Fall Harvest Meal - Lentil Soup and Pumpkin Pie

Happy Halloween!

When I first posted this entry I didn't have a picture. Makes me think of a George Carlin skit where he asks, "Did you make this? Did you get this from a recipe book? Is there a picture that goes with it?" And he's saying it with a not so happy look on his face. My husband always says that when I make something new and it doesn't come out looking so good, which unfortunately is quite often. So I tell him what our neighbor growing up, Mrs. Michelli, always said, "All good ingredients went into it so it's got to taste good!" I love that logic.

Well, this meal was a winner. Phew! My son, Kyle, and I made Garden Harvest Lentil Soup and Pumpkin/Cream Cheese Pie. The guys loved them both.

Garden Harvest Lentil Soup -
Saute: In a few tablespoons of Extra Virgin Olive Oil
1 large onion - I used 2 small leeks and 2 shallots since they were still in the garden
1 large carrot - waiting until ground is cold the carrot will taste sweeter
2 large cloves garlic minced
Saute them for a few minutes until softened and the onions are golden.
Add a few sprigs of thyme, marjoram, celery leaf if you have it, parsley (about 1/2 tsp of dried if that's what you use)

Add 4 cups of broth ( I used vegetable)
A pint of tomatoes (or a can of tomatoes such as diced)
1 Cup of rinsed lentils

Simmer covered for about 45-60 minutes until lentils are tender. Add a good dash of white wine and Parmesan cheese about 10 minutes before done.

This is a basic recipe that I got (and changed a bit) from Moosewood years ago. It can be altered in many, many ways. Such as adding veggies such as zucchini, mushrooms, celery...etc.

Now for the Pumpkin Pie; it's really more like pumpkin pie/cheesecake.
(I think this comes from an old Cooking Light magazine)

Pumpkin-Walnut Pumpkin Pie
2 pie crusts
1 large egg lightly beaten
1 and 1/4 cups light brown sugar (next time I make this I'm going to try 1/2 brown sugar and 1/2 maple syrup)
1 Cup walnuts finely chopped and carefully toasted
1/4 tsp vanilla extract
3 TBSP butter, softened
2 Cups of cooked and pureed pumpkin (or 1- 16 oz can).
NOTE: To cook pumpkin I put a whole pumpkin in the oven and bake for 60 minutes at 450 degrees. When I take it out I cut it open and let it cool (I usually do this in the AM and just let it sit till I'm ready to work with it) Then scoop out the seeds and gooey stuff. Save seeds for later to make baked pumpkin seeds but rinsing in water and baking at about 250 till dried; then sprinkle with salt. Scoop out the pumpkin and puree in a food processor until silky smooth, like the canned pumpkin texture. Throw skin and gooey stuff that the seeds were stuck to into the compost.
Also:
1 8 oz package of softened cream cheese
2 large eggs
2 TBSP flour (I use white whole wheat flour)
1 tsp ground cinnamon
1/2 tsp each of ground ginger, allspice, nutmeg
Homemade whipped cream

Roll out 1 pie crust and put in greased pie plate. And if you have a cookie cutter,
roll out the other pie crust and use cookie cutters such as leaves to make thin little shaped crusts to decorate the cake. (I know this is way Martha Stewardish but it did look really nice and was worth the extra effort). Put them on a cookie sheet and brush with the 1 beaten egg. Bake 350 for about 10 minutes until golden brown. Let cool and put the leaves aside for later.

Combine 1/2 cup brown sugar, chopped toasted walnuts, butter, and vanilla; spread onto the cooked, cooled pie crust.

Beat pumpkin, cream cheese, 2 eggs, and remaining 3/4 cup of brown sugar at medium speed with electric mixer. Add flour, cinnamon, ginger, allspice, and nutmeg, beating until blended. Spoon pumpkin mixture over the walnut mixture.

Bake 425 degrees for 15 minutes. Reduce temperature to 350 degrees and bake 30 more minutes ( I baked for 35 more minutes) or until pie is set. Remove from oven and decorate edges of the pie with the leaves. Serve warm or cool with a dollop of whipped cream on top.

To make whipped cream I use either whipping cream or heavy cream. I add a generous tablespoon of sugar and a dash of vanilla and beat with electric mixer until whipped. It's way better than prepackaged whipped cream.

Hope you get to make and enjoy this delicious harvest dinner!