Dinner/Supper/ Gluten Free/ Low Carb/ Salads/ Vegan option/ Vegetarian

5 minute Harvest Salad

This time of year when things can feel pressured in getting ready for the holidays, you need a beautiful quick salad that will elicit oohs and ahhs! And be just as delicious!  This salad started with a walk, no, not at the farmer’s market but a walk on a cool autumn day with light glinting through the trees and the colors oh, the reds, oranges and yellows leaves wafting down from the trees.

Thanksgiving salad, salad with pomegranate , easy salad, quick salad, balsamic salad dressing

See it takes longer to show you then it does to make it!

That is where the inspiration for this recipe came from.  The colors of Autumn.    This recipe there is no specific quantities except for the salad dressing.  That you will want to keep consistent quantities to turn out marvelous.  For the salad, suggestions are all that are necessary,

Thanksgiving salad, salad with pomegranate , easy salad, quick salad, balsamic salad dressing

sautéing pears-smells sooo good!

organic baby greens such as spinach, arugula blend or baby power greens.  Pomegranate seeds, orange, yellow bell peppers, either fresh or sauteed sliced red pear or crisp apple slices such as fuji add in sliced red onion if you choose and the pièce de ré·sis·tance- stilton cheese with apricots! It was soo good that I couldn’t wait to get it home to nibble on it!

Thanksgiving salad, salad with pomegranate , easy salad, quick salad, balsamic salad dressing

Apricot Stilton cheese so good …it wasn’t a mouse, but me nibbling on it before I got home!

I paired the salad with balsamic dressing that takes 1 minute to prepare. You can also use raspberry vinaigrette or  meyer lemon salad dressing.

What options will you use for this salad?  Enjoy!

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5 minute Harvest Salad

Easy quick salad that is perfect for the holidays with baby greens, colorful bell peppers, pomegranate seeds with balsamic dressing. 

Course dinner, lunch, Salad
Cuisine American
Prep Time 5 minutes

Ingredients

  • Baby organic greens, arugula and spinach blend
  • red pear or crisp apple slices* see below optional saute
  • pomegranate seeds
  • Stilton cheese with apricots
  • Optional: sliced red onion

Balsamic Salad Dressing

  • 1/2 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1/2 (optional)shallot, peeled or 2 slices white/yellow onion
  • 1 clove garlic
  • 1 tablespoon dijon mustard
  • 1-2 tablespoons honey (optional)

Sautéed pears or apples

  • slices of firm pears or apple from above recipe
  • 2 tablespoons butter for each 1 cup sliced fruit

Instructions

  1. If the salad is for large gathering and there will be many different dishes plan on 1/3 cup greens for each person.  If for 1-2 people plan 1 cup each greens, 3 slices peppers, 3-5 slices pear/apple slices, 2 tablespoons each pomegranate seeds and heavy sprinkling of yummy stilton cheese

Balsamic Salad Dressing Directions:

  1. Put all ingredients in blender, blend on high to puree and emulsify the ingredients.   Serve tossed over the salad  Makes almost 1 cup = makes 5 servings (3 tablespoons per serving for large individual salad).

Sautéed Pears/Apple Slices

  1. Heat butter in cast iron skillet over medium high heat, add pears/apple slices, turn over with tongs or spatula once fruit is golden brown on edges, turn down to medium remove once both sides are golden brown.  Enjoy!  

    Thanksgiving salad, salad with pomegranate , easy salad, quick salad, balsamic salad dressing

 PS- want to save this recipe for later? save the pic below to Pinterest! 

Thanksgiving salad, salad with pomegranate , easy salad, quick salad, balsamic salad dressing

5 minute Harvest Salad

Uncategorized

For you with lots of care- Betty’s Ultimate Pumpkin Recipes

Betty’s Ultimate Pumpkin RecipesSo the past 2-1/2 months I have been working on something special for you!  And finally I’m ready to share it with you,  Betty’s Ultimate Pumpkin Recipes!  I had hoped to have it as an ebook but that just wasn’t going to happen timely and my site has not allowed me to download the pdf as it is. (Argh!  so frustrating, and my shoulders need a massage now from all the trying to make it work!)   It may take a few days to get the pdj rectified and it was important to get this out to you before you start cooking, planning for Thanksgiving.   And if you are not cooking for Thanksgiving you can give the pdf to someone who is and make their cooking a bit easier.

So, if you would like to have these recipes NOW send me a note as to which email address I can send it to you and it is yours!

Want a taste of the recipes?    A few of my favorites are: Pumpkin dutch babies with Mascarpone Cream

With Pumpkin Mascarpone Cream oh yea!

looks marvelous and it is so good!    I really like the Pumpkin pancakes with apples.  The Pumpkin Cider Soup is so yummy and super quick to make it!

Its so easy!!

