Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Pumpkin Cheesecake Trifle

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Pumpkin Cheesecake Trifle is a showstopper of a dessert! Whip this no-bake recipe up this fall when you’re having friends or family over for safe celebrations!


Pumpkin Cheesecake Trifle
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Servings
16 1/2 cup servings
Servings
16 1/2 cup servings
Pumpkin Cheesecake Trifle
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Servings
16 1/2 cup servings
Servings
16 1/2 cup servings
Ingredients
Servings: 1/2 cup servings
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Instructions
  1. Wash hands and clean the preparation area. Rinse lids of cans before opening.
  2. Prepare the pudding according to package directions, chill to set while preparing other ingredients.
  3. Combine the pumpkin puree and spices – cinnamon, cardamom, cloves, and ginger.
  4. Slice the angel food cake into bite-size pieces.
  5. In a large glass trifle dish, (or for a dish that is taller and slimmer than it is wide) layer the ingredients as follows: pudding, pumpkin mixture, pecans, angel food cake, pudding, pumpkin mixture, pecans, chocolate, angel food cake, pudding, pumpkin mixture, pecans chocolate.
  6. Chill for at least 20 to 30 minutes and serve. Trifle can be kept for 2-3 days in the refrigerator, but its best eaten the day it’s made.
Recipe Notes

Pumpkin Cheesecake Trifle contains total added sugars of 4.5 grams or 9% DV per serving.

 

Carving Pumpkins Knife Safety

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It’s getting close to pumpkin carving time! It’s tempting to pull out your sharpest kitchen knife to get the job done, but you may want to think twice. Using your kitchen knives may lead to more serious injuries and can damage your knives at the same time. Use these tips to make sure carving your pumpkins is a fun & safe activity!

  • Use the Right Tools – Instead of the knives in your kitchen, use the specialty tools in a pumpkin-carving kit—readily found online and in convenience stores and designed for pumpkin carving safety. These tools can saw through rinds, poke holes, and scoop out innards without being razor-sharp. The instruments are also generally small, which makes them easier to control than most knives and easier to use when making intricate cuts.
  • Carve Your Pumpkin With Its Top On – That way you won’t be tempted to put your hand inside and cut toward your hand. Hold the top of the pumpkin to stabilize it and cutting with your carving instrument’s blade pointing down. Instead of removing the top of the pumpkin to scoop out the insides, think about cutting a hole in the bottom. If you’re using a candle inside your pumpkin, you can then place the carved pumpkin on top of the lit candle—rather than awkwardly reaching inside the pumpkin to light the candle.
  • Keep Things Clean, Dry, and Bright – For pumpkin carving safety, work in a clean, dry, and well-lit area, keep your hands and tools clean and dry, and take your time.
  • Don’t Let Kids Carve – Children 14 and younger can participate by drawing the pattern with a marker and cleaning out the pulp and seeds with their hands or a spoon—but make sure an adult does the actual cutting. It’s important to supervise older teens, too. Adolescents often become patients because parents think they’re responsible enough to be left on their own to carve pumpkins.
  • Know First Aid – If you or a family member gets cut while carving a pumpkin, apply direct pressure to the injury using a clean, dry cloth. If bleeding doesn’t stop in 15 minutes, get to an emergency room or urgent-care clinic.

If you still decide to use your kitchen knives, be aware that you may cause permanent damage to them by putting more pressure on the handle and blade than they are made for. This can cause damage that may result in safety issues once they return for use in the kitchen.

Source:
Consumer Reports. Pumpkin Carving Safety Tips – Interview with Stuart J. Elkowitz, M.D., assistant clinical professor at NYU Langone Medical Center in the division of hand surgery.

Peachy Blueberry Sorghum Cobbler

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An easy and delicious cobbler that you can make 2 different ways.  Try this gluten-free recipe traditionally made in the oven, or quickly using your multifunction cooker.


