November 23, 2024

Lemon-y, Garlic-y Tilapia with Avocado Salsa

March 10, 2015 by

Oh…it is getting close! For some of you, spring has already sprung. Here in Upstate NY, the daylight is increasing, the temps are warmer, the piles of snow are beginning to melt! And <slowly…> the fruits and veggies are getting increasingly more tempting in the produce department of our grocery stores. This past week, I could actually smell the fragrance of the ripe strawberries as I shopped my list! And so, two packages of them were added to our shopping cart!

One thing that I determined to prepare was a fruity avocado salsa…so easy-peasy! And so good for us (you, too!). And fits perfectly into our healthy but oh-so-yummy POV! We all are aware of the benefits of eating fresh fruits…loaded with vitamin and fiber. And avocados—such a great addition to your healthy eating plan! Here is some info on the benefits and the nutrition received from eating avocados.

We had this cauliflower rice dish alongside.  This salsa would be delish on quite a variety of seafood…from fillets to shrimp to scallops! What’s your favorite?

Lemony–Garlicky Tilapia with Avocado Salsa

 

ingredients:
salsa:
1 mango, peeled and cut into smallish cubes
1 avocado, peeled and cut into smallish cubes
handful of strawberries, cut up
2 teaspoons red onion, finely minced
1 lemon (or lime), juiced
sea salt, freshly ground pepper (I use a lemon-pepper blend)
red pepper flakes (optional)

fish:
4 tilapia fillets (4-5 ounces each)
2 tablespoons red onion, finely minced
4 tablespoons chopped garlic (I use jarred)
2 tablespoons butter
1 large lemon or lime, zested and juiced
3 teaspoons dried parsley
1 teaspoon dried tarragon
salt and pepper to taste
olive (or coconut) oil

directions:

salsa

  • mix all ingredients together in a glass or ceramic dish; set aside

fish

  • preheat oven to 400
  • lightly coat the bottom of a glass baking dish with oil
  • in a small saucepan, melt butter
  • add red onion and saute for 3-4 minutes to soften
  • add garlic and saute on low for an additional minute stirring constantly
  • remove from heat and add lemon juice
  • lay out the tilapia in the pan
  • sprinkle with the herbs, zest, and a generous amount of salt and pepper
  • pour the butter mixture over top the fish
  • bake for 10-20 minutes (depending on the thickness of the fillets) ‘til flaky

serve fish with avocado salsa on the side…perhaps with quinoa, or rice; enjoy!

♥    ♥    ♥    ♥    ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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Beef Stew…with a Mexican Twist

March 3, 2015 by

Perhaps Beef Stew sounds as if it would be complicated and difficult to make—just the opposite.  Simple, easy-peasy!  The key is slow-cooking.  You can either let it come together in a crockpot for a few hours or just as easily on the stovetop. Low heat and gentle, slow cooking gives the stew a roasted flavor, and ensures that the meat and veggies are fall-apart tender. And in addition, the liquids will come together into a thick, smooth gravy.  Yumm-O!

This time, instead of the usual stew, I added some salsa verde (yup, the green kind!), sweet potatoes, black beans, and Mexican seasonings.  And I baked some mini-corn muffins for you-know-who to indulge in! It was a great comfort food meal…since we still have frozen solid piles of snow and ice.  This meal fits well into our healthy but oh-so-yummy POV.  I like to make stews using a piece of bottom round steak from the butcher counter.  This cut doesn’t have much extra fat but still becomes tender due to the low heat and gentle simmering for 90 minutes or so.  Then load it up with lots of veggies…healthy and oh-so-yummy!  Enjoy!

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 Mexican Beef Stew

ingredients:

2 tablespoons +/- olive or coconut oil
2 pounds beef stew meat, cut into bite-size chunks
2 tablespoons brown rice flour (optional)
1/2 teaspoon EACH sea salt, freshly ground pepper
3 tablespoons minced garlic (I use jarred)
1 cup dry red wine (or additional broth)
1 quart beef broth
1 cup water
1 jar (10-12 ounces) salsa verde
1 teaspoon +/- ground chipotle pepper
1 teaspoon dried thyme
3 medium sweet potatoes, peeled and chopped into bite-sized chunks
1/2 bag frozen pearl onions
1/2 # baby carrots, sliced in half length-wise
5 ounce can chopped green chilies (optional)
1 (15 ounce) can black beans, drained and rinsed
1 cup frozen sweet corn (optional)
additional sea salt and pepper

directions:

