Slow Cooker Pumpkin Pudding

This would be awesome with some whipped cream or ice cream on the top!

Pumpkin Pie Pudding
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • Nonstick cooking spray
  • 1 15 ounce can pumpkin
  • 1 5 ounce can evaporated milk (2/3 cup)
  • ⅓ cup sugar
  • 2 tablespoons pumpkin pie spice
  • 1 1-layer-size yellow cake mix
  • ¼ cup butter, melted
  • Frozen whipped dessert topping, thawed (optional)
Instructions
  1. Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with cooking spray. In the prepared cooker stir together pumpkin, evaporated milk, sugar, and 1 tablespoon of the pumpkin pie spice. Spread batter evenly in the bottom of the prepared cooker.
  2. In a medium bowl stir together cake mix and the remaining 1 tablespoon pumpkin pie spice. Sprinkle mixture evenly over pumpkin mixture in cooker. Drizzle melted butter over mixture in cooker.
  3. Cover and cook on high-heat setting for 2½ hours. Cool, uncovered, for 30 minutes.

pumpkinpudding
 

Mighty Meat Bison with Mushroom & Onions

Special thanks to Pritikin Longevity Center for the recipe!

Mighty Meat Bison with Mushroom & Onions
 
Author:
Ingredients
  • 4 four-ounce grass-fed, free-range bison steaks
  • ½ pound button mushrooms, cleaned and sliced
  • ½ pound shiitake mushrooms, cleaned and sliced
  • 4 garlic cloves, finely sliced
  • ½ pound onions, thinly sliced
  • 1 ounce balsamic vinegar
  • ¼ cup red wine
  • ¼ cup Low-Sodium Very Veggie Juice
  • 1 teaspoon chopped fresh thyme leaves
  • 1 teaspoon chopped fresh tarragon
Instructions
  1. Heat a large nonstick sauté pan over high heat. Sear bison for about 90 seconds per side, or until a crust is formed but the meat is not fully cooked. Remove bison from pan and set aside.
  2. Add mushrooms, garlic, and onions to the pan; sauté until soft and lightly browned, about 4 minutes.
  3. Deglaze pan with vinegar. (To deglaze: Pour vinegar into pan, then gently scrape bottom of pan with a wooden spoon to loosen the caramelized juices.)
  4. Add wine, Knudsen Low-Sodium Very Veggie Juice, thyme, and tarragon. Simmer for two minutes.
  5. Add bison steaks back to pan and simmer until bison is cooked through.

How Oil Storage affects the taste of your Food

Olive oil is the most popular oil used in cooking and for flavoring food. It is renowned for its health benefits, deep aroma and taste. Rich in omega-3 monounsaturated fatty acid and antioxidants, it not only makes food taste better, it also pours out good health.

Olive oil comes in six different types, and ranges in price, taste, and method of harvesting. But one thing these 6 types have in common is the need to be stored in glass bottles, as plastic absorbs the oil and leaves it tasting “funny”. If you partake in olive oil often enough, it would be advantageous to visit ebottles.com where you can invest in glass bottles designed specifically for storing oil. By storing your olive oil in glass bottles that are kept in dark, cool cupboards, you will be ensuring the shelf life and taste. This article will cover the 6 basic types of olive oil. But keep in mind that if you don’t store them in glass, the benefits are irrelevant.

Dressing your salad

The best type of olive oil to use in salad is extra virgin. This type boasts the highest quality, and offers less acidity than its counterparts. This variety takes freshly harvested olives and cold-presses them. Because the introduction of high heat causes extra virgin olive oil to lose much of its nutritional value, flavor and aroma, it is almost always used in salads or as a simple dressing.

Time to sauté

Virgin olive oil is one grade below the extra virgin type and has a slightly greater acidity level of 2 percent. Therefore it is ideal for cooking purposes but can still be used in salads. It is also used in hair and body care products, as it is known for making hair shine and keeping skin soft.

Dignified and refined

This type of olive oil didn’t graduate from finishing school, yet it is pretty refined. Refining olive oil doesn’t mean it is educated in antiquity or classic literature, rather when olive oil is refined it means that the acidity is removed altogether. As a result it is cheap to buy, but is only suitable for cooking and not for salads or finishing’s, as it lacks the floral notes found in the acids.

Somewhere in between

Pure olive oil falls somewhere in between extra virgin and refined simply because it is a mixture of the two. It offers an acidity level of 2 percent, but is rather low in nutritional value. This oil is perfect for heavy duty cooking such as pan-searing lamb chops.

The Light side

This type is a low-grade variety meaning it is low in the aroma department. Because light olive oil offers no full flavor, it is best used in cooking types where oil flavors would otherwise be compromised.

Here’s to your health

According to the Mayo Clinicolive oil is good for you, despite its high caloric levels. Because the type of fat in olives is a “good fat”, consuming the right levels may fight off the risk of heart disease and lower your overall cholesterol levels. Just be sure to store your oils in glass, or you will be losing out on the many benefits olive oil offers.

Image source: http://www.itsfordinner.com/media/uploads/ingredient/olive-oil/olive-oil_jpg_600x400_crop_q85.jpg

The promise of pomace
Olive pomace oil is a type that is composed of oil residue left over after all the water and base oil has been extracted from the olive, making it ideal for high heat cooking. It, like light olive oil, lacks the taste and aroma of other types, and therefore promises an ideal use for high heat cooking.