Cooking with Nat

#HappyThanksgiving to all my fellow #Canadians Here's a #PumpkinPie I made.

  • 1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling dough
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 8 tablespoons (1 stick) cold unsalted butter, cut into pieces
  • 2 tablespoons ice water, plus 2 more, if needed



  1. In a food processor, pulse flour, salt, and sugar several times to combine. Add butter. Pulse until mixture resembles coarse meal, with just a few pea-size pieces remaining.


  1. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if needed, add up to 2 tablespoons more ice water, 1 tablespoon at a time). Do not overprocess.


  1. Turn dough out onto a work surface; form dough into a 3/4-inch-thick disk. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour.


  1. Before baking, unwrap dough; place on a large piece of floured waxedpaper. Roll dough to a 14-inch round. Using paper, lift and wrap dough around rolling pin (discarding paper); carefully unroll over a 9-inch pie plate. Gently fit into bottom and up sides of plate.


  1. Trim overhang to 1 inch; fold overhang under itself. Pinch between thumb and forefinger to make a uniform edge around the rim. Crimp edge; refrigerate until chilled, about 1 hour.


  • 1 sugar pumpkin (about 4 pounds), halved, or 1 1/2 cups solid-pack canned pumpkin (one 15-ounce can)
  • All-purpose flour, for work surface
  • 4 large eggs
  • 2 teaspoons heavy cream
  • 3/4 cup packed light-brown sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon ground nutmeg
  • 1 1/2 cups evaporated milk
  • Whipped cream, for serving


  1. Preheat oven to 425 degrees. If using fresh pumpkin, roast pumpkin, cut sides down, on a rimmed baking sheet until soft, 50 to 60 minutes. Let cool completely. Roasted pumpkin can be refrigerated in an airtight container overnight.

  2. On a lightly floured surface, roll out the larger disk of dough into a 14-inch round. Fit round into a 10-inch pie plate; trim and fold dough under flush with rim of pie plate. Freeze until firm, about 15 minutes.

  3. Reduce the oven temperature to 375 degrees. Roll out remaining disk of dough to 1/8 inch thick. Whisk 1 egg and heavy cream in a small bowl; set aside. Using a 1-inch leaf-shaped cookie cutter, cut out leaves. Brush edges of pie shell with egg wash. Arrange leaves around edges, pressing to adhere. Brush leaves with egg wash. Cut a large circle of parchment paper; fit into pie plate, extending about edges. Fill with pie weights. Freeze until cold, about 10 minutes. If desired, cut out additional leaves and place on a small parchment paper-lined baking sheet. These may be baked and used to garnish pie slices.

  4. Bake pie shell 10 minutes. Remove weights and parchment; bake 5 minutes more. Let cool completely on a wire rack.

  5. If using fresh pumpkin, discard seeds. Scoop out flesh using a large spoon; transfer to a food processor. Process until smooth, about 1 minute. Transfer pumpkin to a large bowl. Add brown sugar, cornstarch, salt, cinnamon, ginger, vanilla, nutmeg, remaining 3 eggs, and evaporated milk; whisk until combined.

  6. Reduce oven temperature to 350 degrees. Place pie on a rimmed baking sheet. Transfer pumpkin mixture to pie shell. Bake until all but the center is set, 50 to 60 minutes. Let pie cool completely on a wire rack. Cut into wedges, and serve with whipped cream.

Made a delicious #vegetarian #Lasagna for dinner this evening.


1 pkg. uncooked lasagna noodles
1 qt. your favorite spaghetti sauce
2 c. shredded Mozzarella cheese
1 lb. ricotta cheese
2 -3 c. chopped fresh spinach leaves
1 c. water
1 cup of broccoli 
1 tsp. salt (optional)
1/2 tsp. oregano
1/8 tsp. pepper
1 cup of mushrooms
1 cup of zucchini 
1 cup of eggplant
3/4 cup of fresh parsley
1 garlic clove
1 egg
1 cup of parmesan cheese


Preheat oven to 350 degrees.
Grease a 9 x 13 lasagna pan and pour about 1/2 cup of the spaghetti sauce over the bottom of the dish.
Mix together ricotta, 1 cup Mozzarella, spinach, egg, salt, oregano, pepper, garlic and fresh parsley
Spread about a ½ cup pasta sauce evenly onto the bottom of your prepared dish. Cover the bottom of the lasagna pan with 1 layer of uncooked lasagna noodles, overlapping the strips slightly.
Add half of the cheese mixture and spread almost to the edges of the pan.
Repeat with 1/2 cup of spaghetti sauce and add vegetables.
Top with another layer of noodles and the remaining spaghetti sauce.
Sprinkle parmesan cheese over the top and more Mozzarella cheese.
Carefully pour water around the edges of the lasagna and cover tightly with aluminum foil.
Bake at 350 degrees for 1 hour. Let cool 15 minutes.

Made this delicious Carrot Cake for dessert this evening : )


2 cups of flour

2tsp baking pwder

1tsp baking soda

1tsp salt

2 tsp cinnamon

1 cup Corn Oil

2 cups of sugar

4 eggs

3 cups of carrots


1 block of cream cheese

3 tbsp butter

3 1/2 cups of icing sugar

pinch of salt


Preheat oven to 325

Combine all dry ingredients together. Mix Oil and sugar. Beat Eggs separate then add to oil mixture. Continue beating till light and fluffy then add to dry mixture. Add the carrots last. combine all icing ingredients in a large bowl and mix on medium till smooth. grease an 8x8 pan add carrot batter and cook in oven for 50mins. remove from oven let completely cool before applying icing. Putting the pan in the fridge after removing it from the oven can speed up this process. cut in squares and serve with walnut on the top as a garnish : )




Made a healthy chicken caprese salad for dinner this evening


2 tbsp Chives, snipped

1 Garlic clove, minced

2 Tbsp Lemon juice

5 Tbsp Olive Oil

Salt and pepper

2 medium tomatoes

1 cooked deli chicken breast, skin removed and thinly sliced

1 cup colourful cherry tomatoes

1 ball of buffalo mozzarella, cut into bite-size chunks, or 8 small bocconcini

5 Medium basil leaves, coarsely torn

1/4 cup thin strips julienned red onion


1. Place chives, garlic and lemon juice in a bowl. Whisk in oil. Season with salt and pepper.

2. Slice tomatoes and arrange on a plate. arrange chicken overtop.Drizzle with half the dressing. Cut any large cherry tomatoes in half. Place in a bowl, along with cheese, basil and onions. Gently toss with remaining dressing. Spoon over chicken.

Made a delicious Banana -Peanut butter bread pudding

Video -->


2tsp butter

2 bananas, sliced

12 slices fench bread, cut in 1/2 in. slices

2 eggs

3/4 cup of milk

1/2 cup natural peanut butter

1/4 cup of sour cream

1/2 tsp of vanilla extract

1 tbsp of honey

1 cup of vanilla frozen yogurt

2 tbsp peanuts



Preheat oven to 375f in a medium saute pan, melt 1tsp butter and ass half the banana slices, cook on each side until golden brown, remove from pan and repeat with remaining butter and bananas. Place cooked bananas in a medium-sized bowl with bread: set aside.

To Make Custard:

in a second medium bowl, whisk together eggs, milk, peanut butter, sour cream, vanilla and honey. Pour over bread-and banana mixture and fold together. Place in an 8-in. baking dish and bake until set, about 30mins. Serve warm. If desired, top with a dollop of frozen yogurt and sprinkle with peanuts.

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