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Easy Pie Crust

This recipe can make at the very least 3 full pie crusts and some leftover for decoration...or a really, really, REALLY large pie crust....

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Thursday, December 27, 2012

Black Bean Tortillas

Black Bean Tortillas by Custom Taste
Have left over beans? Getting tired of just eating plain old beans? Well break out your food processor, make them into a puree and make some tortillas! These tortillas use NO oil, lard, etc in making them, the oils and proteins in the beans are enough to make them into chewy, sturdy and filling tortillas. Not to mention these are a great way to get a picky eater to eat their beans as well as add another level of flavour and texture to your taco, burrito, or anything your imagination can create. 

Shopping List
  • 1 1/2 Cup Flour
  • 1 TBSP Oil
  • 5 TBSP Black Bean Puree
  • 1 Cup Warm Water
  • 3/4 TSP Salt
  • 1 TSP Baking Powder


Hardware
Medium Mixing bowl
Measuring Cup, TBSP, TSP
Medium skillet
Spatula
Rolling Pin
Plate
Paper towels, baking mat or plastic wrap
Black Bean Tortillas by Custom Taste
The end result is delicious, do not let the mix fool you

Time 20 minutes
Prep 7 minutes
Cooking 10 minutes
Yield 8 to 10 tortillas depending on size

Monday, December 24, 2012

Espresso Cocoa Cake Cookies

Espresso Cocoa Cake Cookies by Custom Taste
Chewy, chocolatey and with a kick these cakies will not only keep you going but are healthy enough to eat as a snack, breakfast or dessert. Wow your guests, or keep them for yourself, no one will be unhappy with these around. Enough coffee but still stay for kids anyone will be able to enjoy them.

Shopping List
  • 1 3/4 Cups Flour
  • 2 tbsp Milled Flax Seed
  • 1/4 Cup Cocoa
  • 1/4 Cup Instant Espresso (or coffee if you have that instead)
  • 1 tsp Honey
  • 1/2 Cup Hot Water
  • 1/2 Cup Almond Milk
  • 1/4 Cup Brown Sugar
  • 1 tsp Baking Powder
  • 1/4 tsp Salt
  • 1 tsp Oil


Hardware
Large Mixing Bowl
A Small Mixing Bowl
Mixing Spoon
Baking Sheet
Baking Mat, parchment paper or tin foil (if you know your baking sheet is nonstick you do not need one of these)
Measuring cup, tsp and tbsp

Time 35 minutes
Prep 10 minutes
Cook 15 minutes
Yield about 21 cake cookies

Thursday, December 20, 2012

Chicken Enchilada Soup

Chicken Enchilada Soup by Custom Taste
This quick and easy comfort favorite will have you second guessing that canned stuff you might have been buying. Sweet, slightly spicy and very savory this soup can keep full without busting your belt or wallet.Very hands off, easy to make and almost all ingredients can be found in all of our kitchens. If you can't find one ingredient simply sub it, that is what makes cooking so great!

Shopping List
Chicken Enchilada Soup by Custom Taste
ANOTHER GIANT GARLIC CLOVE!!(cleaver for scale)
  • 1 Cup Raw Chicken Breast
  • 1 Can Corn
  • 3 tbsp Tomato Paste
  • 2 tbsp Adobo (about 2 chilis)
  • 1/2 Cup Almond Milk
  • 3 1/2 Cup Water
  • 3 tbsp Oil
  • 1 Cup Shredded Cheese
  • 1/2 Cup Chopped Jalapeno
  • 1 1/2 Cups Onion
  • 1 Large Garlic Clove*
  • Seasoning
  • 1/2 tsp salt
  • 1 tsp Black Pepper
  • 1 tbsp Chili Powder
  • 1 tsp Cayenne
  • 1 tsp Cumin
  • 1/2 tsp Ground Coriander
  • 1/2 tsp Oregano


Hardware
Medium Size Pot
Mixing Spoon
Chopping Board
Sturdy Knife
Measuring Cup, tbsp, tsp
2 Small Mixing Bowls
Chicken Enchilada Soup by Custom Taste
Already looks good and we have not even
 started

Time 1 hour and 10 minutes
Prep 15 minutes
Cooking 55 minutes
Yield 8 cups

Thursday, December 13, 2012

Baked Pork and Bean Cabbage Enchiladas

Baked Pork and Bean Cabbage Enchiladas by Custom Taste
Craving some tex mex but you don't want it to be laden with a large amounts of sleep inducing bread? Maybe you are wanting to stay away from refined carbs, but still wanting some of that tex mex cuisine  Then you will want to take a look at this recipe. Low carbs but not low on flavour or on fill factor, these cabbage enchiladas are quick to make, easy to assemble and will not only satisfy a craving but will also fill you up until your next meal and your wallet will thank you.

