Double Decker Pumpkin Caramel Pie

I made this pie for a ward activity.  If you don't like pumpkin pie you just might like this one.  I mean it has an Oreo crust and caramel whipped cream - wow!!!!  It was rich and delicious.  The Recipe Girl has some great tips on her post.

Ingredients:

25 Oreos (creme included), crushed into crumbs (about 2 cups)
6 tablespoons unsalted butter, melted
3 large eggs
2 3/4 cups heavy cream, divided
One 15-ounce can unsweetened pumpkin puree
1/2 cup light brown sugar
1/4 tsp cinnamon
1/4 tsp ginger
1/4 tsp allspice
1/4 tsp nutmeg
1/2 teaspoon salt
28 caramels, unwrapped
1 ounce semisweet chocolate, for grating

Directions:

1. Preheat oven to 350 degrees F. In a small bowl, stir the Oreo crumbs and butter until combined. Press the mixture onto the bottom and up the sides of a 9-inch deep-dish pie pan; freeze until set (15 minutes). Bake for 10 minutes; let cool.
2. Meanwhile in a large bowl, whisk together the 3 eggs, 1 cup cream, pumpkin, brown sugar, spice and salt until just combined. Pour into the cooled pie shell and bake until set, 40 to 45 minutes. When you shake the pan, the filling should no longer be jiggly. Let the pie cool at room temperature slightly, then refrigerate for at least 3 hours, or overnight.
3. In a bowl, microwave the caramels with 1/2 cup cream until melted, 2 to 3 minutes- adding 1 minute increments, if needed, if they are still not completely melted. Stir until smooth, then let cool to room temperature - very important!!!
4. Using an electric mixer, whip the remaining 1 1/4 cups cream until soft peaks form. Drizzle in the cooled caramel and beat until well blended. Spoon the caramel whipped cream on top of the pumpkin filling and refrigerate until completely chilled. Before serving, coarsely grate the chocolate on top of the pie.

*I melted about 1/4 cup semisweet chocolate chips and put it in a shallow tupperware and cooled it in the fridge.  Then I popped it out and used a vegetable peeler to get the chocolate curls. I didn't need all the chocolate for the curls, but it made it wide (or deep) enough to make good curls and still have something to hold onto.  If you have a block of chocolate that would work well.

Quinoa Golden Pilaf

This is another one that Aaron made and it was fabulous!  It went well with the butternut squash recipe.
Quinoa Golden Pilaf

INGREDIENTS

• 2 cups whole grain quinoa
• 2 tablespoons olive oil
• 2 garlic cloves, smashed
• 2 teaspoons turmeric
• 2 teaspoons cumin
• 1 heaping teaspoon salt
• 3 cups water
• fresh herbs for garnish (optional) (we used cilantro)

INSTRUCTIONS

1. Rinse quinoa well under water until it runs clear (a few minutes)in a fine mesh strainer.
2. In the pre-heated pressure cooker, on medium heat add the oil and garlic. Saute for about 30 seconds and then mix-in the turmeric, cumin and salt.
3. Add the water, and tap the quinoa from the strainer into the pressure cooker – being careful to remove any stray quinoa from the lip of the pot.
4. Close and lock the lid of the pressure cooker. For stove top pressure cookers, turn the heat up to high and when the cooker reaches pressure, lower to the heat to the minimum required by the cooker to maintain pressure. Cook for 1 minute at high pressure.
5. When time is up, open the pressure cooker with the Natural release method – move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes). For electric pressure cookers, disengage the “keep warm” mode or unplug the cooker and begin counting 10 minutes of natural open time. Then, slowly release the rest of the pressure using the valve.
6. Tumble quinoa into serving bowl. Fluff with a fork and decorate with fresh herbs before serving

Butternut Squash with Black Beans and Walnuts

This was delicious, but it didn't make nearly enough for leftovers! The "I" in the recipe was Aaron.

