Pumpkin Pie Puree

Pumpkin Pie PureeWell, I know you all think, why make my own #pumpkin puree?  Well, lots of reasons.  Pumpkin puree can be made and stored in the freezer for up to 6 months.  You can put the puree in ice cube trays and frozen. Use it for smoothies, dog food (yep) and feeding a child, not necessarily in that order!  A medium pie pumpkin will get about 6-7 oz once cooked and drained of liquid.  I would think 2-3 avg pie pumpkins would make enough for pie.

Reason #1: Using the puree for smoothies is very healthy and you won’t waste a whole can for 1-2 tablespoons of puree.  Add it in with some cinnamon, almond milk, a tablespoon of dark chocolate chips and ice! Yummy.

Reason #2: Making your own child’s food is very satisfying and you know exactly what is going into it, especially when dealing with a child with allergies.  Again, freeze in ice cube trays.  When frozen, pop out and place in freezer zip lock bags.  When going out, place 1-2 into small cubes in a container frozen and when lunch rolls around, its defrosted already.  We did this with oatmeal and avocado also.  Avocado is the best thing to give a growing baby as the oils are awesome for your baby’s brain.  I know, go figure, easy and affordable = smart child!

Reason #3:  If your dog has that little butt problem where he/she scoots on the rug and grass, this is an awesome fix. Pumpkin puree when feed daily or so to your dog causes them to poop better and stop that scoot problem.  If you add in green beans, this will also benefit them.  No canned green beans, fresh or thawed.  I usually save a little leftover from steaming dinner and share them with our dog.

So here is the short of it:

Preheat over to 400º.   Cut the top of the pumpkin off so you have a level surface while cutting the pumpkin in half.  Scoop out the stringy stuff with seeds.  Place those on side.  Place cut side down on a baking sheet.  I place the sheet in the oven before preheated.  This helps get the skin roasted for easier removal.  Cook for about 1 hour.You can see the skin lifting away from the flesh.

pumpkin pie skin

  Peel off the skin and put all the flesh into a blender, let cool a little.  Blend until smooth.

pumpkin puree in blender

Place in a cheesecloth lined strainer.

cheesecloth lined strainer

Let sit while you clean up your pan and work surface. I then go back to it so it is cooled off to touch.  Wrap up your puree in the cheesecloth and squeeze out all the excess liquid.

Liquid removed

See how much smaller it will look.  Oh goodness, look at the liquid left.  This would be good for adding to soups?

Remaining pumpkin puree liquid

Now place in refrigerator for about 4 hours and then place in freezer safe container or in an ice cube tray.  Freeze up to 6 months.

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Pumpkin Pie Puree
 
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Homemade pumpkin puree for all different uses.
Author:
Recipe type: Dessert
Serves: 12-18 oz
Ingredients
  • 1-3 pie pumpkins
  • Baking sheet
  • Cheesecloth
  • Strainer
  • Bowl
  • Freezer proof container
Instructions
  1. Preheat oven to 400 degrees.
  2. Cut off top of pumpkin(s). Place cut side down and slice in half. Scoop out guts.
  3. Place on jellyroll pan cut side down.
  4. Place in oven before preheated. Cook for about hour or when skin lifts from flesh.
  5. Let cool about 10 mins. Place in blender and puree until smooth.
  6. Place in cheesecloth lined strainer. Let cool to touch.
  7. Squeeze out excess liquid.
  8. Place in refrigerator for about 3-4 hours, afterward placing in freezer proof container and freezing up to 6 months.

 

 

 

Golden Mushroom Turkey Tenderloins

http://www.sugarcreekchic.com/golden-mushroom-turkey-tenderloins/

Golden Mushroom Turkey Tenderloins

As fall rolls in, I start to make “comfort food” meals. Except, I know my mom’s comfort food isn’t always the most healthiest of meals.  Don’t get me wrong, who doesn’t love mom’s dinners?  But, I am trying to show my kids that you can cut back in some areas which allows you to sometimes splurge in others.  One of these healthy meals is turkey and gravy!  So when #Jennie-O sent me these boneless Turkey Breast Tenderloins, I wanted to see what kind of comfort meal I could make out of extra lean turkey tenderloins.

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So I started with Jennie-O’s great recipe collection for this product.  Their site is quiet helpful for planning out your weekly menu.  I found Roast Pepper and Turkey Stroganoff, which gave me my inspiration.  My kids probably would not eat the red peppers, so I had to improvise.  I ended up using a Golden Mushroom can of soup.  Added additional mushrooms and then fresh spinach.  It turned out great and the kids were asking for seconds.  To me, that is always the proof it was good.

Why don’t you try it and let me know what you think?

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Golden Mushroom Turkey Tenderloins
 
Prep time
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Browned turkey tenderloins in a golden mushroom sauce served over egg noodles for a healty and quick meal that will please the whole family, in one meal!!
Author:
Recipe type: Dinner
Cuisine: American
Serves: 5
Ingredients
  • Jennie-O Turkey Breast Tenderloins
  • 1 can Golden Mushroom soup
  • 1 8oz package of fresh white mushrooms, cleaned
  • 2 c fresh baby spinach, cleaned
  • 1 tsp of tomato and chicken bouillion (or tomato paste)
  • ¾ c cooked Riesling wine or chicken broth (optional)
  • Parmesaen cheese
  • salt
  • pepper
  • 2 cups of egg noodles
Instructions
  1. Start water for noodles and cook as directed on package.
  2. Cook the mushrooms in a large pan until browned. Place on plate.
  3. Sprinkle small amount of salt and pepper on tenderloins, browning on all sides. When browned on all sides, slice into large medallions. Finish cooking to 165 degrees. Remove to mushroom plate.
  4. Pour in Riesling (chicken broth) and deglaze pan. Reducing to half. If not using just add a little water before adding soup, then skip additinal water.
  5. Add Golden Mushroom soup. May need to add ¼-1/2 cup water to thin out.
  6. Add tomato boullion or paste.
  7. Bring to boil. Reduce. Add back in turkey and musrooms. Simmer.
  8. Thrown spinach on top of turkey/ mushroom mixture and cover until spinach is wilted.
  9. Combine. Salt and pepper to taste.
  10. Serve over noodles and top with parm cheese.

 

 

I was provided Boneless Turkey Breast Tenderloins in order to do this review.  The opinions of this site are of my own.

Pumpkin Party Favors

martha stewart paper-mache-pumpkin-favors

pumpkin favors

 

If you are looking for something out-of-the-ordinary for a party or school treats, looks no further.  Martha Stewart has some really clever ideas for this, including these awesome little favors.  You can get the instructions here.

  1.  small balloons
  2. orange and black tissue paper
  3. dilute glue
  4. pop balloon and pull out from hole
  5. fill with treats
  6. cover and glue with orange tissue