Pumpkin Smoothie

Fall Freeze
Yield: 3 cups (720 mL) cup
Processing Time: 1 minute

Ingredients

Prepare Frozen Pumpkin Cubes

1/2 cup (120 mL) apple juice

1 15 oz. (450 mL) can pumpkin

Place apple juice and pumpkin in blender. Run on high for 10 seconds to mix. Spoon by tablespoons into an ice cube tray and freeze.

When Frozen Pumpkin Cubes are Ready

8 oz. (240 mL) apple/cinnamon yogurt

1/3 cup (80 mL) brown sugar

1/2 teaspoon cinnamon

1/2 teaspoon pumpkin pie spice

1 tray pumpkin cubes

Place all ingredients in blender and run on HIGH. Use tamper to press ingredients into the blades while processing. In 30-60 seconds, the sound of the motor will change and four mounds should form in the mixture. Stop machine. Do not overmix or melting will occur. Serve immediately

Pumpkin Fondue - soooo cute!

Pumpkin Fondue

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Serving Size:

4

Ingredients:

• 1 medium red or orange pumpkin, about 10-12 inches in diameter, or 4 small, round Gold
• Nugget squash or similar
• 3-4 tablespoons olive oil
• a few torn thyme sprigs or sage leaves
• sea salt and freshly ground black pepper

For the fondue

• 2 teaspoons potato flour or cornstarch
• 1 1/4 cups dry white wine, such as Riesling or Grüner Veltliner, or hard cider
• 1 garlic clove, peeled and halved
• 1 bay leaf
• 14 oz. Gruyere (or see other cheeses mentioned), derinded and thinly sliced or shredded
• 2 tablespoon Kirsch (optional)
• 8-10 oz. Taleggio or Fontina cheese, derinded and thinly sliced or grated
• 1/4 cup heavy cream or crème fraîche

Method:

Preheat the oven to 375°F. Cut a lid off the pumpkin or the squashes and, if necessary, take a thin slice off the base so that the shell(s) will stand upright without wobbling.

Scoop out the seeds and enough flesh to leave a shell about 1 inch thick (small squash are fine as they are, just remove the seeds). Rub with the oil inside and out, season with salt and pepper, add a few herb sprigs to the cavity, and bake in the preheated oven for about 50 minutes for a large pumpkin or 40 minutes for small squash. Bake the lids as well, if liked, for around 20–25 minutes, depending on size.

Meanwhile, make the cheese fondue. Mix the potato flour with 2–3 tablespoons of the wine and set aside. Put the remaining wine in a medium-sized, heavy-based saucepan over medium heat and bring to a boil. Simmer for 2–3 minutes, then add the garlic and bay leaf and reduce the heat. Add the Gruyere cheese and, stirring all the time, allow it to melt. When melted, remove and discard the garlic and bay leaf then stir in the potato flour mixture and the Kirsch (if using) until smooth. Add the Taleggio and stir frequently over low heat until the cheese melts. Add the cream, season to taste, and stir over the heat until you have a smooth, velvety texture.

To serve, pour the fondue into the baked shell(s), cover with the lid(s), if using, and carry to the table.

Cooking with Pumpkins and Squash Brian Glover. Ryland Peters & Small, $15.95, 2010. Photo credit: Peter Cassidy

Super Duper Cinnamon Rice Pudding

I’m in love!!! I’ve been reading the book, Nourishing Traditions, by Sally Fallon. 

My friend Tricia turned me on to it awhile ago and recently my friend Rachel started reading it as well. I HIGHLY recommend the book. Get it from the library 1^st or look for it used, it’s about a $25 book. Anyway, I was looking for some blogs on Nourishing Traditions and found some. One woman is even doing the Julie/Julia thing cooking each recipe and blogging about it. By the way, I LOVE that movie. I watched it once by myself and again the next day with Jonathan. I got him Julia’s cookbooks and he made the BEST duck ever!!!! 

On this blog,http://realfoodforlessmoney.blogspot.com/search/label/breakfast, she had a recipe for Butterscotch Rice Pudding. I’m ALWAYS looking for “what’s for breakfast.” I am not a cereal girl, I don’t like high carb breakfasts. I feel hungry within an hour. I like a “stick to your ribs” meal for breakfast. Her secret to “natural butterscotch” is that molasses and honey taste like butterscotch!!! Isn’t that great? We’re house sitting and I don’t have molasses, so I just made Super Duper Cinnamon Rice Pudding, and, did I say, “I’m in love?”

Super Duper Cinnamon Rice Pudding 

4 cups leftover rice (I used brown and jasmine)

2 cups milk

2 T Maple Syrup

1 T cinnamon 

2 eggs

2 teaspoons vanilla



Heat the rice and milk in a saucepan over medium heat until bubbly.
Turn the heat down, stir it fairly often and let it cook a bit to break down the rice about 5-10 minutes. Add the honey, molasses, cinnamon and nutmeg. Stir well.

Beat the eggs in a separate bowl. Add a little bit of the rice mixture to the eggs and stir well. Pour the eggs into the rice mixture on the stove and stir quickly so the eggs do not clump. Remove from heat and add the vanilla.

We just enjoyed this for breakfast and Jonathan, who “doesn’t like cinnamon,” LOVED it! J Enjoy

What do you like to have for breakfast?