Entries Tagged as 'thanksgiving'

Happy Thanksgiving! Remember to save those turkey bones!

For the Turkey and Wild Rice Soup of course! [Read more →]

Dessert First! Decadent Pumpkin Torte

See that right there?  That, my friends, is worth every anxiety attack I’ve had over the last week. [Read more →]

Fresh Pumpkin Pumpkin Pie

MMMMM What says Fall more than pumpkin pie? As I mentioned in an earlier post, Fall is the time of year when we celebrate all of our kids’ birthdays. Each chooses the “cake” they want, of course…this time Adriana chose pumpkin pie rather than cake. Works for me! :) It’s funny sometimes, the things I took for granted in the US…canned pumpkin is just such an example. Here, I need to buy fresh and pre-cook and drain the pumpkin, because canned is unavailable. Turns out? I like fresh WAY better than canned anyway. Fate has a way of showing us things that perhaps never would have occurred to us otherwise. I say, good for Her (and good for us, too!)!

pumpkin pie

Ingredients (for 2 pies):

2 pounds (1 kilo) fresh pumpkin, halved
2 pie crusts (use your favorite recipe, or cheat and buy pre-made ;) )
1 can (16 ounce/410 grams) evaporated milk
2 eggs
2/3 cup sugar
1-2 teaspoons vanilla
cinnamon, nutmeg, ginger, cloves and allspice to taste…I like a spicier pie, so I add quite a bit (2 teaspoons cinnamon, 1 teaspoon nutmeg, 1 teaspoon ginger, 1/4 teaspoon cloves and 1/2 teaspoon allspice *approximately*)


Heat oven to 390ºF/200ºC.
Line a baking sheet with foil and place pumpkin cut side down on sheet.
Bake about 30 minutes or until tender.
Line a sieve with a tea towel, and place pumpkin in sieve over a bowl, covered.
Allow to drain in fridge 24 hours, or, if you’re in more of a hurry, just twist the tea towel and squeeze out excess liquid.
You should have about 2-2/12 cups pumpkin after draining.
Heat oven to 390ºF/200ºC.
Prepare pie plates with crust, poking with a fork.
Puree all ingredients in a large bowl or blender.
Divide mixture between the two pie plates.
Bake at 390ºF/200ºC for 10 minutes, then reduce heat to 375ºF/175ºC.
Bake about an hour to an hour and a half, checking center of pie until no longer “jiggly” (that is a highly technical cooking term, and I’m sticking by it. LOL). (Ok, ok, until center of pie is set. sheesh! :P )
Remove from oven and allow to cool.
Serve with fresh whipped cream.
Chill any leftovers (if you’re lucky enough to have them) in the refrigerator.

Herb Roasted Chicken’n Stuffing

Even though it still feels very much like summer here, my internal fall clock always seems to kick in and start demanding fall like dishes…Roasted chicken, pumpkin, soups bubbling on the stove and of course apples and cobblers and crisps and pies…..I really miss Minnesota fall weather…crisp mornings, colorful trees and gusts and swirls of air stirring up the fallen leaves.  And sweaters! Big, fluffy turtlenecked cable-knit sweaters.  *sigh*  Ok, my trip down memory lane is over now…I’ll get to the food! lol Roasting a chicken can be done in so many different ways, but I have to say that chicken and stuffing is probably my favorite. If you live somewhere where a box mix is available for the stuffing, you could easily cheat on that part and make this even easier, however, I do not have that option. hehe  So I made my own.  It’s kind of a reworked version of the stuffing my mom made one Thanksgiving they were visiting us here.  Mine is a bit simpler, with fewer ingredients (you can interpret that as “gizzards omitted.”).  I also “one pan” it to save on dishes and time.

roasted chicken and stuffing  


1 roasting chicken, washed and patted dry (about 3 pounds/ 1 1/2 kilos)
2-3 cloves garlic
1 larger onion
2-3 ribs celery
1/2 pound (200 grams) ground pork
3 cups croutons
about 2 cups chicken broth
2 tablespoons butter
thyme, rubbed sage, garlic powder and oregano to taste
salt and pepper to taste


Preheat oven to 350ºF/175ºC.
Melt butter in a large skillet and sautee garlic until just golden.
Add onion and celery and sautee until translucent, then add in pork and season with salt, pepper and herbs.
Brown pork and vegetables, stirring constantly, breaking the meat into small bits.
Drain off excess fat.
Add broth and croutons and stir to combine.
Adjust seasonings and herbs.
Fill chicken cavity with stuffing (you will probably have some left over…this can be placed in an oven proof dish with a lid and baked along with the chicken).
Place chicken in a baking dish/roaster with a lid.
Rub with butter or oil, and season with salt, pepper, herbs and garlic powder.
Cover chicken and bake 2 1/2 to 3 hours, or until done (legs will pull away easily), basting occasionally.


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