Showing posts with label pudding. Show all posts
Showing posts with label pudding. Show all posts
Sunday, March 22, 2015
CrockPot Pumpkin Pudding crustless pumpkin pie
Day 332.
Happy Thanksgiving! I hope you have a wonderful day full of warm memories and lots of love.
If you are in need of some last-minute crockpot holiday food ideas, heres the list.
This year were going to have:
--cornbread stuffing
--sweet and sour caramelized onions
--candied sweet potatoes (Ill update the picture and recipe for this, too, after we eat)
--mashed potatoes with cream cheese and sour cream
--homemade cranberry sauce
--mulled wine
--this pumpkin pudding
oh! and an oven-roasted turkey.
I wasnt planning on doing any more Thanksgiving-y dishes; my mother-in-law is bringing store-bought pies and ice cream. My kids arent huge pie eaters, and have never shown any interest in pumpkin pie. Like, EVER. But my seven-year-old convinced me last night that its the crust of the pie that she doesnt like, but she likes the filling. And then her younger sister decided to say the exact same thing.
Crustless pie? Thats easy. I can do that. This is much better than my original plan, which was to open a can of pumpkin pie filling and hand them each a spoon.
The Ingredients.
--1 can of pumpkin puree (15 oz)
--1 can evaporated milk (12 oz--the big can, not the little guy!)
--3/4 cup white sugar
--1/2 cup Bisquick-type mix (I used Pamelas Baking Mix)
--2 eggs
--2 T butter, melted
--1 1/4 tsp cinnamon
--1/2 tsp nutmeg
--1/4 tsp cloves
--1/8 tsp ginger
--2 tsp vanilla extract
The Directions.
I used a 4 quart crockpot and it was the perfect size. If you only have a big one, you can use it, but be aware that the batter will be spread out more and will cook much quicker. If you insert an oven-safe dish into the crock, it will work, but the batter will be quite thick and will take a VERY long time. Plan accordingly.
Spray cooking spray into your crockpot.
Set aside.
In a mixing bowl, combine all of the ingredients, and whisk until fully blended. No need to use a hand or stand mixer, just some elbow-grease.
Pour the batter into the prepared crockpot. Cover and cook on high for 3-4 hours, or on low for about 6. Check your "pie" after 2 hours on high, and 3 hours on low, then check every 30 minutes. When fully cooked, the pie will look just like a finished pumpkin pie. The batter will have browned and will crack in a few places. The center will have set enough for you to touch it without getting batter on your finger.
Let sit in the crockpot until room temperature, then spoon into serving dishes and top with whipped cream.
The Verdict.
Perfect. It tastes fantastic, is gluten-free, and was terribly easy to do. Well be making this again, and Im happy to have it to serve today.
yay!
Im off to peel potatoes. For hours.
serenity now!
Friday, March 6, 2015
Mango Breakfast Pudding with Chia Seeds Walnuts and Hemp Milk Loaded with Omega 3 Essential Fatty Acid
An easy way to cut a mango.
Yesterdays Wall Street Journal
There was an article in the Wall Street Journal yesterday about the promising studies on the health benefits of omega 3. As I have pointed out many times, this fatty acid has been associated with reducing the risk of heart disease, which has been well publicized.This article also confirmed that there are studies considering the usage of omega 3 to treat or prevent Alzheimers, epilepsy, rheumatoid arthritis and other serious conditions. Although the journal pointed out sources like salmon, mackerel, sardines, flax and walnuts, they neglected to point out some of the best vegetarian sources of omega 3 such as hemp and chia seeds (see my article on Best Fish and Vegetarian Sources of Omega 3 Essential Fatty Acids). All in all, Im glad that public awareness is increasing on the many benefits of this nutrient.
Its a Mango Morning
Ive come across some wonderful, giant California mangos lately which Ive been enjoying in salads and desserts. They are packed with vitamin A and vitamin C. They are also a good source of dietary fiber and vitamin B6. Heres a breakfast idea that takes advantage of the many benefits of raw mangos and also provides a large dose of omega 3 and omega 6 essential fatty acids. Each serving provides over 4 grams of omega 3 and over 5 grams of omega 6. With only around 200 calories a bowl, it also provides over 8 grams of fiber per serving. Try this healthy breakfast pudding and make it a mango morning!
***
Mango Breakfast Pudding with Chia Seeds, Walnuts and Hemp Milk
[serves 4]
2 cups Living Harvest vanilla hemp milk
5 tablespoons chia seeds
2 cups diced mango (1 huge or 2 medium mangos)
1/4 cup raw walnuts
The night before, combine chia seeds with hemp milk and stir vigorously with a fork for a minute or so. Let sit for 15 minutes and stir again until the chia seeds are well blended and separated. Let the mixture sit out for an hour, stir one more time and refrigerate overnight until thickened and firm.
In the morning, holding the mango so that the seed is vertical to the cutting surface, slice off half the mango. Turn the half over and, with the tip of the knife, score it into little squares being careful not to penetrate the skin. Then turn it inside out and cut away the squares. Do this to the other side. There will be some extra mango around the edges after doing both sides so just trim around and salvage what you can.
Stir the mango into the vanilla chia pudding. Divide into 4 bowls, top with walnuts and serve.
Per serving: 206.3 calories, 12.8 g fat, 1.9 g saturated fat, 0 g cholesterol, 5.1 g protein, 31.3 g carbohydrates, 8.3 g fiber, 4.3 g omega 3 and 5.6 g omega 6 fatty acids.
Subscribe to:
Posts (Atom)