Gluten Free Pumpkin Coffee Cake

I have to give credit where credit is due!  EmilyK has THE best bread recipe hands down.  It's even gluten free.  This recipe is soft, moist, sweet, and melt in your mouth good.  THIS is her GF Pumpkin Bread recipe that I drew inspiration from to make the coffee cake shown.

I doubled the recipe and used butter instead of shortening.  I added a yummy pecan topping, and my house smells like Fall.  Oh, cut the salt in half if you use regular butter.  It ended up taking just over an hour to cook, just test with a toothpick to see if it comes out clean.  I use Pamela's Gluten Free Artisan Flour.

Pecan Topping
1 heaping cup of chopped pecans
1/4 cup Pamela's Gluten Free Flour
1 cup brown sugar
1 Tbl. cinnamon
1/4 cup cold butter, diced

Cut all of the ingredients into a medium bowl with a pastry cutter or your hands.  Spread evenly on top of coffee cake batter.

Individual Chicken Pot Pies

 

4 cooked chicken breasts, cooked & diced 

2 cans 98% fat free cream of chicken soup

1/2 container of Philadelphia Creme Original Flavor

8oz. fat free half n half(or whipping cream for really rich sauce)

1 2/3 cup shredded cheddar cheese

2 1/2 cups chopped frozen veggies, thawed(leftovers are perfect)

Salt & Pepper to Taste

1 Tbl. Parsley

1/2 tsp. Turmeric

1/2 tsp. onion powder

1 minced garlic clove

3 packages Pillsbury Grands Butter Biscuits

Makes 12.  Mix all of the ingredients, except the biscuits(duh), in a large bowl.  Add more liquid as needed, I added a little of the squash soup from last night(sneaky).  Spray 2 large muffin pans(mine only has 6 spots in each) with non-stick spray.  Flatten 12 biscuit dough and shape into muffin tins.  Fill dough with chicken and cheese mixture.  Separate 6 biscuits in half and flatten slightly.  Top each tin and slightly press into tin.  Don't worry about them sealing too much.  Bake at 375' for 20-25 minutes.  Serve hot.  

*I had 6 biscuits left over and some chicken mixture so I used the leftovers in a small casserole dish for 2.  I pressed the dough together, using 4 biscuits for the crust and 2 for the top.  Baked for 25-30 minutes.

Mushroom Risotto

This was dinner tonight.  I missed the photo because we just couldn't wait to dig in.

2 1oz. packages dried mushroom blend, or your favorites*, chopped
4 Tbl. butter or reserved bacon grease
1 medium onion, diced
2 8oz. packages sliced, cremini mushrooms
2 cloves crushed garlic
splash of olive oil
fresh ground pepper
kosher salt, to taste
red pepper flakes, to taste
2 cups arborio rice
2 bottles non-alcoholic beer(you can us regular beer if you don't mind)
5 cups good beef stock(or use veggie broth)
3-4 cups reserved liquid from re-hydrating mushrooms

Grated Parmesan Cheese and sliced green onions or parsley for toppings.

Get all of your ingredients together, because you do not want to step away once you start this.  Trust me.  You need approximately 9-10 cups of liquid.  Feel free to half this, but I promise, this will be devoured quickly.  Pour 4 cups boiling water over dried mushrooms and set aside, allow to re-hydrate for 20 minutes, at least.  Heat a very large deep frying pan and add bacon grease or butter and a splash of olive oil(to prevent burning).  Add onion and cover, reduce temperature, and cook stirring often until translucent.  Drain mushrooms, reserving the liquid.  Measure 4 cups and add to a medium saucepan.  Add hydrated mushrooms and fresh mushrooms, garlic, a large pinch of salt, fresh ground pepper, and red pepper flakes.  Mix well and cover, reduce heat if needed.  Cook, stirring often until fresh mushrooms cook down and reduce in size.  Add beef stock to mushroom stock in a saucepan and heat to boil and then turn to low for simmering.  Add uncooked arborio rice to mushroom mixture and stir until rice is coated and edges start to turn translucent.  Add one bottle of beer and stir until it is absorbed.  Add second bottle of beer and stir until it is absorbed again.  Add beef/mushroom stock, one cup at a time stirring constantly until liquid is absorbed.  Repeat until all liquid is incorporated.  Add more kosher salt and pepper to taste as needed.  Cover and let rest 3-5 minutes.  Serve with fresh grated Parmesan cheese and sliced green onions.

