Okay, two things: I love pumpkin, and I love curry. Every time I go to a Thai restaurant and pumpkin curry is an option, I order it. And it's always an amazing experience. However, it's not always an option at every Thai restaurant... so I decided to give it a try myself.
You will first want to tackle the pumpkin. Use a vegetable peeler to peel both pumpkins, then cut them into bite-sized chunks. Put the chunks from one of the pumpkins into a bowl and set aside for later. Put the others in a saucepan with about one inch of water, salt, and cover. Let steam for about 15 minutes, then drain & mash. You will also set this aside for later.
Start by cooking the chicken in the olive oil until it starts to turn just slightly white. Add the coconut milk, chicken broth, red curry paste, and brown sugar, and bring to a boil. Turn heat down and add the peppers, onions, ginger, cashews, lemon juice, pumpkin chunks, and mashed pumpkin. Add garlic salt, salt & pepper, and ground red pepper, to taste. The more red pepper, the spicier it will be. Allow to simmer for about 15 minutes, or until the vegetables are tender & the chicken is thoroughly cooked. You will especially want to check the pumpkin; make sure it is still somewhat firm on the outside but soft on the inside (like a cooked potato). Serve with basmati rice. Enjoy!
This delicious snack was introduced to me by one of my fellow Zumba instructors. We were on our way to a training, and I needed to stop at Costco. We ran in to get the few things I needed, but she got really excited when she saw a big crate of young coconut. I was wondering what all the fuss was about, and she informed me that it was delicious, and that you had to buy it quick because it would run out. She let me taste it, and I was hooked. Now, every time I'm at Costco and see these bags, I have to buy one.
I love the rich, semisweet taste of the coconut. Also, the reason I chose to include this in my Zero Guilt Snack series, is that it is PACKED with fiber. One serving gives you a whole 14 grams. AND, even though they taste like candy, there's only 1 gram of sugar. Yeah, you heard that right. I bet you're headed to Costco right now (if not, you should be)...
Okay, so my family has this thing about BTS cake. My parents didn't like us saying the "S" word... so my mom calls it "Better than Robert Redford" cake or "Better than Brad Pitt" cake... I think I would probably call it the "Better than Ryan Gosling" cake. I think that should cover it.
Pumpkin Better Than Ryan Gosling Trifle
1 package yellow cake mix
1 can pumpkin puree
1 can sweetened condensed milk
1 bottle caramel sundae topping
1 big container Cool Whip
1 package Heath milk chocolate bits
1. Mix together the cake mix & pumpkin, and pour into a greased 9x13 pan. Bake according to cake mix directions (it's better if it's just a tiny bit undercooked).
2. Once the cake is done, use the bottom of a wooden spoon to poke holes in the top (you can do this while it's still warm). Pour the sweetened condensed milk over the top, and spread around to fill in all the holes.
3. You can make this as one large trifle, or put it in individual cups to make mini, personalized trifles. I used the cups mostly because I don't have a trifle bowl, but also because I just love mini, personalized desserts. You will want to layer as follows: cake, Cool Whip, caramel, Heath bits. Repeat this sequence at least twice. Believe me... this cake won't last long. You may want to make two. Or three.
Did I ever mention that I'm not a huge fan of vegetables? I've definitely learned to love them more as I've gotten older, but I still don't just get excited about them. Unless they're drenched in something like cheese, butter, or ranch dressing. So, today, I tried out a new snack. Instead of pulling out the bottled ranch dressing, I mixed a little bit of ranch dressing mix with plain Greek yogurt & a little bit of skim milk. The result? Awesome. I'm never using "real" ranch again.
Greek Yogurt Ranch Dip
1 packet ranch dressing mix
1 cup plain Greek yogurt
1 cup skim milk
Mix together in a storable container - and eat with whatever you would like! For a creamier dressing, use less milk.
Who doesn't LOVE pumpkin chocolate chip cookies? I know I'm not that person. Really, I love pumpkin ANYthing... but there's something about the delicious combo of semisweet chocolate and gooey pumpkin that I simply can't resist. I wanted to make some the other day, and realized I didn't have flour. Bummer. But, I had cake mix. I thought, "Surely there's a way to make these cookies with cake mix!" And you better believe, friends, there's a way. You can make these delicious cookies with the following ingredients:
Cake Mix Pumpkin Chocolate Chip Cookies
1 box cake mix (Preferably spice cake mix, but I used yellow and it was still delicIOUS)
1 can (15 oz.) pumpkin puree
1 bag semisweet chocolate chips
Okay, here it goes... Mix the cake mix & pumpkin puree. Since I used yellow cake mix, I did add a few extra ingredients to spice it up (but I'm sure these cookies would be delicious either way) - 1 tsp. nutmeg, 1/2 tsp. cinnamon, 1/2 tsp. allspice. Add the chocolate chips (I used about 2/3 of the bag, and there were plenty). Drop by spoonfuls onto a greased cookie sheet (don't even worry about making them look pretty). Bake at 350 degrees for 12-15 minutes.
So, I've never been a big vegetable eater. I know I'm supposed to eat them, so I do, but I have a hard time enjoying them. I've really never been a broccoli fan. Until now. I found this recipe at The Amateur Gourmet, and it is AAA-MAZ-ING. I've also seen it called "The Best Broccoli of Your Life." I guess you'll just have to find out for yourself.
Preheat the oven to 425 degrees F. Start by washing the broccoli, then chopping off the broccoli heads and arranging them on a cookie sheet covered in foil. Drizzle the olive oil and sprinkle the diced garlic over the top of the broccoli. Add salt and pepper. Cook in the oven for 20-25 minutes, or until the tops of the broccoli start to turn brown. Take out of the oven, and sprinkle with parmesan cheese. Zest the lemon over the top of the broccoli, then squeeze the lemon juice over the top as well. You won't be disappointed.