Almost any seed or nut can be turned into this peanut butter state. Most nuts and seeds have oils that come out once they are crushed and with just a bit of additional oil, you can get a nice and smooth peanut butter alternative. For this recipe, I used the roasted pumpkin seeds I made a week ago. These pumpkin seeds were crisper than store bought seeds and had more of a roasted flavor. The quality and flavor of your seeds will greatly affect you butter. This recipe was made with 1 cup of seeds, made 1/2 cup of butter, and is enough for 2 sandwiches.
1. Add Seeds to Blender. Add sugar, then blend for 3 minutes on high. Slowly add oil 1/2 Tbsp at a time, and blending 1 minute between additions. Blend until desired texture is reached. Transfer to a small storage container and store in the fridge.
This Thai pasta is very easy to make and is full of flavor. Before you make this dish there are a few things to note. First, you can use other Thai noodles for this recipe, but even Thai noodles should be soaked before finished in the pan with the sauce. Second, prepare everything before hand. The spices in the oil can burn if cooked for too long or too hot. You could also start by cooking the pork first, then throwing it together after, but it’s important to let the garlic and cayenne be able to cook and infuse with the oil. The garlic pepper oil is the focus of this dish. Third, you can make this dish as hot or as mild as you like. This recipe has a bit of spice as an aftertaste, but it’s not nearly as spicy as traditional Thai cooking. Finally, this recipe is easy to make if you are in college or work a demanding job. This recipe makes 4 adult servings.
1. Open 2 packets of ramen noodles. Place in a large bowl and cover with water, let sit. Prep your ingredients. Begin heating wok over medium-low heat. Once hot, add the oil, onion, garlic, red pepper flakes, and ground cayenne. Stir and cook for 2-3 minutes.
2. Add Pork and cook for 3-4 minutes. Add carrots, oyster sauce, fish sauce, and hot sauce, and cook for another 3-4 minutes. Add your strained ramen noodles. Toss and cook for 4-5 minutes or until hot. Remove from heat and serve.
Pumpkin bread is another simple way to use up any extra pumpkin you may still have. I roasted my pumpkins before I blended it into a puree for these pumpkin recipes. This bread has lots of seasonal flavor and is very easy to make. This bread has good moisture, a good bread/cake texture, and is not overly sweet. I was able to make 3 loaves from this recipe, however, I only filled my pans half way, so if you want bigger loaves, just fill your pans a more, but leave about 1/2 an inch for expansion. This bread is also very similar to a zucchini bread, just with pumpkin and with festive spices!
1. Heat oven to 325 F. Spray bread(s) pan with non-stick spray then coat with flour. In a mixing bowl, creme together sugar and butter. Once combined, begin adding oil and eggs slowly. Add your spices, baking powder, and baking soda, then slowly mix in flour, and finally, mix in your pumpkin and stir until fully combined.
2. Fill bread pans to 1/2 to 3/4 full. Bread will not rise much. Bake bread for 65-70 minutes until tester comes out clean. Remove from pan and let cool to room temperature. Once cooled, eat within a week, or wrap with two layers of cling wrap before freezing.
Adding Spinach to your homemade pasta makes a beautiful pasta, and is a great way to add more veggies to you and your families’ diet. I made this with fresh spinach, boiled it for 4-5 minutes, strained it, squeezed out any additional water, then chopped it before adding it to my pasta ingredients. I did mix the pasta with the bechamel, however in the future I should have just poured the sauce on top. This sauce is very rich and can make the dish soupy. Also, mixing it together covers the beautiful homemade noodles. These spinach noodles do not have a different flavor from other homemade noodles, they just have a different appearance. This recipe makes 6 adult servings of pasta.
1. In a large mixing bowl, add the first half of flour, eggs, and spinach. Begin to combine, slowly add oil as needed until the pasta comes together. Roll out into a thin layer, sprinkle with flour, roll, then cut to 1/4 inch thick noodles. Straighten out noodles and set aside.
2. Fill large sauce pan with water, place over medium high heat and bring to a boil. Place medium sauce pan over medium heat, add butter, onion, and garlic. Once onions are sweating, add second half of flour, then stir and cook for 2 minutes. Add milk, stir constantly and bring to a boil. Add cheese and stir until cheese melts, remove from heat. Add pasta to large sauce pan of boiling water, boil for 4 minutes. Strain. Plate pasta, then top with cheesy bechamel.
Pumpkin pie is delicious and a classic dessert for this time of year. If you plan to have pumpkin pie at your holiday meals this year, look no further than this recipe; it makes 2 pies, and you can freeze one or both. These pies take some time to make, so save some during the holiday by making these pies early. This recipe also makes lots of pie filling. You could probably even make 3 pies with the amount of filling this makes! With my extra filling, I made some mini custards that I can enjoy in the meantime.
This recipe is straight forward. The only important thing to note with this recipe is that these pies shouldn’t stay frozen for longer the 1 month. Their quality will begin to get worse after that time, so if you make these pies the week of thanksgiving, the second pie will only just make it until Christmas before the quality starts to get worse. Or, you could choose to do what I am doing, and gift the second pie to a family member if you can’t see them for the holiday. If you choose not to freeze these pies, they last one week in the fridge. If you freeze your pies, you should thaw them for at least 12 hours in the fridge before serving!
1. Heat oven to 450 F. In a mixing bowl, beat your eggs. Add Pumpkin, Spices, Milk, evaporated milk, brown sugar, flour, and salt, then mix until blended.
2. Place pie crust into pans. Fill 1/2 to 1 inch from top of pastry. Line edge with foil. Place on large baking sheet and bake for 10 minutes before reducing heat to 350. Bake for 40-50 minutes, remove foil, then bake for another 10-20 minutes, or until tester comes out clean. Let cool for 2-3 hours. Wrap twice with cling wrap, being careful to not touch the top of the cake, then wrap with aluminum foil before freezing.
Our Lustron Home 