Tag Archives: pumpkin

Final Countdown

Pumpkin and Black Bean Soup

Pumpkin Black Bean Soup

Welcome to Group A’s October edition of the Secret Recipe Club!!!  Regardless of how sick/tired/pregnant I’ve been over the past few months, this is the one challenge I keep signing up for because I LOVE all the recipes I’m exposed to.  This month was no different, as I got to explore Baking and Creating with Avril which is stuffed with delicious treats.  Apparently I was having an apple craving when I first checked out her blog as three of the top five recipes featured apples!   This included her Apple Cinnamon Rolls with cream cheese, Apple Pie Cheesecake (nom!!!), and her easy applesauce muffins which I plan on making this week to go with some pumpkin chili.  In the end I decided to go savory instead of sweet and also embrace the fall season by making her incredible Pumpkin and Black Bean Soup.  I also enjoyed the reading the history of this recipe, as it originally came from a friend of hers.  I wound up making one change to the recipe and totally blaming it on pregnancy brain.  When I wrote down my shopping list I had one can of pumpkin puree and two cans of black beans.  It wasn’t until later in the week when I went to make the soup that I realized I had transposed the numbers.  While I debated waiting until the following week to make the soup, I wanted to give it a go anyway – figuring if it was a total wreck I could still make it again.  I also adjusted the cooking method for the spice, when using curry powder I prefer to add it at the beginning and “toast” it per a tip I found in an Indian cookbook.  I’m not sure if it does anything, but it’s become a habit!

Final Countdown

Serves 4-5

Ingredients

2 Tbsp olive oil

1 tbsp curry powder

1 1/2 tsp ground cumin

1 medium onion, chopped

3 cups vegetable stock

1 (14 oz) can diced tomatoes in juice, undrained

1 (15 oz) can black beans, rinsed

1 cans (15 oz) pumpkin puree

1 cup 1/2 and 1/2)

salt and pepper to taste

Instructions

  1. Heat the olive oil in a large pot over medium heat, add the spices and cook while stirring constantly for 30 seconds. Add the onion and cook until soft, or about 5 minutes.
  2. Add in the broth, diced tomatoes, black beans, and pumpkin puree. Stir and bring to a boil - allow to boil for a few minutes before turning heat to medium-low.
  3. Stir in the half and half and simmer for at least 5 minutes. Season to taste with salt and pepper.
  4. Serve and enjoy!
http://dancingveggies.com/2015/10/final-countdown.html

In the end, I think it worked best for my family that I only used one can.  While you could still taste the pumpkin it wasn’t PUMPKIN which is a good thing to me.  I do want to make this again the “right” way and since this comes together so quickly this is easily a recipe that can work post-baby!

Treats you Kind

Pumpkin Streusel Muffin

pumpkin_streusel_muffin

The other weekend I hosted a few friends for a boozy brunch – followed by a Hunger Games Marathon.  I needed something that was quick and easy, just in case the boozy part started before the brunch part.  So I checked out a few of my favorite cookbooks in hopes of a spark, and it worked!  While a coffee cake was out of the question, I decided I could easily adapt the recipe to work for over-sized muffin tins – and that they needed a bit of pumpkin.  This is loosely based on the “quick coffee cake” recipe from Joy of Cooking, just without the egg and smaller amounts of milk plus pumpkin and vegan – so might be more accurate to say this is inspired by that recipe but whatever!

Pumpkin Streusel Muffin

Serves: Yields 6 large muffins

Ingredients

1 1/2 cup all purpose flour

1/2 cup white sugar

1/2 cup brown sugar

2 tsps baking powder

1/2 tsp baking soda

1/4 tsp salt

1 cup pumpkin puree

1/3 cup almond milk

Streusel Topping:

2 tbsp dairy-free butter (I used earth balance, as had a guest who can't do soy)

