No-Bake Pumpkin Pudding

*Before starting, taste test pumpkin pie filling. If spices are too strong, use plain canned pumpkin and add your own cinnamon, ginger, and cloves at the end.

1 pint half and half

1/2 cup water + unflavored gelatine

1 can pumpkin pie filling

1/4 cup (or to taste) maple syrup

½ tsp vanilla

In ½ cup, room temperature, water add 2 tbsp unflavored gelatine. Stir with fork to break up clumps. Let sit till firm. (If not firm after a few minutes, add more gelatine and stir again.)  If it holds in place when held at a 90 degree angle, it’s firm enough.

In a pot, over medium heat, add half and half (whipping cream will also work). When it starts to bubble, add geletin, whisking constantly for about 1 minute.

Add pumpkin pie filling, continue whisking for another minute. Remove from heat, add vanilla and syrup. Pour through a strainer into small dessert cups.

Refrigerate over night.

Three-Meat Giant Meatball Soup

from above

STEP ONE: Make Meatballs

Three packs of ground meat

Turkey, beef, and Italian sausage were used in this batch, but it also works well with pork, elk & buffalo. (In the comments, send combinations you discover and love!)

Bread crumbs

I make mine from scratch. 

Cut bread in small squares, place flat on cooking in sheet in 200° oven till crisped to desired amount.  For his recipe, I used Kalamata Olive Sourdough bread.

Once you have tiny toast squares, blend them in the blender till they look like…bread crumbs.

Additional Items

Salt, pepper and any other spices you like.

½ bunch fresh Italian parsley, chopped

2-3 eggs

Mix ingredients to the consistency of meatloaf

Prepare Meatball Stuffing

Peel and chop fresh garlic cloves

garlic-3185163_640

and hunks of parmesan cheese

cheese-3058056_640

Roll ground meat mixture into palm-sized balls, pressing garlic cloves and cheese into the center, making sure they are completely covered.

Bake covered in a 350° oven for 50 minutes, uncover and bake for 10 more minutes.

 

STEP TWO: Cook pasta in chicken broth

Use any kind of pasta you have on hand.
Drain when cooked.

STEP THREE: Make Green Soup

Finely chop spinach, chard, and onions

Saute in olive oil till tender, add chicken broth to cover

 

*If a smooth soup is desired, let cool completely then blend in a blender.

Assemble Soup

Steam meatballs to reheat if you made them ahead.

assembled

Combine all. Enjoy!

 

This is one of those meals that tastes better after a day in the refrigerator.

Squash (Pumpkin) Shepherds Pie

A good sized squash –  cooked **
Potatoes  – cooked

Vegetable_pumpkin
In approx. 2 tblsp. oil – saute in saucepan till done:
4 cloves fresh garlic – chopped
4 stalks celery – chopped
3 carrots – chopped
1 onion – chopped
1 lb. ground meat (beef/ turkey/ chicken/ pork)

add:
approx. 1/4 cup flour
approx. 1 1/2 cups chicken broth
Liquid Aminos (or soy sauce) to taste
salt & pepper to taste
add about 1/2 of the cooked, mashed squash

Shepherds Pie

Mash remaining squash & potatoes together
add approx. 1 1/2 cups grated cheese (sharp)
add a little milk to desired smoothness

Place thickened meat / vegie mixture into the bottom of an oven safe baking dish
Top wth squash /potatoe mixture

Broil for 5 minutes until browned

Top with pumpkin seeds

** Lisa’s squash cooking method:  Rinse the outside skin of the squash then place it (whole) into baking dish in a preheated oven at 400 degrees. After about an hour, pierce it with a knife or press on the outside to see if it  is soft. Once the squash is cooked through, remove it from the oven and let it cool to room temperature before slicing it in half and scooping out the seeds.