Monday, October 26, 2015

Pumpkin Parfait in a Jar

Just in case you need another pumpkin fix... I have got a dessert for you!  Perfect to prepare is a combination of gingersnap goodness and pumpkin cheesecake.  I used 1 cup (250 ml) wide-mouth Mason jars but these also make up nicely in the mini Mason jars (125 ml).

  • 1 1/2 cups ginger-snap cookie crumbs
  • 6 tablespoons melted butter

 Cream Filling:
  • 1 cup whipping cream*
  • 1 tablespoon sugar
  • 1 teaspoon vanilla
  • 4 oz. / 125 ml cream cheese
  • 1/2 cup icing sugar (confectioners sugar)

 Pumpkin Filling:
  • 1 - 14 oz (398 ml) can of canned pumpkin 
  • 1 cup milk
  • 1 package (4 serving size) vanilla instant pudding
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • 1 cup whipping cream (whipped with 1 tablespoon sugar and 1 teaspoon vanilla)*

  1. To prepare the base, combine cookie crumbs and butter.  Pack crumbs into the bottom of 8-10 Mason jars.
  2. For cream filling...combine whipping cream, sugar and vanilla and beat until stiff.  In a separate bowl, combine cream cheese and icing sugar; beat until smooth.  Add the whipped cream to the cream cheese mixture and whip to combine well.  Carefully spoon cream cheese layer over gingersnap crust.
  3. In a medium-sized bowl combine canned pumpkin, milk, pudding mix, and spices. Mix slowly with electric beater until blended, about 1 minute. Fold in whipped cream. Add pumpkin layer carefully to parfaits.   
  4. Refrigerate. (Even better made the previous day!) 
  5. Just before serving, top each parfait with a dollop of whipped cream and garnish with a ginger snap. 
*Whip all the cream at once (with 2 tablespoons sugar and 2 teaspoons vanilla) and use half for cream layer and half for pumpkin layer. 

**Put fillings into large Ziploc bags and cut off tip of a corner off for mess-free dispensing!

Yield: 8-10 (1 cup / 250 ml) Mason jar parfaits. 

Thursday, October 22, 2015

Slow Cooker Coconut Curry Chicken

We have a local Thai restaurant that serves a delicious chicken curry dish that is a favorite of ours.  This recipe is similar...with cubed potatoes, chicken and red peppers smothered in a zippy curry sauce.

  • 4 boneless, skinless chicken breasts, cut in bite-sized cubes
  • 2 medium potatoes, peeled and cubed
  • 1 medium onion, peeled and sliced
  • 1 large red bell pepper, seeded and coarsely chopped
  • 1 can (156ml) tomato paste*
  • 1 can light coconut milk (400 ml. or about 1 1/2 cups)
  • 2 garlic cloves, peeled
  • 1 tsp salt
  • 1 Tbsp curry powder
  • 1 Tbsp Garam Masala  (add an extra tablespoon of curry powder instead, if you prefer)
  • 1/2 teaspoon cayenne pepper (or less, if you don't like the heat!)
  • 1 1/2 Tbsp cornstarch dissolved in 2 Tbsp water

  1. Place cubed potatoes, red pepper and onion in bottom of slow cooker.
  2. Cover with cubed chicken breast.
  3. Place remaining ingredients (except cornstarch and water) in a food processor  or blender and process until smooth.
  4. Pour sauce over ingredients in slow cooker.
  5. Close lid and cook on low for 6 hours.
  6. One hour before serving, stir together water and cornstarch until smooth. Add to the chicken curry and mix well. Cover and cook for remaining time.
  7. Serve on a bed of rice, topped with chopped onion greens. 
*I discovered that if there is no tomato paste in the pantry, it can be omitted and is still delicious!