Category: Recipes

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Many-Veggie Vegetable Soup

Many-Veggie Vegetable Soup

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 tbsp extra-virgin olive oil
  • 1 medium yellow onion diced
  • 1 small sweet potato diced
  • 1/4 cup dry white wine i.e. pinot grigio
  • 1 14.5-oz. can diced fire roasted tomatoes
  • 4 cloves garlic chopped
  • 2 tsp dried oregano or 2 tbsp chopped fresh thyme or rosemary
  • 1/4 tsp red pepper flakes more to taste
  • 4 cups vegetable broth
  • 2 bay leaves
  • 1 cup halved cherry tomatoes
  • 1 cup chopped green beans
  • 1 zucchini diced
  • 1 15-oz. can chickpeas drained and rinsed
  • 2 tbsp white wine vinegar
  • 1 1/2 cups chopped kale

Method
 

  1. Heat the oil in a large pot over medium heat. Add the onion, ½ teaspoon salt, and several grinds of pepper, and cook,stirring occasionally, for 8 minutes. Add the carrot and sweet potato, stir and cook 2 more minutes.
  2. Add the wine and cook for about 30 seconds to reduce by half, then add the canned tomatoes, garlic, oregano, and red pepper flakes. Stir in the broth and bay leaves. Bring to a boil, then reduce the heat to a simmer and cook, covered, for 20 minutes.
  3. Stir in the cherry tomatoes, green beans, zucchini, chickpeas, and cover and cook 10 to 15 more minutes, until the green beans are tender. Stir in the vinegar, kale, an additional ½ teaspoon salt (or to taste), and more pepper.

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Spiced Carrot & Date Loaf

Spiced Carrot & Date Loaf

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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 1 Loaf
Ingredients Method

Ingredients
  

  • 2 eggs
  • 2/3 cup walnut oil or another neutral tasting oil
  • 3/4 cup honey
  • 2 tsp pure vanilla extract
  • 1 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 3/4 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp grated nutmeg
  • 1/2 tsp sea salt
  • 1 1/2 cups freshly grated carrot
  • 1 cup dates roughly chopped
  • 1/4 cup walnuts roughly chopped
  • Sprinkle of old fashioned oats optional

Method
 

  1. Preheat oven to 350 degrees. Oil or butter a 9×5 inch loaf pan. In a medium to large bowl, beat eggs. Add the oil and then drizzle in the honey and vanilla. In a separate bowl, whisk together flour,baking soda, cinnamon, nutmeg and sea salt. Add flour mixture to egg mixture and beat well. Add carrots and chopped dates. Pour batter into your prepared loaf pan. Sprinkle the top with the walnuts and oats.
  2. Bake for 55-60 minutes or until a knife comes out clean when inserted in the center of the loaf. Remove from oven and cool on a cooling rack. Once cooled, remove from loaf pan and enjoy!

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Favorite Broccoli Salad

Favorite Broccoli Salad

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Prep Time 20 minutes
Marinating time 20 minutes
Total Time 40 minutes
Servings: 6 side servings
Ingredients Method

Ingredients
  

For the Salad
  • 1 pound broccoli florets thinly sliced, then roughly chopped
  • 1/2 cup raw sunflower seeds or slivered almonds
  • 1/2 cup finely chopped red onion
  • 1/2 cup grated sharp cheddar cheese optional
  • 1/3 cup dried cranberries or dried tart cherries chopped
For the Dressing
  • 1/3 cup extra-virgin olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 1 medium clove garlic pressed or minced
  • 1/4 tsp fine sea salt

Method
 

  1. Toast the sunflower seeds: Pour the sunflower seeds into a medium skillet over medium heat. Cook, stirring frequently(careful, they’ll burn!), until the seeds are turning golden on the sides,about 5 minutes. Pour the toasted seeds into a large serving bowl.
  2. Add the chopped broccoli, onion, cheese and cranberries to the serving bowl. Set aside.
  3. In a 1-cup liquid measuring cup or small bowl,combine all of the dressing ingredients (olive oil, vinegar, mustard, honey, garlic and salt). Whisk until the mixture is well blended.
  4. Pour the dressing over the salad and stir until all of the broccoli is lightly coated in dressing. I highly recommend letting the salad marinate for at least 20 minutes, or even overnight in the refrigerator.Divide the salad into individual bowls and serve.