Shopping List
  • Stuffing
  • 1 1/2 Cups Shredded Pork
  • 3/4 Cup Cooked Beans
  • 6 Medium sized Cabbage Leaves
  • 1/4 Cup Sweet Onion Vinaigrette
  • 1/4 Cup Tomato Juice
  • Topping
  • 1/2 Cup Ricotta
  • 1/4 Cup Almond Milk
  • 1 tsp Black Pepper
  • 1/2 tsp Bay Leaves
  • 1 tsp Paprika
  • 1 tsp Thyme
  • 2 tsp Garlic Powder
  • Pinch salt


Hardware
2 Medium Mixing Bowls
Aluminum Foil
Measuring Cup, tsp and tbsp
Square Baking Dish
Mixing Spoon
Sturdy Knife
Cutting Board
Something to shred pork with
Small Pot
Can Opener

Time 55 Minutes
Cook 35 Minutes
Prep 20 Minutes
Yield 6 Rolls

Tuesday, December 11, 2012

Sweet Onion Vinaigrette

Sweet Onion Vinaigrette by Custom Taste
This vinaigrette is super simple and very quick to make. It is also great for more than just salads. The vinaigrette is tame enough to make into a dip or add to meat either while cooking or during tenderizing. Super versatile and stores well you can't go wrong with this recipe.







Shopping List
  • 1 Cup Diced Onion
  • 1/4 Cup Distilled Vinegar
  • 2 tbsp Lemon Juice
  • 1/4 Cup Olive Oil
  • 2 tsp Sage
  • 1 tbsp Mustard
  • Pinch Pepper
  • Pinch Salt
  • 3 tbsp Honey
  • 2 tsp Lemon Zest
  • 2 tsp Milled Flax Seed


Hardware
2 medium sized mixing bowls
Measuring cup, tbsp and tsp
Fork or whisk
Cutting board
Sharp knife
Juicer
Zester

Time 40 minutes
Prep 10 minutes
Rest 30 minutes
Yield 1 1/2 cup

Thursday, December 6, 2012

(Vegan) Cheezey Skillet Potatoes

(Vegan) Cheezey Skillet Potatoes by Custom Taste
Similar to potatoes au gratin, these are tastier and quicker. Cooking on the stove top with a cover allows for the moisture to soak into the potatoes rather than steam out. These are super simple and quick to make so when you get home from a long day at work a quick prep, put them on the stove top and wind down while dinner takes care of itself. 




Shopping List
  • 2 Large Potatoes
  • 1/2 Onion
  • 1 tbsp Canola Oil
  • 1/2 tsp salt
  • 1 tsp Black Pepper
  • 1 Cup Water
  • 1/2 Cup Cheeze Sauce
Hardware
Mixing Bowl
Sturdy Knife
Large Skillet
Chopping Board
Measuring Cup, tbsp and tsp
Spatula
Aluminum Foil or Lid for your Skillet
(Vegan) Cheezey Skillet Potatoes by Custom Taste
Time 1 hour
Prep 10 minutes
Cooking 50 minutes
Yield 8 servings

Tuesday, December 4, 2012

Slow Cooker Shredded Mole Chicken

Slow Cooker Shredded Mole Chicken by Custom Taste
In the mood for some homemade south of the border cooking but don't want to spending time cooking it after a long. Pop this in the slow cooker and enjoy your day. By dinner time round up some tortillas, fresh veggies and rice and you have an array of great food set out in front of you, with next to no effort on your part.





Shopping List
  • 2 Large Chicken Breasts (equvialnt to 2 cups chicken)
  • 1 Cup Onion
  • 3 Cups Water
  • 1 tsp Oil
  • Seasoning
  • 1/4 Cup Cocoa Powder
  • 3 tbsp Chili Powder
  • 1 tsp Cayenne
  • 1 tbsp Cumin
  • 1 large Clove Fresh Garlic
  • 1/2 tsp salt
  • 1/2 tsp pepper



Hardware
Sturdy Knife
Chopping Board
SLOW COOKER!
Mixing Spoon
Small Mixing Bowl
Measuring Cup, tbsp and tsp
2 Forks
Large Plate
Slotted Spoon
Small Skillet

Time 3-4 hours and 30 minutes
Prep 15 minutes
Cooking 3-4 hours
Slow Cooker Shredded Mole Chicken by Custom TasteYield 2 cups shredded chicken and 2 1/2 cup of sauce

Thursday, November 29, 2012

Cheeze Sauce

Cheeze Sauce by Custom Taste on Homemade Not Pre-Made
A vegan cheeze sauce that is quick and easy to make and will not be painful to your wallet. This will help those lactose allergy sufferers be able to enjoy mac cheese, cheese soup and lasagna all over again!









