Cranberry, pear, brie pizza
- 2 medium ripe red pears or any pear you like, these are sweet
- 8 oz. brie cheese leave out till room temperature
- 1 cup cranberry jam use your favorite or my recipe
- 1 tbsp. butter
- Preheat the oven to 425 degrees Prepare pizza dough per instructions or make your own, my recipe is in the recipe section. Place on a 12" pizza pan that has been oiled with about a tbsp. of olive oil and dusted with cornmeal Place the dough into the pan and stretch out to the sides as carefully as you can, close up any holes that form. Take the tips of a fork and dock, which means to prick little holes on the dough, the entire pizza. Bake for 10 minutes, remove from the oven. While the pizza dough is cooking, slice the pears into 1/4 inch slices. Place the butter in a large fry pan and allow to brown on medium heat-the stage right before burning, it gives a nice butter flavor. Lay the slices of the pears on one side and cook about 3 minutes. Turn over carefully not to break the slices and cook another 3 minutes. Turn off the heat. Slice the brie into very thin 1/8 inch slices and tear into two or three pieces per slice. When the pizza is out of the oven, add the cranberry jam on top, spreading carefully; add the slices pears and top with the brie. Place back into the oven for 10-15 until the brie just starts to melt and has a slight tan color. Remove when done and let cool about ten minutes. Sprinkle with sea or kosher salt if desired Serves 2-4 depending how hungry you are! Enjoy!
Mashed potato surprise
- 1 medium large Idaho baking potato peeled, cut into 1 inch dice
- 1/2 cup fresh broccoli florets cut into `1/2 inch size steamed 3 minutes, drained
- 1/2 cup chopped fresh cabbage
- 1 tbsp. butter or your favorite healthy fat
- 3-4 tbsp almond milk unsweentened
- 1 tbsp. chopped fresh parsley optional
- Place peeled, chopped Idaho potatoes and chopped cabbage in a medium saucepan. Cover with water and bring to a boil. Lower to medium heat and boil for 12-15 minutes until done, soft when a fork is poked in a cube. Drain, place back in the pot and add the butter or oil, almond milk and mash to desired consistency. Once well mashed, add the broccoli, chopped scallion and parsley if using. Mix all together and serve with salt and pepper to taste. Serves 1 Enjoy!
Kim’s Baked Potato
- 1 average Idaho baking potato
- 1-2 tbsps. butter
- 1/4 cup steamed broccoli
- 1/4 cup sauteed sliced mushrooms
- 1/2 medium onion chop finely
- 1 tsp. nutritional yeast
- salt and pepper to taste
- 1/4 cup any grated cheese you like optional topping
- Rinse and dry your Idaho potato and pierce a few times on each side with a fork Bake for 1 hour in a 400 degree oven Remove from oven and let cool a couple of minutes Cut the potato lengthwise and crosswise to make a cross Push the ends towards each other to open the potato Add add ingredients, adjust for seasonings and enjoy! Serves 1- The variations are endless!
Vegetable Pumpkin Chili
What comes to your mind when you hear the word chili? Meat and beans or just meat! Well this recipe just might change that thought! Â I did find this recipe online,(www.thekitchn.com), and tweaked it a bit with a few changes to suit my tastes. Â I use Worcestershire sauce which contains anchovies. Â To make this recipe vegan or vegetarian, just use a vegan alternative or leave it out. I like the little kick the sauce adds to the chili.
A fresh sugar or similar type pumpkin is really necessary for this recipe. Â As with any fresh squash, cut the pumpkin in half, remove the seeds (which can be saved and roasted later for a fun treat!) and place open side down on a baking sheet covered in aluminum foil. Roast at 450 degrees for 15-20 minutes to soften the pumpkin peel. Â Let cool and peel off the outside and cut into 1 inch cubes.
Add oil and butter to a large Dutch oven or six quart pot. Melt the butter, add the cornmeal and whisk all to combine. Â Add the pumpkin chunks, quartered radishes, onion, green pepper, garlic, and tomato paste.
Saute on a low heat for ten minutes stirring occasionally. Â Add the vegetable broth, tomatoes, beans, corn, spices and a few shots of Worcestershire sauce.
Bring all to boil and then down to simmer for an hour.  Add more seasoning to taste. Simmer for another hour.
Enjoy!
*If you can’t find fresh pumpkin, I would try butternut squash as a substitute. Â Roast it the same as the pumpkin but cook in the chili for an hour. Â The butternut squash many not hold up as well for longer periods of cooking time.
- 1 3 lb. sugar pumpkin fresh pumpkin
- 1 bunch radishes chopped into quarters
- 1/2 medium onion chopped well
- 2 15 oz. cans black bean any beans can be substituted
- 2 cups fresh or frozen corn
- 1 medium red pepper chopped
- 3 cloves garlic chopped fine
- 2 cups vegetable stock homemade or a salt free canned
- 1 15 oz. can cherry tomatoes diced tomatoes can be substitued
- 2 tbsp. tomato paste
- 1/4 cup olive oil
- 1/4 cup butter vegan alternative can be used
- 1/4 cup corn meal
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp cinnamon
- A few dashes Worcestcershire sauce optional-vegan alternative can be used or none
- a few sprinkles red pepper flakes optional
- A fresh sugar or similar type pumpkin is really necessary for this recipe. As with any fresh squash, cut the pumpkin in half, remove the seeds (which can be saved and roasted later for a fun treat!) and place open side down on a baking sheet covered in aluminum foil. Roast at 450 degrees for 15-20 minutes to soften the pumpkin peel. Let cool and peel off the outside and cut into 1 inch cubes. Add oil and butter to a large Dutch oven or six quart pot. Melt the butter, add the cornmeal and whisk all to combine. Add the pumpkin chunks, quartered radishes, onion, green pepper, garlic, and tomato paste. Saute on a low heat for ten minutes stirring occasionally. Add the vegetable broth, tomatoes, beans, corn, spices and a few shots of Worcestershire sauce. Bring all to boil and then down to simmer for an hour. Add more seasoning to taste. Simmer for another hour. Enjoy! *If you can't find fresh pumpkin, I would try butternut squash as a substitute. Roast it the same as the pumpkin but cook in the chili for an hour. The butternut squash many not hold up as well for longer periods of cooking time. *this recipe is originally from www.thekitchn.com; I have made adjustments to the original recipe.
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