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Tristan’s Sunshine Smoothie Recipe

Tristan’s Sunshine Smoothie Recipe

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Ingredients Method

Ingredients
  

  • 1 inch ginger peeled
  • 1 inch turmeric peeled
  • 1 tbsp chia seeds
  • 1 cup frozen blueberries
  • 1 cup frozen bananas
  • 1 cup frozen strawberries
  • 2 handfuls any greens spinach, kale, chard, lettuce
  • 1/2 lemon juiced
  • 1 satsuma peeled
  • Water (add last and filled halfway up the container) More water makes it easier to blend, less water makes it thicker, more like a “milkshake” – your preference. Start with less water and add more if needed. 

Method
 

  1. In a Vitamix or similar high-powered blender combine all ingredients and blend! If you don’t have a high-powered blender, first blend the greens, ginger, chia, and turmeric with the water, then add the frozen fruit.

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Kielbasa Cabbage Potato Skillet

Kielbasa Cabbage Potato Skillet

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 pound potatoes peeled and chopped into 1-inch pieces
  • 1/2-1 tsp kosher salt adjust to taste
  • 1/2 tsp freshly ground black pepper
  • 1 tbsp refined coconut oil or light olive oil plus more only if needed
  • 1 small onion chopped into 1/2-inch pieces
  • 3 cloves garlic minced
  • 1 pound kielbasa sliced thin
  • 1/2 medium head green cabbage sliced into ribbons, about 4 cups worth
  • 2 tbsp water

Method
 

  1. Peel and chop the potatoes, rinse the potatoes and place them in a medium-size glass bowl. Sprinkle the potatoes with ½teaspoon salt and ¼ teaspoon black pepper, stir or toss with your hands.Microwave the potatoes for 4 minutes, stir and microwave an additional 2-4 minutes until fork tender.
  2. While the potatoes are cooking, warm a large skillet over medium-high heat. Add the oil and as soon as it's shimmering, add the onions. Saute for a few minutes, until the onion is barely tender and lightly browned. Add the garlic and the kielbasa. Cook while stirring frequently, for about 3 minutes. When the potatoes are tender, add them to the skillet. Toss to coat, adding a small additional drizzle of oil only if needed.Spread the potatoes across the pan and allow them to cook for 2-3 minutes, stir and continue cooking until lightly browned.
  3. Add the cabbage and sprinkle with 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper. Toss to combine, add 2 tablespoons water to the skillet and reduce heat to medium-low. Cover with lid. Cook for about 2 minutes, until the cabbage is bright green and barely wilted. Taste and add additional salt, only if needed. Enjoy!

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Parmesan Zucchini Tomato Chicken Spaghetti

Parmesan Zucchini Tomato Chicken Spaghetti

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 zucchini sliced
  • Salt
  • 1 tsp olive oil
  • 1 pound chicken breast uncooked, sliced
  • 1/4 cup basil pesto
  • 8 oz. spaghetti uncooked
  • 1 cup red cherry tomatoes each sliced in half
  • 1 cup yellow cherry tomatoes each sliced in half
  • 1/4 cup basil pesto
  • 1/3 cup Parmesan cheese grated

Method
 

  1. Heat 1 tablespoon olive oil in a large skillet on medium-high heat until hot. Add sliced zucchini, sprinkle with salt, and cook, on medium-high heat, for about 5 minutes, flipping once, until the zucchini is soft and slightly browned. Remove zucchini from the skillet.
  2. To the same skillet, add one teaspoon of olive oil and sliced chicken breast. Sprinkle the chicken with salt and cook on medium heat for about 5-7 minutes, flipping chicken slices a couple of times,until the chicken is cooked through and no longer pink in the center. Remove from heat, and stir in 1/4 cup of basil pesto with the chicken slices.
  3. In a large pot, bring water to boil, add spaghetti, and cook until al dente, according to the package instructions.Drain pasta.
  4. Add cooked and drained pasta to the skillet with the cooked chicken. Add red and yellow cherry tomatoes (each one sliced in half). Add another 1/4 cup of basil pesto, stir everything together, and reheat gently on low-medium heat. Taste and add extra basil pesto (if desired) and extra salt, if needed. Remove from heat. Sprinkle 1/3 cup of grated Parmesan cheese over the pasta in the skillet.
  5. When serving, sprinkle each individual serving plate with extra Parmesan, if desired.

