Blog Entries With Tag: D feast


Posted: Oct 15, 2010


Unfortunately, I have no picture to post of this deliciouis EASY pumpkin pie I made last weekend to celebrate our Canadian Thanksgiving, but it was picture perfect (well - at least in my eyes and others that consumed it in record time).

I won't lie and say that this is a family secret recipe.  I was originally wanting to make a crumble pumpkin pie - but having difficulty finding something that was FatCat easy.  I am a lazy baker, I like something easy.  So, in my search of various online cooking websites, I came across this recipe at Allrecipes.com.  I've tweaked it due to what I had in my pantry - so you can either follow my version or the one that is shown in this link above.  This "pie" has no crust, which is great, as it cuts down on preparation time as well as carbs, which we diabetics and folks watching our wastelines adore.  Only I think I ruined any less carb/calories affect by pumping out more of the real whipped cream onto my pie (it also tastes good just by itself).

IMPOSSIBLE PUMPKIN PIE FATCATANNA STYLE


Ingredients:

2 eggs
1 (12 ounce) can of condensed milk or make your own from scratch
1 (15 ounce) can solid pack pumpkin (I used E.D. Smith)
1/4 cup sugar
1/2 cup Bisquick or biscuit/baking mix or your own homemade version
2 tablespoons butter or margarine, melted
1/2 teaspoon ginger
1 1/4 teaspoon cinnamon
1/2 teaspoon nutmeg
2 teaspoons vanilla extract
Whipped topping of your choice

Directions:

  1. You can either whirl all of the above ingredients (except for whipped topping) in a blender as the original recipe says to use OR I just dumped everything into a large mixed bowl and used my hand held mixer until all ingredients are thoroughly mixed.  Pour into a greased spring form pan that is lined with parchment paper.  I used  a 2 3/4 inch deep x 9 7/16 inch diameter one.  The original recipe calls for a 9-inch pie plate, but I like using a spring form pan for my cakes, easier to cut, looks more "pretty" to me.
  2. Bake at 350F for 60-75 minutes, or until a strand of spaghetti inserted near the center comes out clean.  Pull out of oven to cool and serve with whipped topping if desired.
  3. Yields 6-8 portions depending on how you cut it.

 

Happy Autumn from the Pumpkin Cat!!



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Posted: Oct 1, 2010


The recipe shown below is a modified one that a friend of mine had given to me that she had from The Ottawa Citizen.  I have tweaked it abit to make it somewhat more "healthy", by reducing sugar content, using alternative fat (olive oil).  Also, if you don't have rhubarb on hand (I picked the last stalks of the season from my garden) - you could try another fruit instead.  I have a friend who used apples instead - and she said it was delicious!

It's really easy to make, and for a last minute desert goes over really well with most people (even kids).  It also tastes delicious with abit of ice cream or whipped (real) cream on the side when it's warm.


Lunar Rhubarb Coffee Cake

Lunar Rhubarb Cake

1/2 cup butter/margarine (or use olive oil)*

1 cup white sugar

1 egg

1 teaspoon cinnamon

1 teaspoon vanilla

1/2 teaspoon nutmeg

1 cup all-purpose flour

1 cup whole wheat flour

1/4 cup of ground flax seed

1 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk **

2 (or more if you wish) cups rhubarb, chopped into 1/2 inch pieces

1 Tablespoon flour

~~~ Topping ~~~ 

1/4 cup butter (or use olive oil – see note above)  

1/2 teaspoon nutmeg

2 teaspoons cinnamon

1/4 cup wheat germ

3/4 cup firmly packed brown sugar

1. For batter: Cream butter (or margarine/olive oil) and sugar until smooth and creamy; beat in egg and vanilla. Combine the flours, ground flax seed, soda and salt. Add to creamed mixture alternately with buttermilk. Toss rhubarb with 1 Tablespoon flour and mix gently into batter. Spoon into greased 9x13" cake pan.

2. For topping: Blend together all ingredients and sprinkle over batter. I use a pastry blender tool or you can use your fingers. Dribble it over top of batter, it will blend itself in making for that coffee cake effect.

3. Bake at 350F for 45 minutes.  It forms a great crunchy topping once it is baked!

* Link for conversion of olive oil into a recipe using butter/margarine can be found HERE.

** I use regular milk by adding 1 tablespoon of vinegar and let sit 10 minutes.

