Velcome to Halloween Feast 2012

Since the pumpkin curry the other night was an epic fail, here is my recipe for non-vegan pumpkin soup, now re-christened “Pumpkin Puke”. We actually like this one. Made it all last winter. It’s got lots of vitamin A, some fiber and lycopenes from the tomatoes. It is fairly low-fat and if you go for the brown rice, way low glycemic. Shhhhhh….don’t tell the younglings.

PUMPKIN PUKE SOUP

1 large can of pumpkin (can substitute frozen puree of winter squash)

32 oz or larger chicken broth

2-3  boneless, skinless chicken breasts, diced

medium sweet onion, diced

1 Tbs olive oil

1 can black beans

1 can diced tomatoes (I use jalepeno flavored ones, but you can use plain, or whatever flavor)

2 cups cooked rice (white or brown)

1/2 cup cooking sherry

garlic powder

black pepper

salt

In large pot on med-low heat: sweat onions in olive oil with a pinch of salt until softened. Add diced chicken, stirring occasionally until meat is done. Add broth and remaining ingredients, seasoning to taste with salt, pepper and garlic powder.  Stir and simmer at least 10-15 minutes.

Optional: garnish with shredded cheese and serve with a side of corn bread if desired.

****

We saw these on FoodNetwork a couple of years ago, and they were an instant hit!  http://www.foodnetwork.com/recipes/anne-thornton/red-velvet-brains-cupcakes-recipe2/index.html  They have become my daughter’s favorite, right along with the “witch central” bat cookies. Of course I take the easy way out and use cake mix, sometimes canned frosting….here is my version

BRAIN CAKES

Make red velvet cupcakes according to mix directions (lol – you didn’t think I was going to make CAKE from scratch, did you?? HA!) Dunkin Hines is my personal favorite brand for this.

You can use canned frosting  if you like….just grab a can of white cream cheese stir in food coloring and pipe it onto the cupcakes…

BUT I’m old school when it comes to red velvet cake. It HAS to have the good frosting…

Use an electric mixer and beat together a room-temperature package of cream cheese, a stick of butter and 2 1/2 C. confectioners (frosting) sugar, a pinch of salt and a tsp of vanilla. If it is too thick, thin with a few drops of milk. When I tried their recipe for frosting, it was a bit thin…I found it easier to pipe on this thicker version.

Whichever you use, color it with with red, blue and a touch of yellow food coloring to make the sickliest purple grey you can muster… I used something like 4 drops red, 4 drops blue and 2 drops yellow. I have no need for black food coloring like they used in the online recipe…hanged if I’m buying it just for this when you can zombie it out with the four pack everybody has around the anyway…

Using a pastry bag with a star or serrated tip, pipe lines down the cupcake. If you are really talented and have the time, you can add squiggles, extra layers, build up and curve the middle, make the thing look like a brain. Click the link above….they have good photos so you get the idea.

The kids like them…but while they are on a candy rush, these go down nicely with a cup of coffee for the older ghouls in the house.

 

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3 thoughts on “Velcome to Halloween Feast 2012

  1. YUM! Both of these sound (and look!) delicious. I wish I had time today to bang out a few brain cakes, but it’s a busy day!

    • I took the easy way out…I made the cupcakes and frosting, and Nicole decorated them when she got home from school. Invested in one of those syringe looking plunger things, so she could do it without messing with a pastry bag, which is hard enough for grown -ups. So nice to have help in the kitchen!

  2. Pingback: Halloween Feast 2013 | The Vampire Diet

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