Shopping List
  • 2 Cups Garbanzo Beans (cooked)
  • 3 tbsp Nutritional Yeast
  • 2 Cups Hot Water
  • 1/2 Cup Almond Milk
  • Seasoning
  • 1 tsp Garlic Powder
  • 1/2 tsp salt
  • 1/4 tsp Pepper
  • 1 tbsp Honey
  • 1 tbsp Mustard
  • 1 tbsp Olive Oil
  • 1 tsp Mustard Powder
  • 1 tbsp Apple Cider Vinegar or Lemon Juice


Hardware
Medium size pot
Blender, Handheld Blender, or whatever you choose to use
Measuring Cup, tbsp and tsp
Mixing spoon
2 Regular Bowls

Cheeze Sauce by Custom TasteTime 20 Minutes
Prep 5 minutes
Cook 15 minutes
Yield 4 cups or 18 servings

Tuesday, November 27, 2012

Homemade Turkey Stock

From Homemade Not Pre-Made
Ever wondered what to do with that large leftover turkey carcass, knowing that something could be done with it but you have never been sure? Well here is your answer! You can use the recipe twice using the same ingredients. Better and homemade stock than store bought you have no worry about running to the store next time you need stock!Also, since it is made in a slow cooker you do not need to worry about it being in the way while you prepare other meals.











Shopping List
  • One turkey carcass
  • 2 cup of potato peels (about 4 to 5 small or 3 large)
  • 2 cup of the butt end of a stalk of celery
  • 1 large onion
  • 10 cups of water
Hardware
Slow cooker
Measuring cup
Chopping Board
Cutting Knife
Stainer
Tongs
Large bowl

Time 16 hours 20 minutes
Prep 20 minutes
Cook 8 hours
Yield Roughly 2.5 Quarts

Wednesday, November 21, 2012

Turkey Neck Gravy

Turkey Neck Gravy by Custom Taste
Ever wondered what to do with the neck in your turkey around the holidays, well we have the solution. MAKE GRAVY! Very flavourful, easy and a great addition to the dinner table, you will run out in no time. Plus there is no added expense to make this, you just use what your turkey has to offer you!






Shopping List
  • 1 Turkey neck
  • 3 tbsp Canola Oil
  • 1 Cup Mushrooms
  • 1 Cup Diced Onion
  • 1 tsp salt
  • 1 tbsp Pepper
  • 4 Cups Water
  • 1 tbsp Flour
  • 1/2 Cup Almond Milk


Turkey Neck Gravy by Custom TasteHardware
Skillet
Chopping Board
Sturdy Knife
Spatula
Medium sized Pot with Lid
Measuring Cup, tbsp and tsp

Time 1 hours and 45 minutes
Prep 15 minutes
Cook 1 hour 30 minutes
Yield 2 cups gravy

Tuesday, November 20, 2012

Brined and Baked Turkey

Brined and Baked Turkey by Custom Taste
Tis the season for turkey, and if it your first time cooking a turkey this recipe will ensure juicy meat, delicious skin and guaranteed success. Easy, hands off and very quick you will not only impress your guests but probably be asked to always make the turkey for the future seasons.






Shopping List

  • 17 lb Whole Thawed Turkey
  • 4 quarts of ice
  • Enough water to fill the briner
  • 4 cups water
  • Brine Seasoning
  • 3-4 Bay Leaves (dependent upon size)
  • 2 Twigs of Thyme (about 2 tbsp)
  • 1/2 Cup salt
  • 3 tbsp Rosemary
  • 1 large onion



Hardware
LARGE SPACE TO FILL WITH WATER exp: sink, tub, bucket, etc
Medium Sized Pot
Measuring Cup, tbsp and tsp
Oven Roaster
Aluminium Foil
Thermometer

Time 8 to 10 hours
Prep 4 to 6 hours
Cook 3 hours
Yield 1 17 lb Turkey
If your turkey is larger than 17 lbs please consult this guide for tips.