* The blend I used has porcini, shitake, morel, oyster, and lobster mushrooms from Monterey Mushrooms
**The non-alcoholic beer goes better with beef stock than the white wine I had on hand.  I've also made this using red wine though and it's seriously delish!

Meaty Meatloaf with Veggies

3 lbs. Extra Lean Ground Beef(93/7)
1 lb. Italian Style Sausage
2 Eggs
1 15oz. can pumpkin puree(sneaky)
1 bag seasoned stuffing cubes, processed fine in food processor(about 2 cups ground)
2 Tbl. roasted garlic, finely minced
1 large sweet onion, finely diced
olive oil
balsamic vinegar
sugar
kosher salt
fresh ground pepper

Add about 2 Tbl. olive oil to non-stick spray pan and heat to medium.  Add onions, lower heat, and saute until almost translucent, be careful not to let onions burn or they will become bitter.  Add a pinch of salt, about 2 Tbl. each of balsamic vinegar and sugar.  Simmer until liquid is reduced to at least half.  Add fresh ground pepper and mix well.  Remove from heat and allow to cool to luke warm.

In a large mixer bowl(I use my Kitchenaid because I don't like to touch raw meat) add ground beef, ground sausage, ground stuffing, pumpkin, eggs, garlic, and onions when cool enough(you don't want to add them so hot they will scramble the eggs.  Add about 1 Tbl. of kosher salt and more ground pepper to taste.  Heat oven to 375'.  Use a LARGE roasting pan(I buy the biggest I can find at the dollar tree, turkey size, with a large lip).  Divide meat into two loaves and shape side by side in pan.

Veggies
1 lb. bag baby carrots
5 red potatoes
5 russet potatoes

Scrub and rinse veggies very well.  In a large bowl throw in baby carrots.  Cut potatoes lengthwise and then in wedges approx. 1/4-1/2 inch thick.  You want them similar is size to the carrots so they'll all cook evenly.  Add potatoes to bowl.  Drizzle with approx. 2 Tbl. olive oil and your favorite seasoning, like Pappy's, Lawry's, etc....  Mix well with hands and surround meat loaf with veggies.  Cook on large cookie sheet, uncovered, for 60-90 minutes.  Check it after 45 minutes and cover the veggies if needed so as not to burn.  Internal temp. of meat loaves need to reach 180'.  Cover with foil and let rest 10-15 minutes before serving.

The pumpkin is a sneaky way of getting in even more veggies.  You won't notice or even taste it.  Pumpkin is very moist.  A lot of recipes call for milk but I don't do dairy and it works as a perfect replacement.

Mashed Cauliflower

1 lg. head Cauliflower
1 pkg. cream cheese
milk or half and half
salt and pepper

Steam cauliflower until very soft, add cream cheese and mash with a potato masher with with tines that are close together. Add milk or half and half until you reach the desired consistency. Add salt and pepper. Serve just as you would mashed potatoes. Can also be topped with grated cheese, bacon bits, chives, etc....

If you like, add a few wedges of Laughing Cow Cheese.  Yum!

Potato, Mushroom, Sausage "Stuffing"

4 Tbl. Olive Oil
3 shallots, finely chopped(or 1 c. sweet onion)
3 cloves garlic
3 lb. mashed potatoes(russet, red, or gold)
1 1/2 lb. portabello mushrooms, chopped
3 lb. sweet Italian Sausage
2 tsp. rosemary
1/2 c. finely chopped chives
1/2 c. Italian parsley
2 tsp. thyme
Salt & Pepper to taste

Over med. heat, combine 2 Tbl. oil, shallots, and garlic. Saute until soft. Add shallots and garlic to potatoes. Over med. heat combine 2 T. oil and chopped mushrooms. Saute until golden brown and most of the liquid has evaporated. Add to potato mixute. Cook Sausage, breaking it up so that it isn't clumped, about 5-7 minutes. Add to potato mixture. Add rosemary, chives, parsley, thyme, salt and pepper, and mix throughly. Cover with foil and cook at 325' for approximately 20 minutes. Remove foil and cook for another 10 minutes. If using dried herbs, cut measurements by half. This replaced the traditional Thanksgiving and Christmas stuffing in our family. It seems like a lot of steps, but it's SO worth it.

