Grandma Orr's Pumpkin Pie with Gingersnap Crust

Heat oven to 450 degrees.

Crust
3 cups of gingersnap crumbs
1/2 stick of butter (melted)
1 tbsp flour
1 tbsp sugar

Mix all ingredients together and press into a deep pie dish

Pumpkin Custard
2 cups pumpkin
2 cups half & half
1 cup sugar
2 eggs
1 tsp salt
1 tsp ginger
2 1/2 tsp cinnamon
1/2 tsp all spice

Blend all ingredients in a blender and pour it into a pie shell. I usually divided into two so it fits into the blender.
450 degrees- 20 minutes
400 degrees - 1 hour

Reata's Chipotle Meatloaf

3 lbs ground beef
2 Tbsp Worcestershire Sauce
3 eggs
1 red bell pepper, diced
1/2 yellow onion, diced
2 green onions, sliced to 1/4"
1 Tbsp fresh garlic, minced
1 Tbsp Tabasco sauce (for spicier use 2 Tbsp)
1 Tbsp adobo sauce (from a can of chipotle peppers) (for spicier use 2 Tbsp)
2/3 cup bread crumbs
1 Tbsp kosher salt
1 tsp fresh ground pepper

Preheat the oven to 350 degrees F. Place all the ingredients in a large bowl and thoroughly combine.

Fill two loaf pans and cover the top tightly to seal with aluminum foil. Bake for about 90 minutes, until the top has a light brown crust and the edges are pulling away from the pan. Remove from the over and let it rest for about 10 minutes. Serve with mashed potatoes and Mushroom Gravy.

Serves about 10

Poached Eggs with Garlicy Spinach & Crispy Turkey Bacon

Simply saute a sliced garlic clove in about 2 Tbsp coconut oil, add a few big handfuls of baby spinach, stir to combine, and watch the spinach wilt till it's barely there. Season to taste with salt and serve alongside two poached eggs and a few strips of crispy turkey bacon. You can put it on toast with some parmigano cheese on top.

Roasted Cauliflower & Chickpeas with Mustard and Parsley

(3) 14-oz can chickpeas, rinsed and drained and dried in a kitchen towel
3 heads of cauliflower, cut into bite-sized florets
Extra virgin olive oil
Coarse Sea Salt
3 Tbsp Dijon mustard
3 Tbsp seeded mustard
3 Tbsp white wine vinegar
Freshly ground black pepper
3/4 cup chopped Italian parsley

Preheat  the oven to 400 degrees F and set the rack in the middle.

Toss the chickpeas and cauliflower together in a large roasting pan with 9 Tbsp of olive oil and a big pinch of salt. Roast, stirring now and then, until everything is dark brown and the cauliflower is quite soft, about 45 minutes.

Meanwhile, whisk together the mustards, vinegar, and 3/4 cup of olive oil with three big pinches of salt and a few healthy grinds of black pepper. While the chickpeas and cauliflower are still warm, toss them with the mustard dressing and the parsley. Serve warm or at room temperature.

Japanese Chicken Meatballs

3 Lbs. ground chicken
1 1/2 tsp sea salt
1 1/2 tsp ground black pepper
3 garlic cloves, minced
3 tsp grated ginger
3 Tbsp soy sauce
3 Tbsp maple syrup
Hoisin Sauce

Thoroughly mix the chicken with the salt, pepper, garlic, ginger, soy sauce, and maple syrup. Ross the mixture into golf ball-sized meatballs. Grill, roast or broil until they are cooked through and serve with Hoisin Sauce.

Smoky Shrimp Saute with Garlic

In a large skillet, heat 6 Tbsp cococut oil. Add 8 garlic cloves chopped and cook 3 minutes. Add 2 lbs large shrimp (peeled and deveined), season with 1 tsp. salt and 1/2 tsp. pepper, and cook, tossing over medium heat, 1 minute. Sprinkle with 2 tsp smoked paprika and cook over medium-high heat, 3 minutes. Transfer to a large bowl. Reduce 1 cup of dry white wine in skillet; pour over shrimp. To skillet, add 2 Tbsp. coconut oil, 4 cups of diced broccoli, 2 sliced orange bell pepper, 1/2 tsp smoked paprika, and two pinches  of salt; toss. Add 4 Tbsp. water and cook, covered, over low heat until tender, 6 minutes. Return shrimp to skillet to reheat. Divide 6 cups cooked quinoa among 8 plates and top with  shrimp.