Tag Archives: Thanksgiving

Pumpkin Custard

23 Nov

Over the past several years, I’ve acquired more of a taste for Pumpkin.

I enjoyed Pumpkin Pie at Thanksgiving and Christmas as a kid – but I didn’t have interest in it otherwise outside of the two holidays. But the last couple of years, it’s been something I would mix with yogurt or find other uses for. After going Paleo this fall, it’s become a bigger thing in my diet.

I’ve roasted Pumpkin, and now also modified a few Pumpkin pie filling recipes I’ve found to create a Pumpkin custard.

Pumpkin Custard

Pumpkin Custard

A custard is an egg-based dessert – usually it’s eggs, some type of dairy, and some type of sugar that’s mixed, and then baked.

Maple Pumpkin Pecan Custard

Pumpkin Custard

1 Can (15 oz) Pure Pumpkin

3 Eggs

3/4 cup of Whole Milk Greek Yogurt

1/4 Cup of Maple Syrup

3 teaspoons Cinnamon

1 teaspoon Nutmeg

1/8 teaspoon Ginger

1/8 teaspoon Allspice

Beat 3 eggs with an electric mixer at low to medium speed. Add maple syrup and mix throughly.

Add Pumpkin and continue to mix until smooth. Add spices and yogurt and continue to mix until smooth.

Bake in oven in a water bath for about 60 minutes at 350 degrees Fahrenheit.

Chill fully in refrigerator for 3 hours before eating.

Caramelized Pecans

1 Tablespoon Butter

About 12 pecans

1 Tablespoon Maple Syrup

1/4 Teaspoon Cinnamon

Melt butter in pan over medium heat on stove. Add pecans and toss with butter for two minutes. Add maple syrup and cinnamon and increase heat to medium high for 30 seconds, remove from heat and allow to cool.

 

 

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Brussels Sprouts? Yes, They Are Actually Good

22 Nov

Full disclaimer: I grew up in the 80’s, and like most 80’s kids spent a lot of time watching reruns of shows from the 50’s and 60’s.  Frequently on these shows, Brussels Sprouts popped up as the butt of a joke about meals or a kid’s objection to a meal.

Over the two and a half months that I’ve followed Paleo, I’ve brought new vegetables into my rotation.

Kale?  I never ate it before, and now will consume 1/3 of a bag for breakfast.

Bok Choy?  Never ate, but now I’m growing it.

So I figured if I was eating other members of the Cabbage family, why not Brussels Sprounts?  I sought out advice on Google on how to cook the new vegetable – and what I found was a great recipe for Brussels Sprouts that I did some modifications to.

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