Shepherd's Pie

2 lb. extra lean ground top sirloin
Extra-light olive oil
butter
1 yellow onion sliced thin and half-wise
1 lb. mushrooms, stemmed & quartered
1/2-1 cup red wine(non-alcoholic)
2 cups beef broth
2 Tbl. corn starch
1 lb. baby carrots sliced lengthwise & steamed
1/2 cup frozen peas
8 large potatoes, peeled and diced
milk
butter
1 Tbl. fresh rosemary finely chopped
salt & pepper to taste

In a large saute pan brown ground top sirloin, breaking up pieces as it cooks. Drain any grease and set aside in a large bowl. With pan still hot, add 1 Tbl. olive oil and onion. Cook down onions until golden and caramelized, but not burnt. While onions are cooking, steam sliced carrots in microwave until al dente(approx. 4 minutes on high). Add carrots to beef mixture. Add onions to beef in large bowl when translucent. While pan is still hot, add additional 1 Tbl. olive oil and add mushrooms. Cook at high-med heat until golden on all sides. Add 1 Tbl. butter and cook additional minute. Add red wine and lower heat slightly, cook until wine reduces by half. Add salt and pepper and stir. Mix beef broth with 2 Tbl. cornstarch with wire whisk. Pour over mushrooms and stir until thickened. Turn off heat and pour mushroom/gravy mixture over beef mixture and fold until all ingredients are coated. Pour into greased deep 9x13" pan.

In a large pot, bring 2 qts. water and diced potatoes to boil, salt water and reduce heat slightly to avoid boil-over. Cook for approx. 20 minutes, until fork tender. Drain and return to pan. Add 1 stick of butter, 1/2 cup milk or sour cream, salt and pepper to taste, rosemary, and mash with potato masher. Spread potatoes over beef mixture. Bake at 375' for approx. 35-40 minutes, uncovered, until top is golden.

Cranberry Sauce

Growing up I always went to my Grandma Iva's house the night before Thanksgiving to "help her out". Grandma taught me over the years to cook many of her favorite recipes that were traditional as much as just plain delicious. One of my favorite smells from childhood is still cranberries simmering on the stove. That meant the holiday season had begun. I bought a 3lb. bag of cranberries the other day, I figured I'd get ahead of my holiday cooking as well as I needed extra to make a new recipe to take with me to a work Christmas party. I'll post my traditional recipe for cranberry sauce(which I also LOVE to play with and change up) and the Chipotle Cranberry Chutney I plan to put on top of a loaf of Brie in Puff Pastry crust for the party. My house smells amazing after making both of them.

Cranberry Sauce
2 12oz. bags fresh cranberries
2 cups sugar
Zest of 2 oranges
Juice from 2 oranges, plus enough water to equal 2 cups

In a large saucepan, bring sugar, orange juice and water to a boil. Add cranberries and zest and stir. Reduce heat and simmer 10-15 minutes, until liquid is reduced and cranberries have all burst. The sound of simmering cranberries is so much fun, it's like bubble wrap in a pot. I've added things like rum flavoring, almond flavoring, vanilla, black pepper, ginger, etc... but my favorite add-in is the orange zest and juice.

Chipotle Cranberry Chutney
1 large purple onion diced
1 Tbl. Olive Oil
1 clove garlic minced
1 Tbl. Gourmet Garden Ginger(in tube), or fresh grated
1 12oz. bag fresh cranberries
2/3 cup sugar
1/4 cup good balsamic vinegar
1/3 cup fresh orange juice
zest of one orange
1/2 tsp. salt
1/4 tsp. smokey chipotle chili powder
Rinse cranberries well. Saute purple onion in olive oil in saucepan on low heat until translucent. Add garlic and ginger and saute 1 more minute. Add remaining ingredients, bring to simmer and stir often to prevent burning. Simmer until all cranberries have burst and desired consistency. Should be slightly thick. Serve over meats, cream cheese with crackers, in Brie wheel, etc.... This is what turns a perfect turkey/swiss/avocado sandwich into a heavenly masterpiece.

The Cranberry Chipotle Sauce will go from bright red to a deep burgundy color.


Simmer uncovered until desired consistency, the balsamic reduces nicely.