2 tbsp brown sugar

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp cloves

Instructions

  1. Preheat oven to 375
  2. Mix together the dry ingredients and set aside. In a large bowl stir the almond milk and pumpkin puree until creamy.
  3. Quickly add the dry ingredients in to the pumpkin mixture and stir until just mixed. Set Aside
  4. Lightly grease 6 large muffin tins, or use muffin liners. Spook the mixture until cups are 2/3 full.
  5. In a small bowl use two knives, or a pastry cutter, to cut together the streusel ingedients. Once mixture resembles bread crumbs, sprinkle on top of the muffin dough.
  6. Bake for 28 minutes, or until a toothpick comes out cleanly.
  7. Remove to a cooling rack for at least 5 minutes. Then Serve and Enjoy!
http://dancingveggies.com/2014/12/treats-you-kind.html

There were enjoyed with some fake bacon, turkey bacon, buttermilk pancakes, and lots of champagne based fruity drinks.  Most likely will go all out next year when the final movie comes out, and might actually do something “on theme” at that point – but there is something to be said about random carbs and champagne.

Want me Baby

Butternut Squash Lasagna

butternut_squash_lasagna

I’m not a fan of fall weather, even more so when it comes to the season after fall, but I am a fan of many of the vegetables that pop up during these chilly months.  From the winter squashes, to the greens, to the delicious root vegetables – the fall is well stocked with delicious vegetables. Today’s treat features a number of those goodies, including some of the last of the produce from the Farmer’s Market at my office.  Butternut Squash is a familiar vegetable in our house and it really seems to go with everything.  In this case I added some swiss chard, baby kale, and some mashed pie pumpkin (thought the variety was called baby boy but that just resulted in lots of baby costumes) that was leftover from making the pumpkin chocolate chip cookies.

Want me Baby

Ingredients

1 pack of lasagna noodles (ready to use or pre-cooked)

1 medium butternut squash, halved lengthwise

2 cloves garlic

1 tbsp butter, unsalted

1 cup mashed pumpkin

2 cups kale, chopped

1 cup spinach, chopped

1 cup swiss chard, chopped

1 1/3 cups favorite alfredo sauce

1 cup ricotta, divided

1 1/3 cup mozzarella, divided (shredded or fresh sliced)

1/2 cup Parmesan cheese, grated

Instructions

  1. Preheat oven to 425. Lightly oil a roasting pan and place butternut squash in roasting pan cut side down. Bake for 45 minutes. Flip squash in pan cut side up and use a melon spoon, or fork, to remove flesh to a blender. Add garlic and butter and puree until slightly smooth.
  2. Turn oven down to 350
  3. Line the bottom of a 9x9 pan with a 1/3 cup of the sauce and spread around, to include the sides of the pan. Place the first layer of noodles, trimming as needed to prevent overlap. Spoon 1/3 of the butternut squash and pumpkin purees on the noodle. Then top with a third of the greens, 1/3 cup of ricotta, and 1/3 of the Mozzarella. Spoon 1/3 cup of the sauce on top and spread evenly.
  4. Add the next layer of noodles and repeat the layers, then top with the final layer - ending with noodles. Top with the last of the sauce, then the last of the mozzarella (1/3 cup) and the Parmesan cheese.
  5. Bake at 350 for 40 minutes, the cheese should be a light golden brown on the edge and the cheese should be bubbling.

Notes

If using cubed butternut squash, reduce roasting time to 15 minutes and flip at halfway point. For a GF variety, use brown rice lasagna noodles!

http://dancingveggies.com/2014/11/want-me-baby.html

Lasagna will never be a healthy dinner option, and it’s not always the most budget-friendly option, but it will always be something delicious and hearty and fantastic.  I figured that if I only make it a few times a year it’s not that bad…right???  I’m sending this recipe over to November’s Secret and in Season, which is being hosted by Katie of FeedingBoys and was founded by the awesome Ren.   There are so many delicious fall recipes being linked up over there, I can’t wait to give them a whirl!!!

Gotta, Gotta

Pumpkin Chocolate Chip Cookies

pumpkin_choco_cookie

When I was in college it was my best friend’s “job” to make a batch, or five, of pumpkin cookies after fall.  After college I realized that if I wanted my pumpkin fix I needed to figure out the recipe or accept a life without these delicious treats.  The main trick I have found is to pre-roast the pumpkin and store the mash in the fridge or freezer until it’s time to use.  In a pinch, canned pumpkin can also work but just make to grab mashed pumpkin and not the pre-made pie filling as it tends to be too runny.  As for the chips, I’m a fan of milk chocolate but as long as chocolate is being used there is no wrong option.