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Maple-Cinnamon-Banana-Pear Baked Oatmeal with Walnuts

Maple-Cinnamon-Banana-Pear Baked Oatmeal with Walnuts

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 large ripe bananas (the riper the better) sliced into 1/2-inch pieces
  • 1 1/2 cup diced and peeled ripe pears 1/2-inch dice
  • 5 tbsp pure maple syrup
  • 1 cup uncooked quick oats
  • 5 tbsp chopped walnuts
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • Pinch of salt
  • 1 cup fat-free milk, or dairy-free milk such as almond or soy
  • 1 large egg
  • 1 tsp vanilla extract

Method
 

  1. Preheat the oven to 375° Lightly spray a 8 x 8″ or 9 x 9″ ceramic baking dish with cooking spray; set aside.
  2. Arrange the banana slices in a single layer on the bottom of the ceramic dish. Top with the pears, 1/4 teaspoon of the cinnamon, 2 tablespoon of the maple and cover with foil.
  3. Bake 20 minutes, until the bananas get soft.
  4. Meanwhile,in a medium bowl, combine the oats, half of the walnuts, baking powder, 1/2 teaspoon cinnamon, and salt; stir together.
  5. Ina separate bowl, whisk together the remaining maple syrup, milk, egg, and vanilla extract.
  6. Remove the fruit from the oven, then pour the oat mixture over the baked fruit.
  7. Pour the milk mixture over the oats, making sure to distribute the mixture as evenly as possible over the oats.
  8. Sprinkle the remaining 1/4 teaspoon cinnamon and walnuts over the the top.
  9. Bake the oatmeal for about 35 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven.

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Pear, Pomegranate, and Spinach Salad

Pear, Pomegranate, and Spinach Salad

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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6
Ingredients Method

Ingredients
  

Salad:
  • 2/3 cup chopped walnuts or pecans toasted
  • 3/4 cup pomegranate arils
  • 3 oz. feta cheese crumbled
  • 1/2 cup dried cranberries
  • 2 Bartlett pears (firm but ripe) cored and sliced
  • 9 oz. baby spinach
Dressing:
  • 1/4 cup apple cider vinegar
  • 3 tbsp extra virgin olive oil
  • 1 1/2 tbsp honey
  • 1 tsp dijon mustard
  • Salt and pepper to taste

Method
 

  1. Whisk all dressing ingredients in a bowl to blend well. Place all salad ingredients in a large salad bowl, drizzle with desired amount of dressing then toss to evenly coat. Serve immediately.

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Roasted Carrots and Parsnips

Roasted Carrots and Parsnips

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 pound parsnips peeled
  • 1 pound carrots peeled
  • 1/4 cup extra virgin olive oil, plus 2 tbsp divided
  • 6 cloves garlic chopped
  • 2 leeks tops and roots removed, cleaned of sand and diced large, about 1 cup
  • 1 large sprig rosemary, plus 2 tbsp minced divided
  • 1 tsp kosher salt
  • 1/4 tsp pepper
  • 1/2 cup white wine
  • 1/4 cup water

Method
 

  1. Cut large parsnips or carrots in half lengthwise, otherwise leave whole. Cut all in half horizontally so they are all half size. In order for the vegetables to cook correctly, they need to be uniform in size. Place all in a large bowl.
  2. Preheat oven to 425 degrees.
  3. In a large saute pan,place 1/4 cup of olive oil, garlic, leeks, whole rosemary sprig, salt, pepper, wine and water. Cook over medium high for five minutes stirring occasionally. Remove from heat and discard rosemary. The leeks will be soft.
  4. Pour cooked leeks over vegetables along with two tablespoons of olive oil and the minced rosemary and toss.
  5. Pour out onto a sheet pan in a single layer and roast for 15 minutes. Flip vegetables and roast for about 10-15 minutes more until browned and tender.

