PUMPKiN HUMMUS

 

• ▢ 1 (15-ounce) can chickpeas and their liquid (undrained)
• ▢ 1 (15-ounce) can pure pumpkin puree
• ▢ 2 medium garlic cloves, minced
• ▢ 1/2 teaspoon cumin
• ▢ 1/2 teaspoon smoked paprika 
• ▢ 1/2 teaspoon red pepper flakes 
• 1 T. Maple syrup 
• ▢ Kosher salt
• ▢ Black pepper
• ▢ 2/3 c. Tahini
• ▢ Juice of 1 lemon
• ▢ Olive Oil if using

• Roasted pumpkin seeds for garnish 

• 
  1. Separate the chickpeas and their liquid. Set a strainer over a bowl and pour the canned chickpeas through the strainer, reserving both the liquid and chickpeas.***
• 2. Get ready to blend. To the bowl of a food processor fitted with a blade, add the chickpeas, pumpkin puree, garlic, tahini, and lemon juice. Season with the cumin, smoked paprika, red pepper flakes  and a big pinch of kosher salt and black pepper (about 1/2 teaspoon each)

  • 
    3. Blend and thin. Close the lid and run the food processor to blend. The mixture will be thick at first. While the food processor is running, add in splash of the reserved chickpea liquid. Continue to blend, adding a little bit more of the liquid as needed until the mixture is smooth and creamy.
  • 4. Season to taste. Taste and adjust the seasoning to your linking. If you end up adding any more seasoning, you can pulse a few times to make sure the mixture is well blended.
  • 5. Assemble and serve. Transfer the pumpkin hummus to a bowl and spread with the back of a spoon. Drizzle a bit of olive oil and finish with pepitas or roasted pumpkin seeds and a sprinkle of red pepper flakes. Serve with pita chips or crackers of your choice.
    ***I didn’t feel the need to add any Chickpea liquid, it was smooth enough without any.

▢ 

• ▢  Roa pum seed roa bowland pour the canned chickpeas through the strainer, reserving both the liquid and chickpeas.

ONiON SHORTCAKE

 Ingredients

• 1 small pkg. Corn Muffin Mix
• 1 egg beaten
• 1/3 c. milk
• 2 drops Tabasco
• 1 large Spanish Onion
• 1/4c. Butter
• 1 c. (14oz can) cream style corn
• 1c. sour cream
• 1/4t. salt
• 1/4t. Dill weed
• 1c. Sharp Cheddar Cheese (grated and divided)

Directions

1. Preheat oven 425*

2. Butter a 7 × 11 Pan

3. Peel and thinly slice onion. Sauté in butter. set aside.

4. Combine Muffin Mix, corn, egg, milk and Tabasco: Pour into buttered pan. (batter)

5. To Onions add the salt, sour cream, dill, and 1/2 cup of cheese. Gently place on top of Batter.

6. Sprinkle with remaining Cheese.

7. Bake 25-30 minutes. Golden Brown.

   
   
   
   

MOCK SNAPPER SOUP

 Hearty Soup

Prep time: 30 minutes
Cook time: 30 minutes
Serves 4 people

Ingredients

• 1 1/2 pounds ground beef (I used Turkey 90/10)
• 3 ounces ginger snaps (10-15)
• 1/2 onion , grated
• 1-2 T. Tomato Paste
• 1/4 cup Worcestershire sauce
• 1/2 teaspoon ground black pepper
• 3 hard boiled eggs , grated
• 1 tablespoon sherry wine
• Salt and Pepper to taste
• 4-6 c. Beef Stock ( I used Veggie stock)

Directions

1. Heat a 4 quart soup pot or Dutch oven over medium heat (add a little oil in the pan). Add the beef and brown thoroughly, chopping up the clumps as you go (a potato masher works great for this). The meat should be fine, not clumpy.

2. While the meat browns, place the ginger snaps in a heat-proof bowl and pour 2 cups of very hot stock over them. Set aside to soak.

3. When the meat has cooked, examine the pot and decide if you need to drain the fat. Depending on the cut you use, you might not have to. If there’s a pool of orange fat in the pot, I would skim at least some of it off. It’s up to you, though.