  • heat the oil in a large Dutch oven over medium heat
  • add the 1/2 teaspoon each of salt and pepper to the flour
  • dredge the meat in the flour mixture (if you eat grain free, you could skip this step)
  • brown the meat, working in 3-4 batches, just ‘til the cubes are lightly browned
  • remove meat from pot and set aside
  • lower heat and add garlic to pan drippings; stir constantly for about 1 minute ‘til fragrant
  • increase heat back to medium-high, stir in the wine, and scrape the bottom of the pan to loosen all the bits. allow to simmer ‘til liquid is reduced about half
  • add in the beef broth, the seasonings, and the browned meat cubes; stir well
  • lower heat to a simmer; cover and allow to cook for about an hour ‘til meat is getting tender
  • add in the sweet potatoes and carrots. raise heat, cover, and bring back to a simmer
  • cook for an additional 30 minutes ‘til potatoes are cooked through and the liquids have become a smooth, thick gravy
  • stir in the chopped chilies, black beans (and corn, if using); simmer ’til heated through
  • taste for seasoning
  • (if the ‘gravy’ needs any additional thickening, use 1 tablespoon of cornstarch with equal amount of cold water…stir ’til completely smooth; then pour into hot liquid (your stew) stirring constantly ’til liquid has thickened.  allow to boil for an additional minute.)

    ♥    ♥    ♥    ♥    ♥

    God loves you!  ♥  (Don’t ever forget that!)

    ♥  coleen

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Roasted Asparagus

February 24, 2015 by

Have you noticed?  Are you starting to see spring vegetables in the produce department of your fav grocery store?  I KNOW…very exciting!   Yes, even here in the frozen tundra of the NorthEast!  Hip-hip-hooray!  Now, if you have followed our ‘healthy but oh-so-yummy’ portion of the At Home w/ GCH foodblog, you know I am a huge fan of winter veggies…especially the squashes.  But spring and summer veggies…such abundance and variety!  Yes!  Here they come!

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A favorite of ours is asparagus.  There are so many dishes in which asparagus can either be the main attraction…or easily fit into a supporting role.  (Sorry…my newsfeed, yours too i would imagine, is just inundated with comments and pics from the Oscars last evening!)  Ok…back to asparagus!  Here are some nutrition facts to check out.

Today’s recipe is a super easy way to prepare a bunch (or two!) of asparagus.  Prep time…maybe five minutes.  I usually put as many stalks as will fit on the baking sheet; they can be slightly crowded as they will shrink up just a bit as they roast.

Leftovers will keep well in a covered container in the refrigerator and can be incorporated into breakfast, lunch, or supper!  They are delish for a quick breakfast tossed in with some scrambled eggs or underneath a couple of sunnyside-up eggs; yum!  Or mix up a melange of other leftovers along with the roasted asparagus (chicken, veggies, quinoa or rice) and you have a simple hot lunch.

I’d love to hear how you use this yummy recipe to feed your loved ones!  Enjoy!

 Roasted Asparagus

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ingredients:
1 or 2 bunches (usually about one pound each) of fresh asparagus
olive or coconut oil
sea salt, freshly ground pepper (I use lemon-pepper blend)

directions:

  • preheat oven to 400
  • line a large baking sheet pan with parchment paper (or foil)
  • break or cut off the woody, dry end of the stalks
  • place asparagus on the lined baking pan, and season VERY well
  • drizzle 1-1+1/2 teaspoon(s) oil evenly over the asparagus and then roll back and forth on the baking sheet to distribute
  • bake for 10-20 minutes (depending on the thickness of the asparagus) JUST ’til a sharp knife easily pokes through the thickest of the stalks; remove from oven (try not to overcook)

here are two recipes of ours that you could use the roasted asparagus in…and of course, you simply could sit down and eat a handful, too!

Dana’s Roasted Red Pepper Aioli 

Shrimp and Asparagus over Red Quinoa

♥   ♥   ♥   ♥   ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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Roasted Apples and Sweet Potatoes

February 17, 2015 by

In my continuing quest to find new and yummy ways to serve more veggies, I have had some successes…and a few failures.  Like roasted cauliflower with a healthier spinach-artichoke dip topping.  Ummm, yeah…it did NOT come together on the plate like it did in my head.  But this—the Roasted Sweets and Apples—so yummy!

We enjoyed this alongside a roasted chicken.  This is healthy but-oh-so-yummy comfort food!   I prepared this for supper on the coldest day I think I have ever experienced…with the windchill factor, our temps never got out of the below zero range.  So when my husband walked in, I literally heard him say, ‘ahhhhh….’  (Made me happy, too!)