~~~~~~~~~~~~~~

Psst, if you haven't participated in the D-Feast yet - go to This Is Caleb - and the instructions on how to participate are all there.  It's that simple!   

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Posted: Jul 29, 2010

Okay – I’ve been out of the loop lately with the D-OC (diabetic online community) – summer is here – so I try to get away from the screen that wants to lure me away from the real life outside (remember summer is over with a blink of the eye here in Canada).  Anyway, I’ve been reading other PWD’s (people with diabetes) blog posts – that are plugging away #DFeast (thanks for correction from AmariT) in Twitter.  Take for instance, George Simmons aka Ninjabetic and his yummy burger aka Ninja Burger recipe (hope to sink my teeth into these this weekend with some friends we’re visiting in Seneca Falls, NY). 

UPDATE:  To participate - go to This Is Caleb - and the instructions on how to participate are all there.  It's that easy!  You can also click the picture above to add your recipe to the D-Feast Friday list. Put the name of your recipe in the "Your Name" box and the URL of your blog post in the "Your URL" box.

The recipe I made last night, uses a flatbread which I’ve never bought/used before in my life (I know, I know, I live in a cave).  I discovered this great low carb bread here at Diabetes1.org where “someone” was posting a product from their company.  I have no problems with their promoting their product, but after doing research, I realized it’s only available online and/or around certain areas of the USA – not all over their country (and sadly – not here in Canada – the Mounties refuse to let their product into our country?).  Instead I found another product that's available ALL across the USA, and I posted it a few days ago here).

I’ve had a few people asking for the recipe since posting the picture in Twitter/Facebook – drum roll – here it is – I did use the Flatout Flatbreads pizza recipe they have online – but I spiffed it up like I always do with a recipe.  You can either follow theirs or mine – but I’m living proof that it works and tastes good using my own version! So, scroll down below the picture (warning - do not lick screen) to find out how to make this easy pizza!

 

 

 

1 Flatout Flatbread (or whatever is similar for “rolling”)

½ tomato diced (I used Roma)

½ Tbs chopped basil (or more which is what I did)

1 Tbs balsamic vinaigrette (I used Kraft Fig Balsamic Olive Oil)

1 tsp of minced garlic (or to your taste preference)

3 oz. part-skim mozzarella – cut into 1-inch cubes)

1 Tbs of your fav tomato sauce (I use a Puttanesca Sauce from Allrecipes.com)

8 Kalamata olives – remove pits and slice up

Preheat outdoor grill to Medium heat. Marinate mozzarella, tomato, garlic and basil in bowl with Balsamic Vinaigrette for about 10 minutes (I did it for about ½ an hour).  Lightly oil both sides of flatbread – place directly on grill for no more then 3 minutes.  Remove, and spread tomato sauce, marinated mixture, top with olives.  Place your piece of artwork directly back onto grill for 4 minutes (watch carefully) with lid closed.  Remove and gobble up.

You can also cook this in your oven:  Preheat oven to 350F, place lightly oiled flatbread directly on grate for 4-6 minutes.  Take out of oven, and then arrange toppings as above.  Remove to oven and cook for 5-7 minutes – or until cheese has melted to your satisfaction.  Remove and enjoy!

Best served up with a side salad – and like George – a beverage of your choice is best enjoyed while preparing / consuming meal.  I had a glass of Bottle Shock – Bloc E Signature from Julia Wine during the preparation of the above meal.

Bon appetite!! (in Julia Child style)
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