Thursday, November 15, 2012

Dirty South Rice Dressing


Custom Taste
Whilst growing up, the best part of the holidays was the rice dressing! However trying to find a recipe was hard considering a large amount of what was found only wanted us to use pre made mixes and packaged seasonings, *pout*. So! Custom taste decided that we were going to get smart and create out own. This is the product. Delicious  nutritious and super easy, rice dressing is no longer holiday only. That makes us very excited.



Shopping List

  • 2 cups broth (chicken or vegetable is the best)
  • 2 cups water
  • 2 cups rice
  • 1/2 to 1 cup giblets (chicken liver wins)*
  • 1/2 to 1 cup other meat you like (we used left over shredded chicken and pulled pork)
  • 2 garlic cloves (big ones!)
  • 1 1/4 cup celery (2 large ribs)
  • 1 bell pepper*
  • 1 jalapeno pepper (de-seed if you so desire)
  • 1 tsp thyme
  • 1 tsp sage
  • 1 tsp chives
  • 1 tbsp Hot Roasted Vegetable Salsa With Cilantro or hot sauce of your choosing
  • 2 tbsp oil (Extra virgin wins)
  • 1 medium to large white onion
  • 2 oz dark red wine (YAY!) optional
  • Salt and pepper to preference



Hardware
Cutting board
Sharp knife
Oven safe baking dish
Small pot
2 skillets
Measuring cup, tbsp and tsp
Stirring apparatus
2 medium size mixing bowls
Strainer

Time 1 hour and 10 minutes
Prep 10 minutes
Cook 1 hour
Yield 2 1/2 cups

Tuesday, November 13, 2012

Bottomless Pot Pie

Bottomless Pot Pie by Custom Taste
For pot-pie lovers that want more pot pie and less crust, this is for you. Super simple to make, and near to no baking required. You will be able to satisfy your pot pie craving in no time, from scratch and far less the cost. Guaranteed to keep you full for longer and much tastier!






Shopping List
  • 1 3/4 cup Potatoes
  • 1/2 cup Peeled Carrots
  • 1 1/2 cup Onion
  • 3/4 cup Cremini Mushrooms
  • 1/2 cup Green Beans (fresh or canned, whatever you have on hand)
  • 2 cups Meat (left over or fresh)
  • 1/2 cup Celery Rib
  • 2 tbsp Canola Oil
  • 3 cups Water
  • 1 cup Almond Milk
  • 1 tbsp Flax Meal
  • 3 tbsp Cornmeal
  • Fresh Parsley
  • 1 Recipe Easy and Quick Crust (optional)
  • Pot Pie Seasoning
  • 1/2 tsp salt
  • 1/2 tsp Black Pepper
  • 1 tsp Sage
  • 1 tsp Garlic Powder
  • 1 1/2 tsp Thyme
  • 1 tsp Rosemary
Hardware
Chopping Board
Chopping Knife
Small Mixing Bowl
Pestle (or spoon)
Medium size pot
Mixing Bowl
Measuring cup, tbsp and tsp
Mixing spoon

Bottomless Pot Pie by Custom TasteTime 1 hour 40 minutes
Prep 10 minutes
Cooking 1 hour 30 minutes
Yield 4 to 5 cups pot pie

Thursday, November 8, 2012

Cucumber Citrus Water

The citrus will help kick start your metabolism, improve your digestive system as well as give you extra energy, cucumber will actually help to hydrate you even more than just regular water and mint is a very strong antioxidant and will also help your digestive system. Quick, easy and simple this stuff will help prevent bloating and weight gain during the holidays months.




Shopping List
  • 1/2 Cucumber
  • 1 Lime
  • 2 Lemons
  • 2 tsp Dried Mint (3 tsp fresh)
  • 4 Cups Filtered Water
  • 4 Cups Ice

Hardware
Cutting Board
Sturdy Knife
Hand Juicer (or a very firm grip)
2 Quart Jug
Mixing Spoon

Time 2 hours 15 minutes
Prep 15 minutes
Rest 2 hours
Yield 8 servings

Tuesday, November 6, 2012

Easy and Quick Crust


Getting into the holiday spirit we know many of you, as well as us, will be on the pie making train. This crust is super easy and can be made ahead of time and frozen, so when you need some crust it is right there. Since you are making a batch your pies can be as big, or as small, as you want them!