This recipe makes enough for leftovers.  We enjoyed this a day or two later for lunch accompanied with breakfast sausage and a nice, runny sunny-side up egg. However you serve it, I hope you and your loved ones enjoy it!

Roasted Sweet Potatoes and Apples

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ingredients:
2# sweet potatoes, peeled and cubed about 1″
1 red onion, diced small
3 tablespoons olive or coconut oil
1/2 teaspoon cinnamon
3 apples, peeled, cored, and cubed about 1″
1 teaspoon lemon juice
1 teaspoon dried crushed rosemary (or thyme)
sea salt, freshly ground pepper (I use lemon-pepper blend)

directions:

  • preheat oven to 400
  • line baking sheet pan with parchment paper
  • in a large mixing bowl, combine sweet potatoes, cinnamon, onions, generous amount of s&p, and 2 tablespoons olive oil ‘til potatoes are thoroughly coated
  • pour onto lined baking sheet
  • place in oven and bake for 20-25 minutes or so
  • in same bowl, combine apples, lemon juice, 1 tablespoon olive oil, and rosemary
  • add to sweet potatoes
  • roast for additional 15-20 minutes, ‘til sweet potatoes are tender
  • taste for additional s&p

♥   ♥   ♥   ♥   ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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Sweet Potato – Spinach Mash

February 10, 2015 by

Like many of you, I am sure, we have refocused our healthy eating lifestyle. Preparing and eating LOTS of soup in January was so helpful! One good habit we are working on is having half the plate (or more!) full of veggies. Often that works out just fine. And a side salad is always a good and simple answer. But I find myself desiring some ‘comfort food’ especially during these cold and snowy months. And most of the dishes that I consider ‘comfort food’ don’t easily fall into the ‘healthy but oh-so-yummy’ parameters. However, the other night a recipe came together that fit the bill perfectly!

Sweet Potato and Spinach Mash…oh, yeah!

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I think that this is a ‘non’-recipe…you know…a basic idea where you can tweak it using what you have on hand. Like this: the frozen spinach could be switched out for finely sliced fresh spinach or some baby arugula or kale. You could use ricotta or greek yogurt or even cream cheese for the goat cheese. Try some different spices…cinnamon or nutmeg would be good; even your favorite curry spice blend. And I used some leftover baked sweet potatoes…that made it super quick and simple! If you try this recipe, I would love to hear of your variations!  Enjoy!

ingredients:
12 ounce bag frozen chopped spinach
1/2 cup chicken broth
1 teaspoon minced garlic (I use jarred)
1-2 teaspoons dried herbs (thyme or marjoram or tarragon)
6 small baked sweet potatoes, skins removed
additional 1/2 cup broth or milk (use if mixture is too dry)
sea salt, freshly ground pepper (I use lemon-pepper blend)
3-4 ounces goat cheese, crumbled

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directions:

  • place the spinach and broth in a medium-sized saute pan with a lid; cover and bring to a boil, then reduce heat and simmer for 5 minutes
  • stir in the minced garlic, s&p, and herbs
  • add the sweet potatoes and mash the whole mixture together
  • cover again and simmer gently ‘til heated through
  • taste for seasoning, and add in the goat cheese
  • remove from heat and serve

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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Mexican Rice (with a secret ingredient)

February 3, 2015 by

Intrigued?  What is the ‘secret ingredient’, you ask?  Cauliflower.  Yup! Cauliflower makes a great stand-in for traditional rice.  Oh yes, you can google cauliflower rice…but you better be prepared for the many-many-many recipes, healthy-living blogposts and articles that you will find!

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Cauliflower ‘rice’ fits so perfectly into our healthy-but-oh-so-yummy POV.  (Click here  to check out some nutritional facts about cauliflower.)  And here are links to a couple of articles I found so interesting…they will surely expand your vision of some of the myriad ways that you can use cauliflower as a substitute in some very appealing recipes!  Check ’em out!

How-To Substitute Cauliflower Deliciously….

25 Of the Best Cauliflower Recipes on Pinterest

Here in our home we have enjoyed <really enjoyed!> ‘riced’ cauliflower as the pinch-hitter in fried rice, rice pudding, Cauliflower&Veggies and, most recently, in Mexican Rice.  This Mexican Rice would be a nice side dish to the recipe Dana shared with us last week… Veggie Burritos.  Season this ‘rice’ dish in the ways that your family would enjoy…toss in some finely diced jalapenos or add a can of chipotle in adobo or simply add a tiny bit of crushed red pepper for some spiciness!  Enjoy!

