Guest guest Posted November 25, 2008 Report Share Posted November 25, 2008 I like the crustless pumpkin pie idea. :-)Cyndi DrLipskiTo: cyndikrallSent: 11/25/2008 9:20:14 A.M. Pacific Standard TimeSubj: An Oven Full of Food Free Weekly Health Tip prepared for CyndiNovember 25th, 2008 The Sponsor: Check out our on line shopping mall for your supplement needs. You'll find high quality products from over 100 manufacturers. Your Tip:An Oven Full of Food Cool fall weather lures me into using my oven. Yesterday I turned my oven on for about an hour and cooked 4 items with the intention of having a hot meal, plus what I call "planned leftovers". I cooked brown rice, BBQ chicken, white and sweet potatoes, and crustless pumpkin pie. Here's what I did step by step. 1. I turned my oven on to 375 degrees.2. Brown rice - I like my rice very well cooked for easier digestibility. So I poured 4 cups of water and 1-1/2 cups of brown rice into my 2-quart Corningware dish, placed it on the stove burner, covered with lid and brought it to a boil. Then I placed it into the oven to simmer for 60 minutes. (Don't stir the rice. Grains make steam vents that help them cook evenly, stirring breaks up these vents.) 3. I got out 6 pieces of fresh, organic chicken with bones & skin (they have so much more flavor!), rinsed them, and placed them in a 9x13" glass Pyrex dish, and poured my favorite BBQ sauce over them. I covered the dish with aluminum foil (don't ever let the foil touch the food!) and placed the dish in the oven.4. Then I got out another large Corningware dish, added 2 cups of water, put on the lid, and let it come to a boil on top of the stove. I cut up and added 4-6 unpeeled white potatoes and 1-2 large, unpeeled sweet potatoes. Once the water was boiling, I placed that into the oven as well. (You can easily add other root vegetables, such as turnips, parsnips, rutabagas, onions, beets to make a nice root vegetable stew.)5. And, finally, I love pumpkin pie but don't like to roll out a crust, so I made a crustless pie. I mixed up 1 can of organic pumpkin with cinnamon, ginger, nutmeg, and allspice (I typically use 1 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg, 1/4 tsp cloves), 2 eggs, ½ tsp salt (Celtic salt or other sea salt for extra minerals), and a small amount of maple syrup. I poured it into a 1-quart Corningware dish, and placed it in the oven for about 30 minutes. When a toothpick inserted into the pumpkin comes out clean, it's done. (You can also make a simple crumble topping by taking ½ cup of oatmeal, ¼ cup of chopped nuts, ¼ cup of flour, and 1-3 tbsp of honey. Mix and sprinkle on top.) Another oven full of food could include a dish of split peas, a pan of meat loaf, baked potatoes, and baked apples. Besides making efficient use of my oven, I noticed that baking foods warm the kitchen and add a wonderful aroma. Have you ever noticed how fragrances bring back fond memories? Tip Provided By:Elizabeth Pavka, PhD, LD/NWholistic Nutritionist 25 Orange StreetAsheville, NC 28801828-252-1406epavka Recycle: Forward this on to a friend Copyright 2008 Innovative HealingTo : www.FreeWeeklyHealthTip.comQuestions, comments, suggestions? E-mail: tipsAlso visit: Access to Health Experts Innovative Healing4 Sunny Ridge DriveAsheville, NC28804USIf you no longer wish to receive communication from us:CancelTo update your contact information:Update One site has it all. Your email accounts, your social networks, and the things you love. Try the new AOL.com today! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 26, 2008 Report Share Posted November 26, 2008 Cyndi, crustless pumpkin pie is da bomb! The best tasting version--and the most popular in my family--is the Bisquick Impossible Pie recipe; it has a greatly reduced glycemic value in comparison to a real-crust pie. (I make my own 'Bisquick' from organic whole wheat flour and I use Splenda instead of sugar.) Omitting the Bisquick reduces the refined carbs even further for those who prefer a more " pudding " or custard-y pie. Try it. You'll like it!!! --Cee-- , cyndikrall wrote: > > I like the crustless pumpkin pie idea. :-) > > Cyndi > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 27, 2008 Report Share Posted November 27, 2008 >> I do want to try it! I'm thinking of just a filling version, since I'm not a Bisquick fan. How do you make your own bisquick, Cee, just ww flour and splenda? Cyndi: Here's my Impossible Pumpkin Pie recipe followed by the original copycat recipe and my 'healthier' version. I make it in smaller amounts today since I rarely use it except for the occasional "impossible" pie.Enjoy!--Cee--~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ IMPOSSIBLE PUMPKIN PIE The pie that does the impossible by making its own crust. 1/2 c. Bisquick Baking mix, 3/4 C. sugar (I use Splenda), 2 tbsp. butter, 1 (13 oz.) can evaporated milk, 2 eggs, 1 (16 oz.) can pumpkin, 1 T. pumpkin pie spice, 1 T. vanilla Heat oven to 350 degrees. Grease pie plate, 9 x 1 1/4 inches or 10 x 1 1/2 inches. Beat all ingredients until smooth, 1 minute in blender or 2 minutes with hand mixer. Pour into plate. Bake until knife inserted in center comes out clean, 50-55 minutes. Bis-Quick-As-A-Wink Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 C Flour 1 ¼ C Nonfat Dry Milk Powder ¼ C Baking Powder 1 T Salt 2 C Shortening Combine flour, milk, baking powder, and salt in a very large bowl. Cut in shortening until it resembles coarse cornmeal. Store in tightly closed covered container in a cool place. Makes about 10 cups. f Form Healthier 'Bisquick' Bottom of Form Ingredients: 1 tablespoon baking powder 1/2 teaspoon sea salt 1 1/8 cup whole wheat flour 3 tablespoons olive oil, coconut oil or lard Directions: Sift together powder and salt into flour. Slowly add fat of choice, cutting in with pastry blender (or 2 knives), until mix is consistency of cornmeal. Store in tightly covered container at room temperature or may be refrigerated. Spoon lightly into cup and level with spoon. Quote Link to comment Share on other sites More sharing options...
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