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Paleo Pumpkin Coffee Cake

Paleo Pumpkin Coffee Cake

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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 9
Ingredients Method

Ingredients
  

For the Cake:
  • 1/4 cup melted coconut oil
  • 1/4 cup maple syrup
  • 1/4 cup coconut sugar
  • 1 cup canned pumpkin
  • 4 large eggs
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 tsp baking soda
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
For the Crumb Topping
  • 1/4 cup coconut flour
  • 1/2 cup almond flour
  • 2 tbsp coconut sugar
  • 1/2 tsp cinnamon
  • 2 tbsp maple syrup
  • 2 tbsp coconut oil

Method
 

  1. Preheat oven to 325°and line a 9×9 pan with parchment paper.
  2. Make the crumb topping first: in a small bowl, combine coconut flour, almond flour, coconut sugar, cinnamon, maple syrup, and coconut oil. Mix well- it should resemble wet sand. Set aside.
  3. In a large bowl,combine coconut oil, maple syrup, coconut sugar, and pumpkin. Mix well.
  4. Add in the eggs and mix until incorporated.
  5. Add in the almond flour, coconut flour, baking soda, pumpkin spice, cinnamon, and salt. Mix until no dry pockets remain. Pour into prepared pan and top with crumb topping. Bake for 45-50 minutes. Store in fridge.

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Green Beans With Citrus Vinaigrette

Green Beans With Citrus Vinaigrette

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Prep Time 12 minutes
Cook Time 6 minutes
Total Time 18 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 pounds green beans trimmed
  • 5 1/2 tsp olive oil divided
  • 3 tbsp finely chopped shallots
  • 3/4 tsp lemon zest
  • 2 1/2 tsp fresh lemon juice
  • 2 1/2 tsp fresh lime juice
  • 2 1/2 tsp fresh orange juice
  • 3/4 tsp salt
  • 1/4 tsp freshly ground black pepper

Method
 

  1. Bring water to a boil in a large saucepan, and add green beans. Cook beans for 4 minutes or until crisp-tender, and drain. Rinse with cold water, drain, and set aside.
  2. Heat 1 teaspoon oil in a small skillet over medium-high heat. Add shallots; cook 2 minutes or until shallots begin to brown, stirring constantly.
  3. Combine the shallots, lemon rind, lemon juice, lime juice, orange juice, salt, and black pepper in a small bowl, stirring well with a whisk. Slowly add 4 1/2 teaspoons oil, stirring well. Drizzle the vinaigrette over the beans, tossing gently to coat.

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Savory Mashed Sweet Potatoes

Savory Mashed Sweet Potatoes

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 3 pounds sweet potatoes
  • 1 tsp salt
  • 1/3 cup milk
  • 4 tbsp butter
  • Salt and pepper to taste
  • Fresh chopped parsley optional garnish

Method
 

  1. Cut the potatoes into 1-inch cubes and place them in a large pot. Add enough water to cover the potatoes and add salt. Bring to a boil, then lower the heat and simmer, uncovered, for 15-20 minutes, until the potatoes fall apart easily when pierced with a fork.
  2. Meanwhile,heat the milk and butter in a small saucepan, until the butter is melted. Keep warm.
  3. As soon as the potatoes are tender, drain them in a colander.
  4. Place hot potatoes in mixing bowl and mix until smooth, about 1 minute.
  5. Slowly add in milk/butter mixture.
  6. Turn up speed and beat for about 30 seconds, or until milk is absorbed.
  7. Serve warm topped with extra butter and parsley (if desired).

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Slow Cooker Cheesy Garlic Herb Mashed Potatoes

Slow Cooker Cheesy Garlic Herb Mashed Potatoes

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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8
Ingredients Equipment Method

Ingredients
  

  • 4 pounds Yukon gold potatoes peeled and quartered
  • 3 cups heavy cream
  • 1 cup whole milk
  • 4 leaves fresh sage plus more for serving
  • 3 sprigs fresh thyme plus more for serving
  • 4 cloves garlic smashed
  • 1 parmesan rind optional
  • 6 tbsp salted butter room temperature
  • Kosher salt and black pepper
  • 1 cup shredded gruyere cheese or use more!