Shopping list
  • 2 Cups Flour
  • 1 tbsp Baking Powder
  • 1/2 tsp salt
  • 1 Flag (1 tbsp flax to 3 tbsp water)
  • 1 tbsp distilled vinegar
  • 1/4 cup oil
  • 8 tbsp cold water


Hardware
Small Bowl
Medium mixing bowl
Saran Wrap or large zip top bag
Measuring cup, tbsp, tsp
Mixing spoon or spatula

Time 1 hour and 15 minutes
Prep 15 minutes
Refrigeration 1 hour minimum
Yield 2 (generous) medium size pie shells

Thursday, November 1, 2012

Pumpkin Sensation Week: Encore


So a sister-in-law of ours called and asked if we had a recipe for allergen-free muffins or cupcakes that her daughter could take to school for a Halloween party. At the time we did not, but we got on it right away! These are egg free, milk free and nut free. Light, fluffy and sweet they are perfect for a classroom party without having to forfeit fun and taste.





Ingredients
  • 2 Cups Flour
  • 2 tsp Baking Soda
  • 1/2 tsp salt
  • 1/2 Cup Oil
  • 3/4 Cup Almond Milk*
  • 1 tbsp Milled Flax Seed
  • 3 tbsp Warm Water
  • 1/2 Cup Pumpkin Puree
  • 1 tbsp Honey
  • 3/4 Cup Brown Sugar
  • 3/4 Cup Granulated Sugar

Hardware
2 Medium Mixing Bowl
Small Bowl
Muffin Tin
Spatula Towel
Whisk
Paper
Basting Brush
Mixing Spoon
Measuring Cup, tbsp, tsp
Cupcake Liners (optional)
Scoop

Time 45 minutes
Prep 10 minutes
Cooking 20 minutes
Yield 24 muffins (average muffin size)

Wednesday, October 31, 2012

Pumpkin Sensation Week: Final Day

Recipe for making no-fuss dairy free pumpkin french toast  In our kitchen we have some allergy- cursed individuals, most allergies stemming from dairy. as an effort to convert from dairy loaded to dairy free we got cracking on french toast first. The best part about this recipe is that you don't even notice there are no eggs thanks to a mixture of pumpkin and milled flax seed. It is crunchy and moist and everything you would want on a chilly winter's day. Since it is baked in the oven, with easy prepping, you don't have to spend time over the stove flipping slices. you can simply walk away and enjoy time with your family or friends.


Ingredients
  • 1 Recipe (Freezer) Fresh Bread or bread of your choosing. You need about 12-14 slices depending on how many you are serving and how large your slices are
  • 1 Cup Pumpkin Puree
  • 3 tbsp Milled Flaxseed
  • 6 tbsp Water
  • 2 tsp Cinnamon
  • 1/2 Cup Almond Milk
  • 3 tsp Brown Sugar
  • 1 tsp Granulated Sugar
  • 1 Recipe Pumpkin Butter or topping of your choosing


Hardware
Baking Dish or Cookie Sheet
Medium Mixing Bowl
Small Mixing Bowl
Fork
Measuring cup, tsp and tbsp
Bread Knife
Foil or Baking Mat
Tongs

Time 50 minutes
Prep 15 minutes
Cooking 30 minutes
Yield 10-12 slices

Tuesday, October 30, 2012

Pumpkin Sensation Week: Day 7

So we know at first recipe look overwhelming but seriously it is so easy you'll be surprised how quickly it goes from raw ingredients to warm and yummy salad. A great alternative to serving a hot soup or cold salad as an appetizer at a dinner party, its a hot salad! We can't forget to mention how it makes a great cold snack the next day.





Ingredients
  • Salad
  • 1 cup Pumpkin Slices (uncooked part leftover from Pumpkin Puree...you thought we had forgot)
  • 3 Cups dry, loosely pressed Spinach
  • 2 Cups sliced Red Onions
  • 3 tbsp chopped Almonds
  • 3 tbsp whole Pumpkin Seeds
  • 1 cup sliced Cremini Mushrooms
  • 4 cups water
  • 1 tsp Salt
  • 1 tbsp Vegetable Oil
  • 1 tsp Olive Oil
  • Sauce
  • 2 tbsp Olive Oil
  • 1 tbsp Honey
  • 1 tsp Apple Cider Vinegar
  • 1/4 tsp Black Pepper
  • 1 tsp Mustard Powder
  • 1 tsp Dill Weed
  • 1 tsp Rosemary
  • 1 tbsp Pumpkin Puree