Check out recipes and ideas at puffpastry.com.




Brie en Croute
There's a great video on puffpastry.com, explaining how to wrap a Brie en Croute and even how to make a fancy bow out of dough for on top. Because this Brie wheel was 1 lb., and their recipe calls for an 8 oz. size, I had to adjust the directions.

Lightly flour a clean surface. Lay out 1 sheet of puff dough. Divide the other sheet of puff dough into 4 equal lengths and pinch each side of the square piece with the lengths to seal. Put a dollop of about a 2/3 cup chutney, jam, or nuts and wrap(follow directions as in the video on wrapping). Seal all edges with egg wash. Cut shapes with leftover dough pieces and attach with egg wash and seal the tops. Bake on a cookie sheet with an edge(in case the cheese oozes out) on parchment paper at 350' for about 40 minutes or until golden brown and puffed up. Rest at least 20 minutes before moving it or cutting into it or the cheese will all ooze out. It's great simply by itself, on top of sliced baguettes or crackers. Also elegant served with grapes and nuts.

Foolproof Family Sunday Menu....

This is by far my favorite Sunday night dinner, other than one I don't have to fix myself.

Peppercorn Pork Tenderloin(quick braised, and yes, this is FAST!)

Mashed potatoes

Gravy

Green Beans



Hormel markets and packages these delicious tenderloins that just melt in your mouth. Even though they're fantastic BBQ'd, "quick braised" is my favorite way because the gravy you make from the drippings is just divine. They even claim on their website, "Foolproof, Flawlessly Seasoned Entrées – Always Juicy and Tender".

Heat oven to 400'. Drizzle a hot non-stick oven proof pot with olive oil, about 1 Tbl. and place two tenderloins. Brown the outside of the tenderloins for approx. 5-8 minutes each side, flipping only 4 times. When all 4 sides are browned add 4 cups vegetable stock/broth, bring up to boil and turn off heat. Cover, and place in hot oven for 1 hour. When thickest part of tenderloin reaches 180', it will be fork tender.

While tenderloin is cooking prepare mashed potatoes and vegetables.

My mashed potatoes:

8-10 large russet potatoes, peeled, rinsed, and cubed
Fat-free Half and Half
1 stick salted butter
salt & pepper to taste

Add potatoes to large pot and fill with enough water to cover all the potatoes. Cook on high until they begin to boil. Turn heat down to avoid overspill and cook on medium to medium-low for about 20 minutes until fork tender. Using a slotted spoon/wire bowl, remove potatoes to large bowl. Cut butter stick into cubes and add to potatoes. Add approx. 1/2 cup half and half to potatoes, salt, and pepper. Use a wire masher(not electric beaters, this releases too much starch and they become gummy) and smash until fluffy.

To make gravy:

Remove tenderloins and set aside and cover to "rest". Strain juice from pan through fine sieve colander to remove chunks. Return pan to stove top and melt 1/2 stick butter over medium heat. Add 1/2 cup flour to make roux. Gradually add vegetable broth/stock back to gravy, whisking constantly to keep smooth. You can also whisk a rounded Tbl. flour in with 1/2 cup potato water and add into gravy mixture whisking fast if the gravy is too thin. Add plenty of pepper. The juices from the pork will be remarkably lean, very little fat, because these pieces are very lean.

Pour gravy over pork and potatoes, and even tasty on green beans!

Hungry Girl Death by Chocolate Cupcakes....

Not mine, but definately worth passing on the low point delicious treat!

Here's the LINK

Creamy Red Potato & Bacon Soup(EASY!) & Basil & Red Pepper Muffins

5 lb. bag of red potatoes
4 green onions sliced, whites and green parts
1 2.8 oz. bag of reduced fat cooked bacon pieces(found by the salad dressing aisle usually) or 1 packaged cooked bacon, diced
2 Tbl. chicken base concentrate
1 tsp. each salt and black pepper**
1/2 tsp. each, ground mustard, white pepper**, thyme, & sage
a pinch of red pepper flakes**
2 bay leaves(to be removed when done cooking)
water
1 pt. fat free half n half, cream or regular half n half

Wash & Scrub 5lbs. red potatoes and dice into approx. 1" pieces(do not peel) and put in large stock pot.



