Pumpkin Pie - Good and Extremely Simple

This is just perfect and so very simple.  You just have to put everything in the blender and blend, pour into a crust and bake.  If you use a pastry shell, bake at 425 degrees for 15 minutes and then bake at 350 degrees for 40 minutes.  The graham cracker crust is simple to make.  Both are extremely easy and delicious.


  • 2 cups of pumpkin puree
  • 2 large eggs
  • 1 can of Sweetened Condensed Milk (14 ounce)
  • 1 teaspoon of cinnamon
  • Dash of Nutmeg
  • 2 to 3 teaspoons of ginger (I tend to like mine more spicy)
  • 1/2  teaspoon of salt
  • 1 graham cracker crust


Place all the ingredients in a heavy duty blender and pulse on high speed.  Pour into a graham cracker crust and bake in a medium over (350 degrees) for 1 hour.  Check with a knife to see if the pie is done inside.  Cool and then top with some freshly whipped cream.

For added flavor, top with some pecans.

Dr. Ali's Cheap Lentil Lunch - My Favorite

This is my favorite meal.  It is so easy to make and makes a lot of food that is very inexpensive.  When you finish, you can store the dal in plastic bags to be easily reheated at a later date.

DR. ALI'S LUNCH - Lentil Dal
Total time required one hour; cost of 40 cents per lunch.

  • Masoor (Ghulabi) dal / red lentil 4 pounds ($4.99)
  • Fresh tomatoes Garlic paste 1 tablespoon (10 cents)
  • Ginger paste 1 tablespoon (10 cents)
  • Curry masala 1 packet (89 cents) (available at Indian/Pakistani stores)
  • Salt 1 teaspoon (5 cents)
  • Fresh coriander leaves, two ounces (15 cents)

1. Rinse dal in water and rub between your palms till froth, drain, and repeat
two more times until the froth is removed
2. Add 1 gallon water (4.5 liters)
3. Mix in masala, garlic, ginger, and salt
4. Bring to a boil and stir until dal (lentil) is cooked
5. Add washed and sliced tomatoes and green pepper
6. Continue to boil and stir at intervals for 15 minutes*
7. Add coriander leaves

How to Serve

Place dalops of yogurt around the plate the dal is on and top with sprinkle of masala and then top with chopped coriander. cost: 50-60 cents

Freezing for storage:

After the dal has cooled, put 8 to 10 ounces in separate zip lock bags, removing the air by flattening, seal tightly and freeze..

Heating Instruction:

Open the frozen ziploc bags and place in a pan with about 4 ounces of water and reheat.

Source:  http://drali1.org/dr__ali's_black_lentil_recipe.htm