Dans Gourmet Restoration

I made these for a cooking class at work this week - They were incredibly tasty, and super easy!  Highly recommended as a holiday desert this season! 1/2 cup pure pumpkin puree 2/3 teaspoon ground ginger 2/3 teaspoon ground cinnamon 1/2 cup packed dark brown sugar 1 1/2 cups evaporated milk 1 large egg plus 2 egg yolks 1/2 cup heavy cream Directions: Set eight 6-ounce custard cups in two 8-inch square pans. Adjust the oven rack to the lower-middle position and preheat to 325 degrees. Heat pumpkin, ginger, and cinnamon in a 3 - 4qt saucepan over medium heat until puree sputters and flavors intensify, about 3 minutes. Whisk in brown sugar,  evaporated milk and cream. Bring to a simmer, whisking often. Meanwhile, whisk egg and yolks in a medium bowl. Gradually whisk hot-pumpkin mixture into the eggs, then pour into custard cups. Set pans in oven and carefully pour enough hot water in the pan to come halfway up the sides of the cups. Bake until the custards are set, about 30 - 40 minutes.

This recipe comes from one of the women who works with me at the store - she is ALWAYS trying to get me to eat - and cook healthier!  I haven't tried this, but it looks yummy, and is very simple to make!  Thanks Jodi! Cut Acorn Squash in half, remove seeds & rub with a little bit of olive oil and salt. Depending on the size of the squash will serve 2-4. Bake it empty but covered with tin foil. Also, put a little bit of water in the bottom of the pan.  Cook at 350 for between 45 minutes to an hour or until soft.   In a pot or small Dutch oven using about 1 T grape seed or olive or canola oil SAUTE: half an onion diced                           1-2 gloves garlic some green pepper                           1-2 T mixed ground cumin/fennel/coriander seeds 1T garam masala (note different brands have different ingredients & amount – mine is Deep brand and has lots of chili powder, if yours does not add chili powder) Cook until onion is wilted & seasonings are fragrant MIX I

This is a combination of a couple of recipe’s I found on line.  I kind of winged it with the seasoning, but it really came out quite well.  I only marinated the pork for an hour or so -  it definitely would have  benefited  from more time – over night would have been even better!    I served this with oven roasted carrots that I coated in oil, and lightly seasoned with a ¼ tsp each of curry and garlic powder, and Gram Marsala.  I served it over a garlic Cous-Cous.  It was really quite good!  The dish can be made in a traditional dutch oven as well – just simmer for about an hour till the sauce blends, and the pork is tender. Ingredients for marinating pork: Rice vinegar  3 tbsp  Sugar  1 tsp Salt  1 tsp  Fresh ground pepper, ½ tsp Mix ingredients in a small bowl.  Pour in a zip lock bag, add pork, mix well, and refrigerate for a couple of hours – or overnight. Gravy Ingredients: 4 Medium pork loin chops, no bone 1 ¼ cups water 1 Medium

Made this last night in my new pressure cooker – got to love that thing!  What would have taken a couple of hours, only took  25 minutes – I really love my new Fissler!  The horseradish really gives a great flavor to both the meat and the vegetables in this dish.  How else can you get pot roast in less than half an hour, start to finish?  The dish tasted MUCH better than this pic came out!  LOL Ingredients: 1 small bottom round roast 6 – 8 carrots, peeled, and cut into large (1/2 inch) chunks 2 onions, rough chopped ( one reserved) 6-8 medium sized red potatoes, washed, and cut into large chunks (4-6 pieces per potato) 4 cloves garlic smashed ½ cup water 1/3 cup red wine 2 tbs Worcestershire sauce 2 shakes Tabasco Sauce ½ tsp salt ½ tsp pepper 2 tbs ground horse radish 4 tbs flour, 2 reserved 2 tbs light olive oil Directions: 1.        Heat olive oil over med high heat in cooker.  While oil is heating, coat roast on all sides with 2 tbs flour .  Sear roast in hot oil, till brown on all