Tag Archives: autumn

Classic pumpkin pie

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So it wouldn’t be fall without pumpkin pie and I couldn’t wait till Thanksgiving to try out a gluten free (GF) version of this traditional pie! I made some minor tweaks to the classic Libby’s Pumpkin Pie recipe (the one on the back of the cans) and it turned out great! First, I substituted a gluten free (GF) crust and second, I used coconut palm sugar (1:1 ratio to regular white sugar) since that’s what I had in the house. The pie was a little darker in color, but it was EXCELLENT!

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Ingredients

  • 3/4 cup sugar (I used coconut palm sugar – which has a lower glycemic index than regular sugar cane sugar)
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 2 large eggs
  • 1 can (15 oz) 100% pure pumpkin
  • 1 can (12 oz) evaporated milk
  • 1 unbaked 9″ deep-dish pie shell (I used a gluten free pie crust from Wholly Wholesome)

Directions

  • Mix sugar, salt, spices in a small bowl
  • Beat eggs in a large bowl and stir in pumpkin and sugar/spice mixture
  • Gradually stir in evaporated milk
  • Pour into pie shell
  • Bake in preheated 425* oven for 15 minutes. Reduce temperature to 350* and bake 40-50 minutes or until knife inserted near center comes out clean
  • Cool n wire rack for 2 hours.
  • Serve immediately or refrigerate
  • Top with whipped cream! 🙂

Super mom tip: Don’t keep that many spices stocked? Save a step and use 1 3/4 tsp pumpkin pie spice instead of the cinnamon/ginger/cloves.

dit-elle-Esther

Legends of the Fall..

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I love fall! So much color! We live in a beautiful place that is green pretty much year round. The rain and damp have arrived, but the trees are still brilliant.

A favorite fall table decoration is a bowl of water with leaves and tea lights. I know, so simple right!

The bowl could be a piece of thrifted crystal or porcelain (something fire proof!). I get the tea lights in bulk at IKEA, and then add your favorite fall leaves or flowers! Gorgeous when lit, adding coziness to fall evenings. And I’m all about coziness. 🙂

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dit-elle-Esther

Roasted Root Vegetables with Pesto

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The sweet flavor of carrots and parsnips balance out the bite of Brussels sprouts and turnips. Hot and roasted and tossed with pesto – yum!Blog pestoveggies-1

Ingredients

  • 2 cups carrots (cut in 1″ slices)
  • 2 cups parsnips (cut in 1″ slices)
  • 2 cups turnip slices, 1″ cubes
  • 2 cups trimmed and halved Brussels sprouts
  • 1 shallot, peeled and quartered
  • 1 onion, cut in 8 wedges
  • 1 Tbsp olive oil
  • Salt/pepper to taste
  • Pesto

Directions

  1. Oven to 425*
  2. Toss vegetables with olive oil
  3. Sprinkle w/salt and pepper, toss
  4. Bake @ 425* for 1 hour or until browned
  5. Toss vegetables with basil

Super mom tip: Make pesto in a big batch and freeze in 1/3-1/2 cup portions. Pull out and defrost in the fridge or microwave a day in advance for this type of recipe.

dit-elle-Esther

Pumpkin Soup

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This is a hearty pumpkin soup, garnished with a bit of bacon and chives for added flavor! Curry and cumin give it some warmth and a subtle flavor but are not distinct enough to make this a ‘curry’ flavored dish.

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Ingredients

  • 1 little sugar pumpkin (about the size of a cantaloupe)
  • 3+ cups vegetable or chicken broth (more for a thinner soup, less for a chunky pumpkin stew)
  • 1/2 onion, chopped
  • 1 Tbsp butter, olive oil or other fat
  • 1/2 tsp curry
  • 1/2 tsp cumin
  • 1/2 cup heavy cream, milk or coconut milk
  • Salt & pepper to taste

Directions

  • Bake your pumpkin by slicing it in half, cleaning out the seeds, de-stemming and putting it cut-side down in a baking dish with some water, ~45mins on 350* (I did this a day or two in advance when I was baking other veggies). Peel and discard skin.
  • SautĂ© onions in butter or oil until translucent and soft
  • Add curry and cumin and sautĂ© for another minute
  • Add pumpkin pulp, chicken broth and bring to a boil
  • Reduce heat and simmer for 10 mins
  • Remove from heat and use an inversion/hand blender directly in pot until soup is smooth
  • Stir in cream
  • Add salt & pepper as needed and garnish with crumbled bacon and chives

Paleo tip: For ‘true’ paleo, omit dairy items and instead use coconut fat and coconut milk.

Super mom tip: You guessed it – it’s ‘freezable’! 🙂

dit-elle-Esther

What to do with pumpkin seeds!

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It’s pumpkin season.. OK, I get a little obsessed when pumpkin lattes arrive and then it just takes off from there. Pumpkin pie, pumpkin cheesecake, pumpkin cookies, pumpkin bread, pumpkin frosted cupcakes :-),  pumpkin soup, pumpkin curry.. I’ve been feeding fresh cooked pumpkin to baby Anders who is 7 months and chowing it down! And let’s not forget pumpkin seeds! Roasted and salted.. YUM!

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Ingredients

  • Pumpkin seeds (if you are digging them out of a pumpkin, first rinse and pat dry w/paper towels)
  • Oil or cooking spray
  • Salt

Directions

  • Oven to 350*
  • Toss pumpkin seeds with oil or just spray a large pan with some cooking spray
  • Bake for 20 minutes or until you hear them start to pop or they start turning golden
  • Salt

dit-elle-Esther

Velvety squash soup

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Ah, squash season is upon us. It’s fall, it’s raining in Seattle, and with a hint of curry and ginger, this squash soup will truly warm your mind, body and soul! This recipe is pretty straight forward, but it does take a while to make given that the squash needs to be cooked first. Squash soup

This soup pairs well with bacon wrapped dates! Dates

Ingredients

  • 1 butternut squash (~3 lbs)
  • 1 large acorn squash (~2 lbs)
  • 1 large onion, coarsely chopped
  • 1 apple
  • 2 tsps canola or olive oil
  • 5 c. chicken broth
  • 2 Tbsp molasses
  • 1 tsp curry powder
  • 1/2 tsp ginger
  • 1/2 tsp salt
  • pinch of ground red pepper
  • 2/3 cup coconut milk or half-and-half
  • Garnish: fresh thyme

Directions

  • Preheat oven to 425*
  • Cut each squash and the apple in half lengthwise; discard seeds/membranes. Place, cut sides down on a greased baking sheet
  • Toss onion and oil and spread around squash in pan
  • Bake @ 425 for 45 minutes or until squash and onion are tender
  • Cool and scoop out squash pulp from skins, discard skins
  • Place onion, squash and apple in large pot and add broth, molasses and spices
  • Bring to a simmer and then remove from heat
  • Use a hand blender (also called inversion blender) and blend until smooth
  • Return to heat and stir in coconut milk or half-and-half
  • Cook until heated
  • Garnish with thyme and some additional coconut milk

Paleo note: omit molasses and use coconut milk for a delightful and truly paleo soup!

Super mom tip: this is another dish that can be made in a big batch and frozen in smaller portions for easy reheating!

dit-elle-Esther