Tag Archives: Pumpkin

Pie for Une

24 Nov

I meander around the interwebs a lot.  Too much probably.  Thats when I came across this AH-mazing idea.

Single serve pies from Our Best Bites.

Brilliant.  I love pie, I mean who doesn’t?  Its so annoying to have to make a full pie then not be able to eat the whole thing.  I also dislike buying pies because I am a control freak in the kitchen.  I like homemade stuff, I like my cooking and baking.

I can quite often and have these jars in stock, they hold about 8 oz which is perfect for an individual sized pie.

Since tomorrow is Thanksgiving, I decided on pumpkin pie, a traditional pumpkin pie recipe from Martha Stewart, of course!

This also solves my problem of what to do with all the lids I have used from canning.  You can’t reuse them when making jam, but I have a drawer full of them and now I can use them for Pie for Une.

I made 2 kinds, the classic pumpkin, then separated 2 servings, added a tablespoon of adobo chili powder and some cayenne pepper, for a chipotle pumpkin pie.  Its not very spicy, but has a kick under the sweet.  Now they are in the freezer and ready to be baked for whenever.

I would defrost them before putting in a hot oven, its still glass and can break with a rapid change of temperature.  

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Pumpkin & Goat Cheese Lasagna

24 Oct

Now that its October, its pumpkin-palooza and I love every second of it.  Instead of all the pumpkin sweets, which I have already started to make, pumpkin is great for savory dishes as well.

This lasagna took about an hour to prep, but I also used boil noodles, which I only used because I thought the no boil noodles wouldn’t soften up so much because the pumpkin sauce was thick.  You can use either, and I recommend using no boil because its easier, and another less pot on the stove.

I also used mushrooms and spinach as supplementary layers.

28 oz Can of pumpkin
5-6 fresh sage leaves, cut finely
1/2 C. Chicken broth or Mushroom broth (thats what I used)
1/2 Yellow Onion, chopped
3-4 Minced Garlic cloves
1 Tblspn Brown Sugar
About 4 oz of goat cheese.
Olive Oil
Salt and Pepper as needed
2 Bay Leaves
2 Cups diced mushrooms (any kind works)
16oz Fresh spinach (or double if you want a thick spinach layer)

Pumpkin Sauce:
Heat olive oil in a small/medium saucepan, add onions and garlic, then add your sage.  Saute until almost translucent.  The onions do not need to be fully cooked, you will be cooking the pumpkin for a bit.  Add pumpkin, add broth.  Mix around, now you need a consistency that it slightly thicker than soup, but not too thick.  So you may need more or less broth.  Basically, you don’t want it to ‘blurp’ up when it comes to a boil, it shouldn’t hold the boiled shape, if you get what I’m saying.  Turn down to medium low heat and let it cook while you prepare the other layers.

Mushrooms:
A simple saute with olive oil, and the bay leaves, once they start to get soft, there will be excessive moisture, don’t worry about it.  Until you are ready to puree it, let it sit on the stove on low heat.  Puree in food processor, minus the bay leaves and add some goat cheese.  I call this mushroom pate.  Because I like to pretend I’m fancy.

Spinach:
I have done it 2 ways 1) steam, then blend in a food processor with goat cheese 2) blend in the food processor raw.  Both ways work, it depends on how much work you want to do.  I preferred blending them raw, it was easier and I think if you use no boil noodles it will help with the moisture.

I had about 4 layers in this dish, starting with fresh spinach noodles on the bottom, then steamed spinach that was pureed with goat cheese, fresh spinach noodles, pumpkin sauce, noodles, mushroom pate, noodles, pumpkin sauce, noodles, pumpkin sauce, 4 cheese mix.

Bake at 350F for about 45-55 minutes, or until the cheese is that perfect golden color.