Doesn’t need to be the holidays to enjoy that one!  Of course you may have tried my sweet potato black bean fritters a few weeks ago?  Well, I was making pumpkin black bean fritters at the same time 🙂   I find the pumpkin fritters were lighter than the sweet potato ones.  Both were delicious…  Then we get into the desserts… my family was blown away by the Pumpkin Crinkle Cookies with Pumpkin Cream Cheese.

The favorite

I really loved creating and eating the Pumpkin Hand Pies and of course the Pumpkin Custard was so easy easy and scrumptious!   I am looking forward to seeing which ones you enjoy!

I really hope you try out some of the recipes and I’d love to hear your favorites. Just send me a note  as to which email address and I’ll send the pdf right to you!

Dinner/Supper/ Low Carb/ Munchies/ Sandwiches/ Vegetarian

Artichoke Spinach Dip Patties

Riced Cauliflower recipe, artichoke spinach dip recipe, vegetarian patty recipe, artichoke spinach Dip patties.

Oh Hello there!

I almost didn’t see you sitting so quietly over there! Do you love Artichoke Spinach Dip like I do?  Have you ever wondered now what else could you do with artichokes, spinach that would taste similar but maybe not have quite so many calories?

Riced Cauliflower recipe, artichoke spinach dip recipe, vegetarian patty recipe, artichoke spinach Dip patties.

Ingredients for Artichoke Spinach Dip Patties

Here ya go! Yipeee! This taste just like your favorite Artichoke Spinach Dip, except it is much faster to whip up and alot fewer calories!  You can eat these on a bed of fresh spinach greens or eat them in a sandwich with sourdough french bread.

Riced Cauliflower recipe, artichoke spinach dip recipe, vegetarian patty recipe, artichoke spinach Dip patties.

Ready to mix up!

Another idea would be to make these into little croquettes by using a spoon to shape them in oval shapes before you saute them and serve them as an appetizer for a holiday buffet. And yes, they have riced cauliflower in them so you are getting extra goodness! It is great for the holidays however you decide to eat them.  And yes, did I mention they taste just like Artichoke Spinach dip?

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See that’s about all there is to it!

I used non-marinated canned artichokes but you know I would like to try them with frozen artichoke hearts too.  Ok, see have I got you thinking about other creative ways to use riced cauliflower now?   I sure hope so, let me know what you make with riced cauliflower ok?  Enjoy!

Riced Cauliflower recipe, artichoke spinach dip recipe, vegetarian patty recipe, artichoke spinach Dip patties.
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Artichoke Spinach Dip Patties

Easy to make, delicious to eat, Artichoke hearts, spinach and riced cauliflower are made into patties.  

Course Appetizer, dinner
Cuisine American
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 2 (4+patties )

Ingredients

  • 1-1/2 cups fresh baby spinach, cleaned, chopped or use 1/3 cup frozen chopped spinach, thawed and drained
  • 2 large garlic cloves, minced
  • 1 cup riced cauliflower, drained on paper towel
  • 1/2 cup artichoke hearts, drained, chopped -NOT marinated or use frozen artichoke hearts, chopped
  • 1/2 cup fresh mozzarella, shredded
  • 1/4 cup cream cheese
  • 1 egg
  • 1/4 cup sourdough bread crumbs or panko bread crumbs
  • 2 teaspoons lemon zest
  • 1/4 teaspoon kosher salt
  • Spray oil for skillet

Instructions

  1. If spinach is fresh and not frozen, sauté it for approximately 30 seconds in skillet along with the minced garlic.  Remove spinach from skillet, put it in medium size mixing bowl add the rest of the ingredients, mix well with a fork until all ingredients are well mixed.  

    Riced Cauliflower recipe, artichoke spinach dip recipe, vegetarian patty recipe, artichoke spinach Dip patties.
  2. Heat 10-inch cast iron skillet, spray oil in skillet; Use 1/2 cup scoop for patty size or regular spoon for croquette size; sauté over medium high (6) heat. When lightly brown, flip and cook the other side. Patties will cook approximately two minutes each side.  Croquettes less time, turn quarter turns to cook on all sides for croquettes. 

    Serve on a bed of fresh baby spinach or in a sandwich on sourdough toast. Enjoy! 

Recipe Notes

to make Sourdough bread crumbs, toast slice of sourdough bread, tear it up in bite size pieces put in food processor to grind in bread crumb size pieces.  

Products used in this recipe: 

10-in cast iron skillet! This one is already pre-seasoned so it will last for generations.   If you have a teflon non-stick skillet throw it away it is not healthy for you please!   

1/2 cup scoop this is so wonderful to have an makes quick work of making patties all the same size.  Also very important to get a quality scoop or it will break.  I have used my scoop for more than 20 years!  

Panko Bread crumbs if you don't have sourdough bread handy.

These are affiliate links which means I will get a tiny percentage of the purchase price but you do not pay any more for the items.  It helps to defray the cost of the Dash of Wisdom blog.   Thank you so much! 