Hardware
Cutting Board
Sturdy Knife
Measuring Cup, tsp and tbsp
Spatula
Medium size Skillet
Large Mixing Bowl
Mixing Spoon
Sharp Knife
Medium Pot
Strainer
Tongs
Small Mixing Bowl
Small Whisk or Fork
Wrist grease (yay!)
Paper Towels
Pestle
Timer

Time 30 to 35 minutes
Prep 10 minutes
Cooking 15 minutes
Yield 4 to 5 cups

Monday, October 29, 2012

Pumpkin Sensation Week: Day 6

A sweet and pumpkin loaded dessert dip to leave out at a party or use as a topping on fruit salad, ice cream or baked desserts. Since it does not contain any dairy you can leave it sitting out and not worry about it going bad or souring. Great warm or chilled so it can suit whatever need you might have.





Ingredients
  • 2 tbsp Milled Flax Seed
  • 1 1/4 Cup Granulated Sugar
  • 1 1/4 Cup Pumpkin Puree
  • 1/4 Cup Vegetable Oil
  • 1 Sachet Chai Tea
  • 1 tsp Cinnamon
  • 1 Cup and 3 tbsp Warm Water
  • 3 Apples (optional)



Hardware
Mixing Bowl
Handheld Electric Mixer or stand mixer or a lot of elbow grease (not recommended)
Cutting Board
Sharp Knife
Small Pot
Wooden Spoon and/or Spatula
Measuring Cup, tsp and tbsp

Time 15 minutes to 20 minutes
Prep 15 minutes to 20 minutes
Cooking 15 minutes to 20 minutes
Yield 3 Cups

Sunday, October 28, 2012

Pumpkin Sensation Week Day 5: Pumpkin Biscotto

Pumpkin Biscotto by Custom Taste on Homemade Not Pre Made
"What is 'biscotto'?," you are probably asking yourself. You have heard of 'biscotti', but this 'biscotto' is not recognized. Well, do not fret we have the explanation. Biscotto simply means toasted in Italian, while 'biscotti' means twice toasted or twice baked. This pumpkin biscotto has the taste of the well known biscotti but without the extra baking time making them soft and crunchy all at once. Perfect to pair with your favourite cold weather drinks such as tea, coffe, hot apple cider and warm Honey Mead. As for the Pumpkin Butter, the recipe was created by Custom Taste entirely because of the apple butter a certain husband's grandmother use to put on his toast for him as a small boy.

Ingredients
  • 1/4 Cup and 3 tbsp Pumpkin Puree
  • 1 1/2 Cups Flour
  • 1 1/4 tsp Baking Soda
  • Pinch of Salt
  • 2 tbsp Vegetable Oil (no subs for this one)
  • 2 tbsp Granulated Sugar
  • 1/3 Cup Brown Sugar
  • 1 1/2 tsp Ginger
  • 1 tsp Cinnamon
  • 4 tbsp Honey
  • 1 Recipe Pumpkin Butter (optional)


Hardware
Cookie Sheet
Saran Wrap
Stand Mixer with whisk and dough hook attachment (or equivilent)
Sifter or Strainer
2 Small Mixing Bowls
Mixing Spoon
Spatula
Measuring Cup, tbsp, tsp
Baking Mat (or wax paper)
Small Pot

Time 2 hours (depending on batches)
Prep 15 minutes
Freezing 1 hour
Pumpkin Biscotto by Custom Taste on Homemade Not Pre MadeBaking 25 mintues per batch
Yield 2 3/4 dozen cookies

Saturday, October 27, 2012

Pumpkin Sensation Week: Day 4

Creamy, delicious  easy and low calorie you could go as far as to say this is the perfect fall sauce. However we encourage you to try it for yourself. It takes the same amount of time to make as it does to boil pasta so its a simple multi tasking recipe. This recipe definitely adds another layer to the pumpkin possibilities keeping with our idea that pumpkin is not just for the dessert menu.



Ingredients
  • 2 Cups Pumpkin Puree
  • 1 Cup Almond Milk
  • 1 tbsp Milled Flax Seed
  • 2 Cloves Garlic (equal to 2 tsp)
  • 1 tbsp Paprika
  • 1 pinch Salt
  • 1 tsp Black Pepper
  • 2 tsp Rosemary
Hardware
Small Pot
Measuring Cup, tsp and tbsp
Cutting Board
Sturdy knife
Mixing Spoon
Blender or food processor
Mortar and Pestle

Time 25 minutes
Prep 5 minutes
Cooking 20 mintues
Yield 1 1/2 cups

Friday, October 26, 2012

Pumpkin Sensation Week: Day 3

Kid-friendly and easy to snack on. This granola mix will help keep your energy up without compromising your waist line. Feed it to kids in the morning if they are feeling extra groggy or if they need a quick pick-me up during the late afternoon. Family and Friends will love it as well at any holiday gathering. 





