Thursday, November 3, 2011

Southwest Hash Scramble and Crustless Pie!

i actually wasnt planning on posting today, but last nights dinner got me excited! i just had to share it.
i wasnt sure what to do- skyler asked for breakfast for dinner again, which is one of his favorite things ever. im usually okay with that, but i did not want anything sweet for dinner- no pancakes! so i went with a southwest hash. which i made up on the spot.
i chopped up some bacon, an onion, some mushroom, and alexia frozen sweet potato fries. (just go with it, okay?) i tossed all of that into a skillet with a tablespoon of not butter over medium heat. i dont have any real measurements- it was a lot of eyeballing. i seasoned it with a tiny bit of seasoned salt (since the bacon is so salty), some black pepper, chili powder, and garlic powder. i let that cook away for awhile until it was all a nice crispy mess. yummmm. after that, i just cracked five eggs in, and scrambled it up with a little more black pepper. when i dished it, i topped it with fresh avocado seasoned with lime, and some cilantro. a handful of tortilla chips completed it! (the hubby got a bit of shredded sharp cheddar, and i had a bit of goat cheddar. we ate it with lots of franks hot sauce!)
earlier yesterday, i did a little baking experiment for thanksgiving. no way in HADES that im going to go to thanksgiving without a safe pumpkin pie! so i made a crustless pumpkin pie with streusel topping. (forewarning- if you are gluten free, make sure you use certified safe oats for the topping!) heres the recipe i made up, and it turned out very creamy and yummy.
one 15 oz can pumpkin
1.25 cup of liquid dairy free creamer (i used italian sweet cream flavor. use whatever makes your skirt fly up)
2 tsp GF vanilla extract
3/4 cup brown sugar
2 eggs
2 tsp baking powder
1/2 tsp sea salt (or 1/4 tsp table salt)
3/4 cup GF flour blend of choice (i used pamelas pancake/baking blend)
2 tsp cinnamon
2 tsp pumpkin pie spice
2 tbls brown sugar
3/4 cup GF oats
2 tbls not butter
mix up all the good stuff for the pie batter. the amount of spice in this made for a very spicy recipe, which i loved, but you might want to halve. it was also pretty sweet, with all the creamer. you could choose to do half creamer/half non-dairy milk, or cut sugar down to taste. pour the batter into a pie dish, or whatever baking dish you have. dont fill more than 3/4 full.
for the topping: just mix up the oats, brown sugar, and cold butter and dump it all on top, pretty evenly.
thats it! put it in the oven until a knife inserted in the middle comes out mostly clean. serve hot or cold.
the pie was super creamy and good. i never missed the crust at all!

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