Add to potatoes, chicken based concentrated stock, such as Better 'N Bouillon or McCormick Chicken Base, bacon, green onions, & spices.




Pour in just enough water to cover the potato mixture, approx. 8 cups.



Bring to boil and then reduce heat, cover, and simmer for approx. 1 hour. Stir every so often(don't you love those clear instructions?). When the potatoes become creamy and tender, mash about half of the mixture with a potato masher. You still want some chunks, but mashing some of it releases some more starches to thicken it up. Turn off heat and add 1 pt. of cream or half 'n half and mix well. Top with additional green onion tops or chives and bacon pieces or ham.

**This has a bit of a kick, so cut back on the pepper if you prefer it a little more mild.

My kids have begged me to make this since school started so they can take it in their lunches. It's a family favorite so I hope you enjoy it as much as we do!

Serve with muffins, biscuits or rolls.

Basil & Red Pepper Muffins


2 cups fat-free milk
2/3 cup canola oil
4 egg whites or 1/2 cup egg product, such as Egg Beaters
4 cups all-purpose flour
2 Tbl. sugar
2 Tbl. baking powder
1 tsp. salt
1/2 tsp. pepper
1 16 oz. jar, roasted red peppers, drained and minced
3 green onions, chopped(green & white parts)
2 Tbl. chopped fresh basil or 2 tsp. dried basil leaves
1/2 cup shredded cheese, such as Swiss cheese

Preheat oven to 350'. Spray pans with non-stick spray. In large bowl, combine dry ingredients and mix. Stir in onions and red peppers and stir. If you mix them in to coat with flour mixture they won't float up to the top in the muffin pans. In a medium bowl, combine eggs, oil, and milk. Make a well in the center of flour mixture and pour in wet ingredients and mix until moist, do not over mix. Divide into either 12 Jumbo Muffin tins, 24 Reg. size muffin tins, or 48 mini-muffins. Bake for approx. 25 minutes, or until toothpick inserted in center most muffin tin comes out clean.

Pesto

Did someone say pesto? If I could have one food to take with me to a deserted island, it would be pesto. I thought my last born must have been switched at birth because she won't touch the stuff, turns out, she just won't eat store bought pesto. Trust me, I've made her try them all. I wanted to make some homemade to go on top of salmon(my favorite way to cook fish) and so I came up with this. Less oily too.

1 bunch of basil washed, stems removed, and spun through salad spinner.
1 generous tsp. crushed garlic(from a jar is fine)
1/4 cup grated parmesan cheese
1/2 cup pinenuts
a few pinches of salt & pepper
1 packet of "True Lemon"
Olive Oil
Water

In a food processor, pulse basil, garlic, parmesan cheese, pinenuts, salt & pepper, and True Lemon until finely chopped. Turn processor on continuous and drizzle olive oil down shoot until it becomes more pasty, I use approx. 1/8-1/4 cup. Add water to thin down too until desired consistency. Stores in refrigerator for several days.

I added about a Tbl. of this to Hungry Girl's Fettucine Girlfredo instead of the parmesan her recipe calls for. Oh, this is my FAVORITE Mommy Favorite and Figure Friendly lunch. Add 2 tsp. of reduced fat bacon bits, and it's pure heaven.

Missing Mo Sunday Night Dinner....

Sunday=Day of Rest: Slow-coookers, make aheads, and paper plates! I LOVE afternoon church because I get to sleep in. I put the pork in the slow-cooker before I even take my shower for our first meeting at 1:00. Then when I get home, just throw it all together and pull the make-aheads out of the fridge. The most difficult part of this dinner was getting the oil up to the right temp, which I can't say it actually ever did. We rarely cook with anything other than olive oil, and I think the last time I deep fried something I was trying to impress my now husband making a tempura dish before we got married probably 19 years ago(which was so good!). There's a restaurant in San Luis Obispo, CA, Mo's that is our go to place for BBQ. Mo(L.K.) passed away a few years ago, but his menu items and the good times there will live on forever. I have no idea if I even came close to any of his recipes, but I could taste some Mo "touches" in these recipes. Enjoy!!!!

Slow Cooker Pulled Pork
2-3 lb. lean pork loin roast
cajun spices
chili flavored olive oil
Coat all sides of pork loin with spices and place in small slow cooker. Drizzle chili flavored olive oil over pork. Cook on low 6 hours.