Pumpkin Chocolate Chip Cookie

Serves: Yields around 60 cookies

Ingredients

1 cup unsalted butter, softened

1 cup brown sugar

1 cup white sugar

2 egg

1/2 tsp salt

1 tsp vanilla extract

1 cup mashed pumpkin

3 cups flour

2 tsp baking soda

1/4 tsp nutmeg

1 tsp cinnamon

Instructions

  1. Cream the butter and sugar for 10 minutes, until slightly fluffy. Add in the egg, salt, and vanilla extract and beat for 5 minutes before adding in the mashed pumpkin.
  2. Preheat oven to 350
  3. In a small bowl stir together the flour, baking soda, and spices. Slowly add to the wet ingredients and beat until just mixed.
  4. Spoon the dough onto cookie sheets in walnut sized portions. Bake for 15 minutes, or until a golden orange shade.
http://dancingveggies.com/2014/11/gotta-gotta.html

These cookies are so good – your dogs might climb up on to the table cat ninja style and eat the last dozen.  Thankfully milk chocolate is not as toxic for dogs as semi-sweet chocolate and Calli is good to go.  Lesson for the future as now we know that she can jump in to the table, regardless of chair placement.   At least we got to enjoy a few dozen before that happened!

I’m sending these over, slightly last minute, to the /r/52weeksofcooking pumpkin challenge!  I also sent a large number of these to my office, where they were totally and utterly destroyed in a short amount of time.

These Butterflies

Pumpkin Chili

Pumpkin Chili

Fall is officially here, Halloween has past and the clocks have gone back – there is no way to deny that cold weather is here and colder weather is fast approaching.  Yes, winter is coming but this year I’m ready with tons of quick and easy soups.  I’ve always been a big soup person, but I’ve realized I need to branch out beyond the classic butternut squash soup and the easy potato soups and attempt other varieties.  After being surrounded by pumpkins at the grocery stores the past month or so I decided to grab one of the smaller pie pumpkins and see what all I could do with him – that didn’t involve baking a pie.  After debating a pumpkin bisque, I decided to go for broke and attempt a pumpkin chili.  I know from previous experience that sweet potatoes and butternut squash go well with chilies (and beans) so figured that the similarly tasting (to me) pumpkin would also fit well in this equation.  One of those if x=y and b=y than x=b moments – and there we also have proof that on occasion I did occasionally pay attention in math class.

These Butterflies

Serves 5-6

Ingredients

1 tbsp extra virgin olive oil

1 green pepper, diced

1 vidalia onion, diced

1 serrano pepper, diced

1 cup pumpkin puree (homemade or store bought)

2 cups dark kidney beans

2 cups light (or "normal") kidney beans

2 cans diced tomatoes, "chili style"

1 tbsp chili powder

1 tsp cayenne powder (optional)

1 cup vegetable stock, divided

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the onion and peppers and cook for 7 minutes, or until slightly golden.
  2. Add the remaining ingredients, with the exception of the vegetable stock. Bring to a boil, then cover and simmer for 45 minutes. Stirring once at around 30 minutes - at which point if chili is too thick add some of the stock 1/4 cup at a time.
  3. Remove lid and taste, add more spices as needed. Then cook for a final 15 minutes.
  4. Serve and enjoy!
http://dancingveggies.com/2013/11/these-butterflies.html

This recipe is one of the few that I made up on the spot and decided to just go ahead and post – typically something gets tested a few times but I was so impressed with how this all came together I couldn’t resist.  For those seeking a milder chili swap the serrano for a jalapeno – and for extra mild seed the jalapeno first.    As for toppings – chives, cheese, and sour cream are the staples in my house but there is no right or wrong way to top your chili. Another awesome thing about this recipe is it can easily be modified for a slow cooker.  Just pre-cook the onion and peppers (either day or night before) and then toss all ingredients in to the slowcooker.  When using the slow cooker I add the full cup of water and cook on low for 7 hours, easier to thicken it up with flour than trying to rescue a scorched dish .