 

PS- want to save this recipe for later? save the pic below to Pinterest! Riced Cauliflower recipe, artichoke spinach dip recipe, vegetarian patty recipe, artichoke spinach Dip patties.

Dinner/Supper/ Gluten Free/ Low Carb/ Paleo/ Sandwiches/ Vegetarian

Cauliflower Cheddar Jalapeño Patties

Grain Free vegetarian patties, riced cauliflower recipe, cauliflower cheddar jalapeño patties, cauliflower cheddar jalapeño burger, appetizer with cauliflower, grain free vegetarian appetizer

Do you remember when you were a little baby that song patty cake patty cake a baker’s man?  Roll them and roll them and throw them in the pan!  Well this recipe is that easy! There are patties, you don’t have to roll them even!

Grain Free vegetarian patties, riced cauliflower recipe, cauliflower cheddar jalapeño patties, cauliflower cheddar jalapeño burger, appetizer with cauliflower, grain free vegetarian appetizer

Just 4 ingredients!

Four ingredients, I can blink and they are ready to cook and flipping awesome, turn them over and they are done and ready to eat!  It takes me a lot longer to tell you about them then to make so maybe I should just go make some more!  What am I talking about? Cauliflower Cheddar Jalapeño patties!

Grain Free vegetarian patties, riced cauliflower recipe, cauliflower cheddar jalapeño patties, cauliflower cheddar jalapeño burger, appetizer with cauliflower, grain free vegetarian appetizer

Zippity zip and they are ready!

If you don’t like spicy food then leave out the jalapeños perhaps throw in a bit of cayenne pepper to give them a bit of zip?  The backstory of this recipe is that I make cheddar jalapeño bread that is sooo good!  I like making it when the weather gets cloudy and cool and there is the hint of rain in the air, which is today’s weather.  Of course, I like baking any kind of bread in this weather.

Grain Free vegetarian patties, riced cauliflower recipe, cauliflower cheddar jalapeño patties, cauliflower cheddar jalapeño burger, appetizer with cauliflower, grain free vegetarian appetizer

I love my 4 ounce scoop!

It just feels perfect for bread baking.   Well, instead of creating a carb feast I decided to figure out something else with the cheddar and jalapeños so Cauliflower Cheddar Jalapeño Patties were born.   You could make these into small fritter size and they would be a marvelous appetizer for the holidays.

Bobbie, my daughter-in-law keeps organic riced cauliflower in the freezer so that it is ready for creating different recipes.

Grain Free vegetarian patties, riced cauliflower recipe, cauliflower cheddar jalapeño patties, cauliflower cheddar jalapeño burger, appetizer with cauliflower, grain free vegetarian appetizer

can you smell them sizzling?

I find for this recipe having it pre-frozen was nice, because I set it some out on a paper towel to unthaw and it drains excess liquid from the cauliflower.  I used jarred jalapeños; you can also use fresh just deseed and devein them to keep the flavor mild.  Ok, go make them and let me know what variation you tried.  Enjoy!

Grain Free vegetarian patties, riced cauliflower recipe, cauliflower cheddar jalapeño patties, cauliflower cheddar jalapeño burger, appetizer with cauliflower, grain free vegetarian appetizer
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Cauliflower Cheddar Jalapeño Patties

 Riced cauliflower, cheddar cheese, minced jalapeño peppers create super quick and yummy patties

Course 10 minute dinner, dinner
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 (4 patties total)

Ingredients

  • 1-1/2 cups riced cauliflower
  • 2/3 cup grated cheddar cheese
  • 2 tablespoons chopped Mezetta jalapeños "tamed" ones are not so spicy
  • 1 egg
  • 1 tablespoon olive oil for sauteing

Instructions

  1. Put the riced cauliflower on paper towel to drain it of any excess moisture

    Mix all ingredients except olive oil in small bowl.

    Scoop 1/2 cup size patties onto oiled cast iron skillet, cook over medium high heat (7) until lightly brown, flip and cook other side.  Approximately 2 minutes each side.  

    Serve in sandwich or on a bed of organic baby greens.   Enjoy!

Recipe Notes

Because of the salt in the cheddar cheese no additional kosher salt is needed.  

Products used for this recipe are:

My favorite  10-inch cast iron skillet- no pre-seasoning needed.

another favorite is good quality scoop,  I have them in several sizes and it makes quick work of scooping anything and keeps the sizes consistent.  

These are affiliate links which means I will get a tiny percentage of the purchase price but you do not pay any more for the items.  It helps to defray the cost of the Dash of Wisdom blog.   Thank you so much! 

Save the pic below to Pinterest if you want to make it later!  

Grain Free vegetarian patties, riced cauliflower recipe, cauliflower cheddar jalapeño patties, cauliflower cheddar jalapeño burger, appetizer with cauliflower, grain free vegetarian appetizer

10 minute meal!

