Tag: pumpkin

Pumpkin Chili

12 Comments

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How y’all get so creative?

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Like, days before Halloween I see you people showing UP in some of the best costumes ever.

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Y’all clever as HECK!

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My lame behind has NEVER had interesting inspiration for Halloween costumes. Ever since childhood I have just wanted to be a sexy princess or sexy rockstar. Like, I have a very vivid memory of being Princess Jasmine at maybe 3 or 4 years old. Living in DC, it was plumb freezing on Halloween so my evil mother forced me to wear an undershirt under my lil Jasmine crop top. I threw a FIT! The audacity! I wanted that baby belly out and about! Then there was the Pocahontas year. This time there was a long black wig that scratched the HECK out of me and the bangs came over my eyes a lil and just didn’t make me feel like the sexy princess I was going for at 5. Another tantrum. Fast forward to being Amy Winehouse a couple of times and then skipping several years because my anxiety didn’t allow me to even THINK about dressing up for fear of being made fun of. I peaked in 2010 and was actually something kewl – Garr and I were a hotdog – him the bun, me the weiner. That is literally the HEIGHT of my Halloween creativity. A processed meat.

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So this year I went back to my roots and was Ally from A Star is Born, obviously.

 

 

Time: 1 hour (prep + cooking) | Serves: 4-6

Ingredients:

  • 1 can of pumpkin puree
  • 1 can of black beans, rinsed + drained
  • 1 can of pinto beans, rinsed + drained
  • 1 package of soyrizo
  • 1 onion, diced
  • 1 red pepper, diced
  • 1 tbsp. of garlic, minced
  • 1 10 oz. can of diced tomatoes with green chiles or fire roasted tomatoes
  • 1 fresh roma tomato, diced
  • 2 cups of vegetable broth
  • 1 tbsp. of olive oil
  • 1 tbsp. of chili powder
  • 1 tbsp. of cumin
  • 1 tsp. of smoked paprika
  • 1 tsp. of oregano
  • 1/2 tsp. of crushed red pepper
  • S+P, to taste
  • Cilantro, for serving
  • Avocado, for serving
  • Cherry tomatoes, for serving

How to:

  • Heat a skillet over medium heat
  • Add soyrizo + cook until crisp, about 7-8 minutes, remove + set aside
  • Heat oil in a dutch oven over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add red pepper, cook another 2 minutes
  • Add garlic, cook 1 more minute
  • Add chili powder + cumin + smoked paprika + oregano + crushed red pepper + some S+P, cook for a minute
  • Add in pumpkin + tomatoes + beans + broth + a lil water if you want it a lil soupier, bring to a boil, reduce heat + let simmer for 25 minutes
  • Add soyrizo, simmer another 5 minutes
  • Serve warm with cilantro + avocado + cherry tomato halves
  • Get your cauldron boiling + your spell book out + perform some Halloween mischief while drowing in your pumpkin chili

Pumpkin Mac & Cheese

7 Comments

Post sponsored by Sartori di Verona wines

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Have I mentioned how pleased I am rom coms are back in style?

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There’s something about the predictability of a good love story that fuels my basic life.

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The very best is forcing my real life love to watch Hollywood love unfold.

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We go to the movies like once every two years, as a rule. He just cannot handle sitting through two hours of a moving picture show while confined to the same chair. Plus, I am just not the best movie partner. I absolutely HAVE to sit in an aisle seat, in case of emergencies. I ALWAYS start a slow clap as the credits roll. I find it’s a real crowd pleaser. Additionally, I tend to throw rational perspective out the window when watching love stories. For example, after the last movie we went to, I left the theatre in tears (not unusual), but this time I was mute. I would not speak to Garrett. I was so angry that he even had the audacity to speak to me after such a moving tale. “I cannot be spoken to, I need time to PROCESS.” When I finally could form words, I spat out, “YOU DON’T LOVE ME ENOUGH,” and rolled over and went to sleep without smooching. Now that’s a love story you can hang your hat on, am I right?! IDK what that means. Lucky for muah, the peeps at Sartori Di Verona sent me a bottle of their Love Story Pinot Noir to perfectly complement our at-home movie nights. Plus, it’s like authentic and vintage Italian wine and I feel fancy as all GET OUT!

