Monthly Archive: November 2011

Wed 23 Nov 2011

Pumpkin pie

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It has been busy around here with vacations, a number of visitors, and attempting to train for an upcoming Turkey Trot 10k. We will be spending Thanksgiving with family this year and though I am not cooking the meal I couldn’t resist making pumpkin pie. It is one of my favorites and one of the easiest pies to make healthier. This recipe is easy, however, if you want to make it easier you can skip the crust and bake the pumpkin mixture in ramekins. Then you have pumpkin pudding!

Pumpkin pie
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Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Serves: 8
Ingredients:
  • Crust
  • 3/4 cup flour
  • 3/4 cup rolled oats
  • 1/2 cup toasted pecans, chopped
  • pinch of salt
  • 1/4 cup light-tasting oil
  • 3-4 Tablespoons honey, agave syrup or maple syrup
  • 2 Tablespoons water
  • Pie filling
  • 1 can pumpkin
  • 12 oz silken firm tofu
  • 1/2 cup maple syrup
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teasoon salt
  • 2 Tablespoons water
Directions:
Crust
  1. Combine flour, rolled oats, pecans, and salt in a large bowl. Mix together oil and honey/agave/maple syrup in another bowl. Make a well in the dry ingredients then pour in liquid ingredients. Mix with a fork until ingredients begin to form a dough. It will be crumbly. If the dough looks dry add 1-2 Tablespoons water. Oil pie plate. Press dough into the pie plate covering all surfaces of the pie plate.
Filling
  1. Place all ingredients in a blender and blend until smooth. Pour into prepared crust.
  2. Bake in preheated 375°F oven for 30 minutes. Take out of the oven and let cool for at least 2 hours before serving.

 

Posted by carrie under desserts , recipes
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Tue 1 Nov 2011

Kidney Bean Curry

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This is one of my standard recipes. It makes a ton so I typically freeze some when I make it. We got home a little late Sunday night and I was so happy to have a bag of this dish frozen. I just put some rice in the rice cooker and dinner was done! Though the recipe includes a lot of ingredients it is very easy so don’t let the ingredient list deter you.

Kidney Bean Curry
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Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Serves: 8
Ingredients:
  • 2 cups dry red kidney beans
  • 1 large onion, chopped
  • 4 cloves garlic, chopped
  • 1 (2 inch) piece fresh ginger root, chopped
  • 2 tablespoons vegetable oil
  • 1 teaspoon crushed red pepper
  • 1 teaspoon cumin seeds
  • 6 whole cloves
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 tomatoes, chopped
  • 2 cups water
  • salt to taste
  • 2 teaspoons garam masala
  • 1/2 -1 teaspoon cayenne
  • 1/4 cup cilantro leaves, chopped
Directions:
  1. Rinse kidney beans, cover with water and let soak overnight.
  2. Place onion, garlic, and ginger in a food processor or blender and grind into a paste.
  3. Heat vegetable oil in pressure cooker over medium heat. Add red pepper, cumin seeds & cloves. Fry for 30 seconds. Stir in the onion paste and fry, stirring frequently, until golden. Add tumeric, cumin and coriander. Fry for 30 seconds. Add tomatoes and cook until tomatoes are tender.
  4. Drain the kidney beans and add to the pressure cooker. Add enough water to cover plus 2 cups. Add 1/2 teaspoon salt. Close pressure cooker, bring to pressure and cook 15 minutes. Take the pot off the stove and let pressure come down naturally. Stir in garam masala, cayenne and cilantro leaves. Cook for an additional 5 minutes. Serve

Posted by carrie under beans , recipes
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