4. Add the onions. If grating, you can grate the onions directly into the pot. Stir to mix with the beef.

5. Pour in the Tomato paste and Worcestershire sauce. Season with the black pepper. Pour in the ginger snaps with their liquids and stir well. The mixture should be thick at this point, and look like sloppy joe sauce.

6. Add Stock, one cup at a time, until the soup has thinned, which will take up to 4 cups of stock. It should not be watery, but also more soup-like than sloppy-joe-like, keeping in mind that some of the liquid will cook off.

7. Bring the soup to a gentle boil, then reduce heat to low-medium to maintain a tame simmer. Give one more stir to let everything settle.

8. Partially cover with a lid, and let simmer for 20 minutes …watch and stir to prevent scorching.

9. Stir in the sherry and hard boiled eggs.

10. Taste, and adjust salt and pepper. If the flavor needs brightening – if it’s too sweet from the ginger snaps – add a teaspoon or two of apple cider vinegar or lemon juice.

 

Pumpkin Spice Cake with Cream Cheese Frosting

prep time 10 MINUTES

 

cook time 35 MINUTES

  

Cake

•  2 large eggs
•  1 cup granulated sugar
•  1 cup pumpkin puree
•  1/2 cup canola or vegetable oil
•  2 teaspoons pumpkin pie spice
•  1 teaspoon vanilla extract
•  1 cup all-purpose flour
•  1 teaspoon baking powder
•  1/2 teaspoon baking soda
•  1/2 teaspoon salt, or to taste

Frosting

•  6 ounces cream cheese, softened (lite okay)
•  1/4 cup (half of 1 stick) unsalted butter, softened
•  1 1/2 cups confectioners’ sugar
•  1/2 teaspoon vanilla extract
•  1/2 teaspoon salt, or to taste

INSTRUCTIONS

Make the Cake

1. Preheat oven to 350F. Line an 8×8-inch pan with parchment and spray with cooking spray; set aside.
2. To a large bowl, add the eggs, sugar, pumpkin, oil, pumpkin pie spice, vanilla, and whisk to combine.
3. Add the flour, baking powder, baking soda, salt, and stir until just combined, don’t overmix.
4. Turn batter out into prepared pan, smoothing the top lightly with a spatula. Bake for about 35 to 40 minutes (I baked 36 minutes) or until center is set and a toothpick inserted in the center comes out clean or with a few moist crumbs, no batter.
5. Set cake aside on a cooling rack to cool completely before frosting it so the frosting doesn’t melt.

Make the Frosting

1. To a large bowl (or to the bowl of a stand mixer) add the cream cheese, butter, confectioners’ sugar, vanilla, salt, and whisk until smooth and fluffy or beat with an electric mixer (or use the paddle attachment of a stand mixer).
2. Turn frosting out onto cooled cake and spread into a smooth, even, flat layer using a spatula or knife (If you have a small amount leftover, it will keep airtight in the fridge for at least 2 weeks).
3. Slice and serve

Basil TOMATO Tart

 

• 1/2 package rolled refrigerated unbaked pie crust (1 crust)
• 1 1/2 cups shredded mozzarella cheese (6 ounces) DIVIDED into 1 Cup and a 1/2 Cup
• 5 Roma tomatoes or 4 medium tomatoes
• 1 cup loosely packed fresh basil leaves
• 4 cloves garlic
• 1/2 cup mayonnaise
• 1/4 cup grated Parmesan cheese (+More for TOP)
• 1/8 teaspoon ground white pepper
• Fresh basil leaves

Directions

1. Unroll pie crust. Place in 9" Pie/ Quiche dish. Flute edges… Prick crust with fork. Line pie shell with double-thickness of foil. Bake in 450* oven 8 minutes. Remove foil. Bake 4-5 minutes more. Remove from oven. REDUCE oven temp to 375*. Sprinkle crust with 1/2 cup of mozzarella cheese. Cool shell slightly.

2. Cut tomatoes into wedges; drain on paper towels. Arrange tomatoes atop cheese in pie shell. In a food processor bowl combine basil and garlic; cover and process until coarsely chopped. Sprinkle over tomatoes.

3. In medium mixing bowl combine remaining Mozzarella cheese, mayo, Parmesan cheese, and pepper. Spoon cheese mixture over basil leaves, spreading to evenly cover the top.

4. Bake in 375* oven 35-40 minutes or until top is golden and bubbly. SERVE WARM