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Pumpkin Mousse

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 Pumpkin Mousse
This is a great alternative to pumpkin pie and easier to make. No crust to mess with. It can be made the day before and you can also use sweet potato.
pumpkin mousse
Servings
servings
Ingredients
Mousse
Topping
Servings
servings
Ingredients
Mousse
Topping
pumpkin mousse
Instructions
  1. Prepare the topping: In a small bowl, beat the heavy cream with the sweetener and rum until soft peaks form. Cover with plastic wrap and refrigerate.
  2. In a medium bowl, beat the heavy cream with the sweetener until soft peaks form. Set aside
  3. In a large bowl, whisk together the pumpkin, cinnamon and vanilla.
  4. Use a rubber spatula to gently fold the whipped cream into the pumpkin puree.
  5. Divide evenly amongst 6 small dessert bowls. Refrigerate for 1 hour
  6. Serve with a dollop of whipped cream and a sprinkle of cinnamon. Enjoy!

Roasted Autumn Vegetables with Cilantro Sauce

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 Roasted Autumn Vegetables with Cilantro Sauce
A yummy delightful dish... roasting veggies is so easy...and the cilantro sauce is a perfect pairing. Choose whatever veggies you like...this recipe is very flexible. Cilantro is also known as coriander and Chinese Parsley. It is widely used in Latin and Indian dishes. It is very effective for clearing out heavy metals. When used fresh and uncooked, it is an effective digestive aid, perfect for the Fall Season (warm, grounding and yummy).
Roasted Autumn Vegetables with Cilantro Sauce
Servings
servings
Ingredients
Vegetables
Cilantro Sauce
Servings
servings
Ingredients
Vegetables
Cilantro Sauce
Roasted Autumn Vegetables with Cilantro Sauce
Instructions
Vegetables
  1. Preheat oven to 350° F
  2. Steam Fennel for 10 minutes while you cut up the other veggies
  3. In a baking dish spread bell peppers, squash, zucchini, fennel, and parsnips
  4. Sprinkle with olive oil, fennel seeds, basil, lime juice, salt and pepper to taste. Toss well
  5. Bake until the vegetables are soft and begin to caramelize, 45 - 55 minutes.
  6. Remove veggies from oven and serve hot with Cilantro Sauce... or plain. They are delicious either way.
Cilantro Sause
  1. Put all ingredients in a food processor or blender. Blend until smooth.

Sweet Potato Oven Fries

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 Sweet Potato Oven Fries
Sometimes, I have a hankering for fries! White potatoes, being in the nightshade family, make my joints ache. You know I like EASY, so messing with a deep, fat fryer is NOT going to happen. So, this is what I do - Sweet Potato Oven Fries! Easy, Delicious, Nutritious and a snap to clean up.
sweet potato fries
Prep Time 15 minutes
Cook Time 25-30 minutes
Servings
serving
Ingredients
Prep Time 15 minutes
Cook Time 25-30 minutes
Servings
serving
Ingredients
sweet potato fries
Instructions
  1. Preheat oven to 450 F degrees
  2. Cut potato into 1/4" thin strips or desired thickness and length . . . like Steak Fries . . . more like wedges. Your choice
  3. Mix other ingrediants together in a large bowl and toss with potato strips until evenly coated.
  4. Transfer potato strips to a large baking sheet covered with parchment paper. Spread them in a single layer.
  5. Place in the oven and cook for 25-30 minutes, turning the fries once or twice to cook evenly.
  6. Remove from oven once edges are slightly brown and fries begin to crisp.

Mayonnaise

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 Mayonnaise
Knowledgeable food writers cannot agree on the origin... and the debate continues. Sadly, the mayonnaise made by the industrial manufacturers has become something to be avoided. Instead of the original principal ingredients of olive oil and egg, there is now a predominance of soybean oil and additives like sugar and disodium Edta and... wait for it... Natural Flavors! Fortunately, mayonnaise is fast and easy to make! If you have a food processor or an immersion blender, you can make it in minutes. AND, you can make it to taste...varying the kind of oils as well as the other ingredients...adding in herbs and garlic. Try serving garlic-y mayonnaise with steamed artichoke.
Mayonnaise recipe
Keyword condiments
Servings
Ingredients
Keyword condiments
Servings
Ingredients
Mayonnaise recipe
Instructions
  1. Add egg, mustard, vinegar, water and salt to the bowl of a food processor and process for 20 seconds.
  2. Scrape the sides and bottom of the bowl, turn the food processor on then begin to slowly add the oil in tiny drops until about a quarter of the oil has been added (this is critical for proper emulsification)
  3. Once you notice that the mixture is beginning to thicken and emulsify, you can be a little less strict. With the processor on, continue to add oil slowly, but increase to a very thin stream.
  4. When all of the oil has been added, scrape the bottom and sides of the bowl and process for an extra 10 seconds. Taste mayonnaise for seasoning then add salt, lemon juice or extra vinegar to taste. Note, if the mayo seems too thin, slowly stream in more oil with the processor running until thick.
  5. Store in a glass jar in the refrigerator as long as the expiration date of your eggs allow
  6. Olive oil can be a little overpowering so use one that’s light and fruity and consider only replacing half of the oil called for in the recipe with olive oil and use something more neutral for the rest
  7. Other oils- for variety, try other oils...like Walnut. There are so many possibilities
Recipe Notes

Note:

You can do this in a food processor...or with an immersion blender  (in a big Mason jar) or by hand with a whisk.

The food processor is by far the easiest and quickest.

Pork Tenderloin with Wild Mushrooms

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 Roast Pork Tenderloin with Wild Mushrooms
roast pork tenderloin with wild mushrooms
Course Main Dish
Cook Time 30 minutes
Servings
people
Ingredients
Course Main Dish
Cook Time 30 minutes
Servings
people
Ingredients
roast pork tenderloin with wild mushrooms
Instructions
Pork
  1. Preheat the oven to 425 Degrees F.
  1. Combine the herbs and 1/2 t. of salt in a small bowl.
  2. Rub 2 t. oil over the pork. Then coat it with the herb mixture. Reserve a bit of the herbs for the mushrooms.
  3. Heat 1 t. oil in a skillet. Sear the pork until browned on all sides.
  4. Transfer the pork to a shallow roasting pan. Roast about 12 minutes. (Meat thermometer 140 Degrees in the thickest part.)
  5. Remove from oven and let it rest for 5 minutes (or more) before slicing.
Mushrooms
  1. In the same skillet, add 1 T. Butter or Ghee and the Mushrooms.
  2. Cook about 5 minutes. Let them brown a bit before turning them over and cooking another 2-3 minutes.
  3. Add the Garlic, 1/2 t. Salt and the reserved herbs.
  4. Stir in the wine. Cook until it evaporates.
  5. Add a bit more butter. Stir in the flour to make a paste (roux).
  6. Gradually add in the Chicken Broth and whisk till smooth.
  7. Cook while stirring until the sauce has thickened...about 5 minutes.
Finishing Touch
  1. Slice the pork and garnish with mushrooms
Recipe Notes

This recipe pairs well with Livliga (http://www NULL.livligahome NULL.com/?Click=804) dinnerware.