recipe

KNR, p. 183 “Kerrian’s Famous Pumpkin Smoothie”

 

PumpkinPileIMG_5868

It’s that season when all things pumpkin are the rage. Maybe it’s the hundreds of pumpkins calling to us at the stores/farmer’s markets or maybe it’s the crisp Fall air, but nature’s advertising compels me to try a new pumpkin recipe every year.

 

Sheila is right there with me and the challenge is not to come up with something new, but how to rein in our enthusiasm and just pick one to share.

 

We looked at the Kerrian recipe list and saw no pumpkin smoothies on it, so, for your sipping pleasure, here is the Kerrian Pumpkin Smoothie.

 

And, in keeping with our kitchen’s body-free policy, no people were harmed in the making of this great drink. Promise.  😉

 

Pumpkin Smoothie with Cinnamon on top

 

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Kerrian's Favorite Pumpkin Smoothie
Author: 
Recipe type: Beverage
Prep time: 
Total time: 
Serves: one
 
Ingredients
  • 1 cup organic pumpkin puree
  • 1 cup 2% lowfat milk or coconut milk
  • 2 Tablespoons brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon sea salt
  • 1 teaspoon pure vanilla extract
  • 1 cup ice
Instructions
  1. Place pumpkin, milk, and brown sugar in blender or mini-food processor and mix until blended – about 30 seconds.
  2. Add cinnamon, nutmeg, sea salt, and vanilla and continue to mix together – about 30 seconds.
  3. Add ice and continue to blend until beverage is thick and creamy – about a minute.

 

PumpkinSmoothiePlainIMG_5879
Serves one.

Enjoy!  🙂

 

*Photos by Patti Phillips

 

 

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KNR, p. 190 “Sheila’s Sun-Dried Tomato Dip”

 

ChickPeaDip

 

Sheila makes a great sun-dried tomato dip – lots of flavor and easy to put together, so we thought we’d add it to the munchies table for our GameDay gatherings this year. You know, the table where people graze all afternoon and evening in between the chili and pizza and sandwich snacks. Nobody ever died eating it, so we figure it’s a keeper.  😉

 

It’s been such a hit that we’ve been putting it out at the barbecues as well. Celery, cucumber sticks, baguette toast – they all work to scoop it up.

 

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"Sheila's Sun-Dried Tomato Dip"
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • 1 - 15 oz can Goya chickpeas
  • 5 tablespoons chickpea water from the can
  • 2 teaspoons chopped garlic
  • 10 teaspoons roughly chopped sun-dried tomatoes in olive oil
  • ½ teaspoon dried herbs de Provence
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon Celtic sea salt
  • Note: all the jars of sun-dried tomatoes in our store contained Italian spices. That’s fine for this recipe, since they combine nicely with the herbs de Provence.
Instructions
  1. Drain the chickpeas into a small bowl, saving 5 Tablespoons chickpea water.
  2. Mix the chickpeas, chickpea liquid and the rest of the ingredients together in a food processor until well combined. About 2-3 minutes.
  3. Chill until ready to serve or serve immediately.
  4. Serve with toasted baguette slices, celery, or pita chips.

 

Enjoy!  🙂

 

 

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KNR, p. 67 “I like pie!”

 

I love a great dessert. Cake, cookies, pudding, ice cream – they’re all tasty, but for me, the best dessert is pie. Cream pies, chocolate pies, fruit pies, potato pies? Bring ‘em on. I’ll eat ‘em all. Except coconut. Never could get used to the texture.

 

Sheila’s grandmother made a great white sweet potato pie, but would not share her secret! She moved away and I can’t get my yearly fix, so just before Christmas, we baked until we got the taste just right. Sheila baked – I ate. I could eat a whole pie by myself, no problem. I found the white sweet potatoes at the farmer’s market, so Sheila could practice, practice. They have a milder, sweeter flavor than the orange ones and they’re also good baked.

 

5.0 from 1 reviews
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White Sweet Potato Pie
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 3-4 large white sweet potatoes (yields 2 cups mashed white sweet potatoes)
  • ¾ cup white cane sugar
  • ¼ cup brown sugar
  • 1 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla
  • 2 jumbo eggs
  • 5 oz. evaporated milk
  • 5 oz. half & half
  • 1 unbaked deep dish pie shell
Instructions
  1. Preheat oven to 425.
  2. Peel, then cut, 3-4 large white sweet potatoes into two inch chunks, and boil until sharp cooking fork can slide easily into the chunks (about 20 minutes, but don’t let them get squishy)
  3. Drain the potatoes thoroughly.
  4. Beat with electric mixer until consistency of stiff mashed potatoes.
  5. In large bowl, mix together 2 cups mashed potatoes and both sugars.
  6. One at a time, add sea salt, cinnamon, vanilla, eggs, evaporated milk and half & half.
  7. Mix until just blended.
  8. Pour into pie shell.
  9. Place on cookie sheet in center of oven.
  10. Bake at 425 for 15 minutes.
  11. Drop oven temperature to 350 and bake an additional 35 minutes or until center is set and knife inserted in middle comes out clean.
  12. Cool on pie rack for 1 hour.
  13. Serve with ice cream.
  14. Try to stop at one slice. 😉

 

Sheila’s family is from the South and she told me that white sweet potatoes are easily grown in home gardens down there.

 

Enjoy!

 

*Photo by Patti Phillips

 

 

 

 

 

 

 

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