Perfect Pumpkin Pudding

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This is an adaptation of a recipe which uses brown sugar and half and half that I found here: Pumpkin Pudding

Here is my take on this recipe. You won’t miss the sugar and fat!

Perfect Pumpkin Pudding

“My pie without the crust!”

1 can (15 ounces) pumpkin puree
1/2 Amber Agave
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
3 large eggs, slightly beaten
1 3/4 cups Vanilla Almond Milk

Preparation:

Brush D’Avolio EVOO into a 1 1/2-quart casserole. It also works well in a pie plate. Heat oven to 350°. If you double the recipe, bake longer and check with a knife.In a large mixing bowl, combine all ingredients and whisk or beat on low speed until blended. Pour into the prepared casserole and bake for 55 to 65 minutes, or until a knife inserted in the center comes out clean. If desired, serve with sweetened whipped cream and cinnamon sugar for sprinkling.Serve with whipped cream.

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Sweet Potato Mushroom Roast

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You won’t miss the marshmallows in this one!

Sweet Potato Mushroom Roast

3 Sweet Potatoes  (about 2-2.25 pounds)

4-6 Ounces Mushrooms, coarsely chopped (I used “Gourmet Blend” baby bella, shitake and oyster)

1/2 medium Onion, chopped

D’Avolio Cilantro and Roasted Onion EVOO

1/2 Amber Agave

Preparation:

Preheat the oven to 375 degrees. Brush olive oil into a 3 quart oven safe roasting pan. If the oven is hotter reduce the cooking time by about 10 minutes or until the potatoes are soft.

Put a large pot of water on to boil. Peel potatoes and cut into 1’1 1/2″ chunks. Boil for about 5 minutes. Drain.

In heavy skillet heat 1 tablespoon of EVOO and saute onion for about 5-7 minutes until caramelized. Add mushrooms and toss with onions. Cook for about a minute and remove from heat. Add drained potatoes and toss. Add agave and toss.

Evenly place them into the prepared pan and roast for about 30 minutes until they are soft.

Mini Turkey Balls with Quick Chunky Tomato Sauce

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Servings: 8
Categories: Chicken & Other Poultry, Sauce & Salsa
Source: JudeTheFoodie.com

Ingredients

• 2 Cups Rolled Oats, toasted
• 1 Cup Parsley, chopped
• 3 Tbsp Onion, finely chopped
• 1 lb Ground Turkey
• 5 oz Asiago Cheese, shredded
• 1 Egg
• 1 tsp Salt
• ½ tsp Pepper
Extra Virgin Olive Oil

• 1 Onion
• 2 Cloves Garlic, minced
• ½ Cup Red Wine
• 2-28 oz cans Diced Tomatoes
• 2 Tbsp Italian Seasoning
• 1 tsp Salt
• ½ tsp Pepper

Directions

In large dry skillet, toast oats 1 cup at a time until brown. They are done when you can smell them. Toss them frequently to avoid burning. Put toasted oats in bowl to cool then toast the other cup.

In large bowl add turkey. Chop onion and add to bowl. Add cheese, egg salt and pepper.

In food processor or blender, chop oats until they are like flour. Add the parsley and chop until seasoned. Add to bowl.

With clean hands, mix the meatball mixture until fully blended.

Line a baking pan with foil. Drizzle Extra Virgin Olive Oil on bottom. With a tablespoon or cookie scoop, evenly scoop about 24 balls and place them in the pan. In a small bowl add about ¼ cup oil. Using fingers from one hand, rub som oil on the other palm then repeat with the other hand. Roll three balls, reapply oil and repeat until done.

Broil until brown on one side, flip being careful not to break them and brown on the other side. Remove into a bowl and repeat the cooking steps with the remaining meatball mixture.

Meanwhile, in large sauce pot, sauté onions until translucent then add garlic. Add red wine and turn heat to high and stir until wine is reduced by more than half.

