Raised from Scratch

growing up outside the box: alternatives to processed food and television

Pumpkin Mascarpone Dip September 1, 2012

Pumpkin Mascarpone Dip

½ cup mascarpone Italian cream cheese

¼ cup pumpkin puree (canned or homemade)

½ t. – 1 t. pure maple syrup

½ t. ground cinnamon

¼ t. ground ginger

2 apples, cored and sliced (Pink Lady apples are my favorite for snacking)

Mix pumpkin, maple syrup, cinnamon and ginger together in medium bowl (1/2 t. maple syrup is enough for me because pumpkin and mascarpone are both naturally sweet, but if you prefer it a little sweeter adjust to taste). Add mascarpone and blend briefly until fully incorporated. Serve with sliced apples.

Looking for another way to use extra pumpkin puree? Check out my Peachy Pumpkin Smoothie recipe!

 

Peachy Pumpkin Smoothie July 2, 2012

Peachy Pumpkin Smoothie

2 peaches, sliced and frozen

1 banana, peeled and frozen

½ – ¾ cup pumpkin puree*

2 cups almond milk

1 T. soy protein powder

¼ t. ground ginger

¼ t. ground cinnamon

1 T. maple syrup

Blend all ingredients until smooth. If fruits are frozen no ice is needed.

Makes 32 ounces (4 small smoothies)

*For the pumpkin puree you can use canned pumpkin, or make your own with leftover winter squash such as pumpkin or butternut. I had some extra roasted pumpkin in the house when I first created this recipe. To make a puree I blended the extra cooked pumpkin with a little coconut milk until it reached a smooth consistency.

 

Mini Pumpkin Bran Muffins with Chocolate Centers January 3, 2012

These make a tasty snack or a healthy dessert if you make them with chocolate centers. And since nothing is more satisfying than warm chocolate coating your mouth and making an appearance all over your child’s happy face, I recommend serving them before the chocolate hardens. They are delicious and perfectly sweet enough sans chocolate should you worry about your child eating nothing but the chocolate center (surely you realized this possibility, yes?).

Mini Pumpkin Bran Muffins with Chocolate Centers

1 ½ cups whole wheat pastry flour

 t. baking soda

1 t. baking powder

¼ t. fine sea salt

1 t. cinnamon

1 t. nutmeg

1 t. cardamom

¾ cup oat bran

¼ cup brown rice syrup

3 T. pure cane sugar

15 oz pumpkin puree

2 whole eggs

¾ cup unsweetened  applesauce

Handful of large bittersweet chocolate chips (optional)

Preheat oven to 375°. Prepare mini muffin tin by lightly coating with butter or oil.In medium bowl sift flour, baking soda, baking powder, salt and spices. Add oat bran to flour mix.

In large bowl combine all remaining ingredients except chocolate chips, whisk until well combined. Add flour and bran mixture, stir to combine. Fill miffin tins ¾ full with batter and place a single chocolate chip in the center of each muffin cup.

Bake 12-14 minutes. Cool in pan 2-3 minutes, then move to cooling rack to cool completely.

 

Pumpkin Kale Quiche October 13, 2011

Filed under: Breakfast,Eggs,Lunch/Dinner — annalope @ 5:15 am
Tags: , , ,

My daughter is a big fan of eggs, so when I told her we were having quiche for dinner and she gave me a serious, disapproving look and shook her head no, I knew she still wasn’t clear on exactly what a quiche is made of. “Egg Pizza!” I exclaimed, and immediately encountered an excited face with big eyes and some of my favorite words to hear: “Ella help.” She always says “help” with such anticipation and hopeful uncertainty, really drawing out the word as she enunciates every letter and places her face, eyebrows raised, squarely in front of yours where she can lock eyes with you so there’s no mistaking how committed she is to her request. Then she runs looking for a big chair to pull up to the counter, and I make sure to hide any extra eggs I don’t want her cracking. Destruction – creation – destruction – creation…this task was designed for a toddler.

Pumpkin Kale Quiche

Note: I use a large quiche pan for this dish (not a standard pie pan). If you don’t have one, or a suitably sized dish (who says quiche has to be round?) you’ll want to use 2 pie pans and make 50% more crust.

For Crust:

1 cup whole wheat pastry flour

½ cup white whole wheat flour

½ t. salt

4 T. coconut oil

6 T. cold unsalted butter, cut into cubes

¼ cup iced water

Combine flours and salt in medium bowl. Cut in coconut oil and butter until pieces are no larger than pea sized. Add water and mix very gently, kneading only a couple times to form a ball. Flatten slightly into a disc, place on plastic wrap and chill in the refrigerator for 30 minutes while assembling other ingredients.

For Quiche:

5 cups roughly chopped kale

1 cup shredded sharp cheddar cheese

¼ cup pumpkin puree (homemade or canned)

10 eggs

½ cup half and half

½ t. sage

1/8 t. black pepper

½ t. salt, divided

In large sauté pan, combine kale with 2-3 T. water, cover and cook over medium heat until kale has steamed (3-5 minutes), stirring occasionally. Add ¼ t. salt to kale, place in bowl; shred cheese into same bowl. In large measuring glass or 1 qt. bowl combine pumpkin puree, eggs, half and half, sage, pepper and remaining ¼ t. salt. Cover and keep egg mixture cold while crust prebakes.

Preheat oven to 350°. Roll out chilled dough on a lightly floured surface to cover quiche pan and gently press into pan. Poke the bottom of your crust several times with a fork. Bake for 15 minutes.

Place kale onto prebaked crust, top with cheese, then cover with egg mixture. Bake for 20 minutes or until egg mixture is set.