Healthy life style

Aside from cooking for my vegetarian hubby, I make it a point also that I eat a healthy balance diet and so I have always integrate a healthy cooking in my kitchen. As much as possible I disregard fatty foods and that I prepare to cook them in the oven instead of frying them in deep oils. Or I have this george foreman grill that all the fats are disregarded during the cooking. In this way I can help and hoping that my body away from incurable diseases.

The call

My sister in law called up this morning asking hubby about the term life insurance quotes. They had a long talk until hubby suggested that he can visit her by monday to talk it more over. My sister in law also invited us to the birthday party of her son by weekend. I volunteered to make some desserts and that would be a great idea according to her.

Thanksgiving recipe

Pumpkin pie is the common sweet dessert during thanksgiving. I searched the net which recipe uses a raw pumpkin since a lot of recipes I read uses caned pumpkin. So here’s one I got from Cooks.com

PUMPKIN PIE

2 c. pumpkin, cut into half-inch pieces
1/4 cup liquid from cooked pumpkin
1 c. raisins, soaked in 1/4 cup dark rum
1 c. sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 teaspoon cloves
1/2 teaspoon ginger
1 tbsp. molasses
1 tbsp butter
1/2 tsp vanilla extract
1 egg yolk, beaten

This recipe uses cubes of raw pumpkin rather than canned pumpkin. Winter squash may also be used.

In medium saucepan, add 1 tbsp. of butter and 1/2 cup water to pumpkin, and simmer over medium heat, which should take approximately 10 minutes. Drain, reserving 1/4 cup liquid. Mash or puree pumpkin. Add raisins, rum, cooked pumpkin, and remaining ingredients. Stir until well combined.

Turn into pastry lined 9 in. pie plate. Flute edges. Set in preheated 400 degree oven. Bake 15 minutes. Reduce heat to 350 degrees and bake about 30 minutes longer.