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It’s really better this way – Garr can play musical chairs during the film and I can loud cry without the judgmental stares of strangers.

 

 

Time: 1 hour (prep + cooking) | Serves: 4-6

Ingredients:

  • 1 package of pasta
  • 2 shallots, sliced thin
  • 1 tbsp. of garlic, minced
  • 2 tbsp. of olive oil
  • 1 can of pumpkin puree
  • 3/4 cup of raw cashews, soaked in warm water for 30 minutes + drained
  • 1 cup of unsweetened almond milk
  • 1/4 cup of nutritional yeast
  • 1 tsp. of crushed red pepper
  • 1 tsp. of pumpkin pie spice
  • 1/2 tsp. of paprika
  • 1/2 tsp. of turmeric
  • S+P, to taste
  • 1/4 cup of sage, chiffonaded

How to:

  • Heat 1 tbsp. of olive oil in a lil skillet
  • Add shallots + some S+P, cook for 2-3 minutes
  • Add garlic, cook another minute
  • Meanwhile, process cashews in a food processor until totally crumbly
  • Add in shallots + garlic, process together
  • Add milk + nutritional yeast + red pepper + pumpkin pie spice + paprika + turmeric + S+P until combined
  • Add pumpkin puree, process until smooth, adjust seasoning to taste, set aside
  • Cook pasta to al dente, reserving 1/4 cup of the pasta water, + drain
  • Add pumpkin sauce to empty, warm pasta pan + add pasta back in, stir well + add the pasta water if necessary to thin
  • Meanwhile, heat remaining olive oil in the shallot + garlic skillet
  • Add sage, cook 2-3 minutes or until fragrant
  • Serve warm with sage + a glass of Love Story
  • Serve to sweetie + hover over him asking whether or not he thinks any cheese is actually in this mac + cheese

Pumpkin + Chocolate Chip Muffins

21 Comments

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What a great day to be a sports fan!!!!!!!!!

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I wish I knew what that was like.

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I think it’d be really great to get that jazzed about a team that has no bearing on my existence. Sigh.

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Instead, I have been VERY busy watching Stranger Things. I’m finally on this train, y’all, & I am not hopping off anytime soon – chugga chugga choo coo! I freaking love this show. I’m not sure where they found these uber talented mini humans to be the main characters, but I am thoroughly impressed. It’s also mighty refreshing to see Winona Ryder on screen. I’ve missed you, girl. We’ve all forgotten about the Saks Fifth Avenue incident.

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I’m sorry for bringing it up again right now, though.

 

Time: 1 hour (prep + cooking) | Serves: 1 dozen muffins

Ingredients:

  • 1/3 cup of olive oil
  • 1/2 cup of honey
  • 2 eggs
  • 1 cup of pumpkin puree, not off brand!
  • 1/4 cup of skim milk
  • 1 tsp. of baking soda
  • 2 tsp. of vanilla extract
  • 1 tsp. of cinnamon, plus more for sprinkling
  • 1 tsp. of ground ginger
  • 1/2 tsp. of nutmeg
  • 1/4 tsp. of allspice
  • 1 3/4 cup of whole wheat flour
  • 1 cup of chocolate chips
  • 1/3 cup of old fashioned oats + more for topping

How to:

  • Preheat oven to 325 degrees
  • In a large bowl, whisk olive oil + honey
  • Whisk in eggs
  • Fold in pumpkin + whisk in milk
  • Add baking soda + vanilla + cinnamon + ground ginger + nutmeg + allspice
  • Add flour + chocolate chips + oats, combine well
  • Place muffin cups in a muffin tin + lightly spray with cooking spray
  • Pour an even amount in each cup
  • Top with a sprinkle of oats + a dash of cinnamon
  • Bake 25 minutes or until a toothpick comes out clean
  • Invite pals over + pour everyone glasses of skim milk + serve them a warm muffin + compare chocolatey milk mustaches, winner gets high five

 

Idea came from here!

http://cookieandkate.com/2014/healthy-maple-pumpkin-muffins/