and paprika on both sides. Placed them in a container and pours in all tee marinade ingredients. Just letting the rosemary and bay leaves float on top. Leave the whole thing in the fridge over night. In the morning, place it all in the slow cooker on low for 8 hours. Take each one out careful for dinner because they will break apart from being supper tender. Serve with apple butter, polenta (Ancient Harvest Quinoa Polenta version is the best http://www.quinoa.net) and a veggie.

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Enjoy!

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Super Easy Squash

I love all the squash that comes around in the fall but hate the time and mess it makes to prepare it. This recipe is super easy and can be kept around for a long time.

1 Butternut Squash (peeled, seeded and chopped)

1/8 Apple Cider Vinegar

1/4 Orange Juice

1/4 Water

Salt and Pepper to taste

 

Put all ingredients in slow cooker and cook on high for 6 hours. Use a potato masher to mash it down in the cooker. Cook an additional 2 hours on low. If you want to lose some water remove lid at the end and let it cook an additional 30 min.

I keep it in the fridge for a week and always find fun ways to use it!

 

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No Joke Banana Pancake

I am always on the hunt for super easy and healthy breakfast. Can never go wrong with pancakes 🙂 You wont believe this one until you try it.

1 Banana

1 Egg

1 tsp Baking Powder

1 tsp Sugar

(Optional) Pinch of Cinnamon

Put all ingredients in food processor and blend will. Allow mix to sit for a few minutes and then cook on a hot, oiled pan.

I am not sure why but the second batch is always better.

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Peanut Clusters

I have to admit this recipe happened by accident but my cousin Leigh said that I had to post it so here it is.

Ingredients:

2 Cans of Roasted and Salted Peanuts ( Each Can should be about 6 OZ and I found mine at the Dollar Store.
1 Pound melting Chocolate ( check label for gluten free or Vegan)
3 Cups Sugar
3 Cups Water
1/4 Any Color Sprinkles

Crush Nuts in food processor. Place sugar and water in a pot and bring to a high simmer. You have to watch this not to boil over or burn. Simmer till it reduces by half and starts to brown. Please don’t leave the stove while this is happening, it can take about 30 minutes. The liquid will be VERY HOT! Once liquid is thick and light brown pour in crushed peanuts. Stir fast trying mix it all together. Spread on a well oiled baking pan and break it up a bit. Once its cooled, break up into chunks by hand and place in large bowl.
Melt chocolate in double boiler or microwave. Pour melt chocolate in bowl with nut clusters and toss well. Spread back onto baking pan and cover with sprinkles. Let the tray cool in fridge for at least an hour and then enjoy :).

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Egg Drop Soup

Every time I order Chinese food the first thing I get is egg drop soup. It is also the only thing I ever want when I am not feeling well. It is super easy to make and worth a try.

Ingredient:

2 Cups Chicken Broth (gluten free)
1 egg scrambled (you can use only the white of an egg if you prefer)
1/2 Tbsp of Gluten Free Soy sauce
1/2 tsp pepper
2 – 4 Tbsp chopped green onion depending on how much you like

In a pot, boil broth with soy sauce and pepper. Once liquid is boiling lower heat and add egg slowly while whisking lightly with a fork or chop stick. The egg will cook quickly and then remove soup from heat and pour into a bowl. Add green onions and serve while hot.

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