I know it’s been a while since I’ve blogged. Some family stuff came up and I didn’t have the mental energy to blog. It’s been a challenge cooking real food when life gets crazy! Don’t you find it that way? I thought I wasn’t doing too bad for suppers. They were very simple but still real. It’s the other meals I sloughed off. The worst part is my hubby has been buying processed lunch foods, because I haven’t been home enough to do food prepping and cooking. My son came down with a cold last week and has been fighting it for longer than I like. I wonder if there’s a connection between my cooking (or lack of) and son’s health?? Well, I’m trying to get back to doing more again. Here’s a few of this week’s real foods:
Homemade Noodles – This was the first time I tried making egg noodles with kamut flour. It was different to work with but tasted pretty much the same to me.
Turkey Noodle Soup – Soup for the homemade noodles, of course. I cooked turkey bones with garlic and onion to make the broth. I added some carrots afterwards for colour and taste. This is one of the first foods I like to cook when anyone is feeling under the weather.
Pumpkin Pudding – I’m working through my pumpkin harvest. This recipe has lots of pumpkin flavour but is not too sweet.
3 – 4 cups cooked pumpkin
1 cup milk
2 tsp. vanilla
1/3 cup honey
½ cup flour , type of your choice
2 tsp. cinnamon
1 ½ tsp ginger
1/4 tsp. salt
1/4 tsp. cloves
1/4 tsp. nutmeg
Puree the cooked pumpkin with the wet ingredients in a blender of food processor. Add the rest of the ingredients and mix well. Generously grease a medium pan or casserole with about a Tbsp. of butter. Spread the batter in. Sprinkle with the following combined mixture on top:
½ cup chopped walnuts or pecans
1 Tbsp. melted butter
1 Tbsp. honey
Bake in a preheated oven at 350F for 40 minutes. Serve warm or at room temperature with whipped cream or ice cream.
This post is part of Tuesday Twister hosted by GNOWFGLINS.com