Peachy Blueberry Sorghum Cobbler
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Servings
8
Peachy Blueberry Sorghum Cobbler
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Servings
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8
Ingredients
Dough
Fruit Filling
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Instructions
Multifunction Cooker Instructions (Instant-pot)
  1. Combine sorghum flour, 1 tablespoon of sugar, baking powder, salt, baking soda, and cornstarch in a medium bowl. Knead margarine into dry mixture with fork or hands until mixture is course. Pour in almond milk and combine. Set aside.
  2. Select the SAUTE function on normal heat, on your multifunction cooker. Pour frozen peaches, blueberries, 2 Tbsp. of sugar, cornstarch, cinnamon, vanilla, and freshly squeezed orange juice into the cooker. Cook together for 2 minutes until the fruit is defrosted and juices are released. Select CANCEL on the cooker to prevent burning. Add water and stir together.
  3. Pour batter over fruit mixture, do not stir or spread. Secure the lid.
  4. Select MANUAL or PRESSURE COOK on NORMAL HEAT for 12 minutes.
  5. After cooking is complete, use a NATURAL RELEASE (about 10 minutes) and let cool for a few minutes. Liquid should thicken as it cools. Serve warm.
Oven Instructions (exclude added water)
  1. Preheat oven to 375 degrees F. Melt 2 Tbsp. of margarine in an 8X8 baking dish in the oven. Once melted, set aside.
  2. Combine sorghum flour, 1 tablespoon of sugar, baking powder, salt, baking soda, and cornstarch in a medium bowl. Add almond milk and combine. Set aside.
  3. In a medium bowl, combine frozen peaches, blueberries, 2 Tbsp. of sugar, cornstarch, cinnamon, vanilla, and freshly squeezed orange juice.
  4. Pour batter over melted margarine in pan, then slowly pour fruit filing mixture over batter. Do not stir or spread.
  5. Bake in oven for 40 minutes until fruit is bubbling and crust is brown.
  6. Store any leftover cobbler covered in the refrigerator for 3-4 days. To reheat, bake covered in a 350 degree F oven for 15-20 minutes until warm.
Recipe Notes

Recipes meets Dinner Tonight Recipe criteria with a per-serving Vitamin C content of above 10%

Sorghum

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Sorghum is an ancient whole grain that today is largely produced in the United States. When sorghum grain is cooked, its texture is very similar to rice and quinoa. Due to this familiar resemblance, sorghum has become a popular grain especially since it is a whole grain that is gluten-free. Nutritionally, sorghum is an excellent source of fiber, antioxidants, vitamin B, and energy-boosting protein, iron, and complex carbohydrates.

There are different forms of sorghum and different by-products.  Sorghum is commonly used as feed with livestock, but there is also a food-grade variety for human consumption.  Take a look at the different products we can use.

Whole Grain

Sorghum in its complete form, which includes the bran, endosperm, and germ of the grain kernel. There is also a pearled sorghum that is created when the outer bran and some of the germ is removed from the kernel. Whole grain sorghum and pearled sorghum can be cooked by boiling, steaming, and using a slow cooker or multifunction cooker. This grain is delicious as side dishes, fresh salads, pilafs, and stuffing. The pearled grain is much softer in texture and a better choice for soups.

Flour

Whole grain sorghum flour is light in color and can be used to make bread, baked goods, or desserts, and can also make a sauce or gravy consistency. There is a 1:1 equal parts ratio for sorghum flour to whole wheat flour. Bakers using sorghum flour in gluten-free recipes add a binding agent to their ingredients to help support the mixture.

Syrup

Sweet sorghum is harvested for the stalks rather than grain to produce sorghum syrup. This natural sweetener makes delicious baked goods, desserts, salad dressings, and sauces.

Popped

Popcorn is one of the “all-time” favorite snacks, but whole grain sorghum popped is a healthier snack option. Sorghum has fewer calories and less fat than regular popcorn. Sorghum popped is also much smaller and has a slightly sweeter nutty flavor. Try popping sorghum grain over the stovetop or in a microwave. Popped sorghum is delicious in trail mixes, snacks, desserts, and salad toppings.

Flaked

The sorghum flaking process steams and cooks the grain before rolling grain into a flat flake. This process helps to improve the digestion of the grain. Breakfast cereal, energy bars, granola, and snacks are examples of flaked sorghum.

Bran

Sorghum is finely milled into a sorghum bran and is an excellent source of dietary fiber. Adding bran to baked goods, parfait toppings and salads also adds rich antioxidants.

Adding sorghum to your favorite dishes or experimenting with new recipes may be challenging; However, once you try it, chances are you will add this ancient grain to your favorite’s list. Sometimes sorghum grain my not be available or hard to find in your local grocery stores. Check the Simply Sorghum site for grocers near you.

 

Approximately 120,000 acres of sorghum was harvested in Texas this year.  Listen and learn the different types of varieties and how grain sorghum is used.

Yellow Squash Roasted

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Versatility in the kitchen is what keeps the Dinner Tonight team excited for mealtime! Try this roasted yellow squash in the oven or on the grill tonight!


Yellow Squash Roasted
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Servings
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Servings
7
Yellow Squash Roasted
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Servings
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Servings
7
Ingredients
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Instructions
Oven Roasted
  1. Wash your hands and clean your countertops. Rinse squash under cool running water before slicing.
  2. Add sliced spears of yellow squash to a bowl and mix with olive oil, chili powder, and black pepper.
  3. Place squash in a 9x13 pan. Roast squash in a 400*F oven for 18 minutes.
Grilling
  1. Grill squash on a high heat grill for about 25 seconds per side.
  2. Remove squash from the oven (or grill) and sprinkle lemon juice on roasted squash.
  3. Top with grated parmesan cheese.
Recipe Notes

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