Pumpkin Pie*

HAVE NOT MADE YET
Recipe taken from San Antonio magazine.

Was going to make for Thanksgiving, but our oven broke.

Ingredients for filling:

15 oz pumpkin solids

14 oz condensed milk

1/2 tsp iodized salt

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/8 tsp Chinese 5-spice

1 egg

Directions:

1. Whisk pumpkin, egg yolks, and egg with a mixer until smooth

2. Add condesned milk, cinnamon, ground ginger, salt, ground nutmeg, and Chinese 5-spike and mix until incoporated

3. Pour in filling (1 lb, 7 oz of filling) for a 9 inch pie pan.

4. Bake at 275 F for 46 min

Vietnamese Lemongrass Chicken

Recipe taken from Gimme Some Oven

I grew lemongrass in the back, and haven't used it all season, so wanted to use.  

I served with (Vietnamese) jasmine rice and broccoli.

Ingredients:

-1/4 cup lime juice (used 2 limes)

-3 Tbsp fish sauce (felt was a bit too much/salty)

-2 Tbsp maple syrup (or brown sugar)

-2 Tbsp avocado oil

-1 Tbsp low sodium soy sauce

-4 small garlic cloves

-2 stalks lemongrass, tender white parts only, roughly chopped

-1 medium shallot, peeled and halved (or half of a small red onion)

-2 lbs chicken breasts cut into pieces

-pepper (wasn't listed in ingredients, but then listed in instructions?)

Instructions:

1. Combine lime juice, fish sauce, maple syrup, oil, soy sauce, black pepper, garlic, lemongrass, and shallot in a blender or food processor.  Puree until smooth.

2. Set aside a little bit of marinade for Vietnamese rice (if doing).

3. Marinate with chicken for at least 30 min

4. Dump in pan and cook.

Vietnamese rice:

I had an extra shallot!

Cooked shallot + serrano + extra marinade --> add to cooked rice

Notes:

Recipe calls for grilling, but I just dumped the whole thing in the pan and chicken basically boiled.  I wanted to cook the chicken with the marinade, though.

Could consider leaving chicken as tenders and bake in oven without the marinade.

Served with broccoli.

North African Stew

Originally "North African Lamb Stew" by Fitmencook.com, but I subbed chicken.

I used the non-stick pan, but try the silver one next time cuz harder to "sear" chicken on the nonstick.

Ingredients:

-chicken tenders (used 2 lb)

-garlic, minced

-jalapenos, 1 minced

-1/2 cup onion (used a whole yellow onion)

-1/2 cup dried apricots (used golden raisins) - could use MORE

-1 can tomato paste (6 oz)

-1 can chickpeas

-1.8 cups (est) low sodium chicken stock (used broth)

-2-3 cinnamon sticks

-1 large head cauliflower

-salt and pepper

Spices (weird amounts because changed serving size from 5 to 6)

-2.4 tsp ground cumin

-2.4 tsp smoked paprika

-2.4 tsp turmeric (would use less maybe 2 tsp)

-0.6 tsp ground coriander

-1.2 tsp allspice

-0.6 tsp cayenne

Directions:

1. Bake cauliflower in oven 400 deg for about 15-20 min.  Seasoned with salt, pepper, smoked paprika.

2. Cook olive oil, garlic, onions, and jalapenos for 3 min on medium heat until onions turn brown and translucent.  Sprinkle salt to bring out sweetness

3. Increase heat to medium high and add chicken pieces.  Cooke 1-2 min to sear.

4. Sprinkle seasoning

5. Reduce heat to low-medium and add raisins, tomato paste, and chickpeas.  Stir for about 1 min.

6. Add in chicken stock to deglaze pan

7. Add cinnamon sticks

8. Cover and cook for 15 min on light simmer

9. Combine with cauliflower

Notes:

-Also served with avocado slices and cilantro

-Raisin bites were surprising - not enough - would add more, but don't want to overpower - try 3/4 cup next time

