Tag Archives: #recipes

No-Bake Pumpkin Cheesecake

8 oz. cream cheese, softened
1 1/4 cup canned pumpkin puree
1/2 cup granulated sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon pumpkin pie spice
3 cups whipped cream or 8 oz. (1 tub) Cool Whip, thawed
1) 9-inch or 8) 4-inch small graham cracker crust(s)
(You can find the graham cracker crust recipe here.)

Place the softened cream cheese and sugar into a large bowl and beat together on medium speed until smooth. Add the vanilla extract, salt, pumpkin puree, and pumpkin pie spice to the cream cheese mixture and combine.

Fold in the whipped cream or thawed Cool Whip. Spoon into the pre-made graham cracker crust or tart shells, and refrigerate for two hours.

Top with cookie crumbs, whipped cream, or even a drizzle of chocolate syrup.

Crust:

Filling:

Apple Persimmon Galette (rustic pie)

Crust
2 cups all purpose flour
1 1/2 teaspoon sugar
1/4 teaspoon salt
3/4 cup vegetable shortening
1/4 cup ice water

Filling
2 Golden Delicious or Granny Smith apples, peeled and cored
2 Fuyu persimmons, peeled
1/2 cup sugar
1 teaspoon ground cinnamon
1 teaspoon cornstarch or arrowroot powder

Topping
2 tablespoons brown sugar
1 tablespoon butter, cut into small pieces

Combine the flour, sugar, and salt in a medium bowl. Cut the vegetable shortening into the dry mixture using a pastry cutter, two knives, or your hand until the mixture is the texture of cornmeal. Sprinkle 1 tablespoon of ice water over the mixture and mix just until moistened. Repeat 6-8 times, using a tablespoon of water at a time. Do not overmix. The dough will be a little ragged and stiff.

Gently push the dough into a ball and place in a plastic bag or cover with plastic wrap. Put into the refrigerator and chill for an hour. It can be made the night before and used the next day.

Slice the apples and persimmons about 1/4 inch thick, and place in a bowl of cold water with a little lemon juice added.

After an hour, preheat the oven to 375F, and take the pastry dough out of the refrigerator.

Remove the dough from the plastic wrap and place on a lightly floured surface. Dust the top of the dough with flour, and roll out in a circle or rectangle (the choice is up to you) that is about 1/8-1/4 inch thick. Transfer the flattened dough to a rimmed baking sheet. You can put a piece of parchment paper underneath the dough to help with cleanup later, if desired.

Drain the apples and persimmons well, and return to the bowl. Add the granulated sugar, cinnamon, and cornstarch or arrowroot powder, and mix well. Arrange the fruit on the dough, keeping an 1-1 1/2 inches from the edge. Sprinkle the brown sugar on top, and dot with the butter pieces.

Gently fold the pastry edge up to cover the edge of the apples and persimmons. If the edges break a little, dab the edges with cold water and press together. You do not want any holes on the sides or bottom for liquids to cook out. You can sprinkle the edge with sugar if you choose, but it isn’t necessary.

Bake 55-60 minutes until the crust is brown and crisp, and the apples are tender. Remove from the oven and transfer to a rack to cool.

Stuffed Portobello Mushrooms

2 portobello mushroom caps, stems and gills removed
3/4 cup prepared dressing, or enough to fill both (leftover stuffing/dressing works wonderfully)
1/4 cup shredded cheese (I love using a colby cheddar mix), plus more for topping
1 green onion, diced
2 tablespoons olive oil
3 tablespoon balsamic vinegar (optional, but recommended)
Salt, pepper, and poultry seasoning, if desired

Preheat oven to 350F.

Combine stuffing and cheese in a small bowl. Add additional seasoning if needed. Keep in mind that the cheese will add additional salt as it melts.

Brush the tops (curved side) of mushrooms with olive oil and place in a baking dish, top side down. Lightly brush the bottom edges the cap (now facing up) with the oil.

Fill the caps with the stuffing and cheese mixture, and drizzle with balsamic vinegar. Sprinkle with remaining cheese.

Bake uncovered for 10-12 minutes until mushroom is tender.

Potato Chickpea Stew

We have been doing pretty well at not gaining the Quarantine 15, but eating healthier is always a good idea. We have started swapping out a few meals during the week to vegetarian/plant-based, and with recipes like this potato chickpea stew we don’t miss the meat at all. It is easily adaptable for what you have on hand, and you can add the protein of your choice (or not).

1 tablespoon vegetable oil
2 carrots
1 stalk celery
4 medium potatoes
1 red or orange bell pepper
1 tablespoon chopped garlic
1 tablespoon garam masala
1 teaspoon 5-spice mix
1 teaspoon cumin
1/2 cup onion
1 can chickpeas, drained
2 cups vegetable broth
4 tablespoons raisins
1/2 cup cashew pieces
3 cups spinach or kale leaves, roughly chopped
1/4 cup cilantro leaves, chopped
1 small lemon, cut in half
1 tablespoon peanut or almond butter (optional)

In a small dry pan, cook the cashew pieces over low heat for 2-3 minutes until smelling toasted. Remove from heat and put in a small bowl.

Wash and dice the potatoes into 1/2 inch cubes, and cut the bell pepper, carrots, and celery into bite-sized pieces. Heat the vegetable oil in a large skillet over medium-high heat. Add the carrot, potato, celery, garam masala, 5-spice, and cumin. Saute for 2 minutes, then add the bell pepper, garlic and onion.

Add the vegetable broth to the skillet and bring to a boil. Let boil for 3 minutes, then stir in the drained chickpeas and raisins. Place the lemon halves in the pan. Cover and turn the heat down to medium-low. Simmer 15-20 minutes (until the potatoes are tender). Gently stir in the peanut or almond butter, and turn to low. Cook for 5 more minutes.

Stir in the spinach or kale and let the leaves wilt for 1-2 minutes. Stir in the cilantro leaves and top with the toasted cashews.

This is good by itself, but you could also serve it over rice, or with buttered naan or garlic bread on the side.

Roasted Beets with Pumpkin Seed Pesto

3 large beets, roots intact but tops trimmed off
salt

Pesto
2 garlic cloves, minced
1 cups packed fresh flat-leaf parsley
3 tablespoons packed fresh mint leaves
1/4 cup pumpkin seeds, toasted
1/8 cup olive oil
3 tablespoons lemon juice
salt

Finishing
salt
2 tablespoons olive oil
2 tablespoons loosely packed fresh mint leaves, julienned or minced
2 tablespoon fresh-leaf parsley leaves, julienned or minced

For the salad

  1. Bring a medium pot of water to a boil. Salt the water, then add the beets and simmer for 25 to 30 minutes, or until fork-tender. Alternately, you can cook the beets in a pressure cooker under high pressure for 15-20 minutes with a cup of water added. Let naturally pressure release for 5 minutes, then manual release the rest of the steam.
  2. Drain the beets and rinse under cold water, using your fingers to rub off the skins off. Set the beets aside and let cool.
  3. In a food processor, combine the garlic, parsley, mint, pepitas, olive oil, and lemon juice. Pulse until very well combined. Season with salt. If the pesto is too thick, add water a tablespoon at a time until the desired consistency is reached.
  4. Slice the beet into rounds or wedges, place on a platter, and lightly season with salt. Drizzle the beets with the pesto and olive oil, then sprinkle with the mint and parsley leaves. Serve immediately, or refrigerate and serve chilled.

**optional substitutions:
substitute cilantro for part of the parsley in the pesto or finishing herbs;
swap out toasted sesame oil for the olive oil drizzle 

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