Mexican Cauliflower Rice

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ingredients:
1 medium-sized head of cauliflower, “riced” **
2 tablespoons olive oil (or fat of your choice)
1 cup bell peppers (red, yellow, or green), diced
1/2 onion, diced
2 tablespoons chopped garlic (I use jarred)
1 teaspoon cumin
1 teaspoon oregano
2 teaspoons chili powder (I used chipotle)
1 teaspoon sea salt
1/2 cup broth (chicken or vegetable)
2 tablespoons tomato paste
1 (14 ounce) can diced tomatoes (I used Rotel brand)
assorted toppings: diced avocado, sour cream, shredded cheese, guacamole

directions:

** to make “riced” cauliflower, break the head of cauliflower into florets cutting off large stems (save for soup!). place the florets in the bowl of your food processor and pulse until it breaks down and resembles pieces of rice (this only takes 10 or so ‘pulses’). or you can simply use a cheese (box) grater. always process the cauliflower for “rice” while it is still raw.

  • heat olive oil in a large sauté pan over medium-high heat
  • add onion and sauté for 5 minutes
  • add diced peppers and continue to saute for additional 5 minutes
  • lower heat and add chopped garlic and seasonings; stir constantly for 1-2 minutes
  • add in the “riced” cauliflower and stir to mix all veggies and seasonings together
  • stir in the tomato products and broth; raise heat to medium-high and bring to a boil
  • cover and lower heat to a simmer
  • cook ‘til liquids have been absorbed (20-25 minutes)
  • taste (carefully!) for additional seasoning

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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SoupPalooza 2015 Ham {Not Split Pea} Soup

January 28, 2015 by

Final week of SoupPalooza 2015!  Oh…i really wanted to wow you with some extravagant, lucious, inspiring bowl of yumminess!  I thought of doing a Norwegian-style fruit soup…but couldn’t find just the perfect fruits at this time of year.  I thought of doing a gluten-free, grain-free paleo version of Chicken and Dumplings…but had to ‘dump’ the dumplings (still working on that!).  And then I ran across a great deal on a nice, big ham…and was going to make split pea à la Gramps (my dad)…but then when I made this oh-so-full-of-flavor ham stock (who knew?!?), I thought ‘Just keep it simple, coleen…’  This is a good soup to round out SoupPalooza 2015.  It is simple, hearty, flavorful, adaptable.  And I can tell you…the guy who has enjoyed soup every day this month was very thankful to come home to a steaming mug-full of this!  (He told me to tell you that he hopes you enjoy it just as much!)

This fits well into our healthy but oh-so-yummy point of view—full of veggies, full of flavor, low-fat.  I hope you follow Robert’s lead and enjoy some soup!

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 Ham {NOT Split Pea} Soup

ingredients:
1 leftover hambone (with a decent amount of meat attached)
2 tablespoons olive oil
1 onion, diced
6-8 ounces mushrooms (I used Baby Bellas), diced
2 carrots, peeled and diced
1/2# red or yellow potatoes, peeled and diced (I used baby Yukon gold)
2 medium sweet potatoes, peeled and diced
2 tablespoons chopped garlic (I use jarred)
1 cup canned white kidney beans, drained and rinsed (optional)
1 cup frozen corn kernels
1 cup petite frozen peas
1 teaspoon each dried thyme and tarragon
2 bay leaves
Kosher salt and freshly ground black pepper, to taste
meat from leftover hambone

directions

  • place hambone into your largest stockpot and add enough cool, filtered water to cover the bone halfway (for me this was about 8 cups)
  • cover and bring to a boil; reduce heat and simmer for an hour or so; remove hambone
  • allow to cool slightly and skim off any nasty business from the surface 😉
  • cut away and set aside all the meat from the bone; discard bone
  • heat olive oil in another stockpot over medium heat
  • add onions and mushrooms; saute just ‘til mushrooms are beginning to caramelize
  • add diced carrots and potatoes; saute for additional 5 minutes or so
  • add chopped garlic, stirring constantly for 1 minute
  • stir in ham stock, beans, corn, peas, and seasonings
  • bring back to a boil; cover and reduce heat; simmer until potatoes are tender, about 10-12 minutes; remove bay leaves (discard)
  • add ham pieces; mix in thoroughly and continue to simmer ‘til heated through, 2-3 minutes
  • serve hot and steamy

    ♥  ♥  ♥  ♥  ♥

    God loves you!  ♥  (Don’t ever forget that!)