Ingredients
  • 1/2 Cup Pumpkin Seed (saved from when we made Pumpkin Puree
  • 2 Cups Plain Rolled Oats
  • 1/2 Cup Chopped Almonds
  • 2 tbsp Milled Flax Seed
  • 1 tbsp Cinnamon
  • 1/2 Cup Brown Sugar
  • 2 tbsp Water
  • 1 Cup Pumpkin Puree
  • 2 tbsp Honey
  • 1 sachet Chai Tea
  • 1 tsp Salt
  • 3 tbsp Vegetable Oil


Hardware
Large Mixing Bowl
Small Mixing Bowl
Cookie Sheet
Small Pot or Skillet
Measuring cup, tsp, tbsp
Mixing Spoon
Aluminum or Baking Mat

Time 2 hours
Prep 15 minutes
Cooking 1 hour 30 minutes
Yield 3 cups

Thursday, October 25, 2012

Pumpkin Sensation Week: Day 2

Pumpkin Beer Cornbread by Custom TasteSavory and pumpkin flavoured! Great as a snack, side or anything else you need it for. Bring it to a gathering or make if for a football party, it will be a hit no matter where you take it.










Ingredients
3 tbsp Pumpkin puree
1 bottle Pumpkin beer*
2 cups Flour
3/4 cup Cornmeal
1 tbsp Oil
1 tsp Salt
1 tbsp Baking powder
2 tbsp Honey
4 tbsp Pumpkin Butter

Hardware
1 Large Mixing Bowl
Measuring Cup, tbsp, tsp
Mixing Spoon
Baking Pan
Fork or Whisk
Spatula
Skillet Basting Brush

Time 1 hour
Prep 10 minutes
Cooking 40 minutes
Yield 12 servings

Wednesday, October 24, 2012

Pumpkin Sensation Week: Day 1

Pumpkin Butter by Custom Taste
Sweet, healthy and quick to make this is helpful when trying to solve a sweet tooth problem or when your in a pinch for icing anything cookies to cakes to bread. It both sweet and savory with just enough pumpkin flavour to remind that it is fall.








Ingredients
1/2 cup Pumpkin Puree
3 tbsp Brown Sugar
1/2 tbsp Flour
2 tbsp Almond Milk

Hardware
Small pot
Measuring cup and tbsp
Mixing spoon

Time 25 minutes (roughly)
Prep 5 minutes
Cook 20 minutes
Yield 3/4 cup

Tuesday, October 23, 2012

Pumpkin Puree

To get ready for our Pumpkin Sensation Week we have made our very own pumpkin puree from fresh whole pumpkin bought at our local grocery story. It was fun to make and the kitchen smelled amazing! However it does get messy, so if you have kids they would probably love helping you out! Just remember to let it cool, burnt hands are unhappy hands.







Ingredients
1 Pumpkin of the large variety, minimal blemishes and no cuts*


Hardware
Heavy Duty Dish Cloth or Cutting Board
Sturdy Chopping Knife
Hammer
Blender, Food Processor, Stick Blender or Masher
Large (like really large) Mixing Bowl
Small Mixing Bowl
Large Baking Sheet( or 2)
Storage Containers or Zip Top Bags



 
Time 2 hours
Prep 15 minutes/ 15 minutes
Cooking 60-90 minutes
Yield 16 cups
*Disclaimer: SUPER MESSY!!!

Monday, October 22, 2012

Special!!!

Just in time for the holiday season, we are doing a full week of pumpkin oriented recipes. Foods ranging from sweet to savory  to side, snack, dessert and entree. They will be posted day by day so there will always be something new to try!






Thursday, October 18, 2012

Dry Rub Oven Baked Pork

Dry Rub Oven Baked Pork by Custom Taste
If you prefer your pulled pork with a crust and a little spicy, you will find that this recipe to be up your alley. Since it is a dry rub there is a marinade to go along with to keep the meat from drying out during the baking process. However, the marinade helps to form a crunchy crust, which helps the juices stay in the meat even better.