Equipment

  • Instant Pot
  • Slow Cooker

Method
 

Slow Cooker
  1. In the bowl of your slow cooker, combine the potatoes, parmesan rind (if using),heavy cream, milk, garlic, and sage. Cover and cook on high for 4-5 hours or on low for 6-8 hours, until the potatoes are fork tender. Switch the slow cooker to warm.
  2. Drain the potatoes, reserving all of the cream. Discard the thyme, sage, and parmesan rind (if used). Press the potatoes through a potato ricer, adding them back to the slow cooker. Alternately, you can add the potatoes back to the slow cooker and mash with a potato masher.
  3. Add 1 1/2 cups of the reserved cream and the butter. Continue to add more of the cream until your desired consistency is reached. Season the potatoes with salt and pepper. Stir in the cheese, cover, and cook another 15 minutes, or until melted and creamy. Keep the potatoes covered, on warm, for up to 4 hours.
  4. Serve the potatoes topped with additional fresh herbs and butter.
Instant Pot
  1. In the bowl of your instant pot, combine the potatoes, parmesan rind (if using),heavy cream, milk, garlic, and sage. Cover and cook on low pressure for 15 minutes. Release the steam. Switch the instant pot to warm.
  2. Drain the potatoes, reserving all of the cream. Discard the thyme, sage, and parmesan rind (if used). Press the potatoes through a potato ricer, adding them back to the instant pot. Alternately, you can add the potatoes back to the instant pot and mash with a potato masher.
  3. Add 1 1/2 cups of the reserved cream and the butter. Continue to add more of the cream until your desired consistency is reached. Season the potatoes with salt and pepper. Stir in the cheese until melted and creamy. Keep the potatoes covered, on warm, for up to 4 hours.
  4. Serve the potatoes topped with additional fresh herbs and butter.
Stove Top
  1. Ina large dutch oven, combine the potatoes, parmesan rind (if using), heavy cream, milk, garlic, and sage. Bring to a gentle boil over medium heat and cook 20-25 minutes, until the potatoes are fork tender.
  2. Drain the potatoes, reserving all of the cream. Discard the thyme, sage, and parmesan rind (if used). Press the potatoes through a potato ricer, adding them back to the warm pot. Alternately, you can add the potatoes back to the pot and mash with a potato masher.
  3. Over low heat, add 1 1/2 cups of the reserved cream and the butter. Continue to add more of the cream until your desired consistency is reached. Season the potatoes with salt and pepper. Stir in the cheese, cooking until melted and creamy.
  4. Serve the potatoes topped with additional fresh herbs and butter.

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Best Stuffing

Best Stuffing

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8
Ingredients Method

Ingredients
  

  • 1 small loaf day-old crusty sourdough bread not sandwich bread
  • 1/2 cup slated butter or vegan butter
  • 2 leeks halved, thinly sliced, and rinsed well
  • 4 celery ribs diced
  • 3 cloves garlic chopped
  • 3/4 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 cup chopped sage
  • 1/4 cup chopped parsley
  • 1 tsp chopped rosemary
  • 1 tsp fresh thyme leaves
  • 1 1/2 to 2 cups vegetable broth
  • 2 eggs beaten
  • 1 tbsp extra virgin olive oil

Method
 

  1. Preheat the oven to 350°F and grease an 8×11 or 9×13-inch baking dish.
  2. Tear the bread into 1-inch pieces and place in a very large bowl.
  3. Melt the butter in a large skillet over medium heat. Add the leeks, celery, garlic,salt, and pepper, and sauté for 5 minutes, turning the heat to low halfway through. Pour the leek mixture over the bread and sprinkle with the sage,parsley, rosemary, and thyme. Use your hands to toss until coated. Pour 1½ cups of the broth evenly over the stuffing and toss to coat. Add the eggs and toss again. The bread should feel pretty wet. If it’s still a bit dry, mix in the remaining ½ cup of broth. The amount you use will depend on how dense and dry your bread was.
  4. Transfer the mixture to the baking dish. If making ahead, stop here, cover the dish with foil, and store in the refrigerator until ready to bake.
  5. When ready to bake, drizzle the olive oil on top and bake, covered, for 30 minutes.If the stuffing is still pretty wet, uncover the dish and bake for 5 to 10 more minutes to crisp the top a bit.