    ♥  coleen

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Ginger Orange Squash Soup with Crabcakes

January 13, 2015 by

Soup-Palooza 2015 continues!   Have you been enjoying any soups with your loved ones?  This week we’ve had Chicken Noodle (gluten-free), Mediterranean Fish Soup, Dana’s Tom Kha Gai soup, and this one…Ginger Orange Squash Soup with Crabcakes.

Oh! My!  The combination of fresh orange and gingery goodness with the saltiness of the crabcakes…just delicious!  I perused quite a few crabcake recipes (since I didn’t have one of my own) and have included links (down below!) to two gluten-free/paleo recipes. Perhaps you have your own incredible crabcake recipe (share, please!) or you could even serve these with some of the delicious frozen ones available in your grocery store.  Whichever direction you decide to go…just do it ‘cause this flavor combination is not to be missed! Enjoy!

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Ginger-Orange Squash Soup with Crabcakes

ingredients:

soup

1 large butternut squash (3#), peeled and seeded, cut into 2″ cubes
1-2 tablespoons extra-virgin olive oil
sea salt and freshly ground pepper (I use lemon-pepper blend)
1 large sweet onion, chopped small
1 tablespoon extra-virgin olive oil
2 tablespoons finely minced fresh ginger
2 tablespoons chopped garlic (I use jarred)
1 orange, zested and squeezed (about 1 cup juice) —set zest aside
2 quarts chicken stock
1 cup water
sea salt and freshly ground pepper, to taste
fresh greens (baby spinach, kale, arugula), sliced thinly

crabcakes

http://blogs.prevention.com/living-well-gluten-free/2013/03/06/gluten-free-crabcakes/

http://nomnompaleo.com/post/3635746431/paleo-krabby-patties

directions:

  • preheat oven to 400
  • line large baking sheet with parchment paper
  • use just enough olive oil to lightly coat the squash and season well w/ s&p
  • pour seasoned squash onto the baking sheet
  • roast until just beginning to brown, about 20 minutes; remove, set aside

meanwhile…

  • in a 6 quart stockpot, heat 1 tablespoon olive oil and saute onion for 8-9 minutes over medium heat (or ‘til softened and translucent)
  • add ginger and garlic and continue to cook for 1 minute stirring constantly
  • add roasted squash, orange juice, chicken stock and water
  • bring to a boil, reduce heat and simmer until squash is tender, 15-20 minutes
  • remove about 1 cup of squash to serve in bowls
  • using an immersion blender**, puree soup until smooth
  • season with salt and pepper; stir in orange zest
  • place a handful of sliced greens and some of the reserved squash in bottom of bowl; fill with soup
  • serve topped with crabcake(s)

**also can be pureed in a standard blender being very careful and pureeing in batches

   ♥      ♥      ♥      ♥      ♥ 

God loves you!   ♥  (Don’t ever forget that!)

♥  coleen

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Squash Fries

December 8, 2014 by

Yup!  You certainly read that correctly!   FRIES!  Check ’em out!

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And they were DEEEE-licious!  OK, so i have to tell you…my sister’s boyfriend, Mark, made a version of these for us when we went up to visit at his lakeside home in the fall.  They were so yummy!  And I have been meaning to make a batch but just hadn’t gotten around to it.  So when I asked Robert to pick from these squash in our pantry…I really didn’t think this would be his choice.  (I really thought he was going to ask for the pumpkin with stew baked in it.)

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Now, you probably have heard me mention once or twice (or more!) how much I love Butternut squash… 😉  But these Delicata squash are a very close contender in my estimation.

Delicata are smaller than most other winter squashes. Their skin is also much thinner (think like a baked apple skin).  Making them super-easy to clean and cut—no peeling involved!   These fries fit so well into our healthy but oh-so-yummy POV, don’t you think?  Here is some additional nutritional info about Delicata squash.

Now, remember do NOT peel these Delicata squash…the skin is totally edible!!!  I hope you will give them a try.  Enjoy!