Caramelized Onion, Jalapeno, & Honey BBQ Sauce
1 Tbl. Olive Oil
1 sweet onion, finely chopped
2 large jalapenos, finely chopped, leave some seeds for heat
sugar
1/2 cup non-alcoholic white wine(or Tequila)
1/2 cup honey
2 cups favorite bottled bbq sauce
2 Tbl. good Balsamic Vinegar
1/2 tsp. cayenne pepper
1/2 tsp. red chili flakes
1/2 sea salt
2 Tbl. butter

Sautee onions and jalapenos in olive oil in 2 qt. saucepot until translucent and slightly caramelized, sprinkle some sugar on the onion/jalapeno mixture to caramelize faster. Add wine and bring to boil, reduce heat and simmer until mixture is reduced by half. Add BBQ sauce, honey, balsamic vinegar and spices, simmer for 20 minutes. Using an immersion blender, puree sauce in pan. Remove from heat, add butter, and let cool.



Add about a cup of bbq sauce to the pulled pork and mix. Fill sourdough rolls with pork mixture and drizzle additional bbq sauce on top before adding cole slaw mixtures.

Cole Slaw
2/3 cup Best Foods Mayonnaise
6 Tbls. apple cider vinegar
2 Tbl. sugar
2 tsp. black pepper
1 tsp. sea salt
1 Tbl. Caraway Seeds
1/2 head each green cabbage and purple cabbage, finely sliced
Combine first 5 ingredients in a large mixing bowl until smooth. Add caraway seeds and cabbage, mix well and refrigerate until ready to use.

"Mo-jos"
There's no recipe, just slice scrubbed, cleaned, and dried potatoes on a mandolin. Deep fry in canola oil at a temperature around 350'(use a candy thermometer) until golden brown. Using a slotted spoon put on brown bag on cookie sheet to soak up extra grease and sprinkle with sea salt and black pepper.

Cheesy Gnocchi

This is the first time I've ever cooked with gnocchi(small potato dumplings) and I can't believe I've missed out on these little guys all my life. My best friend in high school used to rave about her Nana's gnocchi, and I've always wanted to try it and think of her and her Nana every time I see it on a menu. It's one of those comfort foods that reminds you of your childhood. In this case though I will always remember Shelly's Nana. This isn't her recipe, it's something I just whipped up. I believe Nana used to cook it with browned butter and salt & pepper.

While water is boiling, in a LARGE, DEEP skillet combine:

2 cups cooked diced chicken
1 Tbl. Bacon Bits
1 1/2 cups of frozen peas
2 tsp. chicken buillion(it's a paste in a jar)
3/4 cup of water
1/2 tsp. each dried tarragon, dried parsley, garlic & herb mix
salt and pepper to taste
1 jar of Alfredo sauce
2 pkgs. potato gnocchi(I used the large)

Bring first 7 ingredients to a light boil, reduce to a simmer and add jar of alfredo sauce.

Add gnocchi to boiling water, and boil approx. 4 minutes, until they rise to the top of the pot. Remove gnocchi from the starchy water using a slotted pasta spoon and add to the skillet. Continue to simmer until mixed well. Serve with grated parmesan cheese.

Crockpot Meatloaf Dinner

This was a huge hit with the family tonight. Yay! And thank goodness for Slow Cooker Bags for easy and fast clean up! I love Reynolds.

First I took a bag each of baby red and yellow potatoes, cut into bit size pieces and put in the bottom of the crockpot(in bag). Sprinkle with spices such as salt, fresh ground pepper, parsley flakes, onion powder, etc.... and sprinkle with olive oil. Mix it well. Then you place the meat"loaf" on top of it.

For meatloaf:
3 lbs.(we like leftovers) extra lean ground beef
2 cups Italian bread crumbs
1 cup of oatmeal(uncooked)
2 eggs
1 cup of ketsup
2-3 Tbls. spicy brown mustard
1 envelope onion soup mix
salt, pepper to taste

Combine all of the ingredients and shape into a loaf and place on top of potatoes. Drizzle ketsup over the top of the loaf, cover, and cook on low 6-8 hours or high 4-5 hours. Use a meat thermometer to test for doneness. Serve with a veggie, our kids favorite with THIS dish is corn.