Nov 6, 2018

Pumpkin Crumble


30 oz cooked Pumpkin (or Butternut squash)

1 cup granulated sugar

1 cup firmly packed light brown sugar

3 eggs, beaten

1 tablespoon pure vanilla extract

1 (12 ounce) can evaporated milk

2 teaspoons ground cinnamon

1 teaspoon ground allspice

1 teaspoon nutmeg

1 Cup Walnuts


MIX THE PUMPKIN, SUGAR, BROWN SUGAR, EGGS AND THE VANILLA, MIX UNTIL SMOOTH.

ADD THE SPICES AND MIX A LITTLE MORE.

ON THE BOTTOM OF A CAKE PAN SPREAD A SUGAR COOKIE DOUGH OR SWEET DOUGH, PAR BAKE FOR 8 MINUTES AT 350 F. LET IT COOL.

PUT THE PUMPKIN FILLING ON TOP THE SWEET DOUGH , SPRINKLE THE WALNUTS, BAKE AT 350 F FOR 20-30 MINUTES, REMOVE FROM THE OVEN AND TOP THE PUMPKIN WITH  CRISP TOPPING, RETURN TO THE OVEN FOR ANOTHER 20 -30 MINUTES AT 350 F.


CRISP TOPPING:

6  tablespoons butter, cut into small pieces

2/3 cup all purpose flour (spooned and leveled)

3/4 cup packed light-brown sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

teaspoon salt


MIX ALL THE INGREDIENTS TOGETHER IN A MIXING BOWL WITH PADDLE ATTACHMENT, MIX UNTIL COARSE CRUMBLE FORM, DON’T OVERMIX.

Oct 19, 2018

Vegetable Burger with Red Pepper Mayonnaise


Ingredients:
¼ Cp.     Yellow onion, diced
¼ Cp.     Red bell pepper, dice
¼ Cp.     Green bell pepper, dice
¼ Cp.     Zucchini, minced
2 tsp.     Garlic, minced
½ Cp.     Potato cooked and shredded
½ Cp.     Carrot, minced
2 Cp.      Button Mushrooms, Minced
3 Tb.      Cilantro, minced
1 tsp.     Salt
½ tsp.    Black pepper
1 tsp.     Paprika
1 tsp.     Onion powder
1 tsp.     Onion Powder
1 tsp.     Oregano, dried
2 Cp.      Garbanzo Beans, Blended Smooth
1 oz        Olive Oil
1 Cp.      Black beans, Cooked
1 Cp.      Brown rice, cooked, leftover
Hamburger buns of choice
As needed
Lettuce, tomato, onion, pickles, Roasted Pepper Mayo
  1. Toss mushrooms, carrots, onions, peppers, and zucchini in a 400 degree oven for about 15 minutes until vegetable are slightly cooked and opaque. Remove from oven and cool.  Pulse vegetables in a food chopper until mince and blended together.
  2. Combine all ingredients with spices and knead together, 
  3. Add oil in sauté pan and cook on medium high heat until crunchy and crisp on outer edges, adjust seasoning as necessary. 

Roasted Pepper Mayonnaise
Ingredients
1 Cp.      Mayonnaise
½ Ea.      Pepper Fire Roasted and skinned
2 Tb.      Chipotle Pepper in adobe sauce
Combine ingredient in a blender and mix until smooth.  Chill for service.

Oct 17, 2018

Eggplant Capanota


1 ea.      Eggplant (Peeled) Diced
¼ Cp.    Olive Oil
3 Tb.     Tomato Paste
4 ea.      Tomatoes Vine Ripe Peeled and Diced
½ cp.     Olives, Kalamata, Manzanilla
3 Tb.     Capers
½ ea.     Onions
1 ea.      Red pepper
¾ Cp.    Celery
3 Tb.     Parsley
1 Tb      Basil Dried
1 Tb      Oregano
3 Tb.     Balsamic
2 tsp.     Sugar
¼ cp.     Dried Currants
TT         Salt
TT         Pepper

Sear eggplant cubes with olive oil over medium heat in a large, cast-iron pan until golden and just barely tender. Transfer eggplant to a platter. In same pan, sweat celery, peppers and onion until tender but not soft. Add garlic, coriander, chili flakes, oregano, basil and tomato paste and cook for 1 minute. Add fresh tomatoes, vinegar, sugar, olives, capers, olives, and red currants. Stir in cooked eggplant and cook 4 minutes. Add chopped parsley and season to taste. Reserve until needed