October has gone by in a hurry and before we know it the holidays will be here. This week has been busy with Halloween events. While it’s all good fun, it pains me to think about the huge amounts of candy that now have a prominent place in our home. Trying to put that out of my mind, I’ve been looking far ahead to Thanksgiving and beginning to experiment with new dishes that can grace our table. So far I have come across a new side dish and dessert that have achieved the much coveted kid approval! Thank you Food Network for all your great recipes!
If Green Bean Casserole is wearing a tired spot on your Thanksgiving spread think about giving it a much needed facelift. I for one am not a big fan so I will be switching it out for this…
No this dish is not the epitome of good health but if you have newcomers to the world of kale this may be the perfect introduction. Afterall, who doesn’t love an ooie-gooie cheesy dish?!
3 bunches kale, chopped
1 pound sliced button mushrooms (I skipped these for a more kid-friendly dish)
2 tablespoons butter
1 teaspoon garlic, minced (or 1 large clove, pressed)
1 teaspoon salt
1/4 teaspoon allspice
1/4 cup flour
1 cup chicken broth
1 cup half-and-half
1 cup shredded gruyere cheese (I substituted swiss)
2 tablespoons parmesan cheese
canned fried onions
1. Preheat oven to 400 degrees.
2. Wilt kale in a large saute pan with a little bit of water, about 5 minutes; drain. Add butter and mushrooms and cook over medium heat, 5 more minutes.
3. Add garlic, salt and allspice; cook 2 minutes. Whisk the flour into the chicken stock. Add to the kale along with the half-and-half; bring to a boil. Transfer to an oven safe dish.
4. Top with cheese and fried onions. Bake for 15-20 minutes, until hot and bubbly.
Did you know that is extremely easy to make your own pumpkin puree? I refuse to buy canned pumpkin, especially with all the great winter squashes that you can get from Pure Sprouts! I’ve found that most squashes can be used in pumpkin recipes (well except maybe spaghetti squash). For this recipe I used half a butternut squash and half a kabocha squash. I had plenty leftover to make some of my other favorite recipes. I am not a dessert baker! This recipe was super time consuming but well worth the effort!
Pumpkin-Chocolate Chiffon Pie
For the puree:
Preheat oven to 400 degrees. Cut your medium_sized squash in half, or quarters depending on it’s size, and remove the seeds. Place cut side up on a cookie sheet, spray with cooking spray or top with butter. Roast for 40 minutes, until soft and tender. Let it cool most of the way. Scoop flesh into your food processor and blend until smooth. Blend in 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon of ground cloves and 1/4 teaspoon of salt. Makes approximately 2 cups.
For the crust:
In your food processor, finely chop 24 cream filled chocolate cookies. Blend in 2 tablespoons of melted unsalted butter. Press into a pie plate and set aside. Combine 2 ounces of semi-sweet chocolate, finely chopped, with 1/4 cup heavy cream in a microwave safe bowl. Microwave in 30 second intervals until fully melted (I did this step in a double boiler since we are microwave free). Pour the chocolate into the bottom of your cookie crust. Place in refrigerator to cool and harden.
For the filling:
In a large bowl, sprinkle 3 ounces unsweetened gelatin over 3 tablespoons of cold water and let sit. On the stove combine the pumpkin puree with 3/4 cup whole milk, 2/3 cup sugar and 2 large egg yolks. Cook over medium heat, stirring constantly, until the mixture bubbles, about 5 minutes. Whisk the pumpkin mixture into the gelatin mixture. Let sit, stirring frequently, for 30-40 minutes.
Beat 3/4 cup of cold heavy cream in a bowl with a mixer until soft peaks form. Fold into pumpkin mixture. Pour into prepared pie crust. Press plastic wrap directly onto surface and refrigerate at least 3 hours or overnight.
For the topping:
Beat 1 cup heavy cream and 1/4 cup sugar with a hand mixer until stiff peaks form.