Pumpkin Custards with Ginger and Cinnamon

I made these for a cooking class at work this week - They were incredibly tasty, and super easy!  Highly recommended as a holiday desert this season!

1/2 cup pure pumpkin puree

2/3 teaspoon ground ginger2/3 teaspoon ground cinnamon 1/2 cup packed dark brown sugar1 1/2 cups evaporated milk
1 large egg plus 2 egg yolks

1/2 cup heavy cream

Directions:

Set eight 6-ounce custard cups in two 8-inch square pans. Adjust the oven rack to the lower-middle position and preheat to 325 degrees.

Heat pumpkin, ginger, and cinnamon in a 3 - 4qt saucepan over medium heat until puree sputters and flavors intensify, about 3 minutes. Whisk in brown sugar,  evaporated milk and cream. Bring to a simmer, whisking often.

Meanwhile, whisk egg and yolks in a medium bowl.

Gradually whisk hot-pumpkin mixture into the eggs, then pour into custard cups. Set pans in oven and carefully pour enough hot water in the pan to come halfway up the sides of the cups.

Bake until the custards are set, about 30 - 40 minutes. Remove custard cups from the baking dish with tongs,  and cool slightly. Lay plastic wrap directly over each custard to prevent a skin from forming. Chill until ready to serve.

I topped these with home made ice cream that was semi soft...... yumm

makes 8 custards

HOT AND SPICY ACORN SQUASH STUFFED WITH BROWN RICE AND BLACK BEANS

This recipe comes from one of the women who works with me at the store - she is ALWAYS trying to get me to eat - and cook healthier!  I haven't tried this, but it looks yummy, and is very simple to make!  Thanks Jodi!

Cut Acorn Squash in half, remove seeds & rub with a little bit of olive oil and salt. Depending on the size of the squash will serve 2-4.

Bake it empty but covered with tin foil. Also, put a little bit of water in the bottom of the pan.  Cook at 350 for between 45 minutes to an hour or until soft. 

In a pot or small Dutch oven using about 1 T grape seed or olive or canola oil SAUTE:

half an onion diced                           1-2 gloves garlic

some green pepper                           1-2 T mixed ground cumin/fennel/coriander seeds

1T garam masala (note different brands have different ingredients & amount – mine is Deep brand and has lots of chili powder, if yours does not add chili powder)

Cook until onion is wilted & seasonings are fragrant

MIX Into the pot:

1 cup cooked Brown Basmati rice   2 cups cooked black beans

1/2 cup cooked lentils                      salt/pepper/chili powder to taste

Adjust the other seasonings as well and heat through.

 
Stuff the squash & bake uncovered at 400 for about 10 minutes.

Serve plain, or as pictured above with onion and diced tomato heated through with a bit of Italian seasonings.

Recipe by: Jodi Higgins

October 18, 2012

Indian Style Pork Chops, Pressurized!

This is a combination of a couple of recipe’s I found on line.  I kind of winged it with the seasoning, but it really came out quite well.  I only marinated the pork for an hour or so -  it definitely would have benefited from more time – over night would have been even better!    I served this with oven roasted carrots that I coated in oil, and lightly seasoned with a ¼ tsp each of curry and garlic powder, and Gram Marsala.  I served it over a garlic Cous-Cous.  It was really quite good!  The dish can be made in a traditional dutch oven as well – just simmer for about an hour till the sauce blends, and the pork is tender.

Ingredients for marinating pork:

1. Rice vinegar  3 tbsp 
2. Sugar  1 tsp
3. Salt  1 tsp 
4. Fresh ground pepper, ½ tsp
5. Mix ingredients in a small bowl.  Pour in a zip lock bag, add pork, mix well, and refrigerate for a couple of hours – or overnight.

Gravy Ingredients:

6. 4 Medium pork loin chops, no bone
7. 1 ¼ cups water
8. 1 Medium onion, cut in half, and sliced thinly
9. 1- 14.5 oz can diced tomatoes, with liquid
10. 2 tsp Garam Marsala seasoning
11. 1 tsp chili powder
12.  2 tbs flour, whisked with 2 tbs water to thicken gravy

Directions:

Mix all gravy ingredients except flour thickener and the 1 ¼ cups water in a medium bowl, and let sit for about an hour to meld the flavors.

When ready, heat a tbsp of oil in the pressure cooker, and sear the chops until browned.  Deglaze the pan with the water, scraping up the brown bits. Add gravy ingredients, browned pork.  Close the lid and bring up to full pressure on high heat.  Lower heat to low, and maintain pressure for 10 minutes.  Release pressure, and open the lid.  Continue to simmer gravy for 5 – 10 minutes, adding the flour/water mixture to thicken as needed.
Keep stirring until the gravy thickens slightly, then serve.

For the carrots, in a medium mixing bowl, combine 4 – 5 carrots, cut into 2 inch pieces and quartered, with 1 tbs olive oil, ¼ tsp each of curry, garlic and garam marsala powders.  Roast at 400 degrees on a flat cookie sheet until crispy – about 20 minutes.

I simply used a box mix of Cous Cous, and prepared according to instructions.

Serve the carrots, pork and gravy over the Cous Cous, and enjoy!

Horseradish Glazed Pot Roast in Half an Hour!

Made this last night in my new pressure cooker – got to love that thing!  What would have taken a couple of hours, only took  25 minutes – I really love my new Fissler!  The horseradish really gives a great flavor to both the meat and the vegetables in this dish.  How else can you get pot roast in less than half an hour, start to finish?  The dish tasted MUCH better than this pic came out!  LOL

Ingredients:

1 small bottom round roast

6 – 8 carrots, peeled, and cut into large (1/2 inch) chunks

2 onions, rough chopped ( one reserved)

6-8 medium sized red potatoes, washed, and cut into large chunks (4-6 pieces per potato)

4 cloves garlic smashed

½ cup water

1/3 cup red wine

2 tbs Worcestershire sauce

2 shakes Tabasco Sauce

½ tsp salt

½ tsp pepper

2 tbs ground horse radish

4 tbs flour, 2 reserved

2 tbs light olive oil

Directions:

1.       Heat olive oil over med high heat in cooker.  While oil is heating, coat roast on all sides with 2 tbs flour .  Sear roast in hot oil, till brown on all sides – about 4 or 5 minutes

2.       Remove pan from heat, and remove roast to separate plate.

3.       Coat roast all over with horseradish

4.       Place pan back on burner, place roast, 1 onion, garlic, water, wine, Worcestershire, salt, pepper and Tabasco in pan.  Attach cover, and turn heat up to high, until pan pressurizes to high.  Turn heat to low, and maintain pressure.

5.       After 18 minutes, remove pan from heat, and run under cold water to depressurize.  Open pan, add potatoes, onion, and carrots to pan.  Recover, turn heat back to high and re-pressurize.  Turn heat to low, and cook another 10 minutes.

6.       Depressurize pan again, and remove lid.  Mix remaining 2 tbs flour with 2 tbs water until it is a paste.  Mix into sauce to thicken into a gravy. 

7.       Serve and enjoy!!