 Butternut Squash with Black Beans and Walnuts

Ingredients:

• 2 cups butternut squash/pumpkin peeled and cubed ( I used 4 cups)
• 2 tsp ground cumin 
• 1 tsp ground ginger, (3 tsp fresh if you have it )
• 3 Tbsp olive oil
• 2 hot green peppers (I did not add this)
• 1.5  cups cooked black beans, drained 
• 2 tsp red chili powder
• Salt
• crushed red pepper (dash of cayenne)
• fresh lemon
• 6 Tbsp lightly toasted walnuts (I used 6)
• fresh cilantro for garnish

Preparation:

1. Heat oil, cumin and hot pepper in a thick bottomed pan or skillet; when the seeds sizzle, add the ginger, butternut squash/pumpkin cubes. Increase the heat to high and cook the squash/pumpkins tossing them frequently till they are light brown on the sides.
2. Now add the beans, salt, red chili powder and 1/4 cup of water to the pan with the squash/pumpkin and cover and cook till the squash/pumpkin cubes are fork tender but firm.
3. Uncover and check to see if done. If there are any remaining water, increase the heat and let the water dry off. This is a dry dish. If done, add the crushed the red pepper and walnuts; toss to combine well.

Peruvian Quinoa Salad

More pressure cooker recipes.  This one was so simple and delicious!  Aaron made it from start to finish.

 Peruvian Quinoa Salad

INGREDIENTS

•     1 cup Black (I used regular)Quinoa, rinsed
•     1 pinch of salt
•     1.5 cups of water
•     1 Lime, zested and squeezed
•     1 Bunch Cilantro (or Parsley), roughly chopped
•     1 Large Roma Tomato, finely diced
•     1 Yellow (we had red) Bell Pepper, finely diced
•     ½ cup Green Olives (we had black), chopped
•     1 Cucumber, seeded and finely diced

                                                 

INSTRUCTIONS

1.     In the pressure cooker add the quinoa, lime zest, salt and water
2.     Close and lock the lid. Turn the heat to high and when the cooker reaches pressure lower the heat and cook for 1 minute at HIGH pressure. When time is up, continue cooking the quinoa with the residual heat and steam of the pressure cooker by opening the cooker using the natural method – turn off the heat and don’t do anything (about 10 minutes). If after 10 minutes, the cooker has not released all of the pressure, let out the remaining pressure by opening the valve
3.     Tumble out the cooked quinoa into a mixing bowl to cool.
4.     Then, add the chopped tomato, pepper, olives, cucumber and Cilantro.
5.     Mix with Lime juice and season with any additional salt to taste.
6.     Serve at room temperature or chilled.

Pressure Cooker Black Bean Soup

 We have been scouring the internet for all sorts of Pressure Cooker recipes.  Here's one that Aaron made.  He found it on dadcooksdinner.com .  His post gives all sorts of hints and tips for cooking with a pressure cooker.  If you are new to using a pressure cooker you should check it out.

Pressure Cooker Black Bean Soup

Ingredients:

• 1 pound dried black beans
• 1/4 cup table salt
• 4 quarts water
• 2 tbsp extra virgin olive oil
• 1 large onion, diced
• 1 red bell pepper, diced
• 1/2 tsp kosher salt
• 4 cloves garlic, minced or pressed through a garlic press
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 1/2 tbsp dried oregano

For Cooking the beans:

• 5 cups water
• 1 bay leaf
• Optional - 1 tbsp olive oil

• 2 limes, juiced
• 1 tsp salt 
• pepper to taste
• 1 Tbsp parsley 

Directions:

1. Sort, rinse, and brine the black beans: Sort the black beans, removing any stones, clods of dirt, or bad looking beans. Rinse the beans, put them in a large container, cover with 1/4 cup salt and 4 quarts water, and stir to dissolve the salt. Let the beans soak for at least 8 hours, or overnight. 