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Cranberry Sauce

Cranberry Sauce

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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 4 cups fresh cranberries
  • 1/2 cup maple syrup
  • 1/4 cup water
  • 1 tsp orange zest
  • Pinch of salt

Method
 

  1. Ina medium saucepan over medium-low heat, combine the cranberries, maple syrup,water, orange zest, and salt. Bring to a simmer, stirring often so that the maple syrup doesn’t burn.
  2. Reduce the heat to low and cook, stirring frequently, until the cranberries burst and the sauce has thickened, 15 to 20 minutes. Taste and adjust the seasonings, if desired, and serve.

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The Great Pumpkin Pie Recipe

The Great Pumpkin Pie Recipe

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Prep Time 45 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 50 minutes
Ingredients Method Notes

Ingredients
  

Sugared Cranberries
  • 1 cup fresh cranberries
  • 2 cups granulated sugar divided
  • 1 cup water
Pumpkin Pie
  • Homemade (or store bought) pie crust full recipe makes 2 crusts: 1 for bottom, 1 for leaf decor
  • 1 15 oz. can pumpkin puree
  • 3 large eggs
  • 1 1/4 cups packed brown sugar
  • 1 tbsp cornstarch
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground or freshly grated nutmeg
  • 1/8 tsp ground cloves
  • 1/8 tsp fresh ground black pepper
  • 1 cup heavy cream
  • 1/4 cup milk
Egg Wash
  • 1 large egg
  • 1 tbsp milk beaten together

Method
 

For the Cranberries
  1. Place cranberries in a large bowl; set aside. In a medium saucepan, bring 1 cup of sugar and the water to a boil and whisk until the sugar has dissolved. Remove pan from the heat and allow to cool for 5 minutes. Pour sugar syrup over the cranberries and stir. Let the cranberries sit at room temperature or in the refrigerator for 6 hours or overnight (ideal). You’ll notice the sugar syrup is quite thick after this amount of time. Drain the cranberries from the syrup and pour 1 cup of sugar on top. Toss the cranberries, coating them all the way around. Pour the sugared cranberries on a parchment paper or silicone baking mat-lined baking sheet and let them dry for at least 2 hours at room temperature or in the refrigerator.
  2. Make the pie crust or use store-bought.
For the Pumpkin Pie Filling
  1. Whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, and milk.Vigorously whisk until everything is combined. Filling will be a little thick.
  2. Preheat oven to 375°F.
  3. Roll out the chilled pie crust: Remove 1 disc of pie dough from the refrigerator. On a lightly floured work surface, roll the dough out into a 12-inch circle. Make sure to turn the dough about a quarter turn after every few rolls. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of crust and discard. Crimp the edges with a fork or flute the edges with your fingers, if desired. Brush edges lightly with egg wash mixture. Line the piecrust with parchment paper. (Crunch up the parchment paper first so that you can easily shape it into the crust.) Fill with pie weights. Make sure the weights are evenly distributed around the pie dish. Pre-bake the crust for 10 minutes. Carefully remove the parchment paper/pie weights.
  4. Pour pumpkin pie filling into the warm pre-baked crust. Only fill the crust about 3/4 of the way up. (Use extra to make mini pies with leftover pie dough scraps if you’d like.) Bake the pie until the center is almost set, about 55-60 minutes give or take. A small part of the center will be wobbly – that’s ok. After 25 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the edges from getting too brown. Check for doneness at minute 50, and then 55, and then 60, etc.
  5. Once done, transfer the pie to a wire rack and allow to cool completely for at least 3 hours. Decorate with sugared cranberries and pie crust leaves (see note).You’ll definitely have leftover cranberries – they’re tasty for snacking. Serve pie with whipped cream if desired. Cover leftovers tightly and store in the refrigerator for up to 5 days.