Squash Fries

ingredients:2014-12-07 20.54.51

2-3 Delicata squash
2 tablespoons extra-virgin olive oil  (I use ‘cold-pressed’)
1 tablespoon sea salt
1 teaspoon lemon-pepper seasoning, freshly ground
additional salt & lemon-pepper

directions:

  • preheat oven to 425
  • line a baking sheet with parchment paper *
  • wash and dry the squash
  • cut the ends off
  • cut each of the squash in half lengthwise
  • scrape out the seeds
  • slice into 1/2″ thick slices (half-moon shape)
  • use a large bowl, and toss the sliced squash, the oil and seasonings together
    NOTE: you probably won’t need all of the oil; use just enough. I used only 1+1/2 tablespoons
  • pour the seasoned squash pieces onto the lined baking sheet; place in oven
  • bake for 15 minutes; flip each piece over
  • bake for an additional 6-8 minutes ‘til squash is tender and nicely caramelized
  • remove from oven, and season liberally to taste
  • serve immediately

* of course, you can use foil as an alternative but they will be a bit greasier

 ♥   ♥   ♥   ♥   ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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Pumpkin Pie with GF Nut Crust—and Spiced Whipped Cream

November 24, 2014 by

2014-11-23 21.57.44I think that the Thanksgiving meal is one where the most traditional fare is prepared, served, and enjoyed.  Whether they are the ubiquitous offerings…turkey (goes with saying, right?), gravy, cranberry sauce; or favorites that are traditional for your own family…there are just some dishes we expect to prepare and share.  One of these is Pumpkin Pie!

Ok, asking for a show of hands, please…how many of you are baking pumpkin pie(s) to serve to your loved ones at your Thanksgiving dinner?  Me, too!  Actually, have already made this one.  The recipe included below features a Gluten-Free crust (made with almond and hazelnut flours) filled with a very traditional Pumpkin Custard and served with Spiced Whipped Cream to top it all off.  If you are looking for something traditional but with an updated twist, this might just fit the bill!

Here’s a tip (oh, punny!) for decoratively adding the whipped cream topping:  place a large-sized cake decorating tip (I used a #2D) into a small zip-top disposable bag…snip off JUST a bit from one corner.  Push the tip firmly into the snipped corner and add a good amount of the Spiced Whipped Cream into the bag; zip closed being SURE the baggie is sealed.

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Carefully manipulate the whipped cream down towards the corner holding the tip…making sure the tip remains lodged in the opening.  Gently squeeze allowing the whipped cream to come out through the tip.  Decorate to your heart’s content!  Make designs…write ‘Thank You, God, for all Your blessings!’ on the pie top.  Have fun!

 

Pumpkin Pie in a GF Nut Crust
with Spiced Whipped Cream

2014-11-23 22.07.23

Nut Crust
ingredients:
1+1/2 cups almond flour
1/2 cup hazelnut flour
1/4 teaspoon salt
1/8 teaspoon almond extract
1 egg
1+1/2 tablespoons ice cold butter

directions:

  • cut butter into small cubes; place in fridge ‘til ready to use
  • preheat oven to 350
  • place ingredients in food processor (in order listed)
  • immediately pulse ingredients ‘til they come together into a ball
  • dump gathered ingredients into a 9″ tart pan
  • press out from the center evenly spreading across the bottom of pan and up the sides
  • bake for 15 minutes ‘til just beginning to lightly brown around the edges (don’t be alarmed if center puffs up; just lightly tap pan onto counter…crust will settle)
  • allow to cool completely before adding pumpkin custard filling

Pumpkin Custard
ingredients:
1+3/4 cups pumpkin puree (15 oz. can)
1/2 cup almond milk
1/2 cup half and half
2 large eggs, room temperature
1 teaspoon almond extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg (freshly ground if possible)
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/4 teaspoon liquid stevia (I used vanilla stevia)*

directions:

  • Increase oven temp to 375
  • in a large bowl, whisk eggs and salt
  • add in liquids and pumpkin puree, continuing to whisk
  • add spices and sweetener whisking ‘til spices are fully blended in
  • pour into the cooled nut crust (it will fill the pan)
  • place filled pan on a baking sheet’
  • bake at 350 for 50-60 minutes
  • custard is done when center is set and slightly puffed
  • allow to cool before slicing
  • store any leftovers in the ‘fridge

Spiced Whipped Cream
ingredients:
1/2 cup heavy or whipping cream
2 teaspoons 10X powdered sugar
1/4 teaspoon vanilla extract
1/8 teaspoon EACH ground cinnamon, nutmeg, allspice, ginger

directions:

  • in mixer bowl, at medium-high speed, beat cream ‘til peaks start to form
  • add sugar and spices into a fine sieve or sifter and dust over whipped cream
  • start mixer up again, pour in extract
  • continue to whip just ‘til stiff peaks form
  • (follow directions above if piping using decorative tip) otherwise, serve with Spiced Whipped Cream

 ♥   ♥   ♥   ♥   ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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