 2. Saute the aromatics and spices: Heat 2 tbsp extra virgin olive oil over medium heat in the pressure cooker until shimmering. Add the onion and red pepper, and sprinkle with 1/2 tsp kosher salt. Saute until the onion and peppers soften, about 5 minutes. Make a hole in the middle of the onions and add the garlic, cumin, coriander and oregano; let sit in the pan for 1 minute or until you can smell the garlic cooking, then stir into the onions. Cook, stirring, for 2 more minutes, until the onions show a hint of browning.

 3. Cook the black beans: Drain the black beans, rinse them thoroughly, then add them to the pressure cooker. Add the water, bay leaf, and 1 tbsp olive oil, stir, then scrape the bottom of the pan to make sure none of the onions are sticking. Bring the cooker up to high pressure, then pressure cook the black beans for 15 minutes. Turn off the heat, and let the pressure come down naturally, about 15 more minutes.
*Check the beans to make sure they are cooked through and tender. If not, either bring the pressure cooker back to high pressure for another 3 minutes, or simmer for ten minutes, until cooked to your liking. 

4. Finish the soup: Thicken the soup by pureeing 2 cups of the beans. I use a stick blender directly in the pot; moving 2 cups of beans and liquid to a blender also works. Add the lime juice, then taste for seasoning, and add salt pepper and parsley.

Empanda Shells

Empanada shells

• 1 kilo (about 8 cups) flour
• 300 g (about 1 1/3) cups lard
• 1 tsp salt
• warm water

Directions

In a food processor place the flour, soft lard, salt and warm water. Process until dough is soft and smooth. Let stand 1 hour covered.

Cut into 36 pieces. Roll into circles 12 cm in diameter.

Pressure Cooker Pulled Pork Recipe Carnitas

Pressure Cooker Pulled Pork Recipe Carnitas

• 4 lbs pork roast, leg or shoulder
• 2 Tbsp vegetable oil
• 1 head butter lettuce washed and dried
• 2 carrots, grated
• 2 limes cut into wedges
• Water almost to cover

Spice Mix:

• 1 Tbsp chili powder
• 1 tsp salt
• 2 tsp un-sweetened cocoa
• 2 tsp oregano
• 1 tsp red pepper flakes
• 1 tsp white pepper
• 1 tsp garlic powder
• 1 tsp cumin
• 1/8 tsp coriander
• 1/8 tsp cayenne pepper
• 1 large onion, finely chopped

Instructions

1.       The day before cooking the meat, make the spice mix by combining all of the ingredients listed, cut the roast into manageable pieces and rub them with the onion and spices  Then wrap the meat back into the butcher’s paper and refrigerate overnight.

2.       Brown the roast on all sides, in pre-heated pressure cooker, the add enough water to almost cover (2-3 cups). Close and lock lid.

3.       Turn the heat up to high and when the cooker reaches pressure, lower the heat to the minimum needed to maintain pressure.  Cook for 45-60 minutes at high pressure.

4.       Open with the Natural release method – move the pressure cooker to a cool burner and wait for the pressure to come down on it’s own (about 10 minutes). For electric pressure cooker disengage the keep warm” mode when the pressure indicator has gone down (20-30 minutes).

5.       Pull out the meat and place on a platter, and then begin pulling the flesh into strips using two forks.  In the meantime reduce the cooking liquid in the cooker to half strain and de-fat using your favorite method.

6.       At this point, you can also refrigerate the cooked, now shredded, pork for several days or continue with the recipe.

7.       In a pre-heated large wide sauté pan add vegetable oil, or lard, and fry the shredded pork until it becomes lightly brown.  For extra spice, drizzle the cooking liquid on the pulled pork before serving.

8.       To make lettuce wraps, simply prepare the lettuce cups with carrots on a serving platter.  Fill with just-fried pork.  Finish with a squirt of lime.

This also works well in tortillas or taco shells.

Pan Frances

This is the bread that Aaron remembers having in Argentina.  I had to translate it, so hopefully it's accurate.