Add tomatoes, seasoning and salt and pepper. Reduce heat to low, stirring every few minutes. After second batch of meatballs are cooked, remove them to the bowl then gently add meatballs into sauce. Stir carefully and heat through for 10 minutes.

Serve over broccoli or whole wheat pasta.

Have a yummy day!

Peachy Olive Oil Cake

Servings: 12
Categories: Dessert
Source: JudeTheFoodie.com

Ingredients

• ¾ c Almond Flour
• ¾ c All Purpose Whole Wheat Flour
• 1tsp Lemon Peel
• 1tsp Baking Powder
• ½ tsp Baking Soda
• ½ tsp Salt

• 2 cans (15 oz) Sliced Peaches, drained reserving 3 Tbsp juice

• ½ c Agave Lite
• 2 Eggs

• ½ c D’Avolio Butter Extra Virgin Olive Oil
• 1tsp Vanilla Extract
• ¼ tsp Almond Extract
• 3Tbsp Peach Juice from can

Directions

Preheat oven to 350°. Cut a piece of parchment the size of a 9-inch round cake pan. Brush butter Extra Virgin Olive Oil on the bottom of the pan. Place paper on top and brush with a little more oil.

Drain peaches, retain 3 tablespoons juice. Arrange slices of peaches in one layer around pan being sure to spread them evenly.

In medium bowl add all dry ingredients. Stir with a whisk to blend. Set aside.

With hand mixer, blend Agave and eggs. Slowly add olive oil, vanilla and almond extracts and peach juice.

Add the flour mixture about a cup at a time and mix on low until just blended.

Pour gently over the peaches trying not to disturb the pattern but don’t worry if they move a little.

Bake about 35 minutes until a toothpick comes out clean.

Cool about 15 minutes. Invert onto a pretty plate and serve.

Have a yummy day!

Pass The Dish Gluten-Free Pasta Veggie Salad

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This recipe is a great one for a crowd. It is made with gluten-free pasta and is loaded with veggies. Make this one for your Labor Day crowd or bring it along. It has staying power outside because there is no dairy in it.

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Pass The Dish Gluten-Free Veggie Pasta Salad

Makes 30-1/2 Cup Servings

Ingredients

1 14 oz Bag Gluten-Free Pasta

1 Red Bell Pepper

1 Orange Bell Pepper

1 15.5 oz Can Black Beans

1 15 oz Can Whole Kernel Corn

1 16 oz Bag Frozen Peas

1/2 Cup D’Avolio Blood Orange Olive Oil (Divided)

1/2 Cup Cranberry-Pear white balsamic vinegar

1 Cup Italian Parsley

Salt and Pepper to taste

Instructions

Put a large pot of water on high and cook pasta according to package instructions.

Rinse and dry parsley. Chop.

Meanwhile, dice red and orange bell pepper.

Drain and rinse black beans and drain corn.

Drain pasta in colander. Put 1/4 cup of oil in empty pan. Put pasta back into the pan and lightly toss.

Add bag of frozen peas and stir gently. Add beans, corn and both peppers. Stir gently.

Add remaining 1/4 cup oil and 1/2 cup vinegar. Stir gently. Add parsley. Stir Gently.

Have a yummy day!

Another IHF Cooking Class In The Books

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Once again this evening I had the opportunity to spend a few hours with some new friends from Independent Health teaching a Healthy Options Cooking Class at D’Avolio Kitchen in Williamsville. It was great fun and I’m so glad folks laughed along with me as I over toasted the bread.

A special shout out to Dan and Karen from D’Avolio who made sure everything went smoothly and to my sister who unexpectedly popped in from out of town to assist me, photograph the event and made me an original JudeTheFoodie.com apron.

Here are the links to our evenings menu.

Balsamic Fig Bruschetta With Goat Cheese

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Grilled Zucchini Caprese Sandwich

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Sautéed Sea Scallops over Arugula, Baby Spinach and Parsley

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Fusilli With Tuna Tomato Sauce

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Sautéed Bananas With Toasted Pecans and Grilled Angel Food Cake
Camera shy!

Have a yummy day!!

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