Anti-inflammatory/ Dinner/Supper/ Sandwiches/ Vegan option/ Vegetarian

Portobello Melt

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Hey there friends!  It’s the beginning of the week.  Are you looking for an easy sandwich that you can take to work or a quick light dinner?

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That’s about all there is to it!

Portobello Melt resembles a patty melt with a few exceptions, no meat, ok, I didn’t use rye bread as is traditional, either. This recipe sourdough bread was used. I happen to love pepper jack cheese so I used that instead of swiss cheese. Portobello mushrooms are so wonderful aren’t they? It is a steak like consistency once cooked and so delicious.

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sliced portobellos

These portobellos were at the farmer’s market.  So fresh and just the right size for sandwiches.

I like marinating the portobellos for just a few minutes with olive oil and balsamic vinegar.  If you are allergic to balsamic , I’d suggest marinate with olive oil, herbs with fresh garlic cloves.    I removed the stems, which are great in soups. I sliced the portobellos in half lengthwise.  I tried roasting them in the oven versus sauteing them in my cast iron skillet

portobello mushroom recipe, portobello melt, portobello sandwich recipe, sautéed portobello mushroom

Can you smell it? It is yummy!

to see what the time difference was and texture difference.  It took a few more minutes in the oven (450 degrees 15 minutes) and I didn’t notice a difference in the texture.  So if you are roasting some veggies like I often do; then you could scooch the veggies over a bit in your rimmed baking sheet and put your portabellas on the sheet too.

The caramelized onions really make this recipe happy!

portobello mushroom recipe, portobello melt, portobello sandwich recipe, sautéed portobello mushroom

Its all done in one skillet

Well, at least they make me smile!   Go ahead grab some portobellos the next time you are at the market and have yourself a meatless but meaty sandwich!   Enjoy!

PS- want to save this recipe for later? save it to Pinterest!

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Portobello Melt

Meaty portobello mushroom sandwich sautéed with caramelized onions, pepper jack cheese and sourdough grilled bread.  

Course dinner, lunch, sandwiches
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2

Ingredients

  • 2 portobellos
  • 1-1/2 tablespoons extra virgin olive oil don't measure just drizzle it
  • 2-3 tablespoons balsamic vinegar option use herbs parsley, thyme, with sliced fresh garlic
  • 2-3 tablespoons butter
  • 6 slices white or yellow onion
  • 1/2 teaspoon kosher salt and pepper to taste just a sprinkle will do.
  • 2 slices Pepper jack cheese I use Tillamook
  • 4 slices sourdough bread or use GF bread, lettuce leaves instead of bread

Instructions

  1. Remove portobello stems- reserve for another use; slice each portobello in half lengthwise.  Set portobellos on plate -drizzle olive oil and balsamic vinegar over the mushrooms.  Set aside.  


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  2. Melt butter in cast iron skillet over medium high heat.  Saute onion slices until caramelized. 

    Add Portobello mushrooms, to skillet, cook over medium high heat; turn portobellos once they become darker glazed approximately 2-3 minutes each side.  Remove from skillet.

  3. Place bread in skillet add bit more butter if needed; grill bread over medium high heat to crisp, turn each slice over and put cheese slices on bread slices; add 2 portobello slices to each bread slice,caramelized onions and put top of other bread slice on sandwich.  Press sandwich with small pan lid to press sandwich together and melt cheese; turn bread slices over to grill top of sandwiches.    Enjoy!  

Recipe Notes

 

Product used in this recipe: 

10-inch cast iron skillet- I tell you cast iron skillet can be in so many ways!  And you don't have to worry about pre-seasoning them now as you can purpose this one pre-seasoned!

 

This is an affiliate link which means I will get a tiny percentage of the purchase price but you do not pay any more for the items.  It helps to defray the cost of the Dash of Wisdom blog.   Thank you so much! 

portobello mushroom recipe, portobello melt, portobello sandwich recipe, sautéed portobello mushroom

Anti-inflammatory/ Drinks/ Gluten Free/ Paleo/ Vegan/ vegetables/ Vegetarian

What’s She Cooking Now?

Hey there friends,

This was suppose to post on Wednesday for your viewing pleasure but my pics just would not insert so I had to walk away and yipppee! Now it worked!

This is a new series and I plan on doing it on Wednesday’s – it may not be a specific recipe but something new I am trying or learning about and I will share it with you.   Please let me know if you like it or want me to return to a regular recipe post for Wednesday’s ok?

Do you like trying new foods, new ideas out?  At my farmer’s market recently my girlfriends and I stopped by local beekeepers booth.

Bee Pollen

One thing they had was bee pollen.  I never thought much about bee pollen but it is fascinating how healthy it is for you!  It is packed with protein, anti-inflammatory , anti-aging benefits and the list goes on.  Want to taste it?  Here try some!

See the little bee pollen kernels?