-Also use the silver pan to try and cook next time

-Use less turmeric - thought it was a bit overpowering

-Eric liked it

*African

Rabanadas*

*WARNING HAVE NOT MADE YET

Another delish.com recipe that I have to "save"

Ingredients

-3.5 cups milk

-1/4 cup granulated sugar

-2 tbsp. honey

-1 cinnamon stick

-lemon peel from half a lemon

-5 large eggs, beaten

-1  baguette, preferably day old, cut into 1" thick slices

-vegetable oil, for frying

-1 cup cinnamon sugar

Directions

1. In a medium saucepan over medium heat - milk, sugar, honey, cinnamon stick, and lemon peel together. 

2. Bring to a simmer, then reduce heat and let simmer for 5 min or until sugar is dissolved.  Remove from heat and let cool slightly

3. Place beaten eggs into a shallow dish.  Working one at a time, dip sliced bread into milk, then into eggs, turning to coat well in each.

4. In a large skillet over medium heat, add enough oil to come 1/2" up the sides of the pan.

5. Working in batches, fry soaked bread until golden, 2-3 min per side

6.  Remove from pan and place n a paper towel lined cooling rack

7.  Toss in cinnamon sugar immediately

8.  Serve warm with extra honey, if desired

*breakfast

*dessert

Hummus without Tahini

Taken from wholesomedish.com

I thought was pretty good, but Eric didn't like the texture.  I think it is a fine snack in a pinch.

Ingredients:

-1 can garbanzo beans, drained and rinsed

-2 tbsp. water

-2 tbsp. extra virgin oil

-1 tbsp. lemon juice

-1 garlic clove, cuisinarted

-3/4 tsp ground cumin

-1/4 tsp salt

-cayenne to taste

Directions:

1. Cuisinart garlic

2. Add garbanzo beans, water, olive oil, lemon juice, garlic, cumin, salt

3. Process until smooth and creamy - can add more water/salt

*snack

Oreogasm Poke Cake

Taken from delish.com

FAILURE. Eric said it was good, but he isn't a fan of chocolate cake base.

I thought it tasted good, but it's so unhealthy that it's not worth it if Eric doesn't really like. Ended up throwing it all away save 2 pieces.

I used a chop stick to poke small holes, but use something bigger and estimate how you're going to cut the cake and do one big hole for each piece.

Ingredients:

-1 box chocolate cake mix, plus ingredients called for on box

-1.5 cup marshmallow crème - 2 bottles of the creme (each bottle 7 oz)

-1 tbsp water

1/2 cup finely ground Oreos

2 cups heavy cream

1/2 cup powdered sugar

1/2 tsp kosher salt

1 cup crushed Oreos, divided (used a lot more to cover entire cake)

-6 Oreos, halved (didn't use)

-chocolate fudge sauce for garnish (didn't use)

Directions:

1. Preheat oven to 350 and grease a 9 x 13 pan.  Prepare chocolate cake mix according to package directions and bake until a toothpick inserted in the center comes out clean, about 25 min

2. Poke cake all over with the bottom of a wooden spoon.

3. In a small bowl, microwave marshmallow crème and water, then stir until smooth

4. Stir in ground Oreos, then pour all over cake, making sure to fill the poked holes

5. Make frosting

--In a large bowl using a hand mixer, beat heavy cream, powdered sugar, and salt until medium peaks form

--Fold in 1/2 cup crushed Oreos

--Frost cake with the whipped cream

--Sprinkle with the rest of the crushed Oreos

--Top with halved Oreos and drizzle with chocolate sauce

*dessert

Thai Basil Gimlet

Taken from nerdswithknives.com
It was ok.  I really like using the St. Germain.

Ingredients (doubled for x2 drinks)

-Thai basil leaves

-1 ounce simple syrup (used a little more using 1/8 cup monk fruit recipe)

-1.5 oz fresh lime juice

-3 oz gin

-2 oz St. Germain

Directions:

1. Muddle basil leaves with simple syrup and lime juice

2. Add gin and St. Germain - fill with ice and shake

3. Strain and garnish with Thai basil leaves

*drinks