Ingredients
1 Dry Rub Mix
4 lb Pork Shoulder (of preferred cut)
1/4 Cup Apple Cider Vinegar
1 tbsp Brown Sugar
1/2 tbsp Thyme
1 tbsp Garlic Powder
1/2 tbsp Cayenne*
1/2 tbsp Chili Powder*
4 cups water
1 cup Apple Juice
1/2 tbsp Paprika

Hardware
Mortar and Pestal
Large Zip Top Bag
Large Knife
Alumininum Baking Pan
Baking Rack
Basting Brush
Cutting Board
Large Meat Fork
Small Mixing Bowl
Tongs

Time 1 day and a half
Prep 12 hours to 24 hours
Cooking 6 hours 30 minutes
Yield 8 cups

Tuesday, October 16, 2012

Slow Cooker Vegetable and Rice with Baked Chicken

The crock pot is probably a home cook's favourite appliance. You can start it and leave it alone without having to worry if anything is burning or over cooking. This recipe work great for a midweek meal, especially if you have leftover meat that you need to use. Also, this makes a great fall nigh meal since it warm and filling not to mention the flavours will envelop the house and put the family into a great mood.




Ingredients
2 cups Rice
1 2/3 to 2 cups Baked Chicken Breast*
1 1/2 cup Onion
1/4 cup Corn
2 cup Cremini Mushrooms
1 cup Tomatoes
6 cups Water
1/2 cup Jalapenos
1 tbsp Chipotle Pepper in Adobo Sauce (about 2 peppers)
1 tsp red Chili (you can use red pepper flakes)
1 tbsp Apple Cider Vinegar
1 tsp salt
Spices
1 tsp Black Pepper
1 tsp Cayenne Pepper
1 tbsp Sage
1 tsp Bay Leaves (or 2 bay leaves)
1 tsp Parsley
1 tsp Thyme
1 tbsp Garlic
1/2 tsp Oregano

Hardware
Cutting board
Measuring Cup, Tbsp, Tsp
Sharp Knife
The Crock Pot (4qt)!!
Mixing Spoon
Scissors
Large Mixing Bowl
Small Mixing Bowl

Time 5 hours 50 minutes
Prep 30 minutes
Cook 5 hours
Yield 10 3/4 cup servings

Thursday, October 11, 2012

Homemade Noodles

Homemade Noodles by Custom Taste
 Pasta, almost enough said. It is hard to find allergen free AND inexpensive pasta, that also tastes good, at grocery stores (trust us, we've done the footwork. This is our solution. We were pleasantly surprised with how delicious and rewarding fresh made pasta tastes. Its buttery (without butter), chewy and absorbs sauce beautifully.






Ingredients
2 1/2 cups Flour
1/2 tsp Rosemary
1/2 tsp Paprika
1 Flag (1 tbsp flax : 3 tbsp warm water)
1/2 cup Pumpkin Puree
1 tsp Vegetable Oil
6 cups Water

Hardware
Baking Mat
Rolling Pin
Large Mixing Bowl
Small Mixing Bowl
Strainer
Measuring Cup and tsp
Fork
Large Pot
Sharp Knife
Tongs
Timer
Large Pot
Homemade Noodles by Custom Taste
Time 1 hour
Prep 1 hour
Cooking 3 minutes
Yield 4 cups dry pasta

Tuesday, October 9, 2012

Wet Rub Oven Baked Pork

Wet Rub Oven Baked Pork by Custom Taste
Since it is being baked in the oven, this pork has a wet rub, which infiltrates the meat better and allows to keep the pork nice a moist throughout the baking process. The marinade aids in giving the pork a very buttery texture. It is great by itself or pulled apart and put into sandwiches, salads, even in soups but just as delicious alone. The best part it is a great play on sweet and savory with no added sugar or mass amount of salt.


Ingredients
4 lb Pork Shoulder (or choice of cut)
1 tsp Ground Black Pepper
1 tsp Paprika
1 tsp Cayenne
1 tsp Salt
1 tsp Garlic Powder
3 tbsp Spicy Mustard w/ Grounds
1 1/2 cup Drained Pineapple Chunks
1 tsp Crush Red Pepper
4 cups Water
1 cup Apple Juice

Hardware
Blender
Large Knife
Aluminum Grill Pan
Baking Rack
Zip Top Bag
Basting Brush
Measuring Cup, Tsp, Tbsp
Cutting Board
Large Meat Fork
Tongs
Large Mixing Bowl
Small Mixing Bowl

Wet Rub Oven Baked Pork by Custom TasteTime 1 day and half
Prep 12 hours to 24 hours
Cooking 6.5 hours
Yield 8 cups