Well, I wish I could reach through the internet and share some with you.  It reminds me a bit of sweet tarts – a sweet tart flavor, I understand that different bees from different areas make different tasting pollen.   I have been putting them in my morning protein smoothies.  Tracey one of my friends said when I bought the bee pollen, I wonder what recipe you will come up with using these! Well Tracey, so far I haven’t been too creative with the bee pollen!

I’ve sprinkled it on salad, smoothie and I think they would be good on cereal.  So check it out at your local farmer’s market.

Yummy Protein Smoothie w/ Bee Pollen

What else is cooking?

I saw a recipe for roasting thin lemon slices with broccolini.  Well, I love roasted veggies and especially when I am going to have a busy week.

Roast vegetables, roasted vegetables with lemon

Ready to roast, love the colors! See the lemon slices?

I make a big baking sheet full of chopped in season veggies including garlic, onion, toss them with olive oil and balsamic vinegar and roast them in the oven at 425 degrees for about 30 minutes until the veggies are either crisp or softened.  This week’s vegetables included organic: broccolini, red and yellow bell peppers, sliced sweet potato and thinly sliced lemon slices!  I know isn’t that cool?   All the veggies become quite sweet when roasted the roasted lemon slices add flavor boost and tartness that is welcome.

Roasted vegetables, roast vegetables, roasted lemon slices

See the roasted lemons? Yum!

During the week, I will eat them cold or warmed with some bite of protein. I will definetly continue to add lemon slices now to my roasted veggies they were delicious!   What are you cooking this week and what have you learned?

Desserts/ Gluten Free

Pumpkin Custard!

Pumpkin Pie Custard, Custard Recipe, Pumpkin Creme Brûlée, Pumpkin Custard in Instant Pot

One of my friends, Colleen mentioned that her family loves pumpkin custard each year instead of pumpkin pie. She makes hers from fresh pumpkin.  She said it was easier than dealing with piecrust and she and her family like the custard better.

It sounded so delicious, I wanted to try a variation of the Pumpkin Custard. 

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Here is the ingredients and my trial in the Instant Pot

I tried making it different ways to find the easiest, most foolproof and quick way to create it.  I decided since we are talking easy that I would use canned pumpkin. However, if you use fresh pumpkin what Colleen does is cut up the pumpkin in large chunks, roasts it; takes out the seeds then she scoops the flesh into freezer ziplock bags and freezes it.  When she wants to use it; it is all ready to go.

If you use fresh pumpkin Colleen said she puts the pumpkin and pumpkin custard ingredients in a blender.  The blender ensures that there are no strings from the pumpkin; and it makes the pumpkin custard light and ‘almost fluffy’.   

Pumpkin Pie Custard, Custard Recipe, Pumpkin Creme Brûlée, Pumpkin Custard in Instant Pot

See this is just how easy it is- all ingredients get put in blender!

I tried using electric hand mixer and the blender method.  I tried cooking it in my instant pot and in a bain marie ( a cute term for hot water bath).  No silly! You don’t put it in your bathtub!!  

The instant pot the Pumpkin Custard cooked a bit too much and the custard cracked but it tasted yummy still.   I did a high pressure with natural release for 10 minutes. I think next time I’ll do it for 6 minutes- how is that for fast dessert?  My family raved about the flavor and the texture.  

The Bain Marie the texture, flavor were perfect and the top did not crack.

Pumpkin Pie Custard, Custard Recipe, Pumpkin Creme Brûlée, Pumpkin Custard in Instant Pot

See I used mason jars plus a ramekin

  You can also add a crunchy caramel layer as you would with creme brûlée.

I really like mixing it all up in a blender the texture was amazing and it was so easy!  This really was good you could double or triple the batch and it would be just fine.

Ok, I want to know what you come up with when you make pumpkin custard.  It is so fast to make it you won’t want to wait for Thanksgiving!  Enjoy!

PS- Want to save this recipe for later? save it to Pinterest!

Pumpkin Pie Custard, Custard Recipe, Pumpkin Creme Brûlée, Pumpkin Custard in Instant Pot
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Pumpkin Custard

Fast, Fabulous Pumpkin Custard that you will want to make over and over!

Course Dessert
Cuisine American
Cook Time 30 minutes
Servings 5 4 ounces each

Ingredients

  • 4 ounces cream cheese, softened
  • 1 cup pumpkin purée
  • 1 egg, plus
  • 1 egg yolk
  • 1/2 cup half and half or canned coconut cream-mixed well
  • 2 tablespoons melted butter (I used Kerrygold butter)
  • 1/2 teaspoon vanilla extract
  • 1/3 cup sugar may use coconut palm sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1 pinch ground cloves
  • 1/8 teaspoon kosher salt

Instructions

  1. Preheat oven to 350 degrees F.  

    Put all the ingredients in blender, blend well, (may also use hand electric mixer but blender does make custard lighter).  

