Holidays are Upon Us: Soup Days

The holiday are upon us and with it come the colder weather in the East and Upper Middle United States. We are use to have Soups in this weather.

Today I made Lentil Soup. Lentils are a good Heart healthy food. Rich in Folic Acid, Potassium and Fiber. If you do a search on Lentils you will see all the reason one should eat them. they also are a high source of Protein.

I  created this recipe with the flavors I like. Traveling around the world I have grown to love all source of  taste.

this has a mixture of the flavors I enjoy.

Holiday Lentil Soup

3 Tablespoon Avocado oil
1 large onion, chopped
4 Tablespoon minced garlic.
1/2 cup of carrots, chopped.
1/3 cup of Celery heart, chopped
1/3 cup diced Jicama
1 large russets potato diced.
2 cans (14.4oz) diced tomatoes
2 Tablespoons Biryani Curry Paste
2 teaspoons Smoked Paprika (Ground)
2 teaspoons ground Cumin
1/2 teaspoon Himalayan Salt
1/2 teaspoon ground Pepper.
1/2 teaspoon Thyme Leaves

16 oz bag of Green Lentils
2 Qt of low sodium Chicken Stock
8.25 oz of Vegetable Unsalted Stock
  salt and pepper to taste at end.

Heat oil in a large soup pot, add onions and cook til translucent. Add the minced garlic cook for about 1 minute stirring.  Then add the the carrots and Celery and Jicama. Stirring cook and stir occasionally for 9 minutes.

Add lentils and spices. stir about 2 minutes,
Add tomatoes and potatoes, stir well cook for 2 more minutes.
 Add the stocks and stir well, bring to a light boil,  and allow to simmer boil for 4 minutes. stirring to prevent  sticking on the bottom of the pot.

Reduce heat to Low, cover and continue to simmer for 55 minutes, stirring occasionally.

salt and pepper to taste if you would like.
serves about 16 people.
You can freeze the soup for later.

My husband is not a fan of Lentils, However he loves this soup.


Recipe copyright 2019 by "Auntie E Cookbook/EM Dubros"

The Holidays are Upon Us: PUMPKIN PIE

 
Here we are November 2019.  The holidays are upon us.  I will be posting some holiday recipes. Starting today.

Been thinking about Thanksgiving Dinner. We will be spending it at the Beach House this year. So Maybe I should have so Southern favorites.  Going to look through old family get togethers and the food we ate as children. Now that I am in my let 60's I have been cherishing  all the days of old.

This year I hope to invite my Baby Brother to the Beach House for some nostalgia food.

I will be posting the menu and recipes some time these next coming weeks.

Love this time of year.

For today this is the first recipe.

 Pumpkin Pie

My Mother in law had the best crust.

Dee's pie crust.

I'm not sure when she started making the pies, however they were always the rave in the family and with the neighbor kids. Dee's crust was the best.
Dee's Pie Crust
5 cups Flour
2 cups Crisco Shortening
1 tablespoon sugar
1 well beaten egg
1 tablespoon vinegar or Lemon juice.
some ice water

1. Cut flour and shortening together
2. Add Sugar, egg and vinegar. mix together.. Add enough ice water until dough starts to stick together.
3. Place small ball on floured surface and roll to thick desired (note: not to thin,thickness should be not less than 1/2 inch)
4. Put in 10"Pie pan 
5. Make two of this recipe for the Pumpkin pie filling below.

Copyright2010"Auntie E CookBook/M Dubros" 


My Mothers Pumpkin Filling:

My Mother use only pure Pumpkin not the pumpkin pie filling, I think that is way I loved this pie.
Preheat over to 425°F

1 can (29oz) Libby 100% Pure Pumpkin.
3 extra large eggs
3 teaspoons of  Ground Cinnamon
1 teaspoon of   ground cloves,and ground ginger
1/2 teaspoon of fresh grounds Nutmeg.
2 cups sugar
2  vanilla pod, split and seeds scraped out
1 teaspoon of vanilla extract.
2 cans Carnation Evaporated Milk


 In a sauce pan on the stove put the vanilla pod and seeds with the Evaporated Milk and stir. Simmer for  about 20 minutes. turn off heat and let cool.

In the kitchen Aid mixer, put the Pumpkin, sugar and spices together and mix on low  until all is incorporated well,
 Add the extra large eggs one at a time, mixing well after each one. Beat for about 30 second for each egg added.

remove the vanilla pods from the milk mixture.
With the mixer running at  low #3, slowly add the milk mixture.

this mixture will make 2 10" pies.

Pour into the prepared 10" pie plates.
 tap on the counter to remove bubbles.

bake in preheated 425°F oven for 20 minutes , then turn temp down to 350°F for 55 minutes
remove from oven and let cool to room temp, then refrigerate. They are best if  baked the day before.

Recipe copyright 2019 by "Auntie E Cookbook/EM Dubros" 

And of course you need Whip Cream, My recipe:


Auntie E's  Vanilla Whipped Cream.

1 cup Heavy Cream
1/3 cup Powder sugar
1/2 tsp Cream of Tarter
1/2 tsp  Tahitian Vanilla Extract.

Put all ingredients in a  mixing bowl of a stand mixer. using a wood or silicone spoon stir til dissolved  ( it will not take long just a few seconds).
Using the  whipping attachment, start on 2 Level and gradually increase to the whipping setting on your mixer. whip until forms soft peaks. Now be careful if you whip too long you will have sweet butter!
I usually stop when it looks wavy ( soft peak) . Then I whip a little more checking every 2 seconds til I get the stiffness I what.

The whole process take less than 2 minutes from start to finish for my mixer.

You can use it right away or put in the refrigerator til ready to use.

 Serving Size 2 Tablespoon has 1.7 carbs and 10 Calories


 Recipe copyright 2018 by "Auntie E Cookbook/EM Dubros"