Notes

Make Ahead & Freezing Instructions: Pumpkin pie freezes well, up to 3 months. Thaw overnight in the refrigerator before serving. Pie crust dough freezes well for up to 3 months. Thaw overnight in the refrigerator before using. If decorating your pie with sugared cranberries, start them the night before. You’ll also begin the pie crust the night before as well (the dough needs at least 2 hours to chill; overnight is best). The filling can be made the night before as well. In fact, I prefer it that way. It gives the spices, pumpkin, and brown sugar flavors a chance to infuse and blend. It’s awesome. Cover and refrigerate overnight.
Cranberries: Use fresh cranberries, not frozen. The sugar syrup doesn’t coat evenly on the frozen berries, leaving you with rather ugly and some very plain shriveled cranberries.
Pumpkin: Canned pumpkin is best in this pumpkin pie recipe. If using fresh pumpkin puree, lightly blot it before adding to remove some moisture. The bake time may be longer.
Spices: Instead of ground ginger, nutmeg, and cloves, you can use 1 teaspoon of pumpkin pie spice. Be sure to still add 1 and 1/2 teaspoons of cinnamon.
Pie Crust: No matter if you’re using homemade crust or store-bought crust, pre-bake the crust.
Pie Crust Leaves: On a floured work surface, roll out one of the balls of chilled dough (keep the other one in the refrigerator). Roll out into any shape you really want (doesn’t matter) and 1/8-inch thickness. Using leaf cookie cutters, cut into shapes. Brush each lightly with the beaten egg + milk mixture. Cut leaf veins into leaves using a sharp knife, if desired. Place onto a parchment paper or silicone baking mat-lined baking sheet and bake at 350°F (177°C) for 10 minutes or until lightly browned. Remove and set aside to cool before decorating pie.

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Paper Bag Apple Pie

Paper Bag Apple Pie

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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 8
Ingredients Method

Ingredients
  

Crust
  • 1 1/4 cups pastry flour blend or King Arthur Unbleached All Purpose Flour
  • 1/4 tsp salt heaping
  • 3 tbsp vegetable shortening
  • 4 tbsp unsalted butter cold, cut into 1/2" pieces
  • 4-5 tbsp ice water
Filling
  • 3 1/2-4 pounds apples peeled, cored, and sliced. Enough to make 8 cups sliced apples
  • 3/4 cup brown sugar packed
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 tsp nutmeg
  • 2 tbsp lemon juice
  • 2 tbsp boiled cider optional but tasty
  • 3 tbsp unbleached all-purpose flour
Streusel Topping
  • 1/2 cup granulated sugar
  • 1/2 cup unbleached all-purpose flour
  • 8 tbsp butter cold, cut into pats

Method
 

To Make the Crust:
  1. Whisk together the flour and salt, then work in the shortening until everything is well combined.
  2. Work in the butter until the mixture is unevenly crumbly; some pieces of butter can be left a bit larger than the others.
  3. Add the water 1 tablespoon at a time, mixing as you sprinkle the water onto the flour/fat.
  4. When the dough is moist enough to hold together when you squeeze it, transfer it to a lightly floured work surface. Knead the dough three or four times to bring it together, then pat it into a thick disk. Roll the disk on its edge, like a wheel, to smooth out the edges. This step will ensure your dough will roll out evenly, without a lot of cracks and splits at the edges later. Wrap in plastic and refrigerate for 30 minutes, while you make the filling.
To Make the Filling:
  1. Put the sliced apples in a big microwave-safe bowl, and stir in the brown sugar,cinnamon, salt, nutmeg, lemon juice, and boiled cider.
  2. Microwave the filling, uncovered, for 5 minutes. This softens the apples just a bit, and gets their juices flowing. Skip this step if you like; it's not critical,though we think it helps.
  3. Stir in the flour or Pie Filling Enhancer.
  4. Preheat the oven to 425°F.
  5. Remove the crust from the refrigerator. If it's been chilling longer than 30 minutes,give it 10 minutes or so to warm up a bit. Roll it into a 12 1/2" to 13" circle.
  6. Lightly grease a 9" pie pan, preferably one that's at least 1 1/2" deep, and lay the crust in the pan, settling it into place gently. Don't tug at it or stretch it; this could cause it to shrink as it bakes.
  7. Spoon the filling into the crust.
To Make the Topping:
  1. Combine the sugar, flour, and butter, working them together until crumbly. Don't over-mix; you don't want the streusel to turn into a solid mass.
  2. Spread the streusel atop the filling.
  3. Place the pie in a brown paper grocery bag. If you're nervous about baking in a paper bag, see our tip about baking in parchment, above. Secure the bag closed; staples or uncoated paper clips work well for a paper bag. Place the pie in its bag on a baking sheet, which will make it easier to handle.
  4. Bake the pie for 1 hour.
  5. Remove the pie from the oven, and carefully open it, avoiding any steam. Remove the pie, and set it on a rack to cool for at least 30 minutes before slicing.

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