    Pumpkin Pie Custard, Custard Recipe, Pumpkin Creme Brûlée, Pumpkin Custard in Instant Pot
  2. Pour 1/2 cup each of the pumpkin custard into 5- 8-ounce size mason jars or ramekins. Place ramekins in a larger casserole pan add water to the pan -half way up. bake 30 minutes.  Turn off oven - leave them in the oven for a little while until they cool off this will prevent the custard from cracking.  

    Serve with whipped cream and freshly ground nutmeg or sprinkle tops with 1 tablespoon of sugar for each custard and using chef torch make crunchy caramel coating. 

    Pumpkin Pie Custard, Custard Recipe, Pumpkin Creme Brûlée, Pumpkin Custard in Instant Pot
  3. If using instant pot, put 1 inch of water in bottom of Instant Pot, place rack in Instant pot; place ramekins or mason jars with the custard in Instant pot; may need to use another rack on top of ramekins if needed.  Process on high pressure for six minutes, natural release.  Enjoy!

Recipe Notes

Products used in this recipe:

Instant Pot was used for one of the yummy testing of this recipe.  

I used my awesome blender and it made mixing up the custard so easy!

These are affiliate links which means I will get a tiny percentage of the purchase price but you do not pay any more for the items.  It helps to defray the cost of the Dash of Wisdom blog.   Thank you so much! 

Fast Fabulous Pumpkin Custard

Anti-inflammatory/ Dinner/Supper/ Vegetarian

My friend Orzo

Sweet potato recipe, sweet potato sage with pasta, sage and brown butter recipe,

Hey there friends!

I’d like to introduce you to my friend Orzo-do you know her? Yes, she is Italian, yes it is a little pasta that looks like a grain of rice.  Which, when I noticed that years ago made me think, hmmmm can I use this instead of Arborio rice to make Risotto in a pinch?  Yes! you can!  And you don’t have to wait for a pinch either! Well here is another recipe using this season’s Sweet Potatoes or yams-which ever you call them!  Sweet Potato, Sage & Orzo is scrumptious!

Sweet potato recipe, sweet potato sage with pasta, sage and brown butter recipe, yam recipe

Look just a few ingredients! and no that’s not cheese 🙂

Perfect for a quick light dinner.  Of course you can also use butternut squash for the recipe.

Have you had butternut squash with sage, brown butter with Risotto or other pasta?  Yummy, yummy!

Sage, with brown butter is so delicious!Sweet potato recipe, sweet potato sage with pasta, sage and brown butter recipe, It is easy, truly it is! Sweet Potato, Sage & Orzo is easy, fast, and you’re saying,” I know, I ‘ve heard this before!”  Well it is quick, you can do it in your cast iron skillet plus another little skillet if you like or a saucepan.  Since we are using orzo instead of arborio rice, it doesn’t need a bunch of stirring or quarts of water.  Also if you wanted to use riced cauliflower instead of Orzo for this, try it1  I bet it would be delicious and tell me about it ok?

Sweet potato recipe, sweet potato sage with pasta, sage and brown butter recipe,

It’s cooking!

To make browned butter, just takes takes a couple of minutes; do watch it because it could burn and smoke if you don’t watch it.

Can you smell it from there? – the sage getting crunchy in the butter and the butter turning a golden brown?  If you can smell it, then, go buy some sage, orzo and sweet potato – make it this weekend.    PS or just make the sage leaves in brown butter and munch on them… I won’t tell!

Do want to save this recipe for later? save it to Pinterest!

Sweet potato recipe, sweet potato sage with pasta, sage and brown butter recipe, yam recipe

Sweet Potato Sage & Orzo

Sweet potato recipe, sweet potato sage with pasta, sage and brown butter recipe,
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Sweet Potato Sage & Orzo

Sweet potato, sage, brown butter and Orzo that is easy to prepare and yummy to eat!

Course dinner
Cuisine American, Italian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 1 cup each

Ingredients

  • 1-1/2 cups Yam(sweet potato), peeled and cubed 11 ounce weight-1 medium yam
  • 2-1/2 cups water
  • 1/2 cup Orzo pasta, uncooked
  • 1 tablespoon julienned sage leaves, fresh +5-7 whole sage leaves see below
  • 2 garlic cloves, minced

Brown Butter with Sage leaves

  • 2 tablespoons butter (I use kerrygold brand)
  • 5-7 whole sage leaves
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon lemon pepper

Instructions

  1. Put water and cubed sweet potatoes(yam), orzo, julienned sage and minced garlic in 10-inch cast iron skillet or medium saucepan; cook over medium high heat until simmering; cover -turn down to medium heat and simmer for 8-9 minutes total until Orzo and sweet potatoes are al dente.   *if  water totally evaporates before al dente add 2-3 tablespoons more of water.  If water is not all evaporated once pasta is al dente; remove the lid simmer for another minute until water is evaporated.  Remove from heat.  While this is simmering make the brown butter and Crunchy Sage.

