Fun with Pumpkin Pie

My four-year-old decided we should make pumpkin pie.  Good idea.  The kids had fun scooping out the seeds and then we baked our pumpkin.  I wasn't too concerned about making a delicious pie, it was just a fun family activity.  Of course I didn't have any evaporated milk on hand, so I googled a recipe for pumpkin pie without evaporated milk (thanks to my husband for explaining to me how to search with a negative symbol.)  Guess what.  The pie was delicious!  So, I thought I'd share the recipe, because next time I make pumpkin pie, I'm going to use this recipe!

I didn't bother to fuss with the crust; I just let the kids make a pat-in-the-pan crust.  Our pumpkin made 2+ cups of pumpkin puree and I just used it all, even though it was a bit more than the recipe called for.  Also, the baking time was significantly increased from the recipes instructions, by perhaps 20 minutes.

Freezer Beans

In the coming weeks months, I hope to share some of my freezer friendly recipes.  So here's the beginning.  Well, actually the beginning was the Freezer Fries recipe a couple posts ago.  Those are fabulous.  Next up, beans.

I was inspired by Once a Month Mom's refried black bean recipe.  So I made it.  But, of course, I changed a few things, well, most things.  Here's my version....

One pound of black beans
1/2 to 1 medium onion, finely chopped
Garlic, a bunch, maybe half of a bulb or so
1 1/2 tsp salt
1 tsp pepper


1.  Rinse and soak beans overnight.  In the morning, drain and rinse.
2.  Put beans in crockpot with onion, garlic, salt and pepper.
3.  Cover with about 3 3/4 cups water.  Add more water if needed during cooking.
4.  Cook on low for several hours until beans are easily mashed.  Mash to desired consistency with your preferred kitchen gadget.  If the consistency is too liquid, cook on high, uncovered for a bit more time.
5.  Divide into two quart-sized freezer bags and freeze.
6.  To serve, thaw and reheat on the stove

I like to serve these with Lynn's Mexican Rice.  I follow that recipe, mostly.

Seasoned Broccoli

A while ago, I came across this broccoli recipe from Allrecipes.com.  I modified it to my preferences and found it a delicious new way to enjoy broccoli!  I like to serve it over brown rice, but it's yummy all by itself.  Here's my modified version:

Seasoned Broccoli
4 cups small broccoli florets (8oz)
1 T olive oil
1 T reduced-sodium tamari (or soy sauce)
1 tsp honey
1 clove garlic, minced
1/8 tsp black pepper
1/4 cup slivered almonds

1. Steam broccoli to desired tenderness and set aside.
2.  In a small bowl or saucepan, mix everything else but the almonds and heat just until warm.
3.  Add almonds to the oil/tamari mixture and pour over broccoli.
4.  Serve warm!

Blueberry Muffins

 

Soon, blueberries will be in season and I'm beginning to think of wonderful ways to eat them.... Like blueberry nectarine crisp and these blueberry muffins.  In addition to the recipe below, I have another muffin recipe in mind that I will share with you if it indeed is as delicious in reality as it is in my imagination!

Blueberry Muffins

adapted  from this recipe by Carole

2 cups whole wheat or spelt flour

1 tsp baking soda

1/4 tsp salt

1 1/4 cups orange juice

1/4 cup canola oil

1/4 cup honey

1 T ground flaxseed mixed with 3T water

3/4 cup frozen or fresh blueberries

1.  Mix dry ingredients.

2.  Mix wet ingredients.

3.  Mix dry and wet ingredients together just until blended.

4.  Fold in blueberries.

5.  Divide into 12 greased muffin cups and bake at 350 for about 15-20 minutes, until golden brown and top springs back when lightly touched.