Monday, November 29, 2010

Pumpkin Pie with Honey Ginger Whipped Topping

Source: filling & topping from

½ cup whole wheat graham cracker crumbs
¼ cup wheat germ
½ cup whole wheat flour
½ stick butter, melted
1 egg, beaten

2 eggs, beaten
15 oz. can pumpkin puree
3/4 cup honey
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
12 oz. can evaporated milk

Whipped Topping:
2 cups heavy whipping cream
1/4 cup honey
1/2 tsp ginger

1. Make crust: Preheat oven to 400. Mix all ingredients thoroughly. Press into bottom & sides of 9-inch pie dish. Bake about 5 minutes & remove from oven. Turn oven up to 425.
2. Make filling: in large bowl combine eggs, pumpkin, honey, salt, cinnamon, ginger, nutmeg & milk. Mix well. Pour filling into baked crust & bake for 15 minutes; remove from oven. Reduce oven temp to 350; bake pie an additional 45 minutes, or until filling is set.
3. Make topping: In large bowl combine cream, honey, & ginger. Whip with wisk until soft peaks form. Chill before serving.

Tuesday, November 2, 2010

Hummus Pasta with Red Pepper & Broccoli

Source: Clean Eating magazine
Makes 4 servings

8 oz. whole grain pasta
1 can (15 oz) garbanzo beans, drained & rinsed
3 TB lemon juice
1 clove garlic, cut into quarters
1/4 cup sunflower seeds
1/4 tsp salt
1/4 cup olive oil
1/3 cup water
1 large crown broccoli, cut into florets
1 red pepper, slivered

1. Prepare hummus sauce: Place beans, lemon juice, garlic, sunflower seeds, salt, oil & water into food processor; puree until smooth. Add more water if necessary.
2. Meanwhile, cook pasta according to package directions; drain & set aside.
3. Saute broccoli & red pepper in lightly oiled skillet until crisp-tender; place in large serving bowl with pasta & hummus sauce. Toss well to coat & serve at room temperature.