    Sweet potato recipe, sweet potato sage with pasta, sage and brown butter recipe,

Brown Butter and Crunchy Sage

  1. In small skillet over medium high heat, melt butter, add whole sage leaves, let sizzle for 1-2 minutes until butter turns golden brown with little brown bits.  Turn sage leaves over as needed with tongs to make sure they are covered in butter. Remove from heat once sage leaves crunchy and butter is golden brown.  

  2. Pour browned butter and sage leaves over Sweet Potato Orzo pasta once pasta is done cooking.   Toss and serve immediately!   Enjoy!

Recipe Notes

You can just make the brown butter with sage leaves for any other recipe or to crunch on for a fabulous snack 🙂

French green lentils, great northern white beans or black beans would be a great way to add some protein to this dish.  

 

10-in and 8-inch cast iron skillets were used in this recipe.  You may purchase already seasoned ones here. 

Orzo the rice shaped pasta may be purchased here.  

 

These are affiliate links which means I will get a tiny percentage of the purchase price but you do not pay any more for the items.  It helps to defray the cost of the Dash of Wisdom blog.   Thank you so much! 

Anti-inflammatory/ Dinner/Supper/ Gluten Free/ Low Carb/ Soups/ Stew/ Vegan/ Vegetarian

Sweet Potato du Puy Lentil Stew

Sweet potato Stew, Sweet potato soup, Lentil soup recipe, Vegetarian soup recipe, lentil stew,

Hey there!  It truly is sweet potato season!  If you think sweet potatoes mean sweet potato fries or that ridiculously sweet stuff with marshmallows at many Thanksgiving tables… well think again!! And you may be thinking Sweet Potato what?? Ahhh yes, Sweet Potato du Puy Lentil Stew.   Using those adorable little french green lentils and a yummy sweet potato is a great combination.

  Last week you met my friends, Sweet Potato Black Bean Fritters– have you tried them yet? 

They are so so yummy, I’m looking forward to hearing what you thought of them.

Today is another savory way to use sweet potatoes.  You know the tiny green French Lentils I mentioned? Sweet potato Stew, Sweet potato soup, Lentil soup recipe, Vegetarian soup recipe, lentil stew,  Yes! That’s the one! I love cooking with them they are so cute! Ok they taste great too, and part of their charm is how quickly they cook.   It just takes a few minutes to create this stew, then while you’re having a cup of tea or catching up on Facebook or Instagram posts for a few minutes, abracadabra it’s ready!

Sweet potato Stew, Sweet potato soup, Lentil soup recipe, Vegetarian soup recipe, lentil stew,

Can you smell it?

 You can do it all in your cast iron skillet if you want to or in a medium saucepan.  It’s really good and easy.  If you have some crusty sourdough bread, it would be perfect alongside the Sweet potato du Puy Stew.     What is your favorite sweet potato recipe?  I’d really like to know.

Enjoy this recipe!

Sweet potato Stew, Sweet potato soup, Lentil soup recipe, Vegetarian soup recipe, lentil stew,
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Sweet Potato du Puy Lentil Stew

Sweet Potato Lentil Stew tastes yummy and only takes a total of 25 minutes from start to finish

Course dinner, lunch, Soup
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2 1-1/4-cups each

Ingredients

  • 1/4 cup yellow onion, diced
  • 1/2 cup celery, finely diced
  • 1 tablespoon butter or oil use oil if vegan (coconut, avocado or olive oil
  • 2 large garlic cloves, minced
  • 1/2 cup carrots, julienned
  • 2-1/2 cups organic vegetable or chicken stock* see notes if no stock available
  • 1/2 cup du Puy (french green) Lentils, rinsed and picked of any debris
  • 1-1/2 cups/ 11 ounce sweet potato (yam), peeled and cubed
  • 1/2 teaspoon ground sage
  • 2 bay leaves

Instructions

  1. Sauté onions, celery in butter/oil in 10-inch cast iron skillet or medium saucepan over medium high heat, once translucent, add garlic, cook for another 30 seconds.

    Sweet potato Stew, Sweet potato soup, Lentil soup recipe, Vegetarian soup recipe, lentil stew,
  2. Add carrots, stock, duPuy lentils and sweet potatoes,  sage and bay leaves; cover, cook for 20-25 minutes until lentils and sweet potatoes are al dente.  

  3. Serve with crusty sourdough bread.  Enjoy!

    Sweet potato Stew, Sweet potato soup, Lentil soup recipe, Vegetarian soup recipe, lentil stew,

Recipe Notes

If you don't have vegetable stock use the following seasonings mix with water:

2-1/2 cups water with 1 teaspoon ground sage, 1/2 teaspoon turmeric, 1/4 teaspoon ground thyme and pinch of cayenne pepper.  Continue with recipe.  

Product used in this recipe: 

10-inch Cast Iron Skillet 

This is an affiliate link which means I will get a tiny percentage of the purchase price but you do not pay any more for the item(s).  It helps to defray the cost of the Dash of Wisdom blog.   Thank you so much! 

Sweet potato Stew, Sweet potato soup, Lentil soup recipe, Vegetarian soup recipe, lentil stew,

Sweet Potato du Puy Lentil Stew

Breakfast/ Vegetarian

Buttermilk Pumpkin Pancakes And a question

Pumpkin pancakes, easy pumpkin pancakes, buttermilk pancakes, buttermilk pumpkin pancakes

Pumpkins come in so many different size and shapes, do you make pumpkin pies, soups from pumpkin or are you like me and prefer canned pumpkin so you can alleviate the chopping up of the pumpkin?  Ok that is really not the question I need you to respond to immediately.  What I do need to know- which do you prefer pumpkin spice blend of spices or do you prefer putting in the spices individually?   Please, please let me know!.  I am working on a series of pumpkin recipes for an Ebook and I want to know which is preferred.

Pumpkin pancakes, easy pumpkin pancakes, buttermilk pancakes, buttermilk pumpkin pancakes

Buttermilk Pumpkin Pancakes

To give you a taste of what will be in the Ultimate Pumpkin Recipes, here is an easy, fast Buttermilk Pumpkin Pancake recipe.

Using buttermilk keeps the pancakes light and fluffy.  If you don’t have buttermilk -no problem, use 1 tablespoon of white vinegar to one cup of milk and waa-h-laa! You now have buttermilk or a close rendition to it. You could also try it with non-dairy milk.

Pumpkin pancakes, easy pumpkin pancakes, buttermilk pancakes, buttermilk pumpkin pancakes

Yummy! Ready to eat?

These pancakes are great with toasted walnuts either mixed into the batter or sprinkled on top afterwards.  Some other great options would be chopped up dried or fresh apples, fresh ginger, coconut or of course chocolate chips in the batter!  See I could go on for a week of possibilities.  Instead, I’ll be quiet and you go make yourself some Buttermilk Pumpkin Pancakes ok? Enjoy!

PS a griddle is such a wonderful invention, they are inexpensive and so handy for many cooking tasks.  You don’t have to have a griddle to make these Pancakes, it will be easy breezy and your friends or  family will think you were magical as it goes together so quickly.   PS (again!)- want to save this recipe for later? save it to your pinterest!  

Pumpkin pancakes, easy pumpkin pancakes, buttermilk pancakes, buttermilk pumpkin pancakes
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Buttermilk Pumpkin Pancakes

Easy to make, scrumptious to eat; these buttermilk pumpkin pancakes are the best! 
Course Breakfast
Cuisine American
Servings 2 Makes6-8 Pancakes

Ingredients

  • 3/4 Cup All purpose flour Or cassava flour
  • 1 Tablespoon Sugar Or monkfruit sweetener
  • 3/4 Teaspoon Baking powder
  • 1/2 Teaspoon Baking soda
  • 1/2 Teaspoon Kosher salt
  • 1 Teaspoon Ground Cinnamon
  • 1/2 Teaspoon Ground Ginger
  • 2 Pinches Each; Ground nutmeg, cloves
  • 3/4 Cup Buttermilk*
  • 1/2 Cup Pumpkin purée
  • 1 Tablespoon Melted butter
  • 1 Egg
  • 1 Teaspoon Vanilla extract
  • Spray oil as needed for griddle

Instructions

  1. In a large mixing bowl, whisk dry ingredients together.  

  2. Put wet ingredients on top of dry ingredients wait to stir them until you have all wet ingredients in bowl, whisk or mix with fork until all ingredients are incorporated.  Don't overmix, a few small lumps are fine. 

  3. Heat  Lightly oiled griddle or cast iron skillet -medium heat.  Using 1/4 cup scoop or measuring cup drop pancakes on griddle.  Cook until lightly golden brown on underside, (approx 1 minute)  flip and cook another minute or until underside is golden brown.   

    Serve with pure maple syrup and toasted chopped walnuts.

    Pumpkin pancakes, easy pumpkin pancakes, buttermilk pancakes, buttermilk pumpkin pancakes

Recipe Notes

I found almond flour took away from pumpkin flavor...so for gluten free I'd suggest cassava flour.  

*If you don't have buttermilk use 1 tablespoon of white vinegar or fresh lemon juice to 1 cup of milk. 

Additions to the batter: use 3 tablespoons -1/4 cup of: toasted chopped walnuts, shredded coconut, dried or fresh chopped apple or tiny chocolate chips. 

 

A griddle was used to make these yummy pancakes, it is not necessary but you will have them made in no time!

 

This is affiliate link which means I will get a tiny percentage of the purchase price but you do not pay any more for the items.  It helps to defray the cost of the Dash of Wisdom blog.   Thank you so much! 

Pumpkin pancakes, easy pumpkin pancakes, buttermilk pancakes, buttermilk pumpkin pancakes

Buttermilk Pumpkin Pancakes!