Pumpkin Pie

This is an old classic addition to that dessert spread for Thanksgiving.  I think that technically, a cracked pumpkin custard like this is considered bad form and the crust could be a bit less 'rustic', but hey.  I'm not a professional here.  Deal.  Closer your eyes when you eat it. 

Pumpkin Pie

1 uncooked pie crust, chilled

2 large eggs plus yolk of a third egg

1/2 c. packed dark brown sugar

1/3 c. white sugar

1/2 t. salt

2 t. cinnamon

1 t. ground ginger

1/4 t. ground cloves

1/8 t. ground cardamom

1/2 t. lemon zest

1 can (15 oz.) pumpkin puree

1 1/2 c. heavy cream (or 12 oz. can of evaporated milk)

Beat the eggs.  Mix in the sugars, salt, lemon zest, and all other spices.

Mix in pumpkin puree.  Stir in the cream (or evaporated milk).  Beat together until everything is well mixed.

Pour the mix into the chilled pie shell and bake at 425 degrees for 15 minutes.  After 15 minutes, lower the temperature to 350 degrees and bake for 45-55 minutes more, until a knife inserted comes out wet but relatively clean.  The center should be just barely jiggly.

About 1/2 way through you might want to put foil around the edges to keep the crust from getting too brown.

Cool at least 2 hours on a wire rack.  The pie will be puffy when it comes out of the oven but will settle as it cools.

------------------------

oz = ounce

t = teaspoon

c = cup

Kung Pao Chicken Meatballs

Thanks to my sis for sending this recipe to me!  You can sub ground turkey for the chicken if you like.  I also made mine a bit milder using less chile paste than the original recipe.   

The first time I made these, I waaaay overcooked them because I went by color rather than a thermometer.  Do yourself a huge favor -- use a thermometer!  

Meatballs

1 lb. ground chicken

1/3 c. onion, finely diced

1 egg

1/4 white whole wheat flour (I used regular whole wheat flour I had on hand.  You can also sub all purpose flour)

1/3 c. rolled oats  ( I think next time, I would grind these up a bit before hand)

1 T. sriracha

1/4 t. sea salt

1/4 t. pepper

2 t. minced garlic

Kung Pao Sauce

1/4 c. soy sauce

2 T. sriracha

2 T. red chili paste (I used 1 T. garlic chili sauce)

2 T. honey

Combine all the meatball ingredients.  Roll in balls a bit smaller than a golf ball to make about 20 meatballs.  (Do this with wet hands to avoid sticking)

Place the balls on the baking sheet.  Bake on a baking sheet sprayed with oil at 400 for about 25 minutes or until the tops start to brown.  I strongly recommend using a meat thermometer and check the temp at about 22 minutes.  Cook them to 165 degrees.

While the meatballs are baking, combine the sauce ingredients.  When the meatballs are done, toss them in the sauce.

Serve with rice.

--------------------------------

c = cup

T = tablespoon

t = teaspoon

Campfire Macaroni and Cheese

 Here is a slight modification to my Epcot mac and cheese recipe that finishes the dish off over a firepit.  We had it this weekend and it stick to your ribs goodness.

1 pound macaroni, cooked al dente.  Do not over cook!

1 lb. pork sausage, cooked.  I used 1/2 lb. hot and 1/2 lb mild

1/2 onion, chopped small

1/2 red pepper, chopped small

3 jalapenos, seeds and most ribs removed chopped small

2 c. heavy cream

1 lb. medium cheddar, shredded.  Shred it yourself, it will melt better than bagged shredded

1/2 lb. sliced american cheese

Cook the pasta to al dente, do not over cook!,   Drain and rinse.  

Fry the sausage and drain off the oil.

Saute the onion, pepper and jalapenos in a bit of the leftover sausage grease.

(I did the sauteing of the veggies, noodle cooking, and sausage frying earlier in the day and stuck them in the fridge.)

About 45 minutes before you want to eat, heat the heavy cream to a simmer on the stove in the cast iron pot.  Over low heat, add the cheddar cheese in batch to melt, then the american cheese.

Then, add the pasta, sausage, and veggies that were prepared earlier.  Stir them together.  

Transfer the pot, covered, to the firepit and let it heat to a bubble for about 30 minutes over the fire.  Be sure the pot is high enough not to burn the bottom.

-------------

lb = pound

c = cup