White Pumpkin Pie
Makes 12 servings
- 1 pie crust (2 if you want to do some fun cutouts, too)
- 2 cups white pumpkin purée
- 2 large eggs
- 1 can sweetened condensed milk
- ¼ tsp pink himalayan sea salt
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 2 Tbsp milk optional for brushing cutouts
- 2 Tbsp turbinado sugar optional for sprinkling on cutouts
- whipped cream for topping
Instructions
Preheat the oven to 425ºF. Roll out your first pie crust and place into your pie plate. Make the edges fancy using your method of choice.
In your medium mixing bowl, whisk together the white pumpkin purée, eggs, sweetened condensed milk, salt, cinnamon, and nutmeg. Pour the filling into your pie crust. Use a toothpick to pop an big air bubbles.
Place the pie into the oven for 15 minutes. Then, leave the pie in the oven, and turn the temperature down to 350ºF for another 30 minutes.
While the pie is baking, optionally cut shapes out of your additional pie crust. Brush with milk and sprinkle with sugar. Place on a baking sheet.
Your pie is ready to come out when it’s set in the middle. Don’t turn the oven off yet if you’re making the cutouts.
Let your pie cool to room temperature.
While your pie is cooling, bake the cut outs at 350ºF for 15 minutes or until golden brown.
Decorate your pie with your cutouts, and then place the pie in the fridge to chill for at least an hour or up until you’re ready to serve.
Recipe from Elle Jay at Home
Teriyaki Turkey and Broccoli
Makes 6 servings
-
1 Tbsp olive oil
-
3 garlic cloves – minced
-
1 ½ cups chopped white onion
-
1 lb lean ground turkey
-
1 cup shredded carrots
-
2 cups broccoli florets – chopped small
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1 cup frozen peas
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1 ½ cups teriyaki sauce
-
4 cups cooked rice – to serve with (optional)
- Green onion for topping
Instructions
Cook 1½ cups of rice according to package instructions using a rice cooker or in a pot on the stove.
Prep the vegetables: shred 1 cup of carrots, chop 1 ½ cups of onion, mince 3 cloves of garlic and chop 2 cups of broccoli into bite-size pieces.
Heat a frying pan over medium heat with 1 Tbsp olive oil. Add in 3 minced garlic cloves and 1½ cups chopped onion. Cook until the onion turns translucent, about 1-2 minutes.
Now add 1 lb ground turkey. Break apart using the tip of a wood spatula. Cook until it’s no longer pink.
Add 2 cups chopped broccoli, 1 cup shredded carrots and 1 cup frozen peas and stir together. Cover the pan with a lid and cook until the broccoli is slightly soft when poked with a fork, about 3-4 minutes.
Now pour in 1 ½ cups teriyaki sauce overtop of everything and mix together. Cook another 1-2 minutes, until the sauce is heated through.
Scoop the cooked rice into bowls and add the teriyaki ground turkey. Serve and enjoy!
Recipe from Andi Anne Recipes
Squash Enchiladas
Makes 6 servings
-
2-3 Large Yellow Squash
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1 tablespoon Avocado Oil
- 2 cups Ground Beef or shredded Chicken
- 1 large Onion chopped
- 4 cloves Garlic minced
- 2 teaspoon Ground Cumin
- 1 teaspoon Smoked Paprika
- 1½ cup Enchilada Sauce
- Salt & Pepper to taste
- 2 cups Mexican Cheese blend shredded
- Cilantro, Lime Juice for serving
Instructions
Preheat the oven to 350F. Grease a 8×11″ baking dish with oil.
In a large skillet over medium high heat, add Avocado oil. As the oil shimmers, add the chopped onions and garlic and cook for about 1 minute. Add the Ground Beef. Crumble and cook for 2 minutes or until it browns. Add the Enchilada Sauce, Ground Cumin, Smoked Paprika, half of Mexican Cheese blend. Toss to combine and cook for 2 min. Once cooked, set aside.
On a vegetable cutting board, use a Y-Shaped Peeler or Mandolin Slicer to peel thin slices or Yellow Squash. Leave the middle part which is hard to peel for later use.
Now, lay out three slices of the Yellow Squash strips (slightly overlapping). Add the Ground Beef mixture to one end. Tuck and roll.
Pour some Enchilada Sauce in the baking dish. Add the Yellow Squash Enchiladas to it. Pour the remaining enchilada sauce over the Squash Enchiladas. Now, top with shredded Mexican cheese blend.
Bake @350F for 15-20 min or until the cheese melts on top.
Garnish with chopped cilantro and lime juice. Serve immediately.
Recipe from Recipe Magik