Ingredients

• 3-4 c Flour
• 1/2 tsp salt
• 1 Tbsp dry active yeast
• 1 c water

Directions

Make a crown with the flour and salt. Add the yeast, and then the warm water slowly. Knead until the dough smooth and elastic.
Let the dough rest covered with plastic wrap. Cut into 8 portions, shape into small baquettes. Allow to rise until double the volume. Then bake at 350 º F. Placing a plate with water on the floor of the oven to produce steam.

Pumpkin waffles

We cooked up some pumpkin yesterday, and had about a cup leftover, so I made this for breakfast.  Everyone liked them. Delicious!
Pumpkin Waffles
from Smitten Kitchen

Ingredients

• 2 1/2 cups all-purpose flour
• 1/3 cup packed light brown sugar 
• 2 1/4 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
•  2 teaspoons ground cinnamon
•  1 teaspoon ground ginger
•  1/4 teaspoon ground cloves
•  4 large eggs, separated
•  2 cups well-shaken buttermilk
•  1 cup canned solid-pack pumpkin
•  3/4 stick (6 tablespoons) unsalted butter, melted
•  Vegetable oil for brushing waffle iron or cooking spray

Directions

1. Preheat oven to 250°F and preheat waffle iron. Sift together flour, brown sugar, baking powder and soda, salt, and spices. Whisk egg yolks in a large bowl with buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until combined.
2. In a mixing bowl with a whisk attachment, whisk the egg whites until they hold soft peaks. Fold them gently into the waffle batter, until just combined.
3. Brush waffle iron lightly with oil and spoon batter into waffle iron, spreading quickly. Cook according to manufacturer’s instructions.
4. Transfer waffles to rack in oven to keep warm and crisp. Make more waffles in same manner.

Chocolate Caramel Brownies

I made this for FHE tonight - so delicious and gooey, and wow!!!  I didn't use the pecans because Amy wouldn't like them.

 Chocolate Caramel Brownies  

from Six Sisters

INGREDIENTS:
For the brownies:

• 1 cup (2 sticks) butter
• 12 ounces bittersweet or semisweet chocolate, coarsely chopped (I used dark chocolate)
• 1½ cups sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1¼ cups all-purpose flour
• ½ teaspoon salt
• 1½ cups pecans, coarsely chopped (optional, I didn't use any)
• 1 cup semisweet chocolate chips

For the caramel filling:

• 14 ounces caramel candies, unwrapped
• 1/4 cup heavy cream

DIRECTIONS:

Preheat the oven to 350˚ F.  Grease a 9×13-inch baking pan well with butter or cooking spray. In a large, microwave-safe bowl, combine the chopped chocolate and butter. Microwave in intervals of 1 minute at 50% power until the chocolate is melted and the mixture is smooth, stirring in between intervals. Whisk in the sugar, eggs and vanilla until incorporated. Stir in the flour and salt just until combined. Spread about half of the brownie batter in the bottom of the prepared pan in an even layer. Bake for 18 minutes. Remove from the oven (keep the oven on!) and let the brownies cool for 20 minutes.
Meanwhile, add the chopped pecans (if using) to a medium skillet over medium heat. Toast, stirring occasionally, until fragrant and light golden brown. Remove from the heat and set aside. To make the caramel filling, combine the caramels and cream in a medium microwave-safe bowl. Microwave for 30 seconds at 50% power. Stir. Repeat the process, keeping a close eye on the mixture as it can burn very easily (make sure you use low heat in the microwave). Continue the microwave process until the caramels and cream are melted and combined. Stir in half of the pecans to the caramel mixture. Immediately spread the caramel mixture over the bottom brownie layer. Scoop the remaining brownie batter in spoonfuls over the caramel layer and spread it evenly across the caramel layer (spooning the batter in piles over the caramel will help to get an even layer of batter over the caramel). Sprinkle the chocolate chips and the remaining pecans on top of the final brownie layer. Bake for 20 minutes. Transfer to a wire rack and let cool completely before slicing and serving. I found the brownies sliced easier once they had been cooled and refrigerated for an hour or two.
Lift the brownies from the pan using the edges of the foil. Remove the foil and